transition weather

i'm ready

one last summer beach day

A few weeks ago I was mourning the end of summer and fully in “summer bucket list” mode. But now, on the very last weekend of summer, I’ve had a change of heart: I’m ready for transition weather. I’m ready for cooler temps and light jackets and weather nice enough to walk around in without feeling immediately overheated. I started putting away my summer clothes and making fall wardrobe purchases. I’m ready! But joke’s on me, because it’s going to be in the 90s all week this week!

Anyways, here are a whole bunch of links, recipes, and recommendations for this week.

Good things to read

What Happens to All the Stuff We Return? | The New Yorker

When Naomi Klein Realized People Regularly Confused Her With Naomi Wolf, She Went Down a Rabbit Hole | Vanity Fair

What Is Lifestyle? | Dirt

I Refuse the Graceful Slide Into Cultural Irrelevance | The New York Times

The Next Frontier for Corporate Benefits: Menopause | The New York Times

What Happened to Wirecutter? | The Atlantic

David Zaslav, Hollywood Antihero | The New Yorker

Grown-Up Theater Kids Run the World | The New York Times

‘I Really Want to Write the Books I Want to Write Before I Die’: Zadie Smith Is Back With an Epic—And Emotional—New Novel | Vogue

Women are always the wrong age | Business Insider

Notes toward a theory of the millennial ambition psycho | Max Read

I Wrote The Care and Keeping of You for Girls. This Wasn’t the Future I Imagined for Them. | ELLE Magazine

We Don’t Need a New Twitter | The New Yorker

Why you should divide your life into semesters, even when you’re not in school |Vox

The Inheritance Case That Could Unravel an Art Dynasty | The New York Times

How Many Former Vanity Fair Employees Does It Take to Build a Roof? | The New York Times

Whatever happened to having taste? | The Washington Post

When Financial Independence Isn’t Always the Goal | The New York Times

Good things to cook

Things I’ve made recently: plum cake. Gochujang glazed eggplant with fried scallions. Summer squash and basil pasta. BLT tacos. Crispy gnocchi with tomato and red onion. Summer shrimp scampi with tomatoes and corn.

For work from home lunches, I’ve been into this spicy tuna salad from Ali Slagle (I skip making the crispy rice and just have it on rye crackers with some sliced cucumbers and chili crisp). And of course, tomato toast and tomato sandwiches as long as good tomatoes are still coming in my CSA share every week!

Recommendations

September books: There are so many good books coming out in September that I already know I need to read, including: new Zadie Smith, new Lauren Groff, Marisa Meltzer on Glossier and Emily Weiss.

A very good shopping-centric substack : I’ve only ever really loved two fashion publications, Lucky Magazine and Racked (RIP, both of them). The founding editor of Lucky, Kim France, now has an excellent newsletter called Girls of A Certain Age that I’ve recently become addicted to. It feels a little bit like I’m reading Lucky magazine again: curated fashion picks that I actually want to buy from someone with excellent taste, plus excerpts from her never-published memoirs. (Some recs I loved: this roundup of light jackets for fall, this roundup of popover shirts, this roundup of blazers).

What I’m drinking: The wine I’m currently drinking is “Brian’s Bright Idea” from Barry Family Cellars, a lightly sparkling rosé that’s almost a light red wine. Excellent for this in-between weather we’re having right now.

The MVPs of my summer makeup routine: Two things I’m obsessed with: one is this Rare Beauty blush, which is not the Rare Beauty blush that’s all over Tiktok, but is their other, less-talked about blush that in fact is actually way better. I have the coral shade and it’s basically perfect, and unlike the liquid blush, it’s a lot easier to use and basically impossible to mess up. And second: Saie’s new foundation, which somehow manages to have the perfect dewy finish and makes my skin look actually glowy in photos.