Since I was turning into a zombie/night shift worker tonight, I was a busy bee in the morning harvesting brains preparing food for the week ahead.
For breakfast, I downed a bowl of bone broth with shredded beef shanks and gulped down a plate of scrambled eggs before heading to the women’s class at CrossFit Palo Alto.
We had a full house today and it was fun working out with a room full of strong-ass women. Post-WOD, I gulped down a nuked yam and a few slices of Applegate Farms organic roast beef.
I spent my last couple of hours sans kiddos working on a new pressure cooker grass fed short rib and porcini mushroom recipe.
When it was finished cooking, I stored the stew in the fridge for tomorrow night’s supper.
In my opinion, stews cooked in the pressure cooker taste better the next day because the flavors have a chance to meld. Plus, if you don’t like greasy braises, it’s super easy to peel off the thick layer of congealed fat once it’s chilled.
After I picked up the kiddos from school, I turned them over to my parents before heading to bed for two hours.
In the evening, I reheated the pressure cooker curried lamb spare ribs…
…sauteed purple cabbage, onions, and bacon…
…and roasted curried cauliflower.
Here’s my dinner plate:
Before heading to work, I labelled and packaged a few more sock orders and assembled my grub for the night. Just one more week of work before vacation!
