A work day - we have to get the orders out and a lot of shop work done. We start the day walking the puppy and dine on a pear breakfast.
Lunch is that summer favorite again, a tomato, cuke & pepper sandwich on Brio Bakery Olive Bread with some of our home made mayo.
I have defrosted a small beef roast for dinner and brown it using Tehama Gold olive oil seasoned with some of my Meat Treat herb mix. I saute and add onions, garlic, carrots, chopped summer squash and some of the Vinatura Table Red to the Dutch oven and cook it in the solar oven. I love the solar oven for this. Like a non-electric crock pot, it slow cooks our dinner while we work elsewhere.
When we are done working I steam some potatoes and corn on the cob to round out the meal, with a glass of the red wine on the side.
We are eating much more red meat than we usually do, during this challenge. Comes of having a freezer with a lot of local beef in it, which comes of having rancher neighbors from whom we can buy a quarter of an organic, range-fed beef. We can get local fish of several varieties, but locally grown chicken is not readily available. We ordered meat birds when we got chicks this spring, but due to a shipping mishap all but one perished en route. Very sad. And we ate the lone meat bird last month, before we decided to take the challenge. A 7 pound bird, it lasted several meals! I miss it now. Ah well.
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