Friday things no.3
Philly eats, reads + noods
Happy Friday, y’all! If you’re new here, welcome to the Friday edition of the newsletter where I share a few things that sparked joy in my life this week.
First things first, I am only nine subscribers away from my next milestone! It would mean the world to me if you shared my newsletter with your friends or followers. I made a commitment to myself to ask for help when I need it, so this is that portion of today’s issue. Blah blah blah. But I mean it. Okay, back to today’s things.
🍽️ Her Place Supper Club
I’m not sure when I’ll be back home in the near future, but if and when I find myself in the Philly area, paying a visit to Her Place on Sansom Street is a top priority of mine (so is getting a haircut before graduation). Chef Amanda Shulman is so cool, and unlike most cool food people doing things in Philly, she did not leave the City of Brotherly Love for New York (yet). And she was just nominated for a James Beard Award! (Read her Inquirer profile here.) Anyway, I’ve been thinking a lot about home and what life after college/New York is going to look like, and scrolling through @herplacesupperclub makes me so very excited to call Philly home again soon. Part of me wants to celebrate my graduation with a meal from here, but I feel like I should soak up one last parent-funded meal in New York. :) If you’re in Philly and can snag a table at Her Place, invite me?
📱 Substack app
I love a good app, so when Substack launched theirs this week I did a happy dance. All my favorite newsletters are in one user-friendly place; no more getting lost in my inbox! If you aren’t subscribed to a bunch of Substacks like I am, may I offer you a few recs?
Two newsletters written by my SubstackGo cohort: The Camont Journals by Kate Hill and Makans of a Chef by Jennifer Makan
🍜 Stir fry
On Sunday night I made a large batch of stir fry and ate it throughout the week. Perhaps I do like meal prep after all! I sautéed mushrooms, carrots, and frozen edamame in ginger and garlic, and then mixed some gingery peanut sauce. I didn’t write down the recipe for the sauce, but I wish I had because it was pretty good. Topped it off with some crushed peanuts, and voila!
Stay tuned for Monday’s newsletter, which is all about my favorite cookbooks. Enjoy your weekend and have something sweet. I’ll be digging into a pint of Ben & Jerry’s.