When my alarm clock went off, I hit the snooze button to get a few more minutes of sleep. The next time I woke up it was an hour later. Yikes! I'd overslept!
(Actually, if you think about it, getting up when you've had enough sleep shouldn't be called "oversleeping". Instead, waking up before then should be called "undersleeping". But I digress.)
Anyway, as a result of my late start to the day, I didn't have time to cook breakfast and barely had time to pack lunch!
Breakfast
Donuts from the vending machine, washed down with a soda. Not what I had planned.
Lunch
Pretty much a repeat of yesterday. Leftover macaroni & cheese and a salad, plus the last of the challah bread. Again, the macaroni was non-local, but the cheese was local colby cheese (from Ropp Jersey Cheese in Normal). The salad was mesclun mix and waldmans dark green lettuce (both from Oak Tree Organics in Ashland), with non-local dressing. The challah bread was from Central Illinois Event Catering in Elkhart. For dessert I had strawberries from our garden, as well as a non-local orange.
Dinner
After work, I took a detour northwest and stopped by the Seaney Farms store in Sherman. I picked up some eggs from Loyd Family Farms in Williamsville; roasted garlic herb butter, sweet cinnamon honey butter, and a triple chocolate gooey butter cake from Central Illinois Event Catering; plus some bell pepper plants and broccoli plants. They also carried various meats from Toohill Beef, but a sign indicated it was corn-fed. Since watching "King Corn", I prefer pastured, so I decided to skip the meats.
Of course, I fully realize that the butter and the cake, while created locally, might not be made from local ingredients. That's okay. One thing I learned over the course of the last year is that it's okay not to be perfect at this!
When I got home, Dawn told me that she had gone out to the garden and picked another 2 quarts of strawberries! That was good, because we'd just about finished up the previous quart!
So, for dinner we had non-local baked potatoes with local roasted garlic & herb butter (from Central Illinois Event Catering), a salad of mesclun mix and waldmans dark green lettuce (both from Oak Tree Organics), with non-local dressing, non-local broccoli, strawberries from our garden, and a triple chocolate gooey butter cake (from Central Illinois Event Catering).
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