Weekly A to Za'atar, Jan 1st.
The new year edition.
A relatively slow week in foodie news, but a busy week in producing (cut to me having ‘Try Everything’ on repeat). If you’re interested in listening to some of my shows that I was a part of this week, just check out the podcasts on Dubai Eye, and yes, I might even turn up in a few of them.
Furthermore, being at the studio has definitely given me the motivation to consider what sort of work I want to focus on in 2021. Having taken nearly a month off from dining out (with the exception of a few choice dinners), I’m also ready to jump back into dining out in Dubai.
While I really didn’t see the outside of the studio this week, I did receive some lovely treats at home. Furnature sent me a bespoke feeding stand for Poppy (complete with her name on it). It was measured for her personally, and I liked the craftsmanship. I also was sent a new sip coaster (styled by Kelly Lundberg), and of course, a week cannot pass where I don’t order The Eggie Bowl at Go! Healthy.
Links, please (an exceedingly slow week out there, it is what it is).
Just thinking about tea towels. Overseasoned
Best food fiction. Eater
Talk to me about lemon pigs. Gastro Obscura
What will we be eating in ten years? Food Navigator
Yes, I would eat a Brookie. PopSugar
Yes, I’m interested in Emirates’ new premium economy. The National
Food books to make you think. Washington Post
I’m not sure about you, but I’m weirdly optimistic for 2021, mostly because I don’t think anything can be worse than in 2020. I sincerely hope I’ll be able to travel home and visit my parents, family, and meet my new niece. On that note, I’m going to manifest a good birthday (my repeat 40 is in March), and I’d love to know where you think the best all-inclusive resort is in either the Maldives or Seychelles. Come at me bro, I need something to look forward to.
Looking ahead, I can’t wait for the Ana Roš x Tresind Studio collab next weekend. Otherwise, my inner introvert needs a big recharge from the past two weeks, so I’ll be at home editing and being very happy to do so.
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C.
