Like the previous night, there was no room at the inn again but luckily my shift at the hospital wasn’t too crazy. While I was on the clock, I ate a package of spicy grass fed jerky chews, a merguez sausage over a bed of frozen spinach, and leftover lemongrass and coconut chicken thighs with braised cabbage and yam puree.

When I returned home, I was greeted by my smiley boys and the comforting smell of simmering bone broth

I strained the broth and ladled a steaming mug for Big-O to sip before school…

…stored the rest in the fridge, and cleaned out the slow cooker so I could throw in the ingredients for beef and tomato stew.

**Nom Nom Paleo Tip of the Day: Choose brisket or boneless short ribs for stews and braises. The meat will be meltingly tender as long as you cook it low and slow.**

After I’d tidied up in the kitchen and programmed the slow cooker, I went to bed and snuggled under the covers. Going to sleep during the day is so much easier during the colder months, BUT getting up in the evening is a Herculean task. Seriously.

When I finally dragged myself out of the warm cocoon of blankets, I went to the kitchen to make dinner. Although the slow cooker beef stew was done, I packed it away for a future dinner next week. I’m gonna be thanking myself for this later.

For tonight’s supper, I baked a simple Paleo frittata with leftover antelope emergency protein, chard, and onions….

…and topped each slice with a big dollop of guacamole.

Then, I drove my reluctant ass to work. Ugh. Do I really have five more nights to go?

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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