Have you ever smelled a paperwhite? They are easy-to-grow bulbs perfect for windowsills. They have a strong fragrance – and that fragrance reminds me SO MUCH of my grandmother’s house. She always has all kinds of plants blooming. I bought this guy at Trader Joe’s for a few bucks and have thoroughly enjoyed his company in my bathroom.
And today is her 88th birthday!! Happy Birthday Gram!!!
Today was filled with all kinds of delicious eats – starting with overnight oats! I’ve been so blinded by French toast lately I forgot all about one of my top breakfasts!
This was regular overnight oats made with 1/3 cup pumpkin stirred in along with banana and topped with Cville Crunch granola and TJ’s peanut butter! Texture heaven.
Especially good by the Christmas tree with the holiday tunes playing
For lunch today I went to the bakery because we had a 2pm meeting on the books.
Matt made us Hugh Jass salads from the sandwich selections and toasted Dakota bread on the side.
I had a blend of pimento cheese, curried tuna and lemony hummus with olives, tomatoes, bell peppers, cucumbers and tofu cubes. It was smashing!!
The bread board never ceases to tempt me – I had a bite of ginger cookie and turtle bar (chocolate caramel blondie!) after lunch.
Our weather has been so amazing these past two days that I have covered about 10 miles with the stroller!! My legs are tired in such a good way.
For dinner tonight Matt and I made Coconut Curry Cod with Quinoa and Snow Peas
The fish was Wild Alaska Black Cod courtesy of Alaska Seafood. The black cod was different from other East Coast cod I’ve had – it was flakey like the halibut but also really soft and tender – almost the same velvety texture as lobster. The flavor was mild and subtly buttery, and I hear (read) that it’s very high in omega-3s – 1800mg per 3.5 ounce serving (that’s over 3x halibut and comparable to wild Alaskan salmon). And coming from Alaska Seafood, it was, of course, sustainably sourced.
I had coconut curry on the brain, so we rubbed the cod in curry powder and then patted on some coconut flakes and seared it all in a tbsp of coconut oil using our oven-finish method (sear one side, flip, finish in the 400* oven for 10 minutes more). I loved the crunchy-sweet bits of coconut!
I made quinoa in the rice cooker, and this was perhaps one of the best quinoa sides I’ve had. Maybe thanks to the rice cooker? It was almost bready – nothing bitter about it. I mixed in some more coconut flakes and a tbsp of coconut butter, so it could have been the richness of the butter that smoothed out the flavor.
The snow peas were steamed in the microwave and sprinkled with lemon pepper salt. I’m in a bit of a vegetable rut and picked these up at Trader Joe’s – such a fun alternative to green beans.
I just gave Mazen a bath, and I can hear the boys upstairs reading a story. Sleepin’ time!