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This apocalyptic broadcast is proudly #ReFrameStamped 🧟✅

From ReFrame Rise directing alum Meera Menon (and producer Erica Fishman, director of the ReFrame initiative), DIDN'T DIE is hitting theaters tomorrow after a Sundance premiere!

Swipe to find this gender-balanced creature feature at an @amctheatres near you ➡️ And head to the link in @didntdiefilm's bio for more details!

This apocalyptic broadcast is proudly #ReFrameStamped 🧟✅

From ReFrame Rise directing alum Meera Menon (and producer Erica Fishman, director of the ReFrame initiative), DIDN'T DIE is hitting theaters tomorrow after a Sundance premiere!

Swipe to find this gender-balanced creature feature at an @amctheatres near you ➡️ And head to the link in @didntdiefilm's bio for more details!

couldn’t be prouder. #sundance @meeraonthewall @glosesgorbaldi @geoffboothby @shitfromkiran george basil @samratsee @katiemccuen

ischia toast 🍞🌱🍅
on this extremely hot day fantasizing about loaded bruschetta consumed last year on the beach in ischia at lovely bar gino we had to recreate it….
toast fat slices of bread. chop a heap of ripe tomatoes & toss with s&p. rub the toasted bread with cut garlic clove & then mince the clove and add to tomatoes. top toast with sliced mozz, spoonfuls of tomatoes, handful of arugula, drizzle balsamic & olive oil. drape prosciutto over & grate parm or pecorino on top. finish with basil/pasley/whatever herbs you have. made it from memory, but when i googled it was pretty on point 💙. (slide 3 is the google photo)

ischia toast 🍞🌱🍅
on this extremely hot day fantasizing about loaded bruschetta consumed last year on the beach in ischia at lovely bar gino we had to recreate it….
toast fat slices of bread. chop a heap of ripe tomatoes & toss with s&p. rub the toasted bread with cut garlic clove & then mince the clove and add to tomatoes. top toast with sliced mozz, spoonfuls of tomatoes, handful of arugula, drizzle balsamic & olive oil. drape prosciutto over & grate parm or pecorino on top. finish with basil/pasley/whatever herbs you have. made it from memory, but when i googled it was pretty on point 💙. (slide 3 is the google photo)

ischia toast 🍞🌱🍅
on this extremely hot day fantasizing about loaded bruschetta consumed last year on the beach in ischia at lovely bar gino we had to recreate it….
toast fat slices of bread. chop a heap of ripe tomatoes & toss with s&p. rub the toasted bread with cut garlic clove & then mince the clove and add to tomatoes. top toast with sliced mozz, spoonfuls of tomatoes, handful of arugula, drizzle balsamic & olive oil. drape prosciutto over & grate parm or pecorino on top. finish with basil/pasley/whatever herbs you have. made it from memory, but when i googled it was pretty on point 💙. (slide 3 is the google photo)

ischia toast 🍞🌱🍅
on this extremely hot day fantasizing about loaded bruschetta consumed last year on the beach in ischia at lovely bar gino we had to recreate it….
toast fat slices of bread. chop a heap of ripe tomatoes & toss with s&p. rub the toasted bread with cut garlic clove & then mince the clove and add to tomatoes. top toast with sliced mozz, spoonfuls of tomatoes, handful of arugula, drizzle balsamic & olive oil. drape prosciutto over & grate parm or pecorino on top. finish with basil/pasley/whatever herbs you have. made it from memory, but when i googled it was pretty on point 💙. (slide 3 is the google photo)

mole steak n esquites salad 🌽🥩🌶️
grilled things & platter salads basically all i want to eat all summer. rub steak with dried mole spices- cocoa powder, cinnamon, cumin, smoked paprike, salt, pepper, oregano, brown sugar & let marinate. grill some corn & peppers (bell, poblano, jalapeno, etc) & marinate some sliced shallot or onion with vin. spread greens on a platter (arugula, endive, etc) & top with lots of chopped cliantro. drizzle with vin. top with grilled veg & pickled shallot & mix some mayo/sour cream/yogurt & lime juice with remaining vin. drizzle over veggies & top with thinly sliced steak, crumbled cheese & tajin sprinkle.

mole steak n esquites salad 🌽🥩🌶️
grilled things & platter salads basically all i want to eat all summer. rub steak with dried mole spices- cocoa powder, cinnamon, cumin, smoked paprike, salt, pepper, oregano, brown sugar & let marinate. grill some corn & peppers (bell, poblano, jalapeno, etc) & marinate some sliced shallot or onion with vin. spread greens on a platter (arugula, endive, etc) & top with lots of chopped cliantro. drizzle with vin. top with grilled veg & pickled shallot & mix some mayo/sour cream/yogurt & lime juice with remaining vin. drizzle over veggies & top with thinly sliced steak, crumbled cheese & tajin sprinkle.

mole steak n esquites salad 🌽🥩🌶️
grilled things & platter salads basically all i want to eat all summer. rub steak with dried mole spices- cocoa powder, cinnamon, cumin, smoked paprike, salt, pepper, oregano, brown sugar & let marinate. grill some corn & peppers (bell, poblano, jalapeno, etc) & marinate some sliced shallot or onion with vin. spread greens on a platter (arugula, endive, etc) & top with lots of chopped cliantro. drizzle with vin. top with grilled veg & pickled shallot & mix some mayo/sour cream/yogurt & lime juice with remaining vin. drizzle over veggies & top with thinly sliced steak, crumbled cheese & tajin sprinkle.

leftover beans #4,756: huaraches 🥑🫓🫘🍅🥬
unlikely anyone else was wondering what we’d do with the remaining pureed beans from that soup except us, but here we go! mix 1c masa with 1c warm water & a lil salt and mix to playdough consistency. split into six balls & flatten between cutting boards wrapped in saran two at a time. spread beans on one side & seal edges, flatten further without squishing beans out the edges, then cook both sides in a hot cast iron & pop in a 300 oven to cook through. prepare some toppings: brown some chorizo, pickle some onions, mix lime & cumin into some crema, crumble some cheese, chop lettuce, tomatoes, radishes & avocado & top w/ more lime if desired.

leftover beans #4,756: huaraches 🥑🫓🫘🍅🥬
unlikely anyone else was wondering what we’d do with the remaining pureed beans from that soup except us, but here we go! mix 1c masa with 1c warm water & a lil salt and mix to playdough consistency. split into six balls & flatten between cutting boards wrapped in saran two at a time. spread beans on one side & seal edges, flatten further without squishing beans out the edges, then cook both sides in a hot cast iron & pop in a 300 oven to cook through. prepare some toppings: brown some chorizo, pickle some onions, mix lime & cumin into some crema, crumble some cheese, chop lettuce, tomatoes, radishes & avocado & top w/ more lime if desired.

leftover beans #4,756: huaraches 🥑🫓🫘🍅🥬
unlikely anyone else was wondering what we’d do with the remaining pureed beans from that soup except us, but here we go! mix 1c masa with 1c warm water & a lil salt and mix to playdough consistency. split into six balls & flatten between cutting boards wrapped in saran two at a time. spread beans on one side & seal edges, flatten further without squishing beans out the edges, then cook both sides in a hot cast iron & pop in a 300 oven to cook through. prepare some toppings: brown some chorizo, pickle some onions, mix lime & cumin into some crema, crumble some cheese, chop lettuce, tomatoes, radishes & avocado & top w/ more lime if desired.

leftover beans #4,756: huaraches 🥑🫓🫘🍅🥬
unlikely anyone else was wondering what we’d do with the remaining pureed beans from that soup except us, but here we go! mix 1c masa with 1c warm water & a lil salt and mix to playdough consistency. split into six balls & flatten between cutting boards wrapped in saran two at a time. spread beans on one side & seal edges, flatten further without squishing beans out the edges, then cook both sides in a hot cast iron & pop in a 300 oven to cook through. prepare some toppings: brown some chorizo, pickle some onions, mix lime & cumin into some crema, crumble some cheese, chop lettuce, tomatoes, radishes & avocado & top w/ more lime if desired.

seared cumin cod with black rice, corn & grilled zucchini purée 🐟🥒🌽🍚
pre-grilled weekend corn & zucchini application #4: throw squash in blender + some wilted spinach & cilantro to keep it green, vinegar, scoop sour cream or yogurt and s&p n blend til creamy. cook rice. caramelize some shallots & toss with corn. rub cod filets with cumin and s&p n preheat skillet to sear. let cook on one side til you can see it go opaque to the middle and then flip each one once to finish. smear large scoop of sauce in bowl or plate, top with rice, fish, corn & some more cilantro. salt & pepper to taste. nom.

seared cumin cod with black rice, corn & grilled zucchini purée 🐟🥒🌽🍚
pre-grilled weekend corn & zucchini application #4: throw squash in blender + some wilted spinach & cilantro to keep it green, vinegar, scoop sour cream or yogurt and s&p n blend til creamy. cook rice. caramelize some shallots & toss with corn. rub cod filets with cumin and s&p n preheat skillet to sear. let cook on one side til you can see it go opaque to the middle and then flip each one once to finish. smear large scoop of sauce in bowl or plate, top with rice, fish, corn & some more cilantro. salt & pepper to taste. nom.

seared cumin cod with black rice, corn & grilled zucchini purée 🐟🥒🌽🍚
pre-grilled weekend corn & zucchini application #4: throw squash in blender + some wilted spinach & cilantro to keep it green, vinegar, scoop sour cream or yogurt and s&p n blend til creamy. cook rice. caramelize some shallots & toss with corn. rub cod filets with cumin and s&p n preheat skillet to sear. let cook on one side til you can see it go opaque to the middle and then flip each one once to finish. smear large scoop of sauce in bowl or plate, top with rice, fish, corn & some more cilantro. salt & pepper to taste. nom.

summertime salad-nesss 🍅🌱🧅🌽🥓
meal prep hack for those who aren’t inclined toward meal prep: grill a weekend dinner & additionally grill several veg to fridge, ours were corn & squash. so tonight added pre-grilled (and cut off cob) corn & diced squash plus nice summer tomatoes, some pickled minced shallots & chopped dill with leftover quinoa from a din last week plus crisped some bacon and then sauteed more shallots in the bacon drips. made a quick dressing with mustard & grainy mustard, oil of choice, sherry vin & tons of black pepper. tossed salad, topped with bacon & shallot & some soft goat cheese dollops (though avocado was a hard contender). made plenty for three tonight & some for lunches later this week!

summertime salad-nesss 🍅🌱🧅🌽🥓
meal prep hack for those who aren’t inclined toward meal prep: grill a weekend dinner & additionally grill several veg to fridge, ours were corn & squash. so tonight added pre-grilled (and cut off cob) corn & diced squash plus nice summer tomatoes, some pickled minced shallots & chopped dill with leftover quinoa from a din last week plus crisped some bacon and then sauteed more shallots in the bacon drips. made a quick dressing with mustard & grainy mustard, oil of choice, sherry vin & tons of black pepper. tossed salad, topped with bacon & shallot & some soft goat cheese dollops (though avocado was a hard contender). made plenty for three tonight & some for lunches later this week!

summertime salad-nesss 🍅🌱🧅🌽🥓
meal prep hack for those who aren’t inclined toward meal prep: grill a weekend dinner & additionally grill several veg to fridge, ours were corn & squash. so tonight added pre-grilled (and cut off cob) corn & diced squash plus nice summer tomatoes, some pickled minced shallots & chopped dill with leftover quinoa from a din last week plus crisped some bacon and then sauteed more shallots in the bacon drips. made a quick dressing with mustard & grainy mustard, oil of choice, sherry vin & tons of black pepper. tossed salad, topped with bacon & shallot & some soft goat cheese dollops (though avocado was a hard contender). made plenty for three tonight & some for lunches later this week!

summer salad 🍒🍅🍑🌱🧀
arugula: scattered.
basil: chopped.
tomatoes: sliced n diced.
shallot: sliced, pickled n scattered.
blackberries: sliced.
nectarines: sliced n fanned.
cherries: pitted n chopped.
bleu cheese: sliced n crumbled.
balsalmic n pistachio oil: drizzled.
salt n pepper: ground n sprinkled.
salad: finished.

summer salad 🍒🍅🍑🌱🧀
arugula: scattered.
basil: chopped.
tomatoes: sliced n diced.
shallot: sliced, pickled n scattered.
blackberries: sliced.
nectarines: sliced n fanned.
cherries: pitted n chopped.
bleu cheese: sliced n crumbled.
balsalmic n pistachio oil: drizzled.
salt n pepper: ground n sprinkled.
salad: finished.

summer salad 🍒🍅🍑🌱🧀
arugula: scattered.
basil: chopped.
tomatoes: sliced n diced.
shallot: sliced, pickled n scattered.
blackberries: sliced.
nectarines: sliced n fanned.
cherries: pitted n chopped.
bleu cheese: sliced n crumbled.
balsalmic n pistachio oil: drizzled.
salt n pepper: ground n sprinkled.
salad: finished.

summer salad 🍒🍅🍑🌱🧀
arugula: scattered.
basil: chopped.
tomatoes: sliced n diced.
shallot: sliced, pickled n scattered.
blackberries: sliced.
nectarines: sliced n fanned.
cherries: pitted n chopped.
bleu cheese: sliced n crumbled.
balsalmic n pistachio oil: drizzled.
salt n pepper: ground n sprinkled.
salad: finished.

duck congee-sotto + bonus round. 🦆🦆🍲
this started with achieving a long-awaited peking duck dinner at @bistronasus, which offers you some addt’l dishes or the carcass to bring home after dinner so duh. would work w/veg or chicken too. @geoffboothby picked the carcass then pressure cooked it with some ginger & garlic. congee day, i sauteed a chopped shallot, toasted 1c white n 1c brown rice + big scoop miso & 6c duck stock pressure cook on porridge 35 mins nat release. stirred in a few tbsp mirin to taste. crisped duck skin in toaster & duck bits in a pan, served over creamy rice w/black vin n soy. bonus round: fry cakes of leftover porridge & top with a poached egg, chicken sausage & furikake. dinner becomes brunch!

duck congee-sotto + bonus round. 🦆🦆🍲
this started with achieving a long-awaited peking duck dinner at @bistronasus, which offers you some addt’l dishes or the carcass to bring home after dinner so duh. would work w/veg or chicken too. @geoffboothby picked the carcass then pressure cooked it with some ginger & garlic. congee day, i sauteed a chopped shallot, toasted 1c white n 1c brown rice + big scoop miso & 6c duck stock pressure cook on porridge 35 mins nat release. stirred in a few tbsp mirin to taste. crisped duck skin in toaster & duck bits in a pan, served over creamy rice w/black vin n soy. bonus round: fry cakes of leftover porridge & top with a poached egg, chicken sausage & furikake. dinner becomes brunch!

duck congee-sotto + bonus round. 🦆🦆🍲
this started with achieving a long-awaited peking duck dinner at @bistronasus, which offers you some addt’l dishes or the carcass to bring home after dinner so duh. would work w/veg or chicken too. @geoffboothby picked the carcass then pressure cooked it with some ginger & garlic. congee day, i sauteed a chopped shallot, toasted 1c white n 1c brown rice + big scoop miso & 6c duck stock pressure cook on porridge 35 mins nat release. stirred in a few tbsp mirin to taste. crisped duck skin in toaster & duck bits in a pan, served over creamy rice w/black vin n soy. bonus round: fry cakes of leftover porridge & top with a poached egg, chicken sausage & furikake. dinner becomes brunch!

oops i guess we’re out of lentils so i’ll use chickpeas instead but only have an hour because i thought we had lentils w/pesto & burrata 🫘🥣🌱
throw chickpeas in pressure cooker with drippings from roasted chicken (keep em in the freezer & use like boullion, or chx or veg boullion) 2:1 liquid for 30 mins on high pressure. meanwhile defrost pesto (keep that in freezer too). natural release is done, par blend with stick blender & saute some garlic n tomatoes in another pot. when soft, add chickpeas & let it simmer a minute. top bowls with pesto loosened w/sherry vinegar, half a burrata & a drizzle of the good olive oil. s&p to taste. was it actually better than lentils?? maybe.

oops i guess we’re out of lentils so i’ll use chickpeas instead but only have an hour because i thought we had lentils w/pesto & burrata 🫘🥣🌱
throw chickpeas in pressure cooker with drippings from roasted chicken (keep em in the freezer & use like boullion, or chx or veg boullion) 2:1 liquid for 30 mins on high pressure. meanwhile defrost pesto (keep that in freezer too). natural release is done, par blend with stick blender & saute some garlic n tomatoes in another pot. when soft, add chickpeas & let it simmer a minute. top bowls with pesto loosened w/sherry vinegar, half a burrata & a drizzle of the good olive oil. s&p to taste. was it actually better than lentils?? maybe.

oops i guess we’re out of lentils so i’ll use chickpeas instead but only have an hour because i thought we had lentils w/pesto & burrata 🫘🥣🌱
throw chickpeas in pressure cooker with drippings from roasted chicken (keep em in the freezer & use like boullion, or chx or veg boullion) 2:1 liquid for 30 mins on high pressure. meanwhile defrost pesto (keep that in freezer too). natural release is done, par blend with stick blender & saute some garlic n tomatoes in another pot. when soft, add chickpeas & let it simmer a minute. top bowls with pesto loosened w/sherry vinegar, half a burrata & a drizzle of the good olive oil. s&p to taste. was it actually better than lentils?? maybe.

budo-gnocchi-knockoff 🍄🧀🍚
inspired by @99ranchmarket tiny king oyster shrooms + @budonokila budognocchi rice cake cacio pepe. make a lil dashi- kombu n bonito in simmering water, sits for five mins n strain. clean shrooms & clip or slice rice cakes into gnocchi-sized bites. drop cakes into boiling water while you sauté shrooms in a large pan. grate a load of parm/pecorino. when cakes float to the surface, add to shrooms & keep tossing til crispy in spots. then add a knob of butter, ladle of dashi, fat handful of cheese & toss. keep adding cheese, dashi & pepper until desired consistency is acheived.

budo-gnocchi-knockoff 🍄🧀🍚
inspired by @99ranchmarket tiny king oyster shrooms + @budonokila budognocchi rice cake cacio pepe. make a lil dashi- kombu n bonito in simmering water, sits for five mins n strain. clean shrooms & clip or slice rice cakes into gnocchi-sized bites. drop cakes into boiling water while you sauté shrooms in a large pan. grate a load of parm/pecorino. when cakes float to the surface, add to shrooms & keep tossing til crispy in spots. then add a knob of butter, ladle of dashi, fat handful of cheese & toss. keep adding cheese, dashi & pepper until desired consistency is acheived.

budo-gnocchi-knockoff 🍄🧀🍚
inspired by @99ranchmarket tiny king oyster shrooms + @budonokila budognocchi rice cake cacio pepe. make a lil dashi- kombu n bonito in simmering water, sits for five mins n strain. clean shrooms & clip or slice rice cakes into gnocchi-sized bites. drop cakes into boiling water while you sauté shrooms in a large pan. grate a load of parm/pecorino. when cakes float to the surface, add to shrooms & keep tossing til crispy in spots. then add a knob of butter, ladle of dashi, fat handful of cheese & toss. keep adding cheese, dashi & pepper until desired consistency is acheived.

fancy toast 🫒🍅🧀🍞
okay, so it’s a weeknight & you need something lovely & easy to make for dinner. enter: fancy toast. chop a bunch of bits n bobs from the crisper & pantry and toss with balsamic & evoo i.e. tomatoes, roasted peppers, basil, olives, spinach, pickles, etc. slice some cheese, grab some sliced meats, make some toast. rub it with garlic if you like.
stack them high or diy. x.
in memoriam: this time last year eating @bar gino in ischia.

fancy toast 🫒🍅🧀🍞
okay, so it’s a weeknight & you need something lovely & easy to make for dinner. enter: fancy toast. chop a bunch of bits n bobs from the crisper & pantry and toss with balsamic & evoo i.e. tomatoes, roasted peppers, basil, olives, spinach, pickles, etc. slice some cheese, grab some sliced meats, make some toast. rub it with garlic if you like.
stack them high or diy. x.
in memoriam: this time last year eating @bar gino in ischia.

fancy toast 🫒🍅🧀🍞
okay, so it’s a weeknight & you need something lovely & easy to make for dinner. enter: fancy toast. chop a bunch of bits n bobs from the crisper & pantry and toss with balsamic & evoo i.e. tomatoes, roasted peppers, basil, olives, spinach, pickles, etc. slice some cheese, grab some sliced meats, make some toast. rub it with garlic if you like.
stack them high or diy. x.
in memoriam: this time last year eating @bar gino in ischia.

fancy toast 🫒🍅🧀🍞
okay, so it’s a weeknight & you need something lovely & easy to make for dinner. enter: fancy toast. chop a bunch of bits n bobs from the crisper & pantry and toss with balsamic & evoo i.e. tomatoes, roasted peppers, basil, olives, spinach, pickles, etc. slice some cheese, grab some sliced meats, make some toast. rub it with garlic if you like.
stack them high or diy. x.
in memoriam: this time last year eating @bar gino in ischia.