Nothing too adventurous, yet-- both this week's spaghetti and last week's beef stew are things that I cook regularly, just shifted a bit more locally.
This time around, my exceptions were pepper and parmesan cheese, neither of which I could source locally-- I really, really love parmesan cheese. Other than that:
Pasta: Spaghetti from the Santa Cruz Pasta Factory (note: I'm not sure where they get their flour, but their website says that they source ingredients locally whenever they can)Sauce: My own, made this summer with tomatoes from Happy Boy Farms and my dad's garden. Two new rules for next summer: I am not allowed to talk myself out of buying flats of tomatoes, and I am not allowed to open my canned sauce until after tomatoes are no longer available at the farmer's markets. Because these were my last jars of home-made organic sauces, and it's only December. Technically, I still have a jar of yellow tomato sauce, but I feel like I should save that for something really special. We'll see.
Meat: ground beef from this place in Cayucas-- I don't remember the name, but will look it up next time I use some. Woo!
Salt: Farmhouse Culture
Olive Oil: Bariani, from Sacramento
Pepper: exception
Parmesan: excepetion
Although this is not the most daring, new, and exciting of meals, my housemates seemed to really enjoy it, at least based on the amount of leftovers!
Dinner didn't happen until quite late tonight, because my friend Laurel and I spent most of the day out shopping. I managed to only buy one thing for myself: a new ice cream maker! My old ice cream maker has been surviving, zombie-like, for the last six months or so-- one of my housemates tried to wash it out, and ended up draining about half of the freezing fluid. So while it could almost freeze everything, it fell just short, leading to oddly-textured ice creams and syrupy sorbets. NO LONGER! I have a new ice-cream maker, and it is shiny and red.
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