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Over the past three decades, I’ve learned three truths about air travel: never get airport sushi, you will weep no matter what movie you watch, and the absolute #1 thing to carry in your bag is this rinse-free hand wash. I carry it on every trip, and it’s a lifesaver. Whenever I feel gross while traveling — dry skin, crumbs, the whole thing — it makes me feel instantly refreshed. Best of all is the scent — citrus, woody, herbaceous. (And don’t worry, it’s subtle enough not to bother other passengers.) — Joanna
Hair bows. Along with scrunchies, Topsy Tail and those flower hats everyone wore in the ’90s, I didn’t think we’d meet again. And yet, bows are cropping up everywhere. There are big bows, little bows, floppy bows, patterned bows, and understated bows an equestrian might wear. What are your feelings on bows? Would you wear one? Are you wearing one right now? Discuss. — Caroline
Oh. My. Gosh. Roma. Have you seen this exquisitely beautiful movie? I watched the first half last night, and I cannot wait to watch the second half tonight. The story — of a young maid working for a middle-class family in Mexico City during the political turmoil of the 1970s — captures everyday moments that feel so true to life, you almost feel like you shouldn’t be watching. So far, the luscious shots of Mexican rooftops, kids playing in the woods and a postcoital bedroom scene have taken my breath away. (Needless to say, critics are going bananas.) You can see it in a theater for the full impact, or watch it at home, since Netflix released it last Friday. — Joanna
What have you been reading lately? My favorite book of the year was Tin Man. Sparsely written and achingly beautiful, Tin Man tells the story of two childhood friends, Ellis and Michael, and the winding path their relationship takes. It’s short (just over 200 pages!) but packs an emotional punch, and was the most powerful take on love, loss and vulnerability I’ve read in years. Warning: stay home if you’re not one for crying in public. I sobbed in Cobble Hill park! — Franny
I’m not a DIY girl, not even close. But quick-pickled red onions are the one thing I always make sure to have a stash of in the fridge. They take less than ten minutes to make, and they upgrade everything I’ll eat all week: tacos, salads, veggie bowls, sandwiches, pizzas. The how-to: In a small pot, set over high heat, bring the following to a boil: 3 tablespoons red wine vinegar, 1 teaspoon salt, 2 tablespoons sugar, and 2 cups water; add a large sliced red onion and lower heat to simmer for about 5 minutes; drain and cool without rinsing. — Jenny
P.S. The weird thing we always do on trips.
(Top photo from the Cup of Jo Instagram. Roma photo by Carlos Somonte. Onions photo by Mexican Please.)
