A week of some realizations (unrelated to everything going on in the States). Mainly, one cannot eat 18 courses one night, then sample a lot of food another night and expect to lose weight. TL;DR, I’m back on MyFitnessPal which is the ONLY way I’ve ever been able to keep myself accountable. I needed a wake-up, and I feel much more in control of things now (even if next week is already stressing me out).
Of course, in certain situations, dining out is definitely worth it to me (no matter what the scale tells me). Clap, where we visited on Saturday, is such a stunning location. With a menu of 141 items, we only tried a relatively small percentage of what’s available, but I was impressed with what we had (highlights are in the starters, in my opinion). The interior is memorable and the views are second to none (Burj Khalifa and Emirates Towers, you can see both). I’m very curious how this upstart is going to shake up the market in DIFC.
Overall though, thanks to my scales (and the infection rates in the UAE), I stuck close to home. I finished hand-editing a book, and am now incorporating my notes. It’s the longest part of my process, so this is me for the next month or more. Casinetto sent through some gluten-free gnocchi, paired with radicchio and gorgonzola. In case you’re looking to order, a reminder of my affiliate link, or use ATOZ to save 10% to place your order for a range of Italian products.
Ever wonder what goes into wine label art? Eater
A taste test of lip balms. The Takeout
How Dry January affects your body. Happy to say I’m going strong with this. Bustle
Need a break? Listen to a random forest. Kottke
A brief history of peanut butter. Smithsonian Magazine
A yuzu grower in New Jersey. Eater
Enjoy a frozen pizza? Thank Rose Totino. Mental Floss
This bread makes me uncomfortable. Twitter
Reading up on Farther Farms and food technology. Farther Farms
Are you going to the next Tresind Studio pop up? Instagram
Or the BOCA x Reif pop up? BOCA
Or maybe the folly x Colin Clague collab on February 2nd? Instagram
Just looking at this ice cream for Poppy. The Kitchn
Yes, I could be into jarcuterie. PureWow
We need this potato cake in these troubling times. Eater
Do you have a good WFH lunch? Go Fug Yourself
Trends that helped the restaurant industry survive in 2020. Restaurant News
Would you try any of the new Korean inspired dishes at Shake Shack? Eater
Next week I’m out with the book club to Taiko (and have heard great things). I’m also celebrating one of my bestie’s birthdays, and BOCA has put together a menu I’m already looking forward to. Also, did you manage to nab a seat at the Tresind Studio x Riccardo Camanini pop up? I’m going, and I can’t wait!
Musings from my inbox this week: what exactly is an ‘ultra-premium olive oil experience?’