Wearing: Black Neon Orange Burst Triangl Bikini, classic Ray-ban Aviators
Because of our activity-filled day yesterday, we took today off and just hung around the house + took walks on the beach. But even with that, I have no complaints at all… I absolutely love Hawaii – the weather right now is perfect in its high 70s, low 80s and there’s low humidity and it’s just goddamn perfect. Makes Florida feel more like a shithole than it already is. (Apologies to any Floridians reading this, perhaps I need to take another visit soon and retract my statement. I like Miami…kind of??)
Lunch was an impromptu throw-everything-from-the-condiments/spicerack chicken salad sandwich. In our case, the pickings were slim, but we still made a decent lunch.
Quick Recipe: In a bowl, combine 1+1/2 leftover chicken breasts cut into cubes, a heaping tablespoon of dijon mustard, 1 small cucumber cut into small cubes, 1/2 mashed avocado, salt + pepper. I would have loved to add some cut up grapes – would have been delish and a little more high-class. Like a Waldorf.This served 2 heaping portions + would also be great as standalone or on toasted bread w/ lettuce + tomato. With lots of kettle-cooked potato chips on the side. Mmmmmm
Lounging around in: Madewell lace bralette, Indah maxi dress, classic Ray-ban Aviators
Dinner tonight was Asian-marinated steak, leftover coconut rice + sautéed garlic bok choy, which is one of my favorite/easiest recipes. How to: Heat up a wok/big pan with some mild oil. We used light olive oil – grape seed or canola also works. Once hot, put in a heaping amount of garlic and large handfuls of bok choy. Cover with lid, toss occasionally and cook it until it turns a bright green, about 5 minutes. Done!
Ending the night with an outdoor screening of Interstellar + listening to the waves crashing against the beach.
G’nite
xo Angel
Yung Matcha 