Hello! And welcome back (if you’re back) or maybe you have today off to reflect on all the many incredible works of Dr. Martin Luther King. Either way, may today be a day of peace and love for you and for all of us. Love, friends, love.
And food. Food too.
This weekend was a total project weekend around here. We’ve been putting off some home maintenance tasks and just couldn’t handle it anymore, so Saturday morning we made pancakes…
then sipped our respective morning beverages (water for them, coffee for him, tea for me) and made an exhaustive list of projects. We decided to start with a biggie: completely repainting our master bath.
We realize now that our contractor for our master bathroom renovation made some poor choices, like using a flat paint instead of semi-gloss (Sherwin Williams told us Saturday that flat paint should never be used in a bathroom). Because of that, the paint by the shower had started to peel. Also, we were talked into EnduroShield for our glass shower which ended up being terrible. The water stains were horrific and we ended up having to scrub it with CLR for hours this weekend to get it to be clear again.
So as you can see, fun fun fun! Home ownership baby.
I’m totally exaggerating, but it was a project-focused weekend. We also made it to church for a wonderful message which really helped us kick our behinds into gear for the week. David tackled most of the home maintenance Sunday afternoon while I spent some time in the kitchen.
David has been eating boiled eggs and bananas for his to-go breakfast lately, so I boiled a bunch for both of us.
My “recipe” for easy peel eggs?
Place eggs in a large pot of water, bring to a boil, turn off the heat immediately and cover. Let stand for 12 minutes then pour into a colander in the sink and rinse under cold water. Sometimes I even throw a few ice cubes on top. Then I peel them about 15 minutes later.
Still feeling inspired by the incredible kale Cobb salad from Namastay Kitchen, I decided to try and recreate it in a jar for my lunch for the week.
First I needed to make a coconut milk ranch dressing, which need paleo mayo.
I can’t find the recipe I used (it’s lost in google land apparantly) but almost all these recipes look the same. What worked for me was 1 egg at room temperature and 2 Tbsp ACV. Blend well with an immersion blender. Add dry mustard and salt, blend well. Slowwwwwwwly pour in the olive oil while blending until you reach the consistency you’re after.
Some tips from you guys on snapchat: use LIGHT olive oil, not regular, or use avocado oil instead for a more mild flavor. You can also use lemon juice instead of ACV. It will last in the fridge for a week.
I was surprised Hailey wanted to help with this part (she’s not usually a fan of messy hands)…
but she dug right in to massage that kale while I chopped toppings.
Gorgonzola and bacon… mmm…
Since kale salads taste better (and are easier to chew) to me after sitting in the dressing for a while, I layered it backwards. One large bunch of kale made 5 jars, but I had to go ahead and eat one right after making it. So good! (of course it was… bacon)
Since I was already in the kitchen, I went ahead and made a batch of hearty vegetable barley soup for our Tuesday night dinner.
And ended up eating a bowl right away too.
Needless to say, I wasn’t too hungry for dinner after all my kitchen sampling!
We all crashed pretty hard last night after an exciting Packer victory (Go Pack Go!) and am ready for another week (culminating with David’s birthday this upcoming weekend!).
How did you spend your weekend?
Any projects of food prep of note?
A more fun story to share perhaps?