1. Love not only seeing art in progress but the same image in sequence//idea for a layout.
2. Replace draw with make//that's me.
3. Toddler advice I need to read//quiet time for toddlers who no longer nap.
4. I can't say that I'm a huge lover of pb&j's but in the form of a donut, well now that's a different story.
5. Color inspiration//pops of pink.
6. Light. Light. Shadow & light.
7. The wonton soup I made & put up on my IG this week//SO GOOD.
*added less ginger to the wonton mixture and a little more cabbage. also added soy sauce + Sriracha to the broth.
8. More color inspiratoin//pastel + pop.
9. Couldn't be more perfect. (can't find the original source. pin)
Happy Weekend. xot
1. 
It took me five tries to finally get this carmel sauce right and honestly, it still wasn't perfect. The final batch still has some sugar crystals and I could have let it cook for a minute or 2 longer to get more of a rich amber color. I tried 2 separate recipes 2 times each, both MAJOR FAILS. Oy.
Don't ask me what spurred the sudden interest of making my own tortillas but it seemed like a good idea since I had forgotten them from my shopping trip the day before and did not want to go back to the store. I repeat, I DID NOT WANT TO GO BACK TO THE STORE. I'm wearing what could be the ugliest sweatpants I own, no make up and hair that could not be tamed. I already had chicken in the crockpot that I had planned on shredding and was craving mexican so homemade it was. I found this 
I tested 
Definitly going in the Aszmus recipe book.
xot
I really wish I could stay in today and not drive anywhere.
It's pretty nasty out with the latest snow storm to hit Anchorage. Kind of freaked me out at one point when all I could see was white, no road. I was so happy I made it home safely. Other than that, it's been a fair week and I'm ready for it to be over.
xot.
It's been awhile since we've had chinese food. Honestly I have yet to find really..I mean really good chinese food in Anchorage. The last time I had mongolian beef was from New Sagaya. I would only describe it as more mongolian onions than beef.
So when I came across this recipe and read the ingredients, I thought "cool, doesn't need 15 items that I need to purchase and have sit in my fridge/cabinet for a year." The only thing I didn't have was a wok but my large skillet worked fine.
It was really delicious and easy and the best thing....quick. Oh how I love a quick meal. And if you have a rice cooker that keeps rice warm, extra bonus. I was able to get the rice done when I got home and it stayed warm by the time dinner rolled around.
The only thing was that my sauce/meat wasn't the rich brown color in the original photo. I'm pretty sure this was because 1. I didn't brown my meat enough and 2. I didn't follow her detailed instructions on shaking off excess cornstarch. This in turn made my sauce thick. Too thick...like paste. I had to add additional water to thin it out and I still didn't like the consistency but it didn't effect the taste. The chili flakes added just enough spice for our taste. We're not heat seekers.