Cooking
Chipotle Salmon Wrap: this was a very saucy, messy end result but delicious nonetheless. I pan-fried salmon with a glaze of chipotle pepper, honey and lime juice. I put this in wraps with a cilantro yogurt sauce (greek yogurt + cilantro+ salt n pep), grated cheddar, diced tomato, avocado and spinach. I liked it better when I made the wrap with everything cold, vs when I used the salmon warm from the pan. Structurally it held better together as a cold wrap!
Other things I cooked reheated from my freezer:
Smitten Kitchen’s Spiced Cauliflower Soup: I made this soup a few weeks ago and froze individual portions. Very grateful for past me because I did not have much time to cook this week so this made for some very speedy lunches.
Spaghetti Sauce: I also froze portions of my spaghetti sauce (rough recipe in this old issue) which I used to make supper twice this week. The freezer really saved me this week!
Drinking
Craft beer on the Bermondsey Beer Mile! Since I moved to London I’ve heard about the stretch of craft breweries in my neighbourhood so I finally checked them out on Saturday. We went to Moor Brewery, Doodle Bar (which also has delicious burgers), and Bianca Road Brew Co - all were 10/10. There are about 21 breweries as part of the unofficial beer mile, so plenty more to check out.
Eating
Before doing the beer mile, I stopped by the Maltby Street Market again and this time ordered the steak and frites with chimichurri sauce from The BeefSteaks. Wowow unreal. The fries are soooo delicious and I am not a fry person. Will order again.
Reading
The Many Lessons of Kougin-Amann. I love this line: “I sought refuge in the kitchen, where I’ve always found grief to be at its most reasonable.”
Following
@ravneeteats I saved her Miso Caramel and Chocolate Tart that looks divine.
Listening
Thinking
About meal planning. Oof I’ve been struggling to get into a good routine with meals so that I am not having to buy my lunch. I am now in the office Tuesday - Thursday, and am not home most evenings, so I really need my Sunday/Monday to prepare a few meals for the week. I don’t love front-loading my cooking because I’m definitely more of a “whip up what I feel like” type of cook but I am starting to put more deliberate thought into what I have prepped so I don’t end up with multiple gaps where I need to buy something out. Will report back on progress.
Laughing
Have a great week,
Kaleigh