Vacation, All I Ever Wanted
So you’re unlikely to be going anywhere this summer — and you’re probably sick of staring at your computer these days, for a virtual this and a virtual that. But fret not! Your summer dreams can still live on — just, you know, a bit closer to home. Here, ways to bring New Yorkers’ and Californians’ favorite summer getaways, from Montauk and upstate to Catalina and Napa,
home this summer — without being glued to a screen. BY KRISTEN TAUER, LEIGH NORDSTROM AND RYMA CHIKHOUNE
• Preheat the oven to 375 degrees Fahrenheit.
• Sift all the dry ingredients (first five) into a large metal or glass bowl. Add in cold, cubed butter and start to work the butter into the flour with your fingers or a pastry blender until the butter is the size of peas.
• In a separate bowl, whisk together the buttermilk, 1⁄2 cup cream and eggs and pour into the center of the dry ingredients. Using your hands, mix the liquids into the flour just until the dough comes together. Turn the shortcake dough out onto a liberally floured surface and start to mold into a disc about 2-inches high. Portion shortcakes by using a 2 1⁄2-inch biscuit cutter. Gently ease shortcakes out of cutter and place onto a sheet tray lined with parchment. Once all shortcakes have been cut out of the first dough disc, bring the remaining pieces of dough together and cut out remaining shortcakes. Discard the remaining dough, as using it will result in tough shortcakes. Chill dough in the freezer 10 to 15 minutes or in refrigerator for an hour before baking. Brush the shortcakes with remaining 2 tablespoons of heavy cream and sprinkle with sanding or granulated sugar. Bake the shortcakes for 20 to 25 minutes, or until golden brown and puffed. Allow to cool completely before cutting open and assembling shortcakes.
For those who won’t make it out East this summer (or just want a break from the baking frenzy), Carissa’s bakery is sending out overnight shipments of its Salty Soured Pickled
Rye on Thursdays. Made with locally grown rye, the bread also uses a rye starter cultured over 15 years ago in Southampton. The bakery is also offering kits to make their chocolate bouchon at home, with proceeds benefiting the Springs Food Pantry.
If you were counting down the days until you could dance the night away at the Surf Lodge, we empathize. Luckily, the hot spot’s founder Jayma Cardoso has shared a playlist of her current favorite ways to bring the Surf Lodge vibes into your apartment this summer.
1. Tash Sultana — “Pretty Lady” 2. Fiona Apple — “Fetch the Bolt Cutters” 3. Tame Impala — “Breathe Deeper” 4. Grimes — “Violence” 5. Charli XCX – “Enemy” 6. Phantogram — “Into Happiness” 7. Flume & Toro y Moi — “The Difference” 8. Poolside — “Can’t Stop Lovin’” 9. Bob Moses — “Tearing Me Up” 10. FKA Twigs — “Sad Day” 11. Mark Ronson x Lykke Li —
“Late Night Feelings”
Montauk is getting a new yoga studio this summer. Anna Haddad, formerly of Montauk’s BYoga, is set to open OneYogaHouse with locations in both DUMBO and Montauk, starting first with Instagram Live classes at home (with hopes of teaching IRL soon). If you want to stretch it out at home, Haddad’s favorite move for staying limber during times of feeling cooped up is the classic downward facing dog, “a deeply grounding pose that brings numerous energetic and physical benefits, with variations to address multiple areas of the body that are begging for attention,” she says. “From a physical perspective, the pose is an antidote to all the sitting and hunching over our devices.” For variations, she recommends:
Lift right leg straight up towards the sky ►