I am going to confess, right now, a major sin today.  It involved lunch. 

Phew!  Nice to get that off my chest.  I'll explain more later.

Before I ate anything I did a weight check.  151 pounds, or 3 less than when I started.  Probably not significantly different as water weight can fluctuate by that amount, and my lips are chapped.  But I do admit feeling my wasteline tightening up a bit since starting this, which is great.  At 37, and not working out regularly like I did in college, I have noticed (and so has my wife) some "settlement" of the flesh towards and around my hip bones.   A reversal of that process is quite welcome. 

Maybe we market Locavorism using the tried and true methods of sex and vanity!

Breakfast 

I had the usual fare for breakfast.

Oct 12 Breakfast

Pheonix bread, toasted, buttered with Petaluma spread and drizzled with Willits honey.  Eggs from Willits.  Pears from our backyard.  Local tap water.

Lunch 

We had some guests in town looking over the whole WELL deal with an eye towards funding and so I had a choice to make.  Am I a rigid fundamentalist that can't adapt to the circumstances and will abstain from good hospitality, or will I break my vow for a single lunch in the month.  

I broke my vow.  And it tasted great!  (That's quip means an extra 10 push ups).

Oct 12 Lunch

We went to Ardella's, a locally owned joint that often buys organic incredients and is along main street so we could just walk there.  

I ate the BLT with cole slaw, and a pickle, and drank the "Arnold Palmer" which is iced tea and lemonade.  (Just a minute while I do a set up sit ups).

Lori, the owner, admitted that probably nothing in the meal was local, but also said she was letting everyone who asked know that she is open to that if we can help her make it happen.  Great!  She's on board in spirit.  I feel better.

Dinner 

My soups and stews have been lacking an animal-based stock.  With the addition of lamb to our locavore repetoire, I was keen on making another stew.  I put some scraps and bones with clinging meat on from last night into a pot, herbs like thyme, oregano, sage and bay, and garlic and onions, into a pot in the solar oven.  Brought this into the kitchen and added tomatoes, yellow summer squash and carrots then simmered.  Salted and peppered to taste.  All the herbs and veggies but carrots came from our garden.  The lamb was from a couple miles away.  We cooked our own potatoes and mashed them, then added butter and sour cream from Petaluma.  Beer was what we brewed at Hale's place.  

Oct 12 Dinner

One more thing I'd like to share.  My kids collected acorns (Valley Oaks) and are going to process them into flour.  So far they are only into the initial soaking stage.   

Soaking Acorns

Different acorn processing schools exist, but the one they are following calls for germinating the acorns first.  This softens them and converts some of the starches to sugars.  I don't know the whole story, so will eagerly learn along with them.