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.
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.
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.
I’m running out of food in the fridge and had enough leftovers from the week to put together some fried rice for a couple of days. I feel like I don’t need to tell you about fried rice, but I will tell you, “I told you so” re: having the ability to make more than muffins (read about my muffin adventures here and here).
I make more than muffins I swear, but I’ve been on a muffin kick lately so sorry not sorry. After baking those banana bread chocolate chips muffins, I was craving blueberry muffins — my fav btw. I was in the mood for something quick and easy that didn’t demand I sift flour or make a crumble topping. I also had a lemon lying around, so I thought I’d make use of the zest and bake some lemon blueberry muffins. So I searched online and found this recipe from Food.com.
So I woke up this morning with the intention of going to the gym, but that never happened haha. I ended up checking Instagram in bed and finally decided on using the two super ripe bananas I had lying around to make the easiest banana bread muffins that I meant to make earlier this week with bananas that have seen better days. (TL;DR: I put them in the fridge, left them there for too long, and they turned into banana mush. Yeah, I know. Sorry, Dad.)