The Summer 2026
Find the Fun List
May 20, 2026
Our seasonal roundup of the mini adventures we’re penciling in and crossing off. Jump in the water, try a new recipe, and save all your keepsakes.
Jump off a diving board and dare
the kids
to, too. Pure summer nostalgia.
Watch an old favorite under the stars,
snacks encouraged.
Play a friendly match, then toast
with something cold and citrusy.
Start a journal to chronicle your adventures. Save the keepsakes—photos, tickets, and stamps.
Host an al fresco dinner with homemade pasta, candlelight, and a good playlist.
THE SUMMER FIND THE FUN LIST RECIPE
Homemade Mushroom Pasta
INGREDIENTS
2 cup all-purpose flour
4 eggs
3 Tbsp. extra-virgin olive oil
1 pound cremini mushrooms, sliced
1 tsp. salt, divided
4 cloves garlic, minced
½ tsp. red pepper flakes
2 Tbsp. lemon zest plus the juice of one lemon
¾ cup dry white wine
2 cups grated pecorino cheese
¼ cup finely chopped chives
2 Tbsp. butter
DIRECTIONS
On a work surface, form flour into a well. Add eggs and mix with a fork, gradually incorporating flour until a dough forms.
Knead for about 5 minutes until smooth. Cover and rest for 30 minutes.
Divide dough into quarters. Roll through a pasta machine from widest to thinnest setting, dusting with flour as needed.
Cut into ¼-inch fettuccine.
Bring a pot of salted water to a boil. Cook the pasta until it floats to the surface, about 2 minutes.
Reserve 1 to 2 cups
of pasta water; drain.
Heat olive oil in a large skillet over medium-high heat. Cook mushrooms undisturbed for 3 to 5 minutes. Stir, then add garlic, red pepper flakes, lemon zest, and ½ tsp salt; cook for 1 minute.
Add wine and lemon juice; reduce by half. Add pasta and cheese, tossing with reserved pasta water until a loose sauce forms. S
tir in remaining ½ tsp salt, butter, and chives.
Get Dressed for Summer