Three Things

A hearty veg breakfast tortilla, easy asparagus dinners, and a trick for having more meaningful conversations

Greetings eaters and readers! How’s everyone doing? Before we get to the writing portion of the program here, I have some video news for you, live and otherwise. To begin with, last week I participated in a Substack Live chat with Gentle Foods’ Christina Chaey, and we talked about the ways we use food to take care of ourselves, her cool analog kitchen timer that’s meant for kids, but is also great for cooks whose fingers are usually too sticky to mess around with iPhone timers, plus lots of recipe talk, of course. We had such a good time, and if you missed it, you can catch the whole thing here. Next, many of you joined me a few weeks ago for the class I taught at Milk Street’s Online Cooking School. I “taught” two DALS classics in the class — Avgolemeno which offered a lesson in tempering, and the Cabbage-Kale-Tofu Salad with Avocado, Peanuts and Citrusy Dressing from The Weekday Vegetarians, which I think of as the World’s Most Wholesome Dinner. I’m pleased to announce that the class is now availa…