Monday, September 06, 2010

Day 21

Breakfast at Monte's Blue Plate, a restaurant that just so happened to have a Dine Local menu - Baked free range eggs (from Keene Organics), with potato, onion, roast peppers, tomatillo salsa, sharp cheddar and greens with a side of toast (and coffee). Note for later on: they have grilled doughnuts on the menu.
Snack - Steamed milk w/ local honey at the cafe

Lunch - Blue corn tortilla chips, yogurt, salsa, raspberries and a beer

Dinner - I went nuts and made two salads. One had sliced cucumber, sliced tomato, basil and red wine, the other one had cabbage, carrots (bought from the Dane Co. farmers' market), sliced summer squash, cukes and dressed with white wine and a handful of herbs. A Straka brat in a locally prepared bun topped with brat mustard and sauerkraut was served with Westby Cottage Cheese. MMMMM!

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