Friends!
Yesterday, I told my cousin Nancy, a devoted reader of The Dish, that I’m struggling with writing consistently right now amidst my move to Fishers Island for the summer. My personal and professional to-do lists are long, and it’s taking effort to zoom out and breathe deeply. Nancy reminded me, gently, that I’ve used this platform to write my way through many transitional phases over the past few years. She’s right. I’ve written through my transitions to Ireland, then to New York, then to Rome, then back to New York, always expressing both unease and excitement. I sent my first ever newsletter one week before departing for cooking school in Ireland; in it, I revealed that I was “feeling the whole range of Phoebe feelings that accompany a transition (if you know me, you know that range is wide and fierce!).” So, yes, it’s a theme.
With that said, Teo and I made it to Fishers Island today, and I’m already feeling steadier. It’s been a beautiful day with blue skies and bird calls, and it feels good to watch the water, breathe the salty air, and climb around the rocky beach. This will be my first island summer…how lucky am I?
I’m sharing a hodgepodge of things today, including some exceptional bites and fun links, and a short list of intentions for the summer.
Thank you for reading, and for being patient with me.
Best things I’ve eaten recently…
My friend Bel served a starter of focaccia, stracciatella, and anchovies marinated with a thinly sliced Meyer lemon at her apartment the other night, and it was a revelation. My best bite was a piece of focaccia with all the things (stracciatella, anchovy, meyer lemon). Eff peanut butter & jelly — anchovy & Meyer lemon is the perfect pair. Trevor Joyce of Anchovy Trove knows what’s up (see his anchovy-meyer lemon vinaigrette and toast with butter, anchovy, and meyer lemon).
Radio Bakery’s ham and rosemary butter sandwich on sourdough sesame stirato. I ate it for breakfast. Obsessed.
I loved everything I ate at Cecily, a new restaurant in Greenpoint, Brooklyn, but especially the saucy roasted chicken with golden raisins, pine nuts, and chili oil. I usually don’t order chicken at restaurants because it seems like a home food, but this one was worth it. Teo and I were on a double date with Taylor and Luis, so we got to share lots of things, and we were all freaking out over the food!
My mom and I collaborated on dinner last night: sea bass, baked until it flaked, with cherry tomatoes, olives, and lemon, served with crushed boiled potatoes, roasted broccolini, and salsa verde. So simple and so good.
Otway Bakery’s sausage roll and ham & cheese croissant. They’ve mastered the savory pastry.
A homemade broccoli melt with fennel seeds, chili flakes, lemon zest, and a thin blanket of melted sharp cheddar, inspired by my beloved Daily Provisions broccoli melt.
Links!
Can’t wait to get my hands on Le Sud, Rebekah Peppler’s new cookbook on food from the South of France. I also not-so-secretly want Priya Krishna’s new children’s cookbook for myself. One last cookbook thing: I’m jazzed about Julia Turshen’s next cookbook, which comes out in the fall and is full of her signature recipe charts.
This ‘Hope Is Essential’ print is so sweet. Glass half full forever!
I can’t stop listening to Sabrina Carpenter. Especially “Espresso.” Pure FUN.
My cousin Caney, a gifted artist, posted this drawing of our grandparents on Instagram recently. The resemblance is uncanny! I love his drawing, and I miss our grandparents.
My summer intentions…
Work hard; be curious.
Move thy body! Take beach walks, play pickleball, stretch, shoot hoops (read: miss hoops), swim. As my friend Eric says, “You never regret a swim.”
Listen to bouncy, summery pop music. Car windows down!
Host people for snacks and drinks.
Let your writing be organic.
Eat enough tomato toast to sustain you until next year.
More soon!
xx,
Phoebe
Just loved reading this!
My vicarious enjoyment of your travels and your thoughts is tremendous. I am currently in Ireland, on the Dingle Penninsula which is quite close to your cooking school. Understanding and partaking in pub culture for the first time! Xo Cindy