If you were a fly on my wall this is what you would see....
A woman who planned her menu and did all the shopping last week. She took the picture, protected the receipt so it wouldn't get lost and then got sidetracked with life and forgot to post it.
....and then didn't cook even ONE single meal last week.
A women who's family project of owning a vintage/repurposed/herbs & Oils/collectables store....just ratcheted up a notch and may actually open this week.
And a crazy PMS'ing woman who's exquisite timing has placed all this busy-ness smack dab in the middle of the mountainous piles of paperwork required to get her two oldest kids into college next year.
They passed their entrance exams by the way (woohoo) which was a total pat on the back that all these years homeschooling....I actually DID know what I was doing. (I questioned myself plenty over the years.)
So, um, yeah.....
This might be week two of no cooking.
I'm trying to get back in the habit of posting about my shopping trips. I keep getting feedback that some of you out there miss those posts. Do you like to see the prices or the content or is it something else? I'd love to hear what appeals to you about the shopping trip.
Anyway, I have a freezer partially full of meat that I'm trying to use up and plenty of milk and cheese, beans and pasta, bread and fruit. Just had to get a few things this week.
Green beans $4.98
frozen peas $.78
2 cans olives $1.76
2 cans vegetarian refried beans $1.96
2 cans vegetarian chili $1.72
2 bags salsa ensalada $4.96
asian salad mix $2.78
red pepper $.98
minced garlic $2.18
feta cheese $3.38
dry white beans $2.19
2 yellow grape tomatoes $3.96
Grand Total $39.69
I'm not normally a big fan of Asparagus but I'm trying to improve my eating habits and learning to try new things so when I was at the grocery store last time I threw a bunch of asparagus in my cart. Most of the time this vegetable gets steamed and I've only tasted slimy and bitter but HOLY MOLY! Try it this way and it's a whole new experience.
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)
Preheat oven to 425°F. Cut off the woody bottom part of the asparagus spears and discard. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
It's a busy day today with sports, a birthday party and school meetings. If all goes according to plan I will have two kids in college next fall in an early high school to college program. I'm frantically preparing transcripts (they were homeschooled) and scheduling testing and going to meetings. We are excited though. I also had another birthday last week that dug me even deeper into the 40's. You know those spikes that mountain climbers wear on the bottoms of their shoes to dig into the mountain as they climb? I'm the mountain and my birthday was those shoes. Ouch.
Anyway....we are eating this week. I found a few cookbooks at the library that I'm using for some fresh inspiration.
Oatmeal, smoothies or pancakes
Came mostly from this book.....
I had some odds and ends of veggies that I needed to use up so I thought it would be a good time to make some veggie broth for the freezer. Homemade broth is a great thing to have on hand for soups, stews, or anytime a recipe calls for a canned version. I use it in place of water when I cook rice too.
Today I got out my crockpot and added some celery that had lost its crispness, leaves and all. I chopped a few carrots unpeeled into big chunks. Cut the top off a bulb of garlic and threw the skins and all in. I quartered an onion and threw the last 5 Brussels sprouts I had left in there. In the back of the fridge I found some fresh rosemary, parsley and thyme and to finish it off I added about a teaspoon of salt and some peppercorns. The last step is to fill the crock with water, set it on high and walk away for the rest of the day. Tonight I will strain it and put it in the freezer. It took me about 5 minutes and my house is going to smell amazing all day.
It's a great way to get some immune building nutrition into your cooking!