The forecast for this weekend was rain, rain, and more rain. But this time I didn’t do what I usually do when it rains.
Instead I went to San Francisco, enjoyed a Thai lunch, and spent the rest of the rainy afternoon in a cozy wine bar. If you had to be out and about in the rain, that was the place to do be. I was obsessed with the sheep-shaped artwork on the walls. So cute, right? I also saw The Hunger Games. I had been waiting for the movie for what seems like the longest time and I plan to share my thoughts in a separate post!
So yes, it was a great weekend despite the weather not cooperating. How was your weekend?
I could eat it all day, every day and not get tired of it. It’s bursting with flavor – sweet, spicy, crunchy, with each bite packing a punch. I’m fortunate to be surrounded by so many Indian restaurants so that I am always able to satisfy my chaat craving.
Ever since I made the peppermint bark cookies back in December, I’ve been wanting to try a different variation. The shortbread-like crust opens it up for many possible pairings. For example, you could add chocolate chips and walnuts. I decided to keep it simple and use blueberries.
I mainly followed this recipe as a starting point. Some changes: I used egg whites instead of eggs and wheat flour twice instead of all purpose flour. I also cut down on the sugar, as I didn’t want it to get too sweet with the addition of the blueberries.
It was quick and easy to bake, with wonderfully tasty results. I’m looking forward to having these blueberry bars for breakfast all week.