Work resumed tonight and I didn’t perform a Snoopy happy dance. Oh well. Time to bring home the bacon, or in my case, the ½ hog.

For breakfast, I made a frittata with leftover emergency protein, nuked frozen broccoli, Sunny Paris seasoning, and a dollop of full-fat Greek yogurt. I ate half of it with some sliced avocado and Primavera salsa.

I made a big pot of garbage soup with the homemade stock I made a few days ago and threw in some leeks, green garlic, carrots, parsley root, zucchini, canned tomatoes, and chard.

For lunch, I ladled myself a bowl…

…and ate it along with an Applegate Farms organic chicken apple sausage, sauerkraut, and my sister’s homemade mustard.

After lunch I plopped a chicken in the slow cooker

…and then I picked up my monthly meat CSA box

…and the extra four dozen eggs I ordered.

I foresee some frittatas in my future…

After a two hour nap, I woke up and took Big-O to his T-ball game. I came home and took the roast chicken out of the slow cooker

…pureed the sauce…

…broiled some asparagus drizzled with balsamic vinegar…

…prepared a large bowl of winter squash puree…

…and sautéed some mushrooms in butter with Fox Point seasoning.

No special meals for the boys tonight!

Yes, eagle eyes, that is a zombie sippy cup at the table.

Here’s my dinner plate:

After tucking the kids in bed, I packed all my crap for work and set off for the hospital. Yippee! Can you sense the forced enthusiasm? Very perceptive, you are.

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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