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Recipes for simple, comforting chicken soup and my

I’ve been thinking a lot lately about how we sho

I’ve been thinking a lot lately about how we show up for the people we care about. Something akin to ‘Take the trip, buy the shoes, eat the cake.’ But instead, it’s ’Take the trip, make the phone call, meet for a walk, drop off a meal.’

More thoughts on this, and how I think about putting together a care package—something that says I’m thinking about you, and I’m here” —in the newsletter this weekend. 🫶🏼

I’ve been doing a cold plunge in my bathtub almo

I’ve been doing a cold plunge in my bathtub almost every day for the past few months.

It might be an exaggeration to say that it’s been life changing. But it’s close. I’ve felt a subtle shift.

It has health benefits, but that’s not the only reason I do it. It has made me understand I can do hard things. That sitting in discomfort brings growth. I focus on my breath, calming any anxious and racing thoughts.

This is going to sound a little woo woo, but bear with me. I lay in the cold water and breathe, feeling myself being held in the warm hands of God, unconditionally loved. I focus on my breath, knowing I don’t have to be perfect to be loved.

Even if you don’t take a cold plunge (although I recommend trying it) you can still do this. Know that you don’t have to be perfect to be loved. Know that you are perfect, just the way you are.

Happy Halloween! 👻🎃

Happy Halloween! 👻🎃

I recently listened to @markbittman’s interview

I recently listened to @markbittman’s interview with @turshen about her new cookbook “What Goes With What” and finding freedom and joy in cooking. (Highly recommend listening to the episode and adding this cookbook to your collection.)

It’s how I’ve always cooked—using a recipe as more of a guide or suggestion and then changing it based on my own taste and what I have on hand. It’s why, in Room at the Table, I give lots of options for making a recipe your own.

Take this radicchio pasta for example. The other night, I wanted to use up a lot of vegetables languishing in the crisper. I had a radicchio and a leek, and I had boxed gluten-free pasta. So I substituted the leek for the onion in the recipe and left out the fennel. I didn’t have Taleggio cheese or Parmesan, so I covered the whole thing in @beecherscheese and baked it. It was delicious.

I hope Room at the Table had given you inspiration and ideas in how to use a recipe as a guide, but to make it your own. If you have, I’d love to hear your favorites! 🫶🏼

Photo by @matthewlandstudios.

If you’re feeling overwhelmed with all the nutri

If you’re feeling overwhelmed with all the nutrition and wellness trends bombarding is these days, this is for you. 🫶🏼

For daily updates, follow along on Instagram.