Happy no-work Monday! Three-day weekends are just the best. The weather has been fully cooperating this Memorial Day weekend in the Bay Area – it has been straight up SUMMERY around here. (And not Bay Area-style gray and gloomy summery either – real, sunny, mid-80’s summery!) I’m feelin’ like this summer is going to be the best ever, so I am ready to bring. It. On.
Chips and guac and lots of Mexican food at Comal to celebrate my future sister-in-law’s new job! Not pictured: more margaritas than generally advisable.
Hey everyone! How’s your week going? We are in for a very exciting weekend – my future sister-in-law Tara is graduating from UC Berkeley so we have the whole family in from out of town and are planning on doing lots of eating and drinking to celebrate! I hope you’re enjoying warm weather and spring-y celebrations wherever you are, too. Here are this week’s Foodie Favorites!
This chocolate peanut butter pretzel tart looks like sweet-and-salty dessert heaven. I love this idea!
Two thumbs-up to this super simple 3-ingredient grilled chicken recipe. What a good recipe to add to the weeknight repertoire!
This is my super-trendy matcha-loaded St. Patrick’s Day gift to you.
Have you guys heard of matcha powder? It’s basically green tea ground up into a powder that can be thrown into smoothies, baked goods, or whatever else you want. And it also doubles as a handy-dandy natural green food dye for the greatest green-food holiday of the year, which just HAPPENS to be coming up next week!!
One of my main foodie resolutions this year is to eat more whole, natural foods. I want to make as much of the food that we consume as I can at home, to control the ingredients and the flavors and make sure there’s no weird aspartame lurking where it shouldn’t. I mean, we all need some full-blown, no-holds-barred cheddar goldfish or potato chips every now and then, but for the everyday, I’d like to try to up the ante on the natural-ness of our food. Honestly, it’s not that I’m generally bad at this, but we all have room to improve, right?