in the homestretch

of living at home

Two weeks ago was all about baking, and today I’m bringing you the rest! Don’t hate me for saving it, but I feel like summer is almost over. Once July 4 passes, it becomes harder and harder to enjoy the long sultry days. Summer 2023 has been a destination of sorts for me ever since I moved back home last June. Just one year of living here, and then I’m out! And somehow Summer 2023 is here, people! And she’s on her way out the door — as am I. 

Living at home has been a lifesaver to say the least, and it’s not lost on me how lucky I am to have great parents who welcomed me back in with open arms last year. But they want the best for me, and like all parents reaching the age of retirement, the best thing for me would be to move out. I couldn’t agree more! I’m just itching to get to the next destination: New England. But first we’ve got to recap the eats of Summer 2023. 

Going Out

Matt was home for a little in June, and we got drinks and dinner in University City. Our first stop was at Louie Louie for happy hour (something I’ll miss dearly when I move to Boston) — we split fries and I got a drink with whiskey in it since I’ve become somewhat of a whiskey lover (rye especially) now that I’m learning to bartend. Dinner was at Local 44; probably the best food I’ve had out all summer. We split buffalo wings, a banh mi, and a cheeseburger. They’re also home to a cool bottle shop, so they had cool wine and cocktails. 

I’m in a breakfast club that only has two members: me and Gabby. Despite being in the same friend group for years and growing up ten minutes from each other, Gabby and I met when I lived at home during the pandemic. I was living on Temple’s campus with friends of friends, and she was always at our friends’ apartment across the street. We spent many nights up on their roof dancing and playing flip cup before grubbing on a junk food feast down in their living room. Gabby and I always stayed in touch, but it wasn’t until I quit my job this past year that we started regularly hanging out. She’s a hairstylist and I’ve been working at a bar in Ambler, so our irregular working hours have allowed us to meet up in the mornings this summer. Because of said hours, we are usually the loudest and youngest people at the Blue Bell Turning Point. We know we’re loud because each week we get seated closer and closer to the back of the restaurant — and two weeks ago we finally made it to the table next to the bathroom! This past week we decided to switch things up and go to Brunch in Conshy mainly because I’ve been drooling over their fried chicken sandwich. I ended up getting the huevos rancheros instead because I can never pass up tortilla chips and cheese.

Matt and I met up in New Haven for a day of food and family. We ate pizza at BAR and got THE salad (how many times am I going to write about this salad before they start giving me free pizza) along with a Clams Casino pie. I was nice enough to let one piece of it sit in my car all day so that my dad could enjoy it for breakfast the next day. Then we drove out to Madison to gawk at some houses and stroll around the main drag. The weather was not conducive to spending money to access the beach, but we have more New England beaches in our near future (!!!). We went to Grandma’s house and then got ice cream with her and my Uncle Paul at the Glenwood — always a good time. Matt and I grabbed dinner at Claire’s Corner Copia, and then we hit the road in our separate directions. 

Next up is a fun one. A night with my besties Maura and Bridget. Before Maura left for opera camp, the three of us had a GNO in the city. We started at Harp & Crown down in their speakeasy. Amazing food for really good prices. We got a pesto & cheese pizza, lamb meatballs, and whipped ricotta all for under $50. Then it was to the dive bars — Bridget and I split a $2 smashburger (probably not the best, but it was tasty) and Maura got cheesesteak egg rolls (is that a thing anywhere else in the world?). We made a few TikToks in one bar on Sansom that was advertising “frozen espresso martinis” out front to lure girls like us in. Whether or not they were worth $14 is up for interpretation. The night ended on Bridget’s couch where we digested ice cream and the fact that we will once again all live in different states come August. So sad. But nothing a train ride can’t fix!

Staying In

Honestly I haven’t been cooking much, but that’s going to change soon! I used to hate the texture of shrimp, but I’ve made two recipes this summer that have made me see the light. First is a number from Molly Baz’s Cook this Book affectionately known as 20 Garlic Shrimp. Velvety beans and crispy shrimp sounds like it wouldn’t work but it absolutely does. Video linked here. Second on the shrimp soap box is Allison Roman and her tomato-lime shrimp from Nothing Fancy, which I checked out of my local library. They come together so quickly that it’s worth firing up the grill. Half my family enjoyed the over rice, and the other half wrapped them in flour tortillas. And now I’m a shrimp lover! It’s also so fun trying a new ingredient or cooking method. Like, look at me! New skill in the toolbox!

Samin Nosrat has a lovely Adas Polo recipe in Salt Fat Acid Heat that I made a few weeks ago. It’s an Iranian dish full of chicken, rice, lentils, saffron, and dates. And WOWEE! I love salty sweet dinners, and the combo of dates and saffron really takes the cake. It took longer than expected and I definitely did not have enough chicken or lentils, but we had leftover flavor-packed rice for days which made everyone happy. Similar recipe here. 

Plenty of pasta graced out plates in the early days of the summer. I neglected noodles in July because who wants to stand over the stove when it's reaching ninety outside? Favorite combos include:

• A riff on puttanesca = tomatoes + garlic + whole green olives + basil

• Sardines + tomatoes

• Lemon + EVOO + basil — bonus points if it’s over lemon ravioli

Mom, Dad, and I also went to Merrymead on the Fourth of July where we got not only ice cream but ravioli from Talluto’s. I whipped up a tomato and shallot sauce for it that was pretty yummy but would be even yummier with height-of-the-season tomatoes.