Monday, November 21, 2016

Last Weeks Eats

Last Monday evening Christopher cooked up a Thai green curry, with shrimp and ramen noodles. 

 

While he was making that, I whipped up a very moist banana cake, with a lightly sweetened, cream cheese icing.  I will definitely make this cake again.  I used this recipe, but did a different, less-sweet icing.


This made a great dessert for the week.

Other dinners last week included chicken salad:


Bee bim bop:


And spaghetti with meatballs:


Breakfasts looked like this most of the week:


We spent time with family this weekend, including Sunday dinner at Christopher's parents' house.  They had snacks out when we arrived:


Then we enjoyed scrumptious seafood chowder:


And a hearty beef stew:


I forgot to snap a picture of dessert, but there was strudel, ice-cream, and fruit.  I just had a bit of fruit. 

We had a lovely, relaxing weekend, and the week is already off to a good start (still no snow)!

How was your weekend? 

2 comments:

Lisa's Yarns said...

Can you share your recipe for Green curry or if you've blogged about it, can you direct me to that post? I made a green curry on Sunday but we used a Thai kitchen curry paste and it wasn't great... I love green curry so would love to have a tried and true recipe to use!

My weekend was really great. On Friday I went to a musical with 2 girlfriends, Saturday I shopped with my SIL for the family we are sponsoring for Christmas and I visited a friend that is recovering from surgery and then on Sunday we went to a Vikings game which was super fun!

Jolene - EverydayFoodie said...

@ Lisa - for the green curry (or any curry) we usually just wing it, so we don't have a written out recipe, although I we'll keep better track next time and try to get something written up. We use coconut milk, a Thai green curry paste (not the Thai Kitchen one, rather one from an Asian grocery store in town, but I can't tell you the name of the paste, because the it's all in characters that aren't English). We then add a bunch of fresh ginger, fresh squeezed lime, sometimes a sliced red Thai chili, which we remove after a while ... something along those lines ... but usually a little different every time.