Brining chicken for salads! I eat a salad every day for lunch, which sounds boring. But if you brine your chicken breasts in a salt solution for about an hour before baking, it gives you amazing salad chicken, like you’d get in a restaurant. Just pat dry, brush with olive oil, season with your vibe of the week, and bake for like 45 minutes. Then you can mix up what else you put on your salad greens - different nuts, cheeses, veggies, dried and fresh fruits, etc. I also eat pretty seasonally/locally so salads change with the seasons. But in general, brining meat is a game changing kitchen hack that few people take the time to do.

Yes!! I love picking up little tidbits in other languages while traveling.

It’s also amazing how ubiquitous English has become in the last 20 years, thanks to the internet. Back in the day, French or Spanish was required for some countries that spoke zero English, and that isn’t really the case anymore.

Speaking a foreign language badly, not knowing a word for something, or only knowing the most basic greetings. People all over the world are generally delighted that you bothered at all, and are eager to teach you more. This has been true for me in big cities (even Paris) and tiny villages. The more obscure the language, the more delighted they will be. I have botched so many languages and conversations with strangers at this point that I am immune from embarrassment about it.