It’s my last work shift of the week! Woohoo!

Just like the last six nights, the hospital was filled to capacity, which meant I was working non-stop ‘til the clock struck 8:00 a.m. Luckily, I managed to find enough time to eat everything I packed, including a grass fed PaleoKit, coconut flakes, and a container crammed full of leftover Kalua Pig and braised cabbage

When I came home in the morning, I took a nap for a few hours before transitioning into full-time mommy mode for the week. Unlike one of my typical flip days, I slept a little longer than usual and gulped down an espresso with cream when I got up. 

I was a little apprehensive about getting too much sleep and filling myself with stimulants, but I knew I had a long day ahead. For the next eight weeks, I’m taking a course taught by Tori Ritchie about food writing for mainstream media and blogs. Sitting in a classroom on Wednesday evenings immediately after getting off a 7-night stretch of overnight hospital work is gonna be a challenge. I’m sure I’ll be a total zombie, but the sleep deprivation will be worth it.

Before tonight’s class, I spent the afternoon shuttling the kids to activities before coming home to make dinner. I pan-fried a batch of Turkish slider burgers that had defrosted in yesterday’s meatastrophe

…and served them on a bed of nuked green beans.

After dinner, I sped over to my class and spent three hours learning how to properly structure a recipe. Lemme tell you: There’s a ton I’ve been doing wrong all these months! HOW HAVE YOU BEEN ABLE TO STAND THE SHEER CRAPPINESS OF THIS BLOG?

Even though I was super sleepy, the hours sped by and I left my class super-duper inspired. I can’t believe I’m enjoying school – let alone a writing class. It’s so damn ironic because my recurring panic nightmare since childhood is being in English class and being told to write an impromptu essay. 

Good night!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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