Had a jam-packed day and am super fried so this update will be short and sweet. Day 2, check. Meat consumption: ZERO. Mood: pretty darn satisfied, actually.
Breakfast: the MBC made a repeat performance — yes, I’m a creature of habit.
Lunch: lovely fiery Caesar salad and vegetarian quesadilla from the lunch combo menu at Sonrisa.
Appies: I attended the “Eating While Tweeting” event hosted by the local AAJA chapter at TASTE Restaurant. Chef Craig Hetherington and team hooked us up with some amazing nibbles including a beet salad, potatoes w/ edamame puree, polenta w/ morels and — my personal fave — CHOCOLATE ESPRESSO WHOOPIE PIES! I was too busy stuffing my face and tweeting that I didn’t get around to taking any pics of the spread.
Dinner: Of course I was still hungry when I got home so I whipped up a quick and easy staple: miso udon soup. This is one of those dishes I make without exact measurements so there isn’t really a recipe to share — sorry to disappoint! But like I said, it’s super easy — if you know how to chop ingredients and boil water, you can do it! 
Miso Udon Soup
- Water
- Red miso paste
- Korean red chili powder
- Bonito dashi
- Green chili pepper, sliced
- Garlic, coarsely chopped
- Zucchini, halved and cut into half-moons
- Udon noodles
- Firm tofu, diced
- Green onions, chopped
Not shown: udon noodles and tofu...they looked gross when I photographed them
In a medium saucepan, bring water to a boil. Mix in a couple Tbsp (to taste) of miso paste and dissolve. Add red chili powder and bonito, to taste. Add green chili pepper, garlic and zucchini. Lower heat and add udon noodles, tofu and green onion; let simmer for a few minutes to allow all the flavors to incorporate. Serve and enjoy!
