Lessons learned in April—moving and experimenting with new recipes (or cooking, period) do not go well together. Between having our kitchen all packed up and being too exhausted at the end of each night to do anything but collapse onto the couch, our meals were either pasta and sauce or McDonalds dollar menu at 1 a.m. Yes, I admit to that. And sometimes, I even enjoyed it. Gasp.
Plus, we’re currently without Internet at the lofty loft. That makes blogging challenging, to say the least. So there you go—all of my excuses and dirty laundry from the past few weeks.
But now that we’re slightly more settled, I’ve been enjoying my fabulous kitchen and new backdrops for food photography:
Mushroom, Caramelized Onion, Cannellini Bean Salad—When I first found this recipe, I was skeptical that it’d fill me up. “It’s just rabbit food,” I thought. But the shrooms and spinach came together to make a delicious dinner, and I even had some left over!
Indian Chickpeas Pulao—Oh. My. Word. If you stuck this in a to-go container and told me it was from a restaurant, I wouldn’t even bat an eye. You must make this.
Lemon-Parsley Bean Salad—Light, flavorful, and super filling. Perfect for potlucks or post-run meals when you can’t stomach hot food. And no, the beans in the salad weren’t musical.
Grilled BBQ Tofu—Everything about this recipe was a home run. The seasoning, the BBQ sauce, the pickled cucumbers on the side. This will be a summer staple.
Sweet Pea Sandwich—I replicated my new fav sandwich from Brick & Tin and pureed some sweet peas, sea salt, and ricotta cheese (easy to omit, but I had some in the fridge I needed to use) to make a spread.
May. May will be the month when I get my eating back on track. Because, bathing suits. Ugh.