Today was Big-O’s first day of first grade, so we were scrambling to get out of the house on time in the morning. Before heading out the door, I gobbled down some leftover sous vide beef tongue along with some salad greens and cherry tomatoes.
After we dropped Big-O off at school, I drove to CrossFit Palo Alto for the women’s class. We had an awesome visitor from CrossFit Oregon City, Jennifer, who dropped in to WOD with us today. I certainly appreciated her cheering me on when I was the last person left trying to slog my way through “Karen” (150 wall balls for time). Again, major props to all the badass ladies in my class. I find them ALL inspirational — especially Katie, a.k.a. the Beast, who used a 20-pound medicine ball (the men’s RX’d weight!) and Mindi, who — after finishing the WOD herself — picked up a med ball and matched me rep for rep as I neared the cut-off time.
When I got home from class, I chowed on a microwaved yam and leftover sous vide Turkish slider burger.
For lunch, I fried a scrambled egg, a smoked Bratwurst, and sliced up a heirloom tomato.
I was still hungry afterwards so I ate some macadamia nut butter, coconut flakes, and coconut butter. Yes, I piled on the fat.
Late in the afternoon, I was super exhausted. I didn’t want to make dinner. AT. ALL. As luck would have it, I found a package of Grimaud Farms duck confit legs hidden in the back of the fridge so I dunked the packet in the SousVide Supreme. When the legs came up to serving temperature, I quickly seared the legs in duck fat, tossed together a simple salad, and fried some padron peppers.
Here’s my dinner plate:
Time to get some zzzz’s!