Last week I was not being particularly good about eating, so Thursday night I made a point of working up a decent dinner, depending on the sous vide to perfectly cook two prepped chicken thighs; these were joined by roasted Brussels sprouts and a nice heap of Midnight snack cherry tomatoes from my kitchen garden, with a few good shakes of Red Gold Hawaii Kai’s Palm Island Sea Salt. The goodness of this bounty helped make up for my nutritional calamities of the preceding days.
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