My night shift was busy again so I was glad I packed healthy eats: leftover Asian cauliflower fried rice, dark chocolate (yes, this is healthy), and some sliced Braunschweiger and bell peppers.

When I got home in the morning, I found Fitbomb experimenting in the kitchen. He baked everyone ham and egg cups…

…and I topped mine with a tangy lime-Tabasco sauce (which he also concocted). What’s not to love about this guy?

Afterwards, I tested a new technique for slow-roasting cowboy chops that I learned from Ryan Farr’s Whole Beast Butchery. I took out the steak I salted last night…

…seasoned it with Tabil, and slow-roasted it in the oven at 250 F until the internal temperature reached 132 F. I finished off the steak under the broiler…

…let it rest for 10 minutes…

…and sliced it up.

Perfection. Ryan Farr is totally the master of all things meat. I normally like to sous vide my chops but this technique yields awesome results – and you only have to invest in a cheap thermometer.

(If you’re wondering, I stored the steak in the fridge as emergency protein ‘cause I can’t polish off a 3-pound steak by myself.)

When I finally woke up in the evening, I sauteed a bag ‘o spinach with chopped garlic and ghee..

…and reheated some Thai chicken curry.

Here’s my dinner bowl:

After dinner, I chugged an espresso and headed to work. 

Hey! Who’s going to the PaleoFX12 Symposium in Austin in March? It sounds awesome…

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Your email address will not be published.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 *