Every nightshift is blending into the next…
Luckily, I see the light at the end of my seven-night stretch!
For my meals at work, I chowed on some leftover frittata, sauteed shrimp with onions and cherry tomatoes, and roasted broccoli and cauliflower.
When I got home from work, I quickly seasoned some pork chops with Volcano Grind seasoning…
…vacuum-sealed and stored them in the fridge…
…and then I took the Double-O’s to school.
I came home, filled and preheated the SousVide Supreme to 134 F, gave my mom instructions to dump in the pork chop packets mid-afternoon, and hit the hay.
When I woke up in the evening, I stir-fried a batch of Asian cauliflower fried rice with leftover Kalua pig, bell peppers, carrots, shredded spigarello, and herbs…
…and charred the sous vide pork chops with my kitchen torch.
Here’s my dinner plate:
After dinner, I practiced some snatch balances in the garage and hurled a medicine ball against the wall before heading to work.
Just one more night to go!
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