Is it just me, or has this blog gone crazy for seafood lately?
Shrimp last week, trout today, and I even snuck some fish sauce into Friday’s mushroom lettuce wraps. There may or may not be a package of smoked salmon in my fridge, too, for another recipe I’m hoping to post next week. There’s not necessarily a reason for it… I guess I just decided it was about time to work my way through all the fish recipes on the “to make” list I’m constantly adding to.
And this one… this one is a keeper!
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Lately…
I cannot stay awake in shavasana for.the.life.of.me.
I’m considering making a Warby Parker purchase and doing the glasses thing. (Thoughts???)
I can’t believe that I graduated from college 6 years ago this weekend.
It feels like summer and I am getting excited for summer travel plans!
I registered for a July half marathon and am hoping to PR by dropping some lbs. We’ll see!
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This shrimp and orzo salad was just catapulted to the top of my all-time favorites.
Why, you ask? Well, cause my mom made it for me, of course! And I guess the huge chunks of feta don’t hurt, either.
This was lunch one day during my bridal shower a few weekends ago. My mom made a huge batch (like quadruple the recipe!) to feed 11 hungry women. Well, I don’t know if everyone was hungry… but I sure was, and I think I ate 4 servings. Or maybe that was the souffle the next morning that I ate 4 servings of? Oh wait, that too. There was a loooot of good food. But I certainly wasn’t the only one going back for “just one more bite” of this salad.
Now, I know I don’t post a lot of seafood on this blog, but the truth is that I eat a fair amount of it. It’s usually at restaurants, because let’s face it, I love sushi! Also, fish is often the healthiest thing on a restaurant menu. But I forgot how absolutely WORTH IT it is to cook seafood at home from time to time. This pasta salad is a prime example.
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I’m baaaack!
Back from Nashville, that is. I was there most of last week for work, and not gonna lie, I’m kinda still recovering.
Initially I was overwhelmed at the prospect of spending last Monday and Tuesday in client meetings in Salt Lake, then flying to Nashville for a conference the rest of the week. Especially after spending the previous weekend in Massachusetts! But actually, despite all the cross-country travel, the whole week was a total blast. I mean, when work consists of a few meetings in between buying cowboy boots and sitting in the second row at the Lady A concert, it’s hard not to have a good time.
And now, back to the real world… sigh. And back to some jeans that are a liiiiittle tighter than before All The Southern Food happened to my body.
I always (usually) have good healthy eating intentions when it comes to traveling. On this trip, I packed dinner and a snack for the plane, I refused the first round of Biscoff cookies, and I drank a huge bottle of water despite the drink vouchers in my purse.
And then.
Then I got to Nashville, where I’m pretty sure that even the “skinny eggwhite omelet” I ordered for breakfast the first morning was cooked in a vat of bacon grease. The same day, I went to a barbecue joint with my 8 male co-workers and ate a meal of macaroni and cheese, cornbread, and pickles (I think that was the “vegetable plate”). Oh and then there were the numerous free drinks that kept magically appearing. Let’s just say that on the flight back, the Biscoff cookies seemed like a health food.
Will I be recreating any Southern specialties for you? Um… not at the moment.
But believe it or not, this salad isn’t even my Monday attempt to make up for all of that. Nope, it’s just my recreation of the delicious Whole Foods salad I enjoyed on the flight to Nashville… again, before All The Southern Food.
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One of the best ideas I’ve had recently involves putting booze in your breakfast.
Champagne, to be exact.
A Wednesday morning breakfast? Most likely not. But just put these in your back pocket for Sunday, yes? I’ve had them in my back pocket for quite a while. I think I posted about them on Instagram weeks ago. Well finally it’s pancake time – thank goodness.
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