Here’s what this past week looked like – My Everyday Life Week 13
On a walk with Ang. I looked up and saw this.
Foggy morning sunshine. It’s in these moments where I feel my Mom most.
Thank you for your orders!
This week I personalized every book with a postcard. I liked being able to take a moment and write your names. Made me feel more connected to the process. Thank you for buying a food journal!
My helper.
Color therapy with Ruby!
There are a couple of spots open in my Food Photography & Styling Workshop in May. You can read more about it here. I’d love for you to join us!
This is one of those recipes built out of necessity. As in, I need something healthy to put an egg on top of for breakfast/lunch/dinner and don’t want to do that much work. Also, I’m not eating bread right now (IS LIFE EVEN WORTH LIVING??!) and I’m trying to figure out what to eat for breakfast other than my usual egg + toast situation.
I believe that:
Restriction breeds creativity.
And here we are!
I had this recipe clipped from Bon Appetit hoping to make it one day. The only problem is, soaking beans overnight and cooking them in advance isn’t my kind of prep. Although I know I am definitely capable of making beans from scratch, I’m lazy and I’m bound to change my mind about wanting beans the next day.
I tried my own take on the recipe with canned beans and I really enjoyed it. When you used canned beans, they can break up on the roasting pan, turning crispy and crunchy in some parts. I find them to be a nice creamy contrast with the roasted broccoli, the hit of lemon juice and a nice bite of Parmesan cheese. I’m sure if I was given the opportunity, I’d eat this entire tray while sitting on the couch watching something on Netflix.
As you can see from the shot above, I decided to put an egg on it, and all was right with the world.
Happy Monday, friends!
The weekend whizzed right by, didn’t it? Ladies sleepover, birthday celebrations, walk with friend and baseball tournament all filled up my time! Our plans made it so I didn’t get to meal prep on Sunday. But that’s cool, I started to do a few things like roast sweet potatoes and make pasta last night so we could have a few things to start with. I plan to do more prepping tonight so we will have some stuff to eat for lunches and maybe a dinner or two this week. We have a bunch of social commitments this weekend, so I have to make sure I have the time to get all of my weekend work done ahead of time. I have more food journals back in my Etsy shop if you’re interested!
We are on Week 13 in 2019.
Let’s write down our Intentions for the Week, shall we?
and work in sketchbook and work in sketchbook
Now that it’s spring check out:
Have a great week. Remember to write down your Intentions for the Week to get you started.
Sending sparkles,
Tracy
Here’s what this past week looked like: My Everyday Life Week 12
Spring in San Francisco.
Droplets on cherry blossoms.
My front steps are filled with flowers right now.
Took a detour during an errand.
Ran into a post-it I wrote myself this past year.
Writing something up for a handwriting club workshop!
My kitchen workspace at night.
Trader Joe’s potstickers are a lifesaver.
Meal prep means I have salads.
I pulled meatballs from the freezer.
I like a dress over yoga pants situation.
Sending snal mail.
Finding butts.
Thank you for the encouragement.
I went inside and said a prayer.
Burger night without the buns.
I got a mani/pedi with my friend Leslie.
Polenta cornbread for the win!
Fancy paper towel action.
Ready to tackle the day.
This fabric is a tablecloth from my childhood.
I love chalk drawings at the schools we visit during baseball games.
Front yard progress.
Breakfast of champions.
My big girl.
Spent the night at my friend’s house in the city on a Friday night.
A little get-together for my friend Leslie who was visiting from Austin.
My friend Annie has the most amazing yard.
Paint colors in the city make me light up.
These colors.
A call home.
A morning after.
Sunshine and coffee chats.
Thank you.
The shadows of palm trees.
Somewhere in the Castro.
Colors everywhere.
The combo salad at Anchor Oyster Bar was fantastic!
Birthday strudel and honey cake for my brother at 20th Century Cafe .
Facetime with my besties in Oregon.
Keeping this whole food journaling thing going. It’s amazing how much it is teaching me about myself and my habits. I’m down 6 lbs by just being mindful and accountable to the habit of writing down what I eat, drinking water and getting activity in.
There are more in the shop this week!
Don’t forget to breathe!
going in my meal prep this weekend
Maybe I’ll buy a grapefruit this weekend.
Great if you have any leftover bread or cinnamon raisin bread left at the end of the week.
I’m currently going through a polenta phase. I started making it in the rice cooker (I’ll share soon) for breakfast on weekends and a few times during the week. Polenta is one of my favorite pantry staples because it is a vehicle for sauce and toppings and I like both of those things.
Hello, comfort food.
I’ve been trying to add cornbread into our meal prep rotation because Casey loves cornbread and I like having something on the counter to offer unexpected guests or family. It’s a great way to round out my Turkey White Bean Chili, or any chili for that matter. The problem is, I’ve been having a hard time finding a cornbread recipe that I like. On one of my many cornbread attempts, I ran out of fine cornmeal and used the polenta I had in the pantry. And here we are! I landed on a recipe for cornbread that I actually love! Most of them being bland, boring, dry or crumbly for my taste. This one definitely is the oppoosite of that.
As a person who likes texture in my bread (see the ultimate veggie sandwich and/or hippy banana bread), the polenta REALLY does it for me. There’s a nice sweetness with the sugar, a hint of tang with the buttermilk. It’s not mushy or crumbly. It’s light, with a bit of texture and a nice crispy edge. No real need to be drowned in butter like all the recipes I tried before (although that didn’t stop me from doing so!). This one has all the flavor I look for in a cornbread.
Welcome to my meal prep arsenal, Polenta Cornbread! Glad to have you. You’ll fit in nicely here and I think I might put blueberries in you next time. Just for fun!
