This simple salad was not what I intended to make for dinner last week. I meant to make this salad, but I got lazy and took the easy way out. Surprise, surprise! It tasted amazing. Is it better than the original recipe? I don’t know. But who knew grapes would taste sooo good in a salad? It really changed my perspective on grapes. The so-so fruit isn’t so-so bad on a bomb salad.
What did I do differently? I didn’t dehydrate the grapes; give the kale a pre-dressing (aka massage in olive oil); and for most of my servings, didn’t toast the walnuts. So if you’re too lazy to toast walnuts like I was for most of my meal prep, you’ll be fine. All you’re missing is an accentuated nutty, walnut flavor.
I’ll definitely make this salad again and probably never dehydrate the grapes unless I have three hours to spare and want to get funky. I mean I’d be interested to find out what homemade raisins taste like. One day!
Continue reading “Kale Salad with Blue Cheese, Toasted Walnuts, and Grapes”
It’s toward the end of the week, and I still can’t stop thinking about brunch last Sunday. My favorite part of brunch? Spending time with my friends lol. Though food and mimosas are also a plus.
Continue reading “TBT: Brunch at Sawyer & Co.”
After about three weeks of eating out, I knew I wanted to go back to cooking my meals, but I’ve become so removed from cooking at home that I didn’t know what I wanted to cook nor did I feel up for cooking anything remotely complicated. So this week I’m eating sautéed mushrooms with garlic, brown rice, and whatever greens I’m in the mood for.
Continue reading “Sautéed mushrooms with garlic and greens”
Breakfast (or lunch considering how I usually get out of bed around 12 a.m.) is my favorite meal to cook. I’ve gotten it down to a science, really. About three to four months ago I had the great idea to have make my interpretation of an English breakfast by incorporating baked beans and sautéed mushrooms with whatever else I was craving that week. After having eaten almost the same meal every day, my breakfast go-to includes a combination of:
- baked beans
- baked sweet potato fries
- sautéed mushrooms with garlic
- green onion and spinach egg omelette (or scramble if the omelette breaks!)
- English muffins with jam or hummus
- sunny-side up egg
- small salad
- green or fruit smoothie
What’s your go-to breakfast?
And… we’re back for part two of my Milk Bar baking project! (Peep my post about how I made Milk Bar’s birthday layer cake here!) After making my beloved cake, I had leftover cake and cake crumbs I didn’t want to go to waste, so I decided to make Milk Bar’s birthday truffles.
Yes, yes, yes they’re not white chocolate like they’re supposed to be. But, but, but I didn’t want to run to the store to pick up white chocolate chips and had brown chocolate chips on hand.
Continue reading “My lazy Milk Bar’s birthday truffles”
I wanna thank my sister for introducing me to one of my favorite Korean dishes. It’s the perfect combination of ramen, tteokbokki (always a winner), and whatever toppings you want to add. If you love spicy food, rice cakes, and fish cakes, this one’s for you. If you don’t, you’re missing out.
Continue reading “Easy rabokki”
First thing’s first: I love Milk Bar and Christina Tosi. The last time I went to New York City, I was there for three days and went to Milk Bar five times. I own the Momofuku Milk Bar cookbook, spazzed out when Christina joined MasterChef, and went to the Twist pop-up in town.
My boyfriend’s birthday was last week, and I decided to finally redeem myself from the first time I attempted to make this cake (it sucked) and try to make my favorite birthday cake for a second time. BOYYYYYYYYYY, I think I came pretty close. (Keep reading to see how I made it!)
Continue reading “Milk Bar’s Birthday Layer Cake”