Food Hometown Tourist

Since I’m Grounded…

Typically, this is the time of year I start to rack up frequent flyer miles. But, thanks to a global pandemic, my travel plans are on the chopping block. So, instead of a) running around and potentially becoming a COVID vector, or b) moping about relentlessly, I figured I’d put a little effort into a new segment I like to call Wandering Mind. (Get it? Cause my mind is going on a trip–ha! God, I’m punny.)

What I’m Reading

  • Come As You Are, by Emily Nagoski. I’m obsessed and believe it is easily the best recent book about female sexuality. My only regret is that I can’t time travel and give it to my younger self.
  • The Proposal, Jasmine Guillory’s absolutely delightful follow-up to The Wedding Date. I recommended it to a coworker, and decided it was time for a good old fashioned comfort reread. It did not disappoint!
Addie Woolridge The Proposal Book

This and That

  • Since pasta is the new toilet paper, I learned to make my own. Currently, I’m in love with this recipe from Bon Appetit, prepared with tomatoes and scallops in white wine, as only Gina from Skinny Taste can dream up. Omm Noms!
  • I obsessively shared this article, by in The New York Times on the unique skill set that artists like location scouts or photographers have, and how their creativity is being used to support COVID-19 relief efforts.
  • This podcast from Therapy for Black Girls is useful. It is full of ideas for how to building a coping kit to help manage anxiety and overwhelm.
  • I’m religious about the Met Opera broadcasts. My friends and I watch a new opera every Friday night. Then we spend the rest of the week trading articles, podcasts, and videos about the next one we plan to watch. It gives us something fun to talk about instead of getting stuck in the shelter-in-place mire.
Addie Woolridge (5 of 16)
The start of some pasta dough. Hint, I use a silicone baking mat so I don’t have to throw flour all over my counters. Works like a charm!
Addie Woolridge (7 of 16)
Addie Woolridge Homemade Pasta
Don’t forget to flour the dough before you send it through the slicing apparatus, otherwise, you get that messy pile in the corner (which looks pitiful but tastes fine).

What I’m Seeing

Finally, a few photos from my corner of the world–where kids are still weird and wonderful, editing with an over abundance of post its remains my jam, and an obligatory picture of the bread I can’t stop eating.

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