Hello, good lookin’. Wanna see what I was cookin’?
While I was at the hospital (working night six of seven), I ate leftover cross shanks and oxtails (from meaty quick pressure cooker bone broth), and braised kale and carrots.
When I came home in the morning, I was still hungry so I ate a handful of macadamia nuts and toasted a Frozen Waffle.
I’m gonna make another batch of these waffles way sooner than I should. And I’ll probably add dark chocolate chips to them.
Before I headed to bed, I seasoned a couple of chicken breasts with homemade Tabil seasoning (recipe is in my upcoming iPad cooking app) and dunked them in the SousVide Supreme for a few hours.
(Before a bunch of you get all huffy about cooking in plastics, please read my post about it here.)
I was totally unmotivated to cook dinner when I finally dragged myself out of bed. After I iced the sous vide chicken breasts, I pulled out some veggies (a head of cabbage, mushrooms, and spinach) and the leftover slow cooker lamb shoulder from the fridge.
I heated some spiced ghee in the cast iron skillet…
…diced up all the veggies, plus half an onion…
…and sautéed them until soft.
Next, I tossed in the leftover lamb shoulder and cooked everything until it was heated through.
In the meantime, I grabbed a bunch of eggs…
…fried them over easy in melted butter…
…and plopped ‘em on top of the lamb and veggie stir-fry.
Then, I finally did some barbell work in the garage and headed to work for the last time this week. Yay on both counts!
There won’t be a new Paleo Eats tomorrow because it’s my scheduled biweekly vacay from blogging. In my absence, check out these great posts on the interwebs: