picks vol. 32

what we’re wearing

Classic pieces that can be worn together or apart, day to night, you will find yourself grabbing for years to come. Fun statement shoes or bags are the way to add a twist. looks linked here: https://liketk.it/6cUCu

what we’re sipping

lambrusco spritz ala cameron diaz

The perfect refreshing drink for summer — light red sparkling wine with a hints of cherry + cola

• ice

• maraschino cherry (preferably luxardo)

• 2 oz. amaro (such as nonino)

• 3 oz. lambrusco

• splash of cherry cola

• add your amaro, lambrusco, and cherry cola together in a glass with ice.

• stir until well mixed.

• garnish with a maraschino cherry (or two)

• sip and enjoy!

what we’re cooking

lemon artichoke capellini with toasted breadcrumbs

Ingredients:

• 1/2 lb. capellini

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 14 oz. small baby artichokes, halved or quartered

• 1/2 tsp. crushed red chili flakes

• 1/4 cup white wine

• 2 tbsp. butter

• Juice of 1-2 lemons

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/4 cup Italian parsley, finely chopped

• 1/3 cup lemon-garlic panko breadcrumbs

• Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

for the breadcrumbs — follow steps 1-3

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

4. Bring a large pot of water to a boil.

5. Meanwhile, add the olive oil to a large sauté pan over medium-low heat,and sauté the garlic for 1-2 minutes until fragrant.

6. Add the artichokes and red chili flakes. Sauté until the artichokes are soft and tender.

7. Add the white wine and simmer for 1-2 minutes.

8. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

9. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water.

10. Add the butter and lemon juice to taste. Toss on medium-high heat.

11. Remove from heat and add the Parmigiano. Toss again until combined.

12. Plate and top with chopped parsley, lemon-garlic panko breadcrumbs and more Parmigiano.

what we’re reading

theo of golden by allen levi

Theo of golden is not the book that should be winning right now (but we are glad it is). Allen has no publicist or campaign in a time where strategy and marketing can outpace good literature. A 69-year-old first-time novelist living alone on family land in Georgia, self-publishing into the void. And then, somehow, #1 on the new york times bestseller list for fifteen weeks.

We're reading it because the story behind the story is the one worth paying attention to. In the middle of the loudest cultural moment most of us can remember, a quiet novel about an old man who asks nothing of people except their time and their honesty has become a phenomenon. That's not a coincidence, that's a signal.

It won't give you an argument to win or a framework to apply, but what it will do is make you wonder when you last actually looked at someone.