The San Francisco Giants’ 2012 World Series run comes to mind immediately. Between crisscrossing the country to cover their World Series run and squeezing in a quick flight to Austin to stand in a friend’s wedding, I was constantly on the move. By the time champagne was spraying all over the clubhouse in Texas, I’d spent far more time in hotel rooms than in my own Pacific Heights apartment, and I truly thrived on the chaos.

These days, the excitement for the work hasn't changed, but the idea of three consecutive weeks in a hotel gives my 46-year-old body some anxiety. I won’t dive into the full spectrum of perimenopause joys just yet (that’s a newsletter for another day), but let’s just say my home sleep setup has become an exact science out of sheer necessity.

For starters, we’re almost a year in with our Helix mattress, and it has completely spoiled me. (Code JAYMEES still gets you at least 20% off, by the way.) Pairing that with breathable bamboo bedding from Cozy Earth has been clutch for keeping night sweats at bay (code CE-JAYMEESIRE gets you 30% off through Labor Day). And if you’ve followed my recent pillow saga on Instagram, you know I finally found “the one”: an adjustable-fill, crescent-shaped number that actually supports my head and side-sleeper arm. (No codes for that one, but I did snag it when it was 40% off!)

All of this is to say: after one night on a distinctly unyielding hotel mattress, I had to call in reinforcements. Thankfully, working the U.S. Open in Queens only puts me a 90-minute drive from home rather than a cross-country flight away. Below are the things I’ve ordered to the hotel or put on Justin’s “list” for the next time he comes to visit.

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Comforts of Home (in my hotel room)

1. DreamyBlue pillow: Yes, that’s really the brand name. This is the crescent-shaped pillow I mentioned above. A lot of people recommended a similar one by Coop, but I went with this one because it was on sale at the time. I like that you can adjust the filling, and the crescent shape gives my arms somewhere to rest or hug.

2. Silk Cozy Earth pillow case: I briefly debated asking Justin to pack an entire set of CE sheets, but talked myself down from being that high-maintenance. Slipping this silk pillowcase over the hotel pillows was the perfect compromise: gentle on hair and skin, perfectly cool, and a tiny taste of home luxury.

3. Mattress topper: In an act of desperation, I ordered this pillowy mattress topper to the hotel. It’s not so magical that it can make a hard mattress completely comfortable, but it does give a soft landing spot for my hips. I know this sounds ridiculous and high-maintenance, but I deem it a necessity.

4. Robe: A good robe is essential for my morning routine. The hotel doesn’t provide them, so having Justin grab mine from home instantly made lounging and getting ready for work shifts feel far more grounded.

5. COFFEE: Justin runs an extensive cold brew operation in our household in the summer months, which not only saves us a ton of money, but is also a delicious start to the day I can’t imagine going without for three weeks. (Especially when good sleep is hard to come by.) Luckily my room does have a mini fridge, so my morning caffeine fix has not suffered.

Work travel might look and feel a bit different these days, but I’m so grateful that I continue to have these opportunities. I hope this didn’t come across as complaining… more of a survival guide if you will. Plus, it just makes the return home that much sweeter.

What about you? What’s your non-negotiable (and slightly high-maintenance) comfort from home you would need for three weeks on the road? Let me know in the comments!

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That said, I’ve found myself really trying to pack all of the summer activities in lately. This weekend, I head out to Queens for my third straight (and 4th overall) U.S. Open Tennis tournament. (And NYC’s unofficial farewell to summer I might add.) As my OG followers know, I was a sports anchor and reporter in my former life, and I “still dabble,” as I like to say. In fact, working at the U.S. Open has become one of my favorite gigs of the year!

Since people inevitably ask what exactly I do there, I thought I’d give you a little background and pass along some insider tips if you are headed out to Flushing over the next few weeks.

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What is the World Feed anyways?

At most large sporting events, there is something called the "World Feed." This essentially allows the event to provide international rights holders with the baseline content they need to broadcast the tournament in their respective countries. This includes feature packages that highlight the culture and atmosphere of the event, and that’s where I come in!

Similar to this year’s gig at the BNP Paribas Open, I am hired for both my sports background as well as my knowledge of the food landscape. Ever since my first time working at Flushing Meadows in 2019, I was blown away by the quality of the food and variety of options and it’s only continued to improve each year. How lucky am I that I get to celebrate that for three weeks and call it work?!

The only bummer about this gig is that these features pretty much air everywhere except North America, so I can’t tell you where to watch. But every once in a while, they do make their way to YouTube… like this interview I did with Alex Guarnaschelli in 2024.

What’s New on the Menu for 2026?

One thing I’ve noticed about my time working this event: there’s always something new! And this especially applies to the food. Here are a few things I’m pitching to my producers this year as we gear up for another delicious tournament.

Salt Hank’s

Making its official tournament debut, this viral West Village sandwich shop, founded by Henry “Salt Hank” Laporte, is bringing its celebrated sandwich program to the Food Village. They basically serve one thing: their prime rib French dip, loaded with provolone and horseradish aioli. His WV shop will be closed during the tournament, so the U.S. Open is quite literally the only place to get this sandwich for the next three weeks.

Chef Enrique Olvera (Cosme)

Taking over the former Mojito footprint, Chef Olvera is bringing his acclaimed restaurant, Cosme, to the grounds. Chef is known for his incredible fine-dining spaces in both Mexico City (Pujol) and New York.

The Blue Room

For the first time, US Open Premier guests can enjoy premium in-stadium hospitality. Located in the former Aces Restaurant space inside Arthur Ashe Stadium, The Blue Room is the new pinnacle of luxury. It features dedicated seated tables for a plated, multi-course dining experience and an all-inclusive bar. If you don’t want to miss out on the action, they also offer takeaway options so you can enjoy your food and drinks while watching the match.

KIMBOP

Restaurateur Simon Kim is returning for a third year with Coqodaq (and their viral gluten free chicken nuggets with caviar), but this year he is also debuting a brand new dedicated stall called KIMBOP, which will offer a variety of fresh gimbaps, along with a Jambon Beurre and something called “Steph’s Cookie.”

Other Notable Additions

Eyal Shani’s Miznon is debuting with its incredible Mediterranean street food. We are also getting a new hand roll and nigiri counter from Masaharu Morimoto up on the club level at Arthur Ashe, and José Andrés Group is bringing Oyamel's famous tacos and nachos to the Dobel Tequila Club.

My Returning Faves

While the new spots get a lot of the hype, I have a running list of heavy hitters I return to year after year:

• The Carnivore Cravings: The Black Angus steak sandwich at Pat LaFrieda is legendary for a reason, and is great for splitting with a friend. And if you want a classic New York bite, you can never go wrong with a massive pastrami sandwich from Carnegie Deli (which is about to reopen in NYC after a 10-year hiatus!)

• Italian Comfort: The chicken cutlet at Alex Guarnaschelli’s Fare is always fantastic and provides a nice break from the crowds. She also has a sungold tomato cavatappi that will satisfy my Italian food craving with the exit of Eataly. (Though San Matteo NYC also makes a great pizza!) If you are into Wafu-Japanese fusion, check out chef Robbie Felice’s offerings at PastaRAMEN (including his katsu chicken Caesar.)

• Best Bang for Your Buck: If you need a genuinely filling, substantial meal to keep you going through a five-setter, get a bowl from Korilla BBQ. (And definitely order a side of their Kimcheese fries!).

• The Lighter Side: When I need a reset and something healthy, I head straight to The Nourish Spot for their green smoothie.

• The Sweet Treats: I am praying Simon Kim’s Coqodaq brings back their incredible peaches and cream froyo, and I also love the adorable deuce donuts from The Migrant Kitchen.

Cocktails & The Iconic Honey Deuce

You simply cannot go to the U.S. Open without getting a Grey Goose Honey Deuce. It is the official, iconic cocktail of the tournament (vodka, lemonade, raspberry liqueur, and those perfectly round honeydew melon balls that look like tennis balls), and you get to keep the souvenir cup.

But if you want to switch it up, there are some great new additions this year: Moët & Chandon is debuting a brand new cocktail called the Moët Serve, and Dobel Tequila is introducing the Ace Paloma. (Pro tip: grab the Paloma at the Dobel Tequila Club, where they are pairing it with tacos and nachos from José Andrés’ Oyamel!). Also new this year for wine lovers is the Club du Bois Wine Lounge pouring Clos du Bois.

Jaymee’s Tips for Navigating the Open

• Hit Up Fan Week: If you want the best access-to-price ratio the tournament offers, go during Fan Week (August 23-29). Grounds admission is entirely free (you just need to register for a free Fan Access Pass on the US Open app). You get to watch the qualifiers fight for a spot in the main draw, and you can stand closer to the courts than you ever will during the main tournament. Plus, the food lines are usually way shorter.

• Time Your Meals Carefully: Speaking of which… Food Village turns into absolute chaos right when big matches let out, or during the gap between the day and night sessions (usually around 4:30 p.m. to 6:00 p.m.). If you can, try to eat at off-peak times. Your future self will thank you when you aren’t waiting in a massive line for a sandwich!

• Shop the Lululemon Pop-Up Early: Lululemon’s massive on-site pop-up is always a zoo, and their exclusive tournament-branded merch sells out incredibly fast. If you want a specific size or limited-edition capsule item, make this your very first stop when you arrive before the midday lines wrap around the building.

• Skip the Traffic: Do not drive to Flushing. Take the LIRR (Port Washington branch) or the 7 Train straight to the Mets-Willets Point station. It is by far the most painless way to get in and out of the grounds.

• Snag the Free AmEx Earpiece: If you have an American Express card, go to one of their kiosks on the grounds. They hand out free mini radio earpieces that broadcast live ESPN play-by-play commentary of the matches. It’s incredibly helpful for following along, especially if you are wandering the grounds or sitting far back in Ashe.

• Wander the Outer Courts: Everyone wants to be in Arthur Ashe, but the best pure tennis viewing is on the smaller outer courts (especially early in the tournament.) The action feels lightning fast when you are only a few rows away. Stadium 17 in particular is known for having an amazing, intimate atmosphere where you can really see the footwork of top-150 players.

• Sun Protection is Key (and Free!): Pack a good hat, and if you forget your sunscreen, keep an eye out for the bright orange La Roche-Posay kiosks… they are the official sunscreen partner and pass out free samples all over the grounds!

Are you heading to the Open this year, or watching from home? Drop your favorite tournament eats or predictions in the comments below… I’d love to know what’s on your must-try list!

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We’ve reached the point in the summer where home gardens, farmers markets, and CSA boxes are overflowing with summer squash. We are in peak zucchini season. But even after giving it away (or sneaking some onto a neighbor’s porch), I still have an abundance. So if you are also swimming in summer produce and wondering what to do with your zucchini harvest, this guide covers everything you need to know, from fun facts to nutritional benefits to easy meal ideas, plus a recipe for a late-summer garden stir-fry.

Zucchini 101

• It’s technically a fruit: Because zucchini contains seeds and develops from the flower of the plant, it’s classified as a type of berry called a pepo. (Also very cool to watch this process happen in the garden starting with the flowers.)

• The Italian Connection: While squashes originated over 7,000 years ago, the specific green variety we eat today was bred in Milan in the late 19th century. The name itself comes from “zucca,” which is the Italian word for squash.

• Bigger isn’t better: Even though they can grow to massive, record-breaking sizes, small to medium zucchinis (about 6 to 8 inches) pack the most flavor and have the best texture.

• Skin is in: The dark green skin contains the highest concentration of antioxidants and nutrients (like Vitamin A and C), so resist the urge to peel it. Zucchini is also made up of over 95% water, making it both hydrating and low in calories.

• Cardiac Crusaders: Zucchini is rich in soluble fiber, which you’ll remember from my recent cholesterol newsletter is great for sweeping “bad cholesterol” out of your system. It’s also loaded with potassium, which helps lower blood pressure and supports overall heart health.

Simple ways to use zucchini without a recipe

• Quick Stir-Fry: Toss sliced zucchini half-moons into a hot pan with whatever protein, aromatics, and sauce you have on hand for a fast weeknight dinner. (For my paid subscribers, check out my garden stir-fry guide at the bottom of this email!)

• Hot Grill Summer Planks: This should come as no surprise, but grilling them might be my favorite (and easiest) method. Slice them lengthwise, toss with a little olive oil, salt, and pepper, and throw them right on the grill for a charred, smoky side dish.

• Air-Fried Zucchini Fries: Cut the squash into sticks, give them a quick dredge in an egg wash, followed by a seasoned panko and Parmesan mix. Spray with avocado oil and toss them in the air fryer at 400 degrees for 10 to 12 minutes until crispy. (If you have time, salt them and let them drain on paper towels first.)

• Zucchini Ribbons: Use a vegetable peeler to shave them into thin strips. Toss with lemon juice, olive oil, mint, and some shaved pecorino for a no-cook salad.

• Breakfast Scramble: Dice it small and sauté in a little olive oil with salt and pepper. Fold the cooked squash into your scrambled eggs right before they finish and top with some grated Parmesan.

Zuke recipes from the archives

I’m starting to dream up a blog reboot over the winter, but for now, I’m continuing to link to some of the e is for eat archives because there is a lot of good stuff on there! (If I do say so myself.)

• Zucchini, Corn and Feta Fritters: I linked this last week for my corn newsletter, but it is worth linking again for zucchini. I must make this over the weekend!

• Zucchini Egg Muffins: These are great for meal-prep or bringing breakfast on the go. The cottage cheese makes them very similar to the Starbucks egg bites, plus extra protein.

• Zucchini Blossoms Stuffed with Ricotta: I laughed when I re-read this post because somehow when I lived in Connecticut, I apparently planted TWO zucchini plants and barely got any fruit. I could truly not imagine having more than one now with the size (and yield) of my current plant in Jamesport. (This is also one of the first recipes Justin photographed for me!)

• Zucchini Boats: This is an oldie but goodie. If you hollow out the zucchini, it makes a great vessel for stuffing grains and proteins inside. Or, you can cut them into little bites and stuff them that way.

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The easiest weeknight meal

Stir-fry isn’t just a recipe; it’s a technique. Once you understand the basic ratios, you can make a restaurant-quality meal out of whatever is starting to get a little soft in your crisper drawer. And the best part? Dinner is on the table in record time.

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It makes perfect sense. After a harsh winter, I was craving fresh crunchy things like radishes and greens. In June, I could not get enough strawberries. Last summer, I was completely obsessed with peaches. But this year? My current hyperfixation is sweet corn. (Remember the corn kid from a couple years back? That’s me this summer.)

We even grew some of our own corn this year, which makes me appreciate the local farm stands even more. I did not realize that corn is a true one-and-done crop. Unlike tomatoes or peppers that keep yielding all summer long, each corn stalk typically produces just one or two ears before it is completely finished. It makes every single ear you harvest feel like a prize!

A Quick History of Sweet Corn

Before we get to the recipes, we have to respect the roots of this incredible vegetable. Corn is actually a type of grass that is believed to have originated in Mexico thousands of years ago. However, the sweet corn we know and love does not actually grow in the wild. It is the result of a naturally occurring genetic mutation. Around 1750, the Haudenosaunee (Iroquois) people in upstate New York cultivated the first recorded sweet corn. They called it Papoon and later introduced it to European settlers. Today, the sandy loam soil and microclimate out here on Long Island make ideal conditions for growing some of the sweetest bi-color corn you will ever taste. (In my humble opinion.)

My Sweet Corn Ice Cream Experiment

As I was contemplating finally busting out my Kitchenaid ice cream maker attachment, I had an epiphany for a possible Hot Girl Summer recipe. I remembered a corn ice cream I had at Magic Fountain last summer, and I just so happened to have four ears of fresh corn from Latham farms sitting in the fridge, along with some local eggs. I did a custard base with 2 parts cream to one part milk and steeped some fresh basil to complement the sweetness of the corn. While the grilled corn kernels were a perfect addition, I got a little too carried away with how much I mixed in. (They also needed more char if this is going to classify for Hot Grill Summer.)

For the next round, my plan is to steep the bare cob directly in the milk to extract that pure corn flavor without the starchy texture. I also used Lactaid this time around (our go-to for cereal), and it definitely did not present as custard-y as I wanted. I will be switching back to regular whole milk next time.

Unless anyone is absolutely dying for my messy, work-in-progress notes right now, this recipe drop might have to wait until next summer while I run a couple more tests. (There’s only so much corn ice cream one can consume.)

North Fork Farm Stands for Corn

Corn ice cream aside, I have been scooping up ears everywhere I go. Here are my current go-to farm stands, but please sound off in the comments with the ones you swear by. Do you prefer Krupski’s? Sep’s? (I’ve been meaning to try both.) Let me know!

• Latham Farms: I recently used their corn for the above ice cream test, and it was almost impossibly juicy and sweet. We also had some on the grill, and it was my favorite so far this season.

• Womack’s Farm Stand: I’ll never forget walking up to the stand as the farmer was finishing off her snack: a raw ear of corn straight from the field. Best advertising.

• Schmitt’s Farm Stand: Love stopping by the Laurel location on my way home.

• Bayview / Soundview: You can buy it by the bushel!

• Golden Acres: For delicious and organic corn that Kelly goes through great lengths to protect without spraying.

Best Ways to Use the Harvest

To be honest, my favorite way to enjoy this corn is wrapped in foil with a little bit of Ronnybrook garlic butter and grilled under just tender. Sprinkle with flakey salt and devour. However, if you’re looking for something a little less basic, I dug into the e is for eat archives to pull together a roundup of my all-time favorite corn recipes.

• Zucchini, Corn and Feta Fritters: Fun fact: this Saturday is National “Sneak Some Zucchini Onto Your Neighbor’s Porch” Day. I am about to be inundated with zucchini from the garden, and these fritters are a great way to use it up while pairing with our favorite ingredient of the moment.

• Succotash: The ultimate late-summer side dish.

• Corn Panzanella Salad: Bread, tomatoes, and sweet corn. What more do you need? Might need to make this one today.

• Quesadillas with Cowboy Caviar: Cowboy Caviar is always a crowd pleaser, and if you have any leftover, it’s great in quesadillas!

Below the paywall, I am sharing the full recipe for another crave-able dip from last summer. It is my elote dip that practically vanishes the second it hits the table.

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I know we all say this every single year, but… summer is really flying by, isn’t it??

I can’t believe August starts on Saturday, which means I only have a few weeks before I leave for my U.S. Open gig. It’s always one of my favorite work assignments of the year, but I do sacrifice three weeks of prime North Fork summer, so I’ve been trying to pack in as much as I can before I pack up for Queens.

July filled our home with so many visitors, which truly makes my heart so happy. It also makes my belly pretty happy because we inevitably end up bringing friends around to some of our favorite spots. Between playing tour guide and filling in on NoFo Live lately, I’ve had a great excuse to do some culinary “research” around the North Fork. :)

So with that… I present to you: my July North Fork food round-up. This was pretty popular last month both here and on IG, so I’m going to try to keep up with it (though winter months it might be a bit shorter.)

I’ve been working on adding more exclusive content for my paid subscribers (shoutout to the two new folks who joined last month!) but championing local businesses will always be a priority. Because of that, these round-ups will stay free for everyone to shine a light on these small farms and restaurants, but for the price of a couple of heirloom tomatoes, you can support my work (and enable me to visit more places to share!)

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Barrow Food House (Aquebogue)

Justin and I drive past Barrow Food House all the time, but for some reason, I always assumed it was a formal, sit-down restaurant. When I caught up with Carissa of NoFo SoDough (who proudly sells her double-chocolate cupcakes there!), she was shocked to hear we’d never been. She also explained that the vibe is pretty much the exact opposite of what I’d imagined. Yes, you can dine in, but you place your order at the register, and everything is served on compostable plates. It’s basically a North Fork take on fast-casual, driven by high-quality ingredients and run by a husband-and-wife team. Honestly, I feel silly for not trying it sooner!

What we ordered: Carissa’s go-to is the Mortadella sandwich, which features a generous stack of thinly sliced mortadella, burrata, roasted tomatoes, pistachio pesto, and arugula on focaccia. It’s technically on the specials menu, but I completely agree with her that it deserves a permanent spot. It’s also massive, so you can easily split it or take the second half home. (Pro tip: I reheated my leftovers in the air fryer for about 5 minutes at 350°F and it was… chef’s kiss!)

Beyond that, we tried the tamarind and passion fruit duck wings piled over a cucumber raita, the roasted garlic Mac ‘n Cheese (with chopped bacon added, naturally), and the greens. The greens are dusted with nutritional yeast, which we discovered we aren’t huge fans of, but the greens themselves were delish! You can also order online for pick-up, making it a perfect option for a lazy summer night when you just don’t feel like cooking.

The North Fork Shack (Southold)

Sticking with the fast-casual theme, another place we tried for the first time this month was The North Fork Shack. Even though it was new-to-us, this adorable spot has been around for a decade. Owner Samy Sabil was one of the guests this month on NoFo Live, so of course I had to go check it out ahead of our convo. (Again, for important “research!” :))

What we ordered: We stopped in shortly before they closed and just ordered a couple of things to try, so we definitely need to go back when we can linger longer. I saw the Northforker post about their poke bowl, so I had to try it. It’s actually a full meal: rice, edamame, veggies, seaweed, and large chunks of locally caught tuna dressed with a spicy mayo. Justin ordered two types of tacos, and we enjoyed everything outside at their shaded picnic tables. They have plenty of lawn games available, making it an ideal spot to bring a group of friends on a nice day.

Minnow at the Galley Ho (New Suffolk)

Minnow at the Galley Ho is quickly becoming one of our favorite spots, and was also the subject of my latest “NoFo Faves” over on IG. Between the insanely fresh local seafood (often caught in their own pound nets) and the beautiful New Suffolk waterfront setting, it’s just a consistently lovely time. They serve lunch and dinner, plus breakfast on the weekends, so there are plenty of opportunities to stop by.

What we ordered: We happened to visit on a Sunday afternoon, which is when I discovered they offer a weekend grill special. You can choose from a whole lobster, whole fish, half chicken, or provoleta (an amazing Argentinian grilled cheese dish). All of them come with grilled potatoes and other sides, making it perfect for sharing. (Though the lobster did end up being a little messy, so I’d probably opt for one of the other choices next time we do it or sit at the picnic tables.) I also ordered a cucumber refresher from their mocktail menu, and I always appreciate finding fun, well-crafted non-alcoholic options for when I don’t feel like drinking.

1760 Homestead Farm (Riverhead)

For the second month in a row, I found myself at 1760 Homestead Farm for the monthly honey luncheon, this one featuring Paulie Avellino. Justin tagged along to capture some great photos (as he always does!), so I’m linking the post above if you want a peek at what these events are really like. (Spoiler alert: they are a blast!)

In fact, Larry has another fun one coming up on August 8th called Mediterranean Fire & Fork. This is more of an evening walk-around event featuring all sorts of grilled dishes. (You might even catch me manning one of the grills to keep the Hot Grill Summer energy going, so definitely come hang out!) It’s also BYOB, so make sure you swing by one of our local vineyards on the way.

Other local “Yums” this month:

Golden Hour in Greenport: The lovely folks at Saylor Beach House invited me in to check out their new waterfront space. Located in the old Crabby Jerry’s space, it’s a beautiful spot to grab a frozen Spritz while snacking on some baked feta during golden hour. (Keep an eye out for their National Oyster Day special on August 5th, featuring a dozen oysters and a glass of prosecco for $35!)

Garlic fries for the table: Before I started filling in regularly at NoFo Live, Sunita and I met for lunch at Love Lane Kitchen. She got the salmon sandwich, while I ordered the green eggs. But honestly, no matter what you get, may I strongly suggest an order of garlic fries for the table?

Lunch on Kenney‘s Beach: We generally find ourselves at Little Fish for dinner right before sunset. But recently, we visited at lunchtime and while I definitely missed the cornbread, I loved trying some daytime exclusives like their take on a tuna poke bowl.

When you don’t feel like cooking: We find ourselves at Braun Seafood market at least a couple of times a month, and their whitefish salad is always a non-negotiable. Pair it with some crackers, and you’ve got an incredibly easy app to bring to your next cookout!

Farm-fresh ice cream: After hearing Samy from The North Fork Shack sing the praises of Latham Farms, we decided to make the drive out to Orient. Not only do they have the sweetest corn and most gorgeous produce, but they also make ice cream using farm-grown ingredients. We opted for the Blackberry Basil, and I will definitely be back to try the other flavors.

Brown Butter Chocolate Chip Cookies: We tried some of these delightful creations from NoFo Baker at Sparkling Pointe, and later spotted the frozen cookie dough in the Fyr & Salt market at 8 Hands Farm. (Meaning you can bake them all at once, or just pop one in the oven whenever you need a sweet treat!)

Smoothie fix: If you’re craving something healthy in the morning or after a workout, I love the smoothies at The Giving Room or even Main Road Biscuit if you’re further west.

Tomato Szn is here!: I had my first BLT of the season using Cherokee Purple tomatoes from the garden, and I declared it the best BLT of my life. I’m excited for round 2 this weekend using some sourdough bread from NoFo SoDough that I actually traded garden veggies for, so stay tuned!

If you are finding these guides helpful (and have the means!), becoming a paid subscriber not only supports this small business (aka: me! :)), but it goes right back into the "dining out fund" so I can keep checking out and featuring more of these amazing local spots.

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A few key changes that I outlined in that newsletter included lowering my red meat intake, increasing omega-3 fatty acids, and eating oats whenever possible. In one of those “a co-worker of a friend of a friend” scenarios, I heard a story about someone’s score drastically dropping just by eating oatmeal almost every day. I remember thinking how achievable that sounded (not the every day part, but the simple breakfast swap) and decided to give it a go.

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And 15 months later… I’m here to tell you it worked!

A few months late, I finally had my annual exam and I received my results yesterday. I am proud to report that my LDL dropped from 179 down to 123! While this feels like a tremendous victory in bringing my “bad cholesterol” down, my triglycerides did increase a bit (from 96 to 141 mg/dL). While LDL is the cholesterol that can build up in your arteries, triglycerides are simply a type of fat in your blood that your body uses for energy.

However, this teeter-totter effect is quite normal when lowering your LDL so drastically, especially if you are increasing your carbohydrate intake in the process. Even if it’s a healthy complex carb like oats, if your body doesn’t need that energy immediately, it can store the excess as triglycerides. Even so, I am still well below the recommended maximum threshold of 150 mg/dL.

To put a bow on the whole thing, my overall Cholesterol-to-HDL ratio (which is the big-picture number doctors look at for heart health) dropped to 3.2, putting me officially in the "ideal" low-risk category. (Woo-hoo!)

The Science of the “LDL Sweeper”

Hands down, one of the biggest changes I made was adding oats to my diet. During the winter months, this generally meant a big batch of steel-cut oats cooked in my rice cooker and then reheated as necessary throughout the week with almond milk, maple syrup, cinnamon, and diced apples. (Recipe in that early post!)

So why is this such a magical combo for reducing cholesterol? Well, for starters, oats are full of soluble fiber, which dissolves in water to form a gel-like substance as it moves through your digestive tract. This gel acts like a sponge, binding to bile acids in your small intestine so they are excreted rather than getting reabsorbed, essentially “sweeping” them out of your system. Your liver is then forced to pull LDL out of your bloodstream to produce more bile, which steadily lowers your circulating LDL numbers.

That said, once the warmer temperatures started hitting, I stopped making hot oatmeal as much and fell off the wagon for a month or two. Until one day, Justin came home with some overnight oats from our local bagel shop, Black Sheep Bagels. I definitely went through an overnight oat phase when I lived by myself in Connecticut, but I really hadn’t made them in quite some time. Inspired by the ingredients in the Black Sheep version, I started experimenting with my own mixture. (Recipe included at the bottom of this newsletter!)

It’s fairly basic as far as overnight oat recipes go, with one key addition: chia seeds. As it turns out, chia seeds contain a specific type of soluble dietary fiber called “mucilage.” This is what creates that signature gel-like texture when you soak them in water or almond milk. Also, as I learned while researching facts for this newsletter, chia seeds are the richest plant source of alpha-linolenic acid, which is a vital omega-3 fatty acid!

So when people call chia seeds a “superfood,” that is not an exaggeration. While acting as a powerhouse source of soluble fiber for my LDL, the omega-3s will also help manage my triglycerides over time. In addition to the rolled oats, chia and almond/coconut milk, I also like to add seasonal fruit (right now I’m absolutely feral over the local peaches.)

I realize that for some people, you simply can’t fight heredity… BUT I’m here to report that you can move the needle with a few sustainable dietary changes. I’m dropping my go-to overnight oats recipe below for my paid subscribers (though I also fully support just playing around with your own ratios to get something you will look forward to eating!).

My Top 5 Dietary Tweaks

I also tend to get overwhelmed with too much advice, so I narrowed it down to the top 5 things I did to lower my cholesterol, with some additions that I will continue going forward.

1. OATS, OATS, OATS! (And chia seeds): Rice cooker steel-cut oats in the winter, overnight oats in the warmer months… both with chia seeds for extra fiber and omega-3s! If you do only one thing, do this.

2. Red meat reduction: I cut wayyyyy back on the red meat intake, eating it 1-2 times per week instead of the 3-4 we were doing at the time.

3. Seafood Swap: In place of the red meat, we’ve been trying to take advantage of the fresh seafood on the North Fork. We usually order seafood when we go out to eat, and if we make it at home, there are so many great fresh options at Braun Seafood.

4. Butter isn’t always better: At the time of my first test, I was very obsessed with Ronnybrook garlic butter and was using it for everythingggggg. (I mean, can you blame me?) I still use it for flavor here and there, but much more sparingly. I’ve mostly switched to olive or avocado oil; both provide heart-healthy monounsaturated fats that don’t spike your LDL.

5. Smart snacking: I try to have more fruit around to grab as snacks, along with a batch of tuna salad in the fridge (either homemade or from Braun, which they make with fresh cooked tuna). If I do go for a piece of cheese, I try to pair it with an apple, which is packed with pectin… another type of soluble fiber that acts as an LDL sweeper!

Other small habits I’ll be working on going forward: continuing to lower my alcohol intake (it’s already quite low these days despite my recent Hot Grill Summer post), keeping sugar in check (without giving up my Magic Fountain ice cream obsession), and potentially making the switch from Honey Nut Cheerios to regular Cheerios when I do grab for a cereal (boring, but better for your heart!)

As for that overnight oat recipe, you’ll find it below the paywall! Cheers!

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I also promised myself I would write it all down before my perimenopausal brain erased the small details for good. Fortunately, I’ve told this story a lot over the last two years because everyone understandably asks us the same thing:

“So, how did you decide on the North Fork?”

It’s a fair question, along with the inevitable follow ups.

No, we don’t have family out here. Yes, we live here year-round. No, we’re not crazy.

(Well, maybe a little crazy.)

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Let’s rewind to 2024. Justin and I were approaching a lease renewal at the Williamsburg apartment we had called home for almost seven years. As much as we adored that corner two-bedroom with a view of the Empire State Building, we had started to outgrow both the space and the city. The unit was rent-stabilized, but not rent-controlled, and as NYC continued to rebound from the pandemic, we lost all bargaining power, especially as the neighborhood surged in popularity. I just couldn’t stomach the proposed rent increase, no matter how much of a “deal” it was for the location.

That said, we had no plan for where to move next. We had been spending more time “out east,” thanks to friends who have a place in Bridgehampton and love hosting houseguests. But year-round rentals are hard to come by in the Hamptons, and they essentially cost the same as what we were paying in Brooklyn. At one point, we even contemplated buying a van and road-tripping across the country for a few months, visiting friends and family along the way.

Yet, the more people I told about our impending move with no destination in sight, the more I weirdly kept hearing the same suggestion:

Have you ever been to the North Fork? I think you’d really like it there.

All I knew about the North Fork at the time was that it was wine country and north of the Hamptons. (Which, as I’ve since learned, is actually a lot more than most New Yorkers know.) As fate would have it, the band Justin works with was booked to play a gig at Greenport Harbor Brewery that July. Not only is The Barnstorm the absolute best party band you can hire for a wedding, birthday, or corporate event, but they are also good friends of ours. It seemed like the perfect opportunity to finally check out this place everyone kept raving about.

I snagged an Airbnb in Mattituck, walking distance from Love Lane. From the time we arrived at the brewery until we saw our dream home for the first time on Monday, we experienced what can only be described as a magical 48 hours. After learning one of the band members was staying nearby in South Jamesport at a friend’s house that was currently on the market, we decided to check out the open house scheduled for the very next day.

Just for fun. Just to see what you could get out here.

I know what you’re thinking, but no, that is not the house we ended up buying. However, that listing did open my eyes to what a mortgage out here might look like. We decided to do a little more research over brunch at the Watershed just a few blocks away.

Knowing I had some money saved from my dad’s passing for a down payment, I started crunching numbers while Justin scrolled through other area listings. Was it possible that a mortgage out here could actually be less than what we were paying for our Williamsburg apartment?! As that realization settled in, Justin found a unicorn listing and insisted on seeing it before we returned to the city.

Unfortunately, we couldn’t view it until Monday, so we extended our stay. We toured a couple more properties, but mostly spent the day bopping all over the North Fork. We visited farm stands and wineries. We drove all the way out to Orient Point. We accidentally stumbled upon 67 Steps and dined on tuna tartare taquitos at Little Fish before catching the sunset at Kenney’s Beach. By the time we pulled up to our future home, we were already smitten with the area, but the house is what truly sealed the deal.

I’ll never forget that first trip down what would become our (long) driveway. As we ducked our heads to see under the canopy of trees leading to a little red garage and matching home, Justin and I looked at each other and asked, “Where are we?”

He essentially made a beeline straight for the back sliding door. We stepped onto the expansive composite deck overlooking a stunningly landscaped yard, complete with a little waterfall and pond, a gorgeous dogwood tree, and a flower meadow buzzing with hummingbirds. A row of towering evergreens lined the backyard, trees we would later discover were the sellers’ former Christmas trees from their first few years living there. The 1.5-acre property was a clear pollinator haven, hosting two beehives, a fenced vegetable garden, and mature trees scattered throughout, including several Japanese maples.

I don’t say all of this to brag, but rather to illustrate just how spectacular this property was to us. Aside from the dreamy yard, the house came with a generator, a new roof, updated appliances, a working fireplace and a hot tub. It almost felt too good to be true.

In fact, Carol, the realtor who answered our Trulia inquiry, told us not to even bother with the other viewing she had scheduled for us. She basically confirmed what we already knew: places like this don’t come around very often.

As we continued our North Fork adventures with stops at Cliff’s Elbow Room and Southold Fish Market, and grilled outside our Airbnb, the house was all we could think about. Perhaps it was the heavy concentration of agriculture in the area or the lush, park-like property, but I felt my dad everywhere. Just like our equally magical day at the U.S. Open, I couldn’t help but feel he somehow had a hand in guiding us to this place. (I joke now that he heard we were considering using my inheritance to buy a van and just had to step in.)

Before anyone could talk us out of it, we put in an offer two days later. It was accepted within 24 hours. I wish I could say the rest of the buying process was that smooth, but that will have to wait for Part 2 and another rainy day. (This is already turning into quite the “yarn,” as my friends like to call my long stories.)

I guess when people ask how we decided on the North Fork, the short answer is that it kind of felt like it decided on us. For now, let’s just say we hit the jackpot with the house, the previous owners (whom we are still in contact with), and the entire area. We went looking for a weekend escape, and ended up finding our forever home and community… one we fall a little more in love with every single day.

IYKY NoFo.

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One of my favorite things is when IG friends become “IRL” friends, and that’s exactly what happened with Paul Avellino (aka “Paulie” to those who know him.) I don’t recall exactly when or why I started following Avellino Farms, but it was likely through one of our other mutual like-minded food friends like Chantal of Drinking Long Island or Larry of 1760 Homestead.

Even though his little corner of the internet is approaching the one million follower milestone, Paulie is not what you would describe as an “influencer” in the traditional sense. And yet, influencing is exactly what he does every single day, teaching his hundreds of thousands of followers how to reclaim their own relationship with the soil.

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Panic-buying fruit trees

Homesteading and social media stardom were not exactly on Paulie’s vision board when he and his wife Christina bought the house from a landscaper in 2017. But when he realized the beautifully manicured lawn was heavily chemical-soaked, he knew he couldn’t raise kids, animals or food safely there. In 2018, with a baby on the way, they pulled away from chemicals and went completely organic.

“I built the chicken coop before I built the nursery, and my wife refers to that as me nesting,” Paulie laughs.

But like so many of these stories over the past six years… everything changed with the Pandemic. As a commercial electrician working in local supermarkets doing lighting replacement at the time, Paulie spent his shifts thirty feet above the aisles, watching panic set in over the course of several weeks. He saw firsthand how quickly the food system can fall apart and vowed to protect his family against that instability going forward.

As he watched thousands panic-buy toilet paper in 2020, Paulie collected perennial fruit trees and seeds instead. With his wife pregnant with their second child, the first seeds entered the ground during that infamous “two weeks to slow the spread.”

“I was just a scared dad trying to figure out how to feed his family,” he recalls. “If the shelves were going to go empty, I wanted to make sure my kids still had full bellies.”

And while that first COVID garden fed his family, it brought a harsh realization.

"I was falling back into old habits for the sake of production. I was growing food, but there was no difference between what I was doing and the industrial agricultural system I was trying to pull away from."

So in winter of 2021, he dove head first into researching indigenous and regenerative methods… not necessarily out of respect for the land, but out of necessity. He stopped fighting nature and started working with it.

His handle, @avellinofarms, might conjure up images of a giant plot of land with endless rows of produce growing. But a step into Paulie Avellino’s Manorville backyard is a great reminder that homesteading doesn’t need to be big or fancy or complicated. It just needs to feed your family.

The cultivated garden takes up just an eighth of an acre, or about 1700 square feet. Along with the chicken coop, that tiny footprint yields 75% of his family’s meals during the growing season, maximizing a budget of just $350. He starts everything from seed in his basement and uses salvaged construction windows as a simple, temporary greenhouse against the house.

“Nothing you see here was bought from a nursery,” Paulie explains. “If I have to spend $1,000 on plants every year to fill the garden, then it’s not economical.”

The gift that keeps on giving

A scroll through the Avellino Farms feed covers everything from gardening tips to humor to human rights. At the urging of his wife, he keeps a notebook with him in the yard to jot down content ideas and often posts as many as 4-6 times per day. His overarching message: treat the world with kindness and respect, regardless of whether it’s a weed or an insect or your fellow neighbor.

The result? A symbiotic ecosystem with valuable life lessons around every corner.

As we walk through his fenced garden space, it’s like a live feed of his Instagram posts, sharing lessons he’s learned through trial and error.

Instead of tossing weeds, he brews them with molasses and an air bubbler because he believes in giving back to the earth what it grew. He prioritizes function over aesthetics, companion planting in dense layers with beans feeding nitrogen to tomatoes and climbing peas casting shade over his midsummer lettuce. Cabbage bugs are left to feed the birds; ladybugs are welcomed to eat the aphids. He avoids chemical sprays entirely, opting to gently vacuum up pests if necessary. He recently acquired a bee hive as well to help with pollination.

He shares his knowledge and doesn’t park it behind a paywall, accepting the occasional brand deal, but only if it completely aligns with his values. His only real goal: inspire others to start their own gardens.

“The knowledge to grow your own food is a gift. I’m happy to give that gift to everybody.”

But even as his following nears a million, his most important students are his own children, and the education they are receiving in their own backyard is priceless.

“My kids come out every morning, they pull a bunch of cherries out and they think it’s normal... They go to people’s houses and they ask, ‘Why don’t you have a garden?’”

When one of their original six-year-old chickens died, they buried her under the tomatoes, teaching the kids about the circle of life and physical renewal. But perhaps his proudest moment was watching his daughter crack open an okra pod into her friend’s hand telling her, “now you can grow your own food!”

Kindred Spirits

While he is grateful for the worldwide digital connections he’s made, Paulie also cherishes the in-person conversations and found an immediate brotherhood with Larry Kaiser of 1760 Homestead Farm.

“Every once in a while you meet a kindred spirit. And that’s what Paulie Avellino is to me... We automatically hit it off and he’s sarcastic like me and he’s not afraid to be him,” Larry told me on a recent visit to pick up a restock of his black garlic Caesar dressing (my fave!)

That friendship will come together this weekend at Larry’s monthly honey luncheon, which features a homesteading chat from Paul. The event has been sold out for weeks, and as we wrapped up our visit, I was surprised to learn that Paulie was a tad nervous about it. This will mark his first ever public speaking appearance, but as he knows all too well from gardening, sometimes you can’t let fear keep you from planting the first seed.

“The garden teaches you very quickly that there’s no failures, there’s only lessons,” he tells me, which is good life advice as well.

As we said our goodbyes and walked toward the car, Paulie insists we take home a potted fig tree that he started with cuttings collected from the childhood home of Christina’s aunt. This little parting gift for our own backyard is the perfect exclamation mark on our afternoon. In a world where so many people guard their secrets or charge for their wisdom, Paulie is busy handing out living proof of what is possible.

“I come out here with a shovel in one hand and hope in the other. And I put it in the ground and then we walk away...”

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I came out of the gate hot, averaging two posts per week. As that pace inevitably slowed, I have been determined to keep up with the arbitrary rule I set for myself of publishing at least one post a week. Would my subscribers notice if I missed a week? Probably not. But I would. (And we are always our own harshest critics.)

That said, I have not been as successful keeping my goal of at least two #HotGrillSummer episodes per month over on IG. But that one takes a little more effort and coordination than simply sitting down and typing for an hour or two. Not only is there grocery shopping and recipe testing and writing and filming and editing involved, but an outdoor grilling series is highly weather dependent.

Rain in the forecast? Probably not going to grill. A heat wave rolling through ahead of the holiday weekend? Also probably not going to stand in front of hot flames just to film a video that no one was waiting on.

Not that parking myself in front of a pan of hot oil is much better, but that is exactly how I randomly ended up making fried chicken sandwiches for dinner last night.

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My original plan was to grill the chicken. I threw some boneless, skinless thighs into a quick marinade of pickle juice and milk because that was literally all I had in the fridge. But by the time I decided it was entirely too hot to cook outside, I realized my haphazard marinade had actually put me halfway to making fried chicken.

OK, nerdy food science time: I already knew that the pickle juice/milk combo would work as a makeshift buttermilk, very similar to the trick of adding lemon juice or vinegar to regular milk. But being the food science nerd I am, it prompted me to dig into it a little deeper.

It turns out this makeshift mixture is an also structural shortcut. Mixing acidic pickle juice with milk drops the pH level of the dairy, causing the proteins to slightly curdle and thicken. This gives you the thicker viscosity of traditional buttermilk, which is essential for helping the seasoned flour stick to the chicken. Beyond that, the dairy buffers the harshness of the vinegar to gently tenderize the meat without turning it mushy, while the salty pickle brine works its magic through osmosis to lock in moisture.

I also have to talk about achieving that super “craggy” coating with lots of crunch. The secret here is to mix a little of your “buttermilk” straight into the dry, seasoned flour mixture before you start breading. It creates a chunky, shaggy texture in the flour, and you want those wet clumps to stick to the chicken. (You have to really get in there and get messy with your hands.)

I posted a photo in my story of the finished chicken, and judging by the amount of responses it got, it seems like other people might be interested in making some this weekend as well. So thank you for gifting me the perfect theme for this week’s newsletter!

We served ours piled high on buns with some Grillo pickles, Kewpie mayo, hot sauce and fresh lettuce from the garden, as well as a potato salad on the side. Grab the recipe below and enjoy your holiday weekends!

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When Justin and I moved out to the North Fork in October of 2024, he kept calling it “year zero,” meaning that first year was really just about getting our bearings. And boy, was he right. For starters, we had just purchased a home and were heading into the slowest part of the year for both our business and the North Fork in general. We were broke and clueless.

But this year, heading into our second summer here (or year one, by Justin’s count), I feel like I finally have a decent handle on the area’s restaurants and farm stands. I’m not necessarily an expert yet, but maybe nearing “authority” status? “Enthusiast,” perhaps? I’m certainly someone who can make a solid recommendation while still eagerly hunting for recs myself, if that makes any sense.

All that to say, we enjoyed some phenomenal eats around the area this month. I’m sharing them here a few days early, just in case you’re on your way Out East as you read this!

As always, thank you for reading and supporting Off Script! A special shoutout to my six paid subscribers (yes, one of them is my mom, Wendy, LOL). I’m keeping this North Fork roundup free for everyone to enjoy, but just a friendly heads-up that I’ll be putting more of my content behind a paywall moving forward.

Old Mill Inn (Mattituck)

I’ve been meaning to check this place out ever since Cody Homan over at Braun Seafood recommended it. When I saw their perfect fish and chips come across my IG feed recently, I decided it was time. With Justin headed out of town for a few days and me wrapping up this season of the podcast, Thursday seemed like as good an excuse as any.

What we ordered: The fish and chips is the undeniable star here. At $35 for two pieces, it’s an investment, but you get a very healthy portion of fries. More importantly, it is executed flawlessly. The fish is fresh and flaky, the breading is crispy and well-seasoned, and as a bonus, it’s gluten-free! I was also a big fan of the tartar sauce. We paired it with the broiled oysters with garlic scapes and sausage (a special) and the rosemary focaccia. We will definitely be back!

Little Fish (Southold)

If it feels like Little Fish is constantly on my North Fork lists, it’s because it’s probably our most-frequented spot. Back when we fell in love with the area in July of 2024, Little Fish was the dinner spot that capped off a truly magical day traversing the North Fork. (We toured our future home the very next day!) It holds so much sentimental value for us, plus the food is incredible. We love bringing guests here, so when my Uncle Gary was in town recently, this was where we capped off our U.S. Open Day.

What we ordered: Justin and I cannot come here without getting two staples: the tuna tartare taquitos and the cornbread (which comes in the shape of little fish). Naturally, we got both and added a third taquito to the order for a small upcharge. We also shared the shishito peppers, mussels, fries, sea bass, and a round of margaritas.

Third Culture Club (Orient Beach State Park)

This place has been on my radar for a few weeks now. Last Sunday, Justin and I planned to check out the Mattituck Lions Club Strawberry Festival, but when we saw the line of cars and the packed parking lot at 11:45 a.m., we decided to just keep driving. That’s when I remembered Third Culture Club.

One caveat: Because it is located inside Orient Beach State Park, there is an $8 vehicle use fee on the weekends. (Not a big deal since we were about to pay $10 each at the strawberry festival.) My suggestion? Make a full beach day out of it, and let Third Culture Club serve up lunch whenever hunger strikes. They will soon be adding community events, so keep an eye on their IG!

What we ordered: The Banh Mi, Scallion Pancake ‘Dilla, and an ube milkshake made their way to our picnic table this time, but I was extremely tempted by the gochujang lobster roll. They also boast a fantastic spicy condiment selection and great options in the drink cooler.

Minnow at the Galley Ho (New Suffolk)

This was only our second time here, and I was delighted to discover they are open for lunch. We brought my uncle here after wine tasting at McCall Wines. Sitting outside is definitely the move, especially on a temperate afternoon or evening. The menu heavily features locally caught fish and is displayed on chalkboards.

What we ordered: I’m a sucker for “spicy tuna crispy rice” on pretty much any menu, and I love that here, the type of fish rotates based on what is fresh and local. On this particular day, it was fluke, so we went with that. We also ordered oysters, sardines with 1610 Sourdough bread and empanadas.

Other Local “Yums” This Month

• NoFo SoDough (Aquebogue / Local Delivery): I had the delight of interviewing baker Carissa Hope for a story, and she showered me with treats that I shared with friends. You can order from her directly or find her baked goods at Bread & Butter & Bottle or Barrow Food House.

• Strawberries: I couldn’t get enough of them this year. We kicked off the season at Golden Acres Organic Farm in Jamesport and had the field to ourselves before the crowds descended. We also had great luck at Schmitt’s Farm Stand on Main in Laurel, which charges just $5.25 per pound.

• 1760 Honey Luncheons (Riverhead): Thanks to my semi-viral reel about the 1760 Homestead Farm honey luncheons, Larry is just about sold out for the summer. But he’s cooking up some other great events, so make sure to check their Eventbrite page.

• Magic Fountain (Mattituck): We frequent this spot year-round, but there’s something about that first soft-serve swirl of the summer that hits differently after a winter and spring of hard ice cream.

• McCall Wines (Cutchogue): Unfortunately, we were a day early for burger night, so we settled for the cheese plate. But I am happy to report that they really don’t skimp on the cheese portions here. (I even took home the leftovers!)

• Main Road Biscuit Co. (Jamesport): We ended my uncle’s quick visit with a walk to Main Road Biscuit before he headed out to LGA. It was a great reminder that it’s always a filling meal with options for everyone, and the staff is super friendly.

June 18, 2019 didn’t initially start off as the worst day of my life; that distinction came later. In fact, most of it was quite lovely. It was the Tuesday after Father’s Day and included lunch in Tribeca at Locanda Verde with a dear friend who was in town for work, followed by a lazy afternoon with Justin back in Brooklyn.

And then my phone rang.

It was my mom. Her tone immediately told me this was not a friendly check-in. Wait, what? My dad and stepmom had been in an accident? On the river... Jet skis. My brain couldn’t process the words fast enough. I couldn’t catch my breath. But I just talked to him on Sunday. Even thinking about it now, my throat closes up and tears stream down my face.

It’s been seven years, but not a day goes by that I don’t think about them. I often ask my dad for help or guidance… usually when I’m out in the garden or just about to drift off to sleep. As I tell friends who experience the loss of a parent, the grief never really goes away; you just get better at managing the waves of pain.

Still, no matter how well you cope, this week is always tough. Not only do the visceral memories flood back on the anniversary of their accident, but my social media feed becomes inundated with Father’s Day tributes. It feels like a cruel, recurring calendar invite I can’t decline.

But I also know my dad and Jennea would want us out enjoying life. So, instead of letting the grief consume me, I try to celebrate their memory with a special meal or an activity that reminds me of them.

All this to say, when my Uncle Gary (Jennea’s brother) called to let me know he was flying in for the U.S. Open at Shinnecock Hills and wanted to hit the tournament on June 18th, I knew it was going to be a special day. I just didn’t realize how special.

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Sort of the inverse of that day seven years prior, it didn’t start out that way. A dense morning fog severely delayed the tournament, with only 14 players teeing off before play was suspended. I had arranged a boat across the Peconic Bay to avoid the infamous traffic, but 40 mph wind gusts forced our captain to regretfully cancel.

Shuttle bus it was.

By 10 a.m., the fog had lifted, the players were back on the course, and we were at the Calverton airfield. A large runway had been converted into a massive parking lot with a line of buses ready to ferry spectators to the course. Maybe it was the delayed start, or timing our arrival perfectly. Perhaps a massive blue and orange parade happening 80 miles away in Manhattan kept attendance light. Or, maybe, it was Dad & Jennea pulling some strings to make sure we had the best day.

And that we did.

We hit zero traffic on the ride over. The predicted rain never arrived. For lunch, we split a Pat LaFrieda sandwich stuffed with filet mignon (my dad’s favorite cut) and BBQ potato chips (a Dennis Sire go-to), washed down with Sun Cruiser vodka iced tea. (If you knew my dad, you know that iced tea spiked with sugar was pretty much the only thing he drank.) We took a million photos, went shopping in the merch tent and checked off every player we wanted to see without even really trying too hard.

My uncle, an avid golfer who can rattle off fun facts about pretty much everyone on tour, was like a kid on Christmas. We admired Rickie Fowler’s creamsicle golf shoes, watched “Cashmere Keith” Mitchell tee off from just a few yards away, hung out at the putting green, and scored two seats in the stands at hole 9 right before Rory McIlroy finished up his round.

But the best part of the day came as we were leaving the stands, fully satisfied by our magical day and ready to head home. The top of the bleachers opened up to a beautiful view of the 10th hole, where a trio of past U.S. Open champions were about to tee off. We paused for one last look. First went Wyndham Clark (the current leader), then Dustin Johnson, and finally: Gary Woodland, who won the tournament back in 2019.

The Gary standing to my immediate left perked up. “Oh my God,” my uncle said. “The last time I saw your dad, we watched Gary Woodland win the U.S. Open.”

I immediately got chills. “The last time I talked to my dad was also that day.”

We watched in stunned silence as Woodland teed off and walked down the fairway, snapped one last photo in front of the clubhouse, and made our way toward the exit confident it was Dad’s way of popping in to say hello.

On the shuttle ride back, we shared stories and memories. We pictured my dad peppering Uncle Gary with a million golf questions, leading with his signature, “Now, I’m not trying to be smart, but….” We laughed about how Jennea had been ready to take up golf herself that day in 2019 after riding around in the cart with the ladies and watching some YouTube videos. And we marveled at just how wonderful a day it had been.

Traffic was so light that we actually beat Justin back to Calverton. We ended the day at one of our favorite restaurants, toasting with margaritas: Dad & Jennea’s cocktail of choice on the rare occasions they drank. We capped off the evening with a picture-perfect sunset at Kenney Beach, and I silently looked to the sky and told my dad, thank you.

June 18, 2019, started beautifully before turning into the worst day of my life. Seven years later, the anniversary started with frustrating delays and cancellations, only to unfold into one of the most beautiful days in recent memory.

It was the perfect reminder that grief and joy aren’t mutually exclusive. They often sit side by side; sometimes on the same day, sometimes on the very same tee box.

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That was exactly the case this past Thursday evening. I had the pleasure of returning to Soho for my third year participating in Housing Works’ “Feast for the Books,” which felt exceptionally special this time around as we celebrated the bookstore’s 30th anniversary.

If you’ve ever strolled down the cobblestones of Crosby Street and ducked inside the Housing Works Bookstore, you already know it is pure magic. With its spiral staircases, towering mahogany balconies, and string lights draped throughout, it feels like a sanctuary tucked away from the downtown hustle. But its beauty is matched only by its mission.

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Founded in 1990 by four members of ACT UP in response to the AIDS crisis, Housing Works is built on a fierce commitment to fighting for inclusive care and social justice. The bookstore is entirely self-sustaining—every time you buy a secondhand novel, grab a coffee, or bid on a silent auction item, 100% of the profits go directly toward funding lifesaving services for New Yorkers experiencing homelessness and living with HIV/AIDS.

Beyond its incredible advocacy, the space has also cemented itself in NYC pop culture lore. You might recognize its iconic stacks as the backdrop for Taylor Swift’s All Too Well short film, or from its cameos in Girls and The Smurfs 2. It has hosted countless intimate concerts, literary events and weddings (as well ans Anne Hathaway’s engagement party!) It is a space where stories aren’t just sold… they are lived.

My dear friend Nick McCarvel relayed many of those beautiful stories on Thursday as the Board Chair. Nick and I actually first bonded over our shared Montana roots while working the US Open together back in 2019, and we have been close ever since. Seeing him up on that stage championing such a vital cause made being a part of this event resonate even more.

And speaking of stories, the dinner itself was a masterpiece woven together by chef Camille Becerra. To honor the anniversary, Camille designed a stunning multi-course menu inspired entirely by iconic literature set in and around New York City. The attention to detail was incredible; every single dish was a love letter to the city’s literary history.

During cocktail hour, we snacked on Warm Gruyère Gougères as a savory nod to Anthony Bourdain’s Kitchen Confidential, alongside Dirty Martini Deviled Eggs with Crispy Fried Capers that perfectly channeled the 80s after-hours vibe of Jay McInerney’s Bright Lights, Big City.

For the mains, Camille served a vibrant Spring Minestrone with Herb Gremolata, playfully inspired by Patti Smith’s infamous “lettuce soup” in Just Kids. That was followed by a spectacular Steak Au Poivre with Potato Pavé and Creamed Spinach, bringing Tom Wolfe’s The Bonfire of the Vanities to life with the ultimate taste of 1980s New York power dining. Even the bread service told a story, featuring She Wolf Bakery Rye with Relishes as a clever tribute to J.D. Salinger’s The Catcher in the Rye.

During our Q&A on stage, we chatted about her new project, Studio Becerra, and the sheer hustle behind her recently funded Kickstarter. But what I found most serendipitous was the timeline of her career. Camille started cooking in NYC around 1996, working her way up the ladder at the iconic, women-owned Angelica Kitchen.

She was a young cook navigating the city on a tight budget, spending her Sunday mornings listening to loud classical music at Dean & DeLuca and catching matinees at the Angelika Film Center… right as the Housing Works Bookstore was laying its own foundation in Soho. Sharing the stage to celebrate 30 years of this downtown institution, while reflecting on her own three decades of shaping New York’s culinary scene, was a true full-circle moment.

I also must give a huge, heartfelt thank you to Silver Sands Motel and Petite Pasta Joint for generously answering my requests for silent auction donations. Thanks to our 14 incredible experience packages, we raised over $50,000 for Housing Works on Thursday! (And huge shout out to Erica Pratico and the entire planning committee for putting together such a wonderful event.)

If you happen to be in the city this weekend, the 30th-anniversary festivities are continuing with a massive shopping extravaganza through Sunday. Otherwise, the next time you find yourself downtown, pop in for a coffee and browse the stacks… you never know what treasure you’ll find, and it’s for a truly wonderful cause.

As for me, I’m heading back out to the garden. Have a beautiful weekend, everyone!

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If you caught the latest episode of Hot Grill Summer, you know we are diving headfirst into one of my favorite value-driven proteins: the chicken thigh. In that video, I put together a Grilled Shawarma Board, packing boneless, skinless chicken thighs tightly onto metal skewers to mimic a juicy, spit-roasted texture. The board is a showstopper, but the real hero of the dish is the marinade.

A lot of you have requested dishes that are both packed with flavor and highly economical. Boneless, skinless chicken thighs check both boxes perfectly. They are also incredibly forgiving on the grates. Unlike chicken breasts, which can dry out in a flash, thighs have enough natural fat to stay tender even if you leave them on the heat a minute too long. (Plus, I secretly like those little charred bits.) They are also unmatched in versatility. You can serve them whole, on a bun, chop them up for tacos, or thread them onto kabobs.

The secret to maximizing that value is a solid marinade. You do not need a store-bought bottle to make something delicious, but it does help to understand the science. This handy little guide will help you go “off script” and make your own combos using some of this marinade architecture below. A truly great marinade relies on five key components working together:

• Fat: This is the foundation. Fat (like olive oil or a neutral oil) protects the chicken from drying out, helps it achieve a perfect sear without sticking to the grates, and carries fat-soluble flavor compounds from your spices deep into the meat.

• Acid: The tenderizer. Ingredients like citrus juice or vinegar break down the proteins and add brightness. However, you have to be careful with the ratio. Too much acid will turn the meat mushy. The golden rule for an oil-based marinade is 3 parts fat to 1 part acid. (Though you can totally bend this rule when you want a punchier flavor, like in the Shawarma recipe below).

• Salt: This acts as a brine. Salt draws moisture out to the surface and then allows that seasoned liquid to absorb deeply back into the meat.

• Sweetness: A touch of sugar (honey, brown sugar, agave) is the secret to perfect caramelization. It balances the sharp acid and mellows the salt, helping achieve those gorgeous, crispy charred edges.

• Aromatics and Spices: This is where you build the personality of the dish. This can be anything from dry spices and minced garlic to fresh herbs straight from the garden.

The Yogurt Marinade Exception

Yogurt-based marinades (like the Green Goddess below) work a bit differently. Yogurt does not just carry flavor; it works actively as an enzymatic tenderizer thanks to lactic acid and calcium. Because yogurt is already thick and creamy, you can skip the strict 3:1 oil ratio. Instead, use yogurt as the main vessel, mixing about 1 part acidity to every 3 or 4 parts yogurt, plus a smaller splash of oil for richness and browning.

Marinade Math

How much do you actually need? For most marinades, a good rule of thumb is 1/3 cup of marinade per 1 pound of chicken.

Here are three quick marinade recipes, each yielding a generous amount to perfectly coat about 1.5 to 2 pounds of boneless, skinless chicken thighs.

1. The Shawarma (The Current Favorite)

This is the warm, earthy base from my recent video board. It is highly aromatic, chars beautifully, and provides that classic street-food flavor profile.

• Fat: 2/3 cup olive oil

• Acid: Juice of 2 lemons

• Salt: 1 tablespoon kosher salt (plus 1/2 teaspoon black pepper)

• Sweetness: 1 tablespoon honey

• Flavor: 4 to 6 grated garlic cloves, 1 tablespoon cumin, 1 tablespoon smoked paprika, 1 teaspoon coriander, 1 teaspoon turmeric, and 1/2 teaspoon cinnamon.

2. The Green Goddess (Inspired by the archives)

We are calling back to a previous favorite for this one. If your garden is starting to produce plenty of basil and dill, this is the perfect way to put it to use. This creates an incredible, rich crust on the grill.

• Medium/Fat: 1 cup plain full-fat Greek yogurt

• Richness/Fat: 1/4 cup olive oil

• Acid: Juice and zest of 1 whole large lemon

• Salt: 1.5 teaspoons kosher salt (plus 1/2 teaspoon black pepper)

• Flavor: 2 cloves minced garlic, 1/2 cup fresh parsley, 1/4 cup fresh basil, 1/4 cup fresh dill, and 1 to 2 tablespoons fresh tarragon. Pulse the whole mixture in a blender for the brightest green result. (Note: The natural sugars in the yogurt handle the caramelization here, so no extra sweetener is needed).

3. The Citrus-Chipotle (For Taco Night)

This marinade provides a perfect balance of smoky heat, brightness, and subtle sweetness. This is an excellent choice for a grilled thigh taco.

• Fat: 1/2 cup neutral oil or olive oil

• Acid: 1.5 tablespoons lime juice and 1 tablespoon orange juice (roughly 2.5 tbsp total acid)

• Salt: 1.5 teaspoons kosher salt

• Sweetness: 1 tablespoon agave nectar or honey

• Flavor: 2 chipotle peppers in adobo sauce (finely minced) plus 1 tablespoon of the adobo sauce, 3 cloves minced garlic, and 1/2 cup chopped fresh cilantro.

If you are looking for more grilling inspiration throughout the summer, be sure to subscribe to the newsletter and follow me on IG for my “Hot Grill Summer” recipe videos.

Let me know what you are throwing on the grill this weekend in the comments!

Happy grilling, Jaymee

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I am having one of those moments as I write this week’s newsletter. It is a sunny 68 degrees, the electric awning is extended to shade the back deck, and birdsong echoes from every direction. A robin currently taking a bath in the pond and waterfall that anchors our yard. Little butterflies frolic in the sun—a sight that always reminds me of my dad.

I don’t mean for that to sound like a weird humble brag; I’m just incredibly grateful this is where we get to call home. And I am not even joking: two young deer just chased each other around the yard as I typed that sentence.

So yeah… “I can’t believe we get to live here” is a pretty common phrase around here.

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It wasn’t long ago that we were Brooklynites with a corner apartment in Williamsburg, within walking distance of pretty much anything we could possibly need. One day you’re taking an evening stroll to your favorite pizza spot, and the next, you’re waking up early to weed the garden and marvel at the cardinals building a nest in your backyard.

To say Justin and I have fully embraced our birdwatching and gardening era would be an understatement. As we head into our second summer on the North Fork, I want to share some of our go-to gardening gear, a few favorite local nurseries, and a moment of appreciation for the simplicity of grilled asparagus.

Essential Spring Gardening Gear

Permasteel Self-Watering Planter: For garden 2.0 this season, I wanted a few things right on the deck for easy access while cooking. This planter mostly holds my herb garden—rosemary, oregano, and my “fun basil” (purple, Thai, and bonsai). I also added my Thai chile for a quick hit of heat, plus strawberries, which are great for snacking and will produce fruit all summer. This planter is absolutely perfect for thirsty plants like herbs and strawberries because the self-watering feature provides consistent moisture while ensuring proper drainage so the roots never rot. (Justin just put it together a couple days ago, so I’ll report back later in the summer!)

Gardenheir Clogs: I have to highlight that Gardenheir is a fantastic New York-based company (up in Windham!). Their Italian-made clogs are 100% waterproof, lightweight, and incredibly comfy. They are so convenient for effortlessly slipping on and off at the door before heading out into the dirt.

Japanese Weeding Sickle (Nejiri Kama): The previous owner of our home left behind a stash of helpful tools, and this angled hand hoe has quickly become one of my absolute favorites. The sharp blade is perfect for easily slicing through shallow, low-to-the-ground weeds that aggressively take over the garden beds in what feels like hours.

Where to Get Plants on the North Fork

• Papa’s Organic Plants (540 Rocky Point Road, East Marion): I loved chatting with owner Walter Gaipa here recently for the North Fork Sun. I am so excited about the scotch bonnet peppers I picked up for jerk marinades, plus the nutter butter squash for the fall. We also grabbed mini cucumbers, Asian eggplant, corn, tomatoes, and shishitos, among many others. (They have over 400 organic varieties to choose from!)

• Sang Lee Farms (25180 County Rd 48, Peconic): You’ve probably heard of their amazing farm stand and CSA, but they also sell phenomenal starter plants in the spring! I scooped up some fairytale eggplant, purple basil, and mint to fill in a few things I forgot on our Papa’s visit.

• Herrick’s Lane Farm (81 Herricks Ln, Jamesport): Another great spot for organic starter plants. It is the only place I know that sells the honey drop tomato, which is a super-sweet, golden-orange cherry tomato (similar to sungold but prone to less cracking.) They also have the BEST compost, which is self-serve at the farm stand!

• Colorful Gardens (24005 Main Rd, Jamesport): This spot is entirely self-serve on an honor system, and I was blown away by the sheer volume of flowers hidden behind the main building. We grabbed some beautiful blooms for our hanging baskets, as well as a few ranunculus for our back garden area.

• Garden Worx (1071 Main Rd, Aquebogue): A fantastic seasonal greenhouse right on the Main Road. We love to stop in whenever they are open, but right now is definitely their prime time. We picked up some annual flowers and dahlias that I will actively try not to kill this year (unlike my first year in the house!)

Hot Grill Summer: Simple Grilled Asparagus

For those who followed me over from Instagram, you’re probably already familiar with my annual “Hot Grill Summer” series, featuring accessible recipes throughout the warmer months. Before the big move, we’d have to film these on the roof of our Brooklyn apartment or rent Airbnbs with grills upstate. Now, we literally just get to step outside!

I kicked off Season 4 with a Memorial Day Weekend “clam bake,” swapping out the traditional corn for some gorgeous, thick-cut asparagus (alongside plenty of Little Neck clams and shrimp). While charring up the extra veggies, I was reminded just how incredible asparagus gets over an open flame. So, when I spotted this stunning mix of green and purple spears at Sang Lee, I knew exactly where it was going. My friend Marisa and I agreed, it was some of the best asparagus we’ve ever had!

I don’t always go for thick-cut asparagus because it can sometimes be a bit woody, but these were not in the slightest. The thicker stalks held up perfectly to the high heat without falling through the grates, and keeping the preparation simple is really the best approach when you have super fresh local produce like this.

I love my asparagus tossed in olive oil and seasoned simply with salt, fresh cracked pepper, and a little granulated garlic (sometimes I’m too lazy to chop fresh garlic and I find it can easily burn on the grill.) The little asparagus tops on the other hand… they get perfectly charred and crispy over the open flame. Before serving, top it with a shower of lemon zest.

Quick Grilled Asparagus

Ingredients:

• 1 bunch thick-cut asparagus (like the green and purple mix from Sang Lee), woody ends trimmed/snapped

• 1–2 tbsp olive oil

• Kosher salt, to taste

• Fresh cracked black pepper, to taste

• A dash of granulated garlic

• Fresh lemon zest, for serving

Instructions:

1. Prep the Grill: Preheat your grill to medium-high heat.

2. Season: Toss the trimmed asparagus spears on a baking sheet with the olive oil, kosher salt, fresh cracked black pepper, and granulated garlic until evenly coated.

3. Grill: Place the spears directly on the grill grates, perpendicular to the bars so they don’t fall through.

4. Char: Grill for 5-7 minutes, rolling them occasionally, until the stalks are tender and the tips have a nice, crispy char.

5. Finish: Remove from the grill and immediately finish with a shower of fresh lemon zest.

What are some of your favorite ways to enjoy asparagus? Drop them in the comments below!

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Plus, our lifestyle has changed. Ever since moving out to the North Fork, we’ve realized that sedan life just doesn’t quite cut it anymore. Between hauling groceries, loading up on landscaping supplies, and someday getting another dog, we definitely needed to upgrade to an SUV or a crossover.

So, while we were out running that innocent errand for milk, we decided to spontaneously swing by the Toyota dealership in Riverhead. You know, just to look. Just to compare the Highlander, the RAV4, and whatever else was on the lot.

Famous last words.

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The Wishlist

Having borrowed a lot of hybrid and EV vehicles through GM’s creator program over the past few years, we were already incredibly comfortable with the idea of making the leap to an electrified drivetrain. And given the current state of gas prices, we were highly motivated to reduce our fuel costs.

We also wanted something reliable… something with easy, predictable maintenance that we could confidently drive for the next decade.

Naturally, wanting premium comfort but needing reliability, we initially started looking at Lexus crossovers. It only took a few minutes of browsing to realize that a Lexus was absolutely out of the budget. (It has been a minute since I had to look at car prices, and my goodness, they have definitely gone up in the last thirteen years.)

But as I was researching vehicles that checked all of the above boxes, one name kept popping up in my searches: The Toyota Venza.

The Secret History of the Venza

If you aren’t a car nerd, you probably haven’t thought about the Toyota Venza in years… if ever. Toyota officially discontinued it after the 2024 model year, but its demise wasn’t because it was a bad car. It just suffered from a fatal case of middle-child syndrome, a confusing name, and a fascinating bit of factory math.

• The DNA: Built on the exact same platform as the ultra-popular RAV4, the Venza was designed to be a sleek, commuter-friendly, luxury-leaning alternative. In Japan, it is actually sold as the Toyota Harrier, a car that shares massive amounts of its architecture with the Lexus NX.

• The Vibe: It was dubbed by reviewers as “a Lexus disguised as a Toyota.” It features acoustic glass for a whisper-quiet ride, incredibly premium soft-touch materials, and a hybrid powertrain that delivers a jaw-dropping 40 MPG.

• The Wagon Baggage: If you remember the original Toyota Venza from 2009 to 2015, you probably remember a bubbly, oversized station wagon. When Toyota brought the name back in 2021 for this new, modern crossover, the “Venza” name carried confusing baggage. Buyers heard the name and pictured an old wagon, entirely missing out on the sleek SUV sitting on the lot.

• The Mass Market Factor: The Venza simply didn’t fit into the traditional American utilitarian box. It sacrificed a little bit of cargo space for its sleek, sloping roofline, and it wasn’t rated for towing. The mass market mostly ignored it, opting to buy the boxier, more rugged-looking RAV4 instead.

• The Assembly Line Math: The Venza was built in the exact same Japanese factory as the RAV4. From a business perspective, discontinuing the slower-selling Venza allowed Toyota to free up precious assembly line space to just pump out more of their endlessly waitlisted, best-selling RAV4s.

But for people like us who don’t need to tow a boat, but do want premium comfort, top-tier fuel economy, and legendary Toyota reliability… the Venza isn’t a failure. It’s an absolute unicorn.

The Universe Takes the Wheel

As we know from our recent home purchase, I am not one to ignore signs from the universe.

Literally, the very first car we stumbled upon when we walked onto the lot was a Venza in the top-tier Limited trim. Better yet, it was Toyota Gold Certified. My old Audi had also been a Certified Pre-Owned vehicle, so I already knew the immense value and peace of mind that comes with a factory-backed warranty and a rigorous inspection.

If I had been custom-ordering a car, I probably wouldn’t have chosen a white one. But seeing Toyota’s “Wind Chill Pearl” finish in person completely changed my mind. It has this gorgeous, multidimensional depth to it that I absolutely love.

Of course, buying a car on a whim comes with logistical hurdles. Because I still bank with Wells Fargo, and there aren’t exactly branches on every corner out here, we had to drive out to Holbrook to get the official bank check.

But clearly, the universe wasn’t done delivering. Right there in the same shopping center, we discovered a massive, brand-new Whole Foods that just opened up in March. I legit felt like a kid in a candy store, not realizing how much I’d missed having one just a few blocks away when we lived in Williamsburg. (Hilariously, we had our milk sitting in the back seat the entire time. That said, now that we have a fuel-efficient car, I won’t hesitate to make a trip out there the next time we need our favorite honey or almond milk!)

The Handover

A massive shoutout is due to the wonderful staff at Riverhead Toyota, and specifically our sales rep, Ali Shah. Coming from someone who genuinely dreads the dealership experience, Ali and the team made the entire process incredibly smooth, transparent, and painless. (Mostly, he just left us to explore the cars on our own and only stepped in when we were ready to do more than just browse.)

I drove off the lot feeling like I had cracked a secret automotive code. We got our crossover. We got our 40 MPG hybrid. We got a beautifully quiet, tech-loaded interior that feels like a Lexus with the maintenance costs of a Toyota.

And yes, we remembered the milk.

But just when the weight of one more mishap feels like it might be too much, I’m reminded exactly why we moved out to the North Fork in the first place.

As Justin and I were driving home from running errands yesterday afternoon, the rain clouds parted, making way for a stunning spring day. After visiting Papa’s Organic Plants on Sunday for my latest North Fork Sun story (coming next week!) we’d been waiting for the perfect window to get our starter plants into the ground to officially kick off year two of our gardening journey. I’m not one to ignore a sign from the universe. We got home and headed straight into the backyard.

I definitely lost track of time, and there are certainly some emails I missed, but there is truly nothing like spending quality time outside with Justin, while figuring out this whole life thing together. Sometimes, you just need to breathe in the fresh air and go play in the dirt.

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That same grounded feeling carried over into this morning. I made my second appearance on NoFo Live, the weekly IG Live show started by Sunita Narma and Tracey Kessler. Last time, I was the interviewee, but today I got to fill in as a guest co-host to chat with the folks from the North Fork Community Theater about their production of Anything Goes, which debuted last night.

At the end of every episode, they run their guests through the “NoFo Live Five”—a rapid-fire wrap-up designed to capture a little local flavor. Today’s episode inspired me to finally put my own answers down in writing (and shamelessly plug some of my recent North Fork Sun articles along the way).

My answers to the NoFo Live Five:

1.) If you were taking us out to breakfast, lunch, or dinner on the North Fork—where are we going? On Food Network Obsessed, we always ask our guests to describe their perfect food day (breakfast, lunch, dinner, and dessert). So, rather than picking just one meal, I’m taking you on a full, dawn-to-dusk culinary tour of the North Fork.

• Breakfast: We are starting our morning at Black Sheep Bagels. Justin and I absolutely love grabbing their giant twists and unapologetically dipping them straight into a tub of scallion cream cheese. But if I’m craving something heartier, my current obsession is their BEC on an everything roll.

  

• Lunch: This is a toss-up, so we’re doing a bang-bang (one meal right after another). First stop: a comforting, briny bowl of clam chowder from Braun’s Kitchen as an appetizer. Then, we’re heading over to Love Lane Kitchen to split their Cuban panini (though you can’t go wrong with anything on the menu!!)

  

• Happy Hour: Let’s kick off the evening at the Silver Sands Boathouse. There’s nothing quite like knocking back their locally farmed oysters and whatever incredibly fresh crudo they have on special while sitting at the cozy bar. You could certainly stay for a full meal, but I’m indecisive, so we are doing another bang-bang.

• Dinner: Little Fish holds a special place in our heart because not only is the food delish, but we visited on our first ever trip to the North Fork (which led to us moving here.) Their cornbread is a non-negotiable, followed by the tuna tartare taquitos, and—if we still have room—a steaming bowl of mussels and fries.

  

• Dessert: A North Fork food day isn’t complete without Magic Fountain. Depending on the day, I’m either grabbing a cup of whatever seasonal flavor they’ve dreamed up, getting a giant swirl of soft serve, or picking up a package of their ice cream sandwiches to stash in the freezer. (Or perhaps all of the above!)

2.) Go-to farm stand? We love Bayview because it’s so close to home. They offer a massive selection of their own beautifully grown produce, but they also stock other great local products and essentials to round out your grocery haul. In the summer, the smell of their roasted corn is intoxicating, and their pick-your-own strawberry patch is high on my list for this June. I also love the market and butcher shop at 8 Hands Farm, and I really need to get back over to see Larry at 1760 Homestead for his black garlic Caesar dressing and beautiful seasonal produce.

3.) Sunrise or sunset—favorite place to watch? Sunset, without a doubt. If we’re already out and about, I love catching the colors over the water at Kenney Beach (usually right after a meal at Little Fish). Alternatively, taking our Magic Fountain haul over to Iron Pier to watch the sun dip below the horizon is a classic North Fork evening. But honestly? My absolute favorite place to watch the sunset is right from my own backyard in Jamesport. It’s quiet, it’s private, and it never gets old.

4.) Brewery, winery, cocktail, or mocktail—what and where? Winery, and make it bubbly. Sparkling Pointe is my go-to. There is something incredibly celebratory and elegant about sitting out there with a glass of their sparkling wine.

5.) Why do you love being part of the North Fork community? It all comes down to the people. It’s an incredibly welcoming, tight-knit community of creators, farmers, chefs, and locals who genuinely support one another.

Looking at that list, it all comes back to exactly what I felt out in the garden yesterday. Whether it’s putting new roots down in the soil, sharing a plate of local oysters, or just leaning on neighbors when the chaos of life gets a little too loud, this community is the ultimate grounding force.

So, if life happens to be “lifing” for you right now, too, I hope you find your own version of playing in the dirt this weekend.

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In my mind, “blobby” is somewhat self-explanatory, but let me break it down anyway. Blobby, as in… blob-like. As in, you feel bloated, you might be carrying an extra few pounds, you’re exhausted, cranky, and you have zero desire to cook—even if it’s something that usually brings you joy. If you’re also a woman and thinking to yourself, “Hmm, that sounds a lot like perimenopause,” you’d be correct. I suspect that’s a big player in my blobbiness. (Though men can feel blobby, too! Blobby does not discriminate.)

Anyway, no matter the reason for your blobby state, you still need to eat. Yes, even when nothing sounds good and you are desperately searching for easy meals when you don’t want to cook. Another important factor: you are probably dehydrated, so we need to mix in some water and vegetables. But have no fear, I’m not just going to tell you to eat a salad. Blobby moods can quickly devolve into “snacky” moods if you don’t get enough substance, which just feeds right back into the whole blobby cycle.

So, here are 3 low-effort dinner ideas for when you aren’t feeling like yourself but still need some filling nourishment.

10-minute Leftover Lettuce Cups

Hat tip to Justin for this one, which was a brilliant way to use up some leftover pork. I made baby back ribs the night before but didn’t really want to eat ribs again, and I definitely didn’t feel like cooking anything elaborate. Justin suggested lettuce cups. Lately, I’ve been trying to keep leafy greens on hand for salads, sandwiches, and tacos, and these butter lettuce leaves from our local farm stand provided the perfect vessel.

You can use whatever protein and veggies you have on hand. For these, I had some leftover onions from burger night and a rogue baby bok choy. I sliced the bok choy, sautéed it with the onions, mixed it with the pork, and glazed it all with a quick sauce made from a smattering of condiments in the fridge: tamari, oyster sauce, rice vinegar, sesame oil, and chili crisp. I used some to coat the filling and saved the rest to spoon over the cups and rice, finishing it off with a sprinkle of scallions.

Pro-tip: Keep some Dumpling Daughter pork buns or gyoza in the freezer to easily round this out into a complete meal. They have a bunch of great sauces as well, which are great to keep on hand if you don’t want to make one.

The Loaded Sweet Potato

It’s actually been a minute since I’ve made these, but as I was scrolling through my camera roll this morning, I saw this “ugly-delicious” snap and knew it needed a place in this post. This is a great fallback meal because if you remember to grab a couple of sweet potatoes on your next grocery run, they can easily last on the counter for a couple of weeks, which is perfect for those last-minute, “oh yeah… dinner” moments.

Japanese sweet potatoes (the ones with purple skin and yellow flesh) are my favorite because the centers get nice and custardy as they cook. You can go any number of directions with the toppings. My go-to is usually leftover chili, bolognese, or shredded chicken/pork. Add a handful of shredded cheese, a dollop of sour cream, and some fresh herbs or scallions, and you’ve got a seriously hearty meal. Plus, the prep is almost entirely hands-off while the taters cook.

Pro-tip: Potatoes do take a bit of time to roast. If you’re in a hurry, you can pop them in the microwave to par-cook before finishing them in the oven, OR you can throw them in your air fryer at 400 degrees for 35-45 minutes (depending on their size).

“Whatever’s in the Fridge” Bowl Night

As I mentioned in my “planned leftovers” post a couple of months ago, bowl night is a staple in our house. Often, the bowls take on a Mexican-inspired theme (think homemade Chipotle burrito bowls), though I also do stir-fry bowls quite frequently since those also come together incredibly fast.

Similar to the first two ideas, this is easily customizable based on whatever protein or veggies you need to clear out of the fridge, usually with a fresh batch of jasmine rice serving as the base. As I established in my very first Quick Bites newsletter, I’m a huge fan of my rice cooker. First and foremost, it makes nearly perfect rice every time, and my ADHD brain doesn’t have to worry about burning a pot on the stove. This week, the protein was ground chicken seasoned with taco spices and sautéed with chopped onions, black beans, lettuce, scallions, cilantro, and hot sauce. I thought about adding some pepper jack, but honestly, it didn’t even need it. (Leftovers can be used for sheet pan nachos the next night… though I don’t recommend those if you’re still feeling blobby.)

Pro-tip: Keep versatile staples like a can of black beans, shredded cheese, sour cream, and fresh scallions on hand at all times. They are the building blocks for a quick bowl night, but also come in handy for throwing together quesadillas, loading up baked potatoes, or making last-minute nachos when you really can’t be bothered.

We all have those days where the mere thought of turning on the stove feels like a marathon, so having a few of these back-pocket meals ready to go is a lifesaver.

Beyond just hydrating and eating well, I’ve found that getting outside for 30 to 45 minutes does wonders for shaking off the blobbiness. Whether it’s going for a walk or just getting my hands in the dirt to pull some weeds in the garden, a little fresh air and movement really helps reset the system. Give yourself some grace, get outside, drink some water, and just get something nourishing in a bowl (or a lettuce cup).

Now it’s your turn: What is your ultimate “blobby” meal? Do you have a go-to zero-effort dinner that brings you back to life? Drop it in the comments below!

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Off Script with Jaymee Sire

Quick Bites: The Art of the “Planned Leftover”

Last week, I officially kicked off Quick Bites, and the response has been incredible. A huge thank you to everyone who has followed along, and an extra special shout-out to those of you who pledged your support before I even flipped the on switch for payments…

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7 months ago · 4 likes · 1 comment · Jaymee Sire

If you follow me on Instagram, you may have noticed that I’ve been racking up the frequent flyer miles lately. I’m back from my second trip this month to Pullman, Washington, and getting ready to head back west to Colorado next week. Needless to say, I’m a bit behind on life (and Substack!), but I promise more consistency as my travel schedule slows down and I settle into our second summer on the North Fork.

Since we are creeping right up on grilling season, I wanted to dig into the “Hot Grill Summer” archives and reshare this recipe from a couple of years ago because it holds a really special place in my heart. This was actually the very dish Justin and I filmed during that fateful weekend trip when we visited the North Fork for the first time and stumbled upon our dream house. (A story that definitely deserves its own Substack post at some point!)

On my most recent trip to Washington, I was able to sneak over to Seattle for a day to hang with my siiiiister and her family before flying back home to New York. I offered to cook dinner since we’d be coming straight home from my nephew’s flag football game. (Kasen scored three TDs!) The kids did not touch the salad, but the adults could not stop eating it, so I was happy to see I wasn’t the only one obsessed with this salad.

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If you know me, you know how deep my obsession with pepperoni pizza runs. I actually had a dream about this pasta salad before I developed it, and I’m here to tell you that dreams really do come true. It is a perfect, cool complement to anything you throw on the grill, packing all the best components of a pepperoni pie—just swapping out the crust for pasta.

Instead of a heavy sauce, we’re using cherry tomatoes. I love them charred on the grill for that smoky, summer flavor, but if you aren’t firing up the grates just yet, you can absolutely just blister them in the oven or in a skillet on the stove. It features all the usual pizza parlor suspects: pepperoni, mozzarella, Parmesan, fresh basil, a little red onion for crunch, and some pickled peppers for that necessary hit of heat.

This recipe makes enough for a crowd, so feel free to cut it in half if necessary. Or, just keep it in the fridge and shovel it straight from the bowl for lunch all week. 😂 No judgment here!

Thanks to all of my paid subscribers, who receive access to ALL of my recipes shared here. It’s just $8 a month and it helps support the time I take to write and develop the recipes. That said, this particular one is also available in my IG archives if you don’t mind reading a caption for the recipe.

(Below the paywall: The full Pepperoni Pizza Pasta Salad recipe!)

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The famous dish kept coming up during my recent time at Indian Wells while chatting with the players about their favorite tournament meals. Nobu has a prime location in Tennis Paradise, overlooking Stadium 2, ensuring fans don’t have to miss any points while savoring these Japanese delicacies. While I never had the opportunity to dine there between radio hits, all that talk reminded me of one crucial fact: you actually don’t need a hard-to-get reservation to enjoy it.

The poorly kept secret is that this recipe is incredibly simple to make at home. It only requires five ingredients, a little bit of patience, and, believe it or not… your air fryer! Here is the science, the sourcing, and the dead-simple technique for recreating this world-class dish in your own kitchen.

You Aren’t Paying for Labor, You’re Paying for Time

The first time I experienced this dish was at a sushi restaurant in Sausalito with my friend Liz while I was still living in San Francisco back in 2013. I posted something about how delicious it was and wondered about the recipe and technique. A chef friend, Richie Nakano, responded, telling me just how ridiculously easy it was… you just need a few key ingredients and enough foresight to plan ahead.

For the dish to really develop those deep umami flavors, it needs to marinate for 48 to 72 hours. He explained that after three days, the miso almost starts to salt-cure the fish, resulting in those incredibly tender bites. Since Liz and I were both single at the time, I recreated the dish for Valentine’s Day. To this day, she says it’s her favorite Valentine’s Day meal of all time. (Please enjoy this poorly-lit 2013 iPhone photo… and I’ve got to say… it was pretty romantic.)

What Exactly is Black Cod?

Despite the name, “black cod” isn’t really cod at all. It’s a market name for sablefish, frequently referred to as the “butter of the sea.” The omega-3 fat content is twice that of king salmon, which is what makes it feel so luxurious.

The price reflects that as well. Although it’s a year-round, sustainably caught fish on the West Coast, there are still catch quotas and high demand, resulting in a higher price point. Meaning, it’s still a “splurge” ingredient, but making it at home will cost you a fraction of a bill at Nobu.

Generally, I will wait until I see it on sale on *Butcher Box (currently sold out unfortunately), and grab a 1.5 lb bag. Depending on the size of the filets, this usually yields 4-5 pieces per bag, which brings the cost down to under $10 per serving.

*If you use my affiliate links, I might make a small commission.

The Magic of the 3-Day Marinade

Because sablefish is so fatty, it physically takes longer for liquids to penetrate the flesh. That’s why 48-72 hours isn’t just a suggestion; it’s a requirement if you want to recreate that Nobu magic.

The technique is rooted in saikyo yaki, an ancient, humble Japanese method developed to preserve fish long before the invention of refrigeration. The koji in the miso acts as a tenderizer for the proteins, while the glutamates in the miso and fish combine to create that signature flavor profile.

For the marinade, you will need the following four staples. If kept refrigerated, you can have the miso, mirin and sake on hand for the next several times you make this dish, significantly reducing the cost over time. (Plus, you can also use the mirin & sake for homemade teriyaki sauce!)

When we lived in Brooklyn, there were a couple of Asian markets near us that carried all of it, but I recently relented and restocked on Amazon. (So, if anyone knows of some local North Fork shops that carry these, let me know!)

• White Miso: Because salt is essential to the fermentation process, miso is inherently salty. Make sure you look for Shiro (white) miso so it doesn’t overpower the fish.

• Mirin: Check the label! If corn syrup is one of the ingredients, keep looking. You want to hunt down Hon Mirin (true mirin), which gets its complex flavor from naturally fermented rice, rather than artificial syrups.

• Sake: The golden rule of cooking with wine applies here: use a sake you’d actually drink. An inexpensive bottle from the liquor store works perfectly. I’ve used cooking sake in the past and it turned out fine, but check the label—many are packed with added salt, so definitely aim for a low-sodium brand.

• Sugar: Just regular ol’ granulated sugar.

Here’s the golden ratio to commit to memory: 1/4 cup each of miso, mirin & sake mixed with 3 tablespoons of sugar.That’s it! I usually just make two pieces of sablefish, but this will cover up to four. You can marinate them in a shallow bowl or a large Ziploc bag in the fridge for 48-72 hours.

Why the Air Fryer is the Ultimate Cooking Vessel

One of the most craveable parts of this dish is that caramelized, sticky crust on the exterior of the buttery fish that flakes just by looking at it. In restaurants, this is achieved by blasting the fish under a blazing-hot salamander. While you can do this under a broiler at home, I actually prefer the air fryer!

At the end of the day, an air fryer is just a mini convection oven. It rapidly caramelizes the sugars from the marinade, while the high fat content of the sablefish keeps the center perfectly moist and tender.

I generally serve this over rice with a vegetable quickly sautéed with garlic and ginger, then dressed with some soy sauce and sesame oil. (This time it was fresh local spinach, but I also love it with baby bok choy!)

This is normally where the paywall would go, but since this is not my original recipe, I’m dropping it below for convenience! If you’re feeling generous, I would still love your support as a paid subscriber—thanks to those who already are!

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Air Fryer Miso Black Cod

(Adapted from Nobu: The Cookbook)

Prep time: 10 minutes | Marinate time: 2-3 days | Cook time: 10-12 minutes Servings: 2-4

Ingredients:

• 2 to 4 black cod (sablefish) filets, skin-on (about 6 oz each)

• 1/4 cup sake

• 1/4 cup mirin

• 1/4 cup white miso paste (shiro miso)

• 3 tbsp granulated sugar

Instructions:

1. Make the Marinade: In a medium bowl, whisk together the sake, mirin, white miso paste, and sugar. Keep whisking until the sugar is fully dissolved and the mixture is completely smooth. (Note: The traditional restaurant method involves boiling the sake and mirin first, but I’m lazy and don’t like to get extra pots dirty!)

2. Marinate the Fish: Pat the black cod filets completely dry with a paper towel. Place the fish in a glass container or a heavy-duty Ziploc bag. Pour the cooled marinade over the fish, ensuring every filet is evenly coated. Cover tightly and refrigerate for 2 to 3 days.

3. Prep for Cooking: When ready to cook, preheat your air fryer to 400°F (200°C). Remove the fish from the fridge and gently wipe off the excess marinade with your fingers. (Do not rinse it! Just remove any thick globs so the sugar doesn’t burn in the air fryer).

4. Air Fry: Lightly spray the air fryer basket with nonstick spray or line it with an air-fryer-safe parchment liner. Place the filets skin-side down. Air fry at 400°F for 10-12 minutes, depending on the thickness of the filets. The fish is done when the surface is deeply caramelized and the flesh flakes easily with a fork.

5. Serve: Serve immediately with rice and garlicky greens.

Admittedly, though, I haven’t done a great job of keeping up with what my fellow Murrow College alums have been doing since graduation. So, imagine my delight when a non-Coug (but now honorary Coug) Chris King, show runner for Beat Bobby Flay, connected me to Doneen Arquines.

The Coug Connection

Doneen was a few years behind me in school and just so happens to be the showrunner for Top Chef and the VP of Current at Magical Elves, the production company behind the Bravo culinary juggernaut, which is now in its 23rd season. Her story is a textbook example of the Coug network in action: a fellow alum made the connection that landed her a temporary production assistant job on Season 1. But it was that signature Cable 8 work ethic that propelled her all the way up the ranks to Executive Producer.

She is also part of the Murrow Professional Advisory Board, as well as a dedicated group of L.A.-based alumni trying to stay connected to the next generation of students coming out of Murrow College, specifically through Cable 8. While technically a student club separate from the college curriculum, Cable 8 gives students a chance to cut their teeth in television production before they even reach their upper-level classes. Long before I was doing the news in Glenn Johnson’s Comm 465 class, I was co-hosting a movie review show and practicing my highlight reads on Cougar Sports Tonight.

So when Doneen asked if I’d be attending this year’s Murrow Symposium (the 50th anniversary!), I realized it was the perfect opportunity to reengage with a place that provided me with so much. I booked my flight(s) a few days later.

The Solo Trek West

That said, getting to Pullman from the North Fork is no small feat. It starts with an 80-minute, 4:30 a.m. drive to the airport, two flights with a connection in MSP en route to Spokane, and finally, another slow, two-lane drive down into the Palouse. I am incredibly thankful for my family in Spokane, who graciously lent me a car and fed me home-cooked meals on either side of the trip. Between the travel costs and Justin having an overlapping gig shooting with The Barnstorm at The Masters last week, this was destined to be a solo adventure.

Because I get anxiety going to even a local event by myself, the prospect of a three-day collegiate reunion made me a little nervous. People often assume that because I work in television, I am incredibly extroverted and constantly crave social interaction. The truth is, I’m more of an extroverted introvert. Once I settle in, I really enjoy myself—it’s just getting over that initial hurdle of awkwardness that I am constantly working on. (And a full social battery recharge afterward is absolutely non-negotiable.)

A Sweet Return to Campus

After arriving in my borrowed truck and grabbing an old college staple—Taco Bell, whose CEO, Sean Tresvant, happens to be a Coug!—I checked into the Courtyard Marriott and got ready for the welcome dinner. It was a stunning spring day on campus, so I decided to walk to the CUB, making a highly strategic pit stop at Ferdinand’s Ice Cream Shoppe before they closed. My giant single scoop of Huckleberry Ripple (just $3, by the way) perfectly matched the spring blossoms exploding everywhere, and the sugar rush helped calm my nerves.

Unlike my ice cream, which I took down in record time, any reservations I had about flying solo melted away the second I walked into the CUB Senior Ballroom. Doneen was seated next to me at a table with my old professor and mentor, Glenn Johnson. Within minutes, I bumped into Nick Allard, who was a year behind me and now does the morning weather in Seattle at KIRO 7. Marvin Marcelo—the professor who once dropped everything to give my mom and me a personalized tour of the Communications school—even gave me a ride back to my hotel at the end of the night.

One by one, I reconnected with fellow Murrow and Cable 8 alums who have not only found success in this business but are actively kicking ass doing it. Marcus Blakely has a show coming out on Apple; Ian Kennedy has designed the motion graphics for virtually every major award show you’ve ever seen; Scott Hallock is the executive producer behind massive hits like Scare Tactics and Betty White’s Off Their Rockers. The list goes on and on. Some of these people I was meeting for the first time; others I hadn’t seen in two decades, but there was an immediate, lovely sense of camaraderie. It was a shared “we made it” pride among those of us who have weathered the industry—even if none of us will ever fully admit it because we are all wired to keep striving for the next thing.

Defining the Future

On Day 2 of the Symposium, I had the distinct honor of speaking on a panel with Doneen about the future of food media. I also sat in on other panels and capped off the day with Ana Cabrera’s keynote speech and a casual dinner with some of the students. Day 3 shifted focus entirely to Cable 8, with sessions tailored specifically to the students’ questions and anxieties. Looking out at them, I couldn’t help but feel excited about what their futures hold. There was one undeniable throughline across every panel I attended or spoke on: Cable 8 was the key that opened so many of our doors, and it continues to do so long after the cameras in Studios A and B are turned off.

A final gathering back at the Courtyard kicked off a parade of alumni taking turns on the mic, reminiscing about “back in my day”—a living time capsule proving just how far this little student club has come over the last 40 years. Because of an early morning flight out of Spokane to begin my all-day journey back to New York, I had to duck out early. But looking back at that room, filled with four decades of broadcasting history, left me with a renewed sense of inspiration.

How We Can Help the Next Generation

The current students are incredibly driven, but they need our help—specifically when it comes to updating their aging equipment.

If you want to support this amazing pipeline of talent, Wednesday, April 15 is “Cougs Give,” WSU’s big annual fundraising push. Here is how you can get involved:

• Donate Directly: Make sure you select the Cable 8 Productions Development Fund. Note: The only way funds go directly to the students is if you give specifically to Cable 8. Donations to general “Murrow” categories only do not trickle down to the club.

• Matching Funds: Double check to see if your employer participates in fund matching! (This was an option when I worked at ESPN for Disney.)

• Merch: You can also buy T-shirts and gear directly from the Cable 8 Store, where 100% of the profits go back to the students.

• Grants & Connections: If anyone has leads on corporate sponsorships, equipment donations, or broadcasting grants, please reach out. We are all ears!

Oh… and GO COUGS!

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