I haven’t had internet at my house in a week (!!!!!), so I’ve been cooking in the mornings and working at coffee shops in the afternoon. I’ve certainly reduced my scrolling, since we have terrible cell service at our house, but this also means I can’t watch any tv either. I wish I could see I was so relaxed and blissed out reading my books and logging off, but it has actually been quite stressful, given my entire job revolves around the internet. But it’s all good — I’m still getting done what I need to do, and I have been enjoying reading Real Food For Pregnancy now that my appetite is back.

This week’s recipe is a rice bowl that also feels like it could be a pasta — my favorite part is all the onions. I used Calabrian chilis for my spice, but you can always swap in something else like chili crisp or salsa macha if Calabrian chilis are not easy or affordable for you to find. I’d recommend starting small (1 tsp) and working up from there so you don’t make it too hot. You can always add more, but it’s harder to subtract! Feel free to also sub in coconut milk for the heavy cream if you want this dish to be plant-based!