Since I’m working the graveyard shift, I chowed on a small Primal Pac and leftover maple breakfast sausages and veggies while it was pitch black outside.

When I came home in the morning, I fried a scrambled egg in butter and ate a bunch of fat (coconut flakes, handful of almonds, and a small square of 100% cacao Pralus). I filled and heated my SousVide Supreme and hit the sheets.

At 5:00 p.m., I hauled my ass out of bed and started making dinner. I was serving cheater crispy sous vide duck confit legs so I dunked two packets into the water oven and began preparing the veggies sides. 

I made a super simple heirloom tomato salad

roasted curried cauliflower (purple and romanesco) in the toaster oven…

…and roasted kabocha squash sprinkled with Spice Hound seasoned sea salt.

When the sides were finished, I melted some duck fat in the cast iron skillet and crisped up the duck.

Here’s my dinner plate:

After dinner, I packed my meals for work and drove my lazy butt to work. Only six more nights until vacation! 

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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