Caramelised Yogurt and Okra Pork Rolls 🐽
Welcome to Secret Breakfast / The best place to start serving the best portion of a good person's life, while watching rom-com bits and air-frying banana slices
Hi there!
This 2026 is having a rough start.
Some soft vibes are needed.
Hope you find some here today.
Piero
✹Allen Levi, Theo of Golden.
You Can Drink to That
Alice, a wine rep dulled by routine, escapes to a French vineyard for harvest season where she meets Henri—the vineyard owner's equally adrift nephew—among rows of riesling and an eclectic crew of grape pickers. Author Eliza Dumais, a Brooklyn wine writer known for describing wines as tasting "like cherries and disappointment," draws from her own romance with chef Sam Lawrence to craft this Alsatian love story. Critics praise it as an intoxicating escape that blends sensual European settings with characters so vivid they leap off the page, making readers want to refill their glass and keep reading.
Grape Juice by Eliza Dumais
→ Shortplot: 🍷 🍇 🥂 🫦
Gimbap and Onigiri: when Korea met Japan
I need romantic comedies right now. People We Meet on Vacation was good, but it only made things worse—now I'm hungry for more.
While I wait for the second part of Drops of God (trailer, we'll talk about that when it's time), Netflix's Gimbap and Onigiri showed up.
The plot is simple: Taiga (Eiji Akaso), a former university runner now working at a small restaurant, meets Park Rin (Kang Hye-Won), a Korean animation grad student in Japan who's exhausted and broke. One onigiri later, she's hooked. He's hooked on her smile. You know how this goes.
The lighting is terrible. The sets are worse. The story? We'll see. But the food—the food gives us something.
Forget the symbolic gimbap (★recipe) and onigiri (★recipe) for a second. Episode one alone drops solid ideas: Simmered Beef with Ginger (Shigureni), sweet and salty Japanese comfort food; Jangjorim, Korean soy-braised beef with eggs; Okra Pork Rolls, a 20-minute fix that's good for your stomach; and Natto Pancake, because why not?
At the moment I have another obsession beyond rom-coms —yes, I'm trying to learn (a bit of) Japanese— so I'll keep watching. I don't guarantee the series is worth it, but if more good recipes show up, you'll find them here.
🌎2026 Travel Destinations: 52 Places to Go This Year 🍌Air Frier Crispy Banana Breakfast, and more (★recipe) 🍕Why is pizza in decline? 🌍Pluribus is winning hard during the award season, so: West African sunshine dishes, chicken yassa pot pie and stuffed plantain boats (★recipes) 🎥If you like today's movie stars, probably you'll love this mega editorial featuring a barefoot George Clooney, a flawless Jacob Elordi, a golden Sydney Sweeney and Renate Reinsve having some messy spaghetti 🇺🇸United States have a new food pyramid, apparently they don't like processed stuff no more, and they like smart webdesign: Realfood
Viscerality: some notes on pleasure
Simon Sarris / The Map is Mostly Water
This essay argues that modern convenience—from climate control to mass-produced objects—has dulled our sensory awareness, confining us to a narrow, sterile experience of life. Sarris advocates for intentional pleasure-seeking through everyday rituals: using beautiful dishes, eating seasonal produce at its peak, and choosing objects we genuinely adore over cheap replacements. For food enthusiasts, it's a compelling case that cooking and eating aren't just about nutrition or efficiency, but about cultivating a richer, more visceral relationship with taste, texture, and the rhythms of harvest.
