Saturday, June 13, 2009

Project Local Rootz (Day Forty Three)

Day Forty Three's Consumption

June 12, 2009.

Spring Omelet
w/ Asparagus & Spinach
Shallots & Goat Cheese
side of rubykraut

Plain Sheep's Milk Yogurt
w/ honey
Slice of Volkonbrot w/ Goat Cheese

Baked Haddock
w/ Roasted Asparagus
Side of Mashed Great White Heirloom Taters
w/ goat cheese & rosemary
glass of Bartlett's Coastal Blush

Baked Macintosh Apples
w/honey, blueberries & oats
topped w/ Maple Goat Milk Ice Cream

Today had me leaving to finish off the work week in torrential rains...and in order to psych myself up I opted on a special breakfast omelet with asparagus ! You really can't go wrong whenever you cross asparagus cheese and egg... after a standard work day that included my daily yogurt pick me up at eleven... I started thinking about dinner. I started thinking about how good Tuesday nights haddock was and I decided based on the low haddock price to go ahead with a similar game plan. Its quick and easy and the end result is always very satisfying... Three quick steps... boil some potatoes, lay some asparagus spears in a pan, lay some haddock in a pan... season with seaweed & sea salt. Bake both pans at 425* for 10 -15 minutes... while that is cooking strain the taters add a couple tablespoons of butter and goat cheese...mash whip and stir to desired consistency and wallah ! Dinner is served....

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