Woo hoo! My hump night is finally here! Excuse me? Git yer mind out of the gutter! 

During my nightshift, I chowed on Fitbomb’s homemade jerky, a couple tablespoons of coconut butter, berries with coconut milk, and leftover frittata.

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…

…and roasted carrots tossed in melted coconut oil and Golden Vadouvan.

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:

For dessert, we all split the yummy coconut-y custard, a.k.a. Purple Haze, that Fit Daffy dropped off in the morning. Mmmmm mmmm! 

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!

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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