beer.bluegrass.jazz.beer.kale

February 13th was like a dream. Peter and I celebrated our two-year anniversary. We went out to dinner, I ordered Tom Kha soup, we got 2-1 Bell's Two-Hearted, we went and saw Del McCoury and the Preservation Hall Jazz Band at Ruby Diamond Auditorium (mind-blowing), then we topped off the night at Fermentation AND Skyline Lounge. I ordered a beer at Skyline and ended up passing it off to my friend Courtney. I think that was a good idea, because I woke up this morning feeling like a pile o' you-know-what.

Peter and I laid in bed for two hours too long. Finally, Peter said what we were both thinking: "Too much beer..." Yes, I agreed. Yes. And now, will you go get me a bagel? Haha. But don't worry! He may have done my bidding, but I gave him my debit card. So all was well in the world...right? He got himself a bagel with cream cheese, plain everythin', a rosemary olive oil bagel with hummus for me, and two large coffees for both of us. Sadly, the coffee was too watery and just didn't taste right. We laid around for another hour, he drove me home, and I decided I needed to do something about this hangover that made me feel like I was halfway floating in some heavy water. Goop water. So I pulled out the kale from the fridge, the frozen mango strips and banana pieces, the unsweetened soy milk, and the ground flaxseed. And I made myself a green smoothie.

1 frozen banana

1 cup of frozen mango (loosely packed)

1 handful of kale (washed)

cover with unsweetened soy milk

2 Tbsp. ground flax seed

If you don't have mango you can use any other fruit: strawberries, blueberries, raspberries, blackberries, etc. Or whatever you want really! I've also used almond milk. And if the ripe banana isn't frozen, just toss in a few ice cubes.

And now, I'm off to Miami for work. Have a great weekend everyone! I'll post some vegan Valentine's cupcakes next week. Overdue, yes. But love doesn't just exist on one day.