As I dispensed meds to everyone unlucky enough to be stuck at the hospital on a Friday night, I shared a package of beef sticks from U.S. Wellness Meats with my co-zombies in the pharmacy. I would’ve chowed on more food but my night shift got progressively busier towards the end.

When I returned home in the morning, I sauteed some baby kale and bacon

braised a pot of pressure cooker kale and carrots

…and seasoned a mini chuck eye roast and a standard chuck roast with Magic Mushroom Powder.

I stored the mini roast in the fridge and gave Fitbomb instructions on how to slow roast it this evening. I’m sous viding the bigger roast tomorrow morning (24 hours at 160 F) so I vacuum sealed it and put it in the fridge, too.

After cooking all morning, I was ravenous. I scrambled two eggs seasoned with Magic Mushroom Powder and gobbled it up with some braised kale.

Then, I kissed everyone goodnight and headed to bed.

When I woke up in the evening, Fitbomb had already slow-roasted the tiny chuck roast.

I reheated the stir-fried kale and bacon

…broiled the roast…

…and nuked a Garnet yam.

Here’s my dinner plate:

The mini chuck eye roast was kinda tough. Next time I get one in my CSA box, it’s going in the SousVide Supreme to soak for a day or two.

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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