I went back to work tonight so my morning was busy, busy, busy.

We were out of our normal grocery store purchased bacon, so I defrosted a hunk of smoked swine that I’d bought from the Full of Life Farm stand.

Now that is some serious bacon – no low-fat, center-cut shit for me!

I sliced it up (in my new T-shirt, no less)…

…baked a tray of bacon in the toaster oven…

…and collected a nice pot o’ gold.

For breakfast, I nuked some frozen broccoli and ate it with leftover wings from the slow cooker roast chicken from the other night.

As a mid-morning snack, I made myself a bacon avocado sammy.

The bacon was just too damn tempting to pass up.

Afterwards, I used some bacon grease to moisten a baking dish of braised cabbage that I’d just reheat this evening for dinner.

Yes, 2.5 hours is a long time to bake anything – let alone a lowly head of cabbage – but this dish is worth it.

At lunchtime, I made a new variation of Egg Foo Young-ish pancakes.

This time, I added sautéed mushrooms, diced ham, Calcot onions, and frozen spinach. I topped them with a big dollop of guacamole and Primavera salsa before chowing down.

A bunch of packages were delivered in the mail bearing Paleo goodies…

The Caveman Cookies will be treats for the kids and I’ll nosh on the Primal Pacs at work in lieu of all that dang coconut and macadamia nuts.

After lunch, I filled and preheated the SousVide Supreme to 140 F so it would be ready and waiting when I woke up in the evening.

After my two hour nap, I popped out of bed and threw our dinner in the SousVide Supreme

Then, I drove to pick up my monthly box of Marin Sun Farms’ meat and eggs…

…and took Big-O to his T-ball game.

When we got home, I got dinner on the table in 15 minutes.


I took the winter squash puree and duck confit packets out of the water oven and then I seared the duck legs in some duck fat…

…mixed the winter squash puree with some butter and Fox Point seasoning

…and nuked the braised cabbage I made earlier.

Here’s my dinner plate:

After dinner, I packed my stuff for work and I did a quick body-weight WOD in the garage. Then, I ate half a baked yam and a slice of Applegate Farms organic roast beef and I set off for work.

Happy, happy, joy, joy.

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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