Things from a yummy week…

Yogurt bowl – plain Greek with honey, blueberries, and two types of kiwi. I started scooping kiwis out of their skin with a grapefruit spoon (rather than trying to clumsily peel them) and now I eat them all the time.

“Mountain city spicy flavor” rice snacks.

We had leftover pandan white chocolate blondie from Chim Chim in our freezer and I blended it into a great milkshake with vanilla ice cream, milk, pandan syrup, and malted milk powder.

Passionfruit smore’s! Effie’s pecan biscuit crackers, oven-roasted Malvi passionfruit marshmallows, and Chocxo dark chocolate passionfruit cups.

Dinners listed in order of how much we liked them. Satay-inspired tofu (just ok-good). Tofu – sauteed extra-firm tofu that was marinated in Jamaican curry powder, red curry paste, fish sauce, lime juice, and coconut milk / lackluster peanut sauce – peanut butter, Sriracha, lime juice, rice vinegar, soy sauce, sugar, and coconut milk / marinated cucumbers – with rice vinegar, sesame oil, sugar, Milu everything crisp, and sesame seeds / on a packet of Ben’s Original coconut jasmine rice.

Tuna joomukbap (very good). We’ve made this Cafe Maddy recipe before and will definitely make it again. I used leftover brown rice, two cans of tuna, and a poblano pepper instead of a bell pepper. Plus chopped baby broccoli roasted with salt, pepper, and garlic powder.

Red curry beans (excellent). Great Northern beans sauteed with garlic and ginger and cooked in a curry sauce (coconut milk, red curry paste, fish sauce, lime juice, dark soy sauce, and Sriracha). Served on a mix of roasted cauliflower rice and brown rice.

Kimchi migas (best meal of the week!). Sauteed kimchi, green onion, and tomatoes with gochugaru, gochujang, honey, sesame oil, and sesame seeds, plus kimchi flavored kettle chips, eggs, and sharp cheddar.