Did this email land in your Promotions tab? Drag it out of there. It doesn’t belong there.
In 17 uninterrupted weeks of publishing this extended monologue, I’ve become famous in my own mind for certain things. Cooking with chicken. Indiscriminate seasoning. A strong affinity for Adobo.
If I were actually famous, I’d have more of a platform to talk about how disgusted I am with the CEO of Goya, and how I’m avoiding Goya brand products, and how we’ve all got to do the great Google work of researching the politics of the products we buy, on an ongoing and frequent basis (tasking myself with more of this). Don’t support idiots.
In any event, thanks to the Latinx community on Twitter for showing up with recipes for Goya goods -- here’s a great thread with a few of them.
“RIP TO MY MENTIONS”
On the lavash trail in Armenia.
“I tried making Margaret Thatcher’s mystery starter. I wish I hadn’t.”
Thinking about wonderful places I’ve stayed while traveling as I read this brief post on Shiki Juraku in Kyoto. Not necessarily luxury hotels, but terrific places with character and personality, probably because they’re definitely 100% for sure haunted — Hotel Sorrento in Seattle, Hotel Caron de Beaumarchais in Paris, The Marlton Hotel in New York, the Peabody Hotel in Memphis …
In love with the perspective-rich, waterborne work of Calida Rawles (above).
I’D LIKE TO BE FAMOUS FOR CHICKEN, IF I HAVE THE OPTION
Miso is having a bit of a moment, which is very eyerolly when you consider it’s a mainstay of many Asian dishes. What is even more eyerolly, even though it’s kind of useful, is this GOOP guide on different types of misos.
Think on that, send me some “well, actually” mail, and make this miso chicken recipe for yourself. It’s savory and buttery but not greasy, and it makes your house smell pretty good. What more could you want? Chicken fame?
Prep time: 10 minutes
Cook time: 45 minutes
INGREDIENTS
2 tbsp. tahini
½ cup white miso
2 tbsp. honey
1 tbsp. rice vinegar (do not use seasoned rice vinegar)
1 tbsp. tamari (you can use regular soy sauce if you have it)
Black pepper, to taste
A package (about 4-5) of boneless, skinless chicken thighs (though this would probably work great on salmon too)
WHAT TO DO:
Preheat your oven to 375. Pat chicken dry and season lightly with salt and pepper.
In a mixing bowl, combine tahini, miso, honey, vinegar, tamari, and pepper until fully mixed. Toss chicken in this mixture until totally coated, and massage it in a bit.
Place chicken on a lightly greased sheet pan and roast for about 45 minutes (more or less, depending on how hot your oven runs). Flip it halfway through cooking.
Serve atop white rice or couscous, and pair with a green salad with a bright vinaigrette.
Margaret Thatcher has again ruined my day.