Day Thirty Four's Consumption
June 03, 2009.
Breakfast
2 Eggs Sunnyside down
Great White Heirloom Hash
w/ shallots and rosemary
side of rubykraut
Lunch
Plain Sheep's Milk Yogurt
w/ honey
Dinner
Garden Herb Pita Pizza
w/ tomatoes, basil, oregano, sage
goat mozzarella & romano cheese
glass of Hard Cut Apple Cider
Dessert
Baked Cortland Apples
w/ oats and honey
Topped w/
Blueberry Butter & Maple Ice Cream
Today was another standard day of local eating...loading up on breakfast felt good and kept me satisfied throughout the day. Dinner was a late night affair with Cassi working the night shift and myself being engulfed in prep work for "Local Rootz" show....on the down side I spoke with Dean of Mother Oven Bread...who warned me that unfortunately his current batches of bread were not made using 100% Maine Wheat and Spelt. Apparently the standards he keeps for his flour was not met recently by the Maine supplies...looks like Im going to have no choice but to start baking my own, soon come! Although his Rye Bread known as Volkonbrot is still made with all Maine flour...but Rye bread is a bit more pungent and unique...the local bread saga continues !
Transportation for today included 28 miles of my standard bicycle commute as well as 1 mile of walking around town on errands.
June 03, 2009.
Breakfast
2 Eggs Sunnyside down
Great White Heirloom Hash
w/ shallots and rosemary
side of rubykraut
Lunch
Plain Sheep's Milk Yogurt
w/ honey
Dinner
Garden Herb Pita Pizza
w/ tomatoes, basil, oregano, sage
goat mozzarella & romano cheese
glass of Hard Cut Apple Cider
Dessert
Baked Cortland Apples
w/ oats and honey
Topped w/
Blueberry Butter & Maple Ice Cream
Today was another standard day of local eating...loading up on breakfast felt good and kept me satisfied throughout the day. Dinner was a late night affair with Cassi working the night shift and myself being engulfed in prep work for "Local Rootz" show....on the down side I spoke with Dean of Mother Oven Bread...who warned me that unfortunately his current batches of bread were not made using 100% Maine Wheat and Spelt. Apparently the standards he keeps for his flour was not met recently by the Maine supplies...looks like Im going to have no choice but to start baking my own, soon come! Although his Rye Bread known as Volkonbrot is still made with all Maine flour...but Rye bread is a bit more pungent and unique...the local bread saga continues !
Transportation for today included 28 miles of my standard bicycle commute as well as 1 mile of walking around town on errands.
