Jet lag update: I finally slept eight hours last night at the appropriate time, and I feel like a new human today. But what I do not feel like doing is returning to family meal planning even though we will need to eat more than cereal or takeout for dinner now that we’re all once again staying awake past 5pm.

So let’s use this Friday Thread to talk food and inspire me to want to cook dinner again, please! Or even bake something this weekend? What are you eating and loving right now? Feel free to include recipes, links, etc. If you’re also feeling uninspired, tell us what you usually like (mine would be: “easy sheet pan dinners,” “one pot meals,” “something that is not pasta again but is also probably pasta”) and I bet a bunch of folks on here will have great ideas.

As always, let’s keep things friendly and follow my Thread Ground Rules. This is a no diet talk space!

PS. Galleys have arrived for FAT TALK!

I have loved seeing y’all share them on social media. And if you are a journalist, influencer, Melissa McCarthy (or related household name) and we didn’t send you one yet, just hit reply with your mailing address and I’ll fix that!

But it’s worth noting that galleys are not the finished book. The publisher makes these advanced reader copies from what’s called First Pass—a version of the manuscript that has been edited, fact-checked, had a sensitivity read and a legal review and even two rounds of copy editing. But it is STILL not ready for the general public. In the case of this book, I actually made a ton of updates in Second Pass and so did my copy editor. And nobody will see those until the final book is out in April. Gah! So while I’m happy to see the galleys, I also feel vaguely nauseous about anyone reading it? Book publishing is a wild ride!

Anyway, obviously I’m mostly telling you about the galleys to remind you to preorder so you can read the really GOOD version when it’s out. So here are those links.

Preorder FAT TALK!

And here are a few great reads for your weekend:

Burnt Toast by Virginia Sole-Smith

What's Your Winter Comfort Food?

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