Setting the Table: Vol. 7
Fool's Spring, one year in & forward momentum
Every Thursday, I’m setting the table for your weekend…a little collection of reads, recipes, fun things and whatever else caught my eye this week. It’s the moment before the chaos when you get to decide what kind of experience you want. NOT a to-do list…just some sweet-ass possibilities.
This week was GLORIOUS. We call it Fool’s Spring up here in NYC (shoutout to 12 Seasons of NYC for naming what we all feel)...but we felt anything but foolish this week as we soaked in the 60+ degree days and sunshine after months of grey. Second Winter is coming back next weekend with stupid 30-40 degrees that no one wants. I went a whole day without wearing my puffer coat…the first time in months…and it was AMAZING. This week’s dose of vitamin D is exactly what I needed to keep going with all the momentum I’ve been feeling lately.
And speaking of momentum…I officially hit one year as The Freckled Fork LLC. March 5th came and went, and you guys…I totally missed it…too busy launching pantry boxes and filming cereal chats and catering and just…doing the dang thing. I feel good…hopeful…and still scared as hell because failure isn’t an option…and excited all at the same time for all the many possibilities. I should celebrate though, right? How should I commemorate this special milestone?
For now, I’m just along for the ride…here’s to hoping this year is more of a cruising-in-a-1979-Bronco-convertible-on-a-sunny-day vs. this rollercoaster of pressure I’ve been on for the past year.
Pull up a chair.
THE GRAZING PLATE
(quick bites, short reads, things to nibble on)
Homecooked Magazine
A gorgeous publication I subscribed to last year…one region at a time, deep diving into families, lineage, recipes, and homegrown stories. The most amazing history of food told through the people who’ve been making it for generations. It’s the kind of thing you want on your coffee table, not your digital bookshelf. So beautiful, you need to hold it in your sweet hands and smell the thick matte cardstock.Whitney Biennial Preview
I’m going Saturday morning to check it out with my members pass…it’s the official kick-off to my annual Spring Art season. Looking forward to this and then the IFPDA Print Fair at the Armory in April. Cannot wait.
THE UTENSILS
(tools, recipes, the things that help you do the work)
Shakshuka (Recipe for all subscribers—see below)
My first post on the Freckled Fork was a poached egg on toast in July of 2018. The second? A simple Shakshuka. Seven years later, coming full circle to the dish that started it all. This is the version I make now…restaurant technique, home kitchen reality, jammy caramelized onions, hand-crushed tomatoes, and a secret dash of cinnamon.The One Tool Haley Would Save in a Fire
An immersion blender. Chef Haley Duren from LongCount was my first guest on my new video series, Between Bowls (more on that below), and she’s right…it’s the workhorse you don’t appreciate until you use it every day. Best affordable option… Turelar Hand Blender. Top performer and comes with chopper, whisk, and beaker. And if you’re okay spending a little more, grab the Braun MultiQuick 5 for the perfect balance of power and comfort.
THE VESSELS
(what holds us, what gives our chaos shape and space)
Between Bowls: Episode 1 with Chef Haley Duren
I launched my new video series this weekend on International Women’s Day. A casual conversation with different female chefs, sitting down over a bowl of cereal to talk about what we're actually doing in our kitchens and in our lives. Real talk, good bowls, no bullshit.
First up: Chef Haley Duren of LongCount. She's 28, accomplished as hell, and has this beautiful, creative approach to vegetables that makes you rethink what they can be. We had the carrots she talked about in the video (from Halal Farms) and the arancini…so freaking good. Her kitchen and bar work together around fermentation, aging, and seasonal veg. Every wine bottle on their list is over 10 years old, curated from around the world, all priced within reach. Fresh perspective, alive with possibilities, but clear-headed and wise beyond her years. We started with Raisin Bran, and then a great conversation followed. Enjoy & subscribe.
THE GLASSWARE
(the bubbles, the refreshment, what quenches)
Ella Quittner’s Obsessed with the Best
Finally got my hands on a copy this week and couldn’t put it down. This book is different…it’s not just recipes, it’s the process. Twenty-four head-to-head tests showing the right way, the wrong way, and all the ways in between. The dang chapter on cabbage, oof. Ella’s in a big cabbage phase (same, honestly, I fucking love cabbage). Wedges seared then braised with tomato paste, butter, ginger until jammy and sweet. Precise without being precious, obsessive without being exhausting. Check out the recipe featured here on Cherry BombeRamen by Ra
Had my first experience this week. Haven’t scored a coveted reservation yet, so I went by for Window Service where their delicious Shoyu Broth and amazing Breakfast Baos gave me new life. Window Service is open Wednesday-Sunday, 9am to 3pm. Reservations release on the 1st and 15th at 9am on Resy, so best believe I’ll be shooting my shot come Sunday morning. May the force be with you.
THE NAPKIN
(for wiping away the week’s mess, the reset)
Spring Equinox Pantry Boxes
I launched the Freckled Fork Spring Equinox Box “Awakening” last week, and it sold out in one day…all ten boxes…gone! I'm SO excited to start batching and cooking this weekend and next week for pickup on March 20th (the spring equinox…and my dad's birthday!).
The next box will be Summer Solstice in May/June celebrating the best of spring-to-summer produce, so stay tuned!
THE DESSERT PLATE
(the sweet stuff, pure joy, no justification needed)
Chicago in April
I'm going with my dear friend Sals the first weekend of April. I've only been once for a conference back in the day, didn't get a chance to really explore. This trip is JUST for that…exploration and much-needed reunion with my girl from Charlotte, NC. We are collecting food recs, things to do, etc., so send any suggestions my way!
Forward momentum…no regrets…no going back.
“The world is wide, and I will not waste my life in friction when it could be turned into momentum.”
- Frances Willard
What are you setting out for your weekend?
Much love,
Jess