RECIPE: Paleo Shepherd’s Pie

I don’t know about you but I’m a huge fan of snow days. We were home all day – we ate, cleaned, ate some more, relaxed, cooked, and ate again. It was glorious. My favorite meal of the day was this Paleo Shepherd’s Pie. It’s a copulation of about 5 recipes that I saw online. Hope you enjoy my version!

Paleo Shepherd’s Pie

Ingredients

• 2T olive oil
• 1 onion
• 1 cup celery (sliced)
• 1 cup sliced carrots
• 1/2 package bacon (sliced)
• 1 package sliced mushrooms
• 2lbs ground beef
• 1T worchestire sauce
• 1T fresh thyme
• 1/2 teaspoon paprika
• salt (to taste)
• 1 cup chicken broth
• 1 head of cauliflower
• 1 – 2 T butter
• 1 tablespoon milk or cream

Let’s Get Cookin’

1. Steam cauliflower until soft.
2. Preheat oven to 400F.
3. Sautee onions until transluscent over medium heat with 2 tablespoons olive oil (in a cast iron skillet or oven safe pan*).
4. Add sliced bacon. Cook until bacon starts to crisp.
5. Add carrots and celery. Mix well. Cook until veggies start to soften. 
6. Add mushrooms. Cook another 2 minutes.
7. Add ground beef, worchestire sauce, thyme, and paprika, cooking until meat is just browned. 
8. Add chicken broth. Bring to a boil then reduce heat, simmering, until most of the liquid (but not all) has evaporated. Approximately 15 minutes.
9. Using a food processor or immersion blender puree cauliflower with 1 – 2 tablespoons butter and milk. Puree until smooth.
10. Top beef mixture with cauliflower, smoothing with a spatula.
11. Place your cast iron skillet in the oven. Cook at 400F for 25 minutes.
12. Broil on high for 5 additional minutes or until top is browned.

*Note: if you use a regular pan for your beef mixture you’ll have to transfer into an oven safe square pyrex before topping with cauliflower and placing in the oven. I highly recommend an oven safe pan – easier cleanup! 

**********

Dessert!!! Chocolate Mint Grain Free Cookies

(source)

You have to make these. I got the recipe from http://www.health-bent.com. At the very least go to the website to see a MUCH better picture of this treat.

These are less like a cookie and more like a really well done whoopie pie-like texture but with way better flavor and “melt in your mouth” deliciousness. I followed the recipe exactly with the exception of one small addition, which I highly recommend….especially if you’re a fan of chocolate + mint. Add 1/2 teaspoon of mint extract. You will not be sorry.

I already had two. MUST. STOP.

Time to finish off the evening with more relaxing, couch cuddle time, and a beer.

Have a great weekend!

RECIPE: Apple Pork Chops

Remember Sunday night’s dinner? I certainly do. It was a thick piece of pork chop covered in apples with a side of spinach & toasted almonds. It was all super simple and I actually managed NOT to dry out the pork…courtesy of all those apples. This is a great weeknight dinner. Start to finish it should only take 45 minutes.

Before I share this delicious recipe let me tell you about my massive tension headache. It started Sunday afternoon and has been ongoing since. It one of those dull aching headaches that doesn’t necessarily cause any extreme amount of pain but is so consistent for such an extended amount of time that it starts to make you crazy. Then that’s all you can think about. The pain and tension become worse because you’re FIXATED on it. You try ibuprofen, relaxation, workouts, tea, coffee, etc. Nothing works! So that’s where I’m at right now. Any suggestions for annihilating this headache are MORE THAN WELCOME!

Ok, let’s move on. You don’t want to spend all day reading about my ailments. You’re here for the recipe. As promised:

APPLE PORK CHOPS

Ingredients

• 2 pork chops (bone-in)
• 4 apples (peeled and cored) – I used 2 granny smith, a gala, and another that I can’t remember
• 2 tbsp brown sugar
• 2 tbsp butter
• 1 tsp cinnamon
• salt
• olive oil

Let’s Get Cookin’

1. Preheat oven to 350F
2. Heat olive oil in skillet. Salt pork chops. When oil is hot, brown on each side – approximately 2 minutes per side.
3. Remove from pan and place in oven safe dish. I used an 8 x 8 glass pyrex.
4. Add apples, sugar, butter, and cinnamon to pan. Mix well. Cover and simmer for approximately 5 minutes until apples are soft.
5. Pour over pork chops.
6. Cover with aluminum foil and place in oven.
7. Cook for 30 minutes.

BONUS RECIPE: SPINACH & ALMONDS

Ingredients

• 1 bag of spinach
• 1/4 cup slivered almonds
• olive oil
• salt (to taste – optional)

Let’s Get Cookin’

1. Heat olive oil over medium heat.
2. Add almonds. As soon as almonds begin to brown add spinach and toss well.
3. Keep tossing almonds above spinach to avoid burning.
4. Spinach is done based on desired wilt-ness (I swear that’s a word). Remove from heat.

 

X-Mas Cheer Weekend

It’s that time again…Sunday PM. Are you ready for the week? No? That’s fine. Let’s talk about the weekend.

SATURDAY

ERRANDS

Saturday started with a spinach & cheese egg scramble and a side of thick cut bacon. Then we were off to run our errands. First I had to drag myself off the couch. Of course then we realized it was lunch time. Oops. So much for running errands in the AM.

LUNCH

A dreary and cold day left me yearning for something warm and cozy. Indian food fit the bill.

Hello local Indian lunch buffet. Where else can you get it ALL? Vegetable samosa, cauliflower, chicken tikka masala, chicken tandoori, salad, and a piece of naan bread. Loads of protein, some carbs, and veggies. We ended the meal with a plate of fruit. That was ok, with the exception of the pineapple. Can you say pucker face?

WORKOUT

Back Workout

• Bent over dumbbell row
• Wide grip barbell row superset w/
• Bent over dumbbell flyes
• Seated close grip cable rows
• Lat pulldowns
• Face pulls

DINNER

A tough workout called for a big dinner of surf & surf. One surf was salmon with a ginger marinade. The other surf consisted of stuffed clams (Whole Foods).

Don’t forget the greens. I was pretty excited about the amount of greens I was able to load onto our plates – bok choy, broccolini, and cucumbers. I sautéed the bok choy in a garlic then finished off with a little chicken broth and bragg’s amino acid (it’s like soy sauce…only better). The bok choy was a stroke of genius from Pilot. SHOUT OUT!

DECORATING

We had big big plans Saturday night…Sangria & X-Mas tree decorating.

This is our first X-mas tree and we were both so excited. Pilot even let me get a real tree. 😉 Thanks P!

The pup ornament (top right corner) is our first ornament. It looks like Bosco. Cue “Awwwwww”.

Wreath hung. So pretty!!!

A great night complete!

SUNDAY

Today was much of the same – pancakes, the last of the X-mas decorations, eating, and relaxing. Pancakes contained cocoa beans and banana.

A bit about the cocoa beans – Pilot got me these from Venice. They seemed like a good idea and I was thrilled to rip into the little box labeled “roasted cocoa beans”. What’s not to like about that? We’re both fans of very very dark chocolate. This however was a little much even for these 2 fans. If you’ve ever had cacao nibs it’s like that…only bigger. That’s a lot of bitterness to chew on.

Now what? Well first you wash out the taste of cocoa beans from between your teeth with actual chocolate. Next, come up with a plan. No matter what the form I’m not one to let chocolate go to waste. Since I’m such a genius I thought of pancakes! Grind it up and throw it in your batter. I’m even going to grind some up for my yogurt. How good will that be?

Of course you can’t have pancakes without bacon. Thick cut bacon, to be precise. It’s just so much more bacon. Mmmm….bacon.

We can’t get anything done without Starbucks. Unfortunately I couldn’t leave without…

…haha…another ornament. This will be our 2nd ornament together so that’s ok. We’ll just say that we’re super cute about getting things “together” as opposed to me having a X-mas shopping addiction.

We had his parent’s over for lunch and the absolute last of the Thanksgiving leftovers (mashed potatoes, cranberry sauce, and squash). Pilot will think of any reason to make a whole chicken in the Advantium. Not that I’m complaining. It’s delicious. This time he even included some apples and onions.

Phew, exhausting. I couldn’t even get up and go to the gym after all that eating and decorating. Pilot gave me permission to take the night off. His reward was mini pizzas, his favorite.

Sliced veggies to snack on while we made our pizzas.

Salad to go with the pizza. Anything for more greens. Spring mix, cranberries, goat cheese, udo’s oil, and vinegar.

Our pizzas came out fantastic! Bacon & onions. Simple yet freakin delicious.

After dinner I finished prepping meals for the week, including pumpkin parfaits.

Only 2 days of meals needed. I’m headed to NYC later this week, baby!!!

Now it’s time to watch Walking Dead with my snack. Perfectly hardboiled eggs. 9 minutes – that’s the key.

It better be good. This is the last episode for awhile. Anyone else watch Walking Dead? 

Have you finished your X-mas decorating? 

Sandy’s Turned Me Into A Cooking Machine

As most of you are aware hurricane Sandy is tearing through the east coast. We’ve spent most of our day relaxing, cooking, and obviously eating.

I could barely contain myself with the extra day off. It’s so tough to find time to make all the treats I want. So that’s exactly what I’ve been doing today! Making treats…before we lose power. 🙂

Before I get into today’s cooking let me share last night’s dinner. It was out of this world. The main course was apple, bacon, and cheddar stuffed chicken. For sides we had spinach with apple & pine nuts and cinnamon sweet potato chips.

Everything was the perfect amount of salty & sweet combo.

APPLE, CHEDDAR, & BACON STUFFED CHICKEN

Ingredients

• 2 apples peeled, diced, and cored – I think I used honey crisp (I can’t really remember. It was on sale.)
• Cheddar
• Pancetta – I used already diced pancetta to save time – you can use bacon too
• 1lb chicken breast – 3 boneless chicken breasts

Directions

1. Preheat oven to 350F.
2. Crisp pancetta in a pan. Remove from pan but leave behind all that delicious fat.
3. Add apples to bacon pan. Sauté over medium heat for approximately 2 minutes.
4. Pound your chicken breast until thin.
5. Add apples, bacon, and cheddar to the inside of your chicken.
6. Roll up chicken around filling. Secure with a toothpick (if you have any). I unfortunately did not. I rolled it up and hoped for the best. It all worked out. 🙂
7. Spray rolled up chicken with olive oil and coat with panko breadcrumbs.
8. Bake in oven for 30 minutes.
9. Let sit for 10 minutes before slicing.
10. Slice and serve!

SWEET POTATO CHIPS

Ingredients

• 1 sweet potato
• cinnamon
• olive oil

Directions

1. Preheat oven to 400F.
2. Slice sweet potato into “chips”.
3. Coat sweet potato in olive oil and cinnamon.
4. Bake in oven for approximately 30 minutes or until browned/crispy.

APPLE/PINE NUT SPINACH

Ingredients

• 1 apple peeled, diced, and cored
• handful of pine nuts
• 1 package of fresh spinach

Directions

1. Saute apples and pine nuts in a pan until pine nuts start to brown. Watch careful. It will happen quickly.
2. Immediately add spinach. Mix so spinach is at the bottom, continuously moving pine nuts to the top of the spinach in order to avoid burning your nuts (heehee).
3. Continue until desired doneness.

Another great meal was today’s lunch. It was quick, easy, and fun. Mini pizza! 

I used an ezekiel mini wrap. Topped it with marinara sauce, cheese, leftover steak & veggies from Saturday evening’s philly cheesesteak action.

For added veggies I made myself a simple spring mix side salad with cucumbers.

This is always a great way to use leftovers. I mean, check out all that wonderful cheesiness.

Now for the promised treats – lemon bars and sweet & spicy almonds.

These lemon bars are so good. I absolutely love them. The original recipe is based on the Cavegirl’s blog.

The filling is lemon-y and not too sweet. The almond crust is a cross between a pie and a crumb-type texture. And together the two – filling & crust – are in perfect harmony. I made a couple edits to the original recipe. Stevia instead of honey and a butter substitution. I’ll detail it out later this week. I want to finish this post quickly so I can finally get in a shower. Yea, I’m fancy. I swear I haven’t been in my pj’s all day. 😉

The almonds were not as much of a hit as the lemon bars. I over-salted and under-sweetened. The picture was still cute though so I figured I’d post anyways. Pilot seems to like them. He’s more of a salt fan than I am. He even noticed the cayenne…impressive…considering I couldn’t taste anything over the salt.

I even made a batch of baba ghanoush. Not really a sweet treat but still one of my favorites. Don’t know what baba ghanoush is? Blasphemy. It’s pureed eggplant and it’s amazing.

Now I seriously need to get off the couch and get myself more food. You would think with all of today’s food pics I would have already stuffed myself silly. Luckily for me I had some self control. It helped that all the cooking took up so much of the day…along with painting my nails purple and catching up on the DVR.

Have you heard of 666 Park Avenue? I watched 3 episodes today. What do you think? I kinda like it. Basically the devil owns the hotel on…you guessed it…666 Park Avenue. Lots of death and creepy ghosts. I’m curious to see where they take it. I hope somewhere soon because I must admit even though I like it I’m starting to slowly lose interest. I don’t really feel like it’s going anywhere. Hurry up people.

If you’re on the East Coast in Hurricane Sandy’s path be safe and be smart. Everyone else, hope you had a great start to the week.

Time to eat some leftovers.

What are your favorite pizza toppings?

Food Prep Tuesday

As promised, I’m going to tell you about my food prep yesterday.

But first, check out how I start my morning. Breakfast on the go and my little helper.

Isn’t that a neat little tupperware. My mom just got this for me. It’s called sistema – made in New Zealand – BPA.

She found this bad boy at Marshall’s. It’s really quite nifty. You put your wet ingredient up top (in my case it’s cottage cheese and mango) and your dry ingredients in the bottom section (kind cereal). Then when you get to your destination you combine. That way your toppings don’t get soggy. Clever, right?

Another bonus – there’s a little spoon that clips to the bottom of the top container. Yes, it comes with it! It’s an amazing piece of tupperware. So the next time you’re at Marshall’s keep your eye out. I know I will.

Lunch was a salad with cucumbers and tuna. For dessert I had red grapes. I cheated with the tuna and got it already prepared from Whole Foods.

It was quite yummy although a little on the salty side. But maybe I was in a weird mood because I didn’t really want the salad portion. Sometimes I’m not in the mood to chew lettuce. Apparently today was the one of those days. Um…so I threw it in the trash. 🙂

Ok, now for Tuesday’s food prep. Here goes!

• Turkey cutlets – Protein – 4 servings
• Acorn squash – Carbohydrate – 4 servings
• Brussel sprouts – Vegetable – 3 servings
• Asparagus & broccoli – Vegetable – 2 servings
• and of course DINNER

Total meals – 5

TURKEY CUTLETS

1. Preheat oven to 350F.
2. Place aluminum foil on cookie sheet.
3. Spray with olive oil.
4. Season turkey cutlets. I used chili powder, cayenne, mexican fiesta seasoning, and salt.
5. Place in oven for 10 minutes.

ACORN SQUASH (do after turkey cutlets; at the same time as brussel sprouts)

1. After removing turkey from oven turn up the temperature of the oven to 400F.
2. Cover cookie sheet with aluminum foil.
3. Cut acorn squash in half lengthwise.
4. Remove seeds – I used a spoon.
5. Coat the inside with butter. Sprinkle with cinnamon.
6. Place on cookie sheet, cut side up.
7. Put in oven for 1 hour. Don’t undercook.

BRUSSEL SPROUTS

1. Guess! That’s right. Cover a cookie sheet with aluminum foil
2. Cut brussel sprouts in half.
3. Place on cookie sheet, spray with olive oil, sprinkle with seasonings – I used chili powder, salt, cayenne, and some bragg’s amino acid (an excellent soy sauce replacement).
4. Place in 400F oven for 45 minutes.

DONE!

From start to finish I had 5 meals prepped including dinner AND cleanup in just 2 hours. I thought that was pretty impressive.

Dinner last night was BREAKFAST!

 

A delicious egg scramble – 1 egg, 3 egg whites, asparagus, broccoli, spanish ham, and asiago cheese.

Tomorrow will be an exceptionally long day so I’m off to bed. I have a Society of Cosmetic Chemist meeting after work. I know you’re jealous. The presentation will be on hair trends. I’ll be sure to let you know how it goes. Good night!

Liquid Tuesday

My cold was in full force today. I decided that it would not win and armed myself with plenty of liquids.

Chocolate Isalean Shake for breakfast, water, coffee, and a Turmeric drink.

Turmeric reduces inflammation, detoxifies, improves digestion, and most importantly as an anti-oxidant it boosts immunity. This particular drink also contained ginger, cardamom, spearmint, lemon, salt, cayenne, cinnamon, and black pepper. I could feel the spices attacking the cold.

Want to check out the other varieties? Here’s the link http://tumericalive.com/

At least I had my good luck bamboo to put a smile on my face when I couldn’t breathe. 🙂 Thanks mom. 

After work I took a little walk with Bosco. The fresh air helped to clear my head and I decided a cardio session would do me well to get my blood flowing. With kindle in hand I was off to see my friend the stairmill. 30 minutes later I felt better.

I was energized enough to even prep some food. I mean, now that I have a gas cooktop how can I not use it ALL the time?

For dinner I had eggs!!! Obviously. 

Not really sure what to call these but it’s an egg scramble with plenty of my favorite things – broccoli, spinach, iberico ham, and spicy olives.

These eggs were so good you better believe I’m making them in the morning. To save time I already cracked 3 eggs (1 egg, 2 egg whites) into a tupperware. This way in the morning I can quickly throw them in the pan.

Pilot got me the iberico ham from Madrid. It’s so salty and delicious…and absolutely perfect in eggs….for the bargain price of 1 euro. You can’t beat that.

And that’s not all he got me.

He also came home with olive oil and chocolate covered peanuts. The chocolate covered peanuts are delicious. They’re like peanut M&M’s without that unnecessary candy shell. The glass olive oil bottle is so pretty on our new counter. Finally, the canned olive oil is for Ollie, the oil dispenser. He’s a cute souvenir from our trip to Paris.

Ollie the oil dispenser

Don’t you agree? Not as cute as my thoughtful present giving boyfriend. But still pretty cute.

In addition to the eggs I also prepared some chicken for the week. I boiled 4 chicken breasts and shredded them for pulled chicken.

This a great topper for any salad.

Tomorrow’s lunch salad consists of spinach, cabbage, broccoli, zucchini, spinach, and spicy olives.

Mmm…I’m already excited for tomorrow’s lunch.

I’d say that’s enough for the day. It’s time for bed. Have a great night and an even better Wednesday!

Mmmm…Turkey Sliders

Tonight’s dinner was inspired by….what was left in the fridge!

• ground turkey
• half an onion
• 4 tomatoes
• lemon
• asparagus
• half a cucumbers

So what did we have? Mini turkey sliders, tomato salad, asparagus and sliced cukes.

It was amazing! It smelled so good I ate half a turkey slider before I even plated our meals. And here’s the kicker. It only took 30 minutes.

Want the recipes? You got it.

Mini Turkey Sliders

Ingredients

• ground turkey (approximately 1 pound)
• 1/4 diced onion (remember…I only had half an onion between the sliders and tomato salad. Feel free to use more if you’ve had the luxury to go grocery shopping)
• 2 tablespoons brown mustard
• 1/4 cup wheat panko bread crumbs
• 1 egg
• 1 teaspoon chili powder
• 1 teaspoon parsley
• sprinkle of garlic salt

Directions

1. Combine above ingredients. Remember don’t over mix.
2. Make into small patties.
3. Heat skillet on medium high.
4. Cook over medium high heat to desired doneness.

Tomato Salad

Ingredients

• 4 vine ripe tomatoes
• 1/4 onion
• 1/2 lemon
• pinch of salt

Directions

1. Cut tomatoes into large chunks.
2. Slice onions.
3. Combine tomatoes, onions, the juice of half a lemon, and salt to desired taste.

Asparagus with peanut “sauce”

Ingredients

• 1 bunch of asparagus
• 2 tablespoons peanut butter
• salt

Directions

1. Heat skillet over high heat.
2. Saute asparagus to desired doneness.
3. Add peanut butter and mix well. Serve!

Enjoy!!! I know I did.

Food Prep Monday

Bet you didn’t think you’d hear me talking about seeing some food prep this soon, huh? Well don’t get too excited. I still don’t have a kitchen…and I won’t have one until well until July.

So I will embrace a borrowed kitchen!

Food prep included:

• a dozen hardboiled eggs
• cinnamon sweet potato chips
• garlic, chili powder sweet potato bites
• spicy chicken tenders
• jerk seasoned steak tips
• sauteed mushrooms, onions and spinach

For dinner we had jerked steak tips with spinach and sliced cukes.

Once dinner was in my belly it was time to divvy all my hard work into meals for the week for both me and my mom.

Today’s lunch is a spinach salad with steak tips, zucchini slices, and spicy sweet potato bites.

Wednesday’s lunch utilizes the spicy chicken. Can you tell I like spicy food? Spring mix salad with chicken, zucchini slices, and pineapple. The pineapple will help cool the mouth after the spicy chicken. As a side we have the sweet potato chips.

These are my absolute fave and so easy to make!

Sweet potato chips

Ingredients

• sweet potato
• spray oil
• cinnamon

Directions

1. Wash and dry sweet potatoes
2. Line baking sheet with aluminum foil
3. Preheat oven to 450F
4. Slice sweet potatoes
5. Spray sheet and sweet potatoes with oil
6. Sprinkle with cinnamon and mix
7. Bake for 20 minutes, turning occasionally

Voila! Sweet potato fries. I don’t think it gets easier (or more delicious) than that.

Meals with Friends

My day started at the crack of dawn! I was on the road by 5:45am after a quick stop at Starbucks.

Then it was time to get back into the swing of things at work. Before I knew it it was time for lunch.

Lunch was provided by my amazing friend, Natalie. Luckily for me she had leftovers from her greek memorial day BBQ. Pork souvlaki! We took the meat from the skewers and placed them in a half a warmed up pita with a cabbage, cucumber, cilantro slaw, chopped tomatoes and onions. It was delicious!

picture courtesy of Natalie

Somehow 10 hours of work flew by. Good thing too because I was meeting my other bestie Ashli for a much needed sushi date.

I started with the Caribbean seaweed salad.

I had one roll – Kiss the Fire – a spicy salmon roll topped with tuna and a slice of jalapeño with a drop of chill sauce. It was the perfect amount of spiciness. Ashli is must more hardcore than I am and even ordered extra jalapeños.

Love meal times with my friends! What a great way to end a LONG day!!!

Oh wait, that wasn’t the end. I came home and boiled a dozen eggs. There’s nothing like a bucket of eggs.

As if that wasn’t enough I also had a quick 30 minute late night weight training sessions with one of my clients. We took her stats down and have a plan of attack to lose 20lbs.

That should do it for the day (I hope). I’m exhausted! Good night.

Memorial Day Weekend Summary

Hope you all had an amazing Memorial Day weekend! It was a gorgeous weekend for us here in CT.

Know what that means?

Yard work!

My project for this weekend was installing the lighting for the walkway. Sounds more complicated than it is. I essentially had to stick these bad boys into the ground.

It took longer than you would expect considering I needed them PERFECT! And that is exactly what they are now. Perfect.

We also put together a little grill area. This only took about 6 trips to Home Depot over the course of 2 days. I’m not kidding.

It all started with this hole…

Sand…

Then some stones…

….and finally a finished grill area!!!

It was well worth the effort! I can’t wait to grill next weekend. Woo woo!

Weekend Eats

Even though we were busy we made sure that we didn’t disregard our nutrition.

My favorite breakfast this weekend was from Whole Foods. We were at the front door right when they opened and therefore had first dibs at their hot bar.

I opted for scrambled eggs, hardboiled eggs, oatmeal, “sweet” potato latke, and sausage. The sweet potato latke was not at all made of sweet potato. Just a standard potato latke. Eh, no thank you.

Topped the oatmeal with currants and almonds.

Scrambled eggs contained spinach and feta.

Not too shabby for a hot bar. Delicious!

My favorite lunch of this weekend was quite simple. A tuna wrap from a little cafe we spotted on either our 4th or 5th trip to home depot.

The tuna salad was light and tasted more like mustard than mayo…which I loved. I was able to get it in a wheat wrap and a side of mixed greens.

Pilot opted for the salad with chicken, apples and grapes.

I couldn’t pick a favorite dinner of the weekend. It was a tie between a burger salad and a sushi boat. I mean, how can you choose?

We went to a local burger joint on Saturday night. You could choose EVERYTHING you wanted. I opted for a beef burger, 1/3lb on spring mix. Other protein options were turkey, chicken, or veggie burger.

You can choose 4 toppings. I went with cucumbers, sprouts, jalapeños, and grilled onions. My extras were the avocado and fried egg. Who says you need a bun to enjoy a good burger?

Last night after finishing the walkway lighting and hitting the gym for bis and tris we stopped for sushi. Both of our favorites. We were so hungry we opted for the sashimi/roll special (for 2).

It arrived in a wooden boat and was loaded with an obscene amount of sashimi – tuna, white tuna, salmon, striped bass, and some others I can’t remember….including this flowering beauty…

The rolls consisted of a plain tuna roll, a standard california roll, and two spicy tuna hand rolls. The spicy tuna hand roll was my favorite by far.

It’s time to start the week! Hope it’s a good one.