Geez, is it Tuesday already?  

This morning, it was the usual hustle and bustle to get the kiddos fed, washed, and packed up for school. Luckily, I had a box of leftovers to scarf down for breakfast.

(Helpful tip #1: Save every last scrap of leftovers no matter how small. I repurposed “old” meat and veggies for breakfast and lunch today.)

For lunch, I made myself a quick stir-fry with leftover duck confit, shallots, trumpet mushrooms, and tatsoi greens.

(Helpful hint #2: Stir-fry will save you every time you’re in a quandary about what to eat. We Chinese peeps invented everything that’s awesome. And we’re so modest, too.)

We returned to our house in the late afternoon because I can’t stand cooking at the Inn. I put on a pot of cheater pressure cooker oxtails for tomorrow night’s dinner…

… and seasoned a small tri-tip steak (that I butchered myself!).

Once the steak was at room temperature, I seared it in a pan before finishing the beef off in the oven.

While the steak was resting…

…I broiled a tray of asparagus…

…and smashed up a bowl of guacamole.

Once the veggies were finished, I sliced up the steak…

…and plated my supper.

Before I turn in tonight (which, incidentally, will be the last time I hit the sheets at nighttime this week), I just wanted to let you in on a little secret: I’m having another giveaway tomorrow morning!

Stay tuned.

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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