Since the release of Fuller House I haven’t gotten anything done. I mean, come on – I’ve been waiting for this for what seems like my whole life. Do you want a review? Sans the occasional reminder that Stephanie had a real hard life before this pick-up, I love it. It has all the cheese from the original and I swear Deej is cuter than ever.
Though, Fuller House is basically a placeholder until new episodes of Gilmore Girls come to Netflix. I haven’t been this excited since the last installment of The Deathly Hallows. I need this in my life.
Along with binge watching my new favorite show, I have also found out that Netflix and Instagram are teaming up to pay some lucky people 2000 dollars a week to take pictures and travel. WHUUAAAAA. I’ve been dreaming about what that would be like. But let’s be real, cool things like that don’t happen. Plus I’m fairly sure they don’t want me to take pictures of all the food.
In other news, Daniel and I are becoming minimalists (in the most minimal sense of the term). Our goal is to dwindle down our possessions in half by May. Daniel doesn’t know that last part. I just really love goals and deadlines. For instance, not polishing off the chocolate chip cookies in the kitchen is my current goal. So, from now until the deadline, Daniel and I will have one project per weekend dedicated to scrapping useless stuff that I’m sick of cleaning and mainly storing.
I’ll keep you apprised of this riveting transformation. Like the time I
may have even cried trying to part with a blanket I’ve had for 15 years. I’ve kept it for no reason other than the fact that I’ve had it for 15 years. Stay tuned to see if I can actually part with it.
Also, as always we’re trying our best to eat better. It’s never an easy road but it’s always preferable when the good for you food happens to also be really good food. This chop salad is crunchy, juicy and filling. It has a little bit of spice with the sriracha and chili flakes but it’s all settled with the creamy peanut butter and tangy rice vinegar. It can complement any dish as a side or even be a welcomed fresh salad for dinner. Seriously, make this salad.
Thai Chop SaladPrint Recipe
- 1/2 medium purple cabbage
- 10 medium carrots, peeled
- 1/2 cup cilantro, fresh
- 1/2 cup green onion, fresh
- 2 tablespoons black sesame seeds
- Juice of a lime
- 1/3 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon agave
- 1 teaspoon sriracha
- 1 tablespoon sweet chili sauce
- 1/4 teaspoon ground ginger
- pinch of red peppers
- 1 cup rice vinegar
- 2 chicken breasts
- zest of a lime
- 2 tablespoons sesame oil
- 1 tablespoon coconut oil
- 1 teaspoon garlic powder
In a medium skillet or cast iron skillet place the sesame oil and coconut oil under medium heat. Take the two chicken breast and salt and season both sides with the zest of a lime and garlic powder. Place chicken presentation side down on the melted oils for about 7-10 minutes until the sides of the chicken are starting to look cooked. Flip on the other side and cook until the inside temperatures reach 165-170 degrees. It should take another 7 minutes.
In a small saucepan under medium heat, stir in peanut butter, sesame oil, sriracha, agave, red pepper flakes, salt, ginger, juice of a lime, sweet chili sauce, and soy sauce until the mixture is melted and combined and take off the heat. Slowly pour and whisk in the rice vinegar. Set aside.
Peel and wash the carrots and grate through a cheese grater and place into a large bowl. Take half of the cabbage and cut out the stem and cut in half. Slice the cabbage thin (julienne) and put into the bowl. Clean and rough chop the cilantro and green onion and place into the bowl with the black sesame seeds. Pour the dressing into the veggies and toss until everything is combined. Slice the chicken and place on top to finish the salad.