Leftover rice cooked with kimchi and mushrooms. This mushroom kimchi fried rice is a slight twist to the Korean classic and soo delicious.
I love that it finally feels like spring, but I’ve been sick the past week and haven’t been able to enjoy the weather as much. I’m so ready for this cough to go away. I feel like it’s the worst part of any cold because it lasts forever. And lately, cough drops are no help whatsoever. So if you have any tips or tricks, I’d love to hear it.
In the mean time, we have to talk about this mushroom kimchi fried rice.
“Traveling solo does not always mean you’re alone. Most often, you meet marvelous people along the way and make connections that last a lifetime.” – Jacqueline Boone
Earlier this month, I spent three days traveling solo and exploring a city I’ve never been to before. I have never traveled alone before, even to interviews for schools. I have always traveled with family and friends. But seeing and reading about other people’s solo adventures, I became a little curious. And honestly, after awhile, I got tired of waiting for someone else’s schedule to work with mine so that we could travel together. Because there’s almost always some sort of conflict in scheduling, which means plans fall through.
It was time to travel solo. At least, for a few days anyway.
I found a matcha croissant at a local bakery and couldn’t resist buying one to try. Are you into matcha as much as I am? I think I was into matcha long before it became a thing. Lol. Now, I see it everywhere.
Small batch homemade bagels baked with parmesan cheese on top. These homemade parmesan bagels are delicious and easy to make.
It’s been so dreary lately.
Why is it that it’s already April and yet other than cherry blossoms blooming in the trees, it doesn’t feel like spring is ready to come? It’s as if winter decided that it’ll prolong it’s stay. So I can’t decide if I should continue to make warm cozy winter dishes or if I should start to work on fresh spring recipes. What a dilemma.
Warm comforting chili filled with a medley of mushrooms, corn, black beans, smoky chipotle peppers, and tomatoes. This mushroom medley chili is delicious, easy to make, and perfect for warming up on a cold day.
I know it’s spring, but it has yet to feel like it. I’m told that while I was away in Pennsylvania, it was super warm in the SF Bay Area. Now, it’s back to cooler weather and rain. And while I was on vacation in Pennsylvania all of last week, it was mostly in the 30’s! I even saw snow fall a few times. But now that I’m back at home, Philadelphia is in the 50’s and 60’s! Seriously? Lol
All of last week, I was wishing for warm comforting foods while I huddled in front of the heater. Okay, sort of. I had too much to explore and too much to eat in a week to be sitting at home wrapped in a blanket. But I did wish I had something warm and comforting like this bowl of chili to chase away the cold.
It feels like forever since I’ve been here. An entire week of vacation and suddenly it’s so hard to fall back into normal routine. Back to work, back to blogging, back to reality. I’m going to need a few more days to adapt. It’s always so hard to transition from vacation mode to real life.
I spent three days in Philadelphia, exploring historical landmarks, visiting museums, eating delicious food, and admiring the architecture. Like, this image of city hall! Then, I spent a few more days in other parts of Pennsylvania, including Hershey! Yes, as in the chocolate company. An entire town dedicated to Hershey’s and it was soo amazing.
Brioche bread stuffed with honey vanilla whipped cream cheese and fresh strawberries. This strawberries n’ cream stuffed french toast is the perfect dish for brunch.
You guys! It’s finally spring, and berries are coming back into season.
I swear, I live for spring and summer when so many fruits are in season. And especially the berries when they’re sweet and juicy.
French toast is one of my favorite breakfast/brunch dishes. Mostly because it’s simple to make and I just love that it’s so custardy. Topped with maple syrup, it’s almost like having dessert for breakfast.