Think about the weekend, two whole days uncharted and unblemished, when you’re fortunate, blanks to fill in nonetheless you would like. That’s the view of the weekend from afar — from Thursday, say — when the calls for of labor or faculty chafe and also you fantasize about the way you’ll fill these unscheduled hours.
On Saturday mornings, I’m uncooked ambition. The bounty of 48 hours appears nearly an excessive amount of. What errand gained’t be run? What family chore gained’t be conquered? Let’s stack social engagements one on high of the opposite, brunch to soccer sport to your cousin’s bar mitzvah, let’s sleep once we’re useless! Or let’s sleep now, squeeze in a cat nap, maybe a leisurely lie-down with a e-book? Absolutely there’s sufficient time.
Generally I’ll devise a listing of issues I plan to do on a Saturday after which observe myself not doing any of them, nearly as if absurdly proving to some invisible taskmaster that nobody, not even me, will determine what I’m going to do in the present day.
The very best weekends, I’ve discovered, usually are not those the place I strive (and infrequently fail) to squeeze in a lifetime’s value of enjoyable and productiveness, however the ones the place I intentionally do one thing that will be unattainable through the week. This is likely to be going to a museum, or out to breakfast. It is likely to be sleeping in or going offline, taking a day journey or simply doing a number of a great deal of laundry.
I attempt to plan my weekends with my Sunday-night self in thoughts: What is going to future me be glad to have achieved? What can I do to reduce the sensation that the tick tick tick of the “60 Minutes” clock is counting down my remaining seconds of freedom?
Considered one of my favourite issues to do on the weekend is prepare dinner one thing a bit of extra elaborate, or at the least completely different from what I often make through the week. It’s a double reward: You get the pleasure of the cooking accomplishment, then the delight of a particular meal. So I’m thrilled that, beginning this week, my colleague Melissa Clark will likely be dropping in every Saturday with a recipe of the week, a dish she’s chosen for this week that I hope you’ll be a part of me in making an attempt. This week, it’s roasted hen Provençal. Let me know how it goes.
WEEKENDS ARE FOR …
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THE WEEK IN CULTURE
Roasted Rooster Provençal
In case your weekend ambitions embody cooking a festive meal, think about a roasted chicken Provençal. When Sam Sifton wrote concerning the dish in 2015, he informed readers to place the hen within the oven, pour everybody a drink and be good — phrases to dwell by. And that’s precisely what I did, not too long ago, when mates came to visit for dinner. I cranked the oven to 425 levels (a tip from the recipe notes) and crammed our wine glasses because the hen sizzled and browned, exuding schmaltz onto shallots and garlic roasting alongside. I served this with crispy potatoes, however wished I had a baguette to scoop up the caramelized chicken-y goo from the underside of the pan. Fortunately, a spoon labored practically as effectively.
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GAME OF THE WEEKEND
The united statesF.L., a brand new (previous) soccer league: Half nostalgia play, half technological check grounds, the usF.L. had its grand reopening below new administration final weekend. The league first appeared within the Eighties as an low season various to the N.F.L. It launched the professional careers of Herschel Walker and Doug Flutie, and Donald Trump owned a team.
In its new kind, the usF.L. is a showcase for emerging football technology. Trackers can spot the place a ball is down. Digicam angles embody first-person views from helmets and aerials from drones flying across the discipline. And subsequent season, the league says, that glowing first-down line, commonplace on N.F.L. broadcasts, may very well seem on U.S.F.L. fields. Midday Jap in the present day on Fox, and three p.m. tomorrow on NBC.