potato soup

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I was really excited about making this soup. I had come home from work, changed into my ‘cooking clothes’ (baggy shorts, tshirt held together by threads, hair in crazy bun) and was chopping and mixing and completely comfortable when I discovered that my potatoes were moldy and also trying to grow new potatoes. Whatever, potatoes!

new potatoes

new potatoes

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labor day weekend / vegetable soup that’s actually good

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This past Labor Day weekend was long and really comfortable. I spent a couple of days with my college girlfriends at the beach. We ate and drank and laid on the sand. There was a baby in our midst and two more on the way. I could almost feel the change in the air: new life, (literally) new people, jobs and careers and locations were all ending and starting between the 10 of us. Even our conversations felt different, we talked about politics and being pregnant and giving birth and buying houses, all kinds of heavy, adult themes that weren’t even considered almost a decade ago when we first met, when our conversations were filled with boys, food, clothes, occasionally school, and whatever else undergrads talk about. I forget, it was so long ago.

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After college when we all got married and transitioned into careers and churches and awkward, quarter life crises that some of us (or maybe just me) are still going through, we met new people and had new relationships that felt awkward and strained at best. Being back with the people who really know me, friends who need no explanation, who were at and in my wedding, and saw me really grow up, felt like a breath of fresh air. Which it literally was, since we were at the beach. Despite all of our personal changes, it was incredibly refreshing to be with people whose friendship with me hasn’t changed.

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what we eat this week / if all goes according to plan

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monday’s dinner in bad light

Short, and to the point. Here is what our food life looks like this week, for people who might need some menu inspiration:

Monday: Kale, Quinoa and Chicken Bowls (sautéed kale and garlic, tossed with olive oil, shredded grilled chicken and cooked quinoa, top with hot sauce and parmesan cheese)
Tuesday: Tuna salad + green salads
Wednesday: Cheap and Fancy Mac and Cheese
Thursday: Balsamic glazed chicken and roasted carrots
Friday: Roasted Garlic and Coconut Soup with Focaccia bread (Does anybody know about that coconut soup at Surin of Thailand? This is my attempt to re-create. I’ll let you know how it goes!)
For interested parties, we spent less that $90.00 on food for this week, so file this under budget! Also, M, T, Th meals are gluten free, T&Th are also dairy free. Leave out the cheese and so is Monday.)

How to prep for this (I usually prep on Sundays):

Grill your chicken. I grill mine in olive oil with salt and pepper.
Cook your quinoa. Quinoa cooks just like rice. I use 2 cups of water, 1 cup of quinoa, splash of olive oil and salt.
Make your mayonnaise and then assemble your tuna salad: I add a few spoonful’s of mayo, a little mustard, some pickle relish, and a grated boiled egg
Make sure your salad greens are washed and sorted.
Make your salad dressing. I find a basic combo of olive oil, vinegars and mustard to be a good start. But honestly, we buy lots of this.
Chop the broccoli and carrots for use later this week

The rest I’ll do the day we eat it, but that’s a really good head start if you’re looking to save some time. I work until 5 every day but Friday, so it’s nice to have a few things done so I don’t spend allllll my free time in the kitchen. Cause, you know, gotta live life!

focaccia bread! recipe coming soon!

focaccia bread! recipe coming soon!