Rather than harp too long on how much fun we had (see her post for that) or how wonderful she is—and how much clarity a conversation with her can bring to my life-I’ll instead spend time on what y’all REALLY care about…
I was welcomed to Kentucky to warm bowl of Lemony Lentil Soup on brown rice, and drizzled with coconut milk, and was welcomed to my first full day by a fresh pot of coffee that Brittany’s ‘Luvy’ made for us before he left for work.
Brittany had stocked up on Liberte Greek yogurt (YUM!) for me, and I set to work whittling down that stock, as well as her peanut butter stash. [Which I paired with apples, the plums I ate excessively, and a crumbled Pumpkin Oat Breakfast Cookie made from Love Grown Foods’ Super Oats* and brought from home.]
*Enter my giveaway, by the way!
I had been missing the Whole Foods hot bar almost as much as I miss my family back home, so I made Brittany promise we would go there for lunch. I believe I originally said I had to go every day, but the beautiful plate piled high with every veggie–including cabbage, greens, roasted sweets and maple squash—tuna and beans, plus a drizzle of that irresistible Zesty Tahini Dressing, was satisfying enough to last me another few months until it happens again.
Dinner was a Halloween-inspired Butternut & Bean Chili cooked in pumpkin bowls. [Along with a side of Mama Pea’s Cowgirl Cornbread, which was my culinary contribution to the meal.]
After an extremely stormy Halloween night (which, sadly, meant no meet-up with Calee), Friday morning brought sunny skies and another beautiful Greek yogurt creation, this time featuring blackberries from Brittany’s dad, some Love Grown Sweet Cranberry Pecan granola, raw oats, leftover cornbread crumblies, and a drizzled web of peanut butter.
A visit to the famous Quills Coffee was the perfect pick-
me-us-up to get us through the afternoon until dinner time: Lentil Green Curry made with the kabocha I had brought from Alabama and topped with fresh Thai basil we’d picked up at the Asian market that morning.
After a Best Body Boot Camp workout and a quick trip to Kroger–because I aim to visit as many grocery stores as possible on my vacations–Brittany and I threw together some spinach salads for lunch, with mine eaten from the leftover, slightly chili infused pumpkin bowl and topped with mushrooms, carrots, and some paprika-spiced rice and beans.