After getting out of a Pilates reformer class last week, I had a sudden odd craving for grapefruit juice, so I went to Trader Joes on my way home and got some. Needless to say, I had a couple glasses and then didn’t know what to do with the rest of the carton. Flash forward to yesterday evening when a friend invited me over to have dinner, and I was thinking of what to bring
Continuing with my cooking from last week…we’re about 3/4 of the way done with January, and as I was looking at my in-season chart, I realized that there were a bunch of vegetables that I hadn’t touched yet.
This is a bonus recipe because I ended up cooking a ton last week since I wasn’t feeling well. So, I bought this frozen Panang curry dish from Trader Joe’s last week to eat on a night where I just did not feel like cooking.
I’ve had lemony flavors on the mind for the past couple of days. I love the tanginess, the tartness, just the overall flavor that lemon can add. And as I was thinking, I remembered that lemon goes particularly well with seafood. I tend to prefer fish that doesn’t taste too fishy and since Pacific cod is in season, I thought I’d try a lemony baked cod recipe.
Hey there! So after arriving in Chicago a couple of days ago, I’ve been trying to get used to how cold it is here and trying to get over the back-to-school blahs. The “Caution, watch out for falling ice signs” are out which means winter is definitely here, and classes and recruiting are in full swing.
Hi everyone! While I’m stuck (yet again) with another cancelled flight in San Francisco, I wanted to welcome you to Chicago en croute!