The hospital was less busy than normal. Did folks get the memo that new interns (a.k.a. Baby Docs) were starting this month? I don’t want to scare anyone, but if you can help it, try not to be hospitalized in July.

While I burned the midnight oil at the pharmacy (we keep a big vat of oil there – right next to the Vicodin), I chomped on leftover sliders, kimchee, and roasted broccoli.

After work, I had two final tasks to check off my list before lapsing into unconsciousness: boil a pot of pressure cooker bone and refine my cookie recipe.

Since the bone broth would take about an hour, I quickly filled up the pressure cooker with bones, shanks, onions…

…and fish sauce

…and set it on the stove.

After brainstorming with the boys on how to construct a better cookie, I whipped up a new batch with macadamia nuts…

…smashed yams and bananas…

…and other secret ingredients. (Aww…SNAP! You thought I was going to tell you, huh?)

The resulting treats were promising and reminded me of carrot cake muffin tops.

I’m still fiddling with the recipe so I’m not posting it just yet. Patience!

By the time I cleaned up the kitchen, it was waaaay past my usual bedtime. I passed out almost immediately – before I managed to put in my earplugs and slap on my eye mask. Result: I woke up much earlier than usual. Piercing rays of sunlight and giggling boys are my kryptonite. 

Feeling groggy and sluggish, I was thisclose to ordering take-out from Asian Box, but then I remembered we had leftover roast chicken and tons of veggies in the fridge. It’s hard to justify eating out when I’ve got a recipe for garbage stir-fry. I cursed at myself silently and got to work.

I sprinkled a bunch of broccoli florets with garlic salt…

…and coated them with macadamia nut oil before sticking the tray in the oven.

My prep for garbage stir-fry was straightforward: I simply shredded the chicken…

…and sliced up a mess of shiitake mushrooms.

Once I’d set my mise en place, I melted a dollop of coconut oil in a skillet and chucked in the ‘shrooms…

…baby kale, shredded chicken, coconut aminos, fish sauce, and pepper.

Once the stir-fry was finished, we rolled it up in Pure Wraps.

I gulped down a couple of these wraps and ate the roasted broccoli off the tray with my fingers.


A shot of espresso later, I was off to work again…

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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