Highlights from this past week include…
I made my first ever loaf of banana bread! I added tons of coconut caramel jam to a traditional recipe and we loved it.
See also – banana bread cubes on a Greek yogurt bowl with nectarine, cinnamon, and honey.
This bar + coffee combo was a 10/10. I also ate a mini York with it – perfection.
See also – I made a mint syrup for my iced coffees this week and it was great in this iced matcha latte.
Sooo many snacks! The highlight of which was these crab roe flavored broad beans. They were the perfect amount of crunchy and the perfect balance of sweet and savory.
See also – aloe drink and my two favorite seltzers.
Tyger leftovers (sauteed water spinach and pad see ew) stir-fried with eggs and peanuts. The leftovers were mind-blowing so we clearly need to go back ASAP.
I made fantastic brown rice chicken congee. Filled with chopped chicken thighs and spicy chopped kale and red chard. We topped our bowls with peanuts, green onions, and chili crisp.