The beauty of sleeping in pitch-black bedrooms is that we all sleep very soundly at night. The only problem? We overslept again this morning, leaving ourselves just fifteen minutes to hustle Big-O off to school. (I guess a simple remedy would be to go to bed earlier, but when else am I going to have time to blog except after the kiddos hit the sack?)

Once the boys were watered and fertilized, I made myself a simple French omelet and changed into my workout clothes.

The strength skill this morning at CrossFit Palo Alto was my least favorite Olympic lift: the overhead squat. Whenever the bar’s overhead and I attempt to drop down into a squat, my core gets all loosey-goosey and I find myself unable to achieve full depth. It’s pretty pathetic. Coach Trish told me to swing a heavy kettlebell at home to strengthen my core, so now I’ve got some new homework to do in our garage gym. I’ll add it to the growing pile of skills I need to work on, including push ups, sit ups, pull ups, double unders…the list goes on and on.

Our metcon today was Air Force WOD and my butt was handed to me yet again. As usual, though, I grinned my way through class ‘cause the women’s class is just so much fun.

When I returned home (still sweaty and wobbly), I refueled with a couple of hard boiled eggs and roasted beets. 

I spent the rest of the morning running errands and making sure the fridge is well-stocked for Henry and the kids while I’m out of town. I’m excited about my solo trip to Portlandia, but I’m going to miss my boys so much. Cramming the icebox with meat and veggies made me feel a little less guilty for leaving.

For my mid-day meal, I sautéed chard, mushrooms, and cherry tomatoes in butter and ate the veggies with sliced prosciutto. Nothing fancy, but my slapdash meal hit the spot.

Later in the afternoon, I picked up the Double-Os from school and conscripted the older one into helping me make the Best Ever Chicken Wings from Sarah Fragoso’s new cookbook, Everyday Paleo Family Cookbook.

Since I had a bunch of bone-in, skin-on thighs on hand, I subbed them for the wings. Plus, they’re meatier.

The recipe was super easy and the balance of sweet and savory was perfect.

Plus, the skin crisps up beautifully.

As the bird parts roasted in the oven, I made a pot of my favorite Pressure Cooked Kale and Carrots as a fast side dish.

Ta da!

Crap. I still haven’t started packing for my trip. Goodbye for now!

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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