Two more nights of work…
I ate my one and only meal at work at around 3:00 a.m., when I gobbled up leftover Thai yellow goat curry and Asian cauliflower fried rice.
Before going home, I stopped at a local gourmet grocery that was going out of business and stocked up on some fancy-pants pantry items like verjus…
…and Paleo-friendly seaweed snacks.
After I put everything away, I seasoned and vacuum-sealed a couple pork tenderloins…
…and gave my MIL instructions to dunk the packet in the SousVide Supreme in the late afternoon.
Since my stomach was grumbling, I ate a tablespoon of coconut butter and 1/3 of a bar of Guittard Nocturne 91 % cacao before hitting the sheets.
When I woke up in the evening, I sautéed some cremini mushrooms and sliced shallots in coconut oil…
…stir-fried spinach and shallots…
…roasted a batch of sweet potato fries…
…and seared the cooked tenderloins with my handy-dandy kitchen torch.
Here’s my dinner plate:
For the third night in a row, I ran down to Philz Coffee to fill up a thermos with java. The blend I chose tonight was Philtered Soul – smooth and nutty! I’m sure the daily caffeine boluses are contributing to my wonky sleep but I just had to get through one more night of work.
Before leaving for the hospital, I practiced double-unders (new PR = 16 in a row!) and did a few cleans in the garage. Only one 10-hour shift separates me from a week of vacation!
The SousVide Supreme has forever changed the way I cook in the kitchen. The water oven makes it APPEAR like I slaved at the stove all day, when I only spent about five minutes of prep time. Hee hee!
I SO love it.
Even when you’ve got a piece of meat that is super tapered at one end (e.g. tenderloin), the whole piece of meat is PERFECTLY cooked from edge to edge. No one gets stuck choking down a dry, over-cooked end piece!
(Don’t forget that you can hack a sous vide machine yourself. But if you do want to buy a SousVide Supreme, get the package from Costco.)
Check out the simple steps after the jump!