The first time my family tried to make chocolate covered strawberries, we used the wrong kind of chocolate and tried to add water to the chocolate to make it thinner. Bad idea. We eventually got them dipped in a new batch of chocolate, but the strawberries slipped right out of their chocolate shells because of condensation and again, wrong kind of chocolate. Since then, I hadn’t thought to make chocolate covered strawberries for anything (partly because I really like plain strawberries)… until I saw these.
I think it’s starting to hit me that in just a little over a month, my class will be graduating and moving on with our lives, and I probably won’t see 80% of the people I’ve spent the past four years with ever again. Everything is a ‘last’… and even though that can be a good thing (last calculus test, last AP exam), they can also be sad – last spring break at home, last orchestra trip, last JLC breakfast run.
Despite the abundance of ‘lasts’, the past two months have also brought a lot of firsts! I stayed in New York City for the first time over spring break. My friends took me to watch my first Broadway show (Cinderella – I highly recommend it!), and we went up the Empire State Building, attended a Hillsong church service, did some shopping, and ate a lot!
My trip to Myrtle Beach last weekend made me realize that cooking with limited equipment requires a lot of improvising and some finger-crossing. I love cooking, but I definitely also appreciate simple meals that are easy to prepare with minimal gadgets (mashing avocados falls under that category) – especially when less time cooking means more time on the beach!
While I didn’t think to make it during our stay, this is a sandwich I’ve been whipping up for lunch whenever we have a stock of ripe avocados and eggs – it’s healthy and delicious and doesn’t take a lot of time. Basically, a win-win-win situation.
If I had a dollar for every time I’ve resolved to eat ‘clean’ and healthy, but fell off the wagon after only a few weeks, I’d have… at least $3 or $4. I mean, face it. If I’m making cookies for someone there’s no way I can just give them away without making sure they don’t taste horrendous! I’m actually sacrificing my health to enforce quality assurance with everything that leaves my kitchen…
Just kidding. I’m just on another one of those health kicks and in denial that I should have to deprive myself of a fabulous M&M cookie (coming soon!). A few nights ago when I couldn’t figure out what to eat for dinner that wasn’t salad (again), I whipped these up. I got the idea from one of the appetizers at the bridal shower I made the ombre rose cake for, but those used sour cream and real bacon. My variation puts a healthy spin on it by using plain Greek yogurt and turkey bacon instead. Plain Greek yogurt tastes exactly like sour cream and is way healthier. Turkey bacon… well, it smells and tastes the same. The texture is slightly chewier, but when it’s crumbled up you can’t even tell