Cooking STRESSES ME OUT so I will have to check out the chicken soup recipe you shared, Ms. Gia. I could take or leave her cutesy turns of phrase but I love the way Molly Baz explains things and this Caesar salad recipe is great. I swap out the canola oil for olive oil and I like to double it up to make one giant salad.
PRODUCE
1 garlic clove
1 lemon
4 romaine hearts
DAIRY
2 large eggs
2 ounces grated Parmesan cheese (about ½ cup), plus more for serving
PANTRY
½ crusty baguette (about
6 ounces)
2 tablespoons extra-virgin
olive oil
Kosher salt
Coarsely ground black pepper
4 oil-packed anchovy
fillets
1 teaspoon Dijon mustard
½ cup canola or vegetable oil
1 teaspoon
Worcestershire sauce
Serves 4
1. Make the croutons:
* Preheat the oven to 350°F. Tear ½ of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, ½ teaspoon kosher salt, and a few good cranks of black pepper until weil coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
2. Make the dressing:
* Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you'll build your dressing) and reserve the whites for another use.
* Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
* Finely chop 4 anchovies, then mash them to a paste, using the side of a chef's knife until homogeneous; add to the large bowl.
* Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn't slip 'n' slide all over the place as you whisk in the oil.
* Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
* Whisk in ¾ teaspoon kosher salt, ¾ teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (¼ cup).
* Taste the dressing on a leaf of romaine-it should be salty, cheesy, and lemony.
* Make any adjustments necessary until it tastes so good that you'd be happy eating a bowl of it alone with a side of crouts.
3. Prep the lettuce:
* Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing.
* Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.
4. Serve:
* Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (¼ cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.
Feb 25, 2025
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Actually had no idea who she was and had only heard of her from friends making fun of her grotesque habit of shortening words into cloying little abbreviations (see photo) + the extremely basic fundamental nature of her recipes. But having been raised by a women’s studies professor who was liberated by the microwave, I recognized that I fall well within her target audience of inept learned helplessness white women with no ability to independently sustain themselves, so I looked her up.
Love her caesar salad recipe except I replace the canola oil with more olive oil because what the fuck that is so foul and sad. I usually make it with hydroponically grown icicle lettuce but I’m doing it with chiffonade cut dino kale soaked in olive oil and salt this time because I didn’t have time to go to the farmers market this morning and the greens at Whole Foods are always a sad state of affairs.
Apr 7, 2024
⭐
in a food processor:
4-5 garlic cloves
3-4 anchovies
2 egg yolks
zest of one lemon
1/3 c of lemon juice
salt & pepp
blend those together ^^^^
add in:
1 tbsp dijon
1 tbsp of worcestershire
blend ^^^^
slowly blend in 1 c of olive oil (should take 2 mins)
whisk in heart’s desire of parmesano reggiano ♥️
fin
⭐️ bonus: massage into kale / endive + top with toasted breadcrumbs
Jan 26, 2024
🥬
Strip the leaves from the stems, bundle them and roll them up, chiffonade them, toss them with a liberal amount of olive oil, coat them in salt, massage the salt and oil into the leaves. Leave it a bowl covered in the fridge for at least an hour then take them out and add whatever other vegetables or dressing or ingredients you want to add. I love kale Caesar I use Molly Baz’s recipe because it’s written for idiots but I sub the canola for olive oil 😍 I’m inept in the kitchen and this is essentially the only meal I know how to make.
Brussels sprouts cut in half, tossed in olive oil and pepper, laid out in a single layer of a sheet pan and cooked until crispy 🤤 Also recommend buying frozen broccoli and steaming it in the microwave according to the instructions... Costco sells really awesome frozen vegetable mixes you can steam them or roast them. Don’t get too bent out of shape about losing some amount of nutritional value from cooking them!
Nov 25, 2024
Top Recs from @taterhole
My dad teases me about how when I was a little kid, my favorite thing to do when I was on the landline phone with somebody—be it a relative or one of my best friends—was to breathlessly describe the things that were in my bedroom so that they could have a mental picture of everything I loved and chose to surround myself with, and where I sat at that moment in time. Perfectly Imperfect reminds me of that so thanks for always listening and for sharing with me too 💌
Feb 23, 2025
Schedule sent my resignation email for the morning, effective immediately ✅💅
Feb 27, 2025
🖐
I’ve been thinking about how much of social media is centered around curating our self-image. When selfies first became popular, they were dismissed as vain and vapid—a critique often rooted in misogyny—but now, the way we craft our online selves feels more like creating monuments.
We try to signal our individuality, hoping to be seen and understood, but ironically, I think this widens the gap between how others perceive us and who we really are. Instead of fostering connection, it can invite projection and misinterpretation—preconceived notions, prefab labels, and stereotypes. Worse, individuality has become branded and commodified, reducing our identities to products for others to consume.
On most platforms, validation often comes from how well you can curate and present your image—selfies, aesthetic branding, and lifestyle content tend to dominate. High engagement is tied to visibility, not necessarily depth or substance. But I think spaces like PI.FYI show that there’s another way: where connection is built on shared ideas, tastes, and interests rather than surface-level content. It’s refreshing to be part of a community that values thoughts over optics.
By sharing so few images of myself, I’ve found that it gives others room to focus on my ideas and voice. When I do share an image, it feels intentional—something that contributes to the story I want to tell rather than defining it. Sharing less allows me to express who I am beyond appearance.
For women, especially, sharing less can be a radical act in a world where the default is to objectify ourselves. It resists the pressure to center appearance, focusing instead on what truly matters: our thoughts, voices, and authenticity. I’ve posted a handful of pictures of myself in 2,500 posts because I care more about showing who I am than how I look.
In trying to be seen, are we making it harder for others to truly know us? It’s a question worth considering.
Dec 27, 2024