Team Make Your Own Cake

This week we’re celebrating Memorial Day, a birthday Bundt, and the very cool chaos of live-fire cooking.

Hi friends,

Memorial Day weekend always feels like the soft launch of summer—longer days, slower mornings, and the promise of something hot dogs on the grill and ice cream in the freezer. I love this weekend for all those reasons (and because it’s my birthday, of course), but I also try to hold space for what it honors.

Here in Bellville, banners go up on lampposts bearing the names and faces of the town’s soldiers. It’s a quiet reminder of the families who’ve sacrificed so much. I hope you find a moment this weekend to reflect and rest.

Here’s this week’s newsletter—full of sweet breakfasts, chocolate cake, and plenty of Sunday links for reading. Thanks for being here!

Let It Be Sunday, 518!

This week’s post comes with strong Pool Dad energy. I’m talking about aging (hello, 44), personality side quests, and the deep satisfaction of having a pool ready for company (because chlorine doesn’t grow on trees). You’ll find links about Gen X career pivots, Buc-ee’s bathroom art galleries, friendship drama etiquette, and the powerhouse that is Taylor Jenkins Reid. Plus cake, and some Lucy and Desi nostalgia. Come swimmin’!

Read it here: Pool Dad Diaries

🎂 The Birthday Cake I Made Myself

I’m proudly Team Make Your Own Birthday Cake. It’s a love language, really. And this year, my gift to self was simple: The Perfect Chocolate Bundt Cake. Deep, dark, tender, and just the right amount of showy with a light dusting of powdered sugar.

Ok But What’s For Breakfast Tomorrow?

Monday is Memorial Day, which means—if we’re lucky—we can take breakfast slow. Enter: Chocolate Croissant Cast Iron Skillet Bake. Made with those leftover store-bought croissants (raise your hand if you have a Costco membership 🙋‍♀️), split and sprinkled with mini chocolate chips, then baked into a sweet, custardy situation. It’s written as an overnight recipe, but it’s just as dreamy straight in the oven. No croissants? Thick slices of bread work beautifully too. Just bring coffee.

An Interview (and giveaway!) with Diana Yen of Firepit Feasts

Let’s start with the origin story. What was the spark that made you think, Yep, this cookbook needs to exist?

It all started with those magical nights around the firepit. After moving from NYC to Ojai, CA, I found myself spending more time outdoors—friends gathered, flames crackling, food shared under the stars. I noticed there weren’t many cookbooks that focused specifically on the firepit, and the ones that did were usually meat-heavy and very barbecue bro-centric. I wanted to create something more approachable, with lots of veggie-friendly options—a book that celebrates casual, everyday gatherings and makes live-fire cooking feel accessible to everyone.

What’s the recipe in the book that people will come back to over and over again?

The Miso-Butter Gnocchi and Mushroom Foil Packets. It’s an umami bomb—crisp-chewy gnocchi and mushrooms slathered in miso butter, all wrapped up and ready to toss over the fire. It’s easy to prep ahead of time, which makes it perfect for those nights when you want something super satisfying with minimal fuss.

Marry, shag, kill: buttercream frosting, whipped cream, jam.

Marry: Whipped cream. It's light, versatile, and always adds an elegant touch.

Shag: Jam. Sweet, bold, and perfect for adding a punch of flavor to savory dishes.

Kill: Buttercream frosting. Too sweet and dense for my taste.

What’s a cooking or baking hill you’re willing to die on?

Cast iron is indispensable. It retains heat beautifully, gets food perfectly crispy, and adds a depth of flavor you just can't get from other cookware. I also believe in the power of a good marinade—it's truly transformative when it comes to grilling.

We’re going to a dinner party with a recipe from your book? What are we bringing to impress?

The Bananas Foster Upside-Down Cake is a total showstopper. It’s warm and gooey, topped with melting ice cream, and visually dramatic because you actually light it on fire. It always gets a big reaction and is guaranteed to be a hit at any gathering.

What’s the most chaotic recipe in the book?

The Skillet Seafood Paella can be a bit intense because you’re always a little worried about the rice burning on the bottom. You have to really rely on your senses—smelling for that toasty scent and using a spoon to scrape and check doesn’t hurt either. But when it’s done right… it’s absolutely delicious!

What’s a kitchen task you secretly love that everyone else seems to dread?

Washing greens. Everyone moans about it, but I find it weirdly meditative. Give me a salad spinner and a pile of arugula, and I’m at peace.

What’s the most you recipe in this book?

The Mediterranean-Style Grilled Fish embodies my style—simple, fresh, and elegant. It’s the kind of dish I cook when I’m dreaming of a European summer holiday.

What’s your current cookbook crush?

I’m in love with More Than Cake by Natasha Pickowicz. I’ve never been a huge baker, but her flavor combinations really resonate with me. And the techniques are incredibly interesting. When I’ve got a special occasion or am craving a treat, I’ll spend a leisurely Sunday making something from her book. I’m especially excited to try making a layered cake soon!

To celebrate the release of Firepit Feasts, we’re giving away a copy of Diana’s beautiful new book to one lucky reader!

To enter, leave a comment below answering this question:
What’s your ideal firepit feast? (Bonus points if it includes miso butter, something skewered, or a dramatic flaming dessert.)

We’ll randomly select one winner from the comments. Giveaway closes at the end of the day Wednesday, May 29. Winner will be messaged next week!