My first night back at work was especially nice because my work husband brought in some homemade chicharrones. Crispy pork skins are nature’s Prozac. Word.
I waited to eat until my stomach started grumbling (~3:00 a.m.), at which time I polished off a small container of deli roast beef, diced avocado, and marinated roasted bell peppers. I also ate a couple pieces of crispy pork skins and a small container of coconut butter.
At the end of my shift, I ate a grass fed PaleoKit and a couple slices of crab, mushroom, and spinach frittata.
When I got back into my kitchen, I seasoned and vacuum-sealed some pork chops with Pele’s Fire Hawaiian seasoning…
…and three pounds of grass fed beef oxtails with salt and pepper.
I stuck the packets in the fridge and instructed my mom to dunk the chops in the SousVide Supreme (set at 135 F) later in the afternoon while I slept.
When I woke up in the evening, my chops were already cooked and waiting for me in the water oven…
…so I seared them in a sizzling cast-iron skillet with melted bacon grease and charred the edges with my kitchen torch.
I roasted a tray of spiced cremini mushrooms seasoned with Dukka in the toaster oven…
…and tossed them in a huge mother of a salad with greens, roasted bell peppers, tomatoes, and carrots.
Here’s my dinner plate:
After supper, I ran to Philz Coffee and filled up a thermos with Ambrosia Coffee of God — my new favorite blend! Before leaving for work, I dunked the oxtails in the SousVide Supreme (they’ll soak for about 3 days) and headed to the garage to practiced double-unders and assisted pistols.
Good bye…for now. (I love Eric the Actor!)