This weekend was fabulous wasn’t it?! I love warm weather and sunny days, it’s also nice to go out and see so many people enjoying the weather too.
Friday night I headed to the ROM to see their Vanity Fair exhibit.
I was super excited because I adore Vanity Fair and often bought the magazine for the photos (and daydreamed about having my photos in the magazine).
The exhibit had a sampling of magazine covers from throughout the years as well as many iconic photos. It was all gorgeous and three hours just flew by!
Am I the only one who thinks it’s neat to see a cover from 1918 lying below a cover of Barak Obama… so awesome!
After the ROM I popped outside to do some shoe shopping, I’m in the hunt for high grey boots but I’m very picky and can’t find exactly what I want. Le sigh.
Saturday was yummy between pumpkin oats and some pita pizza.
I’m so obsessed with pizza it’s ridiculous. It’s one of the foods I can’t turn down.
(photo from last week, I think the camera ate the photo of my pineapple, black olive and mushroom creation from this weekend :( )
Sunday I finally had some time to cook without rushing out somewhere, it was so glorious to open the windows and create something.
Groceries this week were pretty green…
Broc, zucchini, cucumbers, bok choy, bean sprouts, green onion, blue corn chips, cherry tomatoes, high fiber pitta, butternut squash…
and some stirfry sauce, raw almond butter (on sale so I grabbed 2) and some canned olives and pineapple for pizzas.
I decided to create a stirfry with the greens I bought, something light and warm sounded perfect.
Everything is better with shrimp so I pulled a few out of the freezer and cooked them up first.
After they were done cooking I set them to the side and started cooking the broccoli since it would take the longest. I also added some garlic and part of the green onions.
Little by little I added the rest of the ingredients. Towards the end of cooking I also added some of the stirfry sauce and gralic chilli sauce from the asian market.
I didn’t need to add oil (other than what was on the shrimp) or water because the veggies themselves had so much water, I actually had to drain the wok a few times to keep it sizzling.
I have to say I love how this turned out! It tasted fab and the heat from the chili sauce added the extra kick it needed.
Making this in a Wok kept everything crispy and meant I didn’t need very much oil or sauces to cook the veggies. I need to pull out the wok more often!
I also enjoyed it with some roasted butternut squash on top, yumm!
The rest of Sunday included a long walk outside with a side of window shopping and of course Battle of the Blades at Maple Leaf Gardens… a totally sensational Sunday!