Localvores - Day Five

DAY FIVE - FRIDAY

Friday is usually pizza day here at the Kirby compound. When I have time, I make pizza dough and sauce in advance and then purchase mozzarella and toppings with the girls on our way home from school. Or, as a break from cooking, I buy a 'veggie pie' from our local pizza shop. This Friday, I chose a simpler route. Realizing that I had spent a considerable amount of time this week shopping, planning, cooking and downright obsessing about eating locally, I needed time for reflection. Rather than cooking, I chose to write. I passed the torch of making dinner off to the girls. They looked at me as if to say, 'seriously?' Yes, seriously. I've taught them how to make many simple things like eggs, pasta and rice. They are great bakers (better than me) and can follow a recipe like the best chemists. They are still learning about how to use substitutions and how to 'whip something up' using whatever's in the refrigerator. It's always interesting to see what they come up with when I ask them to cook for themselves. They rummaged through the pantry and refrigerator and decided on pasta with sauce with goat cheese crumbles

.

Dinner Menu for Day Five:

Pasta with Tomato Sauce and Goat Cheese

Pasta with tomato sauce - Sauce made from tomatoes grown on Rennsli Farm

Goat Cheese -VT Creamery, Websterville VT

Baguette - VT Country Deli, Brattleboro VT

#selfsustaining #homesteading #lessonsinbecomingselfsustaining #selfsustain #farming #vermont #rennsli #localvorism #offgrid #localvore

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