I started my night shifts tonight so I was busy, busy, busy in the morning and afternoon.
Before I headed to the women’s class at CrossFit Palo Alto, I slurped up a bowl of beefy bone broth and gobbled up a scrambled egg.
I also placed the two remaining seasoned beef back ribs into the oven to slow roast for eight hours.
It was my one year anniversary at the box and I had a fun time with the other gals tackling Nicole. I caught Coach Trish stifling a giggle as she watched me struggle with ring dips and she commented that I only make two facial expressions when I exercise: a big ass grin or an anguished grimace. That pretty much sums up how I feel about CrossFit — I love how it kicks my booty.
Afterwards, I chowed on some Just Jerky and a handful of roasted chestnuts while I trolled the aisles of Trader Joe’s to restock my pantry and fridge. (Someone asked me a while back to list what I buy at Trader Joe’s so here you go: organic sweet potatoes, organic chicken thighs, bags of prepped kale, grass fed butter, prepped leeks, organic carrots, organic bell peppers, mushrooms, mandarins, apples, and frozen broccoli.)
At lunchtime, I reheated a bunch of Magic Wings and sauteed baby spinach and shallots.
I picked up Big-O from school and came home and took a short nap in the afternoon.
In the evening, I removed the ribs from the oven…
…sauteed some mushrooms with Red Boat fish sauce and coconut aminos…
…and braised kale and carrots in the pressure cooker.
When the veggies were finished, I popped the racks under the broiler to give them a nice char.
Here’s my dinner plate:
Although the pressure cooked ribs from last night were tasty and tender at the bone, the slow-roasted ones were slightly better — they were meatier and even more tender. In the future, I’m gonna use both methods to cook beef back ribs but it’ll all depend on how much time I have. So, in other words, I’ll probably end up cooking them in my pressure cooker.