Another night, another buck…

For my chow at work, I scarfed down leftover pressure cooker porcini and grass fed short ribs, roasted broccoli, and cauliflower, parsnip, and carrot puree.

In the morning, I mailed off a bunch of socks and picked up my weekly Siren SeaSA delivery. The haul this week was fresh black cod fillets, my favorite.

When I got home in the morning, I grabbed my homemade Magic Mushroom Powder (the recipe will be forthcoming in my iPad cooking app)…

…and seasoned a grass fed beef cheek, tongue, and chuck roast.

I vacuum sealed all three cuts and dunked them in the SousVide Supreme for 24-48 hours at 160 F. 

After I put the beef in the meat spa, I kissed my boys good night and headed for bed.

While I slept the day away, Fitbomb and the Double-Os all participated in the first CrossFit Games Open and then went to a dinner party.

After getting a full eight hours of sleep, I made myself a simple frittata for supper.

This one was filled with fridge and freezer staples: eggs, spinach, bacon, mushrooms, and raw heavy cream.

I had a few boxes of leftovers in the fridge so I grabbed one to take to work. Just a few more nights left before the boys and I take off for Los Angeles. Let me tell you, Wednesday can’t get here fast enough.

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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