Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.
I’m writing this week’s Dimanche from the floor of my new apartment. I have a table and chairs but there’s something very reassuring about sitting on the floor. Light is streaming through my three front windows, bright orange fall leaves are glittering on the trees, and the only sound I hear is my fingers typing on my keyboard. It’s very peaceful and exactly what I needed after a busy week.
I moved into my new place yesterday and I love it. I’m excited to start this new chapter in my life even though living on my own again is a little terrifying. I keep telling myself to take one day at a time. So far, it seems to be working.
I realize as I write this that my blog has basically become a compendium of Dimanche, but I’m kind of okay with that. I foresee bigger and better cooking project in my future now that I’m done moving and I have a new space all to myself.
In the meantime, there are lots of discoveries and detours worth noting. This week’s Dimanche includes some food recommendations, an intruiging Q&A, lots of pretty fall leaves, and some politics at home and abroad.
Without going on too much of a tangent, I wanted to remind those who are reading to vote this week. It’s never been more important to make time to do this. It’s easy to feel like your vote doesn’t make a difference but it does. The only way to fight bigotry and hate is through sustained opposition. I consider my vote to be a part of this much-needed effort.
I could go on forever but instead, I’ll leave you with the links. Without further ado, here is Dimanche:
I had brunch at The Scottish Arms today and I was blown away. I’d been to the restaurant one time before for lunch but never for brunch, probably because I don’t eat brunch much anymore. Now, I want to go every weekend. I ordered the “Seamus Macbenedict” with smoked salmon, poached eggs, and hollandaise sauce to marry. I’ll be thinking about this meal for a long time.
A coworker sent me a story this week about Samin Nosrat’s beauty routine. I love Nosrat’s new Netflix series, “Salt Fat Acid Heat.” I enjoy her so much as a cook and person. I like that in this Q&A, she’s very honest and self-effacing. Celebrities like to hide their perceived flaws or insecurities but Nosrat is very up front about her hang ups. Read the interview in A Cup of Jo.
So, the French Minister of Labor doesn’t think burn out is a thing. It seems very odd and anti-French of her but it’s true. Muriel Pénicaud said on TV that “le burn-out” is “pas une maladie professionnelle,” i.e., it’s not work-related. Maybe it’s easy to feel that way when you work for the government and live in a country with extended public holidays. Read the story (in French) in Huffpost France.
A dog documentary series is coming to Netflix and I’m already losing it. “Dogs,” a six-part docuseries, will feature stories about different dogs across the globe. I can’t wait to watch even though I know I’ll probably be crying the whole time. Check out the trailer in this E! News piece.
King Arthur Flour is teaming up with a school in Washington to open a baking school. The Vermont-based flour company will work with The Bread Lab at Washington State University to offer courses for bakers. I want to sign up. Read more about the partnership in this Seattle Times story.
I think many people are still reeling after the monstrous act of violence and anti-Semitism in Pittsburgh last weekend. I was glad to see this op-ed piece about the incident in The New York Times earlier this week. Andre Perry, a fellow in the Metropolitan Policy Program at the Brookings Institution, writes about his experience as a black boy growing up in Pittsburgh’s Squirrel Hill neighborhood, where the synagogue massacre took place last week. I think Perry has some good insights about what diversity and inclusion really means in this country, especially in a time of seemingly unbridled hate.
On a lighter note, I love this piece about the day the San Francisco Chronicle discovered the burrito. The article is pretty cringeworthy, as the Chronicle says in its modern-day story/almost retraction. It’s so bad that it’s…not good, but worth examining. Plus, I like what it said about the wording used to describe a burrito. Food writers struggle with description but this particular writer could have found better words than a “short, fat rectangle,” which makes a burrito sound like a radio.
This video about French pastry-making from Eater is intriguing and outrageous. A pair of pastry chefs, one of whom is an ex-architect, build a French pastry tower from scratch. I loved watching the process but then I got to the end and they (spoiler alert) demolish the tower with a baton. I’m not sure why but I guess it was cathartic? Watch the video on Eater‘s YouTube page.
I love this story about Elena Ferrante’s elusiveness. Ferrante’s books were recently adapted for an HBO series and she had a hand in the writing and direction of the movie. Still, she’s a pretty enigmatic figure. Read more about Ferrante and the upcoming series in this New York Times Magazine story.
Last but certainly not least, Barbra Streisand gave an interview so of course I read it on the spot when I saw it. Streisand is one of my long-time idols. I like what she has to say in this interview about art and politics. Also, I can sympathize with her Trump-induced stress eating. Read the interview in The New York Times.
Enjoy your week! Here’s a song to get you started.
Also, the number of things you can make with apples is almost endless. I brought the apples back to my house and immediately started to make applesauce. It’s an easy dish to make and you can make it in big batches, so you can give some to family and friends.
If you’re in St. Louis, I’d highly recommend checking out Farmhaus for dinner. You’ll probably want to save it for a special occasion because dinner is on the pricey side, but trust me, it’s worth it. The service is excellent and the food is fresh and flavorful. You can tell that the chef puts thought into every dish and uses the best seasonal ingredients. I can’t wait to stop by again soon and see what he’s cooking up this time.
allezlefood.com 