Although I’ve been on vacation for a week already, I truly felt like I was on PTO today. It was so liberating not rushing around like a maniac since I wasn’t starting a week of nightshifts.
Also, I seasoned and vacuum-sealed a grass fed beef tongue that I dunked in the SousVide Supreme (158 F for 48 hours)…
…and finished the homework for my food writing class.
…before picking up the kids and shuttling them around town.
When we got home, I fried up a bunch of mini grass fed beef burgers that I seasoned with Spice Hound’s garlic sea salt and pepper…
Here’s my dinner plate:
After I scarfed down dinner, I rushed to my food writing class where we learned how to write a memoir. I’m sad I’ll miss next week’s class when everyone will be pitching ideas to Sara Deseran, the food editor of 7×7 magazine – but I’ll just have to drown my sorrows in a goldfish bowl-sized Mai Tai in Maui.0