Summer Flu By (It's NOT Over)

savor August like you would a ripe peach

August is the too sticky part of summer that lingers, your popsicle has melted and now you’re stuck waiting for a towel to wash your hands. August is when many of us start itching for change, we can feel it in the mornings before everything gets steamy.

If you’re in California you might not know what I’m talking about but those of us with seasonal changes are feeling it. Kris gave up San Francisco summers and year round “seasonal” stability to live on the East coast with me. I wonder if daily summer storms and 80% humidity make him question that decision.

I live for the churn of seasonality. The anguish and the excitement. The few weeks of each season that feel perfectly how you imagine them in your head. The nostalgia of summers, falls, winters, and springs past.

The transition from summer to fall is my favorite time of year and usually I get ahead of myself. This year I’m trying to sit still, to stop imagining all of the butternut pastas I’ll be making soon, to enjoy the last few weeks of heirloom tomatoes and toasty summer sun.

I spent last week inside, not because of the heat but because I caught some awful virus that stole all of my energy and left me horizontal on the couch. My symptoms were exhaustion, headache, chills, a slightly elevated temperature, and muscle aches. I tested negative for all the usual suspects but showed signs of improvement so didn’t end up going to urgent care. Treatment included lots of water, couch time, and advil.

The one thing I knew would make me feel better: Chicken Noodle Soup over Mashed Potatoes. Which I am now calling “Extra Strength Penicillin Soup” because that’s the effect it has on me.

This is a multi-generational dish. My dad’s mom made it for him growing up. She passed away before I could meet her but he told my mom about it and she made it for me and my siblings growing up. I borrowed it for a hangover cure in college (sorry grandma!) , I would pick up a tub of mashed potatoes and a bowl of chicken noodle soup from Central Market and heat it all up at home. Chicken noodle soup on its own is great, but on top of mashed potatoes? Divine.

I got to make it for Kris for the first time last week! And even though he’s not big on soups (I think most guys are lying about this btw), he loved this one.

Extra-strength Penicillin Soup

You might not need this soup today but you absolutely will in a couple of months so go ahead and save it now!

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Rearview Mirror:

Dallas: Highlights include coffee and breakfast tacos at Sadelle’s every morning. High fives and peekaboos and giggles with my 15-month-old best friend Crew (Al - thank you for letting me spend so much time with your baby). Dinner at Catch - we ordered probably everything on the menu, the crispy rice cake was my favorite. And seeing Sam’s new apartment!! Her newsletter about moving is still stuck in my head.

“There’s a fantasy we all indulge in when life is about to change: that the change itself will change us.”

Speaking of change: I need more babies in my life!! Luckily we were in Dallas for Caroline’s baby shower so we’ll have a new little guy to celebrate in a couple of months!!

Hill House in Georgetown: Recently opened and as a HH girly, I’m so glad to have a store in my city. I bought this black and white striped dress which is so so flattering and can be worn year round. I also have my sight set on this rainbow fish set for bridal purposes.

Beans: If I’m ever home alone for dinner, I usually make something that is mostly beans. Typically it’s saucy beans with a toasty baguette. One of my favorite renditions of this dish is Vodka Saucy Beans. This time I topped it with dollops of Boursin cheese which really took it over the top.

Lessons in Chemistry: I finally watched it. And cried my eyes dry. Life is too short. If you haven’t seen it, I won’t spoil anything. While I sat on my couch needlepointing and cursing the virus that kept me there, I was amazed by Elizabeth Zott’s self assuredness and commitment to purpose. We spend so much time chasing a final product (I do this every day with recipes), that we often forget that the beauty is in the process. If I only enjoyed eating yummy food, I’d go out for every meal rather than spend hours grocery shopping and cooking at home. And for me, it’s not just about cooking, it’s about learning something new - I use cooking as a means to do that. More on this next week.

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Coming up:

Grilled Cod: In the spirit of always trying new things, I am grilling a piece of cod today on top of lemon slices! The only seafood I’ve grilled so far is shrimp. I don’t make fish often at home because it’s just not my favorite but I have a good feeling about this.

Highlands, NC: My sister is getting married this weekend!!!!!!!! We’re flying down to Asheville tomorrow to get dinner with a friend then driving out to Highlands on Friday. If you’re not familiar with the area, it’s mostly trees and a few people.

We got to pick our own bridesmaids dresses and I will be wearing this dress from Staud. I have a dress for the rehearsal but I don’t LOVE it so I will be going over to Georgetown for a bit of shopping today.

Wedding Planning: We’ve booked our big three: venue, band, and wedding planner. My next big thing is trying on dresses which I’ll be doing in New York in a few weeks! If you’re on the fence about whether or not to get a planner, or deciding between a part time and full time planner: my full time planner, Ricki, has already saved me so much time and we’re only a few weeks in!! I am not a good project manager so having someone else to play that role for me is making the process so much more enjoyable.

Peach Malva Pudding: My first test of this (pictured below) was too heavy on the peach and too light on the pudding. Which is why we test!! Malva pudding, if you haven’t had it, is a very moist almost caramelized cake topped with cream sauce that is a staple in South African cuisine. I had it almost every day when I went to South Africa 10 years ago and didn’t appreciate it enough at the time. Kris and I recently had a slice at Elmina in DC and have considered going back just for dessert. My next batch will feature peach slices rather than chunks, a different baking dish, and double the cake batter.

If you’re still here, I am glad I have managed to keep your attention. Thank you for reading! Recipes have been slow this past week but we’re picking up the pace again shortly.

Until next time,

Anna