As if my life wasn’t hectic enough, today was my Flip Day – the Wednesday I switch to my vampire-drug-dealer, graveyard-working alter ego for seven nights in a row. I normally spend the morning doing last minute meal-planning and shopping, but today I was holed up in a hospital waiting room for most of the day.

Don’t be alarmed: Big-O was finally going in to the operating room for a scheduled diagnostic procedure. Unfortunately, his appointment wasn’t until 1:30 p.m and, as a result, my brave boy was forced to intermittent fast this morning.

I felt guilty about making myself scrambled eggs topped with Siren SeaSA Dungeness crab, broccoli, and cherry tomatoes for breakfast but Big-O reassured me that he wasn’t hungry.

He’s such a sweet kid and I’m a selfish mommy.

We drove to the hospital before noon, but not before I marinated a bag of Damn Fine Chicken for dinner.

In the pre-op area, Big-O was definitely calmer than his nervous parents…

…but we tried to be all smiles when he was rolled into the OR.

The end result was what we expected but dreaded – he’ll need minor surgery later this summer.

After his procedure, Big-O was muy groggy – similar to David After The Dentist – but he insisted on heading to Tootsie’s for some late afternoon grub. I ordered my usual: a bun-les short rib sandwich with a side salad…

…and gobbled it up before we returned to our temporary housing waaaay past my usual nap time. Because I needed at least two hours of sleep before starting my nightshift, I delegated cooking duties to my hubby.

When I woke up in the evening, he’d baked the Damn Fine Chicken

…and made a tasty spinach salad with a bacon and balsamic vinaigrette.

Looks good, huh?

Since I was still full from my late lunch, I packed the chicken and salad for work and washed the dishes. Then, I tucked the kids in bed before picking up java at Philz Coffee and speeding to the hospital.

It’s back to the grind for another week…

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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