the light at the end of the tunnel

aka spring is near

I cannot explain how deeply I am craving spring. this winter in nyc has been the hardest, coldest, and darkest since I moved here in 2021. (to be fair, the past 2 winters have been very mild. I asked for snow. be careful what you wish for).

but after a long january and february, I’m beginning to see the light at the end of the tunnel. there are tiny green flower buds poking out of the ground, the sun sets after 5:30pm, and we’ve even had a few days where the sun is out and its over 50ºF! what a treat!!

I hate that I feel like my year doesn’t truly begin until 6 months have passed, but its true. like that quote from Belly on the summer I turned pretty: “For me, it was almost like winter didn’t count. Summer was what mattered. My whole life was measured in summers.”

So, its not shocking to hear that I am excited for summer. plus, you may even see some ‘private chef in the hamptons’ content coming 👀

march state of the union

presented without explanation.

life updates:

february consisted of a lot of recipe creation! including some food just for fun, like homemade marshmallows, takeout sushi, and the most incredible lobster roll from Smithereens in the east village. we also visited our new apartment to take measurements & I am sooo excited to move in!

what coming up:

two new recipes coming to substack very soon: shrimp cocktail with cocktail aioli & vietnamese steak noodle salad

shrimp cocktail might sound boring or simple, but I am so excited to share this one. it uses a few different methods to make sure the shrimp aren’t overcooked and chewy and it allows them to cool quickly without using an ice bath. plus, the sauce is really fun.

in case you missed it:

my popular ahi tuna recipe
another cod recipe, but with lemons, tomatoes, and scallions
a caviar taste test, courtesy of Big Pearl Caviar

that’s all for today, see you later with more fooooood.

xox, emily