My Summer, Luna's Big News, and What I'm Cooking This Month | Valerie's Place

September 1, 2026

Hi Friends,

I want to try something new with you.

Every month, I'm going to send you a little roundup — not a show announcement, not a "here's what's new at Valerie's Place" email. Just... me. What I'm loving, what's making me laugh, what's challenging me, what I'm grateful for. The stuff I'd tell a friend over coffee if you were sitting across from me at my kitchen table. Some months it'll be light and silly. Some months it might get a little more real. That's the deal.

This summer flew by in the best way. I got ten glorious days in Europe watching Wolfie tour with his band, Mammoth, a couple of quick trips to Chicago, but mostly I was just home in LA — catching up on my reading pile and being there with Luna through her chemo (big update on that below!). Now, as we head into fall, I'm already getting excited to be back in New York for the Drew Barrymore Show (more on that below too!) — I miss that crew every time I'm away.

Before I start let me just give all of you who sent such loving messages about the passing of my sweet Henry a big warm hug and a sincere thank you. It was very unexpected and heartbreaking. I will try to find comfort by knowing he passed in his favorite sunny spot on the catio but it is damn hard. I'm sure I don't have to tell any of you that also share your home with these sweet creatures how hard it is, and I thank you for all your love on my post about our quirky, special boy.

So here's the August roundup.

🐾 The Best News

So in the midst of the heartbreak with Henry, there's also celebration with Luna. Isn't that true about all of life — the ups and downs and the rollercoaster of it all.

Here's Luna's update that I'm so happy I finally get to share it with you: after months of chemo, my baby Luna is cancer free. I don't think I fully believed it until I heard the words out loud. If you want to see the moment, here's the announcement. Thank you to everyone who's been sending love and prayers her way — she felt it, I promise.

🌸 Val's Perfume Corner

You know I can't help myself when it comes to a good fragrance, so this is officially becoming a regular thing here. This month I'm completely obsessed with Commodity Rain — it's clean and a little green, and it just smells like a good mood. I did a whole reel about it if you want to see me gush in real time: watch here

🎂 Two Birthdays, One Month

August also meant celebrating both my brothers — Patrick and David — and getting to be in a room with them. Even when I can't be with them on their actual birthdays, getting to spend time with Pat in Europe and David (more on this surprise next month 🤫) in NYC is the next best thing!

🗽 Calling All New Yorkers

I'm heading back to New York this fall for The Drew Barrymore Show, and this time I'll be staying in a different part of town than usual. I'm looking for new cafés, restaurants, and little shops to check out while I'm there. If you have a favorite spot, drop it in the comments below — I'm making a list!

💭 Something I'm Working On

I don't know if you caught my conversation with Najwa Zebian on Getting Naked the Podcast, but I highly recommend you check it out when you have the time. It's available on Valerie's Place and free on YouTube and Spotify.

If you're anything like me, you also spend a lot of time ruminating about mistakes, giving the wrong people access to you, what you could have done differently to avoid so much pain… ya know, simple stuff lol… Najwa really, really helped me step back and see all of it in a new light, and I finally began to give myself more of a break.

I came across an old journal entry of mine from a few years back and I want to share it with you:

Want the rest?
This section is for Valerie's Place subscribers. Come hang out with us for as little as $2/month and I'll see you inside.

Join Now to Continue Reading →

😂 Funniest Thing I Saw This Month

I'm sure that you, like me, have to text friends or family when you see something funny on the internet. There is a lot to complain about with social media platforms, but let's face it, it also provides a platform to showcase the creative, funny and ingenious people around the world — and not just people, nature and animals too! So with that, here's something that made me laugh that I immediately had to text Wolfie and Draia — that I'm now sharing with you!

Hope you enjoy this Instagram reel! If you've ever wondered how to calm down an angry hedgehog, now you know! 😂 Let me know in the comments what you thought!

💛 What's Encouraging Me

I'm always looking for quotes and affirmations to encourage me each day, and when I find a good one, I share it with everyone. One that's been impacting me lately is from Sophia Loren's book, Women and Beauty:

"There is a fountain of youth: it is your mind, your talents, the creativity you bring to your life and the lives of people you love. When you learn to tap this source, you will truly have defeated age."

📸 The August #Throwback

Classic 1986…behold, historical heliograph of the typical '80s fashion trends: black gloves, velour jacket, many bracelets, fake pearls, oversized brooch, and messy bleached shag. 😅🤣

🍽️ Recipe of the Month — Baked Branzino with Citrus Gremolata

I made this on Now We're Cooking LIVE last week and it's one of those dishes that looks so much fancier than it actually is. It's a recipe from way back in Season 2 of Valerie's Home Cooking — delicate branzino fillets baked simple, then topped with a bright citrus gremolata of lemon, orange, and fresh herbs. It's elegant enough for company, easy enough for a Tuesday.

INGREDIENTS

2 tablespoons olive oil, plus more for the pan
Six 3- to 4-ounce branzino fillets, bones removed
Kosher salt and freshly ground black pepper
2 lemons
2 oranges
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon good-quality extra-virgin olive oil
Pinch crushed red pepper flakes

DIRECTIONS

Preheat the oven to 375°F.
Generously grease a large rimmed baking sheet with olive oil.
Arrange the fillets on the baking sheet in one layer.
Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper.
Bake until the fish is flaky and just fully cooked through, about 12 minutes.
Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon, and juice of half the orange.
Stir gently to combine.
Slice the remaining lemon and orange.
Serve the fish topped with the gremolata and citrus slices.

Enjoy — and let me know in the comments if you make it!

Love,
Valerie 💛

Get the full Round Up, plus all of the other content available to Valerie's Place subscribers, by joining our community today. Plans start at $2/month, first week is free, and you can cancel anytime.

Join Now to Continue Reading and See All of Valerie's Place →