Volunteering at LIFT + HG Supply

Weekends

Can you believe it’s almost summer time? We’ve had a lot of rain here lately, but I know the summer sun is right around the corner! I’m really enjoying these quiet spring weekends, as I know the summer will be busy.

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We opened yet another bottle of wine that we loved on our trip on Friday night – I found this one at a local wine shop. We switched things up this week with fajitas, and I used awesome lime marinated beef I found at Central Market. I took the easy way out and bought pre-made quac, and gosh it’s so much better than when I make it. If only grocery stores would stop putting onions in it, I think I’d buy it every week!

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Saturday, I got in an early-ish workout at Equinox – the sub instructor was awesome and it was a really hard class. I love when Saturdays are challenging because I feel like it’s the only day I have real energy to work hard! I showered quickly because Matt and I headed downtown to volunteer at LIFT, a nonprofit that provides literacy instruction for adults. Matt found out about this opportunity through the Duke alumni network, and it is such a cool organization! Since the staff is so small, they had a backlog of students who needed to complete intake interviews and quick reading assessments, so we helped them complete those. Given my background as a school psychologist, I felt right at home:)

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Saturday was HOT in a good way! We walked over to HG Supply and had a round of drinks on the roof deck while we waited for our table.

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I had an awesome drink: beet-infused tequila, fresh lime, and rosemary syrup. It was beety!

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HG Supply is a paleo-inspired restaurant, so it’s a great place to get meat! We started with citrus braised pork ribs with marinated cucumber salad, fresh mint, cilantro and toasted cashews.

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My favorite dish was the pork tenderloin entree with sweet potato purée, bacon-braised kale, and warm cranberry-hibiscus jam. I always enjoy jams or chutneys with pork.

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We also shared the snapper with fingerling potatoes, PEI mussels, and shrimp in a chile tomato broth – the fish in the middle was charred and delicious in the spicy broth.

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I spoke too soon when I said the pork was my favorite dish. I forgot we had the most amazing dessert – a deep dish cookie made with almond flour plus coconut ice cream. It was gooey and chocolate-y on the inside and a perfect portion.

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Sunday was lazy – Matt and I took a long walk that ended at a bar where we ordered cranberry kombucha. We’re nerds:)

Have a good week!

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  • Elyse
    April 30, 2015 at 4:21 pm

    You’re always drinking the BEST drinks. Seriously, here in Canada we are lacking.

  • Mary
    May 4, 2015 at 5:16 pm

    I believe Central Market has a guac bar where you can choose your ingredients and they make it fresh. My friend told me about it, but I haven’t checked it out.

  • Kate
    May 9, 2015 at 1:42 pm

    Wholefoods’s guac is without onions!