#165 Eat Your Skincare, Breakfast Bingo, Menstrual Diet

Things are changing...

Jan 30, 2026

It’s been a while. We took a short break from WARKITCHEN WEEKLY. After 164 editions, I felt like it was time to put our heads above water for a second and reassess course.

For so long this weekly newsletter (mostly published on Sunday’s) has given you expanded pieces of the content we’ve put out, links of what we’ve posted during the week as well as a curation of all that we’ve enjoyed reading.

While this blend of creation & curation has been fun, I believe now’s the time to take things up a notch.

I want to dive deeper into some of the topics we’ve covered, a lot like how we used to in the past with Twitter Threads. And I don’t want this to clutter our weekly emails.

So going forth, creation and curation will be separate.

Our weekly emails will go our every Friday as your one place for everything we’ve posted across our platforms, along with more tasteful curation than ever before.

We’ll be beefing up our links of the week and sharing more of what we find cool on the Internet. If there’s something you think would be cool to feature, don’t hesitate to leave a comment or to send us an email at rocky@warkitchen.net. I’m not even exaggerating by saying you guys have some of the best taste ever.

We’re also working on expanding what paid subscribers will receive, so watch this space. Subscription pricing will remain the same for now, but it’ll eventually increase after the new schedule has been rolled out regularly. If you’d like to lock in the current Patron Club price, feel free to upgrade your subscription to support our work.

P.S. The launch for our winter coffee table book has been slightly delayed. You can expect it this coming week. Official launch date will be revealed soon. As always, Patron Club members will be granted early access to purchase. Have a great weekend 🥂

Eat your skincare

We had the opportunity to collaborate with Primally Pure on infographic that rings true - especially this time of year. Great skincare starts from within. On top of avoiding processed junk, it pays to eat well. Healthy fats. Protein. Mineral-rich staples. Beautiful fruit. You need to be eating your skincare. What do you reach for the most?

Breakfast bingo

We all know breakfast is the best meal of the day. If you’re running out of ideas, or just want to spice things up, here are some options! What makes your perfect breakfast? What did we miss?

Foods that support menstruation

In part of the series that we’ve been doing on foods that support a woman’s menstrual cycle, we shared some foods that would support menstruation. It’s important to prioritize bioavailable iron, vitamin c, B12 and to treat yourself a little bit (you deserve it). These are the foods that support menstruation.

Keep them guessing

Avoid fried food. Order steak. Never get frappuccino. Enjoy tiramisu. No cereal. More eggs (yolk included). Ice cream as a treat. Affogato Sundays. Fast food never. Homemade burgers always. You nourish yourself deeply. You live life tastefully. The grapevine speaks of the warkitchen girlie.

❋ Antidote to Slop: An Archive of Life-Changing Material by BOSS

“The Internet is dead. The best we can do? Try to save it. We are bringing you a curated collection of written and video content created by people who have made a real impact. This is a work in progress and will be updated regularly. To support the project - make sure to share it by clicking the button below. Have a collection of your own? Feel free to DM us or post a comment. We would love to share it.”
— BOSS

❋ The Winter Dinner Party Menu: Slow roasted tenderloin, celery root and potato mash, and profiteroles by Maddy

“Winter isn’t known for having the most exciting produce, but that doesn’t mean we don’t have options. The beauty about cooking with in-season produce is you don’t have to do much to make them shine. That’s basically my entire argument for cooking seasonally (plus better for environment, supports local farmers, there’s many many reasons…)
A Brussel sprout eaten in the winter tastes like a Brussel sprout: it’s tender, and slightly sweet and mild so that shredding them and sautéing them up in a bit of butter, salt and pepper is all you need to do to make them delicious.
Russet potatoes are shredded and fried into a potato galette, then used as a based for creme fraiche and smoked salmon (though caviar is also delicious).
Leeks are wilted in butter, then mixed with celery root and creamy yukon golds, covered in cream and cooked then pureed to create the most decadent mash.”
— Maddy

❋ The Beginner Soup That Teaches You Everything by andrew gruel

“There’s a reason soup is where so many cooks either gain confidence (or lose it). Done wrong, it’s thin, flat, bland, and forgettable. Done right, it’s comforting, rich, and deeply satisfying with very little effort.
This black bean soup is my go-to “starter soup” for anyone who wants to understand how flavor actually gets built. I don’t use any blenders, no gimmicks, no mystery thickeners, just technique, timing, and letting the ingredients do the work.
The secret here isn’t fancy stock or expensive add-ins; it’s using the natural starch from the beans, paying attention to how vegetables release moisture, and knowing when to toast spices and garlic versus when to stop. This is the kind of soup you can make on any night, but it tastes like something you’d expect after an afternoon on the stove.
It’s also endlessly flexible. Eat it as-is or fold in chicken, shrimp, steak or leftover beef. You can also use it as a sauce or do what I do and finish it with something creamy and unexpected. I made this last night, but will use it as a sauce over steak tonight.”
— andrew gruel

❋ Bygone Toasters

Image 9 of 11: The “Sweetheart” toaster (1920s) — when making toast came with Art Deco curves and a little countertop theater.

“Toast is as old as bread, predating toasters by hundreds of years. In medieval England, toast was prepared by holding a slice of bread on a very long fork over an open fire (much like we roast marshmallows today). Toast never originated as a breakfast food. A popular carol during the reign of King Henry VIII suggests that toast was used as a party food: “Wassail, wassail, all over town, our toast it is white and our ale it is brown.” Wassail, during Henry’s time, was a festive drink made of ale and served with warm bits of toast floating in it. The expression “to drink a toast” derives from wassail.”

❋ Sourdough Bao Buns

“A lovely reader of mine put me on to the idea of sourdough gua bao and I’m so happy about it! While I have been perfecting this recipe, we’ve been eating them a lot. My favourite filling is sticky pulled jackfruit with five-spice, ginger, garlic, honey and soy sauce.
Bao are often made with two rising agents: yeast and baking powder. In this recipe the commercial yeast is replaced with sourdough starter, but I am still keeping the baking powder in there. I’ve tried it with and without, and I prefer the added rise of the baking powder boost. Baking powder gives the bao a quick boost of leavening right away when they hit the steamer, so they puff up light and fluffy. Learn how to make a sourdough starter.”

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