Carrot Galette
a light and tasty vegetarian dish to serve with soup and salad
Hi friends,
Even though it’s February, I’m still in New Years planning mode. I recently hosted a gathering with 8 friends where we painted more/less cards for 2026 inspired by illustrator Julia Rothman and it was so fun. I now have the card up in my office and it’s keeping me on track. (Less social media, more dinner parties!)
Here’s my setup: each person got a sheet of paper for notes, a watercolor 5x7 sheet, a pencil, paints to share and a water cup with a small brush. We did this late morning and had coffee and pastries. Easy peasy!
To Read: Each night I read a chapter book aloud to each of our kids at bedtime. With Ezra (who is 11) we just finished House in the Cerulean Sea and I thought it was so great. He really liked it too, and now we are on to the follow-up book, Somewhere Beyond the Sea. They are both YA novels—read more about them in the Goodreads links above.
To Listen: My newsletter could easily become a Priya Parker fan page (!), but this week I listened to her interview with Ezra Klein and it was so wonderful, I highly recommend. I also listened to the Daily episode about Bad Bunny which was fascinating and gave me so much more context going into the Super Bowl (I’m just in it for the food and the half time show!).
Speaking of football, here are 2 snacks you might consider this Sunday—>
Now to our special February recipe for paid subscribers: Carrot Galette. This is the perfect vegetarian dish to serve alongside soup and salad and works for lunch or dinner. It can be served warm or room temp, making it an easy choice for hosting as well!
Carrot Galette
serves about 8 / makes 2 galettes that can be cut into 4 squares each
