People often ask me what the Double-Os are doing while I’m cooking dinner. The answer: I tie them up in the garage and give the rope just enough slack so they can pee in a plastic bucket in the corner. And then we collect the urine and boil eggs in it.

Now back to my eats for the day…

My week of graveyard shifts has been humming along smoothly, and day five of seven was no different. I packed a large Thermos of bone broth, a couple of squares of dark chocolate, and a box of leftover sous vide flap steak, kimchee, and stir-fried baby kale.

Before catching forty winks in the afternoon, I packed Big-O’s lunch for camp (roast beef, apple sauce, carrot sticks, and cherries) and dropped Lil-O at his buddy’s house for a play date.

In the evening, I clawed my way out of my blanket cave and made supper for the family. I roasted a tray of Japanese eggplant in the oven…

…and seared a few sous vide steaks in ghee.

Once the steaks were browned, I sautéed mushrooms with shallots and bone broth

…and stir-fried a pound of spinach.

I sliced up the steaks…

…and topped them with the mushrooms.

Lastly, I plated the roasted eggplant and added a sprinkle of balsamic vinegar and fresh basil.

Here’s my dinner plate:

Before I sign off, I wanted to let you’ll know that I’ll be gabbing with my witty gal pals Liz and Diane on the Balanced Bites Podcast later this week! I’ll be answering readers’ questions, so if you have something you’ve been dying to ask, post it on my Facebook fan page or in the comments below! (If we don’t get to all of them, I’ll try to answer the rest in future posts.)

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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