Back into marriage and Charred Lemon Pasta Salad

If you thought about proposing before but held back, now would be the time...

Give me a crispy white wine in a classy, cork ceiling West Village wine bar on a sunny 65 degree day to SHUT ME THE F UP. That’s exactly what happened last Saturday so I really don’t have much more to say. Here is a quick picture recap from our weekend in the city celebrating Baby’s birthday. Highly recommend both places - Stafili Wine Cafe and Superiority Burger.

Today’s recipe is a Charred Lemon Pasta Salad because the sun is out and pasta salad is in.

Stafili Wine Cafe - sauvignon blanc, hummus, olives, spicy feta

Superiority Burger (fully vegetarian) - house salad, spicy lentils & cabbage, pea leaves with crispy mushrooms, and the best damn burger!!!

A List of Things We’re Currently Into

We are also into lists…

1. HYPERPOP (explained below)

2. Creamsicle anything

3. “Why would a man be there?” TikTok comments

4. Paige Bueckers edits

5. Crispy white wine - tis the SEASON

6. Saying “I need to Vincent Van Gogh” (credit: @maddy_mitchell <3)

7. Eating the entire lemon, RIND AND ALL

8. When girls add a verse to a song from their perspective (like on Hozier’s Too Sweet)

9. Cranberry high noons

10. Being a sl*t for cabbage

11. Espresso - the beverage but mostly the song

12. WEST from Summer House

13. Getting married in Mexico and looking like Alex Cooper (Vogue, are you reading this?)

I'd marry a literal blubber fish tomorrow if I could look like this (credit: vogue, obviously I didn't take these)

The only thing I will elaborate on is hyperpop. This genre of music is about to become my entire personality (I could use a new one anyway). Shoutout to Leeann for being on aux (is saying this cheugy?) this weekend and EDUCATING us on a genre that feels simultaneously like girlie pop and female rage. Currently counting down for Camila and Charlie XCX’s albums. I hate to say it but maybe Dua needs to take some notes and stop writing songs about magic tricks??? Still love her and am staying optimistic for her album.

Since people have been absolutely hounding us about it, we’ll release our current top 10 songs from TTPD - it’s as if we wrote them. Feel free to take your opinions to the comments, we’d love to never stop talking about this.

It’s 12 because we couldn’t decide

Charred Lemon Pasta Salad

We made a BANGING pasta salad and it tastes like pure summertime bliss in your mouth. I only put quality things in my mouth if you know what I mean - THIS IS A FAMILY FRIENDLY SHOW DAMMIT.

I lied before when I said I’d only elaborate on hyperpop because I’d also like to mention that I can’t and won’t stop eating entire lemons. I guess that’s not an elaboration, just a reiteration. Onwards!

Charred Lemon Pasta Salad Recipe

For the salad:

• Smoky roasted chickpeas (see step 1)

• Charred lemons, chopped (see step 2)

• 1 pound Radiatori pasta

• 2 cups arugula

• 1/3 cup sun-dried tomatoes, chopped

• 1/2 cup crumbled vegan feta

• 1/4 cup parsley, chopped

• 1/4 cup dill, chopped

For the dressing:

• 3/4 cup vegan mayo

• 1/4 cup dijon mustard

• 1/4 cup red wine vinegar

• 1/4 cup lemon juice

• 3 tablespoons honey (or maple syrup)

• Salt & pepper

Method:

1. Roast the chickpeas: Drain and rinse 1 can of chickpeas. Toss with 1 teaspoon garlic powder, 1/2 teaspoon sumac, 1/2 teaspoon smoked paprika, and 1 tablespoon olive oil. Roast at 425 degrees for 20-25 minutes until crispy.

2. Char the lemons: Wash 2 lemons (organic if possible) by soaking them in water, white vinegar, and baking soda for 10 minutes. Then slice them as thin as possible - you can use a mandolin if you have. Use a knife to pop out any seeds. Heat 1/4 cup olive oil in a skillet. Once shimmering, carefully add the lemon slices. Cook for 4-5 minutes until the rinds start to brown. Transfer to a paper towel-lined plate. Once the oil has cooled, save it as a finishing oil. Chop the lemons into bite-sized pieces for the pasta salad and set aside.

3. Cook the pasta: Cook the pasta according to the al dente package instructions.

4. Make the dressing in your mixing bowl: In a large bowl, add the vegan mayo, mustard, red wine vinegar, lemon juice, salt and pepper. Whisk to combine.

5. Add the rest of the ingredients: Add the pasta, chickpeas, chopped charred lemons, arugula, sun-dried tomatoes, vegan feta, parsley, and dill. Mix to combine and enjoy immediately or store in the fridge. It will only get better from here! Oh and use the leftover lemon oil on top.

See you next week for who the heck knows!! JK we do know the recipe and it’ll be TASTY. As for the commentary, your guess is as good as mine. Bye!

Weird way to propose West, but yes.