For a week of easing back into real life from vacation the past 5 days weren’t too bad! I even managed to cook a few dinners. That said, work has been insane and I am not sad that I’m heading into a three day weekend!
Highlights from the past week include…
Coffee combo – Hudson Roastery with sweetened condensed milk.
See also – we are head over heels for this dulce de leche instant coffee.
Really enjoyed this energy tea; I’ve been loving mint drinks since December.
See also – we made green Thai tea iced lattes.
We also made fruity matcha spritzers. Matcha with key lime La Croix and fresh lime and orange juice.
Berry (beary!) milkshake – Thai tea ice cream mochi blended with vanilla almond milk and frozen strawberries and grapes.
Yogurt bowl – vanilla yogurt with peanut butter, chia, and granola.
These apple pie rice cakes have milk powder in them and a great sweet/savory thing going.
Layered halvah. P.S. We also bought halvah-crusted pecans and they were insane.
Leftovers and lettuce wraps converged for the perfect dinner. We used butterhead lettuce to wrap ground turkey sautéed with gojuchang with celery, peanuts, quick pickled cucumber and carrot salad, and pickled radish. Plus leftovers from great take-out we got over the weekend – kimbap and Korean fried chicken.
It’s possible we over-purchased fried chicken… we snacked on it all week long!
A quick and easy dinner – chicken burgers from the freezer with sautéed bell peppers and green onion, mashed avocado, a fried egg, and fantastic hot sauce from back home.
The best dinner of the week/month/new year! I made buffalo chicken meatballs (with ground turkey since we were shopping during a winter storm, hot sauce, cream cheese, and blue cheese) with sautéed carrot and celery, and homemade garlic bread (garlic, butter, spices, and tons of parmesan baked on everything ciabatta rolls).