Reporting from Ski Town, USA.
A few ski trip meals, some things I've been reading, and a recipe for paid subscribers.
Thanks for reading! This independent newsletter is fueled by likes and shares, so if you're into it, here's how you can help: Head to the bottom of the page and like or comment on this post. You can also share with friends far and wide. I cannot thank you enough!
I am coming to you from the tail end of a skip trip in Steamboat Springs, Colorado (aka Ski Town USA). Instead of an interview this week, I’ll be sharing some ski trip meals, a few things I’ve been reading, and for paid subscribers, a recipe for Roasted Chicken Over Cabbage and Potatoes.
A few ski trip meals
I’ve been skiing since I was really little and as the sport has gotten more popular, it has also become comically expensive. Lift tickets are well over $200 a day at the big resorts, and lunch at the lodge can easily run you $40+. Every ski trip since I can remember, we’ve always brought sandwiches for lunch and made dinner in favor of going out.
The sandwiches have always been and will always be some variation of the Plaza Family Special: Toasted bread, turkey, salami, roasted red peppers, cheese, and sprouts or arugula. This trip, we started adding peperoncini and reader, it’s an elite move. We toss them in our packs, then steal mayonnaise and mustard from whatever lodge we end up at.
Usually for dinner, we try and strike the balance between simple-ish and hearty. Pastas, soups, and stews often show up during a ski trip. This year, my brother made a riff on Rotisserie Chicken Ramen from the Lucky Peach cookbook. Basically, you buy some rotisserie chickens, boil the carcass with aromatics in water to make a broth then serve with whatever ramen toppings you like: a 7-minute egg, sprouts, green onions, jalapeño, etc. It was relatively simple and pretty flavorful. You can find the recipe here.
Some things I’ve been reading
I loved this feature on Restaurant Menu Trends from the New York Times. It’s interesting to see how trends show up in menus across the country. One menu item of note is the Caesar Salad which “isn’t just a steakhouse fixture. You’ll find it at Mexican restaurants. And Thai restaurants. And Cuban restaurants.” And if it’s on a menu, I am probably ordering it.
I’ve also seen issues offrom show up in my Notes feed and today I came across her issue about pasta packaging. If you like design or food or history (or all three) it’s great read!
Roasted Chicken over Cabbage and Potatoes
In the very early days of the pandemic, I saw someone on the internet roast a whole chicken over a head of cabbage. I made my own version and it was awesome, but for some reason I never made it again. In mid-January, as is snowed for the second time in a few days (sidebar: hooray!), I decided that I wanted a cozy roasted chicken. This recipe is relatively easy and great to cook in the background of a cold work from home day. I also made my first proper Reel to go with it — give me a follow on Instagram for more!
The recipe is for subscribers below, and if you’re interested in subscribing, now’s a great time to do so.