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.0
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