Hey there! I’m stopping by to share some snapshots of meals last week.
It was spring break last week for us Oregonians. With no classes, lessons, or practices to go to, I took advantage of my free time and hunkered down to get some studying and applications done. Buuuuuut, I also took time to cook, because during normal weeks, I’m usually throwing together salads and sandwiches to take on the go.
A dinner: lemony salmon, lentil mash, and roasted butternut squash (inspired by this recipe). Why is roasted squash so good? I probably ate about half of the total amount I cooked for six people. Sorry-not-sorry. Served with an unpictured brussel sprout/kale slaw.