Day Two: Eat Local Challenge

Last night we received our order from Fran's Fryers (located North of Houston just outside of Dallas)!! Whole Chicken, Steaks, Chicken Breast, Ground Chicken, Turkey Breakfast Sausage and Link Sausage. All free range, antibiotic free, natural meat and poultry. I think we are set on protein for the challenge! I find that is one thing Texas has an ample supply of...local meats, poultry, fish and dairy products, and at a reasonable price.

Today's Local Menu:

Breakfast:

Kefir, Figs, drizzled with Texas Honey and some Texas roasted Katz's Espresso

Lunch:

Went out with Friends to Neptune's Subs. Sadly no Texas items, so I just had a small salad and some Ozarka Texas water (they weren't serving tap water). Neptunes is located in Seabrook...an area hit hard by Ike. Though not eating local food (not really any restaurants in Clear Lake that serve local food), I supported the local community, and the few restaurants that have been able to open back up.

Snack:

Homemade Central Market Wheat Tortillas (one of the best parts of living in Houston...widely available homemade tortillas...I can't remember the last time I had the prepackaged version) and some Houston Dairy Maid's Redneck Cheddar.

Dinner:

Fran's Freyer's Whole Roasted Chicken

Delicata Squash

Some leftover Purple Fingerling Potatoes (not local, but leftover from pre-ELC...we didn't want to waste the few pre-ELC items we still have left in our fridge)

Dessert:

My new favorite thing!!! Homemade Chocolate Pudding

I grabbed this recipe from another blogger "Eggs on Sunday" she has more great recipes I'd love to try. I made this with 1% milk (from CM/Organic from regional cows), Sugar from Sugarland, Texas, and my exception...Ghirardelli Cocoa Powder (San Francisco..not SO bad). I leave out the chopped chocolate, though I will start experimenting with other add-ins. I promised my husband peanut butter chips.

Double-Chocolate Pudding
Adapted from Bon Appetit, March 1996
Ingredients (for 2 servings)

2 tbsp sugar (note: the original recipe had 1/3 cup, but I found that a bit too much for my taste)

2 tbsp good-quality cocoa powder

1 tbsp + 1 tsp cornstarch1 cup milk (I’ve made the recipe with all kinds - whole, 2%, skim - all work just fine.)
1 ounce chopped chocolate (I like dark, but use whatever you prefer)

1 tsp vanilla extract
Directions:

In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch. Whisk in the milk. Heat over medium heat, whisking continually, until the milk comes to a simmer (don’t let it come to a hard boil.) Once it comes to a simmer and is gently bubbling, keep whisking it for 1 minute longer. The pudding should be quite thick at this point.
Take it off the heat and whisk in the chopped chocolate and vanilla extract. Divide among two cups and cover with plastic wrap before placing in the fridge to chill (if you don’t like skin on your pudding, place the plastic wrap directly on the surface of the pudding.)
Serves 2.