Isn't this something? In looking through my cookbooks for ideas, though, I realize that it's going to be a little harder than it looks—many of these summer squash recipes call for a nice, ripe tomato, and we're weeks out from that. I can hear you now: "Oh, boo hoo hoo". You're right. I'll manage. I put the basil in a cup of water on the counter and cover it with a plastic bag, and put everything but the onion into the crisper.
.: Eating Organic on a Food Stamp Budget --> archive
It has warmed up, and it's starting again to feel like summer. Perhaps not quite warm enough to pull out my Mock Tuna Salad (Don't Mock the Tuna!) but it will be soon. This year, I believe I'll use my dilled carrot pickles instead of the usual dill relish.
I made some Summer Tea on Monday, and today I drink the last of it. I put some more out on the porch in the middle of the afternoon. There's probably not quite enough time for it to sufficiently steep—I'll bring it in in the morning. Have you noticed how fast things happen when it's really hot? Summer tea put out in the morning, ready by lunchtime. Laundry on the line, bone dry in two hours. In the Spring, though, everything takes its time.
Breakfast: Coffee; Muesli&Yogurt
Lunch: Split Pea Soup (1); Peas and rice (1); Dilled Carrot Pickles; Chocolate Cake (1); Grapefruit
Dinner: Lentils and Rice; Dilled Carrot Pickles; Chocolate Pudding Cake (1); red wine (1); beer (1)
Time to dinner: 30 minutes; Active cooking time: 10 minutes.
Breakfast is coffee and muesli & yogurt. Lunch for Jesse is Split Pea Soup, a grapefruit, and some cake. How's that for a combination? I hope he doesn't eat it all in a row. I have leftover Peas and Rice, the pickles, and a grapefruit.
Jesse's at a business dinner tonight, so (for ease of accounting) I ignore all the wonderful box produce and make myself some lentils and rice and read a book while I eat.
Wednesday total: $4.31. Remaining weekly allowance: $44.50.
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