Because We’re All About Variety
The Consort made supper last night. After I took a few bites I realized this meal would be as close to a local meal as we are going to have this week, so I ran in (the heat wave has broken so we can eat outside, halleluiah!), grabbed my camera, and took a picture:
He made an asparagus tart and also prepared some beets (one of Trixie’s favorite veggies), both the root and the greens. Can you see the creaminess on those beets? Mmm mmm. He says the sauce is just the beet juice, reduced, with a hint of ginger (I considered ginger a spice for the sake of the OLS rules). These were the least beety beets I have ever eaten. Not that I dislike beets. It’s just that their earthiness is pretty … strong … and it’s difficult to mask that, typically.
I smeared on some Dijon mustard, and before snapping the picture, the Consort insisted I make sure the bottle was visible. Why? Because Annie’s Naturals is based in Vermont. (I had no idea!). Not that the ingredients may have all come within 100 miles, but hey — local company!
And yes, this meal may be reminiscent of my OLS meal last week, But actually, it’s very different. See, I made an asparagus frittata, and this here was an asparagus tart — you know, with a crust. Plus, mine came with salad and bread. This one came with beets and beet greens. See? Totally different.
(Next week, the goal is to branch out. We figure we’ve pretty much nailed asparagus and eggs combos.)