The Best Chunky Sneakers

+ everything i made this week. it's finally time for brothy beans (Olivia's Version)

if you would’ve told me 3 years ago that i’d be making my way to 10 degree New Hampshire in the middle of February with a 40lb ski bag in tow, i would’ve laughed in your face and quite literally said “fuck off”. but, here i am in the year of our lord 2024 on a plane, heading to the East Coast for a winter wedding & skiing extravaganza. flying out of SFO terminal 1/2? hit this spot for the best fresh fare. OKAY NOW: round up time! top-notch skiier like me? i’ve got your covered for breakfast in the mountains. plus, two, count ‘em TWO dinner recipes (!!) and, of course a couple of drinks.

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loving lately

i got a pair of chunky nike kicks that i can’t get enough of - cool and comfortable is hard to come by these days. also, since i’m practically an olympic skier now i’ve put together a list of my mountain essentials. lastly, i read a book called Good Material by Dolly Alderton in less than a week. simple, funny & perfect before bed.

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eggs in purgatory

the perfect pre-ski breakfast! or post-ski breakfast, if you’re doing an early morning backcountry tour like i did. *humble brag* yes, it was scary. and it was hard. but i think i’ll do it again? i’m in my ~trying new things~ era, okay

strawberry & sumac paper plane

here’s my take on the classic paper plane, tweaked with a bit of fresh strawberry puree and sumac. so tasty. i highly suggest saving this one as berry season is quickly approaching! also, these martini glasses are my favorite.

brothy beans

is it just me or is the entire 27-37 age demographic (read: millennials) treating brothy beans like the new avocado toast? well, i’m now one of them. i’ve tried a handful of recipes over the past few months and finally came up with one that i really, really love. make it on a monday night and you’ll get about 6 servings out of it. the key? using a 1:4 ratio of broth to water. did you know there’s such thing as TOO much flavor?!

ingredients//

2 cups beans (i used white beans)
1lb ground sausage (optional)
2 large carrots
2 large leeks
1 onion
1 shallot
1/2 lemon
4 cloves garlic
thyme + rosemary
parmasean rind
1 cup bone broth or veggie broth
4-6 cups water
salt, pepper, red pepper flakes to taste
parm + toast, for serving

method//

soak your dry beans overnight !! slice carrots and links, and quarter your shallot. i like to cut my onion into 8 pieces - no need to dice. if using meat, start by adding olive oil to your dutch oven and cooking sausage until about 70% done. transfer to a plate. in the same dutch oven, add red pepper flakes, salt and pepper and stir. then, add onion and shallot and cook down for about 5 minutes. then, add garlic, leeks and carrots. cook down for another 5 minutes. add 1/2 lemon, flesh side down. then, add your beans back in + 1 cup of bone broth. fill the rest of the pot with water (enough to cover the beans fully). i like to do 1:4 of bone broth to water because there’s already SO much flavor in this, you don’t need a ton of broth.
add your meat back in (if using), plus the parm rind and thyme. mix and bring to a boil. then, reduce to a simmer and cover. let cook for 1.5-2 hours. you will know if your brothy beans are ready by testing 3 beans - they should be soft, but not so soft that they’re falling apart. remove the thyme/rosemary bundle from the soup and serve with toast and grated parm on top!

chicken, farro & broccolini bowls

i’m a simple girl. my two requirements for weeknight meals: easy and nourishing. this chicken, farro & broccolini bowl is the light, the truth, the way. it’s based off of a recipe i saw on the mob instagram account.

piscean seashore sour

alcohol-free astrology: we back baby! this year, i’ve decided that each month i’m creating a mocktail to celebrate the 12 zodiac sings. any pisces in the house? *raises hand shyly* — and of course, my favorite nick and nora glasses!