Yay! It’s finally Friday!
For breakfast, I ate some leftover garbage frittata and roasted curried cauliflower.
Then, I headed over to CrossFit Palo Alto and had a kickass time at the women’s class. For my post-workout meal, I ate half a sous vide chicken breast with some baked sweet potatoes.
At lunchtime, we picked up takeout from Lahmacun Pizzeria – Mediterranean Grill and brought it to my parents’ house. I ordered the mixed grill plate (chicken, lamb, and adana kebabs) and asked for extra salad in place of the rice.
It’s a generous serving of meats – too bad they overcooked everything and the salad was wilty. Blargh.
After lunch, I tucked Lil-O into bed and I started preparing some sous vide chicken thighs for tomorrow’s dinner (we’re having folks over again). I deboned the thighs, seasoned them with Sunny Paris seasoning, salt, and pepper, and vacuum sealed the chicken with a pat of butter per thigh.
I dunked them into the SousVide Supreme (set at 150 F) for a couple hours.
Since I had a bunch of leftover chicken thigh bones, I decided to make some bone broth. I threw the chicken bones along with a chopped onion, sliced carrot, bay leaf, and some smoked pork neck bones into a pot…
…and filled with enough water to cover the contents.
I added a generous pinch of salt and simmered the broth for a couple hours.
For an afternoon snack, I ate a can of sardines and some sauerkraut.
I thought this would keep my mind off of macadamia nuts and coconut flakes — but I was wrong. I cracked out on nuts and flakes all afternoon.
At dinnertime, my plan was to make grain-free breakfast burritos with duck egg “tortillas” and yesterday’s emergency protein as the filling. Unfortunately, the duck egg crepes stuck to my cast iron skillet and were too damn rubbery so I had to abort my plans. I’ve tried duck eggs a variety of ways…
…and I’m thisclose to declaring that I HATE them. The texture and flavor are icky. I’m gonna make these burritos again but I’ll use chicken eggs and a non-stick skillet next time.
My plan B dinner was a bowl of leftover braised red cabbage and emergency protein topped with a big dollop of homemade guacamole.
I made this tasty guacamole by following Michael Ruhlman’s recipe. Go visit his site — it’s a treasure trove of food knowledge. You’ll learn a ton about cooking and there’s lots of beautiful food photography shot by his talented wife, Donna. Heck, the man co-authors cookbooks with Thomas Keller and Eric Ripert ALONG with writing his own definitive cooking tomes. Respect.
Here’s my dinner bowl:
After dinner, I strained my bone broth and stored it in the fridge.
I’m thinking of using it to make a soup with greens and Italian sausage sometime soon.
Time to get some sleep!