Hello hello! How’s everyone doing today? I am thrilled for the fact that this week has seemed to totally fly by, so I’m loving the fact that we’ve already made it to Thursday.
I feel like I haven’t really gotten the chance to “chat” with you all in my last couple of posts, so how about we catch up a bit on some food and fashion like last week?
Breakfasts have been hit or miss. I worked from home on Monday and ended up making a triple batch of Pear and Pineapple Smoothie which I’ve enjoyed the past few days. Some as part of breakfast, some just as a mid-morning snack.
But I think my breakfast on Tuesday probably takes the gold for “Most Sugary Meal of the Week.”
Pumpkin Spice coffee + blueberry muffin + pumpkin munchkins. Craving sugar much, Courtney? Ehh, no biggie. It all balances out during the week and I’m not gonna lie…I loved every single sugary bite of it all.
Lunches have been the lamest of lame, with the exception of Wednesday when I met my dad out for a little lunch date at Ship’s Pub.
I ordered totally outside of my usual and got the most delicious smoked roast beef wrap, made with roasted red peppers, Swiss cheese, and garlic mayo on the side. A little heavier than my usual lunch fare, but it didn’t weigh me down for the rest of the afternoon like these did before, and it was a nice change of pace.
Dinners haven’t been too shabby, either! On Monday, we had some awesome BBQ Bacon patty melts, using this McCormick seasoning packet, the grass-fed beef and sourdough bread I picked up at the Farmers Market, bacon, and provolone cheese with some simple sautéed zucchini on the side.
That seasoning packet, by the way, is one of our favorites. SUCH good flavor.
On Tuesday, I pan-seared a couple of salmon filets and served them alongside some pan-fried kale (I used this recipe, it was alright) and a homemade tomato chutney. This was somewhat of an attempt at re-creating the Blue Apron meal we tried a few weeks ago, and I will say that I was pretty happy with the outcome!
The tomato chutney was ridiculously easy, and something that could easily be paired with pretty much any sort of meat or fish. Here’s what I used and how I made it…
Tomato Chutney Recipe
- 2 tsp olive oil
- ¼ of a yellow onion, small diced
- 2 small/medium sized tomatoes, diced
- 1-1/2 tbsp cider vinegar
- 1 tbsp brown sugar
- salt and pepper
Heat the olive oil in a medium sauté pan. Add the onion, season with salt and pepper, and cook until soft, 3-5 minutes. Add the tomatoes, cider vinegar, and brown sugar. Season with more salt and pepper, stir to incorporate, and then let simmer, stirring occasionally. Allow to cook down and thicken, about 10 minutes or so. Set aside until ready to use!
The chutney was subtly sweet from the brown sugar, and just went perfectly with the salmon. Jay and I (and Lucas!) were fans for sure.
As for the fashion front, Monday was a work from home day, so nothing exciting to report there. But here’s a look at Tuesday and Wednesday’s outfits…
- Top: StitchFix
- Pants: Van Heusen outlet (same as last week)
- Tan Pumps: Sole Society
- Belt: Target
- Earrings: Claire’s (suuuuper old)
I also had a bit of a photobomber on Tuesday…
And a little fun fact with Wednesday’s outfit? When I went to meet up with my work bestie Morgan for our afternoon walk, we quickly discovered we were totally on the same wavelength…
Apparently we’re both loving the burgundy + black color scheme for fall?
So how about you guys? Any good foods you’ve been loving this week? New clothing purchases you’re diggin’?