Another day, another dollar, right? Thankfully, I just have to get through five more nights until my PTO.

My first meal at work was leftover sous vide rack of lamb, cauliflower puree, and roasted broccoli and bacon.

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At snack time, I gobbled up a small container of coconut butter. This kept me full until the end of work so I didn’t eat the dinner I packed again.

After work, I picked up my second veggie CSA basket for the week.

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Once I got home, I formed and seasoned some grass fed beef burgers that I put into the freezer to harden (it takes about 2 hours to freeze).

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I left hubs in charge of vacuum sealing and sous viding the burgers since I’d be sleeping.

My stomach started growling, so I stir-fried some chicken breast with two stalks of green garlic, Sunny Paris seasoning, beet greens, and butter.

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I also ate some macadamia nuts and coconut flakes before heading to bed.

When I woke up in the evening, the burgers were already cooking in the SousVide Supreme so all I had to do was prepare the toppings for our burger salads.

I sliced up half an avocado, baked some bacon in the toaster oven…

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(which also yielded a container of liquid gold)

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…sliced up some red cabbage…

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…washed a bunch of salad greens…

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 …sautéed some sliced onions in butter, and a bunch of mushrooms in bacon grease.

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I took the burgers out of the water oven, seared them in bacon grease in a pan, and then charred the sides with my kitchen torch.

Here’s my dinner plate:

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After dinner, I removed a couple chicken breasts out of the SousVide Supreme (I dunked them in after I took out the burgers and increased the temperature to 140 F) and packed my meals for work.

Now, I just need find the oomph to get through four more night shifts…

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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