I recognize that many of you are on this list because, at some point, you purchased a book (thank you!), came to a cooking class (I hope you’re still cooking!), stumbled in via social media or from a TV appearance, or are related to me…
That being said, this is your “off the hook” opportunity if the promise (to myself) of a weekly newsletter in your inbox feels like one more thing to read, file, or sort. NO JUDGEMENT, I unsubscribe to the best of them.
Without giving much of an introduction, when I switched to Substacks, this platform was intended to reinspire me. Inspiring you was the byproduct.
Alison Roman put it beautifully a few weeks ago when she talked about how, for the first time in history, creators are required to continually produce, create, sell, pitch, and, quite frankly, annoy any of the categories of people above to buy, click, like, engage, etc. And, like her, I’m so incredibly and freaking over it.
So much so that I’ve thought long and hard about the question, “Is this really what I want to do with my life?” Especially after the passing of my father this winter.
And while I know anyone who has ever worked in hospitality, restaurants, or events has felt like this at some point or another. Burnout, combined with the inconsistency in creativity, work, income, energy output, etc., is enough to drive anyone mad.
Anyway… thank you for listening to that little ramble.
And while I’m not going anywhere, I have chosen to create and share More than Food to inspire not only you, the reader, but myself, with all the other odds and ends that this crazy business has added to my list of expertise and that I’ve fallen in love with along the way.
That being said, let’s introduce my ALL TIME favorite spring vegetable (or is it a fruit?): RHUBARB.
So what is it? A fruit of a vegetable. It’s funny you should ask; it’s actually both. It’s technically a vegetable, but the USDA has categorized it as a fruit. So, it only proves my point that it can be used in a multitude of ways, and not just for a (Strawberry) Rhubarb Pie.
Last week, I had the opportunity to pop on PIX11’s New York Living, one of my favorite places to work and be, to chat about Memorial Day Cooking.
And, as you’ll have it, I made a savory Rhubarb and Radish Salad that I’ve linked here:
Also, I took this super high-resolution images from my video. Glam, right? I’m going to call it vintage. Pre-Instagram imagery.
I love a theme, so I’ve also pulled together a Rhubarb-inspired mood board with some of my favorite kitchen, table, home, and accessories.
Always need a great mixing bowl. Great Jones, Stir Crazy Large Mixing Bowl, $45
The best spatula brand of all time, no joke. GIR, Skinny Spoonula, $10
Classic, obsessed with all her pieces. Julia Amory, The Devon Jacket, $298
Love a long flowy dress that hides kitchen splatter. Tuckernuck, Pink Multi Ruffle Collar Louisa Midi Dress, $158
All time greatest shoes, wear them day to night. Nike, Pink Blazers, $80
If you like what you see and think, a friend might as well; thank you for sharing.