Donning My Chef’s Hat

Another day off from work, another unintentional sleep in. Oops! I really did plan on getting out of bed at a decent time, but I may have stayed up until 3 am reading. In my defence though – I couldn’t fall asleep, so reading was the only logical thing to do.

When I did finally emerge from under the covers, I was starving! So I made the quickest thing I could find.

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We had raisin scones, and I didn’t want to see them go moldy (as scones like to do when you forget about them), so I did my duty and consumed one for breakfast. Toasted, and with peanut butter and raspberry jam of course.

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Washed down with the pomegranate berry juice.

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I spent some time researching scholarship/bursary options, then went out for a walk. When I returned, I was in a smoothie kinda mood.

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I decided to try out the Tropical Tango flavour of Vega Shake & Go Smoothie again, but this time I got fancy with it. Into the Magic Bullet went 1/2 mango, 1 serving of the powder, 1/2 cup almond milk, and 1/2 cup milk (because I ran out of almond milk). I blended it up, or so I thought. Alas, there were still chunks of mango in it. So before throwing it back on to blend, I added a couple of spoonfuls of yogurt, and a splash of coconut extract. For no good reason than it seemed like a good idea.

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The end result was deliciously creamy. Vega – you need to add coconut to your Tropical Tango formula. Seriously, it amps up the flavour to a whole new level.

(Speaking of Vega – have you entered the giveaway? Last day to enter!)

I may have spent some quality time with the Wii in the afternoon, then I took charge of the kitchen for dinner. It’s not often I get to cook a whole dinner for my family. To be honest – I don’t like doing it, only because some people can be on the picky side, and I refuse to cater solely to their tastes. If I’m gonna cook, I’m making something I want to eat.

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Fortunately, tonight’s spread was a hit with all at the table. It featured some rougheye rockfish that I steamed/pan fried with some canola oil, lemon, dill, and chives. I also did up some roasted early nugget potatoes (BC grown!), seasoned with rosemary, salt, pepper, garlic, and lemon.

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A nice, fresh caesar salad.

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Plus some sauteed mushrooms to round out the plate.

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So fresh and delicious. I like donning the chef’s hat when I get to create meals like this.

We had to quickly clean up after dinner though, so we could get in a trip to Costco before they closed. Once we were back, I changed, and headed back out the door for some fun with weights at the gym. I do enjoy my weights – they make me feel strong, plus I love that next day, after workout muscle pain, because you know you worked hard.

Back at home, I saw 4 lonely local BC strawberries still in the fridge, just asking to be made into dessert.

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All they needed was a couple of small scoops of Coconut Bliss Naked Coconut ice cream to be content.

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But they were ecstatic when I added some peanut butter, Barlean’s Chocolate Raspberry Omega Swirl, and hemp seeds. So were my taste buds.

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It’s always a good day when you can help a few strawberries fulfill their strawberry destiny.

And now, I sleep. I am NOT sleeping in again tomorrow! Night!

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Categories: Breakfast, Dessert, Dinner, Snack

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4 Comments on “Donning My Chef’s Hat”

  1. June 17, 2010 at 5:26 am #

    The roast potoates are by far my fav photo today! I’m aching for our new potatoes to be ready to dig. I love gardening because it teaches me patience, something I lack.

  2. June 17, 2010 at 11:38 am #

    this new layout is nuts!! NUTS AS IN AMAZINGLY PROFESSIONAL AND GORGEOUS!! I HAVE MISSSSSSSSED YOU!!

  3. June 17, 2010 at 11:26 pm #

    I’m kind of jealous of your coconut ice cream. I’ve looked and looked but can’t find any out here. Given our lack of Greek yogurt I ought not to be surprised.

  4. June 18, 2010 at 6:42 am #

    Delicious looking meal. I’ve never heard of that fish before! Any interesting buys at Costco?

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