My second nightshift of the week was more of the same.

Don’t get me wrong – I’m not complaining. In fact, it’s quite the opposite: I love that I’m settling back into my old routine. It’s great being able to sleep and cook in my own home before heading off to the hospital to hang out with my work-hubby and work-sister. There’s nothing like a mini tsunami to put everything in perspective.

As I was playing drug gatekeeper at the hospital, I ate my leftover salad…

…and some whole fat Greek yogurt and cherries.

I was still hungry when I returned home in the morning, so I made myself a Thai rolled omelet

…and reheated a baked yam.

I woulda, shoulda, coulda attended my women’s class at CrossFit Palo Alto, but I flaked like a gigantic piece o’dandruff. Still, I wasn’t totally unproductive because I seasoned and sealed a bunch of steaks…

….and dunked them in the SousVide Supreme before shuffling off to bed.

I was evidently more exhausted than I thought – my hubby walked into the bedroom and found me passed out, sitting up in bed with my iPhone still clutched in my hand. Tsk, tsk.

When I woke up in the evening, I found a present waiting on my doorstep: a variety pack of artisanal kimchee from Mother In Law’s Kimchi!

I was recently contacted by the company after they read that I enjoyed their Muu Daikon kimchi back in May. I jumped at the opportunity to sample the different flavors and incorporate these spicy probiotics into my recipes. I’m a total novice when it comes to kimchi, so I’ll be hitting up my Korean buddies (and their mothers) for tips on how to cook with it.

(FYI: The founder of MIL Kimchee, Lauryn Chun, has a new kimchi cookbook that’s coming out this fall. I’ll be keeping my eyes peeled for it!)

For our dinner, I roasted a tray of broccoli in the oven…

…and formed and fried some sliders.

I also reheated some baked yams in the microwave.

By the time the sliders were finished…

…the broccoli was ready to be plated.

Here’s my dinner, accompanied by a nice, big portion of kimchee:

Whoa, Nelly! That kimchi isn’t just spicy – it’s Asian spicy! I like it.

After dinner, I pulled a small tri-tip steak out of the SousVide Supreme and fried it up to pack for work.

Did I mention how happy I am to be back in my own kitchen?

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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