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…

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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