Today officially marks the beginning of Big-O’s Spring Break and it’s nice not having to rush, rush, rush in the morning. We don’t have any grand travel plans – just train trips to the Big City to meet Fitbomb for dinner and hanging out at the neighborhood park. I hope this week inches by at a snail’s pace.

For today’s breakfast, I nuked the last of the leftover grass fed beef shank and cabbage stew and ate it with leftover broiled asparagus and zucchini.

After hanging out at Big O’s friend’s house for a playdate, we met up with one of my buddies for a picnic in the park. She was kind enough to bring us take-out from Back A Yard a tasty, tasty Carribean restaurant. Truth be told, I told her where to pick up lunch and what she should order. I’m not a demanding bitch, I’m just trying not to be passive aggressive. Don’t you wanna be my friend, too?

I ate a Carribean Cobb Salad with Jerk chicken…

…that potentially had some sort of sugar and crap oil in the marinade but I scarfed it all down ‘cause it’s yummy to my tummy.

My measly contribution to lunch was a strawberry and Asian pear salad.

My afternoon snack was a can of sardines and a pile of leftover roasted peppers.

The macadamia nuts, coconut flakes, and coconut butter in the pantry were super tempting but I was able to resist them today.

At suppertime, I made a garbage frittata with all the little ramekins of leftovers I’d been collecting in the fridge. I sautéed some leftover onions and cilantro in butter and added a chopped and seeded tomato.

Then, I threw in leftover emergency protein, sautéed mushrooms, and spinach. I whipped up 4 jumbo eggs with some salt, pepper, and a dollop of Greek yogurt and dumped it in. I popped the skillet in the toaster oven and fifteen minutes later, the frittata was cooked through with a golden crust.

I also roasted a tray of Brussels sprouts with bacon

…and nuked the leftover fajita vegetables.

Here’s my dinner plate:

The garbage frittata was really yummy. I was dubious at first because the filling looked like cat food but it ended up being delicious. Note to self: keep every last scrap of leftovers. Yes, I’ve accepted that I’m turning into my mother.

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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