Women Supporting Women Eating Breakfast (WSWEB)

MouthBrain Session # 13

When I started hosting people in my garden last summer, I had a hunch I was onto something really freaking special. These events are more than just a great meal—they’re an invitation to play with your food.

Recent first-time MouthBrain participant Hillary Dixler (New Family Table) put it beautifully:

“I found it really creatively freeing to just let my ideas flow, because I knew I had a chef putting guardrails on the final product. Like, I knew you and Ines wouldn’t let things fall apart or fail.”

This weekend we were also joined in the garden by the wonderful Ines of Lupa Cotta and Pizza Tourist, who brought along some of her phenomenal dough. When I tell you what a delight it was to watch her work the oven — it made the experience of cooking together feel even more alive somehow!

At WSWEB we dangled juicy mulberries and ate them like Greek goddesses. We crunched on sour plums, peeled fresh chickpeas, and tore into steaming, just-baked pizza biancas slathered in our own homemade charred scallion-cherry butter.

We played with our food under a bright blue sky, butterflies literally fluttering around us, until—almost magically—a meal appeared. A real one. A collaborative, joyous, deeply seasonal spread that felt like a love letter to what this moment in time is feeding us.

Keep reading to peep our gorgeous WSWEB spring menu and think about upgrading your subscription to paid if you want those recipes, too.

WSWEB - MouthBrain Session #13
OUR MENU

Welcome Drink
Preserved young walnut syrup, fresh herbs from my garden, and saffron tea served hot or cold

Pizza Bianca & Community Butter
Charred scallion-cherry butter with Serrano peppers, Thai basil, and pomegranate molasses Topped with sautéed radish tops and young scallion greens