Hi my friends
We’ve officially entered my least favorite chunk of the year: post-Valentine’s Day and pre-Easter. It’s cold. It’s dark. I’ve never been more pale in my life. And I have 0 vacation plans to look forward to. Just hunkering down for the next 3 months while I finish this gosh darn cookbook. And btw, fun fact: I recently discovered my first batch of gray hairs! This was not on my 2024 bingo card considering my mom didn’t start getting grays until she was 50. FIFTY. Coincidentally, all of my gray hairs are approximately 4 inches long, and precisely line up with the timeline of me starting the process of writing this book. So net-net: writing books makes you ugly :)
kidding
unless
On the bright side: it’s currently peak citrus season so indulge in all of the sumos you can stomach!
ICYMI
I moved into a new-ish apartment and I got a big girl bed and some big girl bookshelves. I am looking forward to sharing the final product with you by the end of March, but for now I am open to any and all suggestions <3
I also spilled some tea and told the back story of my first-ever viral video. I think I’m going to do a career Q&A video for YouTube this month so if you’ve got any burning Q’s drop them in the comments of this newsletter xx
Retail Therapy
Side note: I am actually obsessed with how inconsistent the structure of this newsletter is. This week’s “What I’m Wearing” section (I honestly can’t even remember if that’s the name or not) is appropriately renamed “Retail Therapy” because I’m buying new things but then wearing the same 5 sweat sets on rotation every day. Embrace your idealized self. She’s all we have right now.
What I’m Cooking
Basil Parsley Pesto
Growing up, summer meant pesto season in my house. My mom has always kept a basil plant in our kitchen. Every year come May, she will relocate it to the backyard for the summer where it will grow three times as fast. Every few weeks, we'll do a grand basil harvest and make a big batch of pesto. We were then forced to ration the pesto while we waited for the basil to grow back for the next harvest, so it was like liquid gold in my eyes.
Don't get me wrong, I LOVE a traditional basil pesto, but recently I've been vibing with a 50/50 basil parsley pesto. I started making this because a small container of basil with only half the amount I needed for my pesto recipe was $6 and parsley was only >$1, so I supplemented the other half with parsley leaves. I shockingly ended up liking it even more than my precious basil-only pesto. The parsley brightens it up with a more herb-forward flavor profile.