swell.

i liked today :) work, for the first time in a few shifts, was busy. i really feel like we're getting progressively more popular as people discover how great the restaurant is, tell their friends and get the word out by whatever means works these days. the other day we had someone tell us she found the restaurant on urban spoon. yay iphone apps!

i found time to snack on a whole wheat thin with peanut butter and banana (too good) around 3pm when the lunch rush was officially over. then came a clementine (half, since i dropped the other on the floor...butterfingers.) and a bunch of carrots. i also may or may not have eaten an entire bag of fries...but hey, food just tastes better when it's free, right?

after an hour long drive home through LA rush hour traffic, i completed another insanity cardio abs workout as well as 35 minutes of vinyasa yoga. i think yoga is growing on me...

the rest of the evening was filled with baking and cooking! my favorite. tonight for dinner i made a falafel loaf that i've been eye-ing for about a week now. i followed this recipe but halfed and tweaked it a bit.

my version for falafel loaf which, might i add, it way too delicious and moist for words, is as follows:

1 can drained and rinsed garbanzo beans

approx. 3/4 cup chopped cilantro

1/2 cup chopped red onion

1 1/2 eggs (crack the last one into measuring cup and pour out half)

2 tsps garlic powder

1 tsp sea salt

1 tsp cumin

1 tsp paprika

1 tsp baking powder

almost 1/4 cup olive oil

Directions:

Put chickpeas, eggs, baking powder, chopped onion, salt, and spices into a food processor and blend until it resembles a paste.

Add cilantro, garlic powder, and olive oil and process until well-combined and smooth like hummus.

Pour into small greased baking pan and bake at 375 degrees fahrenheit for about 45 minutes. Let cool before slicing (because it will fall apart and burn your mouth if you try to eat it too soon).

i served mine alongside a salad with tomato and cucumber, but i might try crumbling the loaf on top of the salad next time. it may also pair well with tahini and/or hummus! i should try that, too...

and now, i will leave you with one final image that sums up the rest of my evening:

freshly painted gold nails for a sweatpant-clad, friends-watching, 22 year-old who generally acts like she's a grandmother.

xo jordan