As much as I miss my friends from AHS11, it’s amazing being home again.
On a side note, it sure is weird feeling so attached to a group of people that were strangers to me just a couple days ago. It must be because they’re so unusually awesome.
When I woke up, I whipped up a frittata with staples in my fridge and freezer: pastured eggs, canned crabmeat, frozen spinach, diced onion, and Parisien Bonnes Herbes seasoning.
I left out the dollop of whole fat Greek yogurt I normally whisk in because Pedro Bastos’s talk on dairy kinda scared me a little.
I love me some frittatas!
After breakfast, the little boys and I spent some time soaking in the rays at an outdoor mall. Then, we hit up In-N-Out Burger where I had my go-to protein-style, triple meat burger with whole grilled onion and mustard instead of spread.
Mmmmmm…beefy.
On our way home, we stopped at Costco to restock the fridge. I bought a 1-pound box of pre-washed organic baby spinach, ‘shrooms, bell peppers, a bag of avocados, and canned crab.
At dinnertime, I decided to make fajitas the Whole9 way but subbed in a a grass fed skirt steak for the protein and purchased coffee rub for the custom spice rub.
While the skirt steak rested…
…I stir-fried the veggies…
…made a quick guacamole, roasted a small tray of broccoli in the toaster oven, and chopped up some tomatoes.
Here’s my dinner plate:
Grass fed skirt steak is really chewy, even when cooked rare. Next time, when I’ve planned ahead, I’ll dunk them in the sous vide for ~36 hours to break down the collagen.
Time for bed!
