I may be coming down with a cold (oh noes!) so this post will be short and sweet. Making Kleenex-wrapped booger wontons with Lil-O and going balls to the wall in today’s WOD at CrossFit Palo Alto may have a little something to do with it.
I also had a tablespoon of coconut butter for good measure.
At lunchtime, I brought some takeout from Anatolian Kitchen to my buddy H’s house. We shared a combo grill plate (it’s definitely enough meat for two people to share)…
…and she ladled us bowls of her delicious curried cream of carrot soup. I’m gonna steal her recipe and post it soon.
For dinner, I threw a packet of Grimaud Farms duck confit into the SousVide Supreme and roasted some carrots in the toaster oven. About 35 minutes later, both were ready to eat so I seared the duck legs in some duck fat…
…and sautéed some spinach and shallots in the “dirty” pan.
I drizzled some balsamic vinegar on the carrots and spinach and called it a day.
Here’s my dinner plate:
I love the new splatter screen I bought! Normally, my stovetop looks like an oil slick after I fry stuff but tonight there was nary a drop. Plus, it can go straight in the dishwasher. Win-win!0