Ack! I only have 3 more days of vacation! I know you’re all in a tizzy as well but maybe taking a peek at my chow will distract you.
For breakfast, I reheated a bowl of braised red cabbage topped with emergency protein, Primavera salsa, and homemade guacamole.
Then, I rushed off to the Mountain View Farmers’ Market to pick up my free asparagus, some strawberries…
…and a few veggies before going to a kickboxing class at Big-O’s kung fu studio.
My post workout meal was a baked yam and a few slices of Applegate Farms organic chicken breast.
On a whim, I decided to invite our good buddies, H & B, over for brunch so I fried up some filling (diced Full of Life Farm ham, cremini mushrooms, radish greens, roasted asparagus, and Sunny Paris seasoning)…
…for a batch of mini frittata muffins.
I also made a salad with mixed greens, sliced radishes, carrots, avocado, and slivered almonds that I tossed with balsamic vinegar and extra virgin olive oil…
…and hulled a big bowl of strawberries for dessert.
I ate my plate of grub…
…and slurped up a delicious bowl of curried carrot soup that H brought over.
I’m gonna pester her for the recipe so I can recreate it myself.
At dinnertime, I didn’t want to make anything complicated. I dunked some purchased duck confit legs in the SousVide Supreme and sauteed some broccoli and shiitake mushrooms while the legs heated up. Then, I took the duck legs out of the water oven and seared them in a cast iron skillet.
I plated the duck and veggies with some leftover garlic cauliflower mashed potatoes.
Time for some shuteye!
