Hi friends!
Welcome to the 101st edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond. Make sure to shop out products next time you pop into the hottest new grocery store in LA, Laurel Supply!
Beauty I'm Loving:
It’s your last chance to shop our Canada Day & 4th of July sales! Enjoy 20% OFF site wide only until tomorrow - automatically applied at checkout. Glow into your best summer yet!
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Recipe I'm Loving:
BBQ season has me craving new ways to enjoy vegetables, and this one is perfect to throw on the grill or simply broil in the oven. This miso glazed eggplant is rich, bursting with umami, and the perfect main or side for the summer.
original recipe from new york times cooking
INGREDIENTS
2 Japanese eggplants (or 4 small Italian eggplants), about ¾ lb total
Salt, to taste
1 tsp sesame oil, plus more for the pan
1 tbsp mirin
1 tbsp sake
2 tbsp white or yellow miso
1 tbsp sugar
INSTRUCTIONS
- Slice the eggplants in half lengthwise and trim off the stem end. Score each half with a shallow cut down the center — deep enough to see the flesh open up, but don't cut through the skin. Salt lightly and let them sit for 10 minutes while the oven heats to 425°F. Line a baking sheet with foil and brush it with sesame oil.
- Pat the eggplants dry, then lay them cut-side down on the sheet. Roast 15–20 minutes, until the skin looks wrinkly and the flesh has gone soft. Pull them out, flip them over, and switch the oven to broil.
- While that's roasting, make the glaze: add the mirin and sake to a small saucepan and bring to a boil for about 20 seconds — just enough to cook off the raw booze smell, not so long you lose all the liquid. Drop the heat to low, stir in the miso and sugar, and whisk gently until the sugar dissolves. Don't let it boil again. Take it off the heat and whisk in the sesame oil.
- Brush the glaze generously over each eggplant half — use all of it. Slide under the broiler about 2 inches from the heat for roughly 1 minute, just until the glaze bubbles and gets glossy. Let cool slightly or eat hot. Slice on the diagonal into 1 to 1½-inch pieces before serving.
Entertainment I'm Loving:
Cape Fear is a psychological thriller on Apple TV+ that'll have you white-knuckling your remote. Javier Bardem plays Max Cady, an ex-con fresh out of prison who's laser-focused on making the family who put him away pay, and he does it all with this eerie, patient menace that's hard to shake. Amy Adams and Patrick Wilson play the family, and you really feel their fear ratchet up episode by episode since it's rolling out weekly instead of dumping the whole season at once, which makes the dread hit even harder.
If you're into slow-burn revenge stories where the villain is somehow charming and terrifying at the same time, this one's worth the watch.
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Find of the Week:
This sunscreen from numbuzin is the one to grab if you want glassy, glowy skin without the greasy sunscreen feel. It's SPF 50+ so you're actually covered, but it goes on like a lightweight essence and just melts in with zero white cast and zero stickiness. It's packed with NAD+ and nine different peptides, so it's not just blocking sun damage, it's actually working on firmness and elasticity while it protects. Texture-wise it's dewy without tipping into oily, so it layers great under makeup or just on its own for that your-skin-but-better glow. If your usual sunscreen feels tight, cakey, or flat, this one's worth the swap.
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