Last night the husband and I had a cleaning/prep night for our first guests to our new home. We are so excited to have people over however I wish that we had more furniture so that things didn’t look so empty and that our style was displayed more. I honestly just wish that Young House Love pair would just stop on over and make everything look amazing. Until then here is a sneak peak of our “before” pictures- I hope that within the next 6 months I will bee able to show you the “after” photos. I am open to your ideas at inexpensive ways to improve our living space so let me know!
Not photographed: Laundry/Storage Room, Pantry, all of the closets, and entry way.
After all the organizing and cleaning/prepping for our guests I felt a lot like this:
So I decided it was time to make some dinner, enjoy a glass of wine and some chocolates.
For dinner I decided to keep things easy with a yummy veggie and tofu fried rice.
- 1/2 head of kale ripped into small pieces
- 1 cup mung bean sprouts
- 1 corn cob of kernels
- 1 small onion minced
- 1 clove of garlic minced
- 1/2T sesame chili oil
- 1/4t white pepper
- 1/4t chili flakes
- 2T low sodium soy sauce
- 1T mushroom soy sauce
- 2 Cups of cooked rice
In a wok heat the oil over high head and toss in all of the vegetables; cook for 1-2 minutes. Add in the remaining ingredients and toss together until heated and evenly coated. Top with baked tofu.
After spending a little time hitting the books the Hubz and I sat down with a glass of wine and some delicious chocolates. Again I whipped out the Ravi Wine Chiller and enjoyed a glass of vegan wine; a great suggestion from the wine shop in downtown Burlington.
Coco-Zen sent me a sample of their Truffles-To-Give: 2 Tier Chocolate Orange & Chai to try and the hubz and I are in love. These are the most decadent, creamy, delicious truffles I have ever tried. I am absolutely hooked and can’t wait to buy these as treats again and for gifts fro friends and families.