Hola, mi amigos! And happy weekend to you. I had a good week with lots of experiments, exercise, and a few nice evenings in the kitchen. The weather turned summery on us, and I had the pleasure of walking around campus on Friday evening, taking photos, sipping a smoothie, and breathing in all that fresh spring air.
It’s been a good week. Today I thought I’d share with you a few of the highlights. I love a good list, don’t you? For starters, that photo up on top. I walk by this fence almost every day, but seeing it through the lens of my camera is like viewing it with a new set of eyes. I love all the colors and shapes of the trees behind it.
On the food side of things, I’ve been enjoying the fact that I now have access to a toaster at work. This is very exciting! In fact, yesterday, all I wanted to eat with my bowl of tomato soup was toast with butter and jam, so I threw two pieces of bread into a baggie and packed up my almost-empty butter bowl along with some raspberry jam. There is something so elegant yet so satisfying about toast with butter. It’s simple but deeply flavorful, and it’s a nice change of pace from the cheese or peanut butter that I usually eat with toast.
Another elegant food item: the omelet. I made my first omelet this week! Now, you may be thinking the same thing my friend Jesse said to me, which was, “I’m surprised that someone like you has never made an omelet before.” To which I replied, “An omelet is just fancy scrambled eggs, and I’m lazy, so I scramble a lot of eggs.” Still, the omelet pleased me deeply. I think I’ll make another for lunch today. But allow me to make a note: feta cheese and ketchup are not the best way to top an omelet. Learn from my mistake and pick one or the other, okay?
The new issue of EatingWell showed up in my mailbox, and it is a knock-out. I can count at least five recipes I want to make, including the Smoky Black Bean Soup that I’m going to make tonight. Except that I’m digging into my pantry and using pinto beans and lentils instead of black beans. I’m such a rebel.
Lately I’ve been pretty lazy about baking. My stovetop has been busy enough, but there have been no batches of granola or muffins coming out of my oven. Instead, I’ve been eating a lot of nuts, fresh and dried fruit, and smoothies for my afternoon snacks. My newest favorite combination is dried apricots with either white or dark chocolate. The textures and flavors work so well together: chewy, intense, but not too sweet fruit with melting, rich chocolate. I only eat an apricot or two with a few tiny squares of chocolate, but it’s a powerful nibble to keep on hand.
I hope this weekend will be a simple one: grocery shopping, laundry, some cooking, dinner with a friend on Sunday night. What’s on your weekend agenda?