Hey All,
I am sick as hell and got given the run around by our current narcotics legislation in Utah. I went to the doctor at 7am, since I was already up and attempting to go to work, and this ear pressure told me I better get to the doctor, I went for the 3rd time in a week. I'm now the proud owner of a hydrocodone and Augmentin prescription....I had them phoned in, oh, that's right, because of the "crack down" on prescription drug use, I have to present the prescription in person to get hydrocodone....oh well at the least it gave me an excuse to go shopping and take Smith's (a Kroger product) for 28% of retail! I know pretty measly, considering what those diva's do on TV, but still not bad for just getting started.....
I've often been skeptical of "e-coupons"....but guess what, they work! and on top of your "Valued shopper" card too boot! I had one for $1.50 off Laughing Cow cheese....and yes, I love those lil' devils as a special treat....with $0.50 already off because of my club card, I paid just $1.46 for my favorite lunch treat. Throw in a $.16 packet of crackers and leftover dinner protein and I just made a pretty nice lunch for less than $1. I also scored big with $1 off ground Turkey (brought it to $0.99/lb for 2 lbs), $0.60 off chilis (brought them to $0.09/a can), and $0.50 off club brand cheese (it was still $4.19 for the 1/4lb. of parmesan, but still a steal).
And, since I've been saving so much money by shopping wisely, its time to talk Tiffins!
You don't know tiffins? Tiffins are stylish, hearty lunchboxes, like my Grandfather, my father, or myself, would have carried into the timber....you know, hearty, in case you dropped a tree on it, but stylish, because, well....it's me....and hearty because I could usually figure out how to fall the tree on top of lunch.... Because we worked in colder climes, it usually came disguised as a cooler with a thermos on top, to keep the coffee warm...apparently we didn't give a crap if our food was cold, but our coffee damned well better be hot. It turns out its also part of a green food movement called Green Tiffin
The concept is neat to me, a well prepared meal at your office for cheaps....just let me pick up the container at the end of the day and refill it for you.... Have you tried such a thing? Does it appeal to you? I'm curious....would office mates be in on a "dine 'o round" for lunch at work? Just a few of the ideas that come to mind...."Mystery Monday", "Take Your Luck Tuesday" but it has to be homecooked and properly preserved, not weeks' old rotting....
Autumn days in Utah remind me of Summer days in Montana working the timber with my Gramps. It was a hard detail, but I didn't mind, as long as I got paid.....I had better prospects in science, so did my Husband. I'd like to say it was worth it, but I will say the timber was less stress....and I didn't have to worry about my equipment killing me
Monday, October 27, 2014
Friday, October 17, 2014
Weekly recap....we survived!
Hey All,
Greetings from the backside of Decompression travels. Its been a wild ride. I made it to one of the planned decompressions and given the events surrounding missing one, and ill health on the part of Husbear, we may be done for the year. I also dropped a ladder on my right foot on Tuesday, and it bruised like a sonufagun. Needless to say, we're both a bit gimpy right now, but that hasn't stopped us from good food!
So I'll start with the recap of the past week. I haven't done shopping yet this week, instead, I went out for beers with my beloved crew from work.
The prep didn't get done on Friday, as planned, but we managed to pull it out and eat well with minimal fuss this week.
Monday was the return from the travels, so we just ordered in a pizza. Meats on thin crust was very nice.
Tuesday: Flatbread Margherita
I found a package of sandwich thins in the freezer, so rather than go through the pain of making the flatbread, we used those instead.
The hardest part of this prep was the chicken. We thawed out some chicken thighs, sliced thin, fried it up with onions, oregano, thyme, and salt.
After that, it was literally layering the basil, tomatoes, chicken, and halved mozzarella balls onto them. I gave them each a squirt of balsamic vinegar on top, bringing a bit more of a buschetta type flavor to them.
I broiled that on lo broil, to get a good crisp on the bread until the cheese was bubbly and the exposed edges of the bread.
Here's what it turned out like. It ended up making quite a few, and they have been a great lunch treat this week.
While those were cooking we prepared the meat and tatzeki for the BeefTeki on Wednesday. Unfortunately my camera ate the picture. I did something different with the tatzeki and added the salted and sugared onions (about 50/50, let it set til the onions wilt) to it. It made for a great sauce that has also been a delicious dip on corn chips.
I also cheated on the BeefTeki (see This Entry), I found a package of pita bread in the freezer, so we did that instead of the flatbread. I should note, I don't feel too guilty about either, I typically get the bread on sale for $0.89/package and keep it in the freezer for weeks like these.
Thursday was a rough one. I was informed about 30 minutes before quitting time that two of our biggest performance measures for 2014 have been modified for the 4th quarter. I'm proud as hell of what myself and our team have been able to accomplish this year. We came into the year struggling to meet acceptance and turn-around rates. It took a ton of hard work and way-outside-the-box thinking by every single member of the team, but by March we were kicking the snot out of what we thought was an unattainable goal. In a nutshell, acceptance rates have been increased an additional 33%, and turn around times have been decreased 37.5%. Fair to say, my unethical douchebaggery radar was going crazy and I really wanted to cry. I'm proud of myself for challenging it politely during the staff meeting and having a very angry conversation with my boss without losing my mind. Admittedly, he was unimpressed when I told him, "You want to know where my motivation is right now? FUCK YOU! That's where!" and flipped him the bird. So yes, yesterday was a late dinner after much processing. Dinner was worth the wait, though. Yes, this is also a favorite dish that I save for special occasions....or when I'm stressed out.
Walnut Shrimp
Shredded Cabbage
1/2 cup sugar
1 cup water
1/2 cup Walnuts
A pot of rice (I like Jasmine for this, as it soaks up the sauce and makes it milky)
1 lb. Raw Shrimp, peeled, deviened
1/2 cup flour
3 Tblsp. cornstarch
1/4 cup Mayonnaise
2 Tblsp. Honey
I start a pot of rice at this point, unless you have some ready made in the fridge, then just reheat it.
Heat the oven to 180°F, or the lowest setting if your's won't go that low.
Heat a deep fryer to the chicken setting (typically 375°F).
I didn't have walnuts handy, so we didn't do this and had a honey glazed shrimp, but it was still delicious. If you have the walnuts, bring the sugar and water to a boil, add the walnuts and boil together for 3-5 minutes. Drain and set the walnuts aside.
Place the bed of cabbage on a baking sheet. Place it in the oven while you prepare the rest.
Mix the flour and cornstarch in a large bowl with a lid. Pat the shrimp dry with a kitchen or paper towel. Add the shrimp to the bowl, shake to coat. You will have leftover flour mixture, this is normal. Toss the shrimp in the deep fryer and fry until done.....5-8 minutes.
While the shrimp are frying, mix together the mayo and honey. If you have it, juice of half a lemon adds a nice kick.
Pull the shrimp from the fryer and let drain. Remove the cabbage from the oven and pour the shrimp over. The cabbage will have wilted perfectly to that earthy sweet that makes this dish stellar!
Pour the mayo/honey mixture over the top.
Here's what last nights looked like. Oh and don't worry that there isn't much salt. The natural salt in the shrimp is perfect.
I usually have a couple of minutes left while the rice finishes, so I just pop it back in the oven so the cabbage gets sweeter and the mayo/honey glaze runs all over and coats everything.
Serve with rice for a delightful meal!
I skip the trouble of whipping egg whites for the batter. Its a pain and I prefer the crispier shrimp that don't require hand dipping. If you like the big puffy battered shrimp, whip two egg whites to stiff peaks, fold in the flour and cornstarch and hand dip the shrimp. Personally, I find it a time suck and painful process.
Tonight we're supposed to do steak and corn on the cob, and tomorrow will be the chorizo and peppers.
Some thoughts on the week ahead:
The days are cooling down and I found some recipes for Salisbury Steak.....one loaded with mushrooms, which Husbear loves, so I'm pretty sure it will happen.
Cauliflower is on sale. I think I'll make cauliflower salad. Creamy cauliflower soup was also recommended. I'll give the weather forecast a look and see if it will be a good idea.
Also, lettuce is on sale, so I may look into the curry chicken salad.
I'll likely write more as plans develop.
Lotsa Love,
3Day
Greetings from the backside of Decompression travels. Its been a wild ride. I made it to one of the planned decompressions and given the events surrounding missing one, and ill health on the part of Husbear, we may be done for the year. I also dropped a ladder on my right foot on Tuesday, and it bruised like a sonufagun. Needless to say, we're both a bit gimpy right now, but that hasn't stopped us from good food!
So I'll start with the recap of the past week. I haven't done shopping yet this week, instead, I went out for beers with my beloved crew from work.
The prep didn't get done on Friday, as planned, but we managed to pull it out and eat well with minimal fuss this week.
Monday was the return from the travels, so we just ordered in a pizza. Meats on thin crust was very nice.
Tuesday: Flatbread Margherita
I found a package of sandwich thins in the freezer, so rather than go through the pain of making the flatbread, we used those instead.
The hardest part of this prep was the chicken. We thawed out some chicken thighs, sliced thin, fried it up with onions, oregano, thyme, and salt.
After that, it was literally layering the basil, tomatoes, chicken, and halved mozzarella balls onto them. I gave them each a squirt of balsamic vinegar on top, bringing a bit more of a buschetta type flavor to them.
I broiled that on lo broil, to get a good crisp on the bread until the cheese was bubbly and the exposed edges of the bread.
Here's what it turned out like. It ended up making quite a few, and they have been a great lunch treat this week.
I also cheated on the BeefTeki (see This Entry), I found a package of pita bread in the freezer, so we did that instead of the flatbread. I should note, I don't feel too guilty about either, I typically get the bread on sale for $0.89/package and keep it in the freezer for weeks like these.
Thursday was a rough one. I was informed about 30 minutes before quitting time that two of our biggest performance measures for 2014 have been modified for the 4th quarter. I'm proud as hell of what myself and our team have been able to accomplish this year. We came into the year struggling to meet acceptance and turn-around rates. It took a ton of hard work and way-outside-the-box thinking by every single member of the team, but by March we were kicking the snot out of what we thought was an unattainable goal. In a nutshell, acceptance rates have been increased an additional 33%, and turn around times have been decreased 37.5%. Fair to say, my unethical douchebaggery radar was going crazy and I really wanted to cry. I'm proud of myself for challenging it politely during the staff meeting and having a very angry conversation with my boss without losing my mind. Admittedly, he was unimpressed when I told him, "You want to know where my motivation is right now? FUCK YOU! That's where!" and flipped him the bird. So yes, yesterday was a late dinner after much processing. Dinner was worth the wait, though. Yes, this is also a favorite dish that I save for special occasions....or when I'm stressed out.
Walnut Shrimp
Shredded Cabbage
1/2 cup sugar
1 cup water
1/2 cup Walnuts
A pot of rice (I like Jasmine for this, as it soaks up the sauce and makes it milky)
1 lb. Raw Shrimp, peeled, deviened
1/2 cup flour
3 Tblsp. cornstarch
1/4 cup Mayonnaise
2 Tblsp. Honey
I start a pot of rice at this point, unless you have some ready made in the fridge, then just reheat it.
Heat the oven to 180°F, or the lowest setting if your's won't go that low.
Heat a deep fryer to the chicken setting (typically 375°F).
I didn't have walnuts handy, so we didn't do this and had a honey glazed shrimp, but it was still delicious. If you have the walnuts, bring the sugar and water to a boil, add the walnuts and boil together for 3-5 minutes. Drain and set the walnuts aside.
Place the bed of cabbage on a baking sheet. Place it in the oven while you prepare the rest.
Mix the flour and cornstarch in a large bowl with a lid. Pat the shrimp dry with a kitchen or paper towel. Add the shrimp to the bowl, shake to coat. You will have leftover flour mixture, this is normal. Toss the shrimp in the deep fryer and fry until done.....5-8 minutes.
While the shrimp are frying, mix together the mayo and honey. If you have it, juice of half a lemon adds a nice kick.
Pull the shrimp from the fryer and let drain. Remove the cabbage from the oven and pour the shrimp over. The cabbage will have wilted perfectly to that earthy sweet that makes this dish stellar!
Pour the mayo/honey mixture over the top.
Here's what last nights looked like. Oh and don't worry that there isn't much salt. The natural salt in the shrimp is perfect.
I usually have a couple of minutes left while the rice finishes, so I just pop it back in the oven so the cabbage gets sweeter and the mayo/honey glaze runs all over and coats everything.
Serve with rice for a delightful meal!
I skip the trouble of whipping egg whites for the batter. Its a pain and I prefer the crispier shrimp that don't require hand dipping. If you like the big puffy battered shrimp, whip two egg whites to stiff peaks, fold in the flour and cornstarch and hand dip the shrimp. Personally, I find it a time suck and painful process.
Tonight we're supposed to do steak and corn on the cob, and tomorrow will be the chorizo and peppers.
Some thoughts on the week ahead:
The days are cooling down and I found some recipes for Salisbury Steak.....one loaded with mushrooms, which Husbear loves, so I'm pretty sure it will happen.
Cauliflower is on sale. I think I'll make cauliflower salad. Creamy cauliflower soup was also recommended. I'll give the weather forecast a look and see if it will be a good idea.
Also, lettuce is on sale, so I may look into the curry chicken salad.
I'll likely write more as plans develop.
Lotsa Love,
3Day
Wednesday, October 8, 2014
GrownUp SpaghettiOs after The Anniversary at SeaCompression
Hey All,
I've been slightly MIA, but well. More than anything, I've been traveling. I often forget how busy a jam packed week before a trip really screws with household planning. There have also been some recent tragedies, but, out of respect for many of my readers, I won't rehash that. Those of you who are in the know, THANK YOU for being there! Without your love and support, this would have been A LOT more difficult!
Last week ended up being lots of dining out.....and my budge reflects it. But, I keep reminding myself, its that time of year and its OK to let my hair down.
There is little to report from last week that isn't holy depressing. The happy stuff started on Friday when we departed Salt Lake City for Seattle, first class to celebrate our Anniversary at SeaCompression. Being our first anniversary and all, we decided to do it in style. Up first was my first-ever first-class flight on Alaska Airlines. I have loved Alaska for years, their regional carrier used to be my preferred path out of Montana. In the past year, they have opened up tons of markets in Salt Lake City; every chance I got I thanked them and congratulated them on their success in Salt Lake City. I am thrilled to say I am now a card carrying member of their mileage program and will likely continue to fly them when a first-class ticket is in order.
The flight up was pleasant, no alcohol service until 10K feet, but that was soon rectified. The meal outbound was OK. It was a toasted turkey and cheese on ciabatta and a broccoli slaw. The broccoli slaw was a reminder that I really should do that more often when I have broccoli stems instead of feeding them to the dogs. It was perfectly dressed with a more Mediterranean twist than I am used to with slaw, but it was quite tasty.
Seattle greeted us with the usual fun and frivolity and a very charming accommodation. If you ever need a place to stay in Seattle and last minute prices have you gagging, try A Bed & Breakfast Inn Seattle. The rate was well within budget, and despite a smallish sleeping area, everything else was perfect. The meals were tasty and the staff friendly; I couldn't have asked for more!
Also in Seattle, I got better acquainted (oh who am I kidding, I feel like they are best friends for life), with Ranger Torchwood, and company, shout to Ranger Flourless Cake too. We met at the Berlin social at Burning Man and instantly rubbed off on one another. Here's a picture of us before we created a spectacle of ourselves on one of the dance stages.
I'd love to share more pictures from SeaCompression, but let's be honest, you just have to be there. Just ask my Mom who was heartbroken that SeaCompression was early this year and she couldn't get away from her job to come.
Seattle brought its usual culinary delights. One of me favorites, not to be missed, is Odd Fellow's. The mussels there are not to be missed. Not quite as good as the canal mussels I had in Vancouver, WA, but a very close 3rd, with Bambara's being #2. Another amazing find was the hole in the wall, Pike St. Fish Fry. Traditional cod fish 'n chips with malt vinegar and curry ketchup made this bear very happy! Oh and I have to say, I actually had good seafood on this trip to Seattle. Its ironic that I've never had that spectacular of seafood in Seattle in all the times I've visited.
Then, in a flash, it was time to come home. We were able to enjoy the hospitality of Alaska's Board Room....lunch was a salad and curry red lentil soup. This is a soup I must make in the upcoming winter months. It was a nice bite, soon to be followed by Alaska's award winning in-flight service. Granted, I sent a rather poor review of my check-in experience as I couldn't find the first class check in until well after I'd done the check-in of the unwashed masses, but their in-flight service made up for that minor inconvienence.
The meal was a "snack" of chicken salad..... I must say, I'd never thought to make a curried chicken salad. This meal has inspired me to give it my own attempt, I even bought turmeric at the market today:
I must add, they are doing something right. The solitary cherry tomato was a highlight of the dish. I often find tomatoes that don't come from my garden to be tasteless, this one was sweet and popped in my mouth.....the glass of chardonnay (and the two before and the three after) was icing on the cake.
Now that I'm home and we've had the obligatory crap pizza meal, I got my poop in a group and made a meal. Granted, this one is not quite as nice on the pocketbook, or as visually pleasing, but it turned out great. I call it Grownup SpaghettiOs....and it only dirtied 3 dishes plus plates for 3.
Some time ago, I scored a heck of a deal on premade pesto and tampanade. I think I paid $0.50 for the containers and threw them in the freezer. A bit ago, whole wheat cheese tortellini was on sale, I can't remember, but I think it was $2.99 a container. It takes 2 containers to feed us, so we're into it $6.50 now. I also scored on frozen green beans at $0.38/lb today....I think I prepared a pound.
At any rate, here's the result:
The little packet of cheese and herbs was saved from the pizza the other night. Yeah, I'm cheap like that, but damn those things come in handy sometimes! Yes, that's also a glass of wine. I've found that when I'm feeling like I do after a day like today, a couple glasses of wine help me lose the day, sleep well, and not have stomach upset in the morning.....not to mention I'll likely drink 32oz of water before bed.
Today's shopping also brought great ideas for next week. Husbear is off on Friday and has promised to help with the prep for next week. I'm happy about this, I think we're catching on that a little bit of preparation makes for a lot less hectic week. Without further ado, here's the menu for next week along with prep:
Meal 1: Chorizo and peppers. Usually I do an Italian sausage and peppers, but I was pretty sure we were out of Italian sausage and chorizo was cheap on sale ($1.58 for 18 oz). We'll slice the onions, tomatoes, and peppers and have them in the fridge so all we have to do is fry the mess.
Meal 2: Beefteki. I've written about this one before and its a favorite (see April 6, 2014 entry). I have leftover greek yogurt in the fridge and cucumbers were $0.10 ea, so why not! I had to hunt to find a cucumber that hadn't been frozen and was wilty, but the hunt was worth it. We'll mix the beef, herbs, and onion and have that ready to go. The tatzeki will be made ahead as well as the flatbread (see May 30th entry).
Meal 3: Steak and Corn on the Cob. OK, this one doesn't have much prep, except maybe dry rubbing and sealing the steaks. I paid a bit more than I like to for corn, $0.39, but the ears were nice and I know they are local.
Meal 4: Walnut Shrimp. Cabbage wasn't super cheap, but I've been craving this and at $0.59/lb I couldn't say no and mean it. This is a personal favorite of mine and really easy to make if you cheat on the breading....I'll have to write this one up when I make it. I always serve the shrimp on a bed of shredded cabbage....the cabbage barely wilts when you throw the hot shrimp and sauce on top and is a just perfect sweet and savory. Granted, this is purple cabbage so the whole mess will turn out a weird green/purple color, but whatever.
Meal 5: Flatbread Chicken Margherittha. An easy take on the classic Margherittha pizza. Since I've only enjoyed a few of the tomatoes, and most have gone in the freezer, we'll be doing this. Also mozzarella, while fun to make, was on sale for $1.49 for 8oz in water. Make the flabread ahead. Soak the chicken in garlic, salt, and oregano and grill it. Put together and throw it under the broiler for a bit and viola!
I hope you all are doing well and enjoying the Autumn. And let me reiterate, no more freaking tragedies....I'm getting kind of tire of it.
Lotsa Love,
3Day
I've been slightly MIA, but well. More than anything, I've been traveling. I often forget how busy a jam packed week before a trip really screws with household planning. There have also been some recent tragedies, but, out of respect for many of my readers, I won't rehash that. Those of you who are in the know, THANK YOU for being there! Without your love and support, this would have been A LOT more difficult!
Last week ended up being lots of dining out.....and my budge reflects it. But, I keep reminding myself, its that time of year and its OK to let my hair down.
There is little to report from last week that isn't holy depressing. The happy stuff started on Friday when we departed Salt Lake City for Seattle, first class to celebrate our Anniversary at SeaCompression. Being our first anniversary and all, we decided to do it in style. Up first was my first-ever first-class flight on Alaska Airlines. I have loved Alaska for years, their regional carrier used to be my preferred path out of Montana. In the past year, they have opened up tons of markets in Salt Lake City; every chance I got I thanked them and congratulated them on their success in Salt Lake City. I am thrilled to say I am now a card carrying member of their mileage program and will likely continue to fly them when a first-class ticket is in order.
The flight up was pleasant, no alcohol service until 10K feet, but that was soon rectified. The meal outbound was OK. It was a toasted turkey and cheese on ciabatta and a broccoli slaw. The broccoli slaw was a reminder that I really should do that more often when I have broccoli stems instead of feeding them to the dogs. It was perfectly dressed with a more Mediterranean twist than I am used to with slaw, but it was quite tasty.
Seattle greeted us with the usual fun and frivolity and a very charming accommodation. If you ever need a place to stay in Seattle and last minute prices have you gagging, try A Bed & Breakfast Inn Seattle. The rate was well within budget, and despite a smallish sleeping area, everything else was perfect. The meals were tasty and the staff friendly; I couldn't have asked for more!
Also in Seattle, I got better acquainted (oh who am I kidding, I feel like they are best friends for life), with Ranger Torchwood, and company, shout to Ranger Flourless Cake too. We met at the Berlin social at Burning Man and instantly rubbed off on one another. Here's a picture of us before we created a spectacle of ourselves on one of the dance stages.
I'd love to share more pictures from SeaCompression, but let's be honest, you just have to be there. Just ask my Mom who was heartbroken that SeaCompression was early this year and she couldn't get away from her job to come.
Seattle brought its usual culinary delights. One of me favorites, not to be missed, is Odd Fellow's. The mussels there are not to be missed. Not quite as good as the canal mussels I had in Vancouver, WA, but a very close 3rd, with Bambara's being #2. Another amazing find was the hole in the wall, Pike St. Fish Fry. Traditional cod fish 'n chips with malt vinegar and curry ketchup made this bear very happy! Oh and I have to say, I actually had good seafood on this trip to Seattle. Its ironic that I've never had that spectacular of seafood in Seattle in all the times I've visited.
Then, in a flash, it was time to come home. We were able to enjoy the hospitality of Alaska's Board Room....lunch was a salad and curry red lentil soup. This is a soup I must make in the upcoming winter months. It was a nice bite, soon to be followed by Alaska's award winning in-flight service. Granted, I sent a rather poor review of my check-in experience as I couldn't find the first class check in until well after I'd done the check-in of the unwashed masses, but their in-flight service made up for that minor inconvienence.
The meal was a "snack" of chicken salad..... I must say, I'd never thought to make a curried chicken salad. This meal has inspired me to give it my own attempt, I even bought turmeric at the market today:
Now that I'm home and we've had the obligatory crap pizza meal, I got my poop in a group and made a meal. Granted, this one is not quite as nice on the pocketbook, or as visually pleasing, but it turned out great. I call it Grownup SpaghettiOs....and it only dirtied 3 dishes plus plates for 3.
Some time ago, I scored a heck of a deal on premade pesto and tampanade. I think I paid $0.50 for the containers and threw them in the freezer. A bit ago, whole wheat cheese tortellini was on sale, I can't remember, but I think it was $2.99 a container. It takes 2 containers to feed us, so we're into it $6.50 now. I also scored on frozen green beans at $0.38/lb today....I think I prepared a pound.
At any rate, here's the result:
Today's shopping also brought great ideas for next week. Husbear is off on Friday and has promised to help with the prep for next week. I'm happy about this, I think we're catching on that a little bit of preparation makes for a lot less hectic week. Without further ado, here's the menu for next week along with prep:
Meal 1: Chorizo and peppers. Usually I do an Italian sausage and peppers, but I was pretty sure we were out of Italian sausage and chorizo was cheap on sale ($1.58 for 18 oz). We'll slice the onions, tomatoes, and peppers and have them in the fridge so all we have to do is fry the mess.
Meal 2: Beefteki. I've written about this one before and its a favorite (see April 6, 2014 entry). I have leftover greek yogurt in the fridge and cucumbers were $0.10 ea, so why not! I had to hunt to find a cucumber that hadn't been frozen and was wilty, but the hunt was worth it. We'll mix the beef, herbs, and onion and have that ready to go. The tatzeki will be made ahead as well as the flatbread (see May 30th entry).
Meal 3: Steak and Corn on the Cob. OK, this one doesn't have much prep, except maybe dry rubbing and sealing the steaks. I paid a bit more than I like to for corn, $0.39, but the ears were nice and I know they are local.
Meal 4: Walnut Shrimp. Cabbage wasn't super cheap, but I've been craving this and at $0.59/lb I couldn't say no and mean it. This is a personal favorite of mine and really easy to make if you cheat on the breading....I'll have to write this one up when I make it. I always serve the shrimp on a bed of shredded cabbage....the cabbage barely wilts when you throw the hot shrimp and sauce on top and is a just perfect sweet and savory. Granted, this is purple cabbage so the whole mess will turn out a weird green/purple color, but whatever.
Meal 5: Flatbread Chicken Margherittha. An easy take on the classic Margherittha pizza. Since I've only enjoyed a few of the tomatoes, and most have gone in the freezer, we'll be doing this. Also mozzarella, while fun to make, was on sale for $1.49 for 8oz in water. Make the flabread ahead. Soak the chicken in garlic, salt, and oregano and grill it. Put together and throw it under the broiler for a bit and viola!
I hope you all are doing well and enjoying the Autumn. And let me reiterate, no more freaking tragedies....I'm getting kind of tire of it.
Lotsa Love,
3Day
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