- A thick slice of meatloaf made with essentially the same ingredients as mentioned in this post, chiefly local grass-fed beef and forest-fed pork out of the freezer, but topped with a North Carolina barbecue sauce instead of ketchup;
- four small, local potatoes (a mix of red skins and white) saved from the farmers' market (potatoes are getting a little soft and sprouty, but still seem to be fine for eating), zapped in the microwave and topped with butter, salt, and pepper;
- and half a head of the very nice local broccoli that I found recently at Integral Yoga Natural Foods (I was hoping to find local collard greens, but thought the broccoli looked good for dinner vegetable of the week), steamed and then tossed with a lot of butter and a little lemon juice.
It's been a long week. One advantage of this meal was that I could prepare the potatoes and (leftover) meat loaf in the microwave while steaming the broccoli on the stovetop. Since the meat loaf was already made, the preparation was quite easy. Good for exhausted me.