As you may have noticed, I haven’t documented my daily eats in a couple of days ‘cause I’ve been trying to squeeze in more sleep. It’s a tough proposition; with my crazy work schedule, parenting duties, late-night blogging sessions, and an unhealthy obsession with TMZ, it hasn’t been easy getting enough shut-eye. Still, with just a little bit of effort and discipline, I’ve made some gains. On my Flip Night, I enjoyed a deep, uninterrupted, nine-hour snooze. It was so super-restorative that even before the sun was up, I bounced out of bed Thursday morning to intercept Big-O as he sleepily wandered down the hallway towards the bathroom.
As I strolled into the kitchen, it dawned on me that I still had a pork chop floating in the SousVide Supreme that I forgot to ice and put away the night before. How serendipitous: Pork chops for breakfast!
In less time than it takes for a Pop Tart to warm up in the toaster, I seared the chop in coconut oil…
…sliced it up…
…and plated it with a dollop of applesauce for the boys’ breakfast. Pork chops and appleshosh – isn’t that swhell?
And because the water oven was already on, I threw in a harissa-rubbed lambchetta that came in my 4505 Meats CSA bag.
I’ll fish it out and finish it off in 24 hours.
While I packed Big-O’s LunchBots…
I made myself a simple breakfast of sunny-side-up eggs fried in butter…
…a few slices of deli roast beef, and cold leftover roasted broccoli.
After dropping Big-O at school, Lil-O and I headed to Happy Hollow where we spent the morning riding the pint-sized roller coaster and scrambling up and down the massive play structure. The fun comes with a twinge of sadness, though; soon, my youngest will be in kindergarten, and our morning jaunts will be relegated to weekends.
We didn’t get home ’til mid-afternoon, and we were hungry. I threw together a quick Tuna and Avocado Wrap for myself (while Lil-O feasted on his favorite meal of all time: scrambled eggs and strawberries).
In the evening, I pulled up my copy of George Bryant and Abel James’s new e-book, Caveman Feast, and mixed up a batch of Apple Dijon Burgers. You know a recipe’s going to be a winner when the ingredients in the mixing bowl look good enough to eat as-is.
I formed the mixture into little sliders…
…and fried them up in bacon drippings. I topped the burger bites with sautéed mushrooms and onions – plus a few slices of crisp bacon. To accompany the sliders, I roasted a tray of broccoli, too.
I’m a big fan of dishes that combine savory, sweet, and tang, and these burgers definitely fit the bill.
This recipe, like all of George’s tasty dishes, is simple, straightforward, and packed with flavor – perfect for a quick weeknight meal.
An even bigger endorsement came from the Double-O’s, who polished off their plates in record time. I had to remind them that dinner’s not a race.