Today is the first real day off I’ve had in about a month — no work, no agenda, nowhere to be — and I’m savoring every minute of it.
After weeks of sustaining out of takeout boxes and juice bar protein smoothies, I couldn’t wait to spend some downtime in my abandoned kitchen to whip up some home-cooked comfort food. The kind of comfort food that requires elastic-waist pants and long naps to recover from. Calories be damned.
For lunch: A hybrid of Joy the Baker’s lasagna grilled cheese and Two Peas and Their Pod’s caprese garlic bread, made with a bakery fresh loaf of tuscan roasted garlic bread. Entire cloves of garlic baked right in, you guys! We’ll be safe from vampires for a while ’round here.
For dinner: An adaptation of Skinny Ms.’ chicken chili is simmering in the slow cooker as we speak. To be served with Mahh-tha’s skillet cornbread, and topped with greek yogurt, avocado, and sharp cheddar cheese.
For tomorrow’s breakfast: flour-less and sugarless “Pumpkin Oats n’ Honey Muffins.” The first of what I’m sure will be many pumpkin-centric recipe attempts this season.
For funsies: Joy the Baker’s s’mores brownies. Because why the heck not? Go big or go home.
Hope you’re all enjoying this Sunday as much as I am!