5 Ideas
Sheets, strawberries, herbs, etc.
Hello,
It’s July! You’ll receive at least two more newsletters before the month ends. Happy 4th!
xoxo
1. MAKE: Zucchini Chicken Meatballs
A couple of weeks ago, I went to an herb-themed potluck dinner in a beautiful backyard in Brooklyn. The evening was hosted by Hilliary Bianca Salamanca and Dana Cowin as a community-building celebration of herbs.
I led a DIY herb salt bar where guests created their own custom herb salts using the 20 different herbs (and edible flowers!) that I dehydrated. I also used some of my dried herbs in these zucchini chicken meatballs—my contribution to the dinner. My dear Ian Greer led guests in dying linen pouches with rosemary!
INGREDIENTS:
2 Lbs Ground Chicken
2 Cups Zucchini (grated and squeezed very dry)
1/2 Cup Panko Breadcrumbs (or gluten-free breadcrumbs)
1/4 Cup Mayonnaise
3 Cloves Garlic (minced)
3 TBSP Shallot (minced)
2 TBSP Fresh Parsley (finely chopped)
1 Tsp Kosher Salt
1/2 Tsp Black Pepper
1/2 Tsp Crushed Red Pepper Flakes (optional)
2 TBSP Olive Oil (for brushing or drizzling)
METHOD:
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Grate the zucchini using the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for tender meatballs that hold their shape.
In a large bowl, combine the ground chicken, grated zucchini, breadcrumbs, mayonnaise, garlic, shallot, parsley, salt, black pepper, and red pepper flakes (if using).
Mix gently until just combined. Avoid over-mixing, which can make the meatballs tough.
Using a cookie scoop or your hands, portion the mixture into golf ball-sized meatballs (about 2 tablespoons each) and place them on the prepared baking sheet.
Lightly brush or drizzle the meatballs with olive oil.
Bake for 18–22 minutes, or until the meatballs are lightly golden and reach an internal temperature of 165°F.
I served these with a chimichurri aioli (chimichurri + homemade mayo!).
You can also shape these into burgers and skip the breadcrumbs.
If you are scared of mayo, you can substitute 2 eggs instead!
Before baking the whole batch, I like to cook a small test patty in a skillet to check the seasoning.
2. WATCH: Hulk Hogan Docuseries
I watched this during overnight newborn shifts in Brooklyn. It's a four-part series that blends home videos, interviews, and archival wrestling footage into a surprisingly compelling look at one of the biggest (and most complicated) figures in professional wrestling. It’s so good! Watch here.
3. PLAY: Map Tap
My friend Scott introduced me to MapTap, a daily geography game that's become part of my routine. Each day you're given an empty globe and challenged to pinpoint five locations of increasing difficulty tied to historical events. You have to tap as close to the location as possible on a satellite globe with no borders, VERY fun!
Play here.
4. MAKE: Strawberry Top Syrup
It is strawberry season! Earlier this month I went strawberry picking at Jones Family Farm in Shelton, Connecticut, and came home with a giant box of berries. I made a strawberry-jalapeño syrup for spicy margaritas at a dinner party and strawberry chia jam for the farmers market. While cleaning the berries, I saved all of the tops with little bits of fruit still attached, knowing I could turn them into something delicious.
Here's a zero-waste summer idea. You simply combine strawberry tops with an equal weight of sugar (1:1), mix thoroughly, and let the mixture sit at room temperature for 12–24 hours. Strain, and voilà! You have a delicious syrup for iced tea, lemonade, matcha, cocktails, yogurt, or ice cream.
5. BUY: Perfect Percale Sheets
My go-to classic white, crisp cotton sheets are on sale—along with everything else on the website! Shop here. 30% off with code JULY4 (ends today!).
