This weekend marks our first wedding anniversary, as well as our long-awaited wedding reception, which is a very particular and interesting juncture in the time-space continuum.
There’s a lot to be excited about (seeing people, having a party, attending a party, never planning an event again), but naturally there’s some anticipation of it being over before it’s even begun. We’ve been thinking about this thing since May of 2019, and it’s finally happening. It’s all happening! See y’all on the other side of my second wedding to my first husband (who is wonderful and perfect, by the way, a model for all would-be husbands).
TIME IS A CONSTRUCT, UNLIKE MARRIAGE
I lol’d: “If, during an anecdote, your listener replies, ‘Damn, that’s crazy,’ it’s time to wrap it up.”
Offices are looking a lot more like homes, and “resimercial” is the word that allegedly describes this
In effort to maintain mental health and cultivate patience, I have been considering the practice of chairwork
This tour through the truly WILD home of the Bingo (!) heiress (!!) really has to be seen to believed; “She loved the smell of construction” omg
And Dubai is making its own fake rain
NO-RECIPE CAPRESE
Cooking has held little appeal this week in between working long hours and being highly anxious about this weekend’s event. I don’t really need to tell you how to make a salad, but you should know that this will bring you a little joy in your sad desk lunch life, even if the desk gets to be in your own home.
INGREDIENTS
Basil -- the best way I have found to store it for a week+ is wrapped in a damp paper towel, and put into a plastic baggie with all the air smushed out
Mozzarella, the kind in the tub, spend more on this rather than less
Balsamic vinegar
Olive oil
Maldon sea salt
Black pepper
WHAT TO DO
Cut basil into strips, tomatoes into quarters, mozzarella into bite-sized pieces. Put it in a bowl, add some tuna or last night’s reheated rice if you need some more texture or protein. Drizzle balsamic vinegar, olive oil, pinch of Maldon salt and a bit of fresh pepper. Toss and *chef’s kiss*