Mon, Feb 21 – A week in the life of a locavore

I didn’t have to go to work today because it was Presidents’ Day… Woo hoo! I have found that it is a lot easier to locavore if you don’t have to go to work. Working from home makes locavoring a little easier, but the ideal locavore situation is not working at all (besides the locavoring work itself, that is). However, most of us do not have that luxury, so you just make it work somehow.

Breakfast: Hot cereal (made of flaked emmer and spelt) with hazelnuts, some of our canned apricots, and a dash of milk.

Lunch: Slice of toasted ‘Norwegian Farm Loaf Bread’ with a blend of our canned salmon mixed with Anna’s homemade feta and  topped with our picked peppers and our “end of the garden” pickles. Everything was local except the bread, which was purchased at the Moscow food COOP and is made from a mixture of local and regional grain. We buy this bread every now and then as a treat when we need a break from making our own. I also had 1/2 of a red d’Anjou pear from the tri-cities followed by our orange-mint tea with honey.

Angela's lunch

Mid-afternoon snack: I made yogurt today and it is always best immediately after incubation and before refrigeration. I never miss an opportunity to eat it at this stage! I added some honey and hazelnuts this time.

Dinner: Anna made homemade pasta (using soft white wheat flour) and a delicious alfredo sauce (using her aged gouda cheese that turned out more like parmesan) with turkey breast. She also served her hard cider.

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