Hi! It’s been a while!

I’ve been in the throes of traveling for both work and fun, while also finishing up a little house reno (more on that to come). In the midst of all the chaos, I thought it would be fun to bring the newsletter back on a weekly basis.

So, to kick things off, this one is dedicated to a few of my absolute ride-or-dies when it comes to travel… the things I pack, use, and swear by every time I leave home.

After 8+ years of traveling for work, I’ve come to consider myself a pretty well-versed traveler. Every spring, after I’ve wintered away for four months without a wedding in sight, I inevitably forget something important in my carry-on or suitcase come April. Whether it’s as trivial as lip balm or as important as my AirPods, it’s truly always something.

Although I come across as scattered more often than not, I’m a list girl through and through. I’m Type A, but I’m Type B without my list! I cannot survive without a list. I will forget everything.

Anyway, onward to a few things I’d be (and have been) devastated to leave behind and are most definitely always on ~the list.~

1. My travel steamer

This is actually an upgraded version of mine that I purchased a few years ago. I’m not sure why it’s not mandatory to have a steamer at every hotel or Airbnb. I don’t want to deal with an iron (cue flashbacks to 7th grade, standing in my parents’ closet begging my mom to iron my khaki pants at 7:15 a.m. because I was about to be late for school).

This steamer is small, packable, and heats up quickly. You can use it like an iron (my preferred method is laying your clothes flat on the bed) or like a normal steamer.

2. My Cadence pods

These go down in history as something I’m not sure how I ever lived without. I really don’t like packing clunky bottles and worrying that my body lotion is somehow going to end up all over my silk dress. These are magnetic, ultra-packable, and actually don’t leak!

They’re magic, and I will tell anyone about them who will listen.

3. My silly little medicine organizer

I’m not even linking mine here because it’s trash and I need a new one, but this looks nice. For once in my life, I don’t forget to take my medicine on trips!

4. My Kindle!

I’ve always loved escaping into a book, but my ADHD rarely lets me. Honestly, I’d love to be the type of gal who ~loves the smell of books~ and ~can’t do a screen~, but sue me, I’m not!!

Something about the task of turning a page really turns me off. But honestly, the Kindle has changed my life. The best part is that the battery lasts forever, AND you can read it easily on the beach or anywhere in the bright sun.

I’m currently reading Tom Lake by Ann Patchett and more recently finished I Who Have Never Known Men by Jacqueline Harpman.

5. My new makeup bag

Apparently my mom bought this for my sister-in-law a while ago, and I’m pissed that I didn’t receive one.

I found out about these bags on my own, but I’m so glad I did! My makeup bag always ends up in shambles, but this bag lets everything sit perfectly upright. No glitter spilling onto your mascara tube or powder randomly crumbling into the bottom of your bag.

6. My beloved Rachel Comey trench

I’m going on six years with this trench coat, and while it was expensive, it truly has been my travel outfit ever since. A tee, cute stretchy black pants, and a trench over the top will forever be my preferred travel fit.

They don’t make mine anymore, but what about this (same material as mine) or this (chic!).

7. Unforgettables

And lastly, some things I will NEVER forget but that I recommend ten times over.

This Peak Design rolling bag changed my life for work (it’s technically for camera gear, but I also pack it as a carry-on without the giant camera gear cube inside), and a version of this Briggs & Riley one I’ve had for over 15 years!

These packing cubes make staying organized so much easier.

And lastly, this Dragon Diffusion purse perfectly fits over the handle of my carry-on (here it is on TRR in black!), while making every flight attendant nervous because it doesn’t close and may spill its entire contents at any given moment. It’s still the best purse I own (and not to brag, but I purchased for half the price last spring before they went bananas)!

Okay, I think that concludes travel faves!

Thanks for being here,

Molly

*This post contains affiliated links.

One thing about me is that once I get going on a project, I go all in! Currently parked on the couch with a cold, I wanted to share the ins and outs of my last big project: the garden (duh). I can’t shut up about it, and I know everyone in my life is probably tired of hearing me drone on about garden updates. “Look how green beans grow!!!” “Isn’t it wild how quickly cucumbers sprout?!” “Look at how giant this Swiss chard is!!!” (I hate Swiss chard.)

I’ve spent the last few years gardening small amounts of tomatoes, cucumbers, jalapeños, zinnias, dahlias, some herbs… nothing crazy. Before this year, I never researched much. I’d plant and cross my fingers, water the seedlings when I remembered, and never prune a single leaf. How far I’ve come in the last few months! Before I break everything down, here’s what surprised me the most…

Soil matters!

A high quality soil will take you far. I filled my two beds with this Bate’s Nursery soil. I add organic mushroom compost when planting new plants.

Take notes.

I have a horrible memory, and I know next year I’ll wonder if I persevered through the same issues I’m bound to have next year. I take notes on anything significant happening with my plants — pests, leaf problems, etc.

Do a little every day.

I hate to sound cheesy, but gardening has really driven home the idea that small habits pay off. I’ll go out for 10-30 minutes every morning and pull any weeds from the gravel, prune away leaves that look stressed or dead, and harvest some vegetables or cut some flowers. When I leave for a trip and don’t touch it for a week, I return to a shockingly wild garden (and sometimes a caterpillar invasion).

Consistent watering is key.

My drip irrigation system has changed everything. It waters twice a day for 5 minutes. It hits the roots (where the plant actually needs the water), and it helps avoid any rotting leaves since they’re staying mostly dry aside from rainfall. Plants seem to really appreciate a consistent schedule - who knew!

How I Built My Garden

If you’re curious about the step-by-step process, here we go! The process took about 3 weeks, but you could easily do this in a shorter timeframe.

1. Research

For planning out the garden, I started with research. I fixated on studying everything gardening for about 2 weeks straight before building it out. My primary resource was Gardenary’s blog posts and Reddit, of course.

2. Planning the Beds

Using Adobe Illustrator, I planned out every square inch of my beds, which turned out to be helpful but not totally necessary. My biggest takeaway was start with the largest plants in the center of the bed (cabbage, zinnias, tomatoes, peppers, etc), medium in the middle (beans, lettuce, etc), and small (radishes, okra, herbs, etc) on the outskirts. I learned that chives, nasturtium, marigolds, and more can act as pest deterrents to protect other plants. You don’t need to follow traditional plant spacing guidelines when planting in deep raised beds. Planting closer together is called intensive planting, and it works! You also need to plan based on your climate’s seasons. There’s a cool season and warm season, so plant accordingly.

3. Planning the Layout

I measured out the space I was hoping to use and planned everything out in Photoshop. You can simply use a piece of paper, but I do recommend planning to scale.

4. Building the Beds

I visited Walker Lumber Supply in Nashville and showed them a photo of my sketched mockup (below). Turns out my idea wasn’t awful! We followed my sketch almost exactly, with the addition of a couple middle 4x4 supports. I purchased twelve 1 in x 12in x 8ft boards (two of those cut in half), along with three 4in x 4in x 8ft posts (cut into twelve 2 ft pieces). I used a screw driver and 3 inch screws to assemble them.

These were shockingly easy to put together, but don’t look too closely because nothing about them is even or level. There are cheaper ways to build beds, but cedar wood lasts forever and I felt good about buying local vs. big box (*pats self on back while I buy almost everything else from Amazon and Home Depot*). I painted the inside of the beds with this sealant and lined it with weed cloth using a staple gun.

5. Prepping the Ground

I then rented a sod cutter (truly a tool from the Devil himself). I (my brother) cut out all of the sod, then I (Cam) threw it in my old garden bed (regretful decision honestly). I laid down metal edging using this edging tool to outline the gravel and flower beds, and then layered weed cloth and ram board before placing the beds on top of the layers. These metal landscape pins were the hero of this step.

6. Gravel and Soil

Woof, this was the hard part. I did the math to figure out how much gravel I needed to buy (one cubic yard scoop) and how much soil it would take to fill two 8x4x2 beds (6 cubic yard scoops). This article was super helpful for this step. I also used landscaping stones for the footpath and subtracted their square foot coverage from my gravel equation. I purchased this pea gravel from The Gravel Company, and this soil from Bate’s Nursery. Both spots will deliver it to your home!

7. Filling the Beds

We placed the beds onto the ram board layer, and then we wheelbarrowed the gravel from the driveway (where it was delivered) and poured it around the beds. We then used the gravel to level the beds, scooping larger amounts under the sides of the beds that were sloped. This worked surprisingly well.

We tossed sticks from the yard into the bottom of the beds to take up some space and supply a little drainage. Then once the soil was delivered, it was wheelbarrow round two. My dad and Cam loved this part (ha)! Halfway through filling the beds with soil, we placed this trellis in. After the beds were totally full, we soaked the soil with a hose to ensure we had enough soil after it compacted a bit. We added a couple more wheelbarrows of soil, and only ended up with a small amount of extra soil.

8. Placing the Landscaping Stones

A few friend volunteers helped me place the pavers. Some went off of vibes and others measured, and honestly both options work. They’ve moved around a bit since then, and I no longer notice any inconsistencies. I really love having them so that the pea gravel isn’t constantly getting stuck between my toes. I’m often out there barefoot and have no complaints so far.

9. Irrigation

I think I’ll do a separate newsletter on irrigation alone, but I used this system. It was shockingly easy to set up, and a timer keeps things easily and efficiently watered.

10. Finally… planting!

Planting was SO fun and satisfying. The growth within one month (pictured below) was truly extraordinary. My biggest tip is to plant the seedlings first, then seeds, so that you don’t forget where the seeds are. Also, you can scatter the seeds… don’t try to get too mathematical with it, or you’ll drive yourself mad( especially with tinier seeds such as arugula or carrots). You can thin out the seedlings later on.

Now that I’ve written a ten page essay, I think I’ll do a separate newsletter on the irrigation and planting process. Okay, off to stare at my cucumbers!

Thanks for being here,

Molly

I’d had one pavlova in my life before this week, and now I’ve had three. As someone who usually prefers anything dense, chocolatey, and rich, pavlovas have never made the cut when selecting a special little treat. I also really don’t see them on menus often!

My first attempt began on Tuesday with toppings: Claire Saffitz’s lemon curd and a raspberry & blueberry compote. Then, on Wednesday, I whipped up the pavlova using her recipe from Dessert Person. After taking it out of the oven, I noticed some “weeping” (a new vocab word for me… it references the sugar liquid that can seep out while in the oven), and it was MASSIVE. I chugged along, topping it with vanilla bean whipped cream, lemon curd, and the berry compote. It was one of the uglier desserts I’ve ever seen in my life. Taste-wise, the pavlova itself was too marshmallowy in the middle (personal pref) and too sugary. The berry-lemon combo seemed too sour, and overall, it was good. But not great.

Cut to Thursday. I couldn’t stop thinking about making another pavlova after my failure! Knowing that the toppings are endlessly customizable makes it such a fun dessert to bake. Around 3 pm, after some research, I began pavlova round two—this time using Nicola Lamb’s recipe and tips. The toppings were my own brainchild (though surely done before): matcha whipped cream, vanilla bean whipped cream, berry compote, strawberries, and pistachios. To be frank, it was divine. I am now obsessed with pavlovas and have a newfound appreciation for desserts that don’t include chocolate. Huge!

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I didn’t write down an exact recipe for the toppings as I was baking, but here’s a rough guesstimate of how things went down. I adjusted any errors I may have made in the video. And while these are the toppings I chose, my brain keeps thinking of more... there are endless options!

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Pavlova

The star of the show! I used Nicola Lamb’s recipe for a small pavlova. It serves 3–4 (in our case, 2!). Note that her oven temps are in Celsius, so I used 250°F for the first 10 min and 210°F for the last 50 min. And “cornflour” is just cornstarch in America.

Berry Compote

Is “compote” the right word for this? This is a riff on what Claire Saffitz tops her pavlovas with in Dessert Person. She uses strawberry and rhubarb instead. You can use frozen or fresh fruit, and any ratio would work.

• 400 grams of fruit (I did 100g frozen raspberries and 300g fresh blueberries)

• 1/3 cup sugar

• 1/2 cup water

• 2 tablespoons dry white wine (I used sake! It’s what we had, and it worked.)

• 1 tablespoon lemon juice

• 1 vanilla bean, scraped (use the seeds and pod when simmering)

Combine all ingredients and simmer on the stove for ~30 minutes. Remove the vanilla bean pod and discard. Let cool before using as a topping. Refrigerate until ready to top the pavlova.

Whipped Creams

• 1/2 cup heavy cream

• 1/4 cup powdered sugar

• 1 vanilla bean

• 2 teaspoons high-quality matcha powder (I love Lemon Laine’s, Rocky’s, and Ippodo)

• Pinch of salt

First, cut open the vanilla bean and scrape out the seeds. You’ll use half in the matcha whipped cream and the other half in the vanilla bean whipped cream. If you don’t have a stand mixer, you can use a hand mixer or whisk by hand (very cool of you!).

Vanilla Bean Whipped Cream

Combine 1/4 cup heavy cream, half of the vanilla bean seeds, 1 tablespoon powdered sugar, and a pinch of salt in a stand mixer with the whisk attachment. Whisk on medium-high until soft peaks form. Refrigerate until ready to top the pavlova.

Matcha Whipped Cream

Whisk 1/4 cup heavy cream and 2 teaspoons of sifted matcha powder in the stand mixer bowl (or whatever bowl you’re using). I use a matcha whisk to combine it best.

Add the remaining vanilla bean seeds, 3 tablespoons powdered sugar, and a pinch of salt. Using the whisk attachment, whisk on medium-high until medium to stiff peaks form. Refrigerate until ready to top the pavlova.

Strawberries

I mixed a bit of berry compote into the strawberries at the end and loved how it turned out. But here’s what I did for the fresh berry element.

• ~6 large strawberries, sliced

• 2 tablespoons sugar

• Squeeze of lemon juice

Mix together and refrigerate until ready.

Assembly

Once the pavlova has cooled, top in this order: matcha whipped cream, vanilla bean whipped cream, strawberries, berry compote (thinned with water if needed), and crushed pistachios! Zest a bit of lemon on top if ya wish. Eat the whole thing with a friend!!

Happy pavlova-ing.

Thanks for being here,
Molly

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Today's newsletter is short but important. I wish I had known sooner how easy it is to cook really good steak at home, so I need you to know! I'm talking better than most restaurants. Here’s how:

1. Choose a thick cut. I prefer at least 1.5 inches. Thin steaks overcook quickly before a good sear can develop. Choose a steak with plenty of marbling. If you’re unsure, ask your butcher for recommendations.
   

2. Season up to 24 hours in advance. Don’t be afraid of salt! Let it sit uncovered in the fridge so the surface dries out. Take the steak out of the fridge about 30 minutes before cooking (if you skip or forget this step, it’s fine).
   

3. Heat your cast iron pan to medium-high. Place the steak in the pan, ensuring full contact with the surface. If the steak has dried in the fridge, I usually skip oil, but a little won’t hurt. Cook for about six minutes before checking the sear. Adjust the heat if necessary—if the sear is weak, it's too low; if it's burning, it's too high.

   

4. Flip the steak after about eight minutes. Cook for another 6-8 minutes, then check the temperature. The exact time depends on the thickness and cut, so don’t stress over flipping it a few times. Check the temp as often as needed to feel confident.
   

5. Baste with butter in the last couple of minutes. I usually start when the steak is about 20 degrees below my target temp.
   

6. For medium-rare, cook to 125°F near the bone in the thickest part. Remove the steak from heat about 10 degrees below your desired temp (135°F is medium-rare, my preference). Let it rest for 10 minutes.
   

7. Slice against the grain and serve with flaky salt!!!
   

You can also do this on a grill if you prefer, or try reverse searing (a great method for cooking steaks for a larger group). The above method works best when cooking for four or fewer people (or if you own more than one cast iron pan—I don’t). Happy cooking!

Thanks for being here,

Molly

My friends have often encouraged me to share content from my life – whether it’s food, decor, clothing, etc. I joke that the only reason I have any intel on the matter is because my job allows me for a bit more time on the weekdays than most professions. My Mondays are often my Saturdays, and I’m left all alone to do nothing but entertain myself. A lot of the time, this entertainment comes from scouring the internet for my favorite white t-shirt (it’s this one, and this is a close second), trying out new recipes (this is an all-time favorite), planning a garden (planting kale and broccoli soon!), or just calling my mom to talk to her for two hours straight.

Recently, I had a realization: no one wakes up one day, starts posting content, and immediately finds success. There’s always that awkward phase: the gap between starting and actually becoming good at something. And that gap terrifies me. I hate being bad at things. I hate feeling like I’m asking for attention. And I really hate the idea that anyone would assume I’m trying to be a full-on influencer who’s about to sell you on Arma Colostrum or AG1 (if you haven’t seen them, now you will).

After a lot of encouragement, I shifted my mindset and asked myself, “What if one of my best friends decided to start doing something like this?” Answer: I’d like every post, comment endlessly, and encourage everyone I know to follow along. I’d be really thrilled that they’re doing something just for the sake of creating. So I posted my first video. I made a (last minute) chocolate layer cake for a friend’s birthday. It was scary, but I did it!

So, what will Honestly Needs Salt entail?

I truly have no idea. I’ve really enjoyed posting videos so far (Green Goddess Salad with Fried Croutons and Alison’s Shallot Pasta are the other two). I’m no recipe developer, but I do enjoy playing in the kitchen. I’m VERY much a home cook. I have a lot to learn, and I think it will be fun to document my discoveries in an approachable way (and hopefully encourage others to try something new in the kitchen). I also love sharing products I’m enjoying, hosting parties, scoring fun vintage items for our house, gardening, arranging flowers – the list goes on.

My biggest wish for this new venture is simply to feel free in what I’m creating. My wedding work is deeply important to me, but it often feels like a huge identifier. Having my creativity and profession so closely intertwined can be exhausting. So, here’s to creating for the sake of it. And if a little monetary gain or a brand deal comes my way someday… I wouldn’t say no (just saying!!).

All that to say, is there anything you’d like to see from me? I’d love to hear.

Thanks for being here (truly!),

Molly

I may make commission should you purchase from any of the above links.

Every time I read a gift guide, at least one thing screams out to me, and I decide that my life would be 100x better with that item in it. Even though gift guides are meant for other people, I inevitably find something that I must have. I hate that! So before I hop into this list of things I love, just know that none of these will change your life or complete you. That being said, I do stand by them being really nice gifts.

1. The only wooden spoon as far as I’m concerned, $36

This Le Creuset wooden scraping spoon is something I founda via Kenji, and I cannot recommend it enough. It’s the only wooden spoon I need. It can scrape the bottom of pans, while also getting into those round nooks. Bonus: it doesn’t scrape the coating off your pan! I’ve contemplated throwing out every other one I own.

2. A celeb ornament, $28

To me, ornaments are such a fun gift to receive. I especially love this Martha Stewart one. If you can find something personal, it’s a sweet way to show that you know someone well.

3. In-shower moisturizer, $34

I always forget to moisturize post-shower, so I’ve been really enjoying this Hanni splash salve. I use it in the shower right before I hop out, and so far it has kept my skin from getting that itchy winter dryness.

4. Spread wine club membership, $45+

My friends Alex & Chad own the most charming spot called Spread in Germantown. If you’re looking for a gift for a Nashville wine lover, their Wine Club is such a cool option. You can do 1, 3, or 6 months.

5. A boring but necessary evil, $48

This thermometer is by far my favorite and seemingly the most accurate I’ve used! I temp check all of my meat, since I’m not seasoned enough to trust myself with the simple touch check.

6. Parmesan’s best friend, $17

I think everyone should own a microplane! Grating parmesan, garlic, ginger, etc. is so easy (and fun?!). It’s a nice stocking stuffer idea, too.

7. Winter lips, $16

I’m not a lipstick person, but I really love this balm from Rel Beauty with its subtle hue. If you’re local to Nashville, my friend Laura sells it in her store Lemon Laine. I love the shades No Duh and For Sure.

8. My fave matcha, $39

Speaking of Lemon Laine, they also have the best matcha I’ve ever tried called Matcha Tasty! If you know anyone who loves matcha, I promise they’ll enjoy this.

9. A well-loved cookbook, $35

This Night + Market book is one of my favorite cookbooks. It dissects Thai cooking in an approachable way, while still keeping things authentic.

10. A cheap film camera, $44

eBay is a wonderful spot to buy used cameras, and a little point and shoot is a low-risk, high-reward gift in my opinion. I have a few cheap point and shoots, and I find them the perfect travel companion for quick weekend trips. Toss in a roll of 35mm film, and you’re all set! (Note: Make sure you read the reviews of the seller and read through the description before purchasing. Most sellers offer easy exchanges should the camera not work.)

Alright, those are all of my ideas for under $50. A bit niche, but I stand by them. Happy Holidays!!!

Xx

I may make commission off of some of the above links.

Fast forward 2 years: a craving hit me out of nowhere. I don’t know why I decided to cook pork chops for the first time for a dinner party a few weeks ago. Bold move, but I have forgiving friends. And the option to order an SOS pizza always exists. And there were only 4 of us. Calculated risks!

I then had to consider how I was going to cook them. I considered sous vide using Kenji’s recipe; I thought about marinating them in miso; I read that some people like to reverse sear them. The options go on. After procuring 2 gigantic chops from Bare Bones Butcher, I realized these were super high quality and well-marbled with a thick fat cap. I knew they wouldn’t work well with a sous vide (the method I had originally decided to run with), though a leaner cut likely would. I ended up turning to a chef whose recipes have never missed: Alison Roman. 

Her recipe is so simple that I didn’t think it would work. I didn’t even consider it as an option in my first round of research. How would salt, pepper, and a cast iron lend such perfect results? And then I realized that’s exactly what I do with ribeyes. 

The method is so simple that it feels silly. You have to try it. (I didn’t make the cabbage, but that sauce is delicious.)

A few tips when going this route: 

1. Find a high quality, bone-in pork chop. Use your butcher.

2. Fat is good!

3. Anywhere from 1-2 inches thick is ideal.

4. Season in advance (I did ~8 hours before).

5. A cast iron pan is best.

6. Pat dry before searing for a good crust.

7. Cook to a 135 internal temp, registered near the bone in the thickest part of the meat. This will rise to 145 as the meat rests. 

All this to say, the result was nothing short of transcendent, and I wish I was joking. One of my friends said it was one of the best meals she’s had this year (I’m allowed to brag because it wasn’t my recipe).

Okay, did I convince you yet? If I haven’t, here’s a message from a friend who decided to follow my lead. 

I considered including some dinner party tidbits in this newsletter, but that’s going to have to wait given how I just typed 500 words about pork chops (last time you’ll have to read that word, promise). As always, I would love to hear your thoughts in the comments! 

Until next time (probably months from now),

Molly 

One thing about me is that I start a lot of things and don’t often stick with them. It’s not my favorite trait. But this newsletter isn’t going to fall victim to my anxiety-ridden brain that likes to leave new hobbies in the dust! Not in 2024, baby! 

Another symptom of this brain of mine is that coming up with a topic for a newsletter — a single, streamlined topic — is nearly impossible. I considered writing about all of the dishes I’ve made in the last few months, my new resolution around purchasing clothing, and my recent trip to Paris. Instead of choosing, I’m going to enlighten you on a little bit of everything in the form of a “new to me” newsletter. 

Annual Cinnamon Rolls

First up — milk bread cinnamon rolls! Christmas Eve means another cinnamon roll recipe search. I’m no creature of habit, and this also seeps into my forever attempt to find the “best” recipe every December. This led me to try a new technique called tangzhong. Bon Appetit describes it as “the Chinese method of precooking a small portion of a recipe’s starch and liquid (usually flour and milk) to create a thick paste that then gets integrated with the rest of the dough ingredients.” Not only was it cool to try something different, but I also didn’t have to knead any dough. Huge fan of letting the stand mixer run for 20 minutes without lifting a finger. 

The only problem here is that the recipe perfectly delivered. They were, indeed, extremely light and fluffy. Unfortunately, my ideal cinnamon roll is dense, chewy, and immediately hurts my stomach. My mom also fumbled the ball a bit by tossing in some lemon zest to the icing at the end. She pretty much never has bad ideas, but this little trick of hers let me down. In her defense, the recipe author suggested it. But I don’t want a lemony cinnamon roll! Do not recommend it. (Love you, mom!)

If your favorite cinny roll is light, fluffy, and not too sweet, this recipe is for you! It really was gorgeous dough (wow I’ll never say that again, but it was!) and a fun recipe to make. Cam ate five of them if that tells you anything. And at the end of the day, I’ll never say no to a cinnamon roll, no matter the kind. 

A Resolution?!

New-to-me number two… an attempt to go two months without buying clothes at the start of 2024 — a resolution, if you will. I’ve been seeing a lot of social media style gals decide to take some time away from purchasing to “get to know their closet.” This sounds awful to me, which is exactly why I need to do it. If it sounds easy for you to do this, you and I are not the same type of person, and I applaud you.

If you enjoy the idea of getting to know your personal style as well, I highly recommend following Allison Bernstein. Her book and her methods (the 3-word method and her closet editing protocol, primarily) have changed my outlook on style. Stay tuned for possible updates on this.

My First Trip to Paris

And the last topic for today: Paris!

My friend Caroline texted me one day asking if I’d want to join her on a birthday trip to Paris after she found a good deal on an Airbnb. Neither of us had ever been, and we’re eerily similar in what we love to do while traveling. I knew we’d make a good duo, so I didn’t hesitate to decide to go. In late November, I flew to New York (where she lives), and we hopped on a Norse flight from there. Flying on a budget airline made us a little nervous, but I really have zero complaints about the experience. I’ll gladly elaborate on that should anyone be curious.

I didn’t have many expectations for Paris. I didn’t know if I’d fall into the “hate it, it’s dirty and people are rude” crowd, or if I’d fall into the “it’s the best city in the world” crowd. I’m here to tell you that it’s the latter! I can’t fathom why anyone wouldn’t enjoy time spent there. Typically on day 8 of travel, I’m about ready to leave; I felt differently this time.

Some highlights were eating the best cheese we’ve ever had, taking an adorable cooking class, soaking up the magic of Versailles, being treated like silly Americans while inhaling steak at Bistro Paul Bert (sans reservation!), and exploring the magical Paris flea. On top of that, my favorite meal was Bouche, and I now dream of the hot chocolate we had at Carette. Every moment felt draped in whimsy, my stomach never hurt (huge for me), and my breathing felt deeper. Maybe it was because I didn’t bring my laptop for the first trip in years, but maybe (more likely), it’s because Paris is just that good. Do you have any hot takes on Paris? I’d love to hear in the comments.

Some Paris snaps…

Thanks for reading my second newsletter. It means a lot that you’d make it this far (hi again, mom). You’ll hear from me soon, hopefully!

For a while, I’ve dreamt of starting a newsletter where my hobbies would turn into tangible, share-worthy little treats — something that would take me out of the world of weddings I constantly live in. I recently posted a photo of a cucumber dish on Instagram recently that garnered so many direct messages I almost wish I hadn’t posted it at all. I kid, of course, but answering DMs is quite the task. It felt like a little ding from the universe telling me to kick this thing off. 

So, this Substack represents a pledge to spend more time doing what I love and occasionally sharing it here. I’m not a professional writer or a recipe developer, but anyone can tell you that I love to talk, cook, and host. I think this newsletter will include plenty of that, among other things.

And now for the name: Honestly, Needs Salt.

My husband Cam jokes that everything I taste “honestly, needs salt.” I’m a big believer in all salt: the one & only Diamond Crystal kosher, the fancy Maldon sea salt, the classic Morton table salt (what I grew up on)... you get the picture. In short, I love it! Everything needs it, and I probably think you aren’t putting enough on your food (unless you’re my grandmother or my friend Tori).

Another thing I love? Finding a dish at a restaurant that I simply can’t forget. I inevitably head to the kitchen in an attempt to recreate, and it usually falls short. This Cucumber Caesar Salad, however, exceeded my expectations. I had a very similar dish at Folk a few weeks ago, and I found myself obsessed with it. It’s simple, crunchy, approved by many friends, and uses up all the cucumbers that my garden will not stop growing. And yes, that means I have a thriving garden for the first time in my adult life. HUGE news (and I will brag about it)! I wouldn’t even say I’m super into cucumbers, yet here we are.

In short, this recipe has zero to do with my genius (aside from my newfound gardening skills). Between an adapted version of my favorite Molly Baz cae-sal dressing and whoever came up with this dish at Folk, I’m simply a messenger. Either way, you need to try this.

Cucumber Caesar Salad with Toasted Bread Crumbs 

Serves 4-6 as a side 

Cucumbers
3 large cucumbers, washed, peeled & sliced

1 teaspoon kosher salt

Freshly cracked black pepper

Caesar Dressing
1/4 cup mayo (I prefer Duke’s or Hellmann’s) 

2 tablespoons neutral oil, divided (Avocado oil, vegetable oil, etc. Olive oil is also an option, but it’s not my preference for this dressing.)

1 lemon, juiced 

2 garlic cloves

4 anchovies

Dash of Worcestershire 

1 teaspoon dijon mustard 

1.5 oz (about  1 ¼ cup) grated parmesan or Pecorino Romano, divided 

3/4 teaspoon kosher salt

Freshly cracked black pepper, to taste 

Toasted Bread Crumbs
3/4 cup fresh bread crumbs or 1/2 cup Panko bread crumbs

1 tablespoon olive oil

1/4 teaspoon kosher salt

Wash and dry the cucumbers. Peel, cut into thin slices, and lay them out on a paper or dish towel. Blot the excess moisture from tops of the slices with a towel. Season with 1 teaspoon kosher salt and a few cracks of black pepper. Let these sit while you prep the rest. This will remove some of the water from the cucumbers and allow the dressing to be absorbed.

For the dressing, you can use a large bowl (as written below) or a food processor/blender. If you choose the latter route, no need to mash the anchovies or grate the garlic. Just place all ingredients in, and blend away!

For the bowl method… grab a large bowl and add ¼ cup mayonnaise, 2 tablespoons neutral oil, and the juice of one lemon. Grate 2 garlic cloves into the bowl (or mince and transfer).

For the anchovies, finely chop 4 filets and then use the side of your knife to create a paste-like homogenous texture. Toss that in.

Add a dash of Worcestershire, 1 teaspoon of dijon mustard, and 1.25 oz (about 1 cup) freshly grated parmesan. Add ¾ teaspoon of kosher salt and as much black pepper as you desire. Whisk dressing together. 

For the bread crumbs, I like to blend up a bit of sourdough to make fresh breadcrumbs, but you can’t go wrong with Panko. Turn on a skillet to medium low and heat 1 tablespoon of olive oil. Add ¾ cup fresh bread crumbs (or ½ cup Panko) to the skillet along with ¼ teaspoon of kosher salt. Cook, stirring occasionally, until golden brown. Turn off the heat and set this aside. 

Transfer your cucumbers into the bowl with your dressing and toss. Place the cucumber and dressing mixture into a shallow serving bowl or plate. Top with bread crumbs, the remaining ¼ ounce of parmesan, and a few cranks of black pepper.

Serve with your favorite main dish - enjoy! 

I’m new to this and would love any feedback you have. Send me an email or comment below. <3 Thanks for reading my first newsletter.

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