picks vol. 8
what we’re wearing
thanksgiving week ease: a palette for movement and warmth — long stripes, soft drape, evening knits. silhouettes that read polished but never stiff, made for unhurried dinners and the slow stretch of the holiday weekend.
links —
outfit 1 (dress, clutch, slingbacks)
outfit 2 (dress, mini crossbody, mules)
outfit 3 (top, skirt, clutch, boots)
what we’re sipping
post-dinner digestifs
mood: a quiet finish — complex, soothing, and made to support digestion.
amaro nonino — the elegant staple
bright citrus and honeyed herbs.
serve in a small chilled glass with a lemon twist for a clean, graceful finish.braulio — the effortless counterpart
alpine herbs and a crisp, minty edge.
best sipped neat or over a single cube — a cool, grounded exhale after the feast.
what we’re cooking
Pommes Aligot
Ingredients (serves 8-10):
4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups heavy cream
2 pounds grated Gruyère cheese
1 pound fresh mozzarella cheese, drained and grated
Kosher salt
Freshly ground white or black pepper
preparation
Place 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes, in a 4-quart pot and cover with cool water. Cover the pot and bring to a boil. Once boiling, uncover and reduce the heat slightly to maintain a simmer. Cook the potatoes until fork-tender, about 15 minutes.
Drain the potatoes and cool for about 5 minutes. Use a food mill, potato masher, or ricer to finely mash the potatoes, or pulse (but not process) the potatoes into a fine purée in a food processor fitted with the blade attachment. Return the puréed potatoes to the pot.
Return the pot to medium heat. Add 2 sticks (8 ounces) room temperature unsalted butter and 1 1/2 cups heavy cream and stir until melted.
Add 2 pounds grated Gruyère cheese and 1 pound drained and grated fresh mozzarella cheese, and beat into the potatoes with a wooden spoon. Put some muscle into it until the cheese and potatoes come together and have a stringy, elastic texture.
Season with kosher salt and pepper as needed and serve warm.
why we love it: a french classic with thanksgiving energy — silky whipped potatoes folded with gruyère and fresh mozzarella. rich, comforting, undeniably indulgent. a dish that feels both elevated and familiar, it slips effortlessly into the rest of the meal.
see full recipe — link.
what we’re reading
this week’s pick — the art of gathering by priya parker
as the week brings people back to the table, the art of gathering reminds us that meaning comes from purpose, not polish.
it offers a clearer way to think about connection — and what it means to come together in a moment when that feels both necessary and fragile.
