I was positively giddy about the start of my three week vacation…until it occurred to me that I’ll be a full-time, stay-at-home mom for the rest of the month. I love hanging with my boys, but I’m certainly busier when I’m on mommy duty than when I’m dealing drugs in the dead of night. On the other hand, I’m thankful that for the next three weeks, I’ll be able to go to bed at night. Simple pleasures, right?
This morning, I whipped up breakfast for the boys (scrambled eggs, mini chicken apple sausages, sliced apple, and raw whole milk) and packed their school lunches before my hubby shuttled them off to school. Once the house was empty, it was breakfast time for me: I pan-fried a few leftover slices of smoky 4505 Meats ham steak and cooked up a package of mixed frozen veggies for my own breakfast.
I downed it all in a flash – chewing is so overrated – and with some time to kill, I decided to make some mocha popsicles with freshly brewed espresso (using the awesome Bialetti Moka Express that our friend Shiraaz got for us)…
…coconut milk, cocoa powder, and some other secret stuff.
Yes, I’m aware that it’s December, but just ‘cause it’s cold outside doesn’t mean I can’t enjoy a frozen treat, people. (Besides, we live in California. It’s not exactly arctic here.)
Once the popsicles were in the freezer, I zoomed over to CrossFit Palo Alto and spent an hour practicing push presses, deadlifts, and double unders with the gals in the women’s class. One thing that the workout made clear: I can’t afford to stop working on my double unders. Back when I was regularly practicing in my garage, I was starting to string ’em together, but now? Not so much.
Afterwards, I stopped by my new favorite local grocery store, Miki’s Farm Fresh Market, to pick up goodies for Big-O’s birthday party. (My boy was ripped out of my uterus eight years ago! Hooray!) If you live on the San Francisco Peninsula or South Bay, you need to check out this store. The grass fed/organic/pastured meat and produce selection is unparalleled on this side of the Bay – and the butcher sells grass fed beef liver. Chicken feet, too. I love this place.
When I came home, I spent the rest of the morning and early afternoon playing around with the beta version of the new update for the Nom Nom Paleo app.
Henry and I have been working with our developer on some upgrades: We tweaked the look, added over a dozen recipes, and implemented a pretty major change that we think will make most folks very happy. (All these features and new recipes will be free for everyone who’s already downloaded the app.) Once testing’s done, we’ll submit it to Apple for approval. Fingers crossed!
For lunch, I took a tiny break from my QA duties to make a simple frittata with stir fried baby kale.
Stacy & Matt generously gifted us with a sampler of artisanal Olio olive oils and flavored balsamic vinegars, and I’ve been drizzling ’em on EVERYTHING. Even my eggy lunch entrée didn’t escape a fruity ribbon of olive oil.
My favorite vinegar flavor? The chocolate balsamic. Big surprise, huh?
At 2 o’clock, I picked up the kiddos from school and we spent the rest of the afternoon struggling to set up a huge tent in the living room for Big-O’s slumber party. Having kids sleep in a tent in the house is very Party of Five. Or maybe The Sixth Sense, only with less barfing and screaming.
By 5 o’clock, the tent was still not set up, and I had no clue what to make for dinner. I would’ve totally spazzed out if it weren’t for two things: (1) my hubby got home from work and took over the tent duties, and (2) I remembered that I have PaleoChef marinades in the pantry. (By the way, this ain’t some sort of paid product placement for PaleoChef – I purchased a sampler pack last month to try them out on desperation dinner nights like tonight.)
We have a bunch of different marinades, and after surveying the boys, we popped open the bottle of Tomato Balsamic to flavor a bunch of salted chicken legs.
I let the legs marinate for about an hour – just enough time to wash up the boys and give myself a hose down.
Our wall oven is finally back in working order (thank you, Aloha Appliance Repair!), so I put it through it’s paces by roasting both the chicken…
…and broccoli at the same time using the convection mode.
When the broccoli finished roasting in the oven, I removed the tray from the oven and tossed the florets with some leftover roasted butternut squash and balsamic vinegar.
The chicken was ready ten minutes later – and not a moment too soon, ’cause we were all salivating from the tempting aromas wafting from the oven.
Here’s my dinner plate:
What’s the verdict on the marinade? Thumbs up from the whole family. Even picky Lil-O.
On another note, I just joined Google+. I’m kind of hesitant to add yet another social media channel to my plate. (I’m barely keeping up with Facebook, Twitter, and Pinterest as it is.) But the thing is, I really dig what Google+ has to offer. What do you think? Am I wasting my time with Google+? And why aren’t my small children offering to be my social media interns?0