Happy Birthday to my crazy-cool urban farmer/meat smoker/award-winning winemaker/Double-O charmer/brother-in-law! 

While everyone else was snug in their beds, I was at the hospital passing out meds until the sun came up. My eats at work included some U.S. Wellness Meats beef jerky, Farmhouse Culture’s Smoked Jalapeno Kraut, a thermos of bone broth, and leftover Thai Chicken Curry (recipe will be available in my upcoming iPad cooking app).

When I came home in the morning, the Double-Os and I immediately began cooking up a batch of kickass Frozen Waffles from the delightful cookbook, Eat Like A Dinosaur. We’ve been dying to try these fluffy and crunchy treats ever since we got our grubby hands on Matt and Stacy’s cavekid-friendly cookbook…but we didn’t have a waffle iron anymore. 

A few days ago, I learned that Stacy bought an iPad just so she could beta test our upcoming app. Oh, the guilt I felt was palpable!

Immediately, I ordered a waffle iron from Amazon and it was on our doorstep in a couple of days. Amazon Prime is the best $79 I spend all year.

(Yes, I realize that a waffle iron ($) < iPad ($$$$$$) and I’m totally in the deficit.)

I set up the Cuisinart, dug out my Kitchen Aid mixer from the appliance graveyard in the garage…

…assembled the ingredients…

…and put my child labor force to work.


In my humble opinion, waffles are never complete until you pile on the strawberries.

How’d they taste?


The waffles were crispy on the outside, combined with a tender and subtly-sweet nutty-tasting crumb. I definitely polished more than my fair share before I went to bed. 

(Here’s a video showing you how easy it is to make Paleo Parents’ delicious grain-free Frozen Waffles!)

In the evening, I filled up the SousVide Supreme

..set it to 140 F, and dunked in a couple of packages of Grimaud Farms duck confit legs and a frozen block of Cascadian Farms winter squash puree.

Once the legs were reheated, I fried up the Cheater Sous Vide Crispy Duck Confit Legs in bacon grease.

Please mind the splatter – since I was being hasty, I splashed some bubbling grease on my hands. YEOUCH!

Next, I grabbed a bunch of yu choy

….and stir fried it with green garlic, Red Boat Fish Sauce, and coconut aminos in the empty pan.

I removed the puree from the water oven and combined it with a dash of salt plus a pat of Kerrygold garlic and herb butter.

Here’s my dinner plate:

By the time it was time to go to work, I realized that my burned hand was throbbing like ker-azy. I’ll totally admit that I whimpered like a baby as Fitbomb bandaged my swollen fingers.

Argh. See? Food blogging isn’t without its occupational hazards.

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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