On The Rocks (Newsletter)

2 weeks ago | olivianoceda.substack.com | Olivia Noceda

what’s up my party people. we’re back with another edition of the Friday Morning Report. as i write this to you i’m absolutely housing a loaded cereal bowl, thinking about how excited i am about early summer produce. in other news, i’m starting bedroom renovations today, which i’m so excited about! first order of business is painting over the limewash accent wall i absolutely botched (and never fixed) two years ago.

2 weeks ago | olivianoceda.substack.com | Olivia Noceda

hiiii! welcome back to What I’m Making This Week, my biweekly newsletter where i share three recipes that are getting me through the week and occasional chaos that comes with it. i got home from Mexico a couple of weeks ago and while there i feel like everything slowed down. i was giving off duty dog mom in a big way. slow mornings, long meals and very little thought about my inbox or to-do list. it reminded me how good it feels to be present in the sunshine with good food and friends.

3 weeks ago | olivianoceda.substack.com | Olivia Noceda

i’ve been thinking a lot about breakfast recipes lately… those that are stunning but still doable. those that can feed friends but also work for a sort-of meal prep situation. those that use up all the spring herbs going to waste in your fridge. anyway, we landed on a spring green quiche and honestly i was lowkey not a quiche girl before i made this and now i’m on day 3 of eating it for breakfast and can’t get enough.

3 weeks ago | olivianoceda.substack.com | Olivia Noceda

i want to start by saying i have deep respect for my dinner party girlies. but there is truly nothing more thrilling than making a beautiful dinner just for me, completely alone. this one is a pan-seared NY strip steak with a spring veggie salad dressed in a homemade buttermilk ranch. plus carrots and blanched asparagus on the side.

3 weeks ago | olivianoceda.substack.com | Olivia Noceda

i suffered with adult acne for years and years and years. the two things people told me over and over were to have patience and drink hibiscus tea. so while this drink isn’t a cure-all, it is a skin-supporting, genuinely delicious way to use seasonal rhubarb and sip something pretty throughout the day. the prep is simple: make a rhubarb, vanilla, and honey syrup (no straining required), steep a few bags of hibiscus tea, and stash both in the fridge for easy assembling all week long.