Nope, I didn’t get sick! Thankfully, a good night’s sleep plus lots of Cold Eeze kept the bugs away.

When I woke up this morning, I set to work right away prepping a pork picnic roast (from our Full of Life Farm ½ hog)…

…for slow cooker pork pot roast.

After I threw all the ingredients into the Crockpot…

…I made a frittata for breakfast with ham, frozen broccoli, Fage Greek full-fat yogurt, and Sunny Paris seasoning.

After Big-O’s T-ball game, we trekked on over to The Counter where I ate a burger in a bowl.

When we got home in the afternoon, Big-O and I went to pick up a flat of strawberries and some pastured eggs that Mariquita Farm was dropping off at our usual CSA pick-up spot. Big-O rode his bike while I chased after him dragging along an empty Radio Flyer wagon. Once we got there, I decided we needed more carrots and onions, so the wagon was pretty packed by the time we returned home.

To ensure that Big-O rode home slowly (and I wouldn’t be leaving a trail of broken eggs and smashed berries), I made him a deal that I’d give him a strawberry at each stop sign. Yep, that left cup holder is filled to the brim with strawberry hulls.

For snack, I ate some Applegate Farms organic roast beef and leftover nuked sugar snap peas.

I also opened up a sample of Primal Pacs to compare with Sophia’s Survival Foods grass fed jerky chews.

Both are almost at opposite ends of the spectrum in terms of texture and taste – grass fed jerky chews are dry and completely sugar-free whereas the Whole9-approved Primal Pacs are moist and slightly sweet – but I like both.

I’m gonna order some Primal Pacs while they still have a free shipping (coupon code: whole9 until 5/15/11).

Once we were home, I started preparing veggie sides to accompany the slow cooker pork pot roast. I whipped up a batch of garlic cauliflower mashed potatoes and stir-fried collard greens with pancetta and calcot onions.

When the pork pot roast was finished, I broiled the roast for a few minutes to get some nice color…

…shredded up the meat…

and dinner was ready. (I updated my recipe to include the Red Boat fish sauce that I splashed on for extra flavor and the broiling step.)

Here’s my dinner plate:

Our friends, H & B, came over for dinner and brought over some yummy dark chocolates from Monique’s Chocolates for dessert.

I love that this local mom and pop shop creates truffles that are made with only single origin chocolates and heavy cream. Plus, they make treats that are 85% and 91% cacao! They aren’t quite as indulgent as Michael Recchiuti’s but they’re local and the treats have less sugar. I’ll definitely be treating myself to a couple of these truffles every few months!

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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