Nobu WHO?

also, let me show you how to make the best garlic bread in the world

HAPPY FRIDAY BEAUTIFUL PPL!

An update through highlights and lowlights, LET’S GO…

Highlights:

• All major furniture has arrived and been assembled 😤 (for those who inquired about the couch, it’s from Wayfair! I linked all living room/kitchen stuff here just in case you wanted to know where something was from)

• I still love my LG Pebble Ice Maker #honeymoonphase! We celebrated our 1-week anniversary yesterday ❤

  

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• My boyfriend’s parents brought us an abundance of peaches and nectarines (pics below) from their fruit stand, as well as strawberries from the best strawberry stand in town - I think I’m going to make a strawberry shortcake adjacent dish using peaches instead…stay tuned. I’ll be sharing that on the clock app (TikTok) and maybe on Instagram this weekend!

  

• I’m getting back into the swing of things. Ngl (not gonna lie), anytime my daily routine gets interrupted, I need a reset week where I simultaneously ease back into the swing of things, while I internally panic that I’m not doing enough. This has been my reset week, so I’m anticipating the internal panic will subside starting next week…

Lowlights (first-world problems):

• I accidentally bought pillowcases instead of shams *shaking my head while writing that sentence because I’m realizing how dumb of a lowlight it is*

• We had a fruit fly infestation (by infestation, I mean we had 10 fruit flies swarming our kitchen). I solved this problem by placing all ripe fruit in our fridge, then adding apple cider vinegar to a mason jar, covering the top with plastic wrap, and poking holes in it. This actually worked and all 10 fruit flies have been terminated. Night night fruit flies!

That’s all I can think of for now, so let’s dive into the real substance of HH…

Something I made (with a recipe)

Cheesy Garlic Bread (inspired by The Fish Market)

Objectively speaking, The Fish Market has some of the best garlic bread in the world. It’s garlicky, rich, salty, crispy, yada yada, you get the point. It’s everything you’d want in a garlic bread and that’s that.

All that said, I wanted to create an at-home version and here it is!

Ingredients:

1 loaf of sourdough bread

2 tbsp olive oil

6-7 cloves of garlic

6 tbsp unsalted butter

1 cup of quattro formaggi (asiago, parmesan, fontina, and provolone)

1/2 cup regular full-fat mayonnaise

1 1/2 tbsp chopped parsley

salt, to taste

Preparation:

1. Heat up olive oil on low heat in a medium saute pan. Add garlic and cook until fragrant, but not browned (around 2 minutes)

2. Add the olive oil-garlic mixture to a bowl and stir in the butter. Add a pinch of salt and stir until the butter is melted into the olive oil. Set aside

3. In a separate bowl, mix together mayonnaise, parsley, and cheese until well combined. Add salt to taste

4. Preheat your oven to 400ºF

5. Slice bread in half, lengthwise. Place it on a foil-lined baking sheet

6. Spread the butter mixture on both halves of the bread until fully covered. On top of the butter mixture, spread the cheese-mayonnaise mixture

7. Place in the oven and bake for 15-20 minutes or until the top is golden and bubbly

If you’re a visual learner, watch this.

Something I learned

Circling back to the fruit fly infestation, I learned how to get rid of them in 48 hours. Here’s the full guide that taught me.

Something I ate at a restaurant

Nobu this, Nobu that… blah, blah, blah. But have you tried….Mikuni?

I know I’m coming off as a hater and I have actually never tried Nobu, so I really have no place to talk. I just want to take this time to promote what I’m deeming as my favorite sushi in California: Mikuni.

I’m pretty sure in the first week of dating my boyfriend, he raved about Mikuni and I wasn’t necessarily buying it. He started by telling me that some of the best sushi he had ever had was in Elk Grove, CA and I said ya sure…that is until I tried it myself and realized that he was right. IT’S SO GOOD.

If you ever give it a try, get the Tuna Sliders 2 and the Incredible Roll. If you don’t, that’s fine because everything there is delicious so you can’t go wrong.

Something I tried (with a rating)

These. Are. Incredible. 9/10. Would give them a 10 if the “crunchy” chocolatey coating had more crunch (like Dibs). But other than that, the flavor and overall product is wonderful.

Something that made my week (a generous comment, an act of kindness, etc..you get the point)

So many of you gave me so much help in designing my kitchen cart and I was so shocked by the abundance of fabulous ideas. I didn’t expect so many people to respond, but alas, you did and it helped me so much <3

Here’s our cart update:

Still waiting on the stand mixer (hoping we get that before baking szn in December) and the cooking wine. Someone asked what I use for cooking wine - I try to only use Costco’s Kirkland Sauvignon Blanc (pic below).

It’s a quality wine for a quality price (I believe it’s $6-$7 per bottle).

If you can’t tell, I am a Costco stan through and through. In fact, the older I get, the more my affection for Costco grows. I expect to be at Costco every day when I’m 80 because I’ll be so in love with it, I won’t be able to stay away.

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Alright, let’s hope this newsletter wasn’t 7 minutes. If I find out it is after I press send, I’m sorry <3

ILY ALL!

HAPPY FRIDAY HAPPY HOUR!

💛,

Zoe