*taps mic* Is this thing on?
Issue 1: Let's try this again.
Why hello there! Welcome to on hand! If you’ve landed here and somehow aren’t subscribed, I got you:
Hi there!
This is the very first issue of on hand - lucky you! I’ve tried to start a newsletter for my website a few times, but nothing stuck. In trash year 2020 it seemed like everyone started a newsletter, so here we are with a newsletter — another attempt to get some of my writing out in the world in a more consistent fashion. AND to make it even more official, my friend Amanda hooked me up with a qt little brand kit with logos and colors and I am super pumped.
I’ve spent the last few years doing some food writing with no real regularity - a few articles here, a some interviews there. I want this newsletter to be a place to showcase the interesting interviews I’ve done with super cool food, wine, and other industry people - and to occasionally feature recipes, opinions, and other food things I find interesting. The goal here is once a week with an occasional bonus issue. (Though probably not for a while - let’s be honest).
Next week, I’ll kick things with my interview with Kim Pham, co-founder of Omsom, an Asian starter kit company.
In the meantime, here are some of my favorite things that got me through 2020:
Yakisoba kits - Yakisoba is a Japanese stir fried noodle dish and these kits come with individually packaged noodles and sauce. All you need to do is stir fry whatever vegetables/meats you have and toss with noodles and sauce. I got mine at a local Japanese grocery store, but it seems you can easily find them online.
Chili crunch - These spicy, crunchy condiments are not new, but I feel like 2020 was the year they appeared everywhere. There are the OGs like Lao Gan Ma and some chef-y versions like this one from Momofuku. As I write this, I have nearly 10 versions in my fridge and I put them on nearly everything. If you live near an Asian market, they will surely have a few options, but there are also versions available online.
Crew bottle - These bottles are really meant for bartenders, but I love the clean look of the bottles and the ease-of-use of the pour spouts. I put my high-use oils in the bottles and added a pour spout to everything else.
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