ZUCCHINI AND CARAMELIZED ONION PIZZA

July 28, 2020 Posie Brien

Pizza. What a pleasure, right? Discussing something so fundamentally good seems like the right way to start the week. Bonus points are awarded for also being incredibly practical, if you’re faced with the (sometimes Sisyphean) task of getting dinner on the table night after night.

My mom makes pizza almost daily now, as she’s suddenly been thrust back into the business of feeding a slew of small hungry mouths nightly, something she hasn’t regularly done since the four of us were very young. (How’s that for reverse time travel?) And pizza—as she has discovered—is a big-batch workhouse of a meal.

BUTTERNUT SQUASH TAHINI ICE CREAM

July 24, 2020 Posie Brien

The humidity is intense lately. If you forget to close the open door, the warm, moist air seeps into the cool kitchen; pints of milk or cans of cold seltzer left out on the counter will be covered in delicate beads of liquid within minutes, as if they’re sweating from the heat. Everything outside feels damp—jumping in the water offers a brief moment of relief, but in the height of July, even the shallow end of a swimming pool feels tepid and limp, like the water has just given up even pretending to stay cold.

SUMMER STEAK SALAD WITH ROMESCO SAUCE

July 22, 2020 Posie Brien

I wear natural deodorant, but I used to swear by Old Spice Red Zone (for exercising) and Secret Platinum (for every day). In fact, a younger me would have pulled a face at the very thought of using a brand you could find in a Vermont co-op that “takes two weeks to start working”. Once I moved to New York after college, I started treating myself to twice-annual trips to the luxuriously quiet spa on the fifth floor of Henri Bendel for haircuts. I assumed I’d continue as such for years.

HERB-CRUSHED PASTA

July 10, 2020 Posie Brien

The hydrangeas are blooming. Yesterday I walked over to the garden and spotted two small zucchini nestled just beneath the bright tangerine-colored blossoms, and one row over, three snap peas jauntily hanging from the vines, their delicate tendrils snaking up the metal trellis. Arugula is coming along nicely, as are various lettuces and a hardy species of blue-green kale. At the far edge of the garden is my favorite plant: a small round bush of basil with broad leaves and pretty purple flowers that grow straight up in whirled cylinders. It’s not regular basil, the sort that you’re used to tasting in tomato sauce and lasagna and piled on top of pizza.

Fresh Tomato Cheddar Galette

July 5, 2020 Posie Brien

Seed catalogs read like good novels—I could spend hours poring over the pages, envisioning the splendor to spring forth from each. The names read like luscious dishes on a restaurant menu, or characters in a Gone With the Wind-era romance: Lemon Drop zucchini and Green Knight eggplant and Kandy Korn pumpkin and Cherry Belle radishes.

Eating and adventuring.

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