Yay! I’m more than halfway through my workweek!

During my graveyard shift, I chowed on two boxes of leftovers: one with a slice of frittata, and the other with roast chicken, cauliflower & carrot puree, and stir-fried pork and spigarello.

While I slept the afternoon away, Fitbomb made himself some bacon-wrapped pineapples chunks.

I sampled a couple when I woke up and each bite was a wonderful mix of contrasts – sweet and savory plus crunchy and juicy. My hubby makes the best bacon-y snacks while I’m sleeping.

For dinner, I made cheater crispy sous vide duck confit legs

…and roasted butternut squash seasoned with Madras curry.

I made a simple salad with mâche, cucumbers, and roasted squash and dressed it with aged balsamic vinegar and extra virgin olive oil.

Here’s my dinner plate:

After I exercised in the garage, I poured steaming bone broth into a thermos, packed my meals, chugged an espresso, and headed to work.

Only three 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.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *