Some weekends are just better than others. This weekend was one of the better, for sure. While Mr. P headed to his family’s home with the baby and the dog, I headed to Chicago to go to the wedding of a college friend. Of course I missed Shea (and Mr. P and Lily), but a little kiddo-less time is rejuvenating, for sure.
Being able to sleep until whenever? Priceless. My mom and I joked because I think so much of the time how nice it would be to have some “me” time…and then as soon as I have “me” time, I find myself missing the baby immediately. Oh, motherhood!
The wedding on Friday was beautiful and the Filipino families sure knew how to PARTY. The DJ was great – I almost felt like I was in a club…in a really great way. The food was great, as was the dancing, the location…and of course the bride. Beautiful and fun all around.
Saturday I got to catch up with a friend from college I haven’t seen in WAY, WAY, WAY too long. I got to meet her two beautiful girls and enjoy a lunch out with all of them plus her husband…her husband who is a loyal Prevention RD reader and who is also a self-proclaimed tostada addict.
Robert: Make this recipe. You guys will love it. Promise! Even though it’s not a tostada…
My family and I watched the Hawks game (!) — even my brother was there. I got back rubs and had my mom play with my hair — two of my most favorite things. She even spoiled us with cinnamon rolls this morning.
I then battled Chicago traffic and then Indiana and Michigan road construction to get back in time to head to the grocery store with the baby…after a little snuggle, of course. 🙂
- 2 Tbsp hoisin sauce
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp fish sauce
- 1 Tbsp peanut oil
- 3 garlic cloves, minced
- 1 serrano chile, thinly sliced
- 1½ lbs boneless, skinless chicken breasts, cut into ¼-inch-thick strips
- 1 red bell pepper, cored and thinly sliced
- ½ onion, thinly sliced
- ½ cup fresh basil leaves, julienned
- juice of ½ fresh lime
- In a small bowl, whisk together the hoisin, sugar, water, and fish sauce.
- Heat a wok or large skillet over high heat. Add oil; swirl to coat. Once oil is hot, add garlic and serrano chile; stir-fry 30 seconds or until fragrant. Add chicken and cook for 5-6 minutes. Add bell pepper and sliced onion; stir-fry 3-4 minutes or until vegetable begin to soften. Add hoisin mixture; bring to a boil. Cook 2-3 minutes or until slightly thickened. Top with basil and lime juice; serve immediately.
Weekly Menu: June 14th – 18th
- Sunday: Fresh Mozzarella and Tomato Salad with Ricotta Toasts
- Monday: Coconut Curried Lentils
- Tuesday: leftovers
- Wednesday: Peanut Sesame Slaw with Soba Noodles
- Thursday: Burgers and roasted potatoes