A pinto bean and tortilla soup that is rich with flavor and super fun to eat especially when you top it with all the things, including (but not limited to) sour cream, cheese, avocados, tortilla chips, and hot sauce.
As if what this world needs is another recipe for tortilla soup. I mean, I have two (beloved ones!) on my site already but they’re all really different and unique in their own way and DON’T EVEN ASK ME TO CHOOSE A FAVORITE.
I couldn’t. Really.
It’s spring! Really really really. I think this is finally it. I bought three pounds of asparagus yesterday to celebrate.
Excessive? Maybe.
Necessary? ABSOLUTELY.
What spring things are you doing this weekend????
Here’s what’s on our meal plan!!!
Happy eating!
This lemon and almond streamliner cake combines a dense almond cake with bright and tangy lemon custard – it’s simple but so delicious.
I come from a long lineage of lemon lovers (Remy, me, my mom), but pretty much everyone else in the family (my husband, my in-laws, my brother) act like I’ve committed some sort of heretical injustice when I present them with a lemony dessert.
It makes for a bit of a power struggle at times. My brother will generally not even try whatever I’ve made, but more often than not my husband will eat it and (secretly) like it. At least, that’s the only explanation I have for how this cake disappeared over the course of the week when I only had one slice.
Roasted salmon topped with a sweet and spicy puree of blood orange, smoked paprika, and ginger that this is then served alongside a cheesy carrot farro pilaf.
The best thing happened this weekend:
WE WENT FOR A RUN.
This is going to sound totally not momentous to most of you, but if you remember the pre-child me, then you might remember how obsessed with running I was. I would just run > 6 miles at a stretch like it was no big thing. FOR FUN! Crazy.
I think I ran once after finding out I was pregnant with Remy but then insane fatigue and med school laziness set in and I’ve been trying to find my way back ever since. Then yesterday, the stars aligned and the weather was perfect and my husband was like…let’s go for a run. AND WE DID.
What a week. It’s my last full week of a month on inpatient service and I am feeling it. One of these nights I’m going to get more than 6 hours of sleep. I swear it. Today I’m working. Tomorrow I’ll be recovering (and cooking and running around after a toddler and did I mention cooking?). It’s just nonstop.
I start a two week block of outpatient clinic next week and it is going to feel soooooooooooooo good.
Enough small talk. Here’s what we’ve got on this week’s meal plan:
Happy eating!
A carrot sheet cake with brown butter cream cheese buttercream that is perfect for all of your spring celebrations!
Carrot cake and I have a long and loving history together. For the longest time I was absolutely sure it was what I would choose for my wedding cake, but then I met this pistachio cake and the rest is history.
And I’ve been trying to make it up to my beloved carrot cake ever since!!
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
