Weekly A to Z, March 12th.
The last one at 40.
Apologies for any delay or double send today - technology was not my friend!
My birthday is next week, and honestly, my 40th year was a weird one (sorry to all my fellow 1980 babies, as we didn’t get to celebrate this milestone with friends or family). This time last year, Hubs and I went into lockdown after the last meal out for my birthday (which was unremarkable and entirely disappointing, especially as our last meal dining out until June). But I accomplished a lot in the past 360 something days — I published three books and wrote two more. I worked on my podcast. We adopted a dog. I started this newsletter. I managed to make new friends. While everything was on pause, I moved forward, as we all did. And while age is just a number, in my 41st year, I sincerely hope to see my parents and meet my new niece. Anything else will be gravy.
Some special deliveries this week, Shop Kimri (out of the Spinneys incubator) sent through a selection of their many creative flavors of dates. The Lotus/Pecan is my personal favorite. I also received some delicious treats from the Czech Republic, courtesy of Al Mart UAE. The honey cake (!!!), among other goodies, arrived with flowers from Fleur du Desert.
On Tuesday, lunch arrived from Eat Kanji, the new sushi delivery outlet from 3 fils. Yes to the branding, yes to the seaweed salad, and yes to generous portions.
On Wednesday, it was over to Comptoir 102 for a long overdue catch-up with a friend (and visit to the cafe and store, where I may or may not have bought a few gifts for myself). Also, Casinetto was kind enough to send through some organic cleaning products. 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, edible and otherwise.
Links, please.
BOCA coming up with a timely (!) event (call for reservations). Instagram
No plans to go to China any time soon, then. One Mile at a Time
YouTube subtitles for your noisy snacks. Gizmodo
An excellent question, when will we karaoke again? Grub Street
Do you have any recipe red flags? The Takeout
At the conjunction of going viral x doing good, and how things spread. Hidden Brain
The true cost of closing a restaurant. Grub Street
Beef Wellington made from 7-11 ingredients. The Takeout
I’m feeling particularly wanderlust-y these days, so I appreciated this essay, Why We Travel. LitHub
What does ‘Friends’ ice cream taste like? Food and Wine
Haribo gummy rings, but make it fashion. The Takeout
Did you forget how to hang out? The Cut
Will eat Key Lime Kit-Kats. Food and Wine
What do chefs really think about all the TikTok food trends? The Takeout
Although we don’t have one (air fryer 4 life), here’s an ode to the microwave. New Yorker
Do we need to eat three meals a day? Honestly, I just sort of snack most of the day. Unless I’m reviewing, I don’t have one specific meal. The Takeout
Talk to me about frosting. Eater
And then talk to me about buttermilk powder. Food and Wine
Why not get a portrait with your favorite food? Saveur
An exciting couple of days ahead. Off to a secret BBQ session on Friday (after a hike this morning). I’m also over to a media preview of the BOCA’s Preservation of Time dinner (the theme of aging feels like a great way to end my 40th year) and then checking into the Ritz Carlton RAK for my actual birthday.
A gentle reminder to wear green on Wednesday. :)
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C.
