My nightshift tonight was pretty similar to the ones preceding it — busy, busy, busy. I’m not kvetching because I like when the work is constant. Before I know it, the sun’s up and it’s time to go home. While I was at work, I ate a small Primal Pac, a piece of Pralus 100% cacao, and leftover cheater crispy sous vide duck confit with veggies.
On my way home from the hospital, I stopped by the Mountain View Farmers’ market to pick up more produce plus a big box of pastured chickens from Full of Life Farm.
Once I got home, I stashed all the food in the fridge and freezer, kissed the boys goodnight, and slept the day away. Sadly, I missed Big-O’s wushu performance and the boy’s grain-free bread baking project.
Looks good, huh? Buy Julie and Charles Mayfield’s cookbook to get the recipe!
At 5:00 p.m., I crawled out of bed and scarfed down a piece of homemade bread to get me going. We were eating leftover slow cooker pork pot roast for dinner so all I had to make were the side dishes.
I popped a tray of San Marzano tomatoes in the toaster oven…
…and fried a batch of Pizzeria Delfina’s spicy cauliflower.
Here’s my dinner plate:
After dinner, I wrapped up the bread and popped it in the freezer. It was very tasty but I need to save it for a Paleo-friendly stuffing recipe I’m trying out next week. Luckily, the pressure’s off for making a Thanksgiving feast post ‘cause Bill and Hayley have one in the works. Phew!
Only three more nights until my PTO starts!