Just popping in briefly tonight. I’ve been in Rhode Island visiting family for two days, and I’m heading out on a six-day work trip tomorrow. It’s a busy summer. And a busy past week — I haven’t spent too much time on the ol’ interwebs, so I have just a few bites to share today.
From rock-star feminist Lindy West, this piece about how men can truly be there for women. It’s not exactly groundbreaking advice; in short, she’s telling men to stand up for us and use your voice to fight against sexism. But West also candidly acknowledges the risks men take when they do so: that they’ll be considered “a dorky, try-hard male feminist stereotype;” that they’ll “lose their spot in the club.” I think it’s always helpful to honestly acknowledge what’s at stake when you ask someone to use their privilege for you, and I appreciate West doing so. I’m also excited that this is just the first installment of West’s new weekly column on the New York Times’ Opinion Pages. Get it, Lindy.
(P.S. Her piece introduced me to the new (?) concept of the “dirtbag left,” which makes me sigh loudly and want to go to sleep for a million years.)
Amey’s wrap-up of her time in Tallinn, Estonia, has me itching to book a flight! I’ve been reading great things about Estonia, and Amey’s post about the incredible vegan options in Tallinn just helped this country rocket up my travel bucket list.
This clip has been making the rounds, but it’s too good not to share. The inimitable Andy Serkis brings back his Gollum voice to… read a few classic Trump tweets. He’s a great sport about it, too.
Vaishali’s cauliflower makhani dosa crepes are going on my to-make shortlist. Creamy makhani gravy and a quick dosa recipe? I’m there.
Salad days. I’m finally becoming a master of the kitchen-sink salad. Salads don’t need a theme; who knew? This one features mixed baby greens, tomatoes, roasted Turkish eggplant slices, sautéed paprika chickpeas, and a zesty lemon-turmeric-tahini dressing. I also added a crumbled veggie burger and hemp seeds for extra protein. Side note: those Turkish eggplants (also called scarlet or Ethiopian eggplants) are a new favorite. I spotted them at the farmer’s market and had to try them. They look like persimmons but taste like a slightly milder version of the regular ol’ eggplants we all know and love (or tolerate).
Right! Now to sleep. Expect some radio silence for the next week or so; I’ll be off the grid. :) Happy Sunday!