Woo hoo! My hump night is finally here! Excuse me? Git yer mind out of the gutter!
When I got home, I hung out with my little guys, filled and heated the SousVide Supreme to 140 F, and went to sleep.
At 5:00 p.m., Lil-O woke me up and I puttered to the kitchen and started making dinner. I dunked two packets of Grimaud Farms’ duck confit legs into the water oven, sauteed spinach with sliced Bianco di Maggio onions in ghee…
Then, I seared the reheated duck legs in some duck fat…
…and fried a batch of Padron peppers in the remaining duck fat.
I squeezed some fresh lemon juice on the peppers and carrots and summoned the troops (my folks and kids) to the table.
Here’s my dinner plate:
By the time I put the kids to bed, packed my food for work, and uploaded my pics for this here blog, I had to motor to the hospital. That means I didn’t get in my double-unders practice – sorry, Coach Trish!
Only three more nights of work and one more night before Fitbomb comes home!1