Meal No. 2946: Protein and Vegetables

On the final day of September, with a lot going on all day, I was glad for the simplicity of the sous vide set-up for a prepped frozen protein, plus the ease with which I can roast vegetables in the oven, to make dinner happen around 5:30 pm that afternoon. One plate had a sous vide sage and garlic pork chop; the other had the last of the salmon from a couple of nights before. The vegetables were asparagus cuts and spiced cauliflower florets, and it was all pretty skipping good.