Hey Reader,
It’s been a while — and I know it. The last time I showed up in your inbox was back in March, and a lot has happened since then. I went through a burnout in the spring. And then in May, I moved.
A New Home (Smaller, But With a Surprise)
Fourth apartment in Hong Kong since I left Austin in 2018. Downsizing is humbling — especially when almost everything in your last place was built-in, and now you’re starting from scratch in an empty shell that’s also smaller. It requires a certain kind of creative thinking. Very StreetSmart Kitchen, actually.
But here’s what I didn’t expect: there’s a rooftop. A private rooftop, which is basically a unicorn on HK island. So I put up a canopy, got a camping table, and some chairs. I’ve already had breakfast and dinner up there. And here’s Marcus taking in the harbor view.
A Kitchen That Keeps Me on My Toes
The kitchen is semi-open now, which I love. The apartment runs entirely on electricity — no gas — so I’ve inherited a glass stove I didn’t choose and am still making peace with. No microwave either, and I’m not planning to buy one. An air fryer or countertop oven might be joining the family soon, because I still don’t have an oven. True story: not once, in any of the four places I’ve lived in Hong Kong. It’s a big reason I got so deep into sous vide cooking in the first place.
Kale Fennel Salad with Yogurt Sauce
All that to say — I’m settling in, and I’m cooking again.
The first recipe I’m sharing is a Kale Fennel Salad with Yogurt Sauce. It’s ready in 15 minutes, and the yogurt sauce — tangy, garlicky, with just a touch of melted butter — is the kind of thing you’ll want to put on everything. I made a short video too.
A Little Gift for Your Patience
And because you’ve stuck around through my silence, I put together something for you: 10 new recipes you can get on the table in 25 minutes or less.
The Quick & StreetSmart Kitchen
10 healthy recipes on the table in 25 minutes or less. Good, healthy, practical food for real weeknights.
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More is coming — recipes, videos, and some sous vide content I’ve been sitting on for a while. I’m taking it one week at a time.
Thank you for still being here. It means more than I can say.
Cheers,
