Life this week was FUN!! I was invited to the opening of a new Le Creuset store here in Vancouver and spent 90% of the night nerding out over pans with my new bff Mike (the regional manager). So now I unfortunately have way too many things on my wishlist.
I also got to meet Chef David Hawksworth, hear a bit about his backstory, taste some of the food he created for the event AND get his instructions for making lacto-fermented pickles. Um, a dream night tbh.
We also started actually booking things for Italy, thank you for your suggestions!! ANNNNNND we got our wedding photos AHHH!! We have about a million to go through but I will absolutely be sharing them next week so prepare to be sick of me.
As always if you have dinner requests, questions, comments, ideas, please share them in the comments, I love hearing from you!
It may be early for some (me) but realistically summer is dwindling away. I’m still clinging to corn season for dear life (I PROMISE this will be my last corn recipe for a moment), I am ready for weeknight dinner vibes again. This week’s the one to make: korean beef and creamy charred corn lettuce cups, cozy but fresh, and yes, still corn.
Also on this weeks menu: sticky jerk chicken bowls with pineapple and coconut lime rice. Jamaica-inspired, with a trick to make the pineapple really pop, plus an old favorite from the archives that I don’t think got the love it deserved the first time: crispy boursin chicken with shreddy italian salad, with a tangy surprise baked right in.
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