In case you have a bad case of Friday brain (guilty!), today’s read is about as difficult as getting through Goodnight Moon. Kate Gavino, the artist behind the quirky illustrated site Last Night’s Reading, put together a hilariously on-point list of author wardrobe staples from A-to-Z. Because everyone knows you can’t call yourself a proper writer until you’re bedecked in cardigans, squinting through boxy glasses, and wearing argyle socks, right?
Here are a few of my favorites:
See the rest of the author wardrobe alphabet here!
I learned how to do something magical this week. Have you ever found yourself saying “Ho hum, having guests over in a few hours—sure wish I had some pickled radishes to toss in my slaw?”
Well, anyway, it happened to me. In line with my New Year’s resolution to have more dinner parties that do not lead to emotional breakdowns over burnt toast, we decided to have some friends over for braised short ribs last Sunday. We love James Peterson’s short rib recipe from Meat, but it does need a little something tangy on the side. (Peterson suggests sauerkraut, but I am meh on that.)
So what’s someone who’s prone to pre-party kitchen breakdowns to do? Decide to make an entirely new, never-before-tested recipe that requires a new cooking technique, of course! Ha. I am sick.
But this time, for once, it actually all turned out okay. No tears were shed; no fingers were shredded on the mandoline. And that is why I have decided that this recipe for quick-pickled radishes is truly magical.
1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
½ teaspoon red pepper flakes (optional, if ya like ‘em spicy!)
Slice the radishes as thinly as humanly possibly. I highly suggest using a mandoline for this so you don’t slowly lose your mind (and your fingers). Place the sliced radishes in a glass mason jar. Combine the vinegar, water, honey or maple syrup, and salt in a saucepan and bring to a boil. Carefully pour the boiling liquid into the jar with the radishes, then let cool. Serve to your guests, victoriously.
This recipe makes about a quart of pickled radishes, and I adapted it from the lovely Cookie and Kate blog, where she has more ideas for fun seasonings to toss in.
I propose a new trend: all party drinks will be made by the pitcher from now on. This new trend is also in line with our desire to not be the couple who invites people over only to make them stand uncomfortably in the kitchen as we shriek about meat temperatures and drop mint leaves all over the floor.
The current favorite? Moscow Mules made in a huge mason jar and left on the table so that guests can serve themselves. Here’s the easiest recipe yet:
Combine 3 (12 ounce) bottles of ginger beer with 6 ounces of lime juice and 6 ounces of vodka. Toss in a handful of mint leaves, and your Moscow Mules are ready for the masses!