Hello everyone out there! Wanna know what I ate on my second to last night of work?
I was kind of hungry when the clock struck midnight, so I ate a hard-boiled egg and continued working. A couple hours later, I ate a box of leftover kebabs and vegetables from New Kapadokia.
It was dry and overcooked when I ate it the night before so I knew it wasn’t gonna be any tastier the second go around. Waste not, want not (or something like that).
At the end of my shift, I ate some leftover chicken cacciatore, sautéed spinach, and roasted carrots and parnips.
When I got home, I marinated some chicken drumsticks with tandoori seasoning and coconut milk.
When I have big meaty drumsticks, I like to cut slits in the thick fleshy parts so the marinade will penetrate better and they’ll cook faster. I stuck the chicken in the fridge to marinate until dinnertime.
Then, I ran over to Big-O’s school to help out with “library day” and when I came home again I went straight to bed.
At 5:00 p.m., I woke up and started making dinner. I placed a tray of tandoori chicken in the oven and started making my veggie sides.
I sautéed some chard with shallots in ghee…
…nuked some winter squash puree…
…and broiled prosciutto-wrapped asparagus.
(Psst! I’m trying to win a month of free asparagus — please “like” my recipe on the Mountain View Farmers’ Market facebook page. Purty please and thank you!)
I tossed the chard with some Banyuls vinegar and drizzled some Balsamic vinegar on the asparagus spears. When you’re short on time, a splash of acid (via lemons or vinegar) really brightens up your sides.
When all the veggies were done, so was the chicken:
Here’s my dinner plate:
I prefer my tandoori chicken marinated in full fat yogurt, but coconut milk makes for some finger-lickin’ good eats as well.
After dinner, I practiced push jerks and did a quick WOD. Then, I ate a post work out snack of baked sweet potato and roasted turkey deli meat, packed my stuff, and went to work for the last time this week. TGIT! Remember? Tuesdays are my Fridays.