Local Flavor

The latest incarnation of my mac and cheese had a decidedly local flavor, featuring:

+chunks of bacon from Pat’s Pastured, and a roux made with the rendered fat from same
+Rhody Fresh whole milk
+three delicious Narragansett Creamery cheeses – Obama Blue, Old Gold and Patty Parker
+Crystal Brook Farm goat cheese
+a topping of crumbled Seven Stars bread, countertop rosemary, and homemade butter
+and a Baby Greens salad on the side

Dinner:  December 11, 2008

Eating local never tasted so good.

5 thoughts on “Local Flavor

  1. Sharon says:

    Suddenly the fancy dinner we are about to go out for doesn’t look as good. Maybe we’ll have this tomorrow. On the plus side, the restaurant gets everything locally whenever possible, so we are sort of eating local.

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