I started my night shifts tonight so I was busy, busy, busy in the morning and afternoon.
I also placed the two remaining seasoned beef back ribs into the oven to slow roast for eight hours.
It was my one year anniversary at the box and I had a fun time with the other gals tackling Nicole. I caught Coach Trish stifling a giggle as she watched me struggle with ring dips and she commented that I only make two facial expressions when I exercise: a big ass grin or an anguished grimace. That pretty much sums up how I feel about CrossFit – I love how it kicks my booty.
Afterwards, I chowed on some Just Jerky and a handful of roasted chestnuts while I trolled the aisles of Trader Joe’s to restock my pantry and fridge. (Someone asked me a while back to list what I buy at Trader Joe’s so here you go: organic sweet potatoes, organic chicken thighs, bags of prepped kale, grass fed butter, prepped leeks, organic carrots, organic bell peppers, mushrooms, mandarins, apples, and frozen broccoli.)
At lunchtime, I reheated a bunch of Magic Wings and sauteed baby spinach and shallots.
I picked up Big-O from school and came home and took a short nap in the afternoon.
In the evening, I removed the ribs from the oven…
…and braised kale and carrots in the pressure cooker.
When the veggies were finished, I popped the racks under the broiler to give them a nice char.
Here’s my dinner plate:
Although the pressure cooked ribs from last night were tasty and tender at the bone, the slow-roasted ones were slightly better – they were meatier and even more tender. In the future, I’m gonna use both methods to cook beef back ribs but it’ll all depend on how much time I have. So, in other words, I’ll probably end up cooking them in my pressure cooker.1