I’m back in the groove of things – sleeping during the day and working while everyone else is tucked in bed.
I ate my first meal at work at around 3:00 a.m. when I gobbled some deli roast beef, roasted bell peppers, and cherry tomatoes. I ate everything drizzled with Aubergine dip.
At the end of my nightshift, I ate some leftover emergency protein, grilled Portobello mushroom, and grilled summer squash.
When I got home, I assembled the ingredients for slow cooker Thai yellow curry and substituted bone-in goat stew meat for the protein.
As I mentioned before, I’m crushing hard on Full of Life Farm’s goat meat so I’m trying all the different cuts before I take the plunge and buy a whole goat.
Then, I prepared a platter of braised cabbage…
…gave my mom directions for when to stick it in the oven, and went to sleep.
When I woke up in the evening, the house was filled with the delicious aroma of curry stew.
I checked the stew for seasoning and dumped in a bag of frozen mixed veggies.
To accompany the stew, I sautéed some spinach and minced garlic…
…and removed the pan of the world’s best braised cabbage from the oven.
My final step of meal preparation (which was pretty minimal tonight) was to chop up some basil, mint, and cilantro…
…and sprinkle it on top of the curry.
Here’s my dinner plate:
After dinner, I practiced double-unders, did some burpees around the house, and packed my meals for work. Two down, five more workshifts to go!
