Our dinner tonight, made with ingredients we picked up at Essex Farm yesterday:
The soup wasn't as easy as the recipe made it look. At the end of her book, Kristin said something about if you don't have an immersion blender, you need to drop everything and go get one. And she's right.
Tom made two loaves of dense, crusty bread with the whole wheat flour we picked up yesterday, too.
All I have to say about that butter is, DAMN! That's some butter. Tom and I agreed that getting used to the strong, bovine-scented dairy products is going to be a big adjustment. My entire life, all my dairy products have been pasteurized and processed to within an inch of their lives, and the butter that comes out of a waxed paper wrapped just does not taste the same as the thick, musky, creamy stuff that comes out of the glass jar from Essex Farm.
I told Tom that I think the trick to getting used to these dairy products is going to be for me to use them sparingly. Just a pinch goes a long way, apparently!
I'm feeling better about the whole raw dairy thing now. I've done a lot of reading, and the health benefits of eating raw dairy definitely outweigh the risks, especially if the folks making the raw dairy (like Mark and his crew) know what they're doing.
I was glad that we had some rice in the pantry, and sliced up a couple of the tomatoes from last week's grocery shopping trip to round out the meal. Desert was (what else?) leftover birthday cake.
Unfortunately, Colden had a major potty training meltdown and spent dinner in our room, watching How to Train Your Dragon. Oy.
We went to Max's birthday party this morning over at the Jay fire house, and Colden had such a blast!
Tomorrow, I tackle making my very first English muffins. No more buying those from the grocery store, either, and it's the only thing I can think to do with that buttermilk that looks more like yogurt!
To be continued...