Every workweek, it takes about five consecutive night shifts before my sleeping and eating settles into a groove. I’m no spring chicken, so it takes a while to get acclimated to being a zombie again.

At 4 am, I tucked into my packed lunch of leftover emergency protein (ground Lava Lake lamb, ‘shrooms, frozen broccoli, and Maharajah Curry powder) and a baked yam

When I returned to our hotel room at dawn, the Double-Os were already wide awake and eager to start their first day of kung fu camp. Unfortunately (for our antsy children), we had three hours to kill before camp was to begin.

So…we spent the rest of the morning back at our house, where we watched the workers pack up all our belongings…

…and seal everything up in plastic. It was almost like we had a sickly extra-terrestrial quarantined in our house.

If all goes as planned, we should be able to move back in on Monday (FINALLY!!!) -– but that also means we can’t step foot in our house until they’re finished sanding and staining our newly-repaired floors. For the first time since the mini tsunami struck our house two months ago, we’re actually cautiously optimistic. It’ll be good to sleep in my own bed again.

The construction workers soon kicked us out of the house, but the boys didn’t care because they love being outside, befriending snails…

…and mooning unsuspecting motorists.

(I’d be a bad mom if I actually posted one of those pics, but they do exist.)

After I dropped the kids off at camp, I went back to the hotel to catch some shuteye. 

When I woke up in the evening, I realized I had no protein to cook up for dinner, so I texted my hubby and asked him to pick up a rotisserie chicken from Calafia on his way home from work.

To accompany the bird, I roasted a tray of kabocha squash

…and peeled some zoodles for a quick veggie stir-fry. I never toss the parts of the zucchini that remain after I attack it with my julienne peeler – I just chop ‘em up and add them in, too.

I sautéed diced onions and shiitake mushrooms in ghee…

…and threw in the zucchini odds and ends. Once those were cooked, I added the zoodles, Red Boat Fish Sauce, and freshly ground pepper.

Here’s my dinner plate:

Before I sign off, I wanted to thank everyone who’s ever purchased my T-shirts and/or tanks! Look at how badass Ms. Danielle looks in her Nom Nom Paleo gear:

(But who am I kidding? She’s a badass no matter what she wears!)

I love to see people sporting my stuff, so tweet your pics to me or post ’em on my Facebook fan page!

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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