Setting the Table: Vol. 9
Renewal, celebration & forward momentum
Every Thursday, I'm setting the table for your weekend…a little collection of reads, recipes, fun things and whatever else caught my eye this week. It's the moment before the chaos when you get to decide what kind of experience you want. NOT a to-do list…just really sweet possibilities.
Millie’s home, and it’s SO nice having her back. We are in full on pre-teen mode, and I swear she grows like a weed…every time I see her after a stretch away, she’s gotten bigger…taller. She’ll be 11 next month, and I simply cannot wrap my head around it.
Spring has FINALLY sprung…70 degrees tomorrow…and I’m already prepped and ready for my Chicago trip next weekend with my girl Sals. I delivered all the equinox boxes this week, and I’m so excited to see how beautifully it all came together. Already thinking and brainstorming for my next box in June for Summer Solstice…preorders will open at the beginning of June. Stay tuned!
Pull up a chair.
THE GRAZING PLATE
(quick bites, short reads, things to nibble on)
Surviving a World on Fire
This piece by Jackie Summers hit me right in the chest this week. “Anxiety will have you rushing to arrive at impact before life’s had a chance to become meaning. You do not owe the fire your nervous system. Stay whole at your own speed. Refuse the tempo that wants to reorganize you.” Read that again. Then bookmark it for when you need the reminder.Why Middle-Aged Restaurants Matter Most
You know those restaurants that opened with a bang, have been trucking along beautifully, but have fallen off the lists and algorithms because they’re older? Sure, they might have dropped in the rankings, “but in many cases are executing better versions of themselves than they did when they were first finding their place within the resy scroll.” More than 82% of restaurants survive the first year, but only half make it past 5 years. It’s our duty as diners to revisit them and keep them going. This and more in Matt Rodbard’s piece on Substack linked above.
THE UTENSILS
(tools, recipes, the things that help you do the work)
Pistachio Tres Leches (Picture above, Recipe below)
I whipped this up quickly for our family Eid celebration last Friday, and it was so dang good! White cake base with pistachio pudding mixed in, three milks spiked with cardamom, rose water and topped with pistachio whipped cream. Sweet, creamy, just the right amount of nutty.
THE VESSELS
(what holds us, what gives our chaos shape and space)
The Little Bookshop in Bushwick
Woman-owned and operated, mother/daughter duo, best soup ever…and they’re hosting Poetry by Candlelight this Saturday (and more events each month). This is exactly the energy we need for 2026. Not this other side bullsh*t that’s dominating our news feeds.The Disappearing Act of Exceptional Women
Final week of Women’s History Month, and this article about women who were erased, overshadowed, or had their work attributed to men…it’s infuriating and necessary. I had an old boyfriend that told me once that “all girl humor was just recycled boy humor” and I’ve never wanted to knock someone’s teeth out so quickly. So many exceptional women did exceptional things before men, but history forgot them. Worth the read.
THE GLASSWARE
(the bubbles, the refreshment, what quenches)
Becca Piastrelli on Community
"You cannot build reciprocal community while running a one-woman show." This piece on over-functioning, child consciousness vs adult consciousness, and truth-telling in community…it's the reminder I needed. "The most radical thing you can do for your community is learn to tell the truth inside the containers you're building."Yas on YouTube
My brilliant husband was interviewed this week on SEO lessons he learned as the former Head of SEO at Omnicom. He was featured on Edward Sturm’s YouTube channel and was so insightful. I'm biased, obviously, but I truly listened to the whole thing more than once, and even I learned a thing or two. Totally worth a listen, and yours truly even gets a little shoutout near the end.
THE DESSERT PLATE
(the sweet stuff, pure joy, no justification needed)
Pistachio Tres Leches for Eid
I threw this together last Friday for Eid celebrations, and it was a hit. Not traditional, not authentic, just delicious.
The Cake:
Start with a simple white cake mix (or make from scratch if you’re feeling fancy). Add 3/4 box of pistachio pudding mix (I used Jello brand!) to the batter along with 1 cup raw pistachio (pulsed or blended until fine). Bake according to package directions in a round pan (I made two pans!). Let it cool completely.
The Three Milks:
Mix together one can evaporated milk, ¾ can of sweetened condensed milk, and about 1 cup almond milk. Add a generous amount of ground cardamom (I used around 2-3 tsp, a dash or two of Kewra or Rose Water, a handful of blended pistachios, and a few drops of green food coloring (optional, but it makes it pretty). Poke holes all over the cooled cake with a fork or skewer, then pour the milk mixture over the top slowly. Let it soak in. Refrigerate for at least 4 hours, overnight is better.
The Icing:
Whip heavy cream until soft peaks form. Add the rest of the pistachio jello mix, a generous pinch of cardamom, and a splash of vanilla. Keep whipping until stiff peaks. Spread over the soaked cake. Top with more crushed pistachios & crushed rose petals or dried edible flower petals.
Serve cold. It’s sweet, it’s creamy, it’s just the right amount of awesomeness, fit for a celebration.
What are you setting out for your weekend?
Much love,
Jess