Woot! One week in and I’m excited. I have a bacon, mushroom, onion, tomato, goat cheese (all farmer’s market) quiche in the oven as we speak, to launch into week 2. Today, I had no breakfast, (bad, I know) salad and snapper for lunch from Cafe Josie, and dinner was local salad with boiled duck eggs, chevre, and Texas Olive Oil Co. oil and basalmic dressing. I attempted to make butter from the Wateroak Dairy Goat milk, but it didn’t happen. I guess I need to study it more. The goat milk tastes nothing like goat cheese, no tang at all. It is really creamy and tastes pretty much like cow’s milk. I was surprised. I might even like it better. I’m looking forward to the downtown farmer’s market tomorrow, because I want shrimp and fish. I feel like my options are limited. They aren’t, but since I can’t just jump up and run to the store on a whim, like I used to, I want to have all the options covered before I launch into the week. I think it is still a hoarding mentality, which should subside, but when you limit yourself so strictly, you tend to feel really restricted. I’m not restricted much at all, it’s just a feeling I think. The Sustainable Food Center is going to offer a 1 week Eat Local Challenge in February, and as asked me to partner up with them. I’m honored to assist in any way possible. I guess I need to keep honest until then at least!
Reading “Animal, Vegetable, Miracle” by Barbara Kingsolver regarding a family that embarked upon a similar challenge. Looking forward to hints and tips. So far, they are buying not local flour and coffee. But I’m just on Chapter 3.