Day to Day Life: Week Five

Shall we have a look at the last week? Wanted or not, here it is!

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This bowl was my favorite a few times this week: maple yogurt, honey oat granola, toasted coconut flakes and a homemade blueberry spice sauce. I am grateful that a girl cannot OD on yogurt…

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While walking to the grocery store one morning, I passed this little truck. The driver made me laugh for the remainder of my walk, mostly because it caught me so off guard.

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Totally necessary when cooking dinner some nights. Here’s Lookin’ Atcha!

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That hairy eyeball was good company for homemade pad thai.

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Chocolate chunks and chips because there were certainly COOKIES this week.

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These dudes were singing at the top of their lungs driving down the road on our way for a lunch date.

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I love broccoli. Raw, plain, steamed, roasted, in soup…

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The best brunch ever, always. Two corn tortillas charred, then sammiched with cheese, topped with an egg, avocado, and tapatio.

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My husband played a few new songs at a tribute this week for the owners of Alex’s restaurant here in town, which recently shut down.

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Necessary.

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Guess who… from the days of old wherein I actually looked part Asian!

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Little Miss.

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Homemade pizza in the making.

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And more pizza in the making…

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Homemade black bean burritos for dinner one night with roasted peppers and corn salsa.

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Do you know what is wrong with this photo? The jeans on the right belong to me. The ones on the left belong to 8 year old Silas. Perhaps I am shrinking at the ripe old age of 28?

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Broccoli cheddar beer soup. For you, tomorrow.

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I adapted Tracy Shutterbean‘s recipe for no-knead pizza dough and made these cheesy/garlic/herb bread stick rolls to go with our soup. Super easy: make the dough, roll into a rectangle, brush the top with olive oil or butter. Sprinkle on some dried herbs of your choosing – I used basil, thyme and oregano. Sprinkle on some sea salt and cayenne pepper, some parmesan cheese and red chili flakes. Roll up the rectangle, flatten it a bit, cut into strips that are about 1-inch wide. Place on a baking sheet, brush the tops with heavy cream/melted butter/oil/buttermilk (whatever of those you have handy). Sprinkle with more parmesan. Let the dough rise again for 25-30 minutes. Then bake at 425 degrees until golden brown (15-20 minutes). Great for soup-dipping. Or marinara sauce dunking. Or plain eating.

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Little dude pre-game breakfast. (Apparently I still cut up the pancakes.)

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Silas’ team had two games in a row on Saturday. One footed-one handed shot.

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We’ve been having a lot of sleepovers and kid-time recently. These dudes rearranged the living room for themselves then had a breakfast of cinnamon vanilla raisin french toast sticks and fresh fruit.

2 responses to “Day to Day Life: Week Five

  1. Pingback: Meatless Monday: Broccoli Cheddar Beer Soup | Forbidden Rice Blog

  2. OMG, the Hairy Eyeball beer is just cracking me up. Lagunitas always makes good brews, so I will have to look for that one!

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