Here’s what I ate on my last night of work this week:
My first meal at work was a box of leftover Arizona Dreaming seasoned ground pork and mushrooms with broiled asparagus.
At the end of my night shift, I chowed down a box of leftover sous vide pork loin roast, roasted kabocha squash, and sautéed broccoli rabe.
When I came home, I took Big-O to school and whisked up a container of Paleo mayonnaise with Little-O.
After I took a three hour nap, I brought Big-O to his kung fu class and I picked up my monthly Marin Sun Farms meat CSA haul.
I had to make two trips to my car because I got my regular box…
…plus, I ordered four dozen eggs…
…and an additional box ‘o meat.
Since I was eager to try the Marin Sun Farms pasture-raised eggs, I made a variation of greens, eggs, and ham for dinner. This time, I served leftover sous vide pork loin roast with stir-fried kale and bacon topped with a sous vide soft-boiled egg.
When the yolk was pierced, it became a creamy, eggy sauce for the greens. Yummy!
After dinner, I dug into my chest freezer and picked out some proteins to defrost in the fridge for the week ahead.
Alrighty – it’s time for lights out! Finally, I can sleep without an eye mask on.