Good afternoon and happy Friday! This weekend I have absolutely NOTHING planned for the first time in months and I could not be happier. My renovations are (almost) over (still no countertops but at this point I do not care), I do not have any parties or social gatherings (I do enjoy these, but I have had so many lately – and now that I mention it I do remember that I have a family dinner on Sunday but that will be fun and I’m looking forward to it), there are no pressing errands (of course there are errands, but none must be done this weekend), and there is no coop work either (I am treasurer of our coop building).
So what am I going to do? Yoga of course! And probably cleaning, brunching, walking (if it’s not so freezing out), and watching Downton Abbey on Sunday night (I just caught up on this season). I might also try to learn some music for a choir concert that’s coming up in a few months.
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I wanted to pop in and share part of a delicious lunch I had on Saturday at Whole Foods. My husband is bored of eating at WF; we probably grab dinner there at least twice a week and sometimes visit on the weekends too. But I have yet to tire of their prepared foods bar. I am tired of it being $8.99/pound, but not of the scrumptious salads and innovative hearty dishes. I also discovered recently that they have rice-less sushi, which is what I’m about to show you.
There. That is seaweed swaddling shredded carrot, avocado, soft tofu, cucumber, and roasted red pepper*. Dip it in soy sauce and wasabi. Not enough for a meal on its own, but certainly a healthy and yummy component. The rest of my meal was a seaweed salad and chunky chicken salad (from the prepared foods bar). Filling, and a perfect reward after a Yin Yang yoga class taught by Tanya B herself. Wait, you’re not supposed to reward yourself with food? Oops.
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