logo
Befuddled by ‘adulting'? Gretchen Rubin has some words of wisdom for you!

Befuddled by ‘adulting'? Gretchen Rubin has some words of wisdom for you!

Boston Globe27-03-2025
All are among the aphorisms collected in her latest book, '
Get Starting Point
A guide through the most important stories of the morning, delivered Monday through Friday.
Enter Email
Sign Up
Rubin's been writing aphorisms for years, she says, these distilled, potent portions of wisdom. Many are about big issues, from desire to creativity to persistence, while others are simpler life hacks ('If you don't like a pair of pants, don't pay to get them hemmed').
Advertisement
She knows that not everyone will agree with all of them. 'There are some where I'm like, 'do I believe that?' Or I go back and forth.' Many come from folk wisdom expressed in Rubin's own words. 'A lot of big important truths are too important to be new,' Rubin adds, 'it's more about freshness and finding a new way to express an idea.' She especially loves when someone reads or hears an aphorism and says, 'I've had that feeling many times myself, but I just never quite stopped to put it into words. But now, that's exactly what I think, too!''
Ideally, Rubin adds, the book is 'a springboard. We're all just looking for a way to share what you've learned with other people, especially your children. Usually we have to learn [about life] the hard way. But sometimes, somebody can get you through it a little bit easier.'
Gretchen Rubin will read 6 p.m. Wednesday, April 2, at the
.
Advertisement
And now from some recommendations . . .
In '
Ariel Courage's '
'
Rachel Phan's delightful new memoir, '
Kate Tuttle edits the Globe's Books section.
Kate Tuttle, a freelance writer and critic, can be reached at
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Josh Ritter pens an ode to an unexpected muse with ‘I Believe in You, My Honeydew'
Josh Ritter pens an ode to an unexpected muse with ‘I Believe in You, My Honeydew'

Boston Globe

timean hour ago

  • Boston Globe

Josh Ritter pens an ode to an unexpected muse with ‘I Believe in You, My Honeydew'

Back when Before the album arrives on Sept. 12, Ritter will return to Massachusetts this weekend for performances at the Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up I called Ritter at his Brooklyn home to discuss his formative years as an artist in Massachusetts, his next novel, and the time Bob Dylan covered his song. Advertisement Q. You're an Idaho native, and you've lived in Brooklyn since 2008 or so, but I consider you a New England artist. You A. I really did. After graduating [from] Oberlin, I moved to Providence, R.I. around 2000. I did temp work — a lot of filing work in the basements of hospitals; a Samsonite luggage factory; a landfill. I'd leave work every day at 4 p.m. to hustle to Boston for gigs. Advertisement I'd play Passim, Kendall Cafe, the Cantab Lounge — anywhere I could maybe sell one record and drink for free. Then I moved to Somerville, Everett, then Arlington. Q. Both of your parents were neuroscientists. You initially went to college for that. A. Neuroscience was kitchen table talk growing up. I don't think I had a conception that there were other jobs for me. Then I took organic chemistry, and realized there would have to be some other job. Q. Why songwriting? Is that something you had a passion for as a kid? It feels innate in you. A. It was by chance that I discovered it when I was around 16, but innate, yes. There was something there. It was like I was catching water, and it was a while before I found out the water could take the shape of a song. It was decades before I realized it could take the shape of a novel. Q. Your second novel ' A. I just finished the first draft. I'm excited. With a song, you've got to keep it so s mall. I've always had that longing to follow some characters farther than a song. As you know, I'm sure, the whole bugbear of writing is concision and editing, no matter how much you want to [write]. Q. I also relate to a lot of the songs on your new album, an ode to your muse. Why do you call your muse 'honeydew'? A. I wanted to have a public name for the [muse]. I felt like the private name is for me and the muse. But in terms of a thing that I felt was the most unearthly everyday object, I would say, would have to be a honeydew melon. Advertisement It's so ghostly and almost luminescent. Then you open it, and it's like this wild tangle of biology, and you're supposed to eat it. [laughs] Everything about it is so strange. That's the only way I can express how I felt about the thing itself. Q. What sparked these songs? A. Empathy for this otherworldly thing that helps me write. Realizing I can do things my muse can't: I can eat, sleep, get in arguments, pet the dog. I can do all these material things. My job is to say [to my muse]: 'Come on in. I know you're there.' Q. What songs stand out to you? A. I'm proud of ' Q. How did it feel to have Bob Dylan cover your song in Japan in 2023? He sang 'Only a River,' which you wrote with Bob Weir. A. Absolutely incredible. I was in Ireland, about to play a show. I was poking through backstage to see if there was any snacks, and my friend Josh Kaufman — who made the Bob Weir record with me — wrote me: 'Oh my gosh, this song just showed up [on Dylan's setlist] and I think it's your song.' I still haven't metabolized it. It seems like a glitch in the matrix. Advertisement Interview has been edited and condensed. JOSH RITTER & THE ROYAL CITY BAND At the Arcadia Folk Festival. At the Mass Audubon Arcadia Wildlife Sanctuary, 127 Combs Rd., Easthampton, Saturday, Aug. 23, 6 p.m. Tickets: $49.99 - $79.99. With Bhi Bhiman. At Boarding House Park, 40 French St., Lowell, Sunday, Aug. 24, 6:30 p.m. Tickets: $62-$181. Lauren Daley can be reached at ldaley33@ Follow her on Twitter and Instagram at .

Forty new books for the best fall reading
Forty new books for the best fall reading

Boston Globe

time5 hours ago

  • Boston Globe

Forty new books for the best fall reading

FICTION .fictop { width: 50%; display: block; border-bottom: 0px solid rgba(0,0,0,1); height: 1px; background: #7ed9bf; margin-bottom: 4px; text-align: center; margin-left: auto; margin-right: auto } .fictop2 { width: 50%; display: block; border-bottom: 0px solid rgba(0,0,0,1); height: 4px; background: #7ed9bf; margin-bottom: 10px; text-align: center; margin-left: auto; margin-right: auto } .fictag { width: 50%; display: block; border-bottom: 0px solid rgba(0,0,0,1); height: 0px; background: #fff; margin-bottom: 10px; text-align: center; margin-left: auto; margin-right: auto } NONFICTION .nonfic { width: 50%; display: block; border-bottom: 0px solid rgba(0,0,0,1); height: 1px; background: #f3a23e; margin-bottom: 4px; text-align: center; margin-left: auto; margin-right: auto } .nonfic2 { width: 50%; display: block; border-bottom: 0px solid rgba(0,0,0,1); height: 4px; background: #f3a23e; margin-bottom: 10px; text-align: center; margin-left: auto; margin-right: auto } Advertisement Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up Advertisement Hamilton Cain is a book critic and the author of a memoir, Kate Tuttle edits the Globe's books section. Marion Winik is the author of ' ' and ' ,' and the host of the NPR podcast, The Weekly Reader.

Warm and wonderful, Kaia celebrates modern Greek cuisine
Warm and wonderful, Kaia celebrates modern Greek cuisine

Boston Globe

timea day ago

  • Boston Globe

Warm and wonderful, Kaia celebrates modern Greek cuisine

Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Crudo dishes are a highlight at Kaia, where a dish called Gifts of the Sea features an oyster, a crab claw, and a daily crudo. Erin Clark/Globe Staff Advertisement But among them, Kaia stands out as the total package. The food here levels up, delicious, lovely to look at, and stimulating for both appetite and mind. It expands upon Greek cuisine, cleverly playing with tradition, updating it, but also keeping it pristine when the moment for that is right. Executive chef Felipe Gonçalves previously worked at Menton, and it shows. The finesse of fine dining is on the plate, as well as fun, creativity, risk, and respect. Advertisement An illustration in one dish: spanakopita, which Xenia culinary director Brendan Pelley has been serving in some form since launching Greek pop-up Pelekasis a decade ago. He grew up eating the dish at family dinners. It was on his menu when he was chef de cuisine at Michael Schlow's Kaia takes the homey spinach and phyllo pie and turns it on its side, literally. It arrives a golden-brown rectangle, striations of green and yellow visible at the ends, all dressed up for a fancy dinner on top. It's strewn with snipped herbs and pretty edible blossoms. The dish wraps eggs, leeks, and preserved black truffle into the mix. A bite is a journey, from crisp, shattering layers of dough to billowy, warm interior, almost like a quiche. It's comfort food and eye candy at the same time. Octopus with staka glaze and avocado pistou. The menu changes regularly. Erin Clark/Globe Staff I think of the spanakopita as the heart of a meal here, the anchor that supports a rotating cast of crudo, meze, and whole fish dishes. It is the only given. After that, it's time to play. There are snacks. Zucchini chips, slices in a crisp and puffy batter, are drizzled with garos (a fish sauce) caramel. Those dolmades, the foie gras-filled grape leaves with their anchovy saddles, are as close as Kaia gets to surf and turf. And they are as close to tradition as the spanakopita is. Have them with caviar, if you like. Raw dishes rotate frequently. 'Gifts of the sea' features three presentations: a daily crudo, a crab claw with petimezi (grape syrup) aioli, and an oyster with charred cucumber toursi (pickle), tapioca, and dill. (Shoutout to the dining companion who arrived with a glossary of Greek food terms he had created and printed out.) These bites are lovely but so small they leave one wanting more; the larger crudo dishes are more satisfying, from langoustine with fermented honeydew, coriander oil, stone fruit, and puffed rice to tuna with heirloom tomatoes and berries. These dishes are of-the-season, and if you miss one iteration, well, there's the next one to look forward to. Advertisement Hilopites, a Greek pasta, served with lobster. Erin Clark/Globe Staff Meze, too, change and change again. Change is good (even if I still miss the velvety sea urchin terrine, which reminded me of Japanese ankimo, monkfish liver, in its preparation). Grilled octopus was glazed in staka (Greek butter), sprinkled with savory, crunchy bits like an everything bagel, and served with avocado pistou; it was impossibly tender. Now it comes with artichokes, fava beans, and dill. Hilopites, wide, ribbony noodles, came with brown butter-poached lobster and a lobster-infused sauce spiked with Greek brandy, its richness complemented by the brine of pickled sea beans and seaweed butter. Now the menu features beet, lemon, and lovage hilopites with peas and a smoky crema made from kefalotyri cheese. Souvlaki at Kaia can be anything skewered and grilled. I loved the innovation of this dish made with lion's mane mushrooms and sunchokes over puffed wild rice. It was such a textural collage (on one occasion, in a bad way, with undercooked and gritty sunchokes). The current version features skewered broad beans in their pod with lemon skordalia, a much lighter take for summer (and the GLP-1 crowd). The steamy season brought with it bright dishes that offer flavor without weighing diners down, such as assorted local cucumbers with tomato gelee. Kaia's elegant pile of seasonal lettuces with pine nut crisps, kefalotyri cheese, and a buttery vinaigrette is one of the best green salads I've had in a long time. Advertisement A whole grilled fish finished tableside with snipped herbs. Danielle Parhizkaran/Globe Staff The flip side of that is the lamb neck gyro, a menu constant, unctuous, crisp-edged bites of meat with zucchini pita (cleverly scallion pancake-reminiscent), pickles, sunflower yogurt, and mint jam. I love lamb and will order it at any opportunity; for me, this dish is too heavy, too oily. Whole grilled fish is the opposite, finished with orange blossom honey and a snipped bouquet of herbs, lemony ladolemono sauce poured tableside. It's a lovely dish and a lovely presentation. (Note that our lavraki, Mediterranean sea bass, comes with a market price of $100, the only thing rich about it. This is one of two warnings I have about Kaia. The other is that I find the dining room layout a bit awkward, with the sun somehow always shining in my eyes. Eat later, you say? That's when the music CRANKS UP SO LOUD, which feels inconsonant with the rest of the package here. To avoid these issues, book on the earlier side in the more convivial, more comfortable bar and lounge.) Desserts here are wonderful: pagoto, goat's milk gelato served with seasonal fruit spoon sweets; a dense, moist coconut cake called ravani with plums and Greek yogurt; matcha baklava. But it is the Aegean 'kormos,' a riff on a traditional chocolate dessert, that I can't get enough of. It features semifreddo flavored with juniper and honey, a spill of icy, mountain tea granita, and a crunchy topping of pine nut praline. It is creamy, cooling, sweet, and herbal all at once. Advertisement Aegean "kormos," a juniper and honey semifreddo with mountain tea granita and pine nut praline. Erin Clark/Globe Staff Cocktails are excellent and innovative, incorporating ingredients like the chickpea liquid aquafaba, marigold, mastic. I'm not usually an espresso martini person, but the Chicory & Cardamom, a take on a Greek frappé made with Metaxa brandy, turned my head. The list of Greek wines, as at all Xenia restaurants, is thrilling; ask for guidance through its riches and you will be rewarded. Your gracious server will soon be offering toasts of 'ya mas!' with the rest of your table, after teaching everyone how to say 'cheers!' in Greek. As is always the case at restaurants, it is the people who make the experience memorable. At Kaia, the food matches the hospitality. Chefs work in the open kitchen at Kaia, allowing diners at the bar to watch food being prepared. Erin Clark/Globe Staff KAIA ★★★★★ 370 Harrison Ave., South End, Boston, 617-514-0700, Wheelchair accessible Prices Small plates $18-$38. Large plates and whole fish $74 and up. Desserts $8-$16. Cocktails $14-$18. Hours Daily 5-11 p.m. (Bar until 1 a.m.; patio seating Wed-Sun.) Noise level Fine on the early side; extremely loud later. ★★★★★ Extraordinary | ★★★★ Excellent | ★★★ Very good | ★★ Good | ★ Fair | (No stars) Poor Devra First can be reached at

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store