I know you guys are just here for the food porn so I’ll cut right to the chase. I’m easy like that…
My first meal at work was a plate of leftover zucchini spaghetti and cheater meatballs with Rao’s marinara sauce…
….followed by a handful of coconut flakes.
I was hungry a couple hours later so I snacked on a Primal Pac.
For my last meal at work, I ate a leftover sous vide burger topped with a dollop of guacamole along with some sliced cucumbers and cherry tomatoes.
On my way home from work, I made a pit stop at the Milk Pail to pick up some veggies and raw Jersey milk for the kiddies. I like coming here early in the morning because it’s not swarming with people and I can take my time combing the bins and aisles for unusual items. Midday, this place is a madhouse and patrons are pushing and shoving each other to get at the cheap produce.
When I got home, I treated myself to half a bar of Guittard Nocturne 91% and went to sleep.
For dinner, I made a giant frittata with grass fed ground beef, leftover sweet potato chips, frozen chopped spinach, cherry tomatoes, coconut milk, shallots, and garlic…
…and roasted two bunches of asparagus tossed with melted coconut oil, salt, and pepper. I finished off the dish by drizzling on some aged balsamic vinegar.
Here’s my dinner plate:
After dinner I practiced double-unders and did some push presses. I wore my new weightlifting shoes which made me feel more stable when I was doing the lifts. Cute AND functional!
Then, I left for work for the LAST time this week! Yee haw!
Our close friends, H & B, dropped off an early X-mas gift last night – a meat bonanza from Fatted Calf Charcuterie! Our haul included prosciutto, a slab of bacon, lamb chops, chorizo, Pâté Rustique, and smoked pork chops.
I love Fatted Calf Charcuterie. Here’s what they say you should give Santa in lieu of milk and cookies:
It’s cold outside so help Santa warm his bones with a proper glass of port and a few decadent bites of foie gras terrine. Protein is a necessity for a long night’s work so an assortment of ciccioli, pate rustique and finocchiona would certainly be welcome. From what I’ve heard Santa is a hearty eater so you will want to give him a whole truffled game hen stuffed with black truffle sausage. To be certain you get everything you wanted you could seal the deal with a little truffled crema di lardo. And since Santa is a man on the go I like to throw in a few fegatelli for his journey across the starry sky.
I have some rocking friends.
I love Japanese grocery stores! A lot of the food is excessively packaged and super processed, but the stores are so damn clean, especially compared to other Asian markets. (Been to a 99 Ranch lately? Yowsers!)
I hadn’t been to Nijiya Market in a while because I no longer need to stock up on mirin, soy products, soba noodles, Japanese curry mix, etc. since going Paleo. But today, I returned to check out Nijiya’s selection of meat and organic produce (which is pretty extensive).
I picked up a few veggies and some packages of organic peeled and cooked chestnuts…
…Rocky free-range chicken thighs, boneless, with skin-on…
…and pork belly!
I love that Nijiya carries unusual cuts of meat that are harder to find at most big-chain American grocery stores. I’m gonna be sous viding the pork belly and thighs, so keep your eyes peeled for a blog post about ‘em later this week.
Remember how much I love Costco? Here are my latest finds this month:
Wild Alaskan Pacific Cod fillets:
All individually vacuum sealed! Guess what I’m gonna be throwing in the SousVide Supreme later this week?
Peeled Christopher Ranch Garlic Cloves:
Yes, this is a huge ass bag but it was les than $5. Now, I’ll up the garlic quota in all my recipes until the bag runs out. I think there will be some chicken with 40 cloves of garlic in my immediate future…
Niman Ranch mustard and herb seasoned butterflied lamb leg:
This is already cooking in my SousVide Supreme at 130 F for 24 hours…
Smoked meats, award winning sausages, high quality fresh meat, friendly and knowledgeable butchers — Dittmer’s has it all. I didn’t see a lot of grass-fed beef, but the freezer is stocked with venison, buffalo, and elk and they routinely carry free range chicken and turkey (Diestel). Plus, for all you sous viders out there, they have a variety of pre-marinated, vacuum sealed meats that you can pop into a Sous Vide Supreme right out of the fridge or freezer.
Yes, the smoked meats are cured with sugar (so they aren’t truly Paleo) but I don’t give a rat’s ass. They’re damn tasty.
I heard the owner’s son telling a customer that they are super swamped right now fulfilling World Series party orders and things are only going to get busier with the holidays around the corner. So what are you waiting for? Haul your glutes over to Dittmer’s pronto. Bitte schön!