My night at the hospital was so busy, I didn’t get around to eating my packed meal until close to dawn.
In about five minutes, I gobbled up some leftover Turkish slider burgers, roasted broccoli, and sauteed mixed veggies.
When I returned home in the morning, I filled my pressure cooker with meaty beef bones…
…veggies, and water to make a big pot of bone broth.
As I babysat the pot, I listened to the first day of The Paleo Summit. Good stuff.
When the broth was finished cooking, I strained the broth and shredded the meat.
In the evening, I popped out of bed to make dinner. Okay, that’s revisionist history because it took me several failed attempts to roll off my mattress.
For dinner, I grabbed a cauliflower and chopped up the greens and florets.
I fried some bacon…
…and sauteed the cauliflower greens and onions in the grease.
I tossed the florets in melted coconut oil and curry and roasted them in the oven.
For our main dish, I seasoned the black cod fillet from Siren SeaSA with salt and pepper…
…and seared both sides in the bacon grease.
I topped the fish with homemade Dukka seasoning (recipe will be in the upcoming iPad cooking app)…
…and popped it in the toaster oven to cook through.
Here’s my dinner plate:
After dinner, I removed the chuck roast from the SousVide Supreme and put it on ice but I left the beef tongue and cheeks to soak until tomorrow night’s dinner. Then, I packed my stuff for work and zoomed off for the hospital.
Only three more nights to go!