I kicked off Friday night with a dirty gin martini – a necessity.
Matt made yet another dinner for us on Friday: chicken enchiladas.
Saturday breakfast at work: homemade egg bagel with almond butter
Lunch at work: chicken salad from Greek Grill. The chicken was so incredibly overcooked, but the fact that the guy making it gave me hot sauce from his stash behind the counter in addition to what they have out for customers makes up for a lot.
We had leftover chicken enchiladas on Saturday night, and after dinner I assembled this bacon, spinach and cheese strata for breakfast on Sunday. It was my first day off in over a week, so I slept in and then went for a run while the oven was preheating and the strata was warming up to room temperature. The weather was perfect for running, and it felt so great both physically and mentally to be out there. Knowing that this strata would follow the run was also a big plus.
Strata with arugula and coffee
I generally prefer plain yogurt to flavored, but it never hurts to mix up the routine, especially when salted caramel is involved. I had a little bowl of this with granola for an afternoon snack, and while I probably won’t be buying it every week, I can see myself eating it for dessert or a sweet treat every once in a while.
Whole wheat bread from My Bread with a bunch of millet seeds added for crunch
Pre-dinner snack: fresh bread with mashed white beans + olive oil + rosemary + salt
To thank Matt for all of the meals he’s made me over the last couple weeks, I thought Sunday night would be the perfect night to make him the one item that’s been on his cooking wish list for years: Tom Kha Gai.
Success! I would have preferred the mushrooms to be replaced with vegetables or noodles or something, but Matt loved it as is, and that’s what matters. Maybe shiitake mushrooms instead of oyster mushrooms would make a difference for me, or maybe my mushroom-eating abilities haven’t reached the level of enjoying them in soup yet. The ginger/lemongrass/kaffir lime/coconut broth is something I could handle eating a lot more of, though.
Oatmeal Fudge Bars for dessert.