The morning I start my night shifts is a flurry of activity and today was no exception.

While Fitbomb walked Big-O to school, I threw the ingredients for pork pot roast into the slow cooker. This time, I sauteed a chopped onion and four leeks…

…with a squirt of tomato paste.

I deglazed the pan with vermouth and chicken broth before transferring the alliums to the slow cooker liner. I added carrots, two chopped yams (in place of celery), fish sauce, salt, pepper, and diced tomatoes before nestling in the seasoned pork roast.

Once I’d programmed it to cook all day, I made myself a simple breakfast of leftover roasted veggies and Applegate Farm organic roast beef.

I drove Lil-O to school and then I headed to the dentist where he promptly found and filled my first cavity. That’s the kind of surprise I don’t like.

At lunchtime, I fried a package of 4505 Meats’s maple breakfast sausages and ate a couple on a bed of arugula, shredded carrots, and tomatoes. 

Since half my mouth was numb, I had to be very careful when I was chewing – but I still ended up biting my cheek. I reserved the rest of the cooked links to bring to work. Remember? Always make extra protein.

To make things easier for myself when I woke up from my nap, I also sauteed some sweet peppers and onions for dinner.

Afterwards, I drove to the neighborhood drop-off site for Marin Sun Farms’s CSA to get my monthly egg and meat delivery.

When I woke up in the evening, I was in a mad rush to get dinner on the table ‘cause I had to be out of the house by 6:00 p.m. For dinner, I nuked the peppers and onions, sauteed two bunches of turnip greens with bacon and shallots…

…shredded the pork roast…

…and adjusted the sauce with Red Boat fish sauce and coconut aminos.

Here’s my dinner plate:

I scarfed my dinner before zooming to my writing class AND work. Man, I’ll be so glad when this workweek is over ’cause I’ll have three weeks of PTO again. It’s been way too long…

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.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *