How time flies - a week goes by like lightning!

So much for keeping up... But I am keeping track, some days harder than others. I am loathe to bake with my non-local flour, despite it being my norm, so we are eating local bakery products more than ever. Strangely, the result is to actually eat more bread than usual! Here's the rundown:
Sunday 9/13
Some of our fresh yogurt w/ apricot jam I made a year ago.
A pear or two for snacks
Lunch is a fried pepper & egg sandwich with some Loleta Cheese ( I have never eaten so many sandwiches!).
Dinner is the Warren creek beans we cooked in the solar oven yesterday. Good thing as it rained today! We made them into refritos burritos w/ sour cream, fresh salsa, Loleta cheese & leftover cole slaw from the potluck.  A glass of Vinatura Heyseus to top it off.

Its a Monday... And work day.
We start with my "exception" Tea and Pear. The pears are about perfect, it won't last long.
Lunch is the best yet. We make amazing Huevos Rancheros. Eggs poached in some of my canned Zesty Salsa (see the Ball Blue Book again. All ingredients from our garden except the salt). We put some of the leftover warmed refritos on a Bien Padre corn tortilla, topped with the egg/salsa mix, grated Loleta cheese, fresh salsa, & some of the homemade sour cream. WOW! This was fabulous.
pear snack (a must!)
Late dinner of leftover beans & beef roast mixed together as burrito filling. Long day - we're bushed!

Tuesday - Boy the days are changing. This time of year it gets darker noticably earlier each night! I have Tai Chi class Tuesday evenings, so less time to cook.
it gts light so much earlier now. It really seems like it changes fast at this point.
Breakfast is yet another pear, brio toast w/ chevre & tea. We are using a chevre log as cream cheese.
We make solar rice while working so we will have brown rice on hand, and lunch is a
vegie-rice-egg boogaloo with grated Loleta cheese and fresh salsa. We are not keeping up with tomatoes, pears OR summer squash at this point. Hmmm...
A treat - dinner of local ling cod seasoned with my fish herb blend, rice w/ vegies, and corn on the cob.

Town again?!? Yup, Wednesday has become town day every week lately. Too many appointments.
We breakfast on vegie-rice- egg boogaloo & finish the Co-op Bakery apple berry pie our guests brought last Sunday.
We meet our son for lunch at Kyoto. OK, I'm NOT going to pass this up. They note right on their menu that they use local products whenever possible, so I am not worried about the chard or cabbage or at least some of the unbelievably delicious Sushi ingredients.
We pick up a few items at the co-op - notably Pastrami and chicken Apple sausage from Premiere Meats of Shasta. My husband, the carnivore, is very pleased.
I notice the Arcata Co-op meat Dept. has a sign listing many local restaurants that serve local Eel Valley beef (see below). I haven't even heard of some of these restaurants!
On the way home we stop at Eureka Natural Foods for a couple things (though I forgot the Coates wine I wanted). At the deli I am told that they use local greens when available, so we get a spinach salad & grilled tofu. Once home we have our daily pear. Loooong Day!

Restaurants that serve Eel Valley Grass-fed Beef:
Cutten Inn, Catch Cafe. Three Foods Cafe, Abruzzi, Jambalaya, Big Pete's, Big Blue Cafe, Golden Harvest, La Trattoria, Brio Cafe, Arcata Pizza Deli, Lost Coast Brew, Humboldt Brew, Angelo's, Las Casuelas, The Peg House, Gallagher's, Japhy's Soup Kitchen, Live From New York, & Amelia's.
What a great list.