It was a be-yoo-tiful day in the neighborhood today. Spring has sprung!

For breakfast, I fried up a scramble in bacon grease with leftover broiled asparagus, sautéed mushrooms, crisp bacon bits, and Sunny Paris seasoning. I topped it with ½ an avocado and Primavera salsa.

At lunchtime, I fried up a couple of “spicy” chipotle chicken sausages and ate them with nuked frozen broccoli and my sister’s kick-ass homemade leek mustard.

These links barely left a tingle in my mouth – spicy, my ass.

For snack, I ate some strawberries and coconut milk (in honor of Miss Melissa over at Less of Mimi)…

…and an embarrassing amount of coconut flakes, coconut butter, and macadamia nuts.

For dinner, I was planning on just making a few veggie sides since hubby was bringing home some charred meat sticks. Since the veggies would only take about 30 minutes to cook, I just puttered around the kitchen until 5:45 p.m. Then, I looked on the website for Paradise Kabab House and found out they were closed on Mondays.


WTF are we gonna eat? This gal needs to eat something with a soul and a face.

Luckily, I had gone to Costco the other day and stocked up on Grimaud Farms seasoned duck confit legs so I knew cheater crispy sous vide duck confit could be on the table in about 30 mintues.

While I waited for the fowl to reheat in the SousVide Supreme, I threw a halved and seeded delicata squash (brushed with avocado oil and sprinkled with Fox Point seasoning) into the toaster oven to bake…

…sautéed shiitake and cremini mushrooms in butter with garlic, Fox Point seasoning,and a splash of Red Boat fish sauce

…and stir-fried Kohlrabi greens in butter with minced garlic and a few drops of fish sauce.

When the veggies were finished cooking, I took the duck legs out of the water oven and fried them up in some duck fat.

Here’s my dinner plate:

Hasta manana!

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.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *