Highlights from this week included eggs served three different ways, a new take on pesto, and my current favorite snack combo…

The week started out on a high point – a breakfast date at Golda.

Quad espresso + ice + cream.

I had the grilled asparagus toast – strawberry-chili mostarda / alfalfa / ras al hanout / soft egg / charred lemon / local sourdough.

Homemade coffee combo = half and half, ice, and Stumptown Founders blend.

Snacks of note include fresh alfonso mango with cottage cheese.

Our Deadpool movie snack was right on the nose.  DP 2 was not as good as the first movie but still laugh out loud funny.

My current favorite snack combo is roasted chickpeas with blistered peanuts.  Eaten in bulk.

Tuesday – my early day, when I leave the house before 6 am – I drove across town after work to attend what ended up being a very disappointing lecture on TPN.  The speaker ran a bit late and I didn’t start heading home until after 9 pm, at which point I was basically whimpering from hunger.  Suffice to say, this is the most satisfying Chipotle bowl that’s ever been eaten!

The other three nights I cooked legitimate meals and had some major successes in the kitchen!  Like a Mediterranean frittata, complete with a new recipe page.

Replete with feta, zucchini, and sumac.

One night I made okonomiyaki.  We use three eggs and a heaping 1/3 cup flour for 2 servings.  With shredded garnet yam, roasted cabbage, and ginger.  Topped with Sriracha, Kewpie mayo, green onion, and seaweed.

I also tried a new take on pesto that turned out to be delicious.  The last time we made homemade pesto we found the raw garlic and basil to be a bit too spicy, so this time I cooked them.  Sweet onion, green onion, and garlic sauteed in evoo / basil cooked with the onion for 90 seconds or so / tossed in the food processor with more evoo, parmesan, and pine nuts.  Served with whole wheat pasta with baby kale, toasted white beans, and roasted heirloom tomato.

Weekend plans include a bridge walk, a bar date, and a bbq spot.