Hello hello all!! 🙂
How was your weekend?!
(Image Credit)
Mine was great, and I can’t wait to tell you about it.
First of all, WHO ELSE IS LOVING THIS WEATHER….oh my gosh it was 80 degrees on Saturday and I got to wear shorts for the first time in who knows how long. That also means I haven’t shaved my legs in who knows how long…whoops, sorry world!
Here’s another statement about that: who cares.
Moving on! 😉
Friday began with some delicious oatmeal in celebration of one more full week left of the semester!!! THAT’S INSANE.
It was so good and just what I needed for that day.
After running around campus all day, a relaxing evening was just what I needed. What better way than to spend it with a wonderful friend?! 🙂
My friend Kailey and I went to the market, bought some fresh ingredients, and cooked a yummy dinner of course!
Well hey Kailey’s blurry arm, nice to meet you! 😉 And yup, those are asparagus she’s holding!
Can you guess what we’re making yet?
Any guesses?? No?
Bubblin’ away on the stove….
So…
It’s actually a Spring Vegetable Paella from Food & Wine magazine!! We halved the recipe since it serves 4, so you might notice that things are a bit different. We also used farro instead of rice, and it was fantastic!
Here’s to spending quality time with wonderful friends:!
Spring-Vegetable Paella
(Adapted from Food & Wine)
Ingredients:
1Â tablespoon olive oil
1/2 onion, chopped
1/8 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)
1/2 tomato, peeled and chopped
1/2 clove garlic, minced
1/2Â teaspoon salt
1/8 teaspoon turmeric
1/2Â cup uncooked farro
1 cup vegetable stock
1/2 cup water
1/4 cup chopped flat-leaf parsley
1/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1/2 cup canned peas
1/2 of a 6.5 oz jar marinated artichoke hearts, drained and sliced
1Â cup drained and rinsed canned cannellini beans (one 19-ounce can)
Directions:
- In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
- Stir in the salt, turmeric, and rice. Add the vegetable broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the farro, about 10 minutes.
- Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.
- ENJOY! 🙂
You already know what I had on Saturday for breakfast! 🙂
So good.
Sunday morning’s breakfast:
Find it on my Instagram. 🙂
Yesterday afternoon, I decided to walk all the way downtown from my apartment, which took about 45 minutes. It was a glorious day! I stopped for lunch in an awesome little organic café and got their grilled veggie sandwich.
Starbucks called my name afterwards and I found myself working on homework and enjoying some quality me-time. It was AWESOME. 🙂
Which brings me to this morning! If you made it all the way to the end of this post, God bless you.
Hope your Monday isn’t as rainy as mine! Seriously though, it’s POURING here.
Have a fantastic day everyone 🙂 XOXO