I Am Learning (Again) to Grill.
So let's talk about your favorite summer food traditions!
Friday Thread: What Are You Grilling/Eating This Summer?
There is a longer piece I want to write about all the dad-coded tasks I’ve figured out how to do (or, sometimes, let’s be real, who to hire!) since my divorce. But an unexpectedly fun one has been…grilling! Amy Palanjian visited last weekend, which is always the greatest. Our kids love each other like cousins, which goes a long way towards making the 2 moms+ 5 kids chaos manageable. And Amy is the kind of friend who texts before she comes to say, “what if I make this recipe for dinner, and we figure out how to change the propane on your grill?”
Changing the propane on the grill is something I figured out last summer, for the record, but then forgot how to do over the winter. (I am realizing one thing about many dad-coded tasks is they don’t happen all that often, and that makes them seem harder than they are?👀 See also, this weekend’s project: Remembering how to use my lawn mower!) It turns out that it is literally just turning a handle though, so once we got that sorted, I was able to grill burgers and hot dogs for the kids and steaks for us, while Amy made the farro, tomato and feta salad she had planned.
Then on Tuesday, I grilled the rest of the burgers and hot dogs for a fast dinner that two out of three of my household really liked! I topped my burger with The Cheese, the vegetarian child subbed in a frozen burrito, and we all shared fries and watermelon on the side. 10/10, no notes. (I did get nervous, and text
, to say, “does ‘high heat’ REALLY mean as high as this grill goes?” And the answer is yes, also cannot recommend enough becoming friends with food writers because they know all this stuff!).My next goal is to write down a list of cooking times and temperatures for everything I like to grill because googling that every time is actually the only hard part of grilling. (The recipes always just say “high” but can we be more specific because my grill goes up to 700???) I also want to watch Julia’s grilling class, which I am sure will answer all of my lingering questions.
OK, your turn: What are you grilling, or just eating/excited to eat this summer?
Tell us your summer food traditions, or something new you’re dying to try out. Would love links to recipes! Also, my cousin and her partner are coming to dinner tonight, so what’s fun to grill for a (small) dinner party?!
PS. You do have to be a paid subscriber to join the food chat today. Here’s how! And don’t forget to check out our thread rules if you’re a new commenter.
Call To Action: For The Many!
As the presidential election becomes more depressing by the day, I’m continuing to look to state government for solutions—or at least, to be the places where we can actually get good things done.
Here in New York, one group getting some amazing work done is For The Many, a grassroots organization that works year round towards New York becoming the first state to guarantee healthcare to everyone, end homelessness, transition to 100 percent renewable energy, and model decarceration—not just for the 20 million people who live here, but to serve as a model for the rest of the country.
For The Many is funded primarily by thousands of everyday people who pitch in what they can during their two annual fundraising drives. Their most common donation is less than $30! And right now they are working to raise $100,000 in one week! If everyone on this email list gave just $2, we’d clear that goal easily.
This section may include affiliate links. Shopping our links is a great way to support Burnt Toast!
Friday Links & Recs
’s new memoir, I’m Mostly Here to Enjoy Myself, about being 46 and having a lot of sex in Paris is out next week so you should just go ahead and get that preorder in, and thank me later. More Glynnis: “I represent a cohort of women who lead lives that do not require us to ask permission or seek approval.” Icon.
Also very excited to read The Editor by Sara B. Franklin, which is just out this week.
If you too made the mistake of talking publicly about your one high cholesterol reading and then got a lot of men emailing you with “medical advice,” you will also appreciate Laura Thomas’s deep dive into gentle nutrition for managing cholesterol.
Oh look, a gorgeous red maxi dress I don’t need. (Up to 3X)
So appreciate
sharing her experience of getting interviewed for that infamous Washington Post story on anti-diet dietitians. (Here’s what I wrote about it.)
There is no graceful pivot into genocide, but all eyes on Rafah. I’ve been donating to Operation Olive Branch and PAL Humanity Initiative.
ICYMI on Big Undies…
“My inspiration for getting dressed is looking like a clean pile of wrinkled laundry.”
Who are your Style Influences? (LOVE this discussion!)
I can't wait for stone fruit season! Peaches, plums, nectarines, all the hybrids. Also, melons! My latest melon obsession is the Lemon Drop melon, which I've only ever seen at my local Sprouts and only for a hot minute (July/August) but it's the best melon I've ever had.
I used to get excited about strawberries but lately 95% of strawberries (even farmers market ones) just taste like disappointment.
As for grilling, all the meats, but also fresh corn on the cob. For those who can't or don't want to bother with the grill, the air fryer is an excellent option. Brush with olive oil, sprinkle with salt and pepper, air fry for about 10 minutes at 400 with a flip in the middle.
We love making grilled pizza! It’s ideal for small dinner parties because you can only make one or two small pizzas at a time. We usually just eat a slice of each one as they come off the grill, but you could keep them warm in the oven if everyone wants all their food all at once. We just use a store bought dough, but you could also use premade flatbreads to keep it easy (I really like the Stonefired Naan brand). Here’s an article from Serious Eats with some how-to tips.
https://www.seriouseats.com/the-pizza-lab-how-to-top-grilled-pizzas