Fried eggs and bacon go together like Howard and Robin in the morning.
I wish I could enjoy all four of them together, but little ears are in the kitchen. Also, my head would explode from the sensory overload.
After I chaperoned Big-O to school and heard all the sniffling in his classroom, I rushed home to start a big pot of pressure cooker bone broth on the stove. I crammed my “Bubba” with cross shanks, oxtails, bones, half an onion, carrots, and dried shiitake mushrooms.
Per my standard operating procedure, I seasoned the broth with Red Boat Fish Sauce.
If you’ve never tried fish sauce before, don’t worry — it doesn’t make your broth taste fishy at all. It just imparts the stock with extra umami.
As a mid-morning snack, I dug into a bowl of Straus organic full-fat plain Greek yogurt and fresh strawberries.
Yes, I know dairy is a controversial topic in the Paleosphere. If you want to delve deeper, check out my husband’s post or Chris Kresser’s. The bottom line for us? We’ve found that we tolerate full-fat, pastured dairy just fine, so we have no problem enjoying it on occasion.
By noon, Lil-O and I were itching to get out of the house. I proposed picnicking at the park, and he enthusiastically agreed. Before heading out to synthesize some vitamin D, I made sure we were well-provisioned. My four-year-old carried a LunchBots Quad filled with scrambled eggs, mini chicken apple sausages, grapes, and a homemade sweet potato bar from yesterday’s batch…
…while I packed a medium LunchBots Clicks with leftover flap steak, sautéed cabbage, roasted broccoli, and fresh cherry tomatoes.
To work up an appetite, we spent an hour scrambling around the play structure pretending to be pirates. Sadly, we had to retreat to the car to eat lunch ‘cause we were beset by a persistent pair of dive-bombing yellowjacket wasps. Damn you, dirty bugs.
The remainder of the afternoon flew by: I helped Big-O with his homework, judged a living room version of America’s Got Talent featuring lip-syncing and dancing by the Double-Os, and shuttled the boys to the wushu studio.
By the time we got home, it was getting late — and I hadn’t given any thought to dinner. But once a quick inventory of the fridge revealed a couple of eggplants and a package of bulk Italian sausage, I knew just what to do.
I cut up the eggplants, brushed the sides with coconut oil, and seasoned them with Magic Mushroom Powder. (Sorry, gang — for now, the recipe for my spice blend is exclusive to my iPad® cookbook app!)
I stuck the tray under the broiler for a few minutes to brown both sides…
…and I drizzled the soft, spongy rounds with balsamic vinegar and a basil chiffonade. (Check out my roasted eggplant recipe here.)
For the main dish, I fried up some semi-homemade Italian sausage meatballs — emphasis on the “semi.” I just rolled the bulk sausage into little balls…
…and tossed the browned meat orbs in a pot of simmering Rao’s Marinara Sauce.
Eat your heart out, Sandra Lee.
Dagnabbit. Is my week off already over? Is it time to start another seven consecutive nights of graveyard shifts? Fine. Cue the spooky music and let the zombie apocalypse commence.