Day 11: sh!t day

I love P!nk’s latest album, The Truth About Love. I cannot get enough of it. And to quote one of my favorite songs “Blow Me (One Last Kiss),” let me just say:

I’ve had a sh!t day.

I’m not going to go into detail and relive the frustrations of work all over again. I am racing against a deadline at work and the software I am using is not the user-friendliest! I didn’t even have time to shower today.

I work from home on Thursdays, which means that the best thing about my day was snuggling with the kids this morning. That, and I get to make myself and them a hot breakfast. This morning Finn requested omelets. I can do that! I fried up six slices of my U.S. Wellness Meats sugar-free bacon. (You will never miss the sugar. Trust me on this. Not sure why it’s used.) This bacon cooks up quickly and goes from  raw to super-crisp in nothing flat.  And it renders lots of yummy fat for more cooking. I poured some of the fat off and then sautéed a diced red bell pepper. The kids each wanted a three-egg omelet. (It’s nice to have chickens.) Finn ordered a bacon, red bell pepper, provolone and avocado omelet. Mona wanted everything but the veggies.

Cooking the omelet

Cooking the omelet

I had everything but the cheese. Y.U.M.

Day 11: BreakfastThree-Egg Omelet with Sugar-Free Bacon, Sauteed Red Bell Pepper & Avocado

Day 11: Breakfast
Three-Egg Omelet with Sugar-Free Bacon, sautéed Red Bell Pepper & Avocado


You know how I posted a few days ago that I never make the same recipe twice? Well, I am a big, fat liar. I have another recipe that has become a “Do again,” as my kids would say: Barefoot Contessa’s Caesar Roasted Swordfish, except I use salmon because my freezer overfloweth. This is so good. The last two times I have made this, I served it on Romaine that I had tossed with the extra dressing I made, which is excellent, by the way. (I made Everyday Paleo Family CookbookCaesar dressing. Meh. Did I make that on “meh” day?) It is now my go-to Caesar salad dressing. Who knew the Barefoot Contessa was Paleo? I bet she doesn’t even know.

Anyway, I had a lot of salmon leftover, so I put it in the freezer, because we have a tendency to get “salmoned out.” That’s an Enginerd term. I pulled that from the freezer last night and voila! Lunch.

Day 11: LunchBaby Spinach Salad with Roasted Caesar Salmon and avocado with Balsamic Vinegar and EVOO dressing

Day 11: Lunch
Baby Spinach Salad with Roasted Caesar Salmon and avocado with Balsamic Vinegar and EVOO dressing

Mona picked mussels for dinner this week, and Finn picked venison.

Finn went on his first hunting expedition this last October. Whether you are pro-hunting or not, you cannot deny that shooting your own deer guarantees free-range, grass-fed meat. And it turns out we all like venison. Mind you, I marinate the hell out of if, but it’s delicious. I pulled a couple of tenderloin out of the freezer, and had Finn mix up a marinade. I rarely use a “recipe” for marinade. Oil. Acid. Herbs. Garlic. Sweet. This is what we came up with this time:

Venison Marinade I

3/4 cup EVOO
1/4 cup coconut aminos
1/3 cup balsamic vinegar
1 Tbs Italian seasoning
1/2 Tbs onion powder
1/2 Tbs garlic powder
sea salt
black pepper

What to do:

Pour everything into a gallon-sized Ziploc bag.

Mix. Add meat. Refrigerate.

We marinated two tenderloin for two days. This afternoon, I baked up a butternut squash and roasted some garlic for The Clothes Make the Girl’s Velvety Butternut Squash, vacuum-sealed the tenderloin and plopped them into my Sous Vide Supreme Demi at 120° for a couple of hours, until I was ready to deal with it.

When I was ready to deal with dinner, I made the squash and put that into the oven. I heated some bacon fat to smoking and seared the tenderloin.  As the meat was resting, I used the same pan to fry up the leftover purple “superkraut” from last week’s sausage-kraut dinner.

Day 11: DinnerVenison Tenderloin with Purple Kraut and Velvety Butternut Squash

Day 11: Dinner
Venison Tenderloin with Purple Kraut and Velvety Butternut Squash

The ramekins were 400°, so they got their own little bandannas to keep us all from burning our fingers.

Velvety Butternut Squash

Velvety Butternut Squash

Breakfast:        Three-egg omelet with bacon, red bell pepper and avocado

Lunch:               Spinach Caesar with Barefoot Contessa’s Caesar Roasted Salmon (leftover)

Dinner:              Venison tenderloin with Purple Sauerkraut and Velvety Butternut Squash

Today was one of those days where if I had not been following the Whole30 I would have had a bottle of wine…for dinner, along with a tub of chocolate chip cookie dough.

Hopefully tomorrow will be a less stressful day.


Day 10: sunspots or brainfarts?

I don’t know if it’s the possibility of Sunspot AR1654 erupting or not, but today has been very strange. Awkward even.

It started out after my workout this morning. (I work for a great company and we have a gym and locker room on-site. I work out in the morning and get ready before I head to my desk, which means that I pack my gym bag the night before so I can just grab and go in the morning.) In the course of my long workout life, I have forgotten articles of clothing. These are usually contained to panties, socks and bras. The missing bras are always fun. I have breastfed two children. That is all I am going to say about that.

This morning I had forgotten my skirt. This is a first. And I had packed tights…or so I thought. Oh, no. I packed footless tights. I didn’t even know I owned footless tights. But I had my bra and knee-high boots. I had no choice but to put on my footless tights and then put on my too-short, sweaty, semi-shiny yoga/workout pants that have a reflective logo on the label.

My co-worker said, “It could be worse,” but I am a real-life Glamour Don’t.

On the flip-side, I did sleep beautifully again last night!

Lunch today was another disaster, the only difference between today and yesterday is that I added a small apple and more nuts, this time pistachios. Seriously. This nut addiction needs to go buh-bye. Need another munchable, because I am about to turn into a nut. Wait…

I will do better tomorrow. I will do better tomorrow. I will do better tomorrow.

I left work early today to get out of those gawd-awful pants and tourniquet-esque tights. Man, were they tight around the waist! Anyhoo…I had to bring work home and by the time I got the kids and went to the chiropractor, I had to get some work-work done and dinner was a low priority. I was not in the mood to slave. Fortunately, on Sunday I had pulled a slab of Coho salmon out of the freezer and had a pound of Brussels sprouts. Last summer I made a double batch of 101 Cookbook’s Magic Sauce. This stuff is great and keeps forever in the refrigerator. I mean, it has been months since I last made it. Still good as new. The kids love it, and have changed the name to “Awesome Sauce.” I have to agree.

I trimmed and cut the Brussels sprouts in half, tossed them with melted bacon fat and a few big spoonfuls of Awesome Sauce and roasted them at 450° for 15 minutes. Meanwhile, the Enginerd pulled the pin bones and when the 15 minutes were up on the sprouts, I took them out of the oven, scooted them over to the side and then put the salmon filet in the same pan, topping it with a mix of Awesome Sauce and just a bit of bacon fat. Back in the oven for 10 minutes, and done. Finished with fresh Meyer lemon juice and served.

"Awesome Sauce" Filet of Salmon & Roasted Brussels Sprouts

“Awesome Sauce” Filet of Salmon & Roasted Brussels Sprouts

Dinner was easy and awesome. (Do I need to type this up as a “recipe?”)

Day 10: Dinner"Awesome" Salmon & Roasted Brussels Sprouts

Day 10: Dinner
“Awesome” Salmon & Roasted Brussels Sprouts

Breakfast: Frittata (leftover)

Lunch: Coconut Amino Roasted Almonds, Honeycrisp apple, pistachios

Dinner: Awesome Salmon & Roasted Brussels Sprouts

Have you ever felt like your brain is your imaginary friend? Well, my imaginary friend went off to be someone else’s imaginary friend today, because my brain didn’t work at all.

Tomorrow is another day!