My first night back at the hospital flew by. After being on vacation for three weeks, it was comforting returning to my regular routine and catching up with my buddies at work. Something tells me I won’t have the same warm fuzzies at the end of my seven-night stretch.
For my first meal at work, I slurped up a bowl of leftover homemade phở.
I need to buy more crosscut shanks and marrow bones pronto to make another batch. If you can’t wait for my pressure cooker recipe, here’s a great slow cooker version from Steamy Kitchen. Trust me, my uber-meaty version is worth the wait and it’s QUICK.
Right before I left work, I ate a slice of frittata (made with leftover curried ground lamb and cabbage) and sautéed spinach and shiitake mushrooms.
When I got home in the morning, I was bushed. I was still kinda hungry, so I ate way too many mac nuts before heading to bed.
Guess what came in the mail while I was sleeping?
A lovely bottle of organic extra virgin olive oil from Kasandrinos imports…
…and a jar of addictive nuttiness from Mee!
Go like Mee Eat Paleo’s facebook page right now. If she gets more than 1000 likes by the end of the year, she’s gonna give away a 16-ounce Firebreather jar to a lucky fan!
I was also thrilled to find my paperback version of Melicious’s Well-Fed on my doorstep.
Sometimes the best packages come after X-mas.
When I finally pried myself away from the nut butter, I fried up a bunch of Cheater Crispy Sous Vide Duck Confit Legs…
…and stir-fried some kale and onions in the leftover duck fat.
Here’s my dinner plate:
We had lots of extra duck legs left over, but that’s all part of the master plan for my upcoming Whole30. To be in charge, you gotta cook large, my friends.
One of the main reasons I’m doing another Whole30 starting January 1st is because I need to stop mindlessly grazing on snacks all day. My clothes have been feeling extra snug, so I vow to pay special attention to my hunger cues and eat clean next month. Can I really go without mac nuts and dark chocolate for a month? We’ll see…