Please, please, please tell me that you did something fun and exciting on Friday night. I like living vicariously through others when I’m stuck at work.
My meals at work tonight were essentially the same as for the previous night.
- Lunch: leftover slow cooker lemongrass coconut chicken, roasted Portobello mushrooms, and roasted curried cauliflower
- Snack: strawberries and coconut flakes
- Dinner: leftover Bo Kho, broiled asparagus, and garlic cauliflower puree.
After work, I went to pick up my second to last veggie CSA box from Full Belly Farms.
The selection and quantities are improving but I think I’ll just pick up my own veggies at the Downtown Palo Alto Farmers’ market once it reopens on May 14th. I can’t wait to stock up at the Spice Hound stand. Mama needs more Tabil and Dukka!
When I got home, Big-O and I prepared the ingredients for slow cooker roast chicken.
I may look a calm, nice mommy on the outside but inside I’m screaming, “Don’t you DARE let that shaker touch the raw chicken!”
When we finished, I packaged up the veggies…
…covered up the seasoned chicken…
…placed both in the fridge, and gave hubby instructions on how to finish the dish while I slept.
At 5:00 p.m., I woke up and starting making some veggies sides to accompany the slow cooker roast chicken.
I sautéed some shiitake mushrooms…
…with shallots,coconut aminos, coconut vinegar, and Red Boat fish sauce in butter…
…and roasted a delicata squash coated with avocado oil and sprinkled with Fox Point seasoning in the toaster oven.
I plated up a dish with the chicken, ‘shrooms, squash, and leftover roasted bell peppers:
Afterwards, I did a mini body-weight WOD in the kitchen while I worked on this here blog. Yep, I did a few burpees, air squats, or push-ups as I uploaded each picture. Damn – we need to get a faster computer.
Then, I showered, packed my crap for work, and set off to the hospital. Working overnight on Saturday night is even BETTER than on Friday. Okay, not really.
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