JETTSET | Newsletter No°3
This Week: Books, food (of course), and more!
Olá, Meus Amigos! ☀️
Before I sat down to write this, I was thinking about how quickly time flies.
This time last year, I was writing a blog that I was too afraid to share with anyone and here I am — a year later — with more folks reading it than I would have ever imagined.
I am so grateful for your kind words and outpouring of support. It has meant the world to me.
Tears aside, let’s switch gears to this week’s newsletter, which is chock-full of fun updates!
New & Noteworthy 💡| An ode to mom plus my latest post.
Postcards from Portugal 🇵🇹 | Watching dreams come true.
The Love List 🩷 | Breakfast’s unsung hero and wise words to live by.
Without further ado, let’s dive in!
New & Noteworthy💡
MOM, THE AUTHOR!
I am so proud to share that my mom recently self-published a beautiful children’s book series titled, “Come Fly With Me.”
The series follows an aviator mother who whisks her daughter on adventures across Europe - from Paris to London to Brussels (with the first installment introducing our heroines and their special friend).👩🏽✈️
The books not only teach kids about famous landmarks in each city but also their popular dishes and fun language terms too — all meant to inspire a love of travel early on. The best part? Even more books are on the horizon!
The Littles in your life are bound to enjoy every adventure 🗺️; you can find the books on Amazon or follow mom on Instagram where she shares fun facts about different countries all over the world.
LATEST POST
Speaking of travel, have you started plotting your next trip to Spain yet? 🧳
If you haven’t read the latest post, definitely take a look below!
Vigo just might be one of the loveliest (and yummiest) Spanish cities currently flying under everyone’s radar.
👇🏽
Postcards from Portugal 🇵🇹
Mauricio (a young gent all of 20 at the time) opened a bar close to our apartment last spring. Josh and I were excited to have a neighborhood watering hole, which we secretly hoped would become our Portuguese Cheers.
On our first visit, Mauricio asked us how old we were. We shared that we were both 40 — to which Mauricio responded, “Oh, you’re my parents’ age.”
😒
Fortunately, we didn’t hold it against him and, over time, we became loyal patrons; in visiting him regularly we loved hearing all about his dreams of opening a restaurant one day, the kinds of foods he’d serve, and the chic vibe he wanted to create.
That day came last weekend when Mauricio opened his first restaurant, Alma Gémea, which means soulmate.
We were invited to the soft opening where we dined on buttery garlic bread and delicious shrimp risotto.
We were blown away by our meals (just look at those empty plates in the last pic!) and couldn’t be prouder of Mauricio. His grit and determination are truly inspiring for someone so young, and we’re beyond grateful (and honestly feel pretty cool 🤓) to have been invited to celebrate this incredible achievement with him!
The Love List 🩷
FOOD | Quinoa… for Breakfast? Groundbreaking.
Friends, these days I am LOVING cooked quinoa and rolled oats in the morning.
Here’s what I do:
Place cooked quinoa (usually from the night before) and rolled oats in a baking dish (you can opt for one ingredient vs. both, if preferred)
Add the following, eyeballing the amounts that feel good:
Yogurt and milk (I prefer dairy-free for each)
Fresh fruit (e.g., figs, bananas, blueberries, etc.)
If you like it on the sweeter side, honey, maple syrup, or dried fruit are great additions
Chia seeds
Ground flax seeds
A heathy dash of cinnamon
Mix until you have a mushy consistency
Bake it in the oven for about 20-30 minutes (or until firm)
I like topping mine with more yogurt or homemade almond butter and fresh fruit.
This is also a great dish to make ahead and just heat up in the AM.
Full disclosure, I am not the person for exact cooking measurements. What can I say? I get it from my grandmother, Mavis. Whenever asked for a recipe, she’d invariably reply with, “oh, just a pinch of this and a dash of that.”
If you’re eager for something more exact, try this recipe (you can swap the egg for yogurt if needed).
QUOTE | Soaring
At this point, you guys know I love a quote.
Here’s one that particularly resonates, which is quite fitting given this Substack’s title. ✈️
Have a beautiful day, everyone!
With only more love,
Sam
P.S., As I continue testing out features within Substack, you may notice lots of changes (e.g., posting frequency, potentially republishing a post, etc.). It’s just me tinkering behind-the-scenes so thank you for your patience while I get acclimated! 🙏🏽
Questions, comments, tips or suggestions? Send me a message below!