Menu this week: Grilled grass-fed steak, roasted veggies (beets, cauliflower and potatoes), salad with curry vinaigrette Indian spiced chicken and veggie stir-fry, salad with balsamic vinaigrette Hash from the leftover roasted potatoes, bacon, scrambled eggs It’s a short week because I’m going on vacation. I’ve been using up the veggies in the crisper. It looks like winter in there, I’m down to my last three squashes. I’ve left very little behind. I’m not looking forward to eating on the road, it’s so hard to find any food from a local foodshed, most of what’s out there flows through restaurant distributors like Food Services of America. I’m taking trail mix and bananas but they won’t last forever. I’ll post if I find something interesting, otherwise, I’ll be catching up on book and restaurant reviews, and the story about how my family came to live the way we do.
Menu this week: Moroccan sauteed vegetables and Moroccan chicken. Ted made couscous and lemon-mint-yogurt-cucumber salad Summer squash and potatoes baked in cream, salad with blackberries and balsamic vinaigrette Roast vegetables: beets, fingerling potatoes with olive oil and rosemary, cauliflower sprinkled with Madras masala (curry) powder; salad greens with a dash of rice vinegar Zucchini boats stuffed with onion, bread crumbs (from French baguette), parmesan and olive oil Pesto and chicken spaghetti, salad with balsamic vinaigrette, vanilla ice cream (mine) with peaches. At the Bremerton Farmer’s Market today the London Maid crumpet maker was selling paper cones of rustic rosemary crackers she’d made. They were awesome. Ted ate some of his with apple butter. … Continue reading