I’m writing a book!!!!!!! well, I’ve been writing a book, but now I’m publishing a book (as soon as I finish writing it)!!!! this has really felt like the summer that all of my dreams came true and I just kind of can’t stop crying
I don’t think there’s anything I’ve ever wanted more since I was a kid, writing stories and making fake magazines and perpetually oversharing in the hopes of stringing together some sort of connection between myself and the universe
thank you to @adrianastimola , my sweet, magical agent who believed in this from the beginning, thank you to Haley and @beaconpress for seeing the vision and helping me bring it to life, and thank you to everyone who’s ever loved me or broken my heart — this one goes out to you
I heard it was national poetry month so I wrote this little thing and idk if it counts as a poem but I do really love my little city ✨
I also thought of a hundred more things I love about living in a city like impromptu dinners and people playing violin outside coffee shops and that I can buy a whole rotisserie chicken form my corner store and, well, maybe this poem could go on forever if you wanted to tell me your favorite things too…
everybody buckle up, because it’s time for Schnitzel Party 🤘 listen, deep frying at home can be scary but I believe in you! after all, it’s schnitzel girl fall and that means it’s time to be brave, invite some friends over, and start pounding out some chicken breast, baby!
here’s how it works: they bring the pickles and wine, you put on your big girl pants, fire up the stove, and have fun ✨ that’s it! that’s Schnitzel Party and you’re gonna love it (and your house will only smell like a KFC for a day or two)
This weekend was a damn fever dream. Thank you @solarpunkfarms & @itsmaryvice and everyone who helped and attended. We definitely need more pun themed dinner parties in our life. Where to next??
(Menu reveal to come…… 😉)
ok it’s been a MINUTE since I’ve give you a little bit of food content but this felt incredibly important tbh!! Ingredients:
2 sheets of your favorite crust , thawed and rolled out (unless you also bottom crust, in which case, 3)
1 rotisserie chicken
1 large yellow onion, roughly chopped 1 small bunch asparagus, roughly chopped (or green beans or broccoli whatever you like!)
1 small head celery, roughly chopped
½ lb of your favorite mushrooms, roughly chopped
1 small bunch carrots, peeled and roughly chopped
3 small parsnips, peeled and roughly chopped
2 lemons, juiced
2 tbs kosher salt, divided
2 tbs dried thyme
2 tbs fresh cracked black pepper
8 oz salted butter
1 c white wine
3 cups water + 1 tbs better than bouillon (or sub chicken stock of your choice)
¾ c ap flour
2 tbs olive oil
1 egg, beaten
Method:
1. Preheat oven to 425. Toss all diced veg in olive oil and 1 tbs salt, pepper and thyme, transfer to a large baking dish (what you will eventually bake your pot pie in) and roast for 45 minutes.
2. While veg roasts, melt butter in a large pot over medium heat. Add flour and cook until a deep golden brown (~10 minutes). Add wine, water, lemon juice, bouillon, and remaining salt, thyme, and pepper. Whisk until well combined (it will be thick! don’t worry!)
3. Pick all meat off chicken (including skin) and add directly to gravy, along with any drippings. Stir to combine. Once veg is roasted, add to gravy along with any drippings. Stir to combine, and taste for seasoning. This is how it will taste, so make sure you like it!
4. Add mixture back to baking dish. Cover with crust and brush with egg. Cut three lines diagonally across pie and finish with black pepper and flaky salt. Line a baking sheet with parchment, lay final crust down, brush with egg, finish with salt and pepper, and score in whatever shapes you like.
5. Bake until both crusts are deeply golden brown — extra crust will likely finish first (15-25 minutes) pie will take ~30-45
6. Let cool for at least 30 minutes but really 45 if you can! Serve with a simple spring salad and enjoy!!!!
ok we’ve gotta be real with you here — we made this before we checked the numbers are there are literally five tickets left so maybe skip watching this and come back after you’ve secured them BUT EITHER WAY we’re so SO excited about this dinner and can’t wait to feed y’all on the farm (and if you didn’t get a ticket…… should we do another one??)
OH BABY 🦪 On May 2nd, @gschlichte and I are cooking up something fun in Guerneville, CA… Literally. Each dish and cocktail is inspired by all the dirtiest songs you’d be embarrassed to listen to with your parents. Held on the coolest @solarpunkfarms .. there will be an epic dinner! A drag performance! Seating is wildly limited. Come hang out with us! (and yes, there is a salad course inspired by the song attached) 🥗
LINK IN BIO for tickets.
we can't stop (and we won't stop) writing and eating in the bay! to that end we're launching a new monthly poetry workshop with @goldensardinesf every third thursday. our first instructor is chef and writer wunderkind @gschlichte 🐟 RSVP in advance or drop by at 5:30 p.m.
To celebrate Dining Out For Life this April 16, our gorgeous correspondant @gschlichte went to @theprogress_sf to meet with Chef Stuart Brioza to learn how he makes his famous half BBQ duck. Watch him in action and learn about why Dining Out For Life is so important to not only SFAF and Project Open Hand, but the culinary community as well.
