Today was a day of lots of tastes! I had a wide variety of delicious eats today, starting bright-and-early.
I was up at 7 a.m. today, once again in preparation for my race tomorrow! I jumped in the shower first-thing and then threw together breakfast part 1:
Another red-white-and-blue yogurt bowl:
With plenty of strawberries and blueberries:
And some iced coffee with a straw!
I had another morning-meal date with Allen today. This time we went with his family to the City Coffeehouse and Creperie:
The morning was beautiful and we got to sit outside. I ordered a crepe called the Monte Carlo, which had strawberries, pecans and a caramel sauce:
It was delicious!
I also shared some of Allen’s crepe:
It was filled with strawberries and blueberries with creme fraiche:
After crepes, we killed a little time at the mall before picking up our race packets for tomorrow! Only my mom and I are running, but we were near the packet pick-up location so we stopped by.
Allen’s friend is getting married today, so he left for the wedding after dropping me off at home. My mom and I spent our afternoon at the Greek Fest for a little taste of Greece!
The festival is crazy-popular and the line for food was so long! But the food was tasty:
Dolmades, or grape leaves stuffed with beef and onions:
And a piece of spanakopita, which is a spinach and feta pie with phyllo dough:
I only ate about half of this.
I also tried a pastry called “galatobouriko” which was a phyllo pastry with custard–so tasty!
I had a few bites of this at home.
We got home just in time for the Cardinals game, which was really nice, especially because we won!
Dinner tonight was absolutely amazing! Portobello mushroom tacos and spring pea and spinach salad:
These tacos were out of this world. The recipe came from Quick-Fix Vegan, which is becoming another one of my favorite cookbooks. I started with two portobello mushroom caps:
It looks like a mountain of mushrooms, but it cooks down quite nicely. They were flavored with two of these babies:
The recipe also called for some smoked paprika, soy sauce and agave (I used maple syrup because we were out.)
The flavor of these tacos was so rich and meaty.
And when topped with avocado, lettuce and tomato, the perfect balance of spicy and cool.
I served these tacos with another salad from my Bean by Bean cookbook.
I mixed blanched snap peas with spinach, orange segments, scallions, mint and a citrus vinaigrette.
So fresh. The best of spring.
Today really was a day of decadent tastes, from crepes to fresh spring peas.