Is it vacation yet? Um, no.
On my third to last night of work, I packed myself a thermos of beefy bone broth and some leftover pressure cooker porcini and tomato short ribs (recipe forthcoming, I promise), root vegetable puree, and roasted broccoli.
When I came home in the morning, I ate a nuked yam and a few slices of Applegate Farms organic roast beef. Then, I hustled Big-O to school, stopped at the post office to drop off some socks, and went to bed. BTW, you know you can win some socks by entering this giveaway, right?
While the greens were cooking, I sliced up an onion…
…peeled and sliced the tongue, shredded the cheeks, and crisped the beef and onions in duck fat.
Here’s my dinner plate:
Yes, that’s a lot of meat.
I’ve got two more nights of work before I fly to Los Angeles with the kiddies to visit my sister and her kitties. It’ll be pretty wackadoodle since I’ll be traveling on my “flip day” but I can’t wait.0