Got up late so we had to head straight to the Athens Farmer’s Market.
Having finished our shopping, we stopped at Big City Bread Cafe for brunch. I ordered the Burgundy Mushroom Quiche and Darren had the Meat Omelette, containing soprasetta, arugala & olives.
After putting away our bounty from the market, I began braising oxtails for dinner. Quite sometime ago I purchased oxtails from Nature’s Harmony Farm through the online market Athens Locally Grown. I had absolutely no idea how to prepare them. Poking around at some of my favorite locavore food blogs, I discovered Last Night’s Dinner posted a picture of Braised Oxtails, her significant other had just made. When we asked for the recipe, we were told that the preparation was based on a recipe from the Zuni Cookbook. I had not heard of the cookbook. So I added it to my wish list for our then impending anniversary. The cookbook is wonderful and the recipe turned out great. I served the oxtails on Red Mule Polenta de Georgia from Mills Farm
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