This Week’s Practice: Build It Up

Bread pudding, brain shifts, and style that flips from day to night

Hello Style Pantry friends,

This week is a mix of what I’ve been cooking, making, wearing, and thinking about—floral butter and scallion sauces from the garden, some thoughts on microdosing and how it’s quietly shifted my perspective, and a look at the kind of outfits I’ve been reaching for lately (the ones that aren’t trendy, overly styled, or trying too hard). I’m also sharing an easy Father’s Day menu. It’s a little pantry, a little personal rhythm, and a little reminder that sometimes what works isn’t the most polished—it’s just what feels right.

My garden gave me a lot this week—too much to use fresh—so I turned it into what I call the “green stuff”: scallion oil, chimichurri, herb vinaigrettes. Just little jars of brightness to keep in the fridge or freezer. These sauces are what make even a thrown-together meal feel layered, even thoughtful. Homemade pantry items are my favorite trick for turning average into five-star.

Same goes for the floral butter. I made a few more rolls and …