I can’t say I’m my perkiest when I’ve worked six night shifts in a row. As a result, this recap of my chow will be short ‘cause I ain’t feeling that sweet.
Here’s the nosh I gnawed on at work: a few slices of Applegate Farms organic roast beef with diced avocados and baby carrots; coconut flakes; and leftover merguez sausage from 4505 Meats with roasted vegetables.
When I got home, I walked Big-O to school before passing out until dinnertime.
I woke up at 5:00 p.m. and stumbled to the kitchen to make dinner. The sous vide flank steak was finished cooking, so I took it out of the water oven and replaced it with two packets of frozen Cascadian Farm’s winter squash puree.
…sauteed spinach and minced garlic in coconut oil…
…and torched the sous vided flank steak.
I took the winter squash packets out of the SousVide Supreme and stirred in a big pat of butter, salt, and pepper.
Here’s my dinner plate:
Then, I headed to work for the last time this week! Whee!0