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.

For snack, I ate a small container of coconut flakes and some sliced strawberries with coconut milk.

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.

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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