Well, geez, it’s been awhile, huh? To say things have been busy around here is an understatement. Somehow holding four freelance jobs, traveling, crafting and baking for the holidays and attending Alt Summit takes up an enormous amount of time… who knew? We spent the weekend in Palm Springs for a semi-successful attempt at getting me to take a break and relax and while we were there I had the most delicious blood orange french toast at Cheekys. Oh, yum. It got me on a blood orange kick so I’m attempting to recreate it this week, and use blood orange in risotto too! Racy! But more important than all of this… Jeff’s birthday is on Sunday! That means it’s time to break out the big guns and get cracking on his annual birthday cake: the Italian Rainbow Cookie Cake. It’s his favorite thing I make (and probably mine too) and it only happens once a year so things are getting pretty exciting in our household! In the meantime, here’s a peek at this week’s menu…
Sunday: Artichoke Soup (I used basil instead of mint, and we still aren’t sure how we felt about this soup…)
Monday: Avocado Pasta (+ chicken! This is one of our favorite go-to meals still)
Tuesday: Blood Orange French Toast
Wednesday: Lemon Feta Chicken (+ Israeli coucous?)
Thursday: Blood Orange + Fennel Risotto (First time cooking with fennel!)
Friday: Date night @ El Coyote!
Saturday: Caramelized Onion, Gruyere + Dried Cherry Pita Pizzas
Sunday (Jeff’s Birthday AND Super Bowl!): Feta dip, Venetian Rolled Pizza and of course… My annual Italian Rainbow Cookie Cake for the birthday boy!