Tonight's dinner was eggplant and tomatoes sauteed in a little olive oil with a bit of garlic (from mom's garden last year) and some onion. Spaghetti with freshly made pesto made with basil, romano cheese, walnuts, and some of olive oil - I used the good stuff.
The eggplant, basil, and grape tomatoes are all from our garden. The olive oil is local too, although not from North America. It is a locally produced olive oil from a small town in Italy near Siena that one of my skating students brought back from her visit there earlier this summer. It's really good too - the kind worthy of dunking a nice slice of crusty artisanal bread. She knows me too well. I don't cook that often, but when I do, I appreciate wonderful locally crafted ingredients.