Weekends are a glorious thing. My perfect weekend I wake up, sip coffee in bed for hours reading, and do nothing. It doesn’t usually work out this way. After a year of fast-paced weekends, I’ve been taking things back slowly one weekend day at a time. Today, admittedly, I had planned to wake up and head to the track to meet up with folks to run. But when I woke it was raining, and I didn’t feel like driving the 20 minutes groggily avoiding angry drivers only to get soaked. I’m easing into running, I haven’t yet reached the run or die mentality. Will it come?

Instead, I made my coffee and curled up with the new issue of Edible Boston. Edible magazines are put out all over the country, and you can pick them up at fine food establishments for free!

Breakfast came in the form of this Andy Warhol-esque banana. Sweet goodness. Admittedly small, but I was planning a large brunch for myself, and this did the trick.

After leisure-ing as long as I could, I set to work on my resolution to make my house more of a home. Today I tackled a few boxes of clothes that were sitting in the corner of our room. I unpacked them, put away the ones I wanted to keep, and scheduled an appointment to consign some pieces that I don’t wear anymore.

Then I set to work clearing some clutter. The hardest thing to do was get rid of these guys: my trusty bird salt and pepper shakers, who had suffered through a few too many flight attempts off the stove. I’d been hanging on to these for some time, until I remembered one of the useful tricks from Gretchen Rubin’s Happiness Projecttake a picture to remember the sentimental item, and then toss.

Lunch today was a simple Mexican pork stir-fry.

Devon had a burrito from Chipotle, but I decided to come home and make my own. I think it was a good choice. I did however pick up some of their guacamole, because it’s delicious, and saved me from having to pick up an avocado at the store.

I seasoned some of the freshly ground pork that I picked up at M.F. Dulock with some salt, pepper, cumin, and Rancho Gordo Chile powder. I then added some of the vegetables I had roasted yesterday, and a juicy-ripe chopped tomato. On the right there is the little piece of lamb liver I picked up, seasoned with some salt and pepper. A treat!

In the afternoon we did a bunch of errands, including two Target runs, and by the time we were home I was exhausted. I decided to put together a superbly easy dinner – Thai Red Curry Chicken Soup with Tomatoes.

This dish has four ingredients: Thai red curry paste, full fat coconut milk, homemade chicken stock, and chopped rotisserie chicken.

I cooked about two tablespoons of the curry paste in the coconut milk for just a few minutes over medium heat until well combined. I then added a few cups of chopped chicken, and about a cup and a half of chicken stock. I let the dish simmer for fifteen minutes, and then added three small chopped tomatoes and their juice. I seasoned with a bit more salt (although the curry paste is salty, so you don’t need much), and that was dinner.

Had I been slightly more prepared, I would have squeezed in some lime and added some chopped cilantro. Alas, I was out, so this is what we got.

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