Foodie? Moi?

[elfs]

"We need to use up stuff in the 'fridge."

A dangerous statement. Y'know what we ended up with? Chicken thighs baked in a Moroccan sauce of lemon juice, garlic, cumin, paprika, thyme, cinnamon, and redpepper, dished over couscous and sprinkled with fresh feta cheese for the protein, and for our vegetable: shredded blanched kale simmered with oatmeal and diced leftover pork, all on a plate with crisp quick-baked thin-sliced zucchini.

Woah. Yum. Recipes:

• Baked chicken thighs in Moroccan sause.
• Kale with oatmeal and bacon

Kouryou-chan didn't like any of it, except the couscous. She didn't buy it even when I tried doing Gusteau's accent.

I've also been enjoying 1554, a delicious beer from the New Belgium beer company, the group that makes Fat Tire. It's heavy flavor paired well with the rich sauces in this recipe. I've really tried to start eating locally, and while New Belgium isn't really local (it's in Colorado) it's better than Stella Artois, which must have ridiculous food miles: it comes from old Belgium.

Comments

[riverheart.livejournal.com]

Eating locally is such a great idea. We're doing as much of it as we can, too; the chicken isn't locally-sourced, but our beef still is, and now all of our produce is as well. We've joined a CSA. We'd do Pioneer Organics if they delivered over here. They deliver to Bainbridge, so why not to Port Orchard?

[omahas.livejournal.com]

Oh, I'm sorry you can't do Pioneer Organics. We just started with them a few weeks ago. The only thing they don't do is chicken, and I just spoke to them about that about a week ago and they said that they are working on it.

Now, not all of Pioneer Organics is local, but it's all organic, and you can see where *all* of it comes from, so you can choose where your food is localized to. Very nice.