Since I was turning into a zombie/night shift worker tonight, I was a busy bee in the morning harvesting brains preparing food for the week ahead.

For breakfast, I downed a bowl of bone broth with shredded beef shanks and gulped down a plate of scrambled eggs before heading to the women’s class at CrossFit Palo Alto.

We had a full house today and it was fun working out with a room full of strong-ass women. Post-WOD, I gulped down a nuked yam and a few slices of Applegate Farms organic roast beef.

I spent my last couple of hours sans kiddos working on a new pressure cooker grass fed short rib and porcini mushroom recipe.

When it was finished cooking, I stored the stew in the fridge for tomorrow night’s supper.

In my opinion, stews cooked in the pressure cooker taste better the next day because the flavors have a chance to meld. Plus, if you don’t like greasy braises, it’s super easy to peel off the thick layer of congealed fat once it’s chilled.

After I picked up the kiddos from school, I turned them over to my parents before heading to bed for two hours.

In the evening, I reheated the pressure cooker curried lamb spare ribs…

sauteed purple cabbage, onions, and bacon

…and roasted curried cauliflower.

Here’s my dinner plate:

Before heading to work, I labelled and packaged a few more sock orders and assembled my grub for the night. Just one more week of work before vacation!

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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