Now I know I can't speak for everyone, but it seems that most people enjoy the changing of seasons from summer to fall. I know I do!
Fall can tease us - bringing cooler weather one week, only to be followed by hot 90 degree weather the next. So when the true fall season sets in, I rejoice! But how does one know?
I look to Starbucks to give me this information. When a Pumpkin Spice Latte lands on their menu, I declare it fall! But this little, addictive drink can be rather expensive. At least to me and my husband. Oh, I didn't tell you one of us is in graduate school at a top institution and the other is unemployed?! Such a perfect match, we are!
But I digress. When I found this recipe for a homemade pumpkin spice latte, well, I knew immediately that I wanted to make it. I bypassed the step that said to mix well in a blender, as I really didn't feel like dirtying the blender and then having to wash it. Yes, I am lazy. Yes, we don't have a dishwasher.
So I actually ended up with a pumpkin spice cafe au lait. Which was still incredibly delicious. If you want the frothy texture, be sure to blend this bad boy up. To get this recipe, please check out the link below!
Pumpkin Spice Latte
Source: Peas and Thank You - please check out this blog - amazing!
One reason (among many) I was so looking forward to moving to California was the food. California is known for hip and trendy restaurants, great farmers' markets, fresh seafood, and...good wine. Wait, what? Y'all, don't even try and tell me that wine isn't a food group, ok?!
Anyway, my husband and I moved to, what we believe to be, the best part of California: the San Francisco Bay Area. It is perfection, really. And we're enjoying every minute of it.
We made it up to the city (SF) last weekend with friends. It was decided that Boudin would be our destination for dinner that evening at Fisherman's Wharf. I had heard great things about Boudin's sourdough bread bowls from my husband, who was able to enjoy them on a trip out to the area last year.
I had also heard great things about their clam chowder. Um, excuse me?
Sure, I've posted fish recipes on here. Sure, I'll try various types of fish. Lobster, crab, clams? Er...
I so desperately wanted to order the tomato soup as I nervously stood in line at Boudin. But peer pressure sunk in, folks. Fine - I'll try the clam chowder!
Dare I say I enjoyed it? No - I don't think I'll publicly admit that. That's a rather big commitment.
So I'll say this: it was actually pretty good. Of course, when I chomped down on an actual piece of clam, it was a little seafood-y. But, I ate it. A lot of it.
And the bread bowl? Oh, friends, the bread bowl! Carbs are truly a wonderful thing, and the bread bowl did not disappoint!
Boudin has several locations in San Francisco. If you're ever visiting the city, definitely check it out!
Hey, all - I hope you had a great weekend! Mine was great...minus the fact that we dealt with a sad Stanford football loss on Saturday. Who would have thought I'd be so upset over a game that didn't involve my beloved Nebraska Cornhuskers?! Pure craziness. However, we went to the local farmers market for this first time, and it was glorious. Definitely a good weekend!
Here's the menu for the week. I haven't finalized our vegetable side dishes yet and for good reason.
WE JOINED A CSA PROGRAM! We'll find out tonight what produce we'll get, and then we'll be picking up the box tomorrow - I am so darn excited!
Monday: Chicken Sausage Cabbage Soup
Tuesday: Soup Leftovers
Wednesday: Bean Tacos
Thursday: Vegetable Pasta
Friday: Pasta Leftovers/Pizza
I love me some good mahi mahi.
And here's a fun fact about mahi: my husband actually caught a mahi back in May! We were on a sailing trip down in The Bahamas with some of our friends, and Evan caught my favorite fish. I mean, life is just great.
Reel it in.
Here's the beauty!
So now whenever we enjoy the gloriousness that is mahi mahi, I always think back on our sailing trip. Don't you just love how food can do that?
Here's a super easy way to cook mahi - just lemon, thyme and olive oil. Enjoy!
Lemon Mahi Mahi
Adapted from: Running Mama Cooks
Ingredients:
2 mahi mahi fillets
2 lemons (one sliced, one for the juice and zest)
1 tablespoon lemon zest
1 teaspoon olive oil
1 teaspoon dried thyme
salt
pepper
Directions:
Preheat oven to 450 degrees.
Place the slices from one lemon in a baking dish, covering the bottom. Season fillets with salt and pepper, then place on top of sliced lemons.
Drizzle with the juice of one lemon, zest and olive oil. Sprinkle with thyme. Cover with lid or foil and bake for 16-20 minutes - until fish flakes easily with a fork.
