I wish I could report that I’m refreshed and rejuvenated after returning from my brief blog siesta, but sadly, the opposite is true. Don’t get me wrong — we’re elated to be back in our own home after being displaced for over TWO AND A HALF MONTHS. Holing up in a hotel room for nearly a quarter of the year was no fun. But did we really have to move back on the day Big-O was having surgery to remove his tonsils and adenoids? Puh-leze.
That mighty ruckus you heard on Monday was the sound of me cursing and shaking my fist at the sky.
Yesterday (Wednesday), after two days of frantic moving, cleaning, and getting up every three hours in the middle of the night to administer Big-O’s pain meds, I had to finally pull my act together. I was starting another stretch of night shifts in the evening, and I needed some Good Food Fuel.
Eggs to the rescue!
For breakfast, I scrambled up a bunch of eggs…
….and tossed a plate of fluffy protein in front of Lil-O.
My hubby and I also gobbled up plain omelets…
…accompanied by half an avocado each.
With his swollen tongue and raw throat, Big-O was the odd man out, opting instead for a frozen treat and a green smoothie.
(If you’re wondering, yes, that’s a regular ol’ popsicle. I’m certainly no Paleo perfectionist!)
After gulping down breakfast, I packed Lil-O’s snack in a LunchBots Trio and hustled him off to summer school. (And by “school,” I mean “camp.”)
At lunchtime, I reheated leftover cream of tomato soup…
…sliders, and stir-fried rapini.
I hate being a nag, but here’s another friendly reminder to cook mass quantities every time you whip out your skillet. Emergency protein is a godsend!
Remember how I was asked to participate in JC100, a national campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia Child and her legacy? This week’s recipe is her classic roast chicken from Julia’s Kitchen Wisdom.
This recipe was the perfect opportunity to rechristen my kitchen.
Before taking my afternoon nap, I made some Nom Nom customizations to Julia’s recipe and seasoned, stuffed, and trussed two free range chickens for dinner.
When I woke up in the early evening, I took the chickens out of the fridge, and once they were at room temperature, I massaged softened buttah all over the skin. Then, I laid ‘em out on a V-rack in my roasting pan.
Thirty minutes into the roasting — and right about the time the house was filled with the intoxicating smell of crisping chicken — I tossed chopped yams, onions, and carrots into the bottom of the pan.
To accompany the bird, I sizzled a pan of bacon bits…
…tossed in sliced shallots…
…and a head of shredded cabbage.
After a few shakes of seasoning and acid, the cabbage was ready for its close-up.
In the meantime, the chickens had rested for 20 minutes and were ready to be plated and devoured.
Here’s my dinner plate:
After the boys were tucked in bed, I crossed my fingers that I’d be the only one up all night.