Workday Reading

The Edition: No. 177

Hope is being able to see that there is light despite all of the darkness. // Desmond Tutu

+ The end of the ‘Girlboss’ is here.

+ Eileen Fisher, your WFH wardrobe, is on flash sale at The Rack.

+ Should any parents be Instagramming their kids?

+ Face feeling puffy? An ice roller helps. Also, $5 eye gels in the fridge.

+ How to nail a job interview — remotely.

+ Express has your Zoom blazers.  This bright pink is adorable.

+ The secret history of the rape kit.

+ In my Sephora Cart: This mini enzyme scrub and Briogeo’s hair mask.

+ Self-education may be the secret to career success.

+ Can I own this Amazon t-shirt dress in every color?  We’re about to find out.

+ Six ways to save money on a tight budget.

+ Bare Necessities has summer pjs. Love these, these, and these plus-size.

+ When it all feels too much, write a letter to your future self.

Is it just me or are you so tired of cooking?  And eating your own cooking?  And planning menus?

Oh good, not just me.

This week, we decided to try something different and make a monstrous charcuterie board.  We just poured a couple of glasses of wine, arranged food on a tray, and hung out for an hour.

It was simple.  It used up about to spoil fruits and veggies, and with the right mix of jams and sauces, it was so good.

On Sutton Place and Skinnytaste both have how-to guides for creating gorgeous platters.  But here are a few things that I like on mine.

Dalmatia Fig Spread is the best jam if you like blue cheese or white cheddar.  It’s got a little crunch from the seeds and a real meaty texture.  Doux South makes the best pickled vegetables — I like the Angry Cukes the best.  And then, I have to have Marcona Almonds.

To serve it, you need a comically large wood cutting board (or a clean baking sheet), a few little ceramic bowls, and some cheese knives.  And cheese knives are one of those things that you never think you’re going to need or want, and then someone gives them to you as a gift, and you’re grateful.

Frankly, we may just eat charcuterie board for the foreseeable future.  Because it’s not heavy, it’s easy, and it feels like something to look forward to in a time where there is nothing to look forward to.

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  1. Anna c says:

    The term #girlboss (along with #bossbabe) makes my skin crawl. The medium article was a really interesting read; thanks for sharing!!

    And I love charcuterie boards for dinner!! Mine are usually very small (given that I’m just feeding myself): one meat, one cheese, crackers, and various veggies, but they’re amazing on nights when it’s just too hot to cook.

    June 23, 2020/Reply
    • Diane says:

      And “ladyboss.” Yuck.

      June 23, 2020/Reply
  2. Chelseas says:

    Love all the actionable info in the self-education article. Bookmarked.

    And your charcuterie board items are going on my shopping list right now.

    June 23, 2020/Reply
  3. J says:

    Count me in as another who loves charcuterie boards for dinner! The family likes it because we can put everyone’s favorite cheeses and meats on there with the additions of our fave fruits and vegetables. I like honeycomb on the platter when we can get it or we sub a honey bear or Mike’s Hot Honey. Add whatever crackers we have in the house, and it’s a great supper.

    June 23, 2020/Reply
  4. Mallory says:

    Anyone else call charcuterie boards “grown up Lunchables” or is that just me?

    Seriously, though, it’s the best for those of us in swampy locales when the idea of cooking literally anything makes you want to sweat.

    June 23, 2020/Reply
    • Anna c says:

      I definitely call them that!

      June 23, 2020/Reply
  5. Jane says:

    The rape kit article was powerful. I’m struck by the fact that we have made so much progress, but also that 45 states have yet to clear their backlog.

    June 23, 2020/Reply
    • A says:


      June 23, 2020/Reply
  6. Traci Dove says:

    I ordered that dress the last time you featured it. What a great find! I am going to get some more colors myself!

    June 24, 2020/Reply