MargitB100
079
Here's my plate. That's local Vermont organic farm corn from Sunrise Farm, VT. The sandwiches are the meatballs cooked in tomato pasta sauce (it's a commercial brand, not sure what kind because we thawed it from the freezer where we had stored half a can of it, something cheap, probably Hunt's) and then mixed with red and yellow peppers (bought today out of the produce market bin at Shaw's) sauteed in olive oil. Those bulkie rolls they're sitting on are homemade from a King Arthur Flour no-knead challah recipe. You can see we eat a mixture of local and organic and homemade, plus the cheapest of the cheap commercial food.
079
Here's my plate. That's local Vermont organic farm corn from Sunrise Farm, VT. The sandwiches are the meatballs cooked in tomato pasta sauce (it's a commercial brand, not sure what kind because we thawed it from the freezer where we had stored half a can of it, something cheap, probably Hunt's) and then mixed with red and yellow peppers (bought today out of the produce market bin at Shaw's) sauteed in olive oil. Those bulkie rolls they're sitting on are homemade from a King Arthur Flour no-knead challah recipe. You can see we eat a mixture of local and organic and homemade, plus the cheapest of the cheap commercial food.