Me: “You know what?”

Fitbomb: “Chicken butt.”

A few moments later…

Me: “You know why?”

Fitbomb: “Chicken thigh.”

Despite being my best bud during my freshman year in college, Fitbomb would always infuriate me by answering my oh-so serious questions with inane rhymes. He’s damned lucky that 19 years ago today, I told him that I had a crush on him. 

How’d we celebrate our dating anniversary?

By shipping the kids off to the in-laws so we could attend a two-day Olympic lifting seminar at Catalyst Athletics. In contrast, Stacy and Matt over at Paleo Parents celebrated their 10-year wedding anniversary today in high style with a vow renewal ceremony. (Congrats, you two!) We’re so lame in comparison.

Before we left the house in the morning, I reheated a bowl of meat jelly a.k.a. pressure cooker oxtail beef broth…

…and slurped it down for breakfast. 

I also stir-fried some emergency protein with ground beef, onions, and Magic Mushroom Powder (a recipe is forthcoming in my “side project”)…

…and braised a pot of spicy kale in the pressure cooker. I packed all these items plus some leftover cauliflower, parsnip, and carrot puree into two LunchBot Thermals to take with us. As a snack, I brought a package of U.S. Wellness Meats beef sticks just so we’d have lots of protein.

The Olympic lifting seminar at Catalyst Athletics was awesome. I’m a beginner lifter, so it was great spending the whole day learning how to properly perform a snatch. Greg and Aimee Everett are fantastic coaches – encouraging yet exacting in describing correct form and technique. Plus, they’re so damned funny and crass.

At lunchtime, I ate my warm meat and veggies while we watched the members of the Catalyst Athletics weightlifting team practice their lifts.

You know they’re lifting heavy when the barbell bends from the weight of the plates. Yowza.

By the time 4:30 p.m. rolled around, I was all snatched out. Here are some pics from our day at the seminar…

…and check out my hubby’s recap with all the details from our first day right here.

When we came home, I was one tired mofo. For dinner, I dunked the remaining two pre-cooked New York steaks into the SousVide Supreme, reheated more bone broth…

nuked a large garnet yam, and sauteed some Broccoli di Spigariello with onions and Magic Mushroom Powder.

When the veggies were finished, I torched the steaks…

…reheated the mushroom gravy, and topped the sliced yam with Indian dessert ghee.

Here’s my dinner plate: 

Gotta get some shuteye so I’ll be ready for a whole day of clean and jerks tomorrow!

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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