Seems like a time for comfort food. For me so far: Venison, local grass fed steaks, five kinds of mushrooms, two kinds of local goat cheese, greens and canned tomatoes from the garden, home made sour kraut, piccalilli, pickled beets, Okra, pickled limes, and home made sour dill and bread & butter pickles.
I am good for a couple of weeks with maybe only one run to the grocery store.
Right now has been a good time to reach deep into the darkest recesses of our pantry and use up everything. A fresh start.
