Wooooo, what a week!! We’ve been going non-stop this past week and things are only getting busier with the addition of 2 dachshund/chihuahua (chiweenie?) puppies we’re fostering for a few weeks. Their names are Cora & Penelope; I’ll make sure to take some cute pictures of them to post soon!
Thursday was a frustrating day, so I felt like making lots of food that night to take my mind off things. I decided to make pad thai because it’s so easy and there is always enough left for lunch the next day. I subbed oyster mushrooms (mmm) for tofu and kept everything else the same. It was sooo tasty; Mondo tried to go back for seconds, but I had already packed everything up for lunch!
Saturday was the final day for a furniture exhibit at MoDA (Museum of Design Atlanta) that we’ve been wanting to go to for awhile. We finally made it down there and although it was very small, it was pretty cool!
We were STARVING afterwards and headed over to Ali Baba’s for some yummy mediterranean food. We both had the same thing (Mondo copied me), falafel wrap and a side of dolmas. SO good. So so good. We sat out on their covered side patio and enjoyed our meal while watching the rain fall.
I have developed a serious sweet tooth since meeting Mondo. He is a sugar addict. We have been trying to cut back a lot, but sometimes we just go overboard. Case in point: Mixed Berry Chocolate Chip Blondies. SO. GOOD. I had never made the Raspberry Chocolate Chip Blondies from Vegan with a Vengeance before and decided that I had to try them. I only had a bag of mixed berries (blueberries, blackberries, raspberries and strawberries) in the freezer, so I used that. Amazing. I made them Saturday afternoon, and embarrassingly, we polished them off by Sunday night. I’ve sworn off sweets for the week but am already thinking about what baked goodies I want to make this weekend!
Not to mention the fantastic strawberry muffcakes (part muffin, part cupcake) I made early last week (pictured at the top). They had such a yummy strawberry flavor with a delicious creamy icing. It totally hit the spot.
I’ve got some pretty healthy coconut apricot date balls on the menu this week. I’m really excited to finally make them myself, instead of paying an arm and a leg to buy them at the store!