Again no breakfast, except coffee with goat milk. I need to get better about that. I met a new friend Jenny Peterson, of J. Peterson Designs Landscaping for lunch. She suggested Central Market Cafe, and I agreed and met her there. I have signs on my car for my garden company, didn’t want anyone who reads this to think I was cheating and shopping, so I parked as far away as possible from the grocery store. Goofy, yes. I had the grilled salmon salad, and it was as good as it always is. Central Market used to be my go-to store, and as I peered into the store from the cafe, I did feel the desire to go grab a cart and start filling it up. But, instead I went to the Triangle Market and the dinner I have in the oven promises to be amazing. I thawed Kocurek Family garlic sausage for tonight, thinking I’d eat it with greens I had on hand. But I spied some enormous portabello mushrooms and bought 3. I also got some hydroponic tomatoes, and of course more Kocurek stuff, like I might die if my supply got too low. When I opened the freezer to put today’s finds in, three packages bearing the Kocurek Family crest fell out, so I really need to eat what I have before buying more. So, for dinner, I defrosted some of the pesto I made at the end of basil season, and spread it over the big mushroom (which I reamed out to hold more stuff). I cut up a tomato and put that next, topped with the crumbled sausage, then crumbled some Made in the Shade Dairy goat feta on top of that and popped it into the oven. I hope it is a great as it sounds. (Took a blog break to eat the shroom. So good, I’ll be making variations of this one again.)
I have had some longing for foods that I’m unable to get. Garlic tops the list. I’ve got some planted, but it will be months before I can harvest it. Parmesan. Perhaps I’ll fly to Italy and buy it local there. Popcorn. My favorite snack, topped with Parmesan. Parmcorn, I call it. And I had a craving for tuna salad a couple of days ago. Otherwise, no problems and I’m eating great food and having fun learning to be more creative with my cooking.