I am very excited to say that my new book, How to Be a Person, comes out next week. If you haven't ordered it yet, I am really hoping that you will. You can order it here, for example, to help support your local bookshop AND me! I am going to be weaning myself off of Amazon links in the next stretch of time, because it is unconscionable to continue to support that kind of radical social and economic injustice. (Wow, I am really off to a ranting kind of a start in this post!) I think the book would make an excellent graduation present or a wonderful passive aggressive Father's Day present for any man in your life who doesn't, say, know where you keep the wrapping paper or why you would ever need any.
|She does *have* a regular mask.
In related news, I got to talk to funny, brilliant cool moms Liz Gumbinner and Kristen Chase over at their Spawned podcast. I got weirdly nervous, and also was balancing my mic on a "bed desk" made from a plastic bin with holes cut into the lid so that the psilocybin mushrooms growing inside could breathe (we are babysitting them for an out-of-town friend), but still it was so much fun to talk to them.
|Photo credit Jörg Meyer, 2008, from the late, great Wondertime magazine.
And I wrote--this was a while back now--for the lovely Cup of Jo about the very, very small helpfulnesses that were making me feel less awful. They still are, honestly, but I'm feeling sunnier overall, maybe because of all the sunshine.
A few other favorite things:
- This book, which my friend wrote, but still, OH MY GOD.
- This film, this film, and this film. All documentaries, and all so, so good.
- This SK recipe for rhubarb bars, which I like because it's so nice and small. I make them with all rhubarb (instead of adding strawberries, since strawberries are not currently growing in my backyard like a giant alien life form), I double the white sugar, and I use gf flour (you don't need to use the xanthan-gum kind for this).
- The salted chocolate buckwheat cookies that Liz Prueitt posted in the comments of this instagram post. OMG.
- Melissa Clark's Spicy Thai Salad with Coconut and Crispy Tofu, which is a version of this NYT recipe, but in her Dinner book, she uses the whole package of tofu, which she corn-starches before frying, she doubles the lime juice and zest and the brown sugar, and she adds shallots, 1 cup of toasted coconut, and 11/2 cup each basil, cilantro, and mint leaves. It's tons of ingredients, and it kind of all takes forever to make, but it is ridiculously good and you can definitely omit this or that. In addition to the cabbage, I use whatever veggies we have (e.g. asparagus or green beans or cucumbers) and I swap in Bragg's for fish sauce, because of our vegetarian. It is an absolute house favorite.
- This recipe for Paneer Butter Masala, which you can make with tofu, and which you can add peas to, as shown here. (I use canned tomatoes.)
Okay, my loves. Stay safe out there! Be vigilant and also forgiving! Love your people. xo