Wow, that week went by in a hurry! Or maybe I should say, a “flurry”, as we received two more rounds of snow in Kansas City since the last Friday Five. As tends to happen in the Midwest, though, we should be springing right back up from -15 degree windchills to 65 degree sunny days this weekend, and I can’t wait.
I have to say, though, this week was a pretty good one despite the bitter temps. Lent kicked off on Wednesday, and instead of giving up something this year, I decided to spend some extended time with the book of John, and also taking some intentional time each day to just give thanks. Actually, what I’m specifically trying to do is start and end each day by giving thanks because, quite simply, I can’t really think of a better way to bookend a day. So I’m taking the 40-ish days of Lent to see if I can get into that rhythm and let those specific times of thankfulness become a habit in my life and spill over into the rest of my days even more.
Are any of you focusing on anything specific for Lent this year? Or if that’s not your thing, are there any specific topics you’re focusing on or studying as we move into spring? I know that all of the magazines are about to start bombarding us with every kind bikini-ready and spring-cleaning workout plans imaginable. But while those are lovely, I always seem to be more interested in the mind/heart stuff this time of year as we move into a season.
Wherever life finds you, though, I hope that you’re doing well and ready for a relaxing weekend ahead. I wrote a little about mine below, along with Irish cream desserts, necklaces, teas, bathtub accessories, pretty cakes and more. My kind of “Friday Five”. :)
So, pretty sure I saw a massive bag of over-ripe bananas on sale at the store last week for $0.88 and bought…
Oh yes. I’ve been going a bit “bananas” this week trying to work them into all sorts of recipes. So keep your eyes “peeled” for some stellar banana baked goods coming soon. (Sorry, couldn’t resist.) ;)
But anytime I have good bananas in the house, I can’t resist making one of my favorite protein-rich treats for breakfast — this Peanut Butter Banana Smoothie! I posted a version of this back in the early early days of the blog, and then deleted it because the photos looked unbelievably unappetizing. But I’ve tweaked the recipe since then and updated the photos. And lemme tell ya — this is a darn good smoothie.
It’s easy to make, full of all sorts of delicious and healthy and protein-rich ingredients, and it’s the perfect use for ripe or overripe bananas. So tap into your inner Curious George and give it a go…
Pretty sure I had a jump-up-and-down, shout-for-joy, high-five-my-dog, ballet-leap-across-the-floor, I-am-Fried-Rice-Maker-hear-me-ROAR moment in my kitchen yesterday when I tasted this recipe. After about 15 years of trying, I finally found a fried rice recipe that met my standards. And I am positively giddy.
Oh friends. I think we have a winner here. Let me count the reasons:
This recipe is a riff on the this garlicky baked shrimp (a longtime favorite recipe on the blog). It’s made with the best Mexi combo ever (cilantro + lime, of course). It’s topped with a healthier crispy breadcrumb mixture (hail the Panko!). It only takes about 10 minutes to prep and 15 to bake (easy peasy). And it is crazy good. (CRAZY.)
This past Valentine’s Day, I decided to remake a golden oldie from the blog to share with my friends. Partly because it was super easy. Partly because it’s gluten-free. And partly because, well, it’s about as chocolatey as you can possibly get.
We’re talking about flourless chocolate cake, people!
Man, I must be in a nostalgic food mood lately, because all I seem to be craving are classic comfort food dishes from my childhood. I’ll get back to coming up with more creative recipes soon, I promise. But for today, it’s beef and noodles, baby.
Beef stroganoff was a definitely a staple in our house when I was a kid, which I loved partly because I am hopelessly huge fan of anything involving steak. (I know, it seems like everyone around me is going vegan, but I still get giddy over a good sirloin.) I think I have always secretly loved this dish, though, because the name reminds me of one of my favorite books as a kid — Strega Nona.