Give yourself a break already

Let's Get Lost, Issue #34, Jan 18,2025: Burnout prevention challenge, Palm Springs restaurants, Creamy white bean pasta, Tres leches pan de elote, Easy chicken enchiladas, Bonus cookbook excerpt!

Before we begin… We are in San Diego, California this month and, like the rest of the country, horrified by the devastation of the fires in LA.

emily nunn

, who writes the Department of Salad, told an insightful story this week about lending a helping hand and meeting people where they are. It’s worth the read.

For most of us, there is a paralyzing helplessness in watching tragedy through our television and computer screens. These windows to the world provide an up close and personal view to all the world’s tragedies but leave little outlet for how we might help.

If you want to help but aren’t sure how, donating to the American Red Cross is one of the best things you can do.

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Maybe movies are the answer

I spent last week at the Palm Springs International Film Festival with my friend Judy, aka the pasta queen (check out her homemade pasta tutorial in last week’s issue).

Judy, who lives in neighboring Desert Hot Springs, attends the entire 11 day festival every year. I purchased a 5-day pass and I’ll admit, was wary of how I’d feel about watching movies all day for 5 days straight.

I needn’t have worried. The festival was a blast. We saw three films a day which left us plenty of time in between showtimes to move around, try out new restaurants, talk about the movie we just saw, and select the next.

Also, an important discovery: a day of movies (or 5 days of movies) is a remarkable antidote to burnout.

Some of you might roll your eyes at this, but this is a genuine surprise to me. Watching movies all day is not really something I do. My husband would say (has said) that rest is not the kind of thing I do, and I do understand his point. We are who we are, and I’m a doer.

Most of the things I’m interested in have some kind of productive value. I like there to be a tangible result to whatever I’m spending my time on. Doing something just for the sake of doing it does not come naturally to me. I don’t understand the point. Which really is the problem isn’t it? That I think there has to be a point.

But it’s true. I prefer there to be a purpose, a reason, a result, for almost every thing I do. And, as I am certain you are already aware, the law of diminishing returns applies here. And it bites me in the ass every single time.

I talked to my husband the morning after the first day at the festival and here’s the summation of that conversation:

- We saw three movies yesterday and it felt so good to just sit there. I think I really needed this.

- (hysterical laughter) Of course you do. You are so burned out.

It’s true. He was right.

I confessed that for weeks I’d been fighting the urge to just sit on the couch and read all day. Valiantly battling off my body’s plea for a break as if I were my own worst enemy. Which, of course, I am.

He gently suggested that I might want to listen to that urge more often. That, perhaps, allowing myself some rest from time to time might be good for me.

You don’t say.

Anyhoo, I discovered last week that watching movies all day is a great way to give yourself a break. And I think the experience can be replicated without going to a film festival.

The key here, my friends, is that I really think it needs to be done as a day out.

Yes, I know you could stay home and stream movies from your sofa. But, if you’re anything like me, it will be impossible to not end up doing some other stuff. Also, I feel the eating out part is important. Fixing food and washing up is not a part of this plan.

Burn out prevention challenge: Create your own film festival

1. If possible, travel to a nearby city with a movie theater, or multiple movie theaters and some good restaurants close by. You can certainly do this in your own home town, but it’s kind of nice to go somewhere out of the ordinary. Also, the bigger the theater, the better so you have a lot of movies to choose from.

2. Look at what’s playing in the theater(s), but don’t obsess over it. Mostly look at what times the movies are playing and arrange your day so you can see at least 2 or 3 - perhaps even 4. One of the best things about the film festival was walking into a movie knowing very little about it. I had no expectations about what the movie was about or whether I would like it. I was just along for the ride. Love it, hate it, or something in between, it’s all part of the experience.

3. Find a good restaurant for lunch and another for dinner. Pick places that are a treat either because you know you love them or because you’ve wanted to try them but haven’t yet.

4. Go with a friend who has a similar level of desire to analyze the movies. This is important. If you are the kind of person who longs to break the movie down, piece by piece, and really get into the meat of what you thought was great and what you thought was trash, pick a friend who is also into this. The same is true for those of you who want to just enjoy the movie and get on with it.

If you’re really into this idea, try it for a whole weekend - Friday night, and all day Saturday and Sunday.

Please, please let me know if you do this! I want to know what you saw, what you ate, and who you went with!

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Movie watching aside: What are the signs that you’re headed for burnout and what are one or two things that you know you can do to revive yourself? Hit the speech bubble - 💬 - at the top or bottom of this post to leave a comment.

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Palm Springs restaurant recommendations

The patio at Clandestino in Palm Springs, CA.

Palm Springs is bursting with good restaurants and Judy and I did our level best to try as many as we could. These were my favorites:

• Tac/Quila. Jalisco style cuisine with with specialty tequilas and mezcals.

• Clandestino. Owned by the same couple as Tac/Quila, Clandestino is described as Tac/Quila’s moody sister and I think that fits. Both restaurants were delicious, but Clandestino inspired two of the recipes in this issue and a third that you’ll find in next week’s issue.

• Sherman’s Deli. This place is packed from morning till night and for good reason. It’s a classic New York style deli with a huge menu, huge portions, and a pastry case that made my jaw drop.

• Crudo cervicheria. What do you order at a cervicheria? Ceviche of course! I ordered a ceviche with cod, mango, and avocado served with house fried chips and a passion fruit habanero margarita. It was just as good as it sounds.

• Guiseppe’s pizzaria. This is a Chicago style pizza and pasta restaurant where they make their pasta in-house. I ordered cacio de pepe which inspired the recipe for creamy white bean pasta below.

• Thai Smile. I judge every Thai restaurant by how much I like their Pad Thai and this one passed with 5 gold stars. I couldn’t stop eating it.

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My new favorite toy!

For Christmas, my daughters gave me a Ninja Creami and I LOVE it so very much. Simply pack whatever you want into 24 ounce containers and put it in the freezer for 24 hours.

For example, earlier in the week I packed one of the containers full of canned pineapple, pears, and cherries. Nothing else, just canned fruit. The next day, I pulled the container from the freezer and put it in the machine. In about 2 minutes, it transformed the block of frozen fruit into creamy sorbet. And I mean it when I say - creamy sorbet. No ice crystals. No graininess. Just smooth, velvety sorbet.

Since it was a Christmas gift, the first thing I tried in it was eggnog. Again, I added nothing else to the container - just eggnog - and put it in the freezer. A couple of days later, I put it in the machine and in 2 minutes we had rich, creamy eggnog ice cream.

I also made chocolate ice cream with cocoa powder, coconut milk, sugar, vanilla and a pinch of salt. And yesterday morning, I used it to make frozen yogurt with Greek yogurt, honey, and chunks of fresh papaya which we ate for breakfast. So good!

It was the BEST gift for this ice cream lover.

Do any of you have a Ninja Creami? What do you make with it?

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Creamy white bean pasta

After last week’s pasta making lesson, it seemed only right to offer you a new pasta recipe in this issue. This one was loosely inspired by one of the meals I had in Palm Springs at a pizza and pasta restaurant called Guiseppe’s.

The pasta at Guiseppe’s is made in-house and you can taste the difference in every bite. I ordered the classic cacio de pepe, which was cooked to creamy, cheesy perfection.

For this recipe, I wanted to create something similar - a creamy sauce that would enhance the flavor of the pasta while also letting it be the star of the show - but, lighter, and with more protein and fiber. Instead of butter and cheese, I turned to white beans which are pureed in a blender then mixed with garlic, sage, and olive oil for a gorgeously simple sauce that tastes rich and comforting.

As you’ll see in the recipe, cheese is optional. It certainly enhances the dish, but really isn’t necessary. Add it or leave it out, it’s entirely up to you.

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

Ingredients:

• salt and ground black pepper

• One 15-ounce can white beans (Navy beans, great northern, or cannellini beans)

• about 1/4 cup chicken or vegetable broth or water

• 1/4 cup extra virgin olive oil, plus more for drizzling if you like

• 1 - 3 teaspoons crushed red pepper flakes, to taste

• 3-4 large cloves of garlic, peeled and chopped

• approximately 20 fresh sage leaves

• About 1 tablespoon of lemon juice, more to taste

• 3/4 - 1 pound pasta (I used homemade spaghetti noodles)

• About 2 cups cherry tomatoes, cut in half

• Grated parmesan or pecorino romano cheese (optional), for serving

How to make it:

1. Add just enough water to a large saucepan so that when you add the pasta it will be submerged and have some room to move (*see note below). Add enough salt to make the water taste salty. Set it over high heat to bring the water to a boil.

2. While waiting for the water to boil, drain the beans then dump them into a blender or food processor along with 1/4 up of broth or water. Puree until completely smooth. (Add more broth or water if the beans aren’t moving around in the food processor or blender.)

3. Add 1/4 cup of olive oil, as much red pepper flakes as you like, and the chopped garlic to a large skillet and set it over medium heat. Cook, stirring, for about 1 minute then add the sage leaves. Cook, stirring, until the garlic is just barely starting to brown. Add the pureed beans, and heat until bubbly. Taste and season with salt, pepper, and a generous splash of lemon juice. Cover, and keep the sauce warm.

4. Add the pasta to the water when it starts boiling and cook until it’s al dente - tender but also firm and chewy. Drain the pasta, reserving at least 1 cup of the pasta cooking liquid. Add the pasta to the skillet with the bean sauce. Set the skillet over medium heat and toss the pasta around in the pan, adding enough of the reserved pasta water to create a sauce that coats all the noodles.

5. Remove the skillet from the heat, taste and adjust seasoning, and serve drizzled with a bit of extra oil, a few sliced cherry tomatoes, and a handful of grated cheese if desired.

Recipe notes:

• Any kind of pasta will work in this recipe - fusilli, rigatone, or farfalle are great choices, as is fettuccini noodles, egg noodles, or even homemade pappardelle.

• My friend Judy, who I stayed with while attending the Palm Springs Film festival, gifted me a bunch of sage from her garden, which was perfect in this creamy sauce. But other good options include thyme, basil, oregano, or Italian parsley.

• When you come across a pasta recipe that uses some of the pasta cooking water in the sauce, it’s important to cook the pasta in just enough water. as pasta cooks, some of the starch leaks out into the water. This starchy water can help thicken pasta sauces as long as it’s not too diluted.

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Tres leches pan de elote

This recipe and the chicken enchiladas below were inspired by a meal I had at Clandestino in Palm Springs, California. If their food wasn’t so delicious (and it is) the patio at Clandestino would be reason enough for a visit.

Glossy black tables and umbrellas float amongst lush tropical plants and brightly colored flowers. In the middle of our meal we watched a hummingbird flutter around the room, eating its fill from the vibrant hibiscus flowers adorning each table.

Happily, the bright, luxurious patio is a bonus because as delightful as it is, the food is the main event.

We started our meal with a colorful papaya and jicama salad with watermelon Serrano vinaigrette (you’ll find the recipe in next week’s issue!), moved on to chicken enchiladas (recipe below), and finished up with their version of pan de elote, which included a three-milk soak similar to what you’d find in a tres leches cake. I was smitten.

Pan de elote is a sweet Mexican cornbread made from whole corn kernels and sweetened condensed milk with a soft, sweet, almost custard like texture. The batter is prepared by pureeing corn with milk and sugar so you get the flavor of the corn without the texture of corn kernels. (Although, I have read several recipes that fold in additional corn kernels to add some of that texture back in.)

As with the pan de elote I had at Clandestino, this recipe calls for soaking the cake in a mixture of three different kinds of milk (tres leches) - sweetened condensed milk, evaporated milk, and heavy cream. Top slices with a dollop of cream cheese whipped cream for a dessert akin to bread pudding with plenty of sweet corn flavor.

Prep time: 20 minutes

Bake time: 50 minutes

Serves: 9

Ingredients for the cake:

• 2 1/4 cups all-purpose flour

• 1 1/2 teaspoons Baking Powder

• 3/4 teaspoon kosher salt, OR 1/2 teaspoon table salt

• 2 cups fresh or frozen sweet corn, white or yellow (if using frozen, there is no need to thaw)

• One 14-ounce can sweetened condensed milk

• 1/4 cup whole milk

• 1/3 cup granulated sugar

• 1 tablespoon pure vanilla extract

• 3 large eggs

• 3/4 cup unsalted butter, melted

For the tres leches and cream cheese whipped cream toppings:

• One 12-ounce can evaporated milk

• One 14-ounce can sweetened condensed milk

• 1 1/2 cups heavy whipping cream, divided

• 4 ounces cold cream cheese

• 2-4 tablespoons confectioners sugar (powdered sugar)

• 1 teaspoon pure vanilla extract

• pinch of salt

1. Preheat the oven to 350 degrees F. Smear the inside of a 9-inch square baking pan (or an 8-inch round cake pan that is at least 3 inches deep) with butter or vegetable shortening. Sprinkle a tablespoon or two of flour inside the pan and shake it around until the entire inside is coated with flour.

2. Add 2 1/4 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 3/4 teaspoon of salt to a medium size bowl and stir with a wire whisk to mix. Set aside.

3. Add 2 cups of corn, a 14-ounce can of sweetened condensed milk, 1/4 cup whole milk, 1/3 cup sugar, and 1 tablespoon of vanilla to a blender and blend until the mixture is a smooth puree.

4. Pour the corn puree into a mixing bowl and use an electric mixer to beat in the eggs one at a time, beating well after each addition. (You can also do this by hand, beating vigorously with a wire whisk.) After all the eggs have been added, beat in the melted butter.

5. Add the wet ingredients to the dry ingredients and stir with a rubber spatula or wooden spoon just until everything is combined.

6. Pour the batter into the pan and bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out without any evidence of raw batter.

7. While the cake bakes, pour a 12-ounce can of evaporated milk, a 14-ounce can of sweetened condensed milk, and 3/4 cup of heavy cream into a bowl. Whisk to blend then set aside.

8. Add 4 ounces of cream cheese, 2 tablespoons of confectioners sugar, a teaspoon of vanilla, and a pinch of salt to a mixing bowl and beat with an electric mixer until smooth, about 2-3 minutes. With the mixer running, slowly drizzle in the remaining 3/4 cup whipping cream and beat until thick and spreadable. Taste and beat in more confectioners sugar if you like (*see note).

9. After removing the cake from the oven, allow it to cool for 10 minutes in the pan. Cut it into 9 squares and place them on plates. Use a fork to poke a few holes in the top of each slice. Pour a generous amount of the three milk mixture over each slice and top with a dollop of cream cheese whipped cream.

Notes:

• This cake is especially delicious eaten warm, so serve it soon after baking, or reheat slices for a few seconds in the microwave. If the cake is only slightly warm, or room temperature, you can also gently heat up the three milk mixture in the microwave or on the stovetop and then pour the warm milk over the cake.

• The minimum amount of sugar in the cream cheese whipped cream, 2 tablespoons, is just enough to sweeten it very slightly. I prefer to keep it on the less-sweet side to balance out the sweetness of the three milk mixture. However, if you prefer it sweeter, just add more confectioners sugar.

• This cake is also delicious served with fresh berries or slices of any kind of stone fruit.

• Instead of the cream cheese whipped cream, serve slices of this cake topped with a scoop of vanilla ice cream.

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Chicken Enchiladas

As mentioned earlier, this recipe was inspired by chicken enchiladas I had at Clandestino in Palm Springs, California. Two over-stuffed roasted chicken enchiladas covered in sizzling poblano salsa and melted cheese, served in a small cast iron pan.

As is often true of the things I love the most, the brilliance of those enchiladas was in their simplicity. I love hours spent in the kitchen creating the kind of meal that is a true project. Sometimes.

The rest of the time, I want to gather a small handful of really good ingredients into a meal that is big on flavor and low on effort.

That’s what the No Recipe Required series is all about and that’s what you’ll get with these enchiladas.

It’s easy to prepare as many or as few enchiladas as you like. I like to use large corn tortillas (labeled “king size”) and serve 2 enchiladas per person. If using smaller corn tortillas, plan on 3 enchiladas per person.

Prep time: 10-15 minutes

Bake time: about 20 minutes

Ingredients:

• Vegetable or canola oil

• Corn tortillas

• Shredded cooked chicken: pick up a rotisserie chicken from your local market or use any kind of leftover chicken or roasted chicken. Because there are so few ingredients in these enchiladas, it’s important that the chicken be flavorful and well seasoned.

• Oaxaca cheese and/ or Monterey Jack cheese: Oaxaca is a semi-soft white cheese that’s similar to mozzarella. I like to use oaxaca cheese inside the enchiladas and shredded Monterey Jack (or any kind of melty Mexican cheese) sprinkled over the top.

• Herdez Salsa Verde: or any kind of salsa verde.

• Lime juice

• Sour cream: Any kind will do, but I especially like the runnier Mexican sour cream, often labeled Crema Mexicana.

• Avocado slices, seasoned with salt

• Fresh cilantro

How to make these enchiladas:

1. Heat the oven to 400 degrees F. Add a couple tablespoons of vegetable or canola oil to a skillet and set it over high heat. When the oil is very hot, add one corn tortilla. Let it heat in the hot oil for 3-4 seconds then use metal tongs to flip it over. Let it heat on the other side for 3-4 seconds then remove it to a paper towel lined plate. Repeat with the remaining tortillas, stacking them in between paper towels to absorb the excess oil. This will soften them up so they roll easily without breaking and gives them a better texture after baking.

2. Add a generous amount of shredded chicken and some cheese to each tortilla and roll it up into a fat enchilada. Place the enchiladas in a cast iron pan.

3. Stir some lime juice into the salsa verde. The added tartness of the lime juice is a delicious contrast to the savory chicken and melted cheese, but how much you add is up to you. Pour the salsa over the enchiladas, adding enough to cover the the surface of the enchiladas and pool in the bottom of the pan.

4. Sprinkle the enchiladas with more cheese and place in the oven to bake. Bake until the salsa is sizzling and the cheese is melted.

5. Serve the enchiladas topped with sliced, salted avocado slices, chopped fresh cilantro, and a drizzle of sour cream.

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Speaking of no recipe required…

In the soon-to-be-released Let’s Get Lost cookbook, you’ll find 36 dishes with the no recipe required label scattered throughout the book. Here’s the page from the book’s index that lists them…

When you see the no recipe required label it’s a signal that the dish is more of an idea than a recipe. They are easy to adapt to your own personal tastes and preferences because they are designed to be thrown together with whatever ingredients you like.

Here’s one of my favorites especially this time of the year.

Let’s Get Lost, the Cookbook Vol 1 will be released later this month and this is one of the recipes you’ll find within its pages.

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That’s all for now, friends. I hope you have a delightful week and, if you are enjoying this newsletter, please tell your friends.

If you make something from this issue, have questions or anything you’d like to share, add a comment below. I ❤️ to hear from you.