Sunday Digest 093
Take your relaxation seriously today.
Welcome to The Sunday Digest — a free Sunday newsletter featuring long (and some short) reads, original columns, things I’ve saved over the last week, relaxing playlists, episodes releases, exclusive product drops, and more. Yes, you can reply to this email. I’d love to hear from you. Or, if podcasts are more your speed on Sundays, we’ve got that too.
Sunday Read: How to Eat Like You’re in Paris for the Olympics
by Dorie Greenspan for The New York Times
While this week’s Sunday Read may be light on the brain, it surely will end up being heavy on the stomach.
About six weeks ago, a French food truck opened across the street from my office. In my 20s, I spent most of my weekly lunch budget on sandwiches from two local shops in my hometown, one of which skewed very French. Simply put, I fell in love.
These days, I’ve had more ham, Swiss, and butter sandwiches on baguettes than I’m willing to admit. Luckily for me, my braided belt offers no indications of how those sandwiches have affected me. Unfortunately, though, this Olympics is sure to include a lot of couch time (and obviously some French spreads on the coffee table in front of me).
Here’s an excerpt:
For a medal-worthy Olympic-watch party, keep to Parisian tradition for the first round of nibbles — cherry tomatoes, olives, nuts, cold radishes in a bowl with soft butter and sea salt, deviled eggs, a nod to France’s beloved oeufs mayo. To my own, I’ll add gougères, my make-ahead house specialty. Then there should be plates of charcuterie and cheese with pickles and mustards and lots of bread and crackers. They serve as kind of the main course in a meal without real courses.
I’ll also clear a place for one of my favorite dishes: salmon rillettes, the fish version of the spread normally made by cooking pork, duck or goose in its own fat. My rillettes — so much lighter and so pretty — are a mixture of quickly cooked salmon (you can use frozen) and chopped smoked salmon. Mashed with a little mayonnaise and butter, sharpened with mustard, lemon and capers and finished with herbs — I like dill and, unusually, cilantro — they get made a day or two in advance and stowed in the fridge. The dish really only needs rounds of baguette or, to make it à la New Yorkaise, bagel chips, but I’ll also put out cucumbers and pickled beets, for color and crunch.
Read in full here.
The Sunday Haiku: Didn’t Need That Last Round
A perfect summer,
far too nice to be inside,
and yet here I am.
New Episode › Retail Therapy 083: Neckerchiefs & Crisp White Wine
Coverage of some recent men's fashion trends that deserve our attention (from bandanas to shorts to The Shirt of The Summer), breaking down the best Olympic Opening Ceremonies fits, a wine-driven status report on The Drink of The Summer, Henry Cavill being a slutty book reader, Auramaxxing, Joe Burrow's hair,And Just Like That faux filming notices, Gen-Z giving everything a label, wishlist items, and more.
Listen to Retail Therapy on Spotify, Apple Podcasts, YouTube (see above), and anywhere else podcasts are found. And a reminder to follow Retail Therapy on Substack!
Things I Saved This Week
“How can I support Sunday Scaries?”
Listen to our Retail Therapy.
Subscribe to our YouTube channel.
Subscribe to all Washed Media Podcasts.
Or, you can simply subscribe here:
https://www.thelongdrink.com/ Here to second Barrett’s seltzer flex. These taste less aspartame-y than claws and feature gin. Just an honest rec!!!