Dark Days Challenge: Meal One

Here's dinner before I cooked it: meatloaf and chard.

I don't think I've ever made meatloaf the same way twice. Yesterday I decided to try to spice it up a bit. (I'm originally from Minneapolis so didn't grow up with much spiciness.) We usually don't cook this much meat at once, but I love meatloaf sandwiches so made a big one.

The meatloaf consists of ground beef, ground pork and Basque lamb chorizo removed from the skin. All came from local ranches. I added the usual eggs, also from a local ranch, bread crumbs from local bread gone stale, and Annies organic ketchup. Seasonings included sea salt from France, smokey Spanish paprika and pepper. This was my first time using this type of paprika so I didn't add much. Will probably increase the amount next time.

The chard came from our farmers market. I sauteed it in local olive oil and apple cider vinegar (not local). The vinegar gives it just a hint of a bite.

I've been reading comments from Dark Day newbies. I commend you for your determination to stick to all things local. I am a bit more relaxed about the word "local." I apply it stringently to rice, bread, meat, eggs, fruits and vegetables. I live in Lincoln, CA so it's a lot easier here than in the upper peninsula of Michigan.

Condiments are another matter; I like to experiment with seasoning and much of the time that seasoning is not local. Also, I don't have much opportunity to use local butter but I make sure that it's free of a cow's worst enemy, Rbst. We are going to northern Washington for Christmas so I will stop by Golden Glen Creamery in the Skagit Valley and buy a bunch of their butter and cheese.

Not sure if I will get another meal in before next Wednesday; still fighting the antibiotic-induced nausea.