if you’re here for the gochujang tuna salad sandwich, scroll down to the bottom!
we’ve done it, folks. we’ve reached yet another friday. short weeks always feel weird to me. like, having monday off is great but then the rest of the week i’m just trying to figure out what day it is. at the top of the work week i got into a fight with my bread knife and by 11am was in Urgent Care getting stitches. all i can say is that it’s been a month of injuries for me and i am ready for June!
today on ig i shared my June Intentions, but will be sharing a more in depth version (why i write intentions, how i write intentions, & the meaning behind this month’s intentions) in Sunday’s Newsletter for paid subscribers.
!!!! i’m discounting annual memberships for the next 5 days because we all have financial responsibilities and i want this publication to feel accessible to you amongst all the other things out there! subscribe anytime before June 6th and it’ll only be $40/year for total access to my substack !!!!
R — not to brag, but i’m a reading machine; spending less time on social media has equated to picking up books when i’m bored instead of my phone. i just started The Poisonwood Bible after receiving tons of reccs and i can already tell it is so beautifully written. hot take: i am a huge Barbara Kingsolver fan, but i really disliked Demon Copperhead - it was the only book i didn’t finish last year.
E — last weekend we tried San Francisco’s hottest new Cantonese spot and it was, indeed, fire. i ate squab for the first time and really enjoyed it! the escargot, snap pea salad & mango pudding were stand outs.
P — today, P is for Palestine and i’m playing Saint Levant’s newish single Deira. if you want to spend the $20 you’d otherwise spend on a drink this weekend to aid families in Gaza who have lost absolutely everything please consider donating directly: here and here.
O — when i first moved to the Bay Area, i was told to see a reportedly “incredible Esthetician” named Kristina Holey. i never ended up making it into her studio, but was recently told by a trusted source to try her skincare line with Marie Veronique. i’m 3 weeks in and WOW my skin has never looked better. it was good before, but now it’s like… clear clear. one caveat: it’s expensive. i got a trial kit and not sure if i’ll continue due to price, but wanted to share!
R — there’s so many trendy haircare accessories out these days but none of them are as functional as they are cute… except these. i received a clip and scrunchies as a gift from their collab with my friend Cait Regan a few weeks ago and i’m about to order so many more. the clips/scrunchies hold your hair and are the most fun colors! they gave me a code (OLIVIA20) for 20% off! no commission earned on my end - i’ll be using it, too.
T — the next person to tell me “cheerios will give you cancer” is gonna be blocked. honestly, the research is kind of fucked up and idk if i’d give them to my (future) kids but after the week i’ve had it felt necessary to body an entire box in just a few nights… because sometimes what’s good for your mental health isn’t ‘good’ for your physical health and that’s okay!!!
the below recipe came out last friday—exclusively for paid subscribers—if you want more early access to recipes, make sure you snag a subscription before the discount ends!
Gochujang Tuna Salad Sandwich
ingredients
this makes enough tuna for like 3-4 sandwiches using regular sandwich bread. you can also eat it with crackers or throw it over lettuce. should make 2-3 salads.
2 cans tuna (in water or oil)
3 tbs Gochujang (can grab from H Mart or even TJs!)
1/4 cup plain yogurt (sour cream works too)
1/2 lime, juiced
1 tbs olive oil
1/3 cup jicama, finely chopped (celery also works)
a few green onions, finely diced
2 tbs pepperoncinis, finely chopped
sesame seeds
bread of choice
method
if you’re using tuna with water, make sure you drain it! add canned tuna to a bowl along with Gochujang, yogurt, lime juice, olive oil, jicama, green onions, & pepperoncinis. mix with a fork until well combined. add to lightly toasted bread and top with sesame seeds. ENJOY!