Hey voyeurs! Wanna see what I crammed down my gullet today?

While I was burning the midnight oil at work, I chowed on a bit of Smoked Jalapeno Kraut, leftover Damn Fine Chicken, and Braised Kale and Carrots.

When I returned home in the morning, I put a pot of pressure cooker bone broth on the stove (I filled this one with oxtails, cross shanks, and a chicken carcass). It’s been cold and rainy in the bay area – perfect conditions for sleeping during the day and sipping bone broth.

Also, since Fitbomb was hungry, I fried him another helping of sweet potato hash – this time topped with a couple of sunny-side up eggs.

Truth be told – my perfectionist hubby insisted we remake the dish because he was horrified by the original pics we posted on the recipe last night. Sigh.

Before I headed to bed, I dunked the roasts I seasoned yesterday morning into the SousVide Supreme.

I’m going to “braise” the top round roasts and London Broil at 160 F for two days. Hopefully, they’ll be fork-tender and juicy and not dry and powdery.

While I slept the day away, the boys had a ball at the park, zoo, and the movies.

In the evening, we met my parents for dinner at Paradise Kabab House where we gobbled up roasted eggplant dip…

…pickled vegetables…

….lamb shank and eggplant stew….

…and multiple platters of charred meats and salad.

It sure is nice to take a break from cooking!

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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