I’m barely at the halfway mark of my workweek and I’m dragging a bit. Yes, it’s probably due to the fact that I went to a class at CrossFit Palo Alto after my nightshift instead of catching some zzzz’s. A long, intense WOD combined with bright sunlight shining in my eyes (decreased melatonin) on the drive home is not conducive to good sleep. Whatever. I had a great time in class and I’ll do it do again.
On night three of work, I ate the same chow as I did the night before. It pays off to have lots of leftovers!
My first meal of the night was a box of leftover grass fed T-bone steak, winter squash puree, sauteed mushrooms, and roasted Brussels sprouts with bacon…
…followed a few hours later with a snack of leftover mini frittata muffins…
…and capped off with my “dinner” of Chili Con Carne seasoned grass fed ground beef, cauliflower fried rice, and roasted asparagus.
On my way home from work, I picked up my weekly veggie CSA box.
For once I was glad the contents were skimpy because my fridge was already stuffed with veggies from my Mariquita Farms “mystery box” and from going to the store earlier in the week.
At home, I opened up a couple packages from Amazon and was happy to find a bunch ‘o fats…
…but mad to discover that I’d mistakenly ordered a big ass box of finely shredded coconut instead of coconut flakes.
Argh. Serves me right for groggily (and recklessly) ordering stuff online in the middle of the night. That was good reminder that I needed to go to sleep right away. But before I hit the hay, I seasoned a small pork shoulder roast with Chili Con Carne seasoning, salt, and pepper and stored it in a Ziploc bag in the fridge to roast off later in the week.
When I woke up at 5:30 p.m., I felt well-rested and refreshed. Although I’ve been working graveyard shift for almost a decade, it still takes me a few days to get back into the groove of things.
I was too tired in the morning to defrost any meat so I sent my hubby to Calafia to pick up a rotisserie chicken…
…while I roasted a tray of carrots and celery root…
…and stir-fried collard greens with bacon and shallots.
I know I’ve been making this dish a lot but the combination of greens, bacon, shallots, and vinegar is too tasty to try something different.
Here’s my plate:
(BTW, a frail Steve Jobs was snapped by National Enquirer photogs a couple weeks ago exiting Calafia Cafe.)
After dinner, I helped put the kids to bed and then I practiced some power cleans in the garage My form is really ugly but I’m working on it, ‘kay? When the clock struck 9:20 p.m., I got my crap together and went to work.