Is it vacation yet? Um, no.
On my third to last night of work, I packed myself a thermos of beefy bone broth and some leftover pressure cooker porcini and tomato short ribs (recipe forthcoming, I promise), root vegetable puree, and roasted broccoli.
When I came home in the morning, I ate a nuked yam and a few slices of Applegate Farms organic roast beef. Then, I hustled Big-O to school, stopped at the post office to drop off some socks, and went to bed. BTW, you know you can win some socks by entering this giveaway, right?
In the evening, I dragged myself out of bed to make dinner. The beef cheek and tongue were finished cooking in the SousVide Supreme so I all I had to do was make a pot of braised kale and carrots.
While the greens were cooking, I sliced up an onion…
…peeled and sliced the tongue, shredded the cheeks, and crisped the beef and onions in duck fat.
Here’s my dinner plate:
Yes, that’s a lot of meat.
I’ve got two more nights of work before I fly to Los Angeles with the kiddies to visit my sister and her kitties. It’ll be pretty wackadoodle since I’ll be traveling on my “flip day” but I can’t wait.
