I’m back! Man things are busy. We never stop working on the bakery these days, and me being gone meant we had a lot of things to do together this afternoon.
My trip from Alexandria to Cville was great. I’m listening to Water For Elephants on audio book from Audible.com. Liking it so far! Sadly I have no more car trips in my near future so I might have to resort to listening on a walk or run!
I was really only half listening to the audio book because most of my brain was debating whether or not to have yet ANOTHER meal at Whole Foods! I made a pros and cons list and when I arrived, hungry, at 1pm, the pros outweighed the cons. My compromise to myself was that I had to get a SMALL salad instead of a GRANDE like the other night ($$!)
I piled on the usual – lots of kale, a sprinkle of raw veggies, wheatberries, tofu, more hot kale
But I also got a piece of orange fish from the hot bar [Our Whole Foods is TEENY and we only have 2 small bars!] and some croutons!
When I got home I literally had to drop my bags and hop on my bike to our meeting. First up we met the race director for the Cville Marathon we’re slicing bread for this Saturday to discuss logistics. Then we went to McIntire Plaza to see what has been going on at the space the past few days
We have walls!!!!
Back of the house | front of the house
Back of the house from the back door
The new window:
It’s coming along!
We also met two of our neighbors – a second hand furniture store (where we bought a table!) and an eco-laundry service (who will most likely be doing our laundry! Yay local + green!)
We biked around to a few more errands. It was a GORGEOUS day! Thankfully I was able to work and exercise at the same time!
When we got home at 5PM I was tired and hangry.
Thankfully I picked up some Food Should Taste Goods at WF!
We did MORE paperwork (loans + insurance almost done!) and then made this amazing dinner!
Shrimp + Coconut Soup with Collard Greens
It was incredible. I was in love with not only the flavor of the broth (which reminded me of savory ice cream) but also the color of the broth! And the taste of these big Carolina wild caught shrimp (total grocery store splurge today!) I think I ate 3-4 servings of shrimp in this bowl! I kept finding them in the delicious broth!
I think part of the reason why the broth was so good was attributed to these new broth concentrates by Savory Choice.
They were sent to me to review at such a good time. I have such a problem with broth. So much that I often just use water because I don’t want to buy veggie broth. While I do prefer to make my own stock, we use it up so fast after we do! The kind in a box is expensive, heavy and has lots of wasteful packaging. I had just finished a box of organic bouillon cubes and was not happy with having to dissolve them each time. I also did not care much for the flavor. (I don’t remember the brand).
I had gotten some concentrates from Trader Joe’s a while ago but couldn’t find them the last time I went in veggie broth. So I was thrilled to try out these Savory Choice flavors just when I was on the market for some. I have nothing but good things to say about them – the flavor was awesome! It was easy to add water. And I think Whole Foods should be carrying them? I will have to double check the next time I’m there. My only complaint was that 1 packet = 1 cup so we had to use 3 packets in our soup tonight.
Enough about broth!! The soup:
Shrimp + Coconut Soup with Collard Greens
This soup was incredible. I was in love with not only the flavor of the broth (which reminded me of savory ice cream) but also the color of the broth! And the taste of these big Carolina wild caught shrimp (total grocery store splurge today!)
- Olive oil in the bottom of a pot
- 1 head collard greens (or kale or spinach), trimmed into bite size pieces
- 3 cups veggie broth
- 1 can lite coconut milk
- 3/4 lb peeled shrimp
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- Salt + pepper to taste
- Coconut flakes + sriracha to garnish
- Heat oil and add greens.
- Lightly sautee.
- When wilted, add broth and coconut milk. Bring to just under a boil.
- Reduce heat to low.
- Add shrimp and spices, stirring. Cook for 3-4 minutes, until shrimp are cooked through and bright pink. Do not overcook!
- Garnish with coconut and sriracha
We ate our soup with a tortilla napkin
I still have tons of unpacking to do – and I’m hoping to get snuggled in my bed with my book + husband soon.