I continue to eat well (locally)

The Oats lady is back!
Originally uploaded by V'ron.
The relative ease of being a relative locavore continues. Blueberries are gone, but Michigan peaches are still about, and the melons are coming in with a venegance and they are actually good for smoothies. There's a wonderful cheesemaker who makes some really good cheese. I was buying a wedge of her really nice cheddar, and raving about how good it is stirred into steel cut oats. And whaddaya know, the oat lady was finally around with bags of steel-cut and other oats! Yum. Now I can make this wonderful recipe that my online friend Mimi turned me onto with ((except for the sea salt and the really good Olive Oil) completely local ingredients. It's called Sexed Up Oatmeal.

Like the recipe says, this works wonderfully but you really have to use top ingredients. Do NOT use pre-shredded Kraft cheese. You will need too much to get the flavor, and everything that is good and wonderful and wholesome about this will go kaput in a haze of over-cheesing. No, you want really good, flavorful, sharp (and i've used parmesan or some good stinky cheese made by my favorite cheese lady) cheddar for this. You also want excellent olive oil for this. You want to taste the fruityness of the olives. This is not the big ol bottle of cheap olive oil you use for cooking or salad dressing. This is the tiny bottle that just smells amazing when you open it. And that's the thing about eating this way. Cheese and oil are not ingredients, they are flavor agents.

So I loaded up this morning with this savory oatmeal which kept me really happy most of the morning, and finished it off with a peach. Had grass-fed beef burgers over the weekend and I dropped a pound this week. Half the battle I've learned over the years is enjoying, really enjoying your foodinstead of just slamming it down. That's easier to do when you feel good about it on a number of levels.

Holding stead this week, no gains, no losses.


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