Welcome to Baguette Gazette, a new format for the paid area of this newsletter. Twice a month (every other Thursday, to be exact), I share 3 things I’m loving at the moment, plus an exclusive recipe, guide, essay, or personal update. For complete access, upgrade your subscription.
Dark History - I knew this podcast had to be a hit when a friend enthusiastically recounted several episodes to me almost word-for-word. Unsurprisingly, it captured my attention just as hard. Hosted by Bailey Sarian of Murder Mystery & Makeup fame, it features infamous stories of people, historical events, corporations, and phenomena, told in a sarcastic, funny way. Start with: Tyson’s [the chicken] Destructive Ways, Death by Lipstick, Shocking Secrets of the Wine Industry.
The Morning Show (Apple TV+) - The Reese Witherspoon- and Jennifer Aniston-led series is back for a 3rd season. Unofficially inspired by the Matt Lauer scandal at NBC, this show has topical plot-lines, juicy drama, and what I think is Jennifer Aniston’s best performance yet. I’m also loving the gorgeous NYC views this season (must be their attempt at recovering from last season’s somber COVID mood?).
Muji Bag - Simply put, it is the ideal tote. The perfect size, sturdy, and structured, and only $6.90 (!!!). For the past year, it has faithfully accompanied me to the gym, beach, farmers market, and everywhere in between. My first one was starting to look ragged so I just got a replacement.
I’m hosting my girlfriends for brunch this weekend (a sort of fall tradition we’ve cemented after it became too complicated to get everyone together for Friendsgiving), so I’ve got menu-planning on the brain.
Making a festive meal without meat or dairy does take a bit of creativity. And for an audience of omnivores? Even more so. Over the years, I’ve put together some guidelines to keep top of mind when planning menus. As we approach the season of get-togethers, I wanted to share them with you in case you’re in a similar boat…
Don’t try to replace meat. Personally, I’m not a fan of plant-based swaps like cauliflower “steak” or lentil “meatloaf”. Although they’re delicious, they’re inevitably disappointing for meat-eaters because, let’s face it, cauliflower is nothing like filet mignon.
It’s all about texture. Any meal - but especially a plant-based one - has to have a variety of textures to be fun to eat. I always make sure to include crunchy, creamy, and chewy elements for a satisfying balance.
Include all the tastes. I make sure to feature savory, sour, sweet, and salty tastes to satisfy the palate.
There’s no “main course”. With traditional meat-centric menus, we’re used to a meat/poultry/fish “main”, plus starch and veg “sides”. Although I make an exception for things like stuffed portobellos or lasagna, I don’t like to think of any one dish as the “main”. Instead, I think of every dish as equally important to the harmony of the meal.
There’s gotta be protein. Again, I love a cauliflower steak as much as anyone, but it doesn’t have enough protein to feel filling. I always aim to include beans, chickpeas, lentils, whole grains, and/or nuts in some format.
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