Let’s catch up for a second: So, we became Costco members.
I know. Where’ve I been? Well, I was always kind of grossed out by the idea of Costco. Like a big warehouse of bulk goods seemed too industrial for me for a while. And I’ve always been wary of the trap that is Costco, where you go in and you spend SO MUCH MONEY on SO MUCH STUFF but most of it is stuff that will either go to waste or things you don’t really need so you’re actually not saving money at all.
But Mark and I talked it over extensively, and we decided to take the plunge. Mostly for the savings on things like gas, toilet paper, paper towels, detergent, and other goods that don’t go bad and are definitely necessary. Yesterday we went together so I could get a membership card and the lay of the land, and it was so overwhelming. But fun! We walked out with a 30 pack of toilet paper that was almost as tall as me. It was wild.
Speaking of fun – I signed up for a pottery class this week! I did it, and it was so much fun. I’ve been meaning to do this for a while now, and I’m so happy I finally did because I think I found a new hobby. I’m excited to share my pieces here! The whole experience made me incredibly happy.
Another thing that made me happy this week: Mark and I booked our flights to my family’s summer cabin for the Fourth of July. A huge to-do list item checked off, and something to look forward to!
Since I was feeling all the good vibes (but was also kind of busy, clearly), I decided to make some easy thai red curry for dinner on Thursday. When I made this a couple of weeks ago and posted it on my Insta-stories, a lot of people asked for the recipe. So here it is!
(Whole30) Thai Red Curry Bowl (serves 2)
2 tbsp coconut oil
1 pound peeled, deveined, raw shrimp
Salt and pepper
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 sweet onion, chopped
2 cloves garlic, minced
2 tbsp red curry paste
1 can coconut milk
1 can lite coconut milk
1 tsp red curry spice
2 tsp fish sauce
2 cups sugar snap peas
a couple leaves of thai basil
In a skillet over medium heat, add 1 tbsp of the coconut oil and the shrimp. Sprinkle some salt and pepper, and cook until shrimp is pink. Remove from heat and set aside.
In a pot over medium heat, add the remaining coconut oil, peppers, and onions. Stir & cook for 5 minutes until tender. Then add the garlic cloves and curry paste, stir to coat. Add the coconut milk, curry spice, and fish sauce. Bring to a boil, and then simmer for 5 minutes.
Add the shrimp and sugar snap peas. Simmer for 5 more minutes.
Transfer to a bowl and top with thai basil. Enjoy!
Mark’s birthday is SO soon and I’m freakin’ ready. His mama is joining us for a few days, which will be nice! Mostly I cannot wait to give him my gift and spoil him a little bit. Have an amazing weekend, friends!