(Overdue) February leftovers

Here's a heavily procrastinated post about some restaurant meals and random foods I enjoyed last month. First off, I made my homestyle blueberry cobbler in my favorite variation: using blackberries instead.



It turned out lovely, as always. The recipe truly seems to be foolproof. I still haven't tried making it with coconut oil, as was suggested to me, but I hope to test that out this summer.



Here's a simple, delicious pasta from Zio's: whole wheat penne with marinara and broccoli.



Next, I ate at my favorite restaurant ever, Genghis Khan. I can't believe I hadn't been there since the day of my marathon. It's practically a crime to go that long without my Mongolian barbecued awesomeness.



Nick even ate vegan there too.



After an 8-mile run on a Friday night, I savored this hummus plate at Daily Dose, a nearby coffee shop/bar/hangout.



On Valentine's Day, I went out with my friends Brian and Brandon to Fortune Wok. We shared this ridiculously huge fruity drink (soy sauce shown for scale) made of pineapple juice and several different liquors. You can't see it in the picture, but the center of the thing even had a little fire lit in it.



I got the tofu and mixed vegetables in something-or-other sauce, and it did not disappoint.



Several friends and I ate at Paradise India, a newer Indian restaurant in the area. Here's my aloo gobi (at the bottom), along with Henry's chana masala and Tyler's dal makhani, plus fluffy basmati rice and a nice big basket of pillowy naan. Drool.



Speaking of naan, I always make sure to take at least half of one home with me for breakfast the next day. Breakfast, you say? Yes indeed, thanks to Cosmic Café in Dallas, I was introduced to the wonders of naan as a palette for sweet ingredients. My simpler variation of the Cosmic Café dessert is to slather the naan with peanut butter (cinnamon raisin is great here), top with sliced bananas, and drizzle with honey or agave nectar. I call it a naanwich. It makes a fantastic sweet-and-salty breakfast on the run.



Past leftovers...
January
December
November