Here are my eats on my second to last night of work this week. I’ll try to minimize the snark but I’m pretty grumpy today.

I started the night off with a snack of macadamia nuts and coconut flakes.

My “lunch” consisted of leftover roasted broccoli, grilled grass fed rib eye, and roasted bell peppers.

This meal was tasty right out of the fridge.

My second snack of the night was some berries with cream-top yogurt.

The last meal of the night was an Italian sausage with leftover roasted carrots and celery root and sautéed baby chard and bacon.

After I got home, I sliced up some veggies for the Asian cauliflower fried “rice” I was going to make later that night.

Before going to bed, I filled and preheated my SousVide Supreme to 135 F to reheat the Niman Ranch bacon-wrapped pork chops I sous vided and froze several days ago.

When I woke up, I plopped the previously cooked pork chops into my water bath to heat up along with a packet of winter squash puree.

Then, I fried up some Asian cauliflower fried rice with a pound of ground beef.

The bacon-wrapped chops looked kind of unappetizing right out of the SousVide Supreme

…but after a little quality time in the cast iron skillet they look pretty good, huh?

I finished the winter squash puree by mixing in butter, salt, and pepper.

Here’s my dinner plate:

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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