“I’m in love with cities I’ve never been to and people I’ve never met.” – John Green
Early in April, I traveled to Philadelphia for a few days to explore a new city on my own.There was so much to see, so much to eat, so much to rave about, and obviously so much to share with you. So, Philadelphia will be divided into different parts of the city. Today, I wanted to share with you Philadelphia’s Old City.
Earlier this week, my friend Jen (the friend I went to visit in Pennsylvania) and I finally went to Mr. Holmes Bakehouse. We have wanted to go for the longest time, but just never got around to it. It might be that lines aren’t really our thing. Lol.
The bakery is well known for their cruffins, a hybrid of croissants and muffins. Each of these cruffins are filled with a flavored cream. And every day, there’s a new flavor featured. On Wednesday, the day we went, their cruffins are filled with a peanut butter and honey cream. It’s definitely worth a try. But I think my favorite was their brown butter toffee cookies. Super soft and chewy, just the way I like my cookies.
Tangerine juice and mint simple syrup topped with club soda and crushed ice. This sparkling tangerine mint soda is the perfect beverage for spring.
Happy May!
I can’t believe it’s already May. One more month, and it’ll be summer! Although I swear it just finally turned spring not too long ago… Is it finally spring where you are? Or are you still waiting for the weather to warm up?
Leftover rice cooked with kimchi and mushrooms. This mushroom kimchi fried rice is a slight twist to the Korean classic and soo delicious.
Happy Sunday!
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.
Is it spring yet where you are? I don’t think Mother Nature has quite figured out yet whether she wants it to still be winter or move forward to spring.
In this week’s finds….
It’s finally spring after what feels like an extra long winter. So I thought this would be the perfect time to share some of my favorite spring recipes.
“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.
Mini penne pasta tossed in a creamy mushroom vodka tomato sauce. This mushroom pasta alla vodka is so delicious and great for a weeknight dinner.
It’s almost the weekend! But until then, when I can spend a little more time on prepping and cooking my meals, it’s going to be another pasta kind of night, and I can’t be any happier.
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.