Lil-O was felled with a “hot” throat this morning, so he got to play hooky from preschool. While I made breakfast, my little one curled up on the couch with his beloved stuffed cat to watch cartoons.
Nursing a sick kiddo meant I had to skip my class at CrossFit Palo Alto. I’ve totally become an intermittent CrossFitter these days, and when I joke with my gym buddies that I’ll see them next month, I’m only kidding on the square. Sad.
My zombie drug dealer duties were set to resume in the evening, so I had a full slate of cooking and laundry to squeeze in before my late afternoon cat nap. Breakfast was an afterthought: I munched on a handful of macadamia nuts and ate a clementine.
As two loads of laundry were making their way through my washer and dryer, I managed to assemble and bake a dish of World’s Best Braised Cabbage…
…season a filet mignon roast with Magic Mushroom Powder (recipe is in my iPad app)…
…vacuum seal and dunk it into the SousVide Supreme…
…and test out a new pressure cooker short rib recipe.
By the time the short ribs were finished cooking, the cabbage was ready too.
Both the short ribs and the cabbage went right into the fridge for suppers later this week. See? I do plan ahead sometimes.
Once my meal preparation was finished, I whipped up a simple lunch for Lil-O, Henry (who was working from home nursing a cold of his own), and myself. I threw some sausages in a skillet…
…stir-fried some baby kale, and reheated a pot of leftover cream of tomato soup.
I like my meals hearty and quick, just like this one.
Before heading to bed, I had one more recipe to test: Chocolate Pot De Creme.
I’ve been working on this recipe for a while now, and I think I finally nailed it. My success is bittersweet (wakka-wakka-wakka!) ‘cause that means I no longer have to eat all my “failed” batches.
After sleeping a couple of hours in the late afternoon, I woke up to make dinner. I fished the filet mignon roast out of the water oven and seared it in a hot pan.
While I let the roast rest, I broiled zucchini slices in the oven and reheated some leftover baked yams. The sides took just five minutes to make, so by the time they were ready, I simply sliced up the beef and plated our meal.
Here’s my dinner plate:
Oh, and to make sure I got some probiotics in my belly, I crunched on a few spicy pickled green beans with my supper, too. (And for the billionth time, yes, Paleo eaters can have green beans. Google it if you don’t believe me.)
I love the name of this pickle company. Don’t you?
Before I go, I want to congratulate David G. who won my super-duper iPad giveaway! Thank you to everyone who entered and shared the giveaway! With close to 12,000 entries, David had a snowball’s chance in hell of winning — but he prevailed nonetheless!
Fun fact: It turns out David’s a nightshift worker just like me. Go zombie, go!
What do cook up on your prep days?