As soon as I got to work, it was busy, busy, busy. Whoa, Nelly! Stop getting sick, people!

My first meal at work wasn’t until 3:00 a.m. when I ate sous vide chicken breast, roasted bell peppers, and nuked frozen broccoli.

Right before I left work, I ate leftover Korean short ribs, garlic cauliflower mashed potatoes, roasted Brussels sprouts, and sautéed spinach.

I took Little-O to his dentist appointment and then I came home, took my vitamins, and crashed on my bed.

I overslept a little tonight and didn’t get into the kitchen until 6:00 p.m. Did I panic?


I knew I already had a platter of slow cooker chicken cacciatore in the fridge that just needed reheating.

The veggie sides I served to accompany the chicken were sautéed spinach with shallots…

 …broiled asparagus drizzled with aged balsamic vinegar…

…and roasted carrots and parsnips with Shallot-Pepper seasoning.

I squeezed some fresh lemon juice on the spinach and roasted roots.

Here’s my dinner plate:

After dinner, I scarfed down a bunch of coconut flakes as I packed my meals for work. Only six more nights of work…

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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