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? 


Lisa from 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.