It will be pretty easy to do these two days together, because we ate pretty much the same things both days:
Breakfasts--"corn muffins", in "quotes" because they weren't the light fluffy corn muffins one imagines-- we are grinding the flour with our blender, to avoid buying a grain mill (we don't need another thing in our kitchen, and it is not really in the spirit of the ecochallenge to buy new stuff...) so it's not as fine as it should be. Hence the heavier bread products.
Lunch-- smorgasbord of things including a hard boiled egg, cheese, hazelnuts, apple, pear, and some leftovers-- Monday it was leftover chicken, Tuesday leftover fried green tomatoes
Dinners-- Monday: veggie soup (broccoli, spinach, and some other veggies hanging out in the kitchen). Mark tried to make Ukrainian dumplings to put in the soup, but the flour texture was off, so I ate around those... Tuesday-- pork sausages from a nearby farm, cooked with asian pears, and a salad with pears and local brie.
We spent much of the last few nights preparing or cleaning up after preparing food-- and while we cook a lot normally, the extra hours of food prep and cleanup are definitely noticeable! The time consuming nature of the locavore diet has definitely got me thinking about what aspects of the challenge we can retain and which pieces are unsustainable in the long term.
Time to stop typing since my fingers are killing me from de-shelling fava beans for 2 hours last night...
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