I’m back in stay-at-home-mommy mode since I’m off night shifts for a week. Mad props to moms and dads who do this full-time. I swear, my work week at the hospital is a walk in the park compared to my week “off.”

Case in point – this morning we were hustling to get out of the house at breakneck speed so I didn’t have a chance to eat breakfast. Yes, I realize that I just posted about making hard-boiled eggs your go-to emergency protein in situations just like this but I had a brain fart and forgot to grab some. D’oh!

As a result, my first meal of the day was at lunchtime. Lil-O and I met my parents for lunch at Shalizaar, an airy, upscale Persian restaurant in Belmont. I dictated where we were eating because I’m a food nazi and I love me some grilled meats.

We started our meal with complimentary baskets of flatbread (which I didn’t touch) and Sabzi (fresh herbs, red radish, feta cheese, and walnuts).

Since it was our first time at the restaurant, I demanded we decided to split everything family-style.

We ordered Kashk-e-Bademian (pureed eggplant and garlic topped with sauteed mint and kashk)….

…a combination kabob platter for two with game hen, lamb chops, and koobideh…

…and a side of stewed lamb shank.

Mountains of well-seasoned, perfectly cooked meat make me happy so we’ll definitely be back.

At around 3:00 p.m., I was hankering for a snack so I noshed on some baby carrots dipped in Aubergine dip, slices of roast beef, and coconut flakes.

For dinner, I grabbed some frozen pre-cooked sous vide chicken thighs and plopped them in the SousVide Supreme…

roasted broccoli and garlic cloves tossed in bacon grease…

…and steamed a batch of garlic cauliflower mashed potatoes.

When the sides were finished, I removed and dried the flabby, anemic thighs from their packets…

…and fried them up in bacon grease.

Here’s my dinner plate:

For dessert, I ate a handful of Bing cherries and some dark chocolate.

Bonne nuit, peeps!

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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