Last week was the first full week back at work following the holidays—and the snow and sleet that pushed me back a week. Friday's session with aspiring administrators took place at a local elementary school here in town, and it meant I was home by about 2:30 pm, which was mighty nice. It allowed me to put vacuum-sealed prepped Peruvian-spiced split chicken breasts into the sous vide set-up in order to come out with an easy dinner. I also roasted broccoli florets, since I had fresh on hand. Not much to it, but plenty of satisfaction once that plate was clean.
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