omlete: 2 eggs (Holly Grove [HG]), spinach (grandfathered)
2 pieces gluten-free toast (grandfathered)
decaf coffee (Community, from Rouse's; allowed under the Bienville Rule)
Lunch (late lunch, so technically a snack)
Chilled Berry Soup
(adapted from The New Moosewood Cookbook, Mollie Katzen)
3 C water (called for orange juice, but I didn't have any local)
3 C half and half (Smith's Creamery) (called for buttermilk or yogurt; couldn't find local versions at Rouse's on a Sunday) [I don't recommend using half and half - it messes with the consistency - too thin]
Juice from half a lime (Rouse's, Mexico)
1 Tbs. sugar (Rouse's Best Yet)
1 pint strawberries (HG)
1 pint blueberries (HG)
mint sprigs
Blend water, half and half, lime juice, strawberries, sugar and half of the blueberries on puree (or less if you prefer a chunkier soup). It will likely take several turns in the blender. Chill the blended mixture. When ready to serve, put a small hand full of blueberries in the bottom of the bowl and cover with the chilled soup. Garnish with mint sprigs. (my husband opted to sprinkle cinnamon on his).
Great on a hot New Orleans afternoon.
Dinner
Venison and pecan salad
Mixed greens (HG)
Pecans (Bergeron's from Rouse's)
venison strips (killed by my father-in-law in KY; not sure if it counts. it had to get on a plane to get here, but my husband and father-in-law were with it)
Dressing: pecan oil, Pitot House pepper vinegar, sugar, soy sauce (standard; not local)
Accompanied by: Lazy Magnolia Southern Pecan Nut Brown Ale (Kiln, MS, Rouse's) and Rouge Militaire (red wine) from Pontchartrain Vineyards, Covington, LA. The wine is excellent and the beer is sublime.
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