It’s my flip day. I’m typing with one hand because the other paw is busy slapping my face to keep me awake. Powered only by a two-hour nap, I managed to finish my seventh consecutive night of work, tend to my boys, flex my tired brain during a three-hour writing class, and fulfill my daily blogging duties.

Want the details?

Last night, while I pushed pills at the hospital, I devoured a grass fed PaleoKit, coconut milk, leftover Kalua Pig, braised cabbage, and roasted delicata squash. I came home and walked Big-O to school before shuffling to bed like a zombie.

I woke up in the early afternoon and kept myself awake with an espresso and errands. Before heading to my food blogging/writing course in the evening, I dunked the Double-Os in the bath and prepared dinner for my posse.

By that time, I was running on fumes. I went through the motions of forming a batch of mini sliders seasoned with Arizona Dreaming seasoning

…fried them in a cast iron skillet…

…and browned some shallots and baby spinach in the remaining beef-y grease.

Here’s my dinner bowl:

Was this the most fantastic meal I’ve ever made? Nope. I was on auto-pilot, and didn’t put much effort into dinner. I was just happy to get something on the table without losing consciousness and collapsing onto a hot stove.

If I wasn’t so tired, I would’ve made Turkish sliders filled with caramelized minced onions – but that was an extra step I wasn’t willing – or able – to take. Big-O let me know that I chose the wrong adventure. He wasn’t a fan of these burgers because they were drier than normal. Geez. Everyone’s a critic.

After dinner, I drove to my class and learned how better to develop my writing voice and hone my writing skills. Yes, Tim, it turns out I do need to take a professional blogging course. The tips of the day? Use strong words to “show, not tell,” cool it with the adverbs, and STOP USING EXCLAMATION MARKS!!!

I’m a work in progress.

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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