Yay! It’s Friday!
Here’s the grub I noshed on today:
For breakfast, Big-O helped me make a frittata….
…that was filled with sautéed onions, leftover roasted asparagus, shredded carrots, mushrooms, Fines Herbes seasoning, and a dollop of Greek yogurt.
After my class at CrossFit Palo Alto, I ate a post-workout meal that consisted of half a sous vide chicken breast and some baked yams and sweet potatoes.
A couple hours later, Little-O and I met my friend for lunch at Baklava, a relatively new Turkish restaurant in downtown Palo Alto. We shared a plate of Karides Sote (sauteed prawns with garlic, chopped tomatoes and parsley, in a light tomato sauce) to start…
…and I also ordered a lamb shish kebab and arugula salad.
Overall, it was good but it ain’t in my top tier of kebab places.
After lunch, I roasted some beets…
…and plopped a couple vacuum-sealed packets of seasoned and brined pork butt in the SousVide Supreme.
I put them in at 2:00 p.m., so we’ll be eating yummy carnitas for dinner on Saturday. Can’t wait!
At dinnertime, I prepared two veggie side dishes: sautéed mushrooms in butter with Fox Point seasoning and shallots and sautéed spinach with butter and shallots. I served them with some leftover garlic cauliflower mashed potatoes and a slice of pork and spinach meatloaf.
The meatloaf reheats well in the microwave — the bacon crisps up and the meatloaf stays moist. This recipe is a keeper!