I enjoy nomming, drinking tea, nerding out on Ads, Art, Movies and social media funnies.
Deliciously, bad for you food truck! On the menu: Grilled cheese with chicken, tomato and garlic aioli #nom (Taken with instagram)
Dessert with the Sullivans and Mike! #nom (Taken with instagram)
Sunday Salmon dinner! #nom (Taken with instagram)
New favorite morning smell…fresh baked banana bread…with chocolate chips of course (courtesy of Nat Con who had left over chips after we made chocolate covered strawberries the other day!)
First refreshing homemade meal of the summer. This hits the spot!
Pasta Salad: Cucumber, Pepper, Feta, Salami and Italian Vinaigrette
Nom!
I spy a pumpkin whoopie pie.
noms for our lovely stats study group tomorrow. get excited :)
Let me start this post by saying, yes I know, I am completely and utterly ridiculous.
Today I was having one of those, I deserve this moments in the grocery. And Sushi grade Ahi Tuna was on sale. Soooo picked some up for dinner. Man am I happy with my choice. I feel like I am in Hawaii with my family nomming.
Just a little bit of a mood kill when I had to come back from studying stats to make it. But it did cheer me up quite a bit!
Now thinking about making myself a Mai Tai and looking over those stats notes again.
Dinner tonight was a bunch of items that probably should have been eaten in courses but instead were intermingling on my plate and posed for quite the overwhelming, yet epic, combination of flavors.
Round One: Salad with herbs (including cilantro!) with parm and balsamic vinaigrette
Round Two: Mega-croutons aka ciabatta sliced with pesto and melted cheese with balsamic reduction drizzled to swank it up a bit
Round Three: Pan seared steak with cilantro hummus
All great separate. But in my lazy attempt to not do more dishes than necessary I found it was truly amazing together. Who knew that cilantro and balsamic was so incredible. Add on those mega-croutons and it was pure ecstasy.
I suppose I was hungrier than I thought because I just kept making more and more food to add to the tiny little plate of mine. Regardless my belly is happy and quite content!
Nom.
Crepe Montagne
Saw this place yesterday while walking in the Village at Whistler Blackcomb and knew we needed to make a stop here before we left!
First of all, this place is tiny and I mean tiny.
You walk in and it looks like a photo straight from an interior design photograph or something I would stumbleupon and like on Tumblr. Regardless, it was quaint and all around cute.
The food was just as good. It was a little pricey but definitely worth it. We got the Strawberry Chocolate Crepe and the Goat Cheese, Chicken, Sundried Tomato and Marinara Crepe. Both delicious and quite satisfying.
I would recommend this place if you want to splurge!
Welcome to Splitz Grill
The best burger place in Whistler.
Usually places that deem themselves as “the best,” scare me off, but I couldn’t resist the amazing scents coming from this small hole in the wall. You walk into this restaurant thinking it is going to be a typical fast-food burger joint with the pay at the counter service and plastic chairs.
This was way past normal. After you pay at the counter they call your name a few minutes later - not to give you your food but to custom make your burger however you want! The toppings include your choice of: sauerkraut, hummus, mayo-garlic aioli, guacamole, tomato, lettuce, cheese, bacon, BBQ, onion, pickles, and MUCH MORE (I’m not just saying that, there was so much to choose from I just can’t remember it all).
My burger was the Splitz Grill Burger (the original). Ingredients included: burger, cheddar, homemade bun, mayo-garlic aioli, sauerkraut, lettuce, cheese, ketchup, mustard, and their special BBQ sauce.
All burgers come with BBQ sauce and you have to ask if you don’t want it on. Why isn’t this standard everywhere?
To make a long story short, this place is amazing. The smallest burger is 1/3 pound! Just thinking about it my mouth starts to water. Delicious.
The start of my Spring Break started with nothing less of awesome. What does that mean? Two Breakfast Pizzas of course! I had to show off my culinary skills to the fam in Washington.
I switched it up from last time I made them so that the egg was a little runny - it was amazing.
The trip is bound to take off after our stomachs are well fed with noms such as these.
Ingredients: pizza dough, ranch dressing, mozzarella, bacon, 6 eggs, basil, S&P
Yesterday I bought a basil plant thinking it would be a great investment considering how much basil I incorporate into my cooking. I planted it in a little glass container and all is well - plus my kitchen smells incredible!
Using the other half of my baguette from last night I thought I should put my basil to good use!
Baguette brushed with Balsamic Vinaigrette with Basil, Tomato and Fresh Mozzarella. I put it in the oven for a few minutes on 375 and let the nomming begin! The Moz was just melted enough and the bottom was the perfect toasted color.
This is definitely a new, fast treat to share with friends at our next potluck.
