I’m trying to keep my nose to the grind so my work week goes by faster…

My first meal at work was a few leftover prosciutto-wrapped frittata muffins

…followed by a couple tablespoons of coconut butter.

Before leaving the hospital, I ate some leftover sous vide flank steak, roasted bell peppers, and sliced tomatoes.

When I got home, I rounded up Big-O and my mom and we headed to the Downtown Palo Alto Farmers’ market. I stocked up on a large wild King salmon filet from F/V Anne B, bags of tasty greens from Heirloom Organics, fancy spices at Spice Hound, strawberries from Green Oaks Creek Farm, and assorted mushrooms from Far West Fungi.

Before going to bed, I filled and heated the SousVide Supreme to 125 F, seasoned and vacuum-sealed the fish (salt, pepper, Sunny Paris, butter, and sliced lemon), and placed the packets in a bowl of ice in the fridge.

When I woke up in the evening, I made sure dinner prep was quick and easy. My eyes were glued to the laptop since the CrossFit Games were on, so I physically couldn’t do anything complicated. Honestly.

I dunked the salmon into the SousVide Supreme…

…sautéed some spinach and sliced Bianco di Maggio onions in butter, roasted a tray of spiced shiitake and king oyster ‘shrooms…

…and made a quick salsa with shallots, lime juice, cherry tomatoes, avocados, and extra virgin olive oil.

I didn’t even break out my kitchen torch to sear the fish because I would’ve set the house of fire – those fine pecs and abs on ESPN3 were very distracting.

Here’s my dinner plate:

After I told the kids to go the f**k to sleep for the fourth time (“You do NOT need to pee four times in 10 minutes!”), I practiced double-unders and packed my stuff for work.

Only four more nights of work!

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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