Welcome to the newest version of Food52 Founder Amanda Hesser’s weekly publication, Hey There, It’s Amanda, full of meals, journey, and procuring suggestions, Food52 doings, and different issues that catch her eye. Get impressed—enroll right here for her emails.
Photograph by Amanda Hesser
Over the weekend, I examined a recipe for utilizing up leftover spaghetti by frying it in butter. If you’re Italian, I think about your blood strain could also be spiking as you query why you subscribe to this blasphemous publication. However a lot of cultures do, in actual fact, repurpose leftover grains, from Chinese language congee to Indian fodni bhaat to Moroccan saykouk. So why not pasta? And whereas I won’t make fried spaghetti for mates, I preferred it.
I preferred it the way in which that I like consuming cake chilly from the fridge. Particularly chocolate cake. Peeling away at a slice with a fork.
We’re formally mates. I’m revealing my meals peculiarities.
Spring Optimism
Daylight is longer. And we’re happier. So we’re spreading our enthusiasm and providing you 20% off* in our Store by March 18.
Spring Porridge
There is no such thing as a such factor as spring porridge, however it’s spring and I’ve been on a porridge kick, and have been looking out excessive and low for brand spanking new spins on the idea:
• An early contest finalist with a hard-to-pin-down taste: miso.
• A quinoa porridge that’s frivolously sweetened with maple.
• A savory rice porridge with floor turkey, soft-boiled eggs, cilantro, and fish sauce.
• A traditional, sturdy English porridge that mixes rolled oats with steel-cut oats, and a heavy dose of salt.
• This buckwheat porridge is hydrated in a single day so there’s no cooking wanted.
Spring Leaf-Inexperienced Ceramics
For this month’s All Fired Up sequence, we’re highlighting Maine ceramicist Elizabeth Benotti, who hand-builds and slip casts her items, which vary from pitchers to footed dishes. For her March assortment, she turned to dense inexperienced glazes, some with stripes, which she applies by hand.
Homeward Coming Quickly
Quickly you will start receiving my new publication, Homeward, the place I’ll be constructing a group centered on all issues residence. I’ll be sharing design finds, group suggestions, interviews with designers and makers, and recipes (after all!)—all of the whereas detailing my own residence renovation undertaking for the subsequent section of my life.
This text—the one you’re studying now—will stay centered on Food52, the place I fill you in on what’s taking place in our Food52 world. However I’ve longed for a spot the place we might go deeper on matters about residence, an area the place we will discuss each the thrill (finessing your espresso set-up, constructing collections, prepping for friends) in addition to the larger realities (cash, compromising on fashion with a companion, repairs, and laborious life selections) which have a huge impact on how you reside in your house. I hope you’ll be part of me on Homeward!
And should you’d prefer to improve, paid members can be part of our group chats and can obtain all of my weekly posts—whereas founding members will get an annual subscription to all of the above and a particular low cost that features 10% off within the Food52 Store at some stage in your subscription, in addition to a one-time 10% off at Schoolhouse.
Kitchen Styling
A couple of newsletters in the past, I invited readers to ship in photographs of their kitchens and eating rooms for me to fashion. I heard from a complete bunch of you! My first styling project is for Erin, a Food52 group member. Now, let’s “stage set,” as they prefer to say within the enterprise world, or set expectations. If I used to be truly styling Erin’s residence, I’d go to her home and transfer issues round and usher in new merchandise and make some go away. However I’m simply right here behind my laptop computer, assembling ideas on what I’d do. Okay, let’s get to it—right here’s Erin’s kitchen and eating space:
Erin, your wooden floors are fairly, and the inexperienced gingham linoleum is tremendous snazz. Schoolhouse is our sister model so massive props for the Schoolhouse clock above your range! And the clusters of vegetation add such fine condition and character to the room.
One shift I’d counsel is shifting the vegetation above your range to the highest of your cupboards (so long as you will have a ladder you should use for watering them). The warmth of your range shall be tough on the vegetation, and you can use shapes with extra peak and character on prime of the cupboards. Issues like that small inexperienced pitcher and the cake pedestals would look good on the shelf above the range. And should you’re capable of finding a extra discreet place for the espresso machine and different containers to the left of your sink, that will be nice. It’s a giant focus of the kitchen and it will be higher to maneuver the lamp (or, ideally, a smaller one) and framed tomato soup print there or to show one thing stunning, with a lighter colour palette, to open up the area visually.
Now for a couple of issues you can add:
• The eating space has good clear strains, and would welcome one thing with a extra natural form—these wobbly candlesticks are good and tall. Get an odd variety of them.
• You talked about in your observe that you simply ordered the Sabre flatware (and that you simply prefer it a lot, you’re ordering extra!). This stackable glassware can be a sensible companion. If you wish to splurge, go nuts with these faceted beauties.
• A big platter or footed bowl on your island—I like this East Fork Pottery platter in Wine Darkish Sea, to infuse some colour. You should use it for fruit, onions, or potatoes.
• How about a couple of of these pot holders, to hold on the wall to the best of your range?
• Lastly, I want so that you can have an attractive salt cellar. A couple of choices right here and right here and right here (in terracotta).
Okay, that’s my first strive on styling—let me know your ideas. Proceed? By no means once more? I’m all ears. Electronic mail me right here.
Could white asparagus be in your future,
Amanda
