Another night, another buck…
For my chow at work, I scarfed down leftover pressure cooker porcini and grass fed short ribs, roasted broccoli, and cauliflower, parsnip, and carrot puree.
In the morning, I mailed off a bunch of socks and picked up my weekly Siren SeaSA delivery. The haul this week was fresh black cod fillets, my favorite.
When I got home in the morning, I grabbed my homemade Magic Mushroom Powder (the recipe will be forthcoming in my iPad cooking app)…
…and seasoned a grass fed beef cheek, tongue, and chuck roast.
I vacuum sealed all three cuts and dunked them in the SousVide Supreme for 24-48 hours at 160 F.
After I put the beef in the meat spa, I kissed my boys good night and headed for bed.
While I slept the day away, Fitbomb and the Double-Os all participated in the first CrossFit Games Open and then went to a dinner party.
After getting a full eight hours of sleep, I made myself a simple frittata for supper.
This one was filled with fridge and freezer staples: eggs, spinach, bacon, mushrooms, and raw heavy cream.
I had a few boxes of leftovers in the fridge so I grabbed one to take to work. Just a few more nights left before the boys and I take off for Los Angeles. Let me tell you, Wednesday can’t get here fast enough.