I was felled by Big-O’s virus late yesterday afternoon. Stricken with aches, chills, and a high fever, I buried myself underneath blankets on the couch ‘til my hubby got home from work. Before Henry even had a chance to doff his jacket, I made sure he heard me whining about how I wished somebody could make me a pot of pressure cooker bone broth. Yeah, my passive-aggressiveness sickens me, too.
But don’t feel too sorry for the guy. I recently filled our freezer with ready-to-go bags of soup bones, so the task of making bone broth was pretty simple. Each gallon-sized bag is filled with a motley assortment of bones and chicken feet that can be dumped straight into my 6-quart pressure cooker along with an onion, carrots, water, fish sauce, and a splash of apple cider vinegar. Besides, Henry knows where to find the recipe.
As soon as the soup was ready, we all swigged giant mugs of it. I nibbled on a Thai omelet that my hubby made for me, and then stumbled off to bed while the boys had dinner.
I conked out for almost 12 hours, and when I woke up, my fever had dissapated and most of my aches were gone. Hallelujah!
Big-O was celebrating his birthday at school today, so I pulled on my apron to bake up some grain-free chocolate chip cookies for his class.
While the cookies were baking and cooling, I ate a scrambled egg for breakfast and downed another mug of bone broth. Okay, fine: I also ate a cookie. Or three.
But by lunchtime, I was getting tired and achy again. Cooking was the last thing I wanted to do. Luckily, with a well-stocked pantry and freezer, I was able to pull a quick lunch together in about five minutes: a can of ventresca and mixed frozen vegetables that I reheated and tossed with grass fed butter and Magic Mushroom Powder.
Vital Choice’s Ventresca (albacore tuna belly cooked in organic extra virgin olive oil) is the BEST tasting canned tuna I’ve ever eaten. I just pop off the lid and dig in.
I knew I’d be even achier by dinnertime, so I knew I’d better start my dinner prep early. I quickly seasoned a pork sirloin roast and a pork chop with Tabil and salt, and dunked ’em in the SousVide Supreme (following my usual guidelines for these cuts: 138°F for 6 to 8 hours).
I was right. By the time the sun set, my eyeballs were burning and sore, and my neck was stiffening up again. Argh. I knew it was a matter of time before my body would quit on me, so I quickly roasted some broccoli in the oven…
…sautéed shiitake mushrooms with shallots and bone broth…
…and seared off the sirloin roast in melted ghee.
Here’s my dinner plate:
Time to hit the sack.
What do you guys eat when you’re feeling under the weather? (I’m partial to bone broth, soft scrambled eggs, and chocolate – but not necessarily in that order.)0