Weekly A to Z, January 4th.
The gentle January one. 🌧️
Genuinely, it was a much-needed week of recovery and proactivity. Seeing friends and eating food I didn’t have to cook on New Year’s Day was about as far as I wanted to venture. However you ended 2024, here’s wishing you a productive, safe, and healthy 2025.
I started the year (but not the week, because what day is it?) with a short visit to Dubai Eye, where we discussed new restaurants and other trends for 2025. (I also watched the very last minute of my beloved Hallmark channel holiday films.)
Links, please.
Just a few (proud) moments for Tresind Studio: The restaurant was included in some excellent round-ups for the end of 2024. Very excited to see what 2025 brings! The Nod Mag/Youtube
My visit to the studio to chat with Helen, listen from 1:13:35. Spotify
I already have the baguette stamp; now I need the patisseries. (Let me know if you’re going to France any time soon — seriously). Laposte
What the F&B industry needs to know about bed rot culture. Food Institute
Some authentic change-your-life resolutions for 2025. Bustle
Would you add a $95 luxury water to your next degustation? MSN
What/why are glitter pickles? Food and Wine
What does happen when you crack an egg underwater?! Twitter
Would you eat biryani ice cream? NDTV
Would you drink a sesame martini? Wine Enthusiast
The Bloody Mary, not just for breakfast. Punch
Does the panettone deserve better? The Atlantic
I don’t think these two words belong together. The Takeout
Feeling sorry for Cadbury’s. The Guardian
Some predictions about how we’re going to eat in 2025. NYT
Blast from the past: old Food & Wine magazine covers. Food & Wine
Yes, airports are designed to trick you. OMAAT
How gmail became our diary. NY Mag
I need these Ritz in my life. The Kitchn
Japan has…too much sushi? The Takeout
Not a mom, but my internal calendar looks a lot like this. Romper
Would you try mayo biscuits? Instagram
Infatuated with these Korean rice cakes. Saveur
Probably need these adorable sponges for my kitchen (but also these). Genuine Fred
Yes, I already have plenty of notebooks. Yes, I always want another. Papier
Bookmarked for next year (or my next party): champagne jello shots. The Takeout
Also bookmarked for my next economy flight. Instagram
Some lessons from hotel school. Hotels Above Par
Can airplane food ever be restaurant quality? OMAAT
This weekend? Perhaps sneaking out for a cheeky brunch. Otherwise, we need to meal prep and commit to some much-needed cleaning of closets and putting away the tree for another year.
Next week? My first venture out in 2025! I’ve somehow not been to the new Okku, but their latest MUSOU by OKKU seems interesting. And let’s face it, I’m a sucker for an omakase. Otherwise, I’m going to do my best to stick to my once-out during the week and once-out on the weekend plan that I’m always working towards.
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C.
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Can airplane food ever be restaurant quality? Well, I’ve eaten in some places where I’ve thought it was airplane food so I’m going to say yes.