Today, all my eats were either leftovers or cooked by someone else, but I was still able to gorge on relatively clean chow.

My morning was pretty hectic – so much so that I didn’t even have a chance to fry an egg before I left the house. I broke my fast mid-morning when we got home and I reheated some broccoli slaw stir-fry and shredded rotisserie chicken.

Once the food was in my belly, we were out the door again ‘cause Big-O had a doctor’s appointment right before lunch.

After Big-O’s check-up, the two of us had a lunch date at Tootsie’s. I finally ordered the short rib sandwich without the bun and cheese and it was the scrummiest lunch I’ve eaten at a local restaurant in a long time.

The short ribs were banging – tender, flavorful, and just plain delicious. I’m gonna go out on a limb and say this is my favorite lunch dish in this neck of the woods.

At dinnertime, I was able to escape to a fun girls’ night out at Calafia Cafe to wish Dr. J a fond farewell. I had a great time laughing and catching up with my CrossFitting gal pals – PLUS the food was yummy!

I ordered a tasty entree that was well-suited for a cavegirl like myself: crispy pork belly with blackberry demi glace
 (house-cured, crispy sous vide pork belly served with pureed cauliflower and
 butter braised dinosaur kale). Our cute waitress felt compelled to warn me that I was ordering a “fattier cut of meat.” BRING IT ON, sistah!

Yes, I’m aware that the demi-glace probably had flour in it but I didn’t sweat it. I enjoyed every bite.

After I got home and before turning in for the night, I rubbed a pork shoulder with a liberal amount of kosher salt and Chili Con Carne seasoning before storing it in the fridge to marinate. I’ll pop it in the oven in the morning and slow roast it all day.

That’s it for my grub! Good night!

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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