Friday was so damn busy, I’m a day late in blogging my eats.
I started the day by eating a couple of butter-fried eggs and a quarter of an avocado before heading to the women’s class at CrossFit Palo Alto.
I miss coming to the box during my workweek so I was excited to be back and pushing myself hard next to some badass ladies.
After class, I gulped down a microwaved yam and went with the Double O’s to see “I,” Lil-O’s betrothed, in a production of Bye Bye Birdie. The Double O’s were mesmerized by the show. They took particular joy whenever “I” was out on stage, singing and dancing her heart out with the biggest and most beautiful grin in the production.
During the show, I passed out Paleo snacks to our little group and I scarfed down a packet of Grass Fed Jerky Chews and some dark chocolate. There’s no way I go to a show without a bag full of nosh. Ever.
When we got home, I nuked myself some leftover sous vide oxtails and roasted vegetables for lunch.
With my belly full, I started preparing food for the dinner party we were hosting in the evening.
While I was at my CrossFit class in the morning, Fitbomb had removed the grass fed beef tongue and cheek packets from the SousVide Supreme (since they’d already been soaking for 48 hours), iced them, and stuck them in the fridge. I reset the temperature to 137 F and dropped in two packets of Turkish slider burgers.
To accompany the meat, I roasted and marinated some bell peppers…
…and Portobello mushrooms.
By this time, the sliders were finished cooking but I kept them in the water oven to stay warm. I also dunked the chilled tongue and cheeks back in the water so that all the meat would be at serving temperature when the guests arrived.
Then, the boys and I ran to Big-O’s school to check which first grade class he was assigned to and we hung out with old friends at the ice cream social. We spent around an hour at the school before we headed home since company was coming at 6:00p.m. Eek!
As soon as Fitbomb came home from work, I recruited him to whip up a batch of his famous guacamole…
…and to wash some butter lettuce for the tacos.
Before finishing the sous vide meats, I set out some snacks for the guests: prosciutto-wrapped melon drizzled with balsamic vinegar and Aleppo seasoning salt,
…4505 Meats’ chicharrones…
…beef sticks from U.S. Wellness Meats, olives, carrots with Aubergine dip…
…and fruit salad.
For those of us who weren’t fat-phobic, a popular combination was chicharrones dipped in guacamole.
While our guests were eating appetizers, I heated some bacon grease in a large cast iron skillet and seared off the tongue…
…and used my kitchen torch to brown the Turkish slider burgers.
For dinner, I laid out the myriad of meats along with all the fixings so everyone could make their own lettuce-wrapped tacos or burgers.
As usual, the company was fantastic…
…but before I knew it, my coach had turned back into a pumpkin.
After putting the kids in bed waaaaaay past their bedtimes, Fitbomb and I conked out, our bellies full of food and laughs.