Dear reader, we have spent the last four weeks unpacking from a big move. Here is a brief collection of notes that hint at settling in.

So here is something that has helped me, something to recommend, and something I have returned to.

I am adjusting to new systems in every area, including how I plan and source ingredients for dinners (this has taken a tremendous amount of energy). Two things have helped: 1. making family favorites (so, Alexandra’s pizza and Kendra’s chicken) and 2. quick pantry meals (so spaghetti with jarred marinara and Trader Joe’s potstickers). These meals have been familiar and comforting in a new place.

Something to recommend for salads. About a year ago I began eating nearly the same thing for lunch each day: salad with leftovers on top (or just beans or cheese if leftovers don’t make sense on the salad). Something different I’ve started doing however has been shaking Everything Bagel Seasoning on top. This product does not need another cheerleader, but I can’t deny that it elevates my salad every day.

Here’s a food habit I just returned to: the soft boiled egg. I used Molly’s article as my guide a few years back and loved the results. I dropped off making eggs this way in favor of scrambling them in butter, a more forgiving technique, and one my children preferred. But out of nostalgia, I think, I have returned to soft boiling eggs once or twice a week. It has taken a few tries to get the timing right and the eggs peeled in time to enjoy them in their golden yolk glory. But even with their fussiness, they are worth it. I like to sprinkle them with kosher salt and halved grape tomatoes and eat them alongside buttered toast, and sometimes these beans.