If you’ve been having trouble commenting lately or you’ve been noticing my posts disappearing and reappearing, it’s because I switched hosts this week. The transfer was a long, drawn-out process with many freak-outs on my part, both major and minor. (My posts are being deleted! All of my comments are gone! Where’s the picture I just uploaded?) Big thanks to Sarah at One Starry Night for helping me move my blog over and her patience in dealing with the issues I was having with my hosting (and my freak-outs). I think by now the DNS stuff has finally settled and you should all be able to view my posts and comment without issue. Knock on wood!
Here’s what I ate this week:
Pad Thai with
Scrambled Tofu Tempeh // It’s so hard to find a good Pad Thai recipe, but this is the best I’ve made so far. It’s not exactly like the Pad Thai you get at restaurants, but it’s pretty close. I had tempeh on hand, so I used that instead of tofu and because I couldn’t find tamarind paste, I subbed in pomegranate molasses. Delicious!
Fresh Corn, Poblano, and Cheddar Pizza // This is one of our favorite recipes. It’s the perfect way to welcome summer. Oh, hello summer! Aren’t you all warm and sunny and full of fresh corn?
Cascal // Mini review! Last week, Cascal sent some samples of their fermented sodas for me to try. (Disclosure: I received samples, no payments or anything like that, and I wasn’t obligated to post about them here.) When I saw “fermented soda,” I immediately thought this would be like carbonated kombucha, but it’s more like a cross between wine and soda. There’s no sugar added, so they’re just sweet enough–perfect. My favorite variety was Fresh Tropical, which combines the flavors of Mango, Jasmine, & Kaffir Lime–it paired well with the Pad Thai I made this week.
Quinoa, Corn & Zucchini Medley + Curried Green Beans // The quinoa dish is a great dinner for hot days–I love cold salads like this. And the green beans were simply sauteed in a little bit of oil and curry powder. Super easy!
Broiled Polenta with Mushrooms and Cheese // My husband made these while I was in the midst of one of those aforementioned major freak-outs related to my blog. So maybe it doesn’t look as pretty as Julie’s, but it still tasted delicious! We added a bit of truffle oil too.