And I used leftover poppy seed filling in a yogurt bowl with lemon skry, granola, blackberries, and cinnamon.
For dinners this week we made some old favorites (and got a lot of take-out!). Buffalo blue cheese black bean burgers. With roasted cauliflower and broccoli.
In honor of Tuesday 2/22/22 we bought two kinds of take-out sandwiches (brisket grilled cheese and a breakfast burrito) for dinner and in the morning I made a coffee with two kinds of coffee (concentrate and instant), two kinds of milk (half and half and condensed) and two kinds of ice (regular and coffee cubes). I also included lots of x2 snack combos in my week! Double jerky – salmon for me and bison for Adam.
Double marshmallow – vanilla bean and matcha filled.
Double mochi – lemon custard and some of the best ice cream mochi I’ve ever eaten in green tea and passionfruit.
My coffee combo for the week was Javy coffee concentrate with chocolate milk. I’m not totally sold on the concentrate concept yet but I did enjoy it when I doubled their recommended ratio of coffee to other.
Not a twofer, just booze with similar asthetics. I quite liked the Blue Point sour double IPA (Positive Tension) and head over heels loved the Trip hard seltzer with grapefruit and tangerine.
I am still having a love affair with mandarin oranges; these satsumas were juicy, seedless, and a snap to peel.
On the crunchy snacking side, I really enjoyed these yellow peas.
We were back in our old neighborhood for an appointment so we got our favorite pizza for dinner. I had all of the buffalo chicken. On a pizza.
And in a giant salad with cheese, avocado, black beans, roasted corn, fried onions, and creamy chipotle dressing.
Baked tuna cakes (canned tuna with panko, egg, mayonnaise, Korean chili flake, and fermented black garlic) and sautéed broccoli with nut butter and spicy bean paste.
Trader Joe’s riced cauliflower stir-fry cooked with eggs / shredded potatoes / gojuchang green beans.
No one is surprised that I had a stash of on-theme goodies and declared a Valentine’s Week flavor. Here were the things I stockpiled (the kombucha was a standout!).
Related note – Adam bought me an egregious amount of fancy chocolate. And surprised me with beautiful flowers and gigantic brisket sandwiches.
Flavor of the week – chocolate covered cherry! Coffee – iced with Luxardo cherries and chocolate milk.
Chia pudding – chia seeds with chocolate almond milk, brown sugar, and dried cherries. Topped with dried hibiscus, Luxardos, and a chocolate peanut butter protein bar.
Smoothie – frozen cherries with Greek yogurt and chocolate milk. This was fantastic and I need to make it all the time.
Not on theme, but I loved this dinner too much not to document it – a soft-scrambled egg sandwich with peso mayo on toasted sourdough with roasted cauliflower.
This weekend I – – Did not watch the Super Bowl. Wore an insane amount of red and pink in preparation for today’s holiday. Worked all three days but managed to have crazy good dinners and a date night with Adam. Highlights included…
Two things I adore and eat all of the time but don’t share often because it feels repetitious (on very separate ends of the snacking spectrum!) – Sparkling matcha.
BBQ chicken bowls. Sweet potato fries // sautéed collard greens with butter and lemon // chicken breast and red onion cooked in the crock pot, shredded, tossed with bbq sauce, then baked in the oven.
Roasted sheet-pan hash. Pesto chicken sausage, sweet potato, Japanese sweet potato, zucchini, fennel, and sweet onion; topped with pesto. <– this was 11/10 and I really want to make a Super Bowl joke about it
Date Night at Nami Nori. We were thrilled that they had Something and Nothing seltzer and I loved my Cherry Bomb cocktail – cremant sparkling wine, cherry sage cordial, and soju.
We started with furikake fries with mentaiko mayo.
And for my five temaki (a style of hand rolls) I chose: tuna poke with crispy shallots // crispy tofu chimichurri with micro cilantro // crunchy spicy crab // salmon with cucumber // spicy tuna.
A very-berry smoothie. Frozen triple berry blend plus grapes, chia, brown sugar, and ube flavoring.
Some exceptionally good bars (plus mandarin oranges). Both were filling, sweet but not saccharine, and had a nice chewiness. 10/10, would buy both again!
Fun lattes from Grind House. This was raffaello-inspired, with coconut and white chocolate.
Still on my take-out sandwich obsession. This was a bbq chicken crunch wrap.
Homemade pasta. Whole-wheat spaghetti with sautéed mushrooms and ground turkey with smoked paprika, mace, and garlic plus sour cream and parmesan.
Taco night. Seasoned ground turkey on flour tortillas with sour cream and Whole Foods’ roasted chipotle salsa (our favorite). Plus tiny tomatoes and roasted cauliflower.
Caribbean-inspired snacks. Guava paste + mozarella cheese. And hibiscus things.
Breakfast for dinner. Avocado toast (on rye, with turkey bacon) and fruit salad (blueberries, strawberries, mandarin, and banana). Plus a Bloody Mary! P.S. No, this single slice of toast was not enough dinner. I had other items planned but I had my cocktail before I started cooking and I ended up eating the tiramisu ice cream instead!
Big salads. Trader Joe’s herb salad mix with balsamic fig dressing, baby corn, blue cheese, peanuts, chickpeas, and ground black garlic.
Pasta night. Udon noodles with sautéed shitake and oyster mushrooms with cream cheese, lemon, and gojuchang; topped with kelp granules. Plus roasted baby cauliflower.
A take on okonomiyaki with roasted cabbage and turkey bacon. Topped with Sriracha, Kewpie, furikake, and bonito flakes.
Strawberry cheesecake oatmeal bowl with cream cheese and caramelized bananas.
Yogurt bowl with cinnamon, coffee cake, and blueberries.
Snack highlights; sweet.
And savory.
Our Whole Foods’ hot bar is rarely open so when it is I impulse buy all the things.
Two kinds of takeout sandwiches (brisket grilled cheese with mushrooms on sourdough // chicken panini with truffle artichoke spread) with two kinds of carrots (sautéed with celery // raw baby carrots).
Eating Chalk 