the place is small and very familiar. Perfect for a weekend Brunch
Bobby ordered Mexican Wrap filled with quinoa, tofu , beans and veggies
Maggie ordered veggie egg scramble
and I had Macro Platter (recommended by Maggie) that came with brown rice, tofu, beans, steam veggies, seaweed and an amazing carrot ginger dressing
and a side salad
we were all very happy with our meal
the lovely couple!
Me (sorry for the scars in my face, I hope it goes away soon) and Maggie. I think we enjoy each other’s company a lot
After lunch, we walked to Central Park. I really like Maggie and Bobby’s company. It’s so relaxing. And I learn from them too. They communicate a lot, even small things. I sometimes get lazy to tell Star about everything I do and think, but I think it’s a great way to communicate and stay close. Need to work on that
Shortly I had to catch the bus way back to DC. It was a short visit but perfect weekend trip to be with a great friend We already scheduled our next !!!
On the bus back, I got sad. I missed Star terribly, specially after I got the news the night before about his changing plan. He was supposed to be back to DC on Monday, but there was an urgency about the project he’s working on, so he had to flight to Mexico instead. When I heard the news I wasn’t too affected because I was with Maggie. But when I got alone and after being with a happy couple, I was sad. But that’s life right? There will be always unexpected things happening. We should learn to look at the bright side always. However, during that 4.5 hours on the bus, I couldn’t see the brightness, all I could feel was missing someone until it hurts. But don’t worry, I’m ok now. I talked to Star yesterday by phone for almost 2 hours when he was transiting in San Francisco, I plan to visit him in Mexico City, a place I’ve never been. Changing plan = spontaneous trip!
Sunday morning I woke up and feel like scone for breakfast. I guess it was the inertia after that. So I made Pumpkin Scones
- 1.5 cup WW flour
- 0.5 cup brown rice flour
- 1 tbsp baking powder
- 1 tsp salt
- cinnamon & pumpkin spice
- 1 cup roasted squash or pumpkin puree
- 1/4 cup butter
- 1 egg
- 2 tbsp baking stevia
- 2-3 tbsp almond milk
Method: Mix squash/pumpkin with egg and almond milk
mix butter with dry ingredients
combine them and bake for 15 min at 425F
I opened a new tin of tea: Kusmi‘s sweet love
the scone came out dense, buttered and slightly sweet. I love it!
I ate without reading anything just missing someone
Q1: What’s your favorite scone?
Q2: What was the last meal you had at restaurant and recreated at home?