Saturday Spending

It's a little weird when you realise you've got a house full of exotic ingredients but you're missing basics such as peanut butter. Does that happen to you guys ever? I'm glad I was made aware that I was missing this, though. Next time I make spring rolls I'll be able to make a proper sauce. This week's spending involved missing staples, stuff to make stew and a lot of junk food.

On to the spending.

HEB:

$1.19 - eggs
$2.99 - shelf stable milk (4 little ones, since I rarely need more than a cup at a time to make stuff)
$2.07 - kosher salt
$2.48 - triscuits (I was really craving triscuits with banana peppers again)
$2.50 - ding dongs
$0.69 - large mango (seriously? awesome deal)
$1.45 - creamy peanut butter
$0.69 - 1 can crushed tomatoes
$0.68 - crystal's hot sauce
$1.02 - salad mix
$0.50 - cucumber
$0.84 - potato

Total: $16.41

Comments

  1. Chile4:07 PM

    Running out of basics? Oh yeah, that happens here. However, it's usually just one thing at a time because I watch the sales. When the peanut butter goes on sale, I buy as much as I'll use before the expiration date. I have paying full price!

    ReplyDelete
  2. Allie5:00 PM

    Sadly, the peanut butter wasn't even something I ran out of. It's something I forgot to start my life in the new place with, entirely. I mainly only use it for sauces so I just forgot all about it until I needed it. :)

    ReplyDelete
  3. The Bergamot ( Jillian Speece)12:14 AM

    I am a fan of yours! I found your site because of Bergamot. I am a musician my name is Jillian Speece, my group's name is The Bergamot. I see that we share the same love for the magical fruit. If this entices you my website follows www.thebergamot.com
    Peace Allie and keep rockin Bergamot. So freaking cool that I found your site :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more