This is going to be a boring read. Breakfast, 1 Bat Creek Farm gala apple. Lunch, Boggy Creek baby arugula, with preserved lemon and Texas Olive Ranch Olive Oil. Dinner, 2 Boggy Creek Farm boiled eggs, 1 Boggy Creek pepper, and a garden lemon cucumber, with homemade Way Back When yogurt and Springfield Farm dill.
I have lots of eating to make up for, so I’m going to continue this way for a while. I must say, that I woke up at 5:00 ready to rock and roll, so its a good thing.
Breakfast Scramble
Day 213, I broke out my new induction cooktop and made a breakfast scramble with garden onions, peppers, tomatoes, Smith and Smith Farm Eggs, Dai Due Chorizo, and topped it all with some Full Quiver Chedder. It was a hearty breakfast and lunch, and fueled me for working in the garden for hours.
For dinner, I had leftover short ribs and rice from Saturday.
Day 214, for breakfast I had a gala apple from the SFC Farmer’s Market. I believe it was from Bat Creek Farms, in Bertram. For lunch, mom and I went to 34th Street Cafe and I had a hacked salad with shrimp. For dinner, I had breakfast tacos: Smith and Smith Farms eggs, garden peppers and tomatoes, Full Quiver Cheddar on 2 blue corn tortillas from the vendor at the SFC Farmer’s Market downtown who sells organically made tamales. I can’t remember the vendor’s name, but they were good!
