Heyy! Can you believe it’s already Thursday night?! Having Monday off made this week go extra fast and I am pretty excited that tomorrow is Friday and the start of another weekend. I didn’t mention this on the blog, but yesterday my throat starting getting ever so slightly sore and I thought I was getting a little sick. I woke up today and it felt worse, but I drank tea all day yesterday and today, lots of water, tons of fruits and veggies, and no alcohol (not that thats a big issue but I did contemplate having wine last night and tonight) and I’m happy to report that my throat is feeling better and I think I fought off this sickness before it came on full force.
I think being slightly sick might be the reason that I’ve crashed so hard after work not once but twice this week. Tuesday night I practically fell asleep on the metro, and tonight I came home and was in bed before I knew it. That is so unlike me – – I honestly can’t remember the last time before this week that I’ve taken a nap after work. I slept tonight from 6ish until 8 and woke up feeling pretty good. I think my body needed it.
For an afternoon snack, I had fruit.
An apple and two wedges of watermelon.
And then I made a quick trip to the Farmer’s Market. I didn’t want to get anything major because I’m still working my way through a fridge full of food, but I did want to pick up a few things.
- 2 Onions (don’t those look cool!?)
- 2 Sweet Potatoes
- Organic Curd Cheese
I spent about $12 on all this stuff, so not too bad.
For dinner tonight, I actually mostly followed a recipe! I rarely if ever follow recipes, but I used this recipe from 101 Cookbooks (best site ever) that my sister Heather sent to me and said has been one of her favorites lately. The recipe is for Poached Eggs over Rice, and its pretty simple. I had some rainbow chard that I wanted to use, and the recipe calls for leafy greens, and you all know how much I love poached eggs by now, so it seemed like the perfect idea.
I followed the recipe to a T, except I halved it, omitted the optional ingredients, and uses the stems of the chard in addition to the leaves since it was rainbow chard. I prepped all my ingredients:
Aren’t those rainbow chard stems pretty!? I couldn’t bare to throw them out, so I put them in the wok in the beginning with the onions and olive oil to get them soft since they take a lot longer to cook than the leaves.
After that I followed the directions exactly, except used my method to poach eggs. I was surprised how much volume the recipe made! Two servings almost filled up the entire wok. I’m not complaining. 😉
The highlight was definitely cracking the yolk of the egg – I love how it oozes all over the dish.
The only problem with this dish is it definitely needs some sort of sauce or dressing on top (in addition to the poached egg) because I found it sort of bland as is. In the description of the dish, she suggests using her Otsu salad dressing if you’re serving it to guests. I googled the recipe, but didn’t have all the ingredients for it and it was supposed to be optional, but I would definitely suggest adding some sort of dressing to make the dish pop. I ended up using the end of the bottle of dressing I had from Puerto Rico, which is sadly gone, but really made a big difference.
Even though I slept for 2 hours just a little while ago, I’m still pretty tired, so I’m going to try to make it an early night. Fingers crossed that I wake up feeling good tomorrow!