picks vol. 40
what we’re wearing
easy, considered, nothing trying too hard.
look one: satin slip dress with a fun detachable fringe bandana — dressed down with flat silver thong sandals and a fun purse. effortless but specific, the fringe and details on the bag do all the work.
look two: a blush striped oversized shirt worn as a set with matching wide-leg shorts — suede cognac clutch, tan espadrille loafers, loving these from tory burch. the coordination keeps it from reading casual. this is the lunch-into-afternoon outfit.
look three: a white bustier top with light-wash wide-leg jeans, white wedge sandals, and a round woven straw bag. the cleanest of the three — the bag is the only flourish and it's enough. you will wear these pieces over and over again.
the common thread: neutral palette, relaxed silhouettes, one intentional accessory per look.
looks linked here: https://liketk.it/6hT6f
what we’re sipping
mezcal sours
gather:
1½ oz fresh lime juice
1½ oz mezcal
1 oz. amaro montenegro or nonino
1 tsp. light agave nectar
1 large egg white
angostura bitters and lime twist (for serving)
create:
shake lime juice, mezcal, amaro, agave, and egg white until frothy, about 1 minute.
fill shaker with ice, cover, and shake again until outside is frosty, about 30 seconds.
strain through a fine-mesh sieve into a coupe glass.
garnish with a few drops of angostura bitters (drag a toothpick through drops to create a swirly pattern if you wish).
top with lime twist.
what we’re making
cucumber feta orzo pasta salad
gather:
8 ounces orzo pasta
2 cups persian cucumbers chopped
8 ounces feta cheese crumbled
½ cup fresh dill chopped
2 tablespoons chives freshly minced
for the lemon vinaigrette:
⅓ cup olive oil
3 tablespoons red wine vinegar
1 lemon juiced and zested
2 teaspoons djon mustard
2 cloves garlic minced
1 shallot minced (about 2-3 tbsps)
kosher salt and freshly cracked black pepper to taste
prepare:
cook the orzo according to package directions until al dente. drain the orzo and let it cool slightly.
prep the dressing by adding all of the ingredients into a large bowl and whisking together until well combined. transfer the orzo to the bowl with the vinaigrette and toss to dress. Add the chopped cucumbers, feta, dill and chives to the pasta bowl and toss until combined. adjust salt and pepper to taste.
what we’re reading
whistler by ann patchett
daphne fuller is fifty-three when she unexpectedly runs into her former stepfather at the MET — a man she hasn't seen since she was nine years old, when a car accident on a snowy road left the two of them stranded and she had to walk out alone into the cold to find help.
eddie told her not to be afraid: everyone's nice, he said. they'll want to help you.
it takes her forty years to understand what that did to her.
patchett's newest novel is a story about bravery, memory, and the often small yet consequential moments that define our lives — and the feeling of being known by one person, even briefly, that changes everything. her best in years.
