Ok, I know I was said I was tired of typing “No Grocery Store Challenge, Day ___” , but in reality, I kind of miss it. So, I’ll insert one every now and then when I get excited about a new find or meal. Today was both.
For breakfast, fresh squeezed tangerine juice from the farmer’s market. This will dwindle soon, as their season is nearing its end. I’m contemplating ordering grapefruits and oranges from C&S Groves, but haven’t done so yet. For lunch, I knew I wanted a BLT, but wanted to make it healthier than it could have otherwise been. I had Barrie’s bread from Antonelli‘s Cheese Shop, an abundance of cheese as well, and some already cooked Kocurek Family Czech Bacon, local farm tomatoes and my garden lettuce. In my cheese box, was some Pondhopper and it smelled like the perfect party with the bacon.
The result was the Pondhopper BLT.
I cut off a smaller end of the Ciabatta than I wanted, but intended to load up on veggies. I slathered on some Texas Olive Ranch olive oil, and toasted it in the oven. The resulting sandwich was Kocurek Bacon, Pondhopper Cheese from Antonelli’s, a Milagro Farm’s tomato and my home grown lettuce. on toasted Barrie’s bread. I can’t think of anything better.
If you salt and pepper the tomato and lettuce, it really makes a difference, as does toasting the bread. Just sayin’.
So after too many errands to deal with this afternoon, I finally stopped by the house around 3:00 to put some dried black beans in to simmer. The beans were a gift from my oft mentioned friend Kristi, from one of her farmer’s market visits outside of Austin.
I dumped them into a pot of water, threw in some garden herbs, and the biggest smoked hock thing I’d ever seen, which was from Salt and Time.
I also threw in salt, pepper, chopped jalapenos, a bit of chopped green onion, and some chopped tomatoes. Then, I left the house for 3 hours and they were almost perfect when I got back.
I then went out again for more chores, then turned them off and decanted them in to tupperware for later.
I met a friend at Bar Congress for a glass of wine, then home for dinner. We also shared fried green tomatoes, an appetizer.
Then, I had thawed some Richardson’s Farms Fajita meat.
It looked like a single package, but once out, if was a lot of meat, thinly sliced and tenderized.
I seasoned it with salt, pepper, cumin and some red cayenne seasoning seared until it was medium rare. I heated up a little of the black beans.
I built two beef fajitas with black beans, Full Quiver Cheddar and of course, a drizzle of Taco Deli dona, on two flour Tortillas from El Milagro on 6th Street. Garnish is garden cilantro (from under its freeze protection). Voila! Fajita dinner!
And there are leftovers of everything!