Made spaghetti mentaiko a la López-Alt and am now obsessed with pollock roe. Gonna use it in cream cheese spreads and potato salads and sushi and yes the yolk popped and yes it was my last egg sad face :<

Getting salmon-pilled as of late

Finally found a local bakery with good milk bread!! Worked excellently to produce some killer sandos from leftover katsu :-)

I’ve been experimenting !! And having so much fun !!!

Forgot this account exists I’ve been cooking a lot! Here’s Steak with Tomato Chutney from this month’s Bon Appetit plus a simple side of Potatoes Persillade from Pépin!

The Bon Apetit art & design issue is lovely

I wish I could time skip irl 😵‍💫

Freezing overnight brb

Mmmmmmm made way too much Stanley Tucci minestrone

Was such a fun time!!! Sorting beads is oddly therapeutic

I’ve really enjoyed talking to student publications since launching!!

Shoutout to Jackson at the Loyola Phoenix for going with the flow when I said he had to help us organize beads while he interviewed me: loyolaphoenix.com/2025/04/poli...

Y’all are worried about the wrong kind of stocks 🥱

Gonna start posting food here I think! Here’s Food and Wine Nov 2024 & Bon Appétit May 2024. The apple-endive salad works wonders with blue cheese and shoes off Jose Andrés’ genius. The shrimp and giard were fire; did not listen to the editors note bc Chicago giardeiniera is too good to skip out on.

Okay maybe I’ll start using this platform lmao