After hustling Big-O off to school, I sat down to a simple breakfast of hard-boiled eggs dusted with Volcano Grind and leftover collards and carrots. Emergency protein and leftovers – there’s no better start to the day.
Throughout the morning, a parade of repairmen filed through our house to fix various busted appliances. The timing was perfect: with just one day left before the start of my workweek, everything that needed tweaking got tweaked. Ain’t nobody gonna disturb my beauty sleep this week.
I wasn’t in the mood to make anything fancy for lunch, so I just ate a pile of roast beef and chased it down with some sauerkraut.
After we picked up Big-O from school, the kids and I drove down to the local Spirit Halloween store. Yes, October 31 is still two months away, but thanks to my kids’ year-round obsession with the gory animatronics on display in these pop-up stores, they’ve already been pestering us for weeks to take them shopping for ghoulish gear. I refused to bring home any zombie baby props, but agreed to purchase a couple of costumes before the seasonal inventory gets depleted.
I’m keeping my fingers crossed in hopes that their outfits don’t get completely thrashed before the end of next month. If that happens, we’ll just have to pencil some facial hair on Lil-O so he can go trick-or-treating as Tony Stark on Skid Row.
When we returned home in the evening, I divided the fresh wild King salmon filet that I picked up from Siren SeaSA into three portions…
…seasoned them simply with salt and pepper…
…pouched ‘em…
…and dunked them in the SousVide Supreme.
Because I’m a wannabe overachiever (hey, I have a High Expectations Asian Father, you guys), I even started preparing tomorrow night’s dinner while I waited for the salmon to finish cooking. I seasoned three meaty beef shanks with salt and pepper…
…and seared them in coconut oil.
Next, I sautéed sliced onions, tomato paste, and garlic cloves in my pressure cooker…
…before returning the shanks to the pot…
…and adding Rao’s marinara sauce, homemade bone broth, and fresh tomatoes.
I brought everything to high pressure in the pressure cooker and cooked the stew for 45 minutes. Once tomorrow’s supper was ready and in the fridge, I turned my attention back to the salmon.
After fishing the salmon pouches out of the water bath, I dunked one of them in ice water and refrigerated it for a future meal this week…
…and flaked apart the other two filets with my fingers.
Our dinner: Fend-For-Yourself Salmon Hand-Rolls.
I sliced a red bell pepper…
…julienned carrots with my favorite peeler…
…and mashed up an avocado.
We took turns rolling our preferred fillings in half-sheets of nori…
…before stuffing the rolls in our faces.
Aren’t the best dinners the ones other people make for themselves?
