Hello everyone! How have your past couple of weeks been?
My life has been all over the place! At the end of July we went to Pennsylvania for a few days to visit some of Alec’s relatives / spend time with family. I was then home for a quick weekend of “catching up on life things” before heading to Traverse City with my mom for a quick overnight to see Jewel in concert at (her alma mater) Interlochen. I *HAD* to go to the concert despite the less-than-optimal Monday evening timing, and it was just as good as expected!
In today’s post I’m sharing some meals and snacks from my recent excursions, including how I navigated returning home to an almost-empty fridge for several days before going to the grocery store. (Preview: plenty of frozen items and pantry items for the win!)
Before heading to Pennsylvania, Alec’s mom and brother/his family came to Ann Arbor to visit for a day. We had them over for lunch and I made tacos / taco salad. I love to use this guacasaca recipe from Rise & Run whenever I make Mexican! Other toppings were pretty basic, including shredded cheese + chopped veggies + my favorite organic salsa from Costco. The guacasaca is also quite simple since you basically just throw everything in the blender (a high-powered blender like a Vitamix is ideal here).
