I’m starting another workweek of seven graveyard shifts in a row tonight so I had a ton of crap to accomplish in the morning before I caught a couple hours of shut-eye later in the afternoon.
After taking Big-O to school, I came home and quickly threw together a pot of Rogan Josh that I stuck in the oven. While the lamb stew was slowly braising, I reheated some leftover Asian cauliflower fried rice for breakfast.
Then, I roasted some bell peppers on the stove…
…turned off the oven with the pot of stew still inside, and escorted Lil-O to his gym class. After the class, we made a stop at Whole Paycheck to stock up on groceries before returning home.
Once we were home again, I took the Rogan Josh out of the oven. It had cooked at 300 F for 1 hour and then sat in the shut-off oven for two hours.
I’m going to pack this for some of my work lunches.
For lunch, I made myself a frittata with 3 eggs, diced prosciutto, nuked frozen broccoli, a dollop of Greek yogurt, and a healthy dash of Sunny Paris seasoning.
After I tucked Lil-O in his blue car bed for a nap, I went back to the kitchen to finish making the bell peppers.
I also filled and preheated my SousVide Supreme to 140 F so it would be ready to reheat a pre-cooked brisket when I woke up. Around 3:00 p.m., I went to my room and took a two-hour nap.
When I woke up at 5:00 p.m., I took the brisket packet out of the fridge and placed it in the water oven. As it was coming up to temperature, I made some garlic cauliflower mashed “potatoes,“ sautéed mustard greens and bacon…
…and broiled some asparagus drizzled with macadamia nut oil, salt, and pepper (broil for 6-8 minutes).
When my vegetable sides were finished, I removed the brisket from the water bath and dried off the meat. Then, I seared it in lard over high heat.
Here’s my dinner plate:
After dinner, I practiced some kipping pull ups (without much success), packed my lunch, and got ready for work. Now it’s back to the grind…
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