My nightshift tonight was pretty similar to the ones preceding it – busy, busy, busy. I’m not kvetching because I like when the work is constant. Before I know it, the sun’s up and it’s time to go home. While I was at work, I ate a small Primal Pac, a piece of Pralus 100% cacao, and leftover cheater crispy sous vide duck confit with veggies.

On my way home from the hospital, I stopped by the Mountain View Farmers’ market to pick up more produce plus a big box of pastured chickens from Full of Life Farm.

Once I got home, I stashed all the food in the fridge and freezer, kissed the boys goodnight, and slept the day away. Sadly, I missed Big-O’s wushu performance and the boy’s grain-free bread baking project. 

Looks good, huh? Buy Julie and Charles Mayfield’s cookbook to get the recipe! 

At 5:00 p.m., I crawled out of bed and scarfed down a piece of homemade bread to get me going. We were eating leftover slow cooker pork pot roast for dinner so all I had to make were the side dishes.

I popped a tray of San Marzano tomatoes in the toaster oven

…and fried a batch of Pizzeria Delfina’s spicy cauliflower.

Here’s my dinner plate:

After dinner, I wrapped up the bread and popped it in the freezer. It was very tasty but I need to save it for a Paleo-friendly stuffing recipe I’m trying out next week. Luckily, the pressure’s off for making a Thanksgiving feast post ‘cause Bill and Hayley have one in the works. Phew!

Only three more nights until my PTO starts!

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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