It’s Tuesday. I can’t WAIT for the weekend. Nothing too exciting going on though. I think I’m going to try my hand at some Tartelette macarons so stay tuned for that very exciting post. It’s Easter weekend so there will be some new family time and sunrise Church service and probably some finishing of my taxes. Also, there will be basking in the glorious Pittsburgh weather.
What have I been up to lately? Well, Aaron broke his finger. He has a lovely green cast now which I took a sharpie to…
We had thai food at Thai Gourmet some time last week. Shrimp Summer rolls for an appetizer:
And then I ordered basically a giant plate of vegetables in a brown, garlicky, spicy sauce. It was delicious! I now know that I’m a fan of baby bok choy. I later wikipedia’d it and found that it’s in the cabbage family. Aaron and I kind of thought it was some type of onion. It definitely has an oniony texture. Aaron had Pad Kee Maw which I bet I spelled incorrectly.
Thai Gourmet is sooo much better than Thai Cuisine (both on Liberty Ave. in Bloomfield) so why are there always so few people here. It’s byob!
Saturday afternoon I made it out for an outdoor run. It was a great run! The weather was perfect and I was listening to the O Brother, Where Art Thou soundtrack. Yayayay
Long sleeve t-shirt and shorts running weather (plus sweet sunglasses).
Then I made a spinach/frozen blueberries/banana/chocolate almond milk smoothie. Aaron says, “someone got mud in your glass.”
After shower and smoothie, we met Aaron’s parents, friends and parent’s of friends for dinner at Max’s Allegheny Tavern in the North Side. I opted for the only vegetarian option, the veggie delite sandwich with a side of purple cabbage. It was actually pretty good for vegetarian food at a German restaurant. Everyone else had some form of sauebrauten/wurst/schnitzel thing.
After dinner, we didn’t feel like going home so we drove to the Waterfront and wandered around Barnes and Noble. I checked out this cookbook which looks pretty awesome.
I’m trying to narrow down my cupcake flavors for the wedding cupcakes. I’m thinking of going with three flavors:
- blueberry cupcake w/lemon curd filling and lemon buttercream
- carrot cake cupcake w/ vanilla buttercream
- chocolate cupcake w/ strawberry jam filling and champagne buttercream
Do you guys have any other ideas for flavors? I’m trying to keep all of the frosting colors pretty similar for cupcake uniformity. I like ORDER. That’s why I blog.
Okay time to get ready for work. It’s going to be 80 DEGREES in Pittsburgh this weekend!!!!