My voice is back but it’s very raspy. Some people actually prefer it over my normal Minnie Mouse squeak and have advised me to take up heavy liquor and cigs to maintain it.

This morning, we hustled the kiddos to school and I finally had some me-time at our grubby home. I made myself a simple breakfast that consisted of a Thai omelet, leftover broiled asparagus…

…and a bowl of pressure cooker bone broth.

For all of you curious folks at home, pressure cooker bone broth DOES turn into beefy jello in the fridge. 

After I’d filled my belly, I baked up a batch of sweet potato bars from Ashley Tudor’s new book, Sweet Potato Power.

The bars are deceptively simple to prepare but the end results are amazing. You just toss roasted yam purée, almond flour, eggs, spices, and a pinch of salt into a food processor and blitz before baking.


Easy peasy.

These subtly-sweet bars are fantastic – the flavor reminded me of mini carrot sponge cakes but with a tender and delicate crumb. I made myself leave the house so I wouldn’t inhale the whole tray.

At lunchtime, I met up with a buddy for lunch at Anatolian Kitchen and we kibitzed over grilled meats and veggies. I ordered my usual combo kabob with a side salad.

Every time I order this pile o’meat, I always have tons of leftovers. 

I made a pitstop at Trader Joe’s and when I returned home, I piled the groceries in the fridge. I think I’m just gonna keep cooking in my own dusty kitchen until I’m forced out again by the construction crew.

When the Double-Os returned from school, they demanded a snack so I brought out the sweet potato bars.

I wasn’t convinced that they’d love them because they normally turn their noses up at grain-free desserts, especially ones that contain vegetables. Well, shut the front door because they gobbled up all the bars save one (which I’d saved for my hubby) and demanded I make another batch tomorrow.

Here’s a direct quote from Lil-O:

“Hurry and make some more cake sponges because they’re DE-licious.”

That’s a ringing endorsement if I ever heard one.

Before we left for Big-O’s baseball game, I fixed a batch of Graeme’s WODs (subbing in a dollop of roasted yam purée for diced yam).

When we returned home for dinner, I reheated the WODs by frying them in bacon grease. Then, I sautéed shiitake mushrooms…

…and baby kale in the leftover bacon grease.

Here’s my dinner plate:

I’m glad I’m feeling better – just in time to start another round of night shifts tomorrow night.

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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