This email is mostly about food

Offline Recess is a newsletter that invites you to pause from digital distractions and rediscover the joy of finding inspiration on your own terms, away from the algorithm.

A quick summary: It’s Sunday and today we’re exploring:

• A fun way to hang out with your friend(s) for 5 hours

• A few meat-free recipes that I’m loving

• We do things the way we do them and most people don’t know why

I did not have anyone edit this so if you see a typo, be relieved that I’m a human and not a robot.

Intersections

things that are connecting during my recess

Spring is near! The clocks just changed, I’m eating yogurt bowls every day (I rarely like eating cold things in the winter), this week will be warm, and I hate all of my clothes that I loved back in November. I’m unsure if I’m starting a “spring forward tradition” today but I’m about to spend the day cooking with my friend. (If you’re reading this later, Rach, hiiii and I hope we did well).

We both love food. But we also know that we can’t eat out every meal. You know those posts or articles that tell us to just do regular things with our friends? Like grocery shopping, go to a workout class, walk your dogs, etc? Today will be like that. 

If this sounds fun and you want to do it with your friend(s), here’s what we did to prep:

• We created a shared Notes app and created three categories:

  • Things to make and freeze

  • Things to make and eat as leftovers that week

  • Things to make and eat later that night

• We ultimately decided that we’d probably eat a little of everything once we were done (or as we went) 

• We shared a ton of ideas all week via text

• We decided to try to eliminate certain ingredients so we didn’t feel crappy (I’m looking at you heavy cream)

• We created a spreadsheet of all ingredients, marking which ones we had. Then we split the remaining. 

• Today we cook!

We are making a spicy green chicken chili, potato leek soup, granola, green goddess salad, a bunch of roasted veggies, and making a bunch of fresh pressed juices. 

While I might not live a life like the characters in Friends (eating breakfast with each other before work), I think it will bring a little more joy to my meals this week.

Sticky offline things

things that stood out over the week

• If you are curious about my yogurt bowl preferences, here you go:

  • I mix vital proteins non-flavored powder into Fage greek yogurt to boost my protein intake for lifting

  • I like adding fruit: mango, banana, pomegranate seeds, fruit compote

  • I sprinkle granola on top for texture contrast

  • I drizzle honey

  • Someone I know recommended vanilla bean paste and this is a great addition

• I am halfway through reading Hetty Lui McKinnon’s cookbook Tenderheart and I am so inspired! The recipes are vegetable-forward and simple (yet nuanced). I am particularly excited about the Brussels-Sprouts-Instead-Of-Egg Salad and the Cauliflower Manchurian

• And let’s not forget. Food has never just been food—it’s been a way to reinforce power, control, and racial hierarchies in America. In the 19th century, Black, Indigenous, and immigrant communities shaped food culture while also being erased, fetishized, or commodified. (read more via this book)

Advice for this week

a quote that stuck with me

One of my least favorite phrases is, “Well this is the way we’ve always done it.” The story below is a perfect example of this. The distance of a marathon wasn’t created because it’s the perfect display of physical accomplishment. It was just a sticky victory lap! But it’s still impressive nonetheless. So the next time you or someone you love completes a marathon, eat a little fennel as an ode to its history. Plus, fennel is so delicious.

P.S. You’ve enjoyed this newsletter over the years, you can help contribute to the cost of publishing. I don’t have any intention of putting up a paywall but you can Venmo me @alliepal or send a tip via Paypal (this account is under my maiden name Jocson because Paypal makes it nearly impossible to change your name). Thank you to all who tip me!