Good afternoon!
It is finally the weekend! And the first one since 3 months that I can actually call a weekend, since I worked during the weekend all summer!
This morning I made Angela’s Banana Split Vegan Overnight Oats. It was absolutely delicious!
I didn’t use the protein powder and my toppings were:
- Nesquik
- Raspberry coulis*
- Maple syrup
- Coconut
- Rice crisp cereal
How to make coulis in 3 seconds
Just mix 1 part fruit jam with 1 part water together.
Serve over ice cream, pancakes, waffles… Easy!
I bought some tea with me at school. I decided to try a new tea that I bought 3 days ago. It is made by Le Palais des Thés and I wanted to try their tea for a while. I like to use loose leaf tea but tea bags are more convenient for school. This is what I saw when I opened the packet:
A cotton muslin tea bag! I read on the box and it says “the chlorine-free muslin tea bags, made without clips or glue, allow the tea leaves plenty of room to expand in the water and release their full flavor.”
Did you ever sea this king of tea bags before? I didn’t even know it existed!
I tried “Thé des Alizés”, which is a flavored green tea evoking white peach, kiwi and watermelon, enlivened by flower petals. It was really good!
I had class at 8:30 until 11:30 and I accompanied Diran to go make his student public transportation card.
I then came home and made lunch: whole-wheat linguine with an alfredo sauce.
Ingredients:
- 1/3 cup country-style cream
- 1 tbsp butter
- 1/4 cup Parmesan
- 1 tbsp chiseled fresh parsley
Directions: Put the cream and butter in a small saucepan over medium heat and mix. As soon as it starts boiling, remove from heat and add Parmesan. Mix until the sauce thickens, add parsley and mix again. Serve with cooked pasta of your choice.
Now I have to go to the bank and to the grocery store (I am making Diran and I a special dinner tonight!). This is what I love about Friday night: no obligations means I can actually think about what I’m going to make – and it can take time!
I think my mom would love this. She has been using muslin tea for decades. It would be lovely to try this new approach and make it into a tasty menu just like the ones shown here. I am very much willing to oblige and follow up the steps given.
__
Deana 🙂