After making myself an unusually good salad lunch (this bean salad above: ripe tomato, cucumber, feta, oregano, salami, and red wine vinegar), I sat down this weekend to dream up some summer meals for the month of July. .
I usually start with Mark Bittman’s classic 2007 article Summer Meals for inspiration. Most of the “recipes” are really just ideas – fresh, in season, simple meals. Lots of seafood. In the summer I need things to be easy, not get the kitchen too hot, and make me feel vaguely like I’m in middle school summer again.
Shopping is a little bit more relaxed – Trader Joes and Whole Foods for some basics, my farm share, and I like to pick things up at Farmers Market – I’m lucky to have a weekend market right down the street.
In Season (in Massachusetts)
Fruit: end of the strawberries, blueberries, raspberries, peaches mid-month. I’m still gorging myself on cherries (mostly Ranier), and typically buy whatever is on sale at the store. The melons starting – watermelon, cantelope.
Vegetables: Lettuces, Green Beans, Beets, Bok Choy, Broccoli, Cabbage, Carrots, Cauliflower, Kale, Chard, Corn, Cucumbers, Eggplant, Leeks, Peppers, Spinach, Zucchini/Squash, Tomatoes (at least hot house). My fresh herbs are all doing well in the planter: parsley, basil, dill, cilantro, oregano.
Cooking Projects:
Nan’s Gazpacho: my grandmother used to make large containers of gazpacho all summer long to take to Maine.
Jordan Marsh’s Blueberry Muffins. This classic recipe from Marian Burros in the NYTimes. I think of my grandparents whenever I eat blueberry muffins (although admittedly those were more likely to be from Market Basket or Costco.)
Recipes: (I mostly use NYTimes Cooking app for specific recipes outside of my own cookbook collection.) Here are a few I’ve bookmarked:
At the end of December, I spend a few weeks in self review mode. I spend a lot of time thinking about what went well, what didn’t, and dreaming up what I want to improve. It’s part gratitude, part exploratory, part strategy. I write about my full process here.
I make it a point to look through my entire roll of photos (I take many!) and one of the most fun parts of my review is simply writing out a list of all the food that I’ve eaten. (This isn’t as difficult as it seems, because I keep regular journals, a “let’s eat!” spreadsheet, and meal plans for just about everything.) Since the pandemic upped my delivery frequency, I look through my various apps for a history of what I ordered from where as well.
Making a grand old list of food is a wonderful way for me to re-live a great meal. It also helps me to expand on what I’d like to eat in the new year and is a great way to help me meal plan. I start seeing patterns (you’ll notice a lot of butter chicken). (You can see last year’s list here.)
Home Cooked Turkish Beans
One day I aspire to write a kitchen diary cookbook as robust as Nigel Slater’s, or something like Ruth Reichl’s My Kitchen Year. For now, there’s this list!
In 2023, I’m hoping to be a little bit more creative in the kitchen! More recipes, more projects, more cooking with friends and family. More Turkish cooking. (I’ll be working on my kitchen resolutions this week – but here’s the 2022 version.)
It’s broken down a few different ways: Good Things I’ve cooked (very few recipes, but when I use them, they are linked). WeCo Meals (a local prepped meal delivery service) gets it’s own long section this year. Good Takeout (roughly once a week). A section for treats eaten at any time. And a miscellaneous section at the bottom.
I’m sure I’m missing lots of things in here, but here’s the non-exhaustive list:
WeCo has absolutely saved me for the better part of the year. I lived for a LONG time without a working dishwasher, and having prepared and delicious “home cooked” food was a lifesaver. Bolded some of my favorites! Most times I’d order a dinner and a kid’s meal for lunch the next day, or split a meal over two lunches. I’ll note that WeCo’s vegetarian and pescatarian meals are *awesome*.
One other thing to note: from the end of March for many months, I experienced a near total loss of taste from COVID for some time, and dampened for several more months. I was mildly afraid to cook lest I burn the house down, and gravitated towards as bright colors and textures as I could. (WeCo totally delivered!)
Smoked Salmon and Asparagus Salad with the crunchies!
Gazpacho with corn, crab, sweet pepper salad
Tiramisu cupcakes
Daquolada
Lobster Roll
Beet + Ricotta Salata Bowl
July
7/7 Shrimp Ravioli
Tofu Truck
Almond Palmer
7/8 Crunchy summer salad + harissa garlic shrimp
August
8/1 Lamb Cavatelli
Summer Halloumi Salad
Crab Dip (VERY GOOD!)
Coconut Lime cookie bar
8/3 Chicken Marsala + Fully Loaded Baked Potato (THIS I HAD TO TOSS BECAUSE I WAS CAUGHT AWAY FROM HOME FOR SEVERAL HOURS AND IT WAS A 90+ degree day and i had forgotten my cooler bag! Tragic!!)
8/5 Roasted cod + chorizo
Beet + ricotta salata bowl
Mezze plate
8/8 Birria Tacos
Cajun shrimp salad
Thick-mint sandwich
8/10 Chickpea tikka masala
smoked salmon + asparagus salad
October
10/24 chicken tinga tacos
Beet + burrata bowl
Bloody hell
Coconut cinnamon rice pudding
November
11/1 butternut squash and coconut curry + harissa shrimp
1/18 CITRUS BOX from Mark Bittman x Birite “The California Citrus Experience”
Ricotta, mini chocolate chips, clementines + amaretto
Asian Pears
1/19 Mom made miso pb cookies
1/29 Cannoli filling from the Star Market freezer
2/6 Chocolate Cherry Marzipan from Russian Market (mom’s credit card)
2/12 Maple Pie from John in Montreal; Cheese St. Viateur Bagels, Romados Egg Tarts
2/17 Box of assorted cookies from Red Rover
2/20 KRAFT DINNER
3/3 Mad Mini’s ice cream sandwiches
3/22 Tortilla with melted string cheese and sausage from buccees
3/22 Rancatores Chocolate Shake
3/23 Ttokboki from TJs with chicken and cheese
3/24 Nutty granola and cream; Kraft Dinner; a mango/orange McDonalds shake
3/25 Cauliflower gnocchi with pesto; a Lobster Sandwich from the Cottage
3/28 Pineapple with Tajin (can’t really taste at this point); banza noodles with cheese and chili crisp
3/29 Can sort of taste the dark chocolate WeCo desserts with cream but everything is mostly gone
4/25 Toast with smoked salmon cream cheese
4/27 Momofuku noodles
4/30 Levain Cookie
5/3 Mikan juice from Whole Foods
5/4 Dunkin Donuts Corn Donut
5/13 Rancatores chocolate shake
5/14 Elephantine cinnamon roll
5/14 Mom made me a strawberry rhubarb crumble for my birthday – SO GOOD
5/16 Levain again
7/5 Caroline sends me INCREDIBLE tahini cookies and cheese crackers from Ottolenghi from her London trip
7/5 Bagel with pimento cheese
7/14 Pancakes with nutella
7/15 Bagel with pimento cheese and salami
7/20 Pimento Cheese toast and nutella toast
8/2 Lemonade at HOME
8/4 TJs Jamaican Beef Patties
8/20 Strawberry rhubarb fruit soup with yogurt
10/1 TJs sticky toffee pumpkin pudding
VOLANTE: slaw, and other good stuff, Dutton Berry Farm Apple Cider (great!) – good to know they just have really nice prepped vegetable salads of all kinds!
10/12 Roasting mini honeynut squashes
10/14 Toast with white bean dip (chopped apples from Volante)
10/21 Post Shift Pilsner
10/31 Barrio Salsa Matcha, Applekraut (eh), Not Just Salad Dressing Gochujang
11/11 Acai bowl and cottage cheese
11/11 Biscuits
11/20 TJs amazing cinnamon bun kettle corn (including a huge piece of crunchy sugar in it!)
12/7 Che Beef Empanada (very good)
12/9 Kodiak cakes; niblets and eggs
12/12 My neighbor’s home made dolma
12/13 Matcha protein shake
12/13 John brings 3 black and white minis from TooJays
12/15 John brings CITRUS from Florida
12/15 Little breakfast sandwiches with stone and skillet, Canadian bacon, cheese
12/24 Christmas cookies (and brownies) from both sets of neighbors!
Shout out to Trader Joe’s mini mousse desserts in the freezer section.
12/29 a perfectly ripened persimmon
Alice Waters Candied Grapefruit Peel
Other good food:
Prep of note: soft boiled eggs frequently, lots of bagels with cheese
Star Market: dark chocolate cake (three layers), Crispy Lettuce, Grape Nuts, Joseph’s lavash (they seem drier these days), banded cannoli cake slice
Desserts of note: Cranberry curd tart from Elephantine, apple crumble from WeCo, thin mints from freezer (2/26), Honey Pot Hill Cider Donuts (11/4) from Somchay, Trader Joe’s Mini Frozen Mousse Cakes
Hello hello! I hope you are keeping warm this winter so far. After having fun doing another end of the year review, one of my winter projects was creating my winter intentions list for myself – a list of Good Things to take advantage of in the coming season across a range of topics.
I do this kind of planning for myself not because I want to jam-pack my days, but because if I think creatively when I’m in good headspace, I’m more likely to take advantage of my own wisdom in the dark days when I’m not. It’s a kindness that I try to practice for myself regularly. (As is updating my list of lists!)
I thought this year I’d write up my guide to share, so you can now download the Winter Good Things guide here for yourself!This 20-page resource is full of lists and ideas to inspire and motivate you during the colder months.
This guide covers a range of topics to help you feel your best, including:
Feelings: Tips on how to process and manage your emotions, as well as resources like the Feeling Wheel and Emotion Sensation to help you better understand and express your feelings.
Food: From cooking and pantry-stocking ideas to finding joy in the kitchen, plus an “all the time shopping list” plenty of goodness to keep you nourished and satisfied.
Products: Looking to make your life a little easier or more enjoyable? This mini-gift guide includes suggestions for products that can help, things that bring joy, (as well as tips on how to avoid overspending).
Curating Inputs: Want to find new movies, TV shows, or books to enjoy? This guide includes recommendations for all three, as well as ideas for curating your inputs for maximum enjoyment.
Movement: Whether you’re looking for enjoyable activities to keep you moving, ways to stay accountable with your fitness, or inspiration for what good looks like, I’ve got you covered.
Activities: From activities to do with friends to solo pursuits, plenty of ideas to keep you entertained and engaged. (Including some Boston area specific ones)
Giving: As the end of the year approaches, the guide offers ideas for giving back to your local, national, and global communities, whether through money, time, or effort.
Rest: Finally, some thoughts on the importance of rest and self care, as well as ideas for physical rest and self nurturing to help you recharge and feel your best.
With so much included, the Winter Good Things guide is sure to have something for everyone. So why wait? Get yours today and start making the most of the winter season!
Every year, I complete a fussy year long review that takes me a few weeks of compiling – a pages long list organized by category, which I find particularly cathartic, even – or particularly – in difficult times (and this year was full of truly great things, but also particularly shitty for me, losing my dad, one of my number one eating partners in crime.) I write about my full process here.
For some folks, a review of a year that is complicated or traumatic (hello, most of us in a pandemic) isn’t particularly appealing, but I find it to be one of my most satisfying activities. In part, because a full 50% of it is my re-living of my meals – the things may be going down in flames, but “at least, I ate!” approach. And ate, I did.
Here is my non-exhaustive list. Honestly, there was more than this, but I may have forgotten to snap a photo, or it really wasn’t worth eating. These are loosely organized, but the whole thing is a little chaotic. I can’t say that all of these things were great, but I’ll bold some of the things that I’d recommend.
Good Cooking
Items I cooked at home, either from recipes (I’ll link those I have) or ideas. Also, items cooked by friends.
Gail Hendryx’s Bouillabaisse (August 26th) for Caroline’s birthday and good salad, figs in ginger syrup and mascarpone, 2015 Seven Stones Cabernet (and the description on the insert.)
Gail Hendryx’s Kemah dinner – Soba noodle salad with shrimp, Bluebell Ice Cream peach with gingersnaps
Gail Hendryx’s Breakfast Tacos
Grilled Eggplant Fatteh from Saffron in the Souks
Beef, taco seasoning, and fire roasted onions and peppers
Food from particular places, or quick items by theme
Other good food:
The Zahav Shortrib extravaganza in February from Goldbelly in NH with fam
Matzoh Ball soup with a massive matzah ball (Zahav)
Stone and Skillet English Muffins
As: egg sandwich; or with chicken liver pate, or with salmon caviar
Favorites From the Farm Share (Farmers to You – a consortium of small farms and food companies in Vermont who deliver to the Boston area – let me know if you want a referral discount!):
VT Pierogies! (In the air fryer); Whizzo Seed and Salt Bagels (with cheese!)
Bone Mountain Farm Shokichi Shiro squash with maple syrup and cinnamon
Favorites from Star Market (over the Mass Pike!): dark chocolate cake (three layers), Cape Cod Cafe Pizza (hands down the best frozen pizza!!), Bubbe’s passionfruit mochi, Stouffers stuffed peppers (don’t knock it), CRISPY LETTUCE
Wegmans: California Rolls (why are they so good?), bacon cheddar sliders on arugula salad, pumpernickel rye bread (with caviar!) or chopped liver!
Desserts of note: Roasted chestnuts with rum from Silvia downstairs – topped with rum, oatmeal chocolate chip cookie from Great Harvest; apple fritter from Love Bird, cinnamon roll from Formaggio; citrus from formaggio, sticky toffee pudding – sticky toffee pudding, co., and the warm chocolate pudding; sutlaç; macerated strawberries with oats and ricotta and brown sugar; meyer lemon and marrionberry ice cream from Red Rover Creamery
Favorites from Formaggio: robiola incavolata, old favorite Cabot Clothbound, Big Sky Grana (dear lord!), the Passionfruit curd, beet tzaziki, Fly by Jing Sichuan Chili Crisp, an overpriced emergency bottle of Kewpie
Favorites from Eataly: saffron and black pepper cheese ‘guffanti piacentinu di ena’, a perfect promotional melon – “buy prosciutto, get a promotional melon” (August 24th)
Rancho Gordo Bean Share: BEPS, Coronas (twice), pintos with honey, Popcorn, yellow eye beans, black lentils with onion (and red wine vinegar) – need to really start eating down the stash.
Hot cocoa with mini marshmallows
From John, specifically: Aldi goat mac and cheese, Elephantine Easter Lemon Curd tartlet, LEVAIN COOKIES (coming to Boston and I’m IN TROUBLE), Indian Pudding Ice Cream from Lagos, Poppyseed cake, from Zabars, lots of good things from Elephantine, Eggs and Maple from White Gate Farm
Tahini Faux-reo from Sofra
Turkish greek beans
The Starbucks Oatmilk Brown Sugar Latte (2) – I normally drink only black coffee?
Star Market Sushi (…not good, but I ate more of it than I’d admit)
Texas: hatch chile chicken, with amazing eggplant and pita with tahini sauce and pomegranate (the pomegranate was a FAIL that tasted like rotting fish)
Breakfast taco at Caroline’s house with bacon and egg and HEB tortilla
A waffle FISH with matcha and red bean ice cream at Seaport at Taiyaki
NYE Sushi dinner from Super Fusion 2 (With Tamago!)
Sakanaya Bowl
Shake Shack Korean chicken sandwich
LeDu Pad Kee Mao and Green Papaya Salad; crab rangoon***
Shan a Punjab Butter Chicken with Masala Chai; kheer and bubs licking the container (5 times)
Sandwich shared with my sibling from Monicas
Lunar New Year: date Nian Gao + 8 Treasure Rice, sweet sesame balls (Feb 12), lo mein, and an orange (sent in cold hands for my walk home)
Lazuri Cafe – Iskender Kebab and Sutlaç
Cottage Lobster Sandwich and Burger
Shake Shack (more Shake Shack)
Chicken and Rice Guys (that garlic sauce!)
Vietnamese Bun (from pho-1 Brighton) – it’s no Pho So 1 Boston!
May 28th: Thistle and Leek
June 4 – Taqueria Mexico
June 6 – first Lobster roll of season at Beach Plum (10 oz.)
June 17 – Carriage House with Mom
June 19 – Eataly with Lizzy, Sofra, Legal Seafood, Rye Beach Lobster Rolls, Pho So 1 Boston
Lakon Paris – Thai Tea and AMAZING chocolate chip hockey puck thick cookie
McDonalds Pineapple Mango Shake (post-workouts)
A very good Chile Verde burrito from Los Amigos
August 21 end of season lobster roll in NH
Hugo’s Restaurant Week (Houston), with Julia, Hector, and Caro
Kolache Shoppe breakfast kolache
Sushico ($50.. for a tiny chirashi bowl; but decent. Would be WAY better in house)
Mr. Kim’s – meat and kimchi on rice with a fried egg, and papaya salad, and noodles, cheesecake with blueberries and lemon meringue (and a noodle kugel from mom)
October 24th. [Celebrate Dad’s Life] Barnacle Billy’s Steamers and Chowder
Dragon Star: HUGE AMOUNTS OF FOOD after the private funeral – pupu platter, etc.
Wild Willy’s Burgers
Cafe Sushi and Boba Milk Tea from next door
Zheng Garden Beef Noodle Soup
The chicken sandwich in Springfield from Granny’s Baking Table with pimento and jam
Clover Lunch (x4) – new around the corner from my house!
Tatte (with Caroline): egg sandwich (and she had mushroom shakshuka)
During the months of September and October, I had the worst two months™️ as my dad was dying of cancer. I needed to feed myself, and wasn’t doing a good job of it. I also didn’t have the energy or desire for most takeout. So I went for a few prepared options, that were truly my saving grace during a hard time. I chose Diane Sanfilippo’s Balanced Bites meals for my freezer – high protein, high quality ingredients. My favorite meals were the spaghetti squash bolognese, egg roll in a bowl, and sloppy joe chili. And for a local delivery option, ordered from WeCo Hospitality, a few times a week.
WeCo Hospitality – started at the beginning of October, and so many great meals. Some of the standouts include:
Shrimp scampi fettuccine: lemon + garlic marinated shrimp in white wine + butter sauce with blistered cherry tomatoes and torn herbs; hand cut fettuccine, shaved parmesan, roasted broccoli
Roasted Eggplant and Farro Bowl (top!): roasted eggplant with black garlic + wood ear mushrooms over poached farro + barley with blistered cherry tomatoes, fresh basil, field greens, feta cheese and meyer lemon vinaigrette
Salt Roasted Beet and Burrata Bowl**: salt roasted Applefield beets, watercress, golden quinoa, toasted pistachios, tarragon dressing and creamy burrata
NY Strip Steak Au Poivre: peppercorn crusted marinated strip steak, four peppercorn + cognac sauce; paprika roasted yukon potatoes, black truffle parmesan butter, blistered broccoli with smoked garlic honey + pickled shallots
Pumpkin Soup
Curried Orzo and Braised Chicken Thigh
Roasted Carrot Salad
Roasted Chicken Ramen: soy marinated roasted chicken breast with hoisin + ginger glaze; shiitake mushroom + spring onion broth, spicy miso paste; spring beans + peas with curry leaves + wilted spinach, fresh wavy noodles, scallions, pickled mushrooms and marinated egg
Foragers Bowl: shredded duck confit over barley with roasted mushrooms, rehydrated pickled mushrooms, roasted asparagus, carrots, and pesto
Roasted chicken biryani: yogurt + curry marinated chicken breast, basmati rice cooked in shorba with saffron, onion, mustard seed + coriander; sweet potato korma braised in coconut milk with chiles + spices; cucumber + red onion raita with mint + dill, naan
Oolong Tea Braised shortribs with charred alliums, sichuan peppercorn honey jus, toasted farro with maitake + oyster mushrooms, dried cherries + tahini brown butter; roasted cauliflower + broccoli with sweet chili garlic crunch, charred kale + arugula salad with torn herbs + candied orange; matcha vinaigrette
Baja Shrimp Tacos: citrus poached shrimp with guajillo-agave glaze, fresh mango salsa, pineapple-chipotle mayo, cilantro-lime rice, crunch napa cabbage slaw with shaved veggies + citrus, pickled red onion + lime
Desserts of note: Cranberry + Apple Crumble with pecan brown butter crumbs, Weco COOKIES, Carrot Cake, blueberry cheesecake with oat crumble
What’s next?
Here’s to great eats in 2022! I’d love to hear your favorite 1-3 recipes or meals. I’ll add them to my list for next year!
One of the key insights of the past decade: if I write it down on a list, I’m more likely to do it.
Lists enable me to dream and achieve in ways that I wouldn’t otherwise be able to. They are the structure that enables me to envision more and do more. I keep master lists, reading lists, home projects, work lists, and more. Some are written as a way to to plan, others as a way to acknowledge achievements – one of the highlights this year was my “movie consumption list” – my goal to watch 52 new to me movies! (I even have lists of lists.)
One of my favorite lists to come back to each year is my Kitchen Resolutions: my commitment to spending more time doing the things I love: cooking, reading about food, talking about food, and eating…. all of the food.
I’ve been writing these resolutions for more than a decade, and some of them pop up year after year – affirm doing good things that work – and a handful are new each year. You can take a peek through previous years here: (2012) (2016) (2017) (2018)
First, here are some of my previous resolutions I’d like to continue with:
My weekly meal planning process – this has gone through different iterations over the years – waffling back and forth between digital and paper, depending on mood. Currently it’s a revised template that ends up either in my Evernote or paper journal (which I then snap a photo of before heading to the grocery store.) Each week I sit down and assess the things in the fridge or freezer that need to be used up, plan out things to batch cook, and dream up my dinners, lunches, and snacks. Then I shop.
Bucket list restaurants – I can count the number of times I ate out on my two hands in the past year. While I’m all for home cooking, I’d like to continue to eat my way through some of the local gems we have in this area. (To that end, I use the Eater 38 as a guide.)
100(0) fruits, nuts, and seed to try – here’s my list; quite a few of these I’ve definitely eaten (but can’t actually remember eating…. hello aging) so I’ve left them on my master list to actually re-try for the record. A good friend is on a quest to fall in love and try new vegetables, so I might rope her in to some of them and see how we do.
Minimize the amount of stuff on the counter in my kitchen –I generally like access to “all the things” in my kitchen. That doesn’t mean that they have to all be on the counters everywhere. This year I added a handful of new pots and pans without getting rid of other stuff, and it’s clear that I need a better storage solution for everything. (I did however add spice racks to my kitchen, which was a good move!)
Cooking recipes from cookbooks – while I’ve never been one to actually cook recipes from cookbooks regularly (I usually read, learn, and adapt), Alison Roman’s Dining In: Highly Cookable Recipes had SUCH great recipes that I cooked many of them this year, and will concede that sometimes it’s fun to let someone trusted “take the wheel”. I’ll make an effort to add at least one cookbook recipe to my weekly meal plans, and combine this with some favorite cookbook re-reads:
What other resolutions are on the docket for 2020?
Blogging my weekly Good Things: yup, back on the wagon. I’ll note that one of the biggest differences between writing each week and not writing each week (hello, crazy back half of 2019!), was that without the suggestion of public accountability, my meals got much more boring, and not in a good way.
Cookbook Dinners: over the past few years I’ve made some half-hearted attempts to form a cookbook club, but I think I’ll take it up again this year, even if it’s only me doing the cooking. The last one I did was Zahav, and it was a good time for all. (Despite the recipes needing more seasoning, but I digress.) My goal here will be a minimal and doable 3 times this year.
Revise my backup list: (a version of it here) even when I meal plan, some days, I just want comfort food that requires little effort and really only muscle memory. A bowl of rice with yogurt, a box of Annie’s macaroni and cheese, or gasp – TJ’s chicken nuggets. I’m going to peruse Dinner: A Love Story, because I seem to recall that she has good inspiration here.
Food memoirs and literature: while I made it through more than 52 books in 2020, there was NARY a food memoir or food history, and boy do I need to change that. It’s one of my favorite genres. To do this week: add a handful of these to my January reading list to get off on a good start.
Garden 2020: this year I made the effort to grow more in my pots and had ample fresh herbs. I also weeded and tended to the back plot – and grew some medium-happy potatoes (I’ll probably go for bigger ones next year), an outsized rosemary, lavender, and more.
Other notes: taking a new stab at a Kitchen Projects list, having people over for casual meals more often, cooking with my Turkish spices more often, making a batch of ice cream every so often, baking pumpkin chocolate chip cake.
Do you have any kitchen resolutions this year?I’d love to hear about them!
I added a new list to my list of lists this week: one of my kitchen resolutions for this year – a thousand new fruits, vegetables, nuts, and seeds, stretching both my culinary chops, shopping habits, foraging opportunities, and encouraging and indulging my travel bug. I suppose this is more of a lifelong quest to eat with curiosity. I don’t exactly plan on trying a thousand new foods this year, but hopefully I’ll get a good start. Game, on!
The Second Lunch is a (mostly) food blog by Sam Tackeff about recipes, food writing, ingredient hunting, travel, healthy living, fitness, and everything in between.
Please do not steal! Email me at sam [at] thesecondlunch.com – if you’d like to use one of my photos, and I’d be happy to share my terms. Thanks!
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