I’m back!

Hello!

How do I start blogging again today after months of radio silence!?!? I suppose I should start by just jumping right in to the interwebs and expressing my thoughts!

Thoughts eh? Hmmm.

I got nothing at the moment.

But I suppose I can say where I’ve been these past few months. For one, I became an Auntie to the cutest little munchkin known to this planet (I cannot confirm nor deny that there are cuter beings from other galaxies). Did I mention I became more nerdy?

IMG_9428I have been working. Alot.

And I haven’t been in the kitchen very much. Between my working hours and my boyfriends schedule, we barely share a meal together! But that is going to change. I miss the comfort of creating a meal, sitting at the table, and just talking. As opposed to our new routine of watching jeopordy episodes while eating pizza on the couch. (Hi Ry!)

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So it begins – the new chapter of my blogging life. Second year of residency, the year of being an Auntie, and hopefully much more!!!

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Lemon Cranberry Muffins

I feel like I’ve missed the time to bake classic fall desserts – apple pie, pumpkin pie, well pretty much any pie, and everything pumpkin spiced- BUT I did manage to use cranberries to make lemon cranberry muffins!

I’m not usually a fan of muffins but when I’m at work and hungry, I zone in on those large coffee Shop cranberry muffins. Find me hungry and hell, you can find me scavenging on any ward of the hospital that supposedly has food. The labor and delivery floor is usually a good place to find bagels or doughnuts ;) (and new babies of course!)

The reason why I always go for the cranberry muffin is because I find the tart cranberry balances the sweetness of a muffin so well, and it is just so satisfying (and so is delivering a baby I guess.) I had never used fresh cranberries before, so when I saw them in the market, I first tasted one, and could not understand how they taste so good baked in stuff! And boy do they! These muffins are AH-mazing!

Lemon Cranberry Muffins - Sundays with Jennie Lemon Cranberry Muffins - Sundays with Jennie

 

Lemon Cranberry Muffins

Ingredients:

  • ½ cup plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • pinch salt
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tbsp lemon zest
  • 1/2 tsp vanilla extract
  • ½ cup melted cooled butter
  • 2 cups fresh cranberries

Directions:

  1.  Preheat oven to 350 F.  Mix together – yogurt, sugar, and eggs together in a large bowl.  Add the lemon zest and vanilla extract.
  2. In a separate bowl, mix together the flour, salt and baking powder.  Add dry ingredients to wet, and stir together until moistened.
  3. Add the melted butter and mix the batter until smooth.
  4.  Fold in cranberries with a wooden spoon.
  5. Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.

Slight Adaption from FoodRepublik

 

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Feeling Good With Jennie – Week 6

Do you ever have those moments where you feel there MUST be a hidden camera show going on because there is NO WAY that this could be happening in real life? Like for example, trying to use medical equipment, getting frustrated because it won’t work and then realizing you didn’t plug it in. And then once you do, every time you bring it near the patient, it turns off. Over and over again. Finally, you start giggling like a little girl because THIS CANNOT BE HAPPENING RIGHT NOT, until you walk out the door and realize your fly was down and gaping open the whole time. Life is funny sometimes.

Or maybe there really was a hidden camera in there.

Picture 18Watch: This viral video of a angry New yorker using her telekinetic powers in a coffee shop…it’s hysterical seeing the other customers react!

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Read: I don’t know how they do it but the people over at buzzfeed sure know  how to capture how life changes – especially how Halloween changes after College (cough * scantily clad mime *cough)

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Listen: Ok, so Miley Cyrus makes me feel super old because like, I just don’t “get” her. But I do get this a capella version of Can’t Stop Won’t Stop with The Roots.

 

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Autumn is Here

One of my favorite seasons is fall – I love the perfect temperature of coolish weather but yet completely comfortable outside in a sweater, I love the fashion of boots and a leather jacket, I love fall foods and anything pumpkin spice, but most of all I love how beautiful my corner of the world is for a few short weeks out of the year.

So here is a few photos of a recent hike I went on with some friends last weekend where we got to enjoy the changing leaves and each others giggles.IMG_9098IMG_8910 IMG_9022IMG_8983IMG_8994

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Thai Quinoa Salad

This Thai Quinoa Salad is a perfect side dish to a meal like teriyaki salmon, or delicious on it’s on for lunch. It’s full of fresh veggies and the quinoa packs a lot of flavor – which is good since I usually find most quinoa salads tasteless!

This recipe made a great side dish to a red curry cod that I made for supper and then fed me for almost a week! I was working late in the ER many nights last week, and having this salad was a great lunch to have had with me! This recipe is definitely going to be a regular salad to make so that I can have it in the fridge for the week. Yum!

thai quinoa salad thai quinoa salad

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Thai Quinoa Salad

Ingredients:

For the Salad

  • ¾ cup uncooked quinoa
  • 1-2 cups shredded red cabbage, depending on how much crunch you like
  • 1 red bell pepper, diced
  • 1 yellow pepper, diced
  • ½ red onion, diced
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • ¼ cup diced green onions
  • 1/4 cup snap peas, diced
  • 1/4 cup water chestnuts, diced
  • ½ cup cashew halves or peanuts or slivered almonds

For the Dressing

  • ¼ cup all natural peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • Juice of half a lime
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil

Directions:

  1. Cook quinoa according to instructions on the packaging
  2. Meanwhile, make the dressing. Add peanut butter and honey to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, lime juice and both sesame and olive oil and stir until mixture is smooth and creamy. If too thick, add in some water slowly.
  3. Add as much or as little dressing as you’d like to the cooked quinoa. (you can always add more before serving – this just flavors the quinoa a bit better)
  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with green onions and a wedge of lime. Serve chilled or at room temperature.

Slightly Adapted from The Ambitious Kitchen

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