EAT LOCAL CHALLENGE
DAY 26

Breakfast:
Red Mule English Porridge and blackberry blossom honey - Georgia
Peach - South Carolina

Lunch:
Leftover catfish and rice noodles - see 8/25
Cucumbers and bean sprouts - cukes from N.C., bean sprouts from Florida

Dinner:
Rabbit noodle soup - rabbit from Florida, noodles bought locally while in Ohio, vegetables from Georgia
Parmesan squash bread (from freezer) - my own squash