Hot! (Chile Peron) Curry Night
(Read What & Why I am Doing This Here)
Breakfast Day 21
Wheat porridge made from wheat berries [source: Eatwell], Sage Honey [source: Marshall's], Plain Yogurt [source: St Benoit], From the freezer - Stewed fruit: Pears [source: Cookiecrumb's garden], Blackberries [source: Swanton], Lemon Zest [source: not recorded], St George Pear Eau de Vie [source: St George] Salt
Lunch Day 21
Bread made with home ground whole wheat flour [source: Eatwell] and Olive Oil [source: Napa Valley Naturals], Radishes [source: Dirty Girl (check out the new baby photos - congratulations, Joe!)], Butter [source: Straus],Lettuce & Lovage soup: escarole & lovage [source: Mariquita], onion [source: Alemany Farm], butter [source: Straus], Chicken Broth and Bresaola [source: Fatted Calf], Salt & Pepper
Dinner Day 21
Aubergine & Patty Pan Curry with Cucumber Mint Raita & Brown Rice: Heirloom tomato, Squash, Aubergine, Chile Peron, [source: Mariquita], Shallot [source: Dirty Girl], mint [source: Marin Roots], cucumber [source: Happy Quail], Chile Powder [source: Cookiecrumb & Cranky] and brown rice [source: Massa Organics] Coriander, Tumeric, Cumin, Mustard Seed, Curry Leaves [source: unknown] plus 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt
Drinks Day 21
Tap Water, Dry Riesling [source: Trefethen] Tea (1 Cup and 1 pot)
Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce
© 2008 Sam Breach Hot! (Chile Peron) Curry Night
2 Comments:
At 22/10/08 10:36, D. Tunas said…
I see that you are doing well today!! ;)
At 22/10/08 13:23, cookiecrumb said…
So I am feeding you!
I will try to get you some local salt for next year.
Sorry I never materialized with the vinegar.
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