This week, I’m embracing all things tangible

By Prathigna Yerakala

Hello Saucettes,

It’s me, Prathigna, back to offer a little relief after another week of the usual hustle—work, rest, love, and, let’s be honest, a fair amount of panic. If you’ve been navigating the familiar chaos of it all, don’t worry, I’ve got you. This week, I want to help replenish your worn-out souls with a few musings on rediscovering the magic of your hands. Yes, hands.

In ancient rituals, hands have always held the power of expression. In traditions like Tantra, where sacred gestures—mudras—direct spiritual energy, and in Indian classical dance, where each hand movement tells a story, hands are seen as vessels of divine communication. It's no wonder they are so grounding. But, I’m afraid I’ve spent more time staring at my phone than at the stars—or even the palms of my hands. These deliberate movements, postures, and tactile connections slow time making life feel more intentional. But I can assure you, you don’t need a degree in esoteric practices to feel reconnected with the world again. You just need to know that your fingers, the lines in your palms, and your hard-earned calluses, were made for so much more than holding a phone, scrolling into infinity. Remember you’re human. You make. You create. You embrace.

I contemplated sparing everyone this speech because I thought it went without saying. But then I saw an ad that obliterated whatever shred of hope I had left for humanity’s priorities. A fingertip Bluetooth remote—for scrolling TikTok, flipping Kindle pages, and staring into the void with even less effort. Let’s be clear: this isn’t about accessibility. It’s about reducing our hands—our tools of creation—into idle accessories for consumption, severing the tangible connection we have with our own bodies.

So, excuse me while I feel a little nostalgic for the basics. This week, I’m embracing all things tangible:

BAKE: Olive oil cakes strike the perfect balance of simplicity and sophistication. They’re just pretentious enough that when you tell someone what you’re bringing to the function, they’ll look at you like you’ve brushed shoulders with Martha Stewart—all while being, of course, utterly delicious. They’re also surprisingly approachable to make, even if it’s your first attempt.

• Lemon Olive Oil Pistachio Cake: Garnish with a generous dusting of powdered sugar and a sprinkle of crushed pistachios (bonus points for the oddly satisfying yet tedious act of shelling pistachios yourself). It’s the extra effort that makes it taste even better.

• Pumpkin Olive Oil Cake: Please don’t forget the cinnamon cream cheese frosting. It’s the kind of thing that takes this cake from good to unforgettable.

• Chocolate Olive Oil Cake: Feel free to keep it casual with whipped cream and any nuts you have on hand. If you're in the mood to get a little fancy, top it with honeyed strawberries for that ideal mix of sweetness and tartness.

READ: In a time when books are being banned, I find myself turning even more to the classics. Books like The Bluest Eye,1984, and The Color Purple remind me that storytelling and reading are radical acts. Print can't be a fleeting trend; it needs to stand the test of time. Feel your eyes burning on the pages, the texture between your fingers—even a paper cut. It was a thing. Still is.

PLAN: A good friend in Philadelphia recently called, her voice bright as she shared how she had spent hours setting up her Hobonichi planner. She described layering washi tape, placing stickers, and curating her life into a pocket-sized book. Each page reflected her identity—a celebration of moments she didn’t want to forget: recipes, quotes, events, reminders, habits. But the more I listened to her talk about her trips to craft stores, aimlessly walking around trying to find her next thematic stickers, I realised it wasn’t really about tracking or remembering for her. She was happy simply decorating.

KNIT: I went to a craft night with some girlfriends, and while I was getting lost in the world of clay, my friend was hypnotised by the endless shades of yarn she could choose from. Her latest obsession was mohair—soft, delicate, and perfect for the breathable sweater she planned to make. She talked about how she’d spend her evenings after work knitting for hours, immersed in the rhythm of the craft. Her joy for the process was as vibrant as the colors we both couldn’t stop admiring.

EAT: My first memory of food is likely my mother feeding me curd rice. Growing up, I always ate rice, curries, and vegetables with my hands—preferably on a long, shiny banana leaf, surrounded by aunts and cousins. There’s something about the feel of jasmine or basmati rice between your fingers, the perfect amount of curry just to bind it all together. You shape it into a ball, pressing the rice together with your fingertips, before gently bouncing it in your palm to smooth the edges. It is a ritual I practice with nearly every Indian dish.

Remember to wash your hands and embrace the experience, with every dish you can possibly hold between your fingers. Let me know which foods you crave to eat with your hands in the comments.

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