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.


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!

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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