Cookbook Review: Ottolenghi Flavor

Ottolenghi: a name that has become synonymous with the latest iteration of the plant-based diet revolution. Perhaps you know Yotam Ottolenghi as the restauranteur with popular eateries all over London, or as the prolific cookbook author with seven bestsellers to his name, or as the occasional television and film personality. However you’ve come to know him, of two things we can be certain: the man knows vegetables, and he knows flavor.

Of the many chefs to come before him pushing for vegetables to be the star of the show rather than the sidekick, Ottolenghi has by far gotten the closest to making plants seem appealing to the meat-eating masses. Perhaps it’s because he’s learned that in order to convince someone to give up animal proteins in favor of adopting a more vegetarian lifestyle, you must not push for them to quit cold turkey. It’s about making vegetarian dishes so aesthetically pleasing, so full of flavor and gustatory power that whatever you place before them on a plate becomes simply irresistible. And if you thought Ottolenghi’s bestsellers Plenty and Plenty More - both veggie-centric tomes in their own right - were stars, get ready for his latest future bestseller Flavor, a true showstopper.

Clocking in at over 300 pages, Yotam Ottolenghi’s Flavor is packed to the gills with innovative recipes - all vegetarian - that will help you re-imagine what can be achieved with what you find in the produce aisle.

The Good: I cannot think of a more apt and appropriate title for this book than Flavor, as it lives up to that name and more. This book isn’t about boiling a potato here or blanching some kale there. What Ottolenghi has managed to do is take the humble vegetable that you’ve eaten a million times, and completely transform it to the point that it’s barely recognizable. Every aspect of this book, from the condiments down to the garnishes, has been meticulously thought-out. The efforts it clearly took to create this true love letter to vegetables is incredibly impressive.

The Bad: This is not a book for the occasional vegetarian. The recipes in Flavor are impressive and eye-catching for their flavor combinations, but when you start to break down ingredient lists and recipe directions, you begin to see that many of Ottolenghi’s offerings are deceptively complex. While it must be said that the outcome is usually worth it, the recipes in this book would not work on busy weeknights without some well-thought-out prep beforehand.

Bottom Line: While I applaud Ottolenghi and Ixta Belfrage for what must’ve been a real labor of love, this book is not one that I will be reaching for very often. The photography is gorgeous, and there really is a recipe for everyone, but what I have found with Ottolenghi books is that sometimes dishes are more complicated (and ingredient lists more expensive) than they need to be. Ottolenghi, in my humble opinion, is one of the best of the best when it comes to vegetarian cooking, but in times like these, simplicity makes a bigger impact.

Find Flavor by Yotam Ottolenghi and Ixta Barfage HERE.

*I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.

Sydney's Sunday Reads: #9

Happy Sunday, friends!!

Sydney's Sunday Reads is a weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet.

• On your marks…get set...bake! - Few things in 2020 have been as comforting as The Great British Baking Show (or Great British Bake Off if you’re in the UK). The lush greenery, quaint tent decorations, quirky hosts, and amateur bakers from diverse cultural backgrounds make for the perfect salve in times of deep stress. We all love a good competition show, but with #GBBO, the competition is gentle, friendly. When a cake topples or custard fails to set properly, fellow bakers rush to lend a helping hand, not kick anyone when they’re down. Even Paul Hollywood’s steely stare, meant to intimidate the contestants, is tame in comparison to judges on other shows. In this article, Eliot A. Cohen makes a case for why the world needs The Great British Baking Show now more than ever. (The Atlantic)

• A handheld winter wonderland. - Did you know that the invention of the snow globe was a total accident? It all started in 1900 when Austrian inventor Erwin Perzy set out to improve the Edison light bulb. His first attempt was to fill a glass globe with water and glass powder (glitter) to create a brighter source of light, but much to his disappointment, the glass powder sank immediately. Next, he tried semolina, a light-colored gritty wheat flour found in his mother’s pantry. Since we’re not calling it the “Perzy light bulb,” I’m sure you can guess that the creative experiment was a failed one, but it did lead to a rather pleasant discovery - the semolina floating all around resembled snowfall! Convinced he might be on to something, Perzy changed course. instead of a brighter source of light, he wound up creating the world’s first snow globe: a 40mm wide tribute to Vienna. And the rest, as they say, is history. (Martha Stewart)

• Plant-based cow’s milk? That’s impossible! - Meat-lovers looking to lower their carbon footprint by implementing more plants in their diet will rejoice - there might soon be another cow product alternative coming! Impossible Foods, the company that brought the plant-based Impossible Burger to the masses in 2016, recently announced that they have developed a plant-based cow’s milk prototype that has a creamy consistency and ability to be stirred into hot beverages without curdling. While dairy milk alternatives like soy, almond, and oat have gained massive popularity - especially in recent years - nothing has yet been able to fully emulate the consistency and versatility of cow’s milk enough to replace it. Impossible Foods, which is also in the development phase of creating plant-based replicates of chicken, seafood, steak, and more, have no definitive plans as of yet to bring it’s cow’s milk dupe to market. But I suspect, it won’t be long until we see this product it in the dairy aisle. My question is: will we be able to bake with it? (Fast Company)

• 🎶 Let’s go baaaaaaack, back to the beginning…🎶. - On October 23rd, fans of MTV’s Laguna Beach were treated to a virtual reunion of the season one cast (including favorites like Lauren Conrad, Kristin Cavallari, and Stephen Colletti to name a few) in an effort to encourage people to make a voting plan. I have LIVED for all these virtual reunions in 2020, and as someone who watched the show religiously in the early 00s (and also now…), this one was a particular treat. And it wasn’t all business: while the purpose of the reunion was to promote voting, there was still plenty of time for the cast to play a few games with the host and even reveal some behind-the-scenes secrets. Watch it here! (E! News)

• Budget Eats! - This should come as a surprise to no one, but my favorite Youtube content is food-related. I love being invited into the homes of complete strangers to see their grocery hauls, watching mini documentaries on how a famous dish gets made, learning about new cultures through food, and of course, watching cooking videos. One particular sub-genre I love is budget cooking because it forces creative thinking more than any other medium. A series I’m LOVING right now is Budget Eats on Delish’s channel, hosted by June Xie. In the video below, June sets out to create 8 meals for two people with only a $25 budget in New York City. As you can imagine, it requires a lot of strategic-thinking and creative problem solving to make it happen. The title of the video is what drew me in, but what kept me watching was June’s super vibrant and funny personality, and killer cooking skills! Clocking in at over 52 minutes long, this video is not a quick watch, but it’s totally worth it! (Delish on Youtube)

What are YOU reading and watching today? Let me know in the comments below!

P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!

Easy Homemade Croutons

The bakery department at my local independent grocery store has been killing it lately. Ancient grain baguettes, country loaves, rosemary-garlic ciabatta - you name it, they’ve got it. And since everything is made on-site, the prices are incredible. The only problem? I can’t stop buying multiple loaves with no clear game plan! I’m the world’s biggest fan of freezing everything I’m not going to use right away, but even my trusty icebox has its limits. So when the days pass and I can see my little loaves in the corner of the kitchen slowly packing their bags for the big trash bin in the sky, I know there’s only one thing left to do: make croutons.

Making homemade croutons is the easiest way to keep the party going with your favorite loaves long after you’ve left the bakery. Sure, you could also make a killer french toast, but what’s better over a salad, on top of soup, or, honestly, just as a pass-by snack than crispy, crunchy, salty, and olive-oily bread morsels? Nothing! Nothing’s better!

30 minutes, an oven, and a few items in your pantry are all you need to turn that day-old bread into magical bits of crunchiness. Got an extra loaf lying around? Let’s make croutons! Trust me, you’ll never want to use store-bought again.

Easy Homemade Croutons

What You’ll Need:

• 1 loaf of a day-old crusty bread (such as a baguette or ciabatta)

• Coarse kosher salt

• Freshly-ground black pepper

• Extra virgin olive oil

Directions

Place an oven rack in the center of the oven, then preheat to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set aside.

Using a serrated knife, cut the bread into small, bite-sized pieces that are roughly the same size and shape. Place the bread pieces on the baking sheet.

Liberally season the bread on the baking sheet with kosher salt and black pepper. Next, drizzle the bread all over with olive oil.

Using your hands (or a large spoon), toss the bread around on the baking sheet, making sure that every piece is fully coated with the oil, salt, and pepper. When finished, spread the bread pieces out into a single layer on the baking sheet.

Bake for 20 minutes, or until the pieces have taken on a golden brown hue and are crisp to the touch.

Let cool on the sheet for at least 10 minutes (the croutons will harden slightly as they cool), then serve.

TO STORE: Croutons can be stored in an airtight container on the counter for at least one week.

Cookbook Review: Dessert Person

Claire Saffitz rose to fame in 2017 as the host of the hit Youtube series, Gourmet Makes, where the audience watched in awe as she took beloved junk foods like Oreos, Cheez-Its, and Twinkies and attempted to recreate them from scratch by the end of the video. Fans may have come for the weekly challenge (always more complicated than the last) but stayed for Saffitz’s thoughtful, creative energy and regular banter with fellow BA Test Kitchen personality, Brad Leone. Three years later, Saffitz is ready to cement her status as a household name in the food world, but this time, it’s with her debut book, Dessert Person, in stores now.

I’ve been following Claire Saffitz since 2013 when I first got a subscription to Bon Appetit Magazine. Her recipes were always sophisticated, unique, and, most importantly, approachable which made me, a new baker hungry for the next challenge, eager to take on any recipe that she developed. When I caught a glimpse on her personal Instagram feed a few months ago of the types of recipes to be expected in her upcoming book, I knew that this one, above all the other phenomenal books that have made their way into the world this season, would be one that I 100% wanted on my shelf.

What I’ve noticed about cookbooks written by recipe developers, especially those who work for magazines or other food media outlets, is that there is always more mindfulness when it comes to the abilities and resources of the average home chef. Time, budget, and experience are taken into account more, and no details, even the minor ones, are left unprinted. Saffitz’s Dessert Person is no exception to this observation. In fact, she makes it a point to ensure every aspect of the recipe is accounted for, from the way the final product should look and feel, to the time, special equipment, and skill level strongly suggested for each project. Dessert Person, with its in-depth, step-by-step visual guides, beautiful photography (shot by former BA staff photographer, Alex Lau), and breath-of-fresh-air approach to confectionery classics both new and old, is by far one of the best books of 2020.

The Good: In true Saffitz style, Dessert Person is a book full of recipes that will introduce you to, but not overwhelm you with, new ingredients and flavor combinations. All of the recipes feature ingredients and equipment lists that can be easily fulfilled locally and are fancy without breaking the bank. I also love that at the top of every recipe, in addition to the total time it will take, Saffitz has included a rating system from 1-5 indicating the recipe’s difficulty level, often with an explanation as to why a certain recipe was rated the way it was. That’s a helpful feature not often seen in cookbooks.

The Bad: So far, the only thing I don’t like about Dessert Person is the amount of page-flipping the reader has to do to make sure they have all the ingredients needed to even begin the recipe they want to try. For example, the Meyer Lemon Tart on page 104 calls for only four ingredients, but two out of the four ingredients, the Meyer Lemon Curd and Sweet Tart Dough, are located on different pages and have their own ingredient lists and directions. It makes sense to outline the recipes in the book this way since the Sweet Tart Dough is featured multiple times and needs to be centrally-located so that recipes aren’t long and repetitive, but it’s still a pain to have to flip all over the book just to get everything I need to make one pie.

Bottom Line: Longtime readers of Bon Appetit might be greeted with some familiar faces like Babkallah, but Saffitz has done an amazing job of crafting a book full of new and exciting recipes with attention-grabbing photographs to match. There is no doubt in my mind that this book will be an instant bestseller, and a sweet reference guide for bakers worldwide.

Recipes of note (so far):

• Kabocha Turmeric Tea Cake

• Spiced Persimmon Cake

• Cinnamon Sugar Palmiers

• Gateau Basque

• Cranberry-Pomegranate Mousse Pie

• Pistachio Pinwheels

Buy Dessert Person by Claire Saffitz HERE!

*I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.

Sydney's Sunday Reads: #8

Happy Sunday, friends!!

Sydney's Sunday Reads is a weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet.

• Book it! - Here’s one bright spot of 2020: Hollywood production studios are buying up book rights, left and right! The reason? We’ve all been staying at home! This extra time has led to executive producers reading more, authors writing more, and consumers demanding more quality entertainment. With book-to-screen adaptations like Little Fires Everywhere and The Handmaid’s Tale garnering massive success on streaming sites and racking up tons of award nominations, the literary works of bestselling authors are more sought after now than ever before. And this uptick in demand has given many authors a pretty powerful bargaining chip at the negotiation table: more of a say in how their book will appear onscreen. Those of you out there who are always quick to say, “The book was better,” might soon be singing a different tune. (LA Times)

• Down, kitty! - This week, while exploring Utah’s Slate Canyon, hiker Kyle Burgess stumbled upon a pack of baby mountain lions, and soon after, their mother! For six terrifying minutes, Burgess filmed Mama Mountain Lion hissing and lunging at him, while he did everything he could to make himself look and sound bigger, eventually scaring her off. He lived to tell and the tale, and his video went viral almost immediately, being shared on dozens of sites and even getting featured on NBC’s Nightly News with Lester Holt. Rangers and animal experts have since weighed in to clarify that the mountain lion was more than likely trying to scare Burgess away from her cubs rather than serve him for breakfast, but that doesn’t make the video any less panic-inducing! (HuffPost)

• It’s a mystery.- What’s the flavor of the Laffy Taffy White Mystery Airhead? Cherry? Blue raspberry? A combination of the two?? Countless theories are submitted to the candymaker every day, but since 1993, no one has gotten it right. So with no definitive answer, why do people continue to eat them? The folks over at Popular Science think it has something to do with our brains. We eat both with our eyes and our taste buds. It’s easy to identify the taste of the White Mystery Airhead as both tangy (from the citric acid) and sweet (from the heaps of corn syrup and sugar), but without any visual cues (red = strawberry or cherry, green = lime or sour apple), the brain is not able to easily come up with an answer, yet still searches for one. And that’s why people are still buying them 27 years later. My two cents? There is no true flavor, and Laffy Taffy’s been trolling us since the 90s! (Popular Science)

• So dreamy. -And now, for a moment of pure zen, here’s three minutes of the Internet’s boyfriend, Timothée Chalamet, walking around Woodstock, NY (GQ):

What are YOU reading and watching today? Let me know in the comments below!

P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!

Grilled Chicken Noodle Soup

Something happens when the leaves change and I get to break out my thicker sweaters: I just want to surround myself in a cocoon of coziness. I start browsing for more blankets and socks to add to my growing collection. I squeal at finding new mugs for all the tea, hot chocolate, and coffee I never drink but always aspire to. I hoard DVDs and books that I find in the weekly deals sections of Target and Amazon. Fall to me signifies a need for comfort. And what is more comforting, I ask you, than chicken noodle soup?

Growing up, piping hot bowls of Campbell’s classic chicken noodle soup got me through many cold nights. If you’ve never been to Wisconsin in the winter months, it is frigid, bone-chilling, dark, and endlessly snowy. The vast sea of pure white snow on a still evening can be calming, but on a windy night, one gust of iciness hitting your cheeks will make you question for the millionth time why anyone would ever leave their home for 6-9 months out of the year Then the summer rolls around and you fall in love with the lake and the beach and the countless outdoor festivals all over again, and you forget, as you always do, what happens when the leaves start to change and frosty nights take hold. New England’s fall and winter months are a walk in the park compared to what I grew up with, but a moderately chilly night still brings back memories of needing to warm up with my favorite soup. And while Campbell’s chicken noodle will always hold a special place in my heart, these days, when I want a pick-me-up soup, I make my own.

I started making different versions of this soup a few years ago using a large rotisserie chicken from the local grocery store, but the recent realization that grilling chicken on my trusty cast iron grill pan would add a lovely depth of flavor, made me want to ditch the store-bought bird forever. It might seem like an unnecessary step to grill the chicken and shred it instead of buying meat that’s already been cooked, but I promise that going the extra mile will make a HUGE difference, especially in the following days when the flavors have had an opportunity to chill in the fridge and meld together even more. It is, in a word, utter bliss (that was two words).

Packed with fresh vegetables, soft egg noodles, and slightly smokey chicken from the grill pan, this hearty and nourishing grilled chicken noodle soup is perfect for all the fall and winter weeknights to come!

Grilled Chicken Noodle Soup

What You’ll Need:

• 2 tablespoons extra virgin olive oil, plus more for coating chicken

• 1 medium yellow onion, diced

• 6 medium carrots, peeled and with the ends removed, cut into circles

• 6 celery stalks, chopped

• 6 garlic cloves, minced

• 1 teaspoon fresh thyme, finely chopped

• Coarse kosher salt

• Fresh ground black pepper

• 1/2 teaspoon chili powder

• 1 bay leaf

• 10 cups low-sodium chicken broth

• 2 cups cooked egg noodles

• 1.5 lb chicken tenderloins

Directions

Make the soup

In a large pot such as a dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 6 minutes.

Add the carrots, celery, garlic, thyme, chili powder, 1 tablespoon coarse kosher salt, and 1 teaspoon ground black pepper and cook, stirring often, until the carrots have softened, about 5-7 minutes.

Add the chicken broth, then bay leaf, and let it come to a boil.

Reduce the heat to low and let simmer for 45 minutes.

Cook the noodles

While the soup is simmering, add the noodles to a heavily-salted pot of boiling water and cook according to package directions for al dente. Drain into a colander and rinse with a little bit of lukewarm water to ensure the pasta doesn’t stick together. Set aside.

Cook the chicken

Preheat a medium grill pan or skillet over medium-high heat for two minutes.

Using a pastry brush, brush olive oil on both sides of each chicken tenderloin. Season both sides of the chicken liberally with coarse kosher salt and freshly-ground black pepper.

Cook chicken pieces two at a time, flipping often, until cooked all the way through, about 5-8 minutes.

Set cooked chicken on a large plate or clean cutting board to rest for 2-3 minutes before shredding. Set aside.

Bring it all together

Bring the soup base back up to medium-low heat. Carefully add the cooked noodles and shredded chicken, and more kosher salt and black pepper to season. Stir to combine, making sure all the ingredients are evenly distributed around the pot. Let it simmer for about 10 minutes to bring everything up to the same temperature.

Fish out and discard the bay leaf.

Serve.

Optional: Add a few sprigs of thyme on top of each bowl as a garnish and serve soup with crusty bread, homemade croutons, or saltine crackers.

TO STORE: Cooled soup can be stored in an airtight storage container in the refrigerator for up to one week.

SOURCE: Adapted from Cravings

Cookbook Review: In Bibi's Kitchen

In Bibi’s Kitchen, out today, is a cookbook unlike any other. You won’t find in it the hottest food trends or recipes with mile-long ingredient lists. You won’t be introduced to a team of classically-trained chefs working out of a commercial kitchen in a major city. Instead, you’ll be invited into the kitchens of bibis (grandmothers), born and raised in countries along Africa’s eastern coast. Some have managed to stay in their native lands, some have relocated, but all have one thing in common: they each carry with them the recipes of home.

Written by Hawa Hassan with Julia Turshen, In Bibi’s Kitchen focuses on the cuisines of eight African countries that all touch the Indian Ocean: Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, Madagascar, and Comoros - specifically chosen for their rich histories and the vital role that each plays in the spice trade. But this isn’t your average recipe book, in fact, though the recipes are numerous, what this book is really about is sharing stories: stories of struggle, stories of food, stories of family. Some women featured witnessed war, had to flee their countries, and made steep sacrifices, but what they always kept with them were the recipes passed down to them. And by writing down these recipes in a shareable way, they are ensuring that these time-honored food traditions continue for generations to come.

What makes this cookbook so special is that it amplifies the voices of African women who would not have otherwise been heard. Recipes, it can be argued, are not just pieces of paper with lists and directions, they serve as historical documents. What they call for, how they are written, and the medium in which they are recorded can sometimes tell you more about a time period, a place, a movement, even the author themselves, than any other book on a shelf. The recipes in this book weren’t created to be sold, they’re family traditions in the form of food, carefully tinkered with for decades with the intent to feed, nourish, and comfort. Some family recipes unfortunately die with older populations because they were never written down. What Hassan and Turshen have been able to do, and not just for us, the readers, is to gift the interviewees and their families with a way to keep those cherished recipes alive and existent in a place other than in someone’s mind. It’s what makes this book so unique, and at the same time, universally relatable.

The Good: What I love the most about this book (besides the absolutely GORGEOUS photography) is just how much thought was put into every aspect of it, from the layout (the chapters are organized by country location from north to south), to the thorough yet concise profiles of each country. There are also so many recipes to choose from, from traditional beverages, to homemade bread, and everything in between.

The Bad: My experience so far with this book has been overwhelmingly positive. The recipes I’ve tried so far have been successful, and I’ve thoroughly enjoyed reading about the lives of so many powerful women. The only complaint that I have, and it’s a small one, is that at the end of many of the recipes, when outlining how long food will stay fresh or how long to keep it in the oven to reheat it, time is measured in “a few minutes” or “a few days.“ It’s hard to know how long “a few” is, so it’s best to use your own instincts when it comes to leftovers.

Bottom Line: I’ve said it before and it bears repeating: this book is truly special. When I first got it, I found myself quickly bookmarking recipes that I wanted to try, which is always a good sign. For some, this book will serve as a tie to a homeland they left too soon, for others, it will be a delicious and attainable introduction to new cultures through cuisine. Either way, In Bibi’s Kitchen is a book that belongs in well, everyone’s kitchen, for generations to come.

Get In Bibi’s Kitchen by Hawa Hassan and Julia Turshen HERE.

*I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.

Sydney's Sunday Reads: #7

Happy Sunday, friends!!

Sydney's Sunday Reads is a weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet.

• It’s a no-GLOW. - In case you missed it, the female-led Netflix dramedy GLOW was cancelled this week due to COVID-related production challenges. While it’s not the first show to get the axe in 2020, this one hits especially close to home because we were promised a fourth and final season! It’s quite the bummer to be left on such a monumental cliffhanger forever, but obviously the cancellation was understandable under these circumstances. Still, I’m hoping for a Timeless-esque miracle in the form of a film to wrap things up! (Wired)

• Milk Bar hits a new target. - Here’s some fantastic news for fans of Milk Bar: you no longer have to travel to New York or pay outrageous shipping fees for your favorite quirky confections! Target announced this week that it will now carry Milk Bar’s signature truffle crumb cakes and cookies in stores. The truffles, which you’ll be able to find in the refrigerated section in packs of two for $3, will come in birthday, chocolate birthday, and chocolate chip flavors. Looks like an in-person trip to Target is in the cards for me! (Delish)

• And the next time you hear that beep… - Pandemic binge-watching has led me to some pretty amazing shows this year, but none has captured my heart more than the 60s, 90s, and early 00s game show classic, Supermarket Sweep. I first became aware of it when a few seasons popped up on Amazon Prime in April, and after two episodes, I was positively hooked. The huge hair! The acid wash jeans! The perky host outfitted in an array of Member’s Only sweaters! It’s just wholesome and entertaining television. Well, imagine my absolute GLEE when I saw the advertisements last month for a NEW REBOOT hosted by Leslie Jones, premiering October 18th on ABC! While I’ll certainly miss seeing host David Ruprecht’s gentle jog as he greets the audience, I am SUPER excited to see what Leslie Jones can do. And for a fun, full-circle moment, here’s Leslie’s (failed) audition story to be a contestant on the show in the 90s! (People)

• No CAN do. - This week, while scrolling through my Facebook news feed, I came across a post on one of the many community cooking groups I belong to asking if anyone else had noticed a canning jar shortage in their city. At first I thought nothing of it, but sure enough, when I checked the supply at my local Target, I came up empty. As it turns out, canning jars are the latest product to face pandemic-related shortages nationwide. The reason? We’re all spending more time at home and in the kitchen! That’s good news for canning jar companies, but bad news for us. But don’t worry, many retailers are working overtime to speed up production and you’ll be back to preserving in no time. (CNN)

• The Quarantine Contessa. - Is there anything more relaxing than watching an episode of Barefoot Contessa and living vicariously through Ina Garten? Every time I watch an episode I just want to pop on an oversized collared shirt and pretend I live in a massive coastal mansion in the Hamptons with a humongous garden, a group of fabulous friends, and a sweet husband who I only see on the weekends. A few seasons of BC are always at the top of my comfort-watch list in times of super stress and anxiety. And since I think we can all agree that 2020 has been one giant stress-fest, Ina Garten is stepping in to bring us a much-needed dose of East Hampton comfort in the form of a brand new cookbook, Modern Comfort Food. But before you grab the book, check out this amazing profile on Ina from The Cut! (The Cut)

  What are YOU reading and watching today? Let me know in the comments below!

  P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!

Book Review: Sorry I'm Late, I Didn't Want to Come

Jessica Pan is a self-described “shintrovert” - a shy introvert who finds comfort not in the spotlight, but in the background. All of her life, the prospect of making contact with strangers has seemed terrifying, and extensive interactions with large groups of people have drained her. Pan has never been a “people person,” and she’s accepted that. But in a particularly low period in her life, when she found herself unemployed, and lonely without local friends, she began leaning into her introversion to an unhealthy degree. No longer was her extreme shyness just a part of who she was, it was becoming a crutch.

So, Jessica Pan decided to make a change. Instead of closing herself off to the world, she would let it in. Instead of hiding, she would make herself the center of attention. Instead of saying “no,” she was going to say “yes.” For a whole year, she vowed, she would live as an extrovert…or die (of embarrassment) trying.

Sorry I’m Late, I Didn’t Want to Come is the hilarious, at times cringe-y, true story of one introverted writer’s journey to push herself to new social heights, seeking the guidance of mentors, friends, and yes, even strangers, along the way.

The Good: The best material comes from never holding back, and Jessica Pan makes it clear that holding back was never an option. I loved that she really put herself out there - doing stand-up routines with barely-tested material, going on solo vacations to countries where she didn’t speak the language, even striking up conversations with people unknown to her, pushing through her self-consciousness to make true connections. Throughout the book, the reader is introduced to a variety of different characters, and Pan does an excellent job of giving them all their time in the sun without making it feel like a book of names with a few events sprinkled in. I chuckled frequently, shook my head periodically, and felt totally related-to. Pan’s writing is humorous, witty, and very fun to read.

The Bad: While I appreciate that this book is about an introverted person exploring life as an extroverted person, I feel like the term “introvert” was used to describe almost a completely different type of human. Yes, there are people who identify as introverts, and people who identify as extroverts, and even some who consider themselves “ambiverts” (someone in-between), but I worry that using those words as main identifiers may lead to boiling an entire human’s existence down to how much or how little they enjoy being social. But perhaps this is why she conducted and documented this experiment in the first place - to prove that you can adopt elements of both worlds, while still leaning towards one side or the other, personality-wise.

Bottom Line: Sorry I’m Late, I Didn’t Want to Come is a super-fast, very entertaining read. It’s an especially fun book to read in 2020, when many of us aren’t taking risks to go out into the world. It will remind you of a time when you could just walk up to anyone and leave the conversation knowing a little more than you did before, and possibly with a new friend, or at least acquaintance. It’s also a wonderful reminder of how short life is, how diverse experiences help shape who we are, and how important it is for humans to find common ground, even when it doesn’t seem like there could be any to stand on.

I really enjoyed this book, and I think you will, too!

You can find Sorry I’m Late, I Didn’t Want to Come by Jessica Pan HERE!

Sydney's Sunday Reads: #6

Happy Sunday, friends! What a WEEK it’s been, huh? We’re living in some pretty unprecedented times and it can be hard to see what’s real and what’s not amid the chaos. You may want to laugh at the absurdity of it all, or cry because some things seem a little hopeless, but the most important thing you can do is just allow yourself to feel.

Sydney's Sunday Reads is a weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet.

Ready? Set? Off we go!

• High dining. - Before air-filled packages with a few peanuts inside, and meals that resemble the Styrofoam packaging they come in, in-flight dining was actually kind of glamorous. Picture this: airplanes, much like trains, had actual dining rooms at one point, and airlines even made it a priority to partner with popular fine dining restaurants of the time to provide the highest-quality food possible. Boy, the history of in-flight dining is a unique one! (Reader’s Digest)

• Fold and go. - What if there was a way to continue to get your morning coffee (or two) from your local coffee shop, but also cut down on plastic waste? Meet the Unocup, a “100% plastic-free, compostable unit that replaces the traditional lid with paper folds that seal the drink tightly.” I love innovative design. (Fast Company)

• Make that bread. - What happens when a famed photographer puts down the camera and starts kneading dough to help his community? You get Breadfolks, a new bakery in Hudson, New York, co-founded by Norman Jean Roy. Used to being behind the lens watching other people do their part to enact change, Roy decided to take matters into his own hands (literally) by doing what loves the most: feeding his fellow human beings. Read more about his bread-making journey HERE. (Saveur)

• How postage stamps get the, well, stamp of approval. -We’ve all been at the post office or grocery store in a rush and in need of a new book of stamps. You look at the selection in the display case and quickly choose stamps that make you smile or catch your eye. Then you pay, mail whatever you’ve got, and barely think about it again. But while you might stick on a new stamp without giving its design much thought, you actually wouldn’t believe just how much thought goes into getting the stamp in your hand in the first place! You’ll never look at postage the same way again (for good reason!). (Book Riot)

• Making “Wonderland” a (virtual) reality. - Before the Victoria and Albert Museum debuts their March 2021 exhibition “Alice: Curiouser and Curioser,” charting the cultural impact author Lewis Carroll’s century-old novel has had worldwide, audiences can experience some of the magic themselves via a VR (virtual reality) exhibition this month! Named “Curious Alice” and designed by tech company, HTC Vive Arts, virtual visitors will be treated to a 45-minute session in which they are guided around a color-rich environment inspired by the V&A’s ornate, 19th century building. And what would an Alice in Wonderland-esque adventure be without a few twists and turns along the way, including a “pool of tears,” “hallway of doors,” and much more. The best part is, this digital experience, debuting October 22nd, is totally free! (Smithsonian Magazine)

What are YOU reading and watching today? Let me know in the comments below!

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