I hate to keep braying about this, but I don’t hate it so much that I won’t keep doing it. This is (Ta-daaa!) our first all-homemade meal. At least that I can recall.

Milk: neighbor’s cow. (I won’t be getting a milk cow anytime soon.)
Waffles: homemade from wheat we ground, oats from our storage, and various & sundry elements from Jessica’s apothecary.
Butter: homemade as detailed yesterday.
Syrup: homemade maple (from a bottle). This is Emma’s dish; mine has homemade apple syrup from the apples we pressed last fall.
Eggies: (not shown) home grown.

Yahoo!

Virtually all of our meals are made from scratch at home. The chief barrier to further gloating about all-homemade meals is those two culprits, butter and sour cream. They were always store bought (actually I guess what we call “butter” is actually Partially Hydrogenated Vegetable Oil, or Coconut Oil, or Motor Oil, or something. So that alone sets me at the edges of the Pre-Fab Food As Chemistry Set camp). But now that we’re scooping better than half a gallon off our raw milk every week, those two culprits shall FALL! And in my spare time perhaps I’ll have the generosity to document other all-homemade meals going forward.

I mentioned this morning’s homemade triumph to Jessica in the midst of the A.M. Rush and she whipped out her camera for a shot—which I promptly copied to the computer so as to commemorate for today’s post. (There will be no post for tomorrow; I’m off that day. Jessica has something special planned for my 40th birthday.)