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.

Instead, I leisurely savored a frittata made with leftover oven-roasted tomatoes and sauteed baby kale. With no kids screeching in my ear, I totally enjoyed the silence.

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.

At lunchtime, I ate leftover slow cooker roast chicken, roasted Brussels Sprouts, and carrot & parnsip puree

…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…

…and roasted a tray of curried cauliflower in the toaster oven.

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.

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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