Pork Satay


OK, dinner. How’d we do, locally speaking? Before dinner our happy hour was accompanied by a quick bruschetta with bread from Clasen’s Bakery, tomatoes from Flyte Family Farm, goat cheese from Dreamfarm and basil from our own garden. The pork was from Pecatonica Valley Farm, the bulk of the peanut sauce was from Yumbutter, the spices on the pork were from Penzey’s, the cucumber and tomato in the dubious raita were from Flyte Family Farm, the Hopalicious was from Ale Asylum, local producers or businesses all. The rice, yogurt and limes were, unfortunately “not from around here” (imagine that in the best redneck lawman voice you can muster.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s