The Two-Weeks-In/Halfway-Through Meal Report
Hello everyone!
I hope your Monday is going well.
Today I wanted to give everyone a little update on how our 100 Mile Diet is going. At our events, many of you seemed to be interested in exactly what Erik and I were going to be eating, so I thought today I'd give you an account of our meals. You'll probably notice that they increase in complexity and overall ability-to-fill-you-stomach-ness. We're getting better...
You might also notice that I don't record lunches. For lunch, usually Erik will take leftovers (I'll take them too if there's enough), and I bring an assemblage of things to make a lunch (typically a piece of bread, some sticks of cheddar, fruit, sometimes a salad). I'm not going to write all of those out since it would take a while and be rather boring. I have had some amazing fruit salads for lunch, though, featuring peaches, plums, figs, and blackberries (all from within 30 miles).
Also, you'll notice breakfasts get repetitive. I've never been one to branch out a lot with my breakfast, so this is normal. Erik doesn't really eat breakfast. The only notable exceptions will be if we make a big brunch, which is really more lunch, and always delicious.
Okay, enough prelude. Sources are in parentheses!
Week One
...was a little rough. We ate a lot of yogurt and toast and eggs.
Monday August 15
B: yogurt (Nancy's) with berries (u-pick), honey (Heavenly Honey), and hazelnuts (Bernard's Farm)
D: lamb sausage (Yamhill), with sauteed greens and fried eggs (friends, friends, butter from Rose Valley)
Tuesday August 16
B: yogurt
D: fried eggs with green bean & basil salad (beans-Dayton, basil-Red Ridge [perk of working there], olive oil-Oregon Olive Mill, wine-Dundee, salt)
Wednesday August 17
B: yogurt, toast (bread-Nature Bake Oregon Grains)
D: green salad with homemade ranch dressing (greens-Dayton, turnips-Mac, yogurt, chives-my balcony, basil-Red Ridge), grilled cheese sandwich with tomato (bread, cheddar-Tillamook, tomatoes-Yamhill)
Thursday August 18
B: fried eggs on toast
D: big green salad with vinaigrette (greens, olive oil, wine [I've been using a dash of wine instead of vinegar in my salad dressings--works well!], salt), antipasti plate (salami-Olympia [not 100 mile, but close-ish and amazing], cheddar, tomatoes-Yamhill)
Friday August 19
B: yogurt with berries and hazelnuts
L*: smashed potatoes (spuds-our garden, butter-Mac), scrambled eggs, sauteed greens
D**: at work
*Erik came home for lunch that day
**I worked a wedding that night and ate not-100-mile food
Saturday August 20
B: yogurt and honey
D***: cowboy beans (beans-Mac, smoked hamhock-Carlton, tomatoes-Yamhill, honey, salt), green salad, mixed berry cobbler (berries-u-pick, flour-Willamette Seed & Grain, butter, salt)
***the start of our yet-to-end cobbler phase
Sunday August 21
B: yogurt with leftover cobbler
D: green salad, lamb sausage & mushrooms with red wine and butter sauce (sausage & mushrooms-Yamhill, wine-Dundee Hills, butter-Mac), cobbler
Week Two
During this week we started being more intentional about making meals. Our routine now is once we're both home from work, we take a little break, and then from 6 to 8 or so, we're in the kitchen cooking and eating. It's a nice routine, and we've made some really delicious meals!
Monday August 22
B: yogurt with honey and berries, eggs
D: chicken breasts and thighs stuffed with white cheddar and basil (chicken-friend, cheddar-Willamette Cheese Co, basil-Red Ridge), green salad with yogurt dressing
Tuesday August 23
B: yogurt with honey
D: oven-roasted drumsticks and wings with garlic-thyme-sage croutons (chicken-friend, garlic-yamhill, olive oil, butter, bread-Nature Bake, herbs-my balcony), roasted green beans (Dayton)
Wednesday August 24
B: yogurt and berries
D: 7-bone beef roast with onions, home fries, roasted filet beans (beef-Scholls, all produce-Scholls), blueberry bars (not 100 mile but tasty!)--Thanks Mom!
Thursday August 25:
B: yogurt with berries, toast
D: Celebration Dinner at Community Plate-- Gaining Ground Farm Mixed Greens with olive oil, ver jus, and hazelnuts. Worden Hill Farm Pork Loin with braised greens, Oregon grits, and cherry sauce. Wine Poached Munoz Farms Peaches with honey roasted hazelnuts and chevre. YUM!
Friday, August 26:
B: yogurt and berries with honey
D: potato latkes (potatoes-our garden, egg, onion-Yamhill, salt, flour), fried eggs, and roasted green beans (friend), 100 mile bread! (I did use dry yeast and salt in it)
Saturday August 27:
B: yogurt and berries with honey
D: tuna steaks! (Newport, cooked in olive oil with salt), fresh corn fritters (corn-Dayton, flour, salt, cheddar, egg), green salad
Sunday August 28:
B: yogurt and berries
D: lentil stew thing with onions, tomatoes and peppers (lentils-Parkdale, produce-all Yamhill, olive oil, wine) & oven-roasted honey-rosemary chicken legs (chicken-Oregon City, honey, salt, butter, and rosemary-friend), cobbler
One interesting development so far in our diet is how we have started eating a lot more meat. It helps to fill you up in a way that all-vegetable meals can't, and it's so readily available! I have both friends and family who raise chicken and beef, and lamb and chicken are also available from local sources at Roth's (and beef, pork, and fresh fish at the Farmer's Market as well). It has added a lot of dimension to our meals, and is helping fill the gap left by convenient carbs.
Another thing we've noticed is how fast things have gotten easier. We've moved beyond the initial "oh god, what am I going to eat?" phase, and instead are taking time to come up with and execute real meals. We've also gotten better at packing away leftovers the night we cook so our lunches are ready for us in the morning. And we've started making dessert, which just makes everybody happier!
So, that's our halfway update! We're going to be leaving town this weekend to visit friends in Boise, and no, we're not going to be doing the 100 mile diet while we're there. We'll keep you posted on how we're doing once we return!
Feel free to leave us questions or comments here on the blog! We'd love to hear from you!
-Beth
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