It was another beautiful fall weekend. And having had a quiz on Friday afternoon, I was able to enjoy some time off. Yoga, running, research (not my favourite thing but it’s a thing that I do), cooking, hanging out with friends, movie, dinner at the new hipster restaurant, and down time. I couldn’t have imagined a better weekend before winter and the heaviest portion of repro block hit.
I am discovering that Edmonton is a fairly nice place, as the photo shows (yes there’s a filter on the photo but it was quite pretty when I stopped during our run along the river valley. It’s also become more and more of a home to me. During my undergrad, my mentality was: SCHOOL SCHOOL SCHOOL SCHOOL SCHOOL. And the only time I took a break was when I went home to my parents.
I am learning to take the time to enjoy the place that I’m living in. For example, we visited Meat, the new trendy restaurant just off of Whyte Ave, went for a wonderful 15km run along the river valley, passing by the zoo and some wonderfully cute dogs in the off-leash areas, and we are going to 2 concerts this coming week.
And there was no better way to end this wonderful weekend than to do a bunch of cooking. Thanks to Ally’s farm zucchini and spaghetti squash, and Meagan’s leftover wine, I had a nice meal starting with zucchini brownie and white wine lemon chicken.
ZUCCHINI BROWNIES
I won’t take credit for making up a recipe for this. This recipe came from one of my favourite food blogs: Two Peas And Their Pod
WHITE WINE LEMON CHICKEN
- 2 tbsp butter
- 1/2 medium sized onion- diced
- lemon zest of 1 lemon
- 4 chicken thighs
- 1/4 cup white wine
- juice of 1/2 lemon
- salt and pepper to taste
- Heat saucepan over medium heat, melt butter
- Cook onion and lemon zest until onion start to brown
- Place chicken thigh skin side down, cook until brown then flip over and cook until brown
- Add white wine and lemon juice
- Cover and simmer for 10-15 min
- Salt and pepper to taste
FoodForRx 