Chips n Dip.

Hope everyone is having a great weekend. Mine was wonderful and I'm so sad it's coming to an end! So many activities the past few days. Thursday night I went out to dinner with my husband to Pomodoro Ristorante in Westwood. I didn't take any pictures of the food but everything I had was delicious. I had a green salad with balsamic and olive oil, fresh fresh bread with more olive oil for dipping and my main was spaghetti pomodoro (fresh tomato, basil, garlic and olive oil). It was all so filling. Friday, my cousins came over to visit and we had tea and sandwiches (again no pics!) but I stuck to the usual tofu salad sandwiches and pb &j with hot hot tea. Saturday I went to a Dodger game with my husband and gorged on veggie dogs (yes, Dodger Stadium carries vegan dogs only on certain levels.) while cheering on my ballclub (they lost, boo.). This morning we went on a beautiful hike in Temescal Canyon and had a yummy picnic afterwards of fresh sandwiches on seeded baguette (sorry no pics!). After our hike, we came home to relax, watch the ballgame with lots of dips and chips. I made the one you see in this post. It's refried beans mixed with the other night's chili, topped with fresh tomato, chopped onions, bell peppers and pepperoncini. Then drizzled with vegenaise mixed with chili powder and lime juice and fresh salsa. Was so good!