10 Things We're Doing Besides Snacking on a (Newly Marked-Down!) Sample Sale
Y’all went SAVAGE on our sample sale and wiped us almost completely clean on the first day. SO. We added a few more styles and marked some down even further. Go have at it—you’ve got until EOD tomorrow before it all disappears. And, because you know what they say about shopping hungry, see below for some snacking advice from two bona fide experts.
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erica’s things
SMHing that this fantastic, 80-year-old peanut-butter brand doesn’t get the love it deserves.
Feeling known when Claire served Zapp’s Voodoo Heat chips—my very favorites RN—as part of a big ol’ cheese-and-nibbles spread.
Salvaging any hard-to-open pistachios—ideally salt-and-pepper ones—with this dead-simple trick.
Dumping far too much of this savory-sweet seasoning on all the popcorn...and trying very hard not to eat what remains with my finger. (But failing at that, mostly.)
Reaching for glazed pecans when I’m feelin’ sophistimacated—the five-spice ones from this recipe are dinner-party gold, and, if you’re not up for making them, Zingerman’s brings it with theirs
claire’s things
Feeling like these dried mangos are so, so much better than all the other dried mangos that it honestly makes me kind of suspicious. Like, what black magic are they using?
Giving you some straight chip chat: Maya Kaimal’s chickpea creation is a truly masterful take on the form.
Sometimes just popping an entire bag of frozen pao de queijo in the oven and calling it a damn fine dinner for two.
Realizing that the uses for this stuff are virtually endless but sticking mostly to stirring it into every single cup of tea I make and occasionally spreading it on toast with cinnamon and honey.
Roasting handfuls of olives, walnuts, and grapes with a touch of olive oil and balsamic and some herbs at 375 degrees for 30 minutes and calling myself a very fancy hostess. (Don’t @ me. There is no link—that is the recipe.)
