Fridgefull Thinking

When life hands you 9 lbs of Tri-Tip and 4 lbs of Bok Choy, make Tri-Tip Ramen. 🍜

A series of unfortunate events led to this perfect rainy day ramen moment.

On a micro level:

* Whole Foods gave me double the Tri-Tip I needed 🥩
* My Instacart shopper gave me 4 POUNDS of Baby Bok Choy instead of just 4 Bok Choy. 🥬
* Brand new clients canceled on both me and my newly hired chef,

On a macro level:

* I would’ve never hired a new chef or cooked for the Tri-Tip client all the way out in Van Alstyne had not passed away unexpectedly.

Sometimes, great things can come from a series of unfortunate events. Change. Growth. Innovation. Expansion.

Also, ramen. 🍜

Feeling under the weather after all this weather? 🤧🤒 Get yourself some Vitamin C with this easy, in-season Winter Fruit Salad!

🍎 Ingredients 🍊

2 red pears, cored and chopped
2 Honeycrisp (or your favorite) apples, cored and chopped
3-5 clementines or mandarins, segmented
5 kiwis, cut in half, peeled, and sliced into half moons
1/2 cup pomegranate arils
2 bananas, sliced
2 T lemon or lime juice (or combo)
1 T honey
1/4 cup mint chiffonade (that's fancy for "slice into little tiny ribbons")

Mix all of the fruit in a large bowl. In a small bowl, mix the citrus juice with the honey, then pour over the fruit. Sprinkle mint over the top. Gently toss fruit to distribute dressing.

* If not serving immediately, save the banana to add just before serving.