well hello. I thought I would briefly emerge from the black hole I've been living in....
(there is no internet in black holes, you know.)
lately (as in, the past 11 days) I've been enjoying life
as a 31 year old.
I must say, it feels good.
lately I've been aching for a huge snowstorm......or summer.
Either would do. If it's going to be winter, I want loads of snow--piling up to the rooftops and filling my yard with armies of snowmen. If the weatherman can't deliver, then let's move on to summer....I'm tired of all this in-between season stuff.
lately (last weekend, actually) we were able to
celebrate the life of Robby's dear grandma.
Such a happy weekend spent with family sharing all the best memories.
And two kids pretty excited about flying for the first time
(and killing time playing on the people mover at the airport)
lately I'm so happy that football is over......who's with me?!
lately I've been craving the cauliflower at Communal.
Who are we kidding.....I've been craving everything. We went there for my birthday and I can't stop thinking about all the wonderful things we ate--I was sad when the last bite was gone. I'm pretty sure I'm one of the last people in Utah to eat there, but if you haven't been--head there for your next special occasion. You will love it.
lately I've been extremely lazy about getting out my big camera.
So here is a phone snap of sauteed kale with a fried egg and goat cheese + my homemade natural protein shake. This is my go-to breakfast (or lunch or dinner) before I head to class.
Super easy and filling and loaded with brainpower.
lately I'm debating adding more chicks to my flock
later this spring.....
I just don't know if I'm up for those first few weeks with baby birds in my house. yikes.
lately this is my favorite soup.
Thai Butternut and Sweet Potato Soup
I found this recipe on How Sweet It Is. I added more garlic, more ginger, and the sweet potato.
3 tablespoons coconut oil
1 sweet onion, diced
5 garlic cloves, minced
2 teaspoon freshly grated ginger
2 tablespoons red curry paste
4 cups vegetable or chicken stock
1 large butternut squash, peeled and diced into small cubes (uncooked)
1 large sweet potato, peeled and diced (uncooked)
1 (14-ounce) can coconut milk
juice of 1 lime + more for garnish
salt and pepper to taste
fresh cilantro for serving
Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions with a pinch of salt and stir. Cook until the onions are soft and translucent (I like to turn the heat up a bit and let the onions start to caramelize) about 5 minutes. Add in the garlic, ginger and curry paste and stir until it is incorporated. Add in squash and sweet potato. Cook the mixture for about 5 minutes, stirring occasionally. Pour in the stock and cover the pot and increase the heat to medium. Cook until the squash and potatoes are soft, about 20 minutes. Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's warmed through. Taste and add salt and pepper if needed. Garnish with cilantro and an extra squeeze of lime.
try it with homemade naan!
What have you been up to lately?
blogged 1 year ago: lentil and coconut curry stew
blogged 2 years ago: chocolate cupcakes with cherry mascarpone frosting
blogged 3 years ago: how to take a nap
blogged 4 years ago: how to build a farmhouse table