Day 2
Day 2 is in the books! Today was a big test for me because Sunday is a busy work day and I played softball with my church team for three hours. I was concerned that eating in this way would not leave me with enough energy to tackle a busy day that included exercise, I was wrong, I had more than enough energy and I still feel great.
Today didnt start great as I woke up late and realized I didnt have time to make eggs. Having no other breakfast options, I went to church without eating. Does anyone have any ideas for a quick breakfast to grab on the go?
For Lunch I duplicated the salad I ate yesterday, and for supper I made a delicious omelette full of fresh spinach and asparagus. I think this could be my go to meal for awhile.
Thanks to everyone who commented yesterday with some great tips and thanks to the Norris family for meeting with me yesterday and helping me not fear cooking so much. I know without a doubt that I would not be able to complete this thing without a good chunk of support, so thanks to everyone!
I am a big Michael Pollan fan and he is one of the people who inspired me to start this journey. Here is a good Pollan clip on eating locally.
http://www.youtube.com/watch?v=DhaG_Zi6izU
I think that at the co-op you can get flour that is local (not sure if it passes the 100 mile test or not). I'd make bread with it and grab a slice of that when you are in a rush. If you are getting local milk you could also make yogurt (super easy, really it is).
ReplyDeleteHow do you make yogurt?
DeleteSuper easy, like prairiemom said below. I've found that by far the easiest way is to get a 2 qt. Pyrex batter bowl (like a giant glass measuring cup, comes with a lid), dump the milk in, heat it in the microwave to 180, let cool to about 115, stir in your yogurt starter (I use a few tablespoons of plain yogurt per 1/2 gallon), put the lid on, wrap it in a thick towel and set it in the oven with the light turned on for about 8-10 hours. And you have yogurt! I strain mine through cheesecloth to make it more like Greek yogurt, and then whip it with a wisk to make it smooth. Easy peasy, almost no work. I need to go start heating milk for a batch now.
DeleteBerries will be coming into season soon, you can have breakfast smoothies!
ReplyDeleteIf you are interested, I have some local home made apple sauce,and dill pickles you can have, if you promise to return my jars. :-) the pickles are home grown with store bought vinegar and garlic, so I don't know if they count. I canned WAY to many jars last season. I think I have apple butter too. Apples from the apple orchard in harrisburg.
I will take any help I can get! All of those things sound awesome!
DeleteI also have frozen HOT flippin insane HOT peppers, and fresh and frozen Rhubarb. I can hook you up.
ReplyDeleteMaking yogurt is super easy, I did a blog post on it last year , I will link to it later... Basically you hear milk, add a culture and let it sit 8-24 hours until your milk becomes yogurt. It is a very "set it and forget it" type deal. You can buy culture at the co-op or pomegranate market or use store bought plain unsweetened yogurt as starter. Neither of which would fall into your local parameters. BUT I HAVE some I just made. I can give you some of mine to use as starter if you want to give it a go
ReplyDelete