Summer 2026 is well underway.
I’ve just finished my last event job til October and have little idea from where my next two months’ income will arrive (hire me?). Call it naivety, delusion or stupidity but I’m really fine functioning on a hope, a prayer and genuine curiosity for what’s coming next.
If all else fails, I’ll find a restaurant in need. I refuse to worry when I’ve spent so much time doing that already. 🥱
This week I’ve been binge watching the 8-part 2023 documentary Life on Our Planet and found myself completely riveted. If I didn’t already think life was hilarious and absurd, show me an ancient sucker fish who can literally never close its mouth to prove how ridiculous everything is and always has been.
What a journey. Earth has literally frozen, burned or been blown up at least five times (nearly 6 now thanks to us) and to me, this only drives home the absolute necessity for hysterical laughter.
I’m optimistic that we’re eventually (hopefully sooner than later) gonna use our highly evolved, miraculous brains to get over the stories we’ve been brainwashed to think matter (hustle, power, money and division) and use them for solutions to return to a natural flow. Earth and every single body on it, is a freaking magical miracle and anything outside of awe for all of this is just distracted, fear-mongered garbage. We will be okay when we remember our own power over what we believe to be true.
Anyway, will you just watch this freaking bird dinosaur leap off a cliff with its legs dangling all over the place and tell me you’re not cry laughing!?
I’ve been so thrilled by Earth’s evolution that I’ve nearly convinced myself to record an entire podcast series explaining it to you. I simply cannot get over it and cannot stop talking about it and truly just think it may be a lovely comic infusion to your summer programming. What do you think?
Speaking of podcasts, I was a guest on the BBC World Service, The Food Chain this week! It’s a lovely conversation (though I feel I sound very loud and American) about how to order off a menu with three other delightful people and I think you’ll enjoy listening.
The producers found me through my second (hardly ever updated) Substack/podcast, How to Act in a Restaurant so if you’re ever wondering if you should post the thing or start the project, just fucking do it.
Somewhere between satiating my ravenous need for more information about Pangea, showing off my newly acquired fourth grade natural science prowess and sweating in this 97° heat, I have also done some baking.
I’m pretty good at improvisational cooking. Add a little more salt, a squeeze of lemon and VOILA, delicious dinners. But every time I attempt to ‘make up’ a baking recipe, I am humbled and deeply embarrassed.
Cement cookies, flat popovers, it’s just - actually I don’t even want to talk about it because I have FINALLY found success!
All it took were some ‘about to be too soft’ strawberries that I chopped up and threw into my fail proof biscuit recipe. I added some sugar on top and WOW, my new favorite breakfast treat.
Maybe they’re actually scones now?
This is the biscuit recipe I always use with fresh strawberries thrown in and sugar dusted on top and they just photographed so well in the morning light, I couldn’t help but share.
2 cups AP flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
6-8 tbsp cold butter
1 1/4 (ish) cup fresh strawberries diced
3/4 cup buttermilk
Turbinado sugar for dusting.
Line baking sheet with parchment paper.
Mix dry ingredients.
Use your hands to work cold butter into flour until pebbles are formed.
Toss strawberries in flour mixture and mix to coat (this will help with them being too wet).
Add buttermilk and mix til dough forms.
Turn dough out onto floured surface and knead 7-10 times until dough comes together.
Press it to 1(ish) inch thick and cut 6-8 biscuits (depending on size of biscuit cutter).
Place biscuits on baking sheet.
Brush tops with buttermilk and sprinkle generously with Turbinado (best) or whatever sugar you have.
Chill in fridge for at least 30 minutes (or freezer for 15).
Heat oven to 425 degrees and bake 13-17 minutes until golden brown.
Enjoy!
Make these.
They’re delicious, seasonal (speaking of, I wanna try them with peaches) and very easy.
Before I go, I also want to mention that in the same week I realized I couldn’t see the words of my book clearly and got myself some readers, I also noticed how sleepy and foggy I’d been feeling. I started taking a multi-vitamin, omega-3 and creatine and can report that my energy levels are bordering on obnoxious. Could be psychosomatic but I don’t care. Much to Alan’s chagrin, I have been shooting out of bed every morning screaming my head off about all I’m excited to do… it’s wild.
We’re on vacation this week in Nashville (hence a shorter and very random post), yay!!
Post-vacay, I’m excited for a season full of creative projects, mystery work opportunities, lots of fun, connection, frozen drinks and mostly laughter.
If you need reminding that life can actually be very funny, just look at this dinosaur bird again.
Talk to you soon.
xoxo, Brittany
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