What I’ve been up to this month, according to my Instagram feed:
Eating lunch at one of my favorite sushi bars, Takashi. Who knew that I could have multiple favorite sushi bars in Salt Lake?
Getting locked out of our building, before work, in the rain. But still thinking that the view from our front door is pretty beautiful.
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Sometimes doing the same thing over and over again is a bad thing. It’s called getting stuck in a rut.
But sometimes doing the same thing over and over again is a good thing. You’re hitting your stride. Perfecting the art. Getting it down to a science.
What I just learned from writing those sentences is that sports, art and science all involve doing the same thing over and over again. And I often feel like cooking is all three of those things! Definitely art. Definitely science. If you’re skeptical about the sports bit, you should see the sweat I can work up trying to get three dishes ready at the same time. It probably counts as my workout for the day, right? I thought so.
I guess what I’m trying to say is that I’ve been roasting a lot of vegetables lately. I’ve put them in tacos, I’ve had them on lentils, I’ve eaten them as sushi, I’ve called them poutine. April has kind of been The Month of the Roasted Vegetables around here. Stride = hit. Art = perfected. Science = …gotten down to? Sure. All of those things.
And so, just as the weather is getting warm enough here in Salt Lake that I’m not sure how much longer I’ll be wanting to turn my oven on, here is another roasted vegetable recipe. And it’s a really good one, too, this time over kale for Dole National Salad Day on Wednesday.
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I am nearly falling asleep at my computer at 9 pm as I type this. I guess that’s what two workouts and a sugar rush will do to a girl. Also, I love my sleep and am 99% certain that my grandpa goes to bed at least 3 hours later than me on most nights.
But I have to hold it together long enough to tell you about these chocolate coconut butter cups. They are the direct result of a little Amazon shopping spree I went on recently. I bought these adorable silicone cupcake liners!
I had to make something fun with them, and was none too eager to get back on the cupcake train after the cupcake-filled month that was March. So I skipped all that cakey stuff and went straight for the chocolate.
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I couldn’t let the spring pass by without posting at least one asparagus recipe.
The blog world goes gaga for asparagus, but until recently, I wasn’t the biggest fan. Then I discovered that when you grill or roast asparagus, it turns into an entirely different vegetable.
I should have known. I seriously don’t think I’ve ever met a grilled vegetable I didn’t like.
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I promised you guys some pictures of my trip down to southern Utah this past weekend. And although I can never get my act together for a “weekend activities” post on Monday, Tuesday’s not bad, right?!
Nate and I spent the weekend in Moab, which has quickly become one of my favorite places over the past year. Less than a four-hour drive from Salt Lake City, it is an adorable touristy town that is a mecca of hiking, biking, climbing and Jeeping. It is close to the Slickrock trail and Arches and Canyonlands National Parks, so it’s a popular outdoorsy destination. Despite my childhood dreams of becoming a park ranger, I wouldn’t necessarily consider myself outdoorsy… in fact, I made Nate stay in a hotel because I’m a huge wimp and the desert gets COLD at night! But I do like the hiking, running, and beautiful scenery down there. I have to say that these pictures, even with my nice camera, don’t come anywhere CLOSE to doing it justice.
It was a popular weekend to go down to Southern Utah, since the weather is just starting to warm up. We ran into two different sets of friends while we were down there, which was lovely!
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