It would have been 100% local except the pasta came from Italy...
Orecchiettte is my favorite shape of pasta and I haven't figured out how to make it. I'll just say I'm honoring my great-grandmothers. One who was from Italy and Nana who made it with the sharpest cheese she could find (as my mother remembers). Nine year old cheese is pretty sharp (I used just a pinch of that cheese, the rest a bit milder).
For something new, I tried a different way of cooking broccoli. I cut it in bite sized pieces, drizzled hazelnut oil over it and roasted it in the oven until it was tender. About half way through I tossed in a handful of hazelnuts. Worth repeating.
And...
I figured out what to do with some of my yarn. The cone is silk and the other cotton. A narrow scarf would be nice for summer, especially if it never stops raining.