Breakfast: Yogurt sprinkled over with granola, sweetened with hot maple syrup
Lunch: Shrimp escabechi, tortilla with refried beans, pulled pork and organic chicken, salsa, sour cream, lettuce, and cheese. And something that tasted delishious, but i have no idea what it is...
A walk around the vendors booths trying all samples caused me to find some really interesting things i haven't heard or thought of: a seven vegetable kvass, made like beet kvas and tastes just as good. I had some "salmon candy" which was a salmon marinated (I'm not sure if its marinated or soaked) in brine and brown sugar, then cured. SO good. One booth had the most interesting ferments, dill, jalapeno, and apple cinnamon crannberry sour kraut. I was only brave enough to try the apple cinnamon crannberry, and i must say it was amazing! Grated granny smith apples and cinnmon, with just a couple dried crannberries all feremnted with the cabbage.They also had original beet kvass, but also ginger, and garlic (which you cannot have unless you like garlic, a very strong taste that I'm sure people can smell right now, but in the sharp slight tang the kvass has).
A very Thanksgiving-like dinner: Herb Roasted turkey, sourdough spelt stuffing, roasted autumn vegetables, brussels sprouts (blegh, i didn't eat them all), Garlic Rosemary mash potatos, and for dessert warm apple goodies (a sort of apple crisp) with a ginormous scoop of cream whipped with honey.
Me and my mom couldn't finish our entire plates for dinner.
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