Obviously, there hasn’t been a lot to like about this year. On the other hand, it seems to have really drop-kicked our collective patience for bullshit.
It’s a relief to shake off the dregs of the influencer economy; roll our eyes at meaningless celebrity actions; think more deeply about the negative effects of tourism; embrace the spice blend.
With all the hardship and anxiety of 2020, worrying about doing it for the ’gram or clinging to culinary purity doesn’t ring right. Broadly speaking, “let people enjoy things” seems like a more appropriate code of conduct these days. Anything else just seems exhausting.
REALLY HITTING A LOT OF HIGHS AND LOWS THIS WEEK IN THE LINKS SECTION
The rich history of an autumn classic: boeuf bourgignon.
For fans of soothing food television like The Great British Bake-Off: a wonderful instructional on making Oxford Marmalade, courtesy of the Australian Marmalade Awards, which is just about the most charming thing I’ve put into this newsletter yet.
“IncrEDIBLES” (push-up comfort hot food) are the best thing I discovered ALL WEEK. I was 11 in 1999, probably the ideal demographic for IncrEdibles, and I’m horrified on behalf of myself that I don’t remember this product at all. Truthfully, I think they could have a real renaissance in the current moment?!?!?!
Speaking of the late ‘90s: what happened to puka shell necklaces?
Fascinating read on non-verbal accents: the movements that betray who you are.