Cherry tomato gratin, otherwise known as “what to do with tomatoes when you are tired of eating them raw or as sauce (which I know is never, but please can we just pretend?).” Talking points include: it’s delicious. Maybe I use that word too often because of my American penchant for making things seem great to convince myself of my own good fortune and worthwhile life—EVERYTHING IS AWESOME—but delicious is the right word for conveying that something tastes really good. The tomatoes go to that juicy saucy place, but maintain their shape and acidity, not getting too sweet. Also, note the toasty garlicky breadcrumb topping. Lastly, this dish is vegan in that surprising way that makes you remember that veganism isn’t all swapping in soy-rizo and forgetting to put cheese on pizza.
icebox banana cream pies, rainbow cones, and sunny rooftops competing with an overpowering urge to be inside of bookstores—a lifetime of fall-time conditioning. This year I’m working on a positivity campaign as a way to productively focus the back-to-school energy that arrives as a Pavlovian response to each September and no longer has an outlet in organizing new notebooks and pens. So far, I’ve retitled my to-do list with the heading: “Good things.” And though it wasn’t on the list, washing my filthy feet in Amy’s tub Saturday night was a decidedly good thing. Moccs with socks can wait.
- Sometimes writing these posts feels a lot like the conception of “Singin’ in the Rain,” except instead of a list of songs to work into a narrative, I’ve got an instagram feed.
- I wasn’t sure this post could recover from starting with a Bob Seger lyric, but it went okay, I think!