Saturday Spending

Once again, I did not go to the grocery store. I drive by it often enough, and I know there's stuff I want in there. But I still have SO MUCH STUFF in my house that I just can't justify it, still. I have one orange left (the status of oranges being the mark of when I'll go to the store again). I am out of Triscuits (this makes me sad), but I could just make my own crackers if I really need to eat piles of banana peppers on crackers. Oh, and I'm nearly out of bread flour. However, I still have 3(?) bags of dough in the freezer and the one in the fridge that I need to bake this week. Plus lots of other types of flour. So... yeah. I do kind of wish I had a zucchini so I could stew it with some tomatoes I need to use, but again, there is SO MUCH FOOD in the house that the little things I want should take a backseat position to the ones I already have.

What's weirdest about this is that I've mostly been eating all my meals at home, but other than a pizza I made, I can't for the life of me remember what I've eaten. So I'm assuming it's stuff I'd already told you about in the past, otherwise I'd have posted something this week. :) It's also possible that my end of semester extreme sleep deprivation experiment just eliminated my short-term memory and that I did eat something interesting but lost it somewhere in the recesses of my brain. The semester is now over though, so I'm looking forward to doing more cooking and probably some more entertaining (though I've had people in and out studying and eating for the last week or two).

Anyway, that's a very long-winded, rambly (is that even a word?) explanation for why it's halfway through the month and I've yet to buy groceries.

The totals (upside: totals are super easy when you spend no money):

Money spent: $0.
Weekly allotment: $20
Monthly allotment: $80
Amount over weekly allotment: $0
Amount over monthly allotment: $0
Remaining balance: $80

Comments

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