ols week 3
well, would you look at that.
it’s saturday lunchtime, i’m just culling random leftovers from potluck friday the night before, and it hit me: i had all-local ingredients in my leftover specialty. i often use leftover potatoes this way, layering mashed potatoes, meat something, maybe some fromage blanc or cream cheese, some olives, perhaps, some leftover roasted veggies works well, and then a generous layer of shredded cheese; into the oven til the cheese is bubbly.
so this time, the ingredients for my leftovers specialty were as follows:
mashed michigan potatoes with kale (made by the inspiring richa and judith, who only ever eat all local; the kale was from their garden i believe)
leftover venison sausage from my parents, hunted by my father and prepared by my mother.
olive cheese from lubbers dairy, purchased that morning at the farmers market.
i tried to get a photo of it once served, but as you can see by this there was a struggle, the husband waving his fork and edging the camera away; i was getting in the way of his dinner!
but i’ll allow him that; after all, he’s been hard at work on my lovely kitchen, making it into what i envision the ideal simple-world real-food-making kitchen to be.