The summer SSFC is winding down and this is the last post until we re-group and start posting again throughout the dark days of winter (a starting date is yet to be determined.)
I have been packing the freezer with peppers and shredded zucchini leaving no empty spots for anything. Each time I open the freezer I have to put a guarded hand up to catch anything that starts to fall out. This is not good! I was doing so well at eating out of the freezer and spaces were opening up left & right – until I started putting peppers and zucchini in there. Sigh…
Staying on track and eating out of the freezer, I thawed some venison and pork to do some power grilling for future meals throughout the week. I also pulled out a bag of chicken bones and started a pot of chicken stock too. I love making more than one meal at once, it saves time and energy.
After grilling the pork chops, I cut the meat off the bones. Since I already have chicken stock well under way on the stove, the pork bones can wait for a later date. Into the freezer they go. Sign…
Keeping my mid-day meal simple I made a quick pita sandwich. I realized half-way through eating it that I could have added some chard. Oh well, it was still good.
Where did it all come from:
- Pork – Bandera Grasslands
- Cheese – I made the cheese using Strykly milk
- Banana peppers – from the garden
- Anaheim hot sauce – made that last year
- Pita – Phoenicia Bakery & Deli
You can click on the SSFC badge at the top of the page to link to see what others are cooking up for the last post for this summer challenge.
Are you searching out more local food in your area?