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This week, we were supposed to drive 7 hours to St. Petersburg to visit my mom for her birthday (today). But the plague had other plans! So we’re home.
Time off is time off. I’m switching between reading the first of the My Brilliant Friend series and a biography of Caroline Blackwood. Also, swanning in a lemon-print wading pool; addressing a hand-cramping number of change-the-dates; pruning the Aerogarden tomato plant; chasing and chastising the cat.
Listen, I’m not saving the world or anything but as a general rule, I enjoy my line of work (advertising). Things like this really try it, though.
Social media that doesn’t spin me into a blind rage: these pies, true things of beauty.
This piece about porches really has it all: wide-eyed Midwesterners; a note on Celebration, Florida; an examination of ‘porching.’
Composers who treat video game music like film scoring.
The artist Olafur Eliasson on his life in 6 objects.
This has really been making the rounds lately, but in case you haven’t seen it: how influencers are gassing up the gas-cooking industry.
A GREAT TUNA SANDWICH CAN MAKE YOU BELIEVE YOU’RE AT THE BEACH EVEN WHEN YOU’RE NOT
But man, can it be easy to mess up. Too much mayonnaise and you’ve got texturally disgusting glop on bread. Too few add-ons and you’ve wasted your own time. But once you’ve figured out your own threshold for glop/chunk/brine, it’s a thing worth bragging over.
Prep time: 10-15 minutes
INGREDIENTS:
1 can of tuna in oil. Unsurprisingly, quality matters here: don’t do tuna in water (even the cat will turn up her nose). I personally like the SafeCatch brand; it comes in a packet, which is one of the perks.
1-2 tbsp. good mayonnaise (Duke’s is the good mayonnaise)
1 tbsp. coarse Dijon mustard
¼ red onion, minced
1 rib of celery, diced
1 dill pickle, minced
1 tsp. white wine vinegar
Salt & pepper
Dash of oregano & basil (sub Italian seasoning, if that’s what you have)
Dash of Adobo, if you have none of those seasonings
Sourdough bread
Sliced cheddar
WHAT TO DO:
Combine all these things with a fork until fully mixed. Add more mayo or mustard if it seems a little dry. Toast your bread, assemble your sandwich and govern yourself accordingly.