Alison Stewart feels the tomatoes calling out to her. Illustration: Margalit Cutler “I’ve been trying to take care of myself, make sure I sleep a lot, exercise a lot,” says Alison Stewart of the past few months. “I don’t have a lot of extracurricular fun, but I think what we are doing right now and being there for people — people are really relying on public radio.
I have to eat lunch before I go on the air, or I get spacey. I made last-minute-y tuna salad with lettuce wrapped in a lavash bread. I get the lavash from FreshDirect; it’s Damascus Bakery’s BakeSense roll-ups. I’ve always loved the texture of that bread; I feel like you can do so many different things in so many different ways. There’s something about the chewiness that I really like.
This week my son is with his dad, so I’ve had a little more freedom for what I can cook because I’m not cooking for me and a 12-year-old boy. But he likes these. He said to me once, “This is restaurant-quality food.” I ordered them for me for ease, so when he’s here it’s a double yay. When he’s not here, I can also have these for leftovers. There’s one set of parents that’s like, “The kitchen’s closed, you eat whatever is in front of you.
Met my friend Leah for some bubbly and grapes on the water at Hudson River Park. I’m only recently seeing people. I was really trying to be conscientious about quarantining and social distancing for my kid; my sister has underlying conditions, and I knew I would see her. My friend usually takes me out for my birthday, and she has a condition too, so we were like, “How are we going to do this?” She was really staying put but told me, “I feel good, we have masks, I know a good spot on the Hudson.
Breakfast was Nature’s Path Flax Plus Pumpkin Raisin Crunch cereal with oat milk, and coffee with oat milk. Got home and … it was too hot to cook the bacon and toast the bread for the BLT. I just didn’t want to use the stove. It was 94 degrees. I had been out there and so sweaty I didn’t even want to eat anything hot. So I did a pivot to a recipe I have for zesty chicken salad with some roasted seaweed on the side. The recipe is from Real Simple. This is one of those things I make for my son. He likes it a lot. So do I.
Then we realized it was National Ice Cream Day — so we went to Screme. I had vanilla gelato. The guy there was so hilarious. He was just selling his gelato. He was saying, “This will change your life, there is nothing artificial, when you eat artificial ice cream all you’re tasting is the chemicals, this is pure, this is real.” I would normally go for the blackberry sorbet, and I was like, “Well, is that cheating?” It’s Ice Cream Day. “A scoop of vanilla, please.
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