Daybook 27feb24

One of Jess’s closest friends passed away unexpectedly on Saturday, so we are in Minnesota for the week. Jess flew up Sunday morning while Kirby and I drove up, as Kirby would probably explode or something if he went on a plane.

Kirby as a copilot is lacking: he slept most of the trip, has no eyes, and is also a dog. But he made up for it by being a good boy and cute.

Yesterday was spent getting sorted, rescheduling appointments, and figuring out what the shape of the week is going to look like. It’s like planning and executing an impromptu vacation but for the most tragic of reasons, and the destination is Minnesota (don’t @ me, Minnesotans, ’tis merely a jape).

The view from our hotel room yesterday. Don’t be jealous.

#nofilter #justkidding

Today, we moved into an Airbnb that is more Kirby-friendly, though the view is not as picturesque as this alluring urbanscape. I was able to get some work done while we waited for a thing to happen that ended up being pushed to early tomorrow morning.

LISTENING: The JOSIE AND THE PUSSY CATS soundtrack — no better road trip soundtrack has ever existed
FORECAST: It’s gonna be a long week.

Food Formulae: Beef and Plantain Bowls with Green Salsa

We made beef and plantain bowls with green salsa last week using a recipe from the fitness coaching app I use, and they were really tasty — but, as far as I can tell, there’s no way to export the recipe or bookmark it to Chrome or anything. So rather than sorting through the ~87,000 photos on my phone to find the screenshots the next time I want to make it, why not record the recipe here? Herewith, I humbly present a new post category on josh bales [dot] net: Food Formulae.

Beef and Plantain Bowls with Green Salsa

503 calories/serving — Protein 37g, Carbs 41g, Fat 23g

Recipe makes 2 servings

Total Prep Time: 30min (10min prep [or 20 minutes if you’re me], 20min cook)


  • 1 medium plantain
  • 11 ounces ground beef (93% lean, 7% fat)
  • 4 tablespoons La Victoria Green Chile Salsa Mild or Herdez Salsa Verde Mile
  • 1 tablespoon chili powder
  • 1 cup, chopped onions
  • 2 cups, chopped kale
  • 2 tablespoons coconut oil
  • Salt


  1. Preheat the oven to 400°F and line a tray with your finest aluminum foil. Peel and slice the plantain into pieces o’ eight. Drizzle with half of the oil, season with salt, and bake for 15 minutes, until golden brown, flipping once.
  2. Meanwhile, add the beef and chopped onion to a pan over medium heat with the remaining oil, cooking until browned and cooked through, crumbling with a spoon.
  3. Season this beefy hodgepodge with salt and chili powder, then add in chopped kale, cooking until wilted, about 2 minutes.
  4. Serve the beefy hodgepodge with plantains. Every good bottom deserves a top, so you will top this badboy with green salsa.