Another post on my gastronomic hijinks coming right atcha…
The packed lunch I ate during my night shift was not nommy at all: Aidell’s organic sweet basil and roast garlic sausages, sweet potato, and stir-fried cauliflower.
The veggies were fine but the sausages were way too salty and pricey to boot. I can’t wait to get more lamb merguez sausages from 4505 Meats because they’re swoon-worthy.
In the morning, I hustled back to the hotel and helped get the kids ready for school. I’ve discovered that packing the kids’ lunches the night before really keeps us on track. Plus, refrigerating the stainless steel LunchBots bentos ensures that the meat, veggies, and fruit stay cold until lunchtime.
After sleeping a whopping seven hours during the day, I crawled out of bed and started fixing dinner. I heated up the SousVide Supreme to 130°F and dunked in yesterday’s pre-cooked steaks and two packages of Cascadian Farms winter squash purée. Then, I coated some broccoli florets with macadamia nut oil, freshly ground pepper, and Red Boat Fish Sauce before popping the tray in the oven.
Once the steaks were heated through (about 30 minutes), I seared them quickly in a buttered skillet…
…and stir-fried asparagus and mushrooms in the remaining grease.
I plated the roasted broccoli and drizzled on aged balsamic vinegar…
…mixed the purée with butter, S, & P…
…and sliced up the steaks.
Here’s my dinner plate:
In less than an hour, I cooked enough food for ten servings. It’s been close to two years and I’m still mad crushing on my l’il water oven. (You can read about my love affair here and how I’m okay with cooking in plastic here.)This may be the longest sustainable relationship I’ve had with an appliance – unlike my brief but intense infatuations with the bread machine and ice cream maker.
By the way, I’m giving myself another sanctioned day off from blogging (besides my Flip Day). On the Sundays I don’t have to work, I’m gonna abstain from posting a Paleo Eats. I need an additional day to relax with my peeps and I can’t do that if I’m trying to document every last bite that goes in my craw. I still might post a recipe, contest, or random thoughts but don’t hold me to it. Thanks for understanding!
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