Sculpin

I was thinking, “What can we do for our One Local Summer supper this week?” when I realized that we’d already had one on Sunday: a nice simple supper of local eggs and Whey Tastier sausage. I had some of the last backyard peas a little while later. (I’m one of those “eats six small meals a day” people. Not because I follow any particular health regimen that demands it, but just because I like it that way.)

Our food ways are definitely changing, if we can have a meal entirely composed of locally grown food without even noticing.

Bonus local food lunch: leftovers from Josh’s quesadilla feast, followed by lots of local cherries. It just isn’t summer until I gorge myself immoderately with cherries.

I’d planned to write up a brunch of brioche french toast with Rockridge Farm’s spiced apple syrup. However, that would have entailed not gobbling down all the Microbakery brioche before it could be frenchtoastified, and that just wasn’t going to happen! Mmmmm.

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