Southwestern Vermont Eat Local Challenge: Day 3

Breakfast: 1/2 a banana crunch muffin. Trader Joe’s coffee

Mid-morning snack: cantaloupe from Clear Brook Farm, Castleton crackers and Cabot cottage cheese.

Lunch: Caprese sandwich with Al Ducci’s mozarella, home-made pesto, and a Clear Brook tomato on bread baked in Vermont.

Après déjeuner gourmandise: milk chocolate non-pareils.

Dinner: Prince spaghetti with Dale’s home-made spaghetti sauce (tomatoes, basil, oregano and carrots from her garden) and garlic bread.

Dessert: Wilcox ice cream and a maple cream cookie.


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