travel
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🍴: Mon – grilled chicken thighs and crispy herb butter oyster mushrooms with arugula and labneh. Tues – one of our fave takeaways from Vietnam was banana flower, sliced up into salads. We both hate bananas, but were stoked to find the flower at Super G last weekend. We added it and green mango to
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On our honeymoon, I took a variety of used paperbacks that I left in the libraries of our hotels and other spaces. Ten years later, I have fully joined the ebook space, thanks to the friends who forced a used Kindle on me a few birthdays back — and finally getting approved for NetGalleys, so
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The end of rehearsals has meant a return to cooking. Like, the kind of cooking we enjoy, not just getting food on the table. I won’t bore you with alllllll the daily details (yet), but there have been a few standouts the past few weeks. — Orange-Chili Glazed Pork Tenderloin with Carrot Pesto and Grilled
Ann Davis-Rowe 