Happy almost weekend!! I can’t believe it’s Thursday already. These weeks are flying by like no other.
Earlier this week I was in Buffalo, NY. The trip was less than 24 hours but I managed to find the best grocery store of all time. Normal grocery store, yet the biggest salad/hot food bar I have seen–plus a sushi bar and bulk bins. They also had the biggest olive/pickle bar ever. You can bet I will be going here every time I go to Buffalo.
My cart of dinner/breakfast/lunch. My flight was 3 hours delayed so this was an 11 pm dinner. I was actually very surprised at how crowded this store was at 10:30 pm!
See that all sorts licorice mix from the bulk bins? I was so happy to find it and proceeded to eat it all that same night (minus the plain black licorice which are gross and I throw out). Are my mom and I the only people who like that mix?
I then stayed at the nicest Hampton Inn I have been to. Super clean, very nice staff, really big gym (especially for Hilton’s which normally don’t have great gyms).
Buffalo, you really won me over this week! As you can see…it really doesn’t take much.
In other news, I totally forgot to mention that I received a wine shipment from The Wine Bar.
They sent me 1 bottle of Sauvignon Blanc which I liked but didn’t love (although all free wine=good wine in my book). They also sent the cutest mini bottles of Rose N Blum Pinot Grigio and Pink Moscato. I loved both of these wines–and I mean how cute are the bottles! They are awesome if you just want one glass of wine during the week or something. Plus they are quite portable if you happen to be going to a byob. I haven’t gotten to the peach bellini’s yet so I can’t speak for those.
Definitely check the site out though–they have TONS of wine–pretty much anything you could ever want and I love how they will suggest good food pairings and even drink recipes. I’m sorta wishing I made this with the moscato.
Last but not least, earlier this week I made a kale salad that I thought was worth sharing. Kale has grown on me a lot over the past year. I used to not like it raw at all but now I love it!
One good thing about kale salads is you can make them in advance and they actually taste better that way. The longer the dressing soaks into the kale–the better. The downside is that you need a lot of dressing (or at least I think so).
Strawberry and Quinoa Kale Salad
-1/2 bag of kale (trader joe’s sells bagged kale–worth the extra price in my opinion since kale is a pain otherwise)
-2 t olive oil
-3 t balsamic vinegar
-1/4-1/2 cup quinoa
-1/4 cup chopped walnuts
First, make the dressing by pureeing half the strawberries with the olive oil and vinegar. Pour the dressing on the kale and stir to make sure all the leaves are covered. Stick this in the fridge while you prepare the quinoa–that way it will get about 30 minutes or so to ‘marinade’. Once the quinoa is done, add however much you like to the salad–I like to have just a little bit so it’s still a kale salad with quinoa and not a quinoa salad with kale. If that makes any sense at all. Chop the walnuts and strawberries and whatever else you want and add! This would be great with feta too, I just didn’t have any.
The next 2 weeks are crazy travel weeks for me–so I will be back as often as I can even if it’s for a quick recap.
Have a great weekend guys!