Last night:
18 hour sous vide pork shoulder, shredded, and simmered in a Frontera sauce. Typical pork carnitas toppings on our tacos. Salad. Lots of pork leftover, so maybe some pulled pork nachos (bbq or Tex-Mex) later this week.

Tonight: Grouper and some kind of vegetable, or maybe arugula salad. It's my wife's show tonight so I'll just wait to see.