Ugh. It’s been a week, and I’m still under the weather. I guess it’s a good thing I took vacation this week, but this wasn’t exactly how I was hoping to spend it.
On the plus side, being housebound means I’ve had plenty of time to tinker in the kitchen — and sip on cup after cup of homemade bone broth.
Frankly, after stuffing myself silly at our friends’ incredible Hanukkah dinner on Saturday night, I was inspired to get cooking once again.
We kick-started our Sunday with uova in purgatorio — eggs and sausage baked in a spicy tomato sauce.
Even though my wall oven is (finally!) back in working order, I gotta say my countertop toaster oven sure comes in handy for baking off a set of mini-cocottes filled with saucy eggs and meat.
I’ve been working on this recipe on-and-off for the past few months now, and I think I’ve finally landed on the right formula. (I know — it’s just eggs — but once in a blue moon, the perfectionist in me rears her ugly head.)
Lil-O had a birthday party to attend, so at lunchtime, I grabbed a can of Vital Choice’s Wild Red Alaskan sockeye salmon and a PaleoKit…
…and a little cup of my home-brewed kombucha. This one’s flavored with cherries, and it’s one of my favorites:
After hanging out with a bunch of preschoolers for a couple of hours, I was ready for more playtime in the kitchen. These recipes are still in development, so I’m not going to let the cat out of the bag just yet, but here’s a peek at what I worked on.
First, a honey-lemon sauce:
And then, something to dip into the sauce…like chicken nuggets!
Guess what we had for dinner?
And before you freak out — no, we didn’t go an entire day without vegetables.