BeeZee

I’ve noticed the local supermarkets adopting a similar strategy, fill the shelves with what you’ve got, rather than having gaping holes (except canned cat food, which continues to be scarce). In May, our state goes to a ban on single use bags at check out, so I have started using my own bags to get in the habit. However, last trip I somehow left a couple of items behind, missing from the bags when I got home. Either I missed them at the end of the conveyor belt in the transition from bagging to paying, or they wound up in the cart and not in a bag, and I didn’t notice in the transfer from cart to car. I am rushing to get out of that place ASAP and probably overlooked them. So annoying.

I was determined by our office's resident lunch planner that it was "Super Taco Tuesday" since it was 2/2/22, so we got tacos delivered for lunch. I tried BBQ jackfruit tacos, which were missing the promised chopped peanut garnish and therefore lacking something in texture besides the little bit of shredded cabbage. They came with a side of rice and pinto beans, and the beans were really tasty (little bit of cheese melted on top). They didn't do much besides sauce the jackfruit, I think the chicken tacos that other people ordered were a better option.

My Dad, when cutting canteloupe, would rinse the cavity after he halved the melon and scooped the seeds out. Don’t know why, and I am sure I did that when I started out on my own, but no longer do.

My question: Is it feasible to halve a bread recipe where it is baked freeform, just assuming it will get done faster than the whole recipe? King Arthur has a recipe for Irish Brown Bread that yields “one large loaf” using 4c of flour, which I would like to try.

Co-worker kindly picked up some sushi (tekka maki and Alaska roll) for me on a busy Friday at the office.

I've reheated after it's been in the fridge for 2 days, worked just fine with a little liquid added to create steam.

Annual tray of nachos for dinner. Chips, TJ’s refried black beans, shredded cheese blend. When they came out of the oven I topped with pickled red onions, chopped tomato, and dollops of guac. I mixed some lime juice into Greek yogurt and added that on my plate, also (forgot to buy sour cream).

Whole Foods sells a vegan BLT with a coconut based bacon substitute. It is tasty, but not gonna scratch anyone’s bacon “itch”.

There are some Jewish people who follow Kosher dietary laws in the house, but it's a free for all outside. My husband's best friend married a woman who wanted to keep Kosher, he went along (and ate his cheeseburgers when traveling without his wife). My Uncle wanted to keep Kosher, my Aunt agreed (not raised with dietary restrictions) and a bit of black humor after his funeral when we took bets on how long until she ate some shellfish.

@JoNorvelleWalker, you can prepare it in the style of risotto. Or if there is a cold rice salad that you like, cook/rinse/cool the cous cous (mix with some oil so it doesn't form a solid blob) and use that. Par cook and add to soup is another option.

Had leftover brown rice from last night’s Asian take out, chicken stock made from supermarket rotisserie chicken during the week (plus some bits of meat picked off the carcass), so I resolved to finally use some dried seaweed that had been in the pantry a long time. Presoaked the seaweed. However, didn’t realize how much it would swell up, so my intended soup, with the rice also absorbing, is rather dense.

Planning on the annual tray of nachos. Will probably buy tortilla chips this week to ensure I can get the kind I want, since last year we wound up with some overly salty ones. I spied turkey wings at the market today and think I will consider roasting a couple.

At the supermarket today, there was a decent amount of chicken, except bone-in split breasts (I spotted 1 or 2 jumbo packs), however, they had many packages of small split whole chickens - chicken cut completely in half - which wasn't something they used to package. I guess if there is a labor shortage, faster and easier than breaking down the whole bird. Some note posted on the shelf about shortages due to the recent weather issues in the mid-Atlantic.

My great grandmother served me noodles dressed with A-1. Not even sure where that falls in crimes against pasta (but as a little kid, I actually thought it was OK)!

I'm a fan of "well done" also...I bought Aldi brand after seeing your post and I like them, although they aren't very "cheesy" tasting, they are good as crackers and don't leave orange dust on my fingers (a plus at work)!

PM sent!

Leftover baked sweet potato from dinner last night, didn’t have quite enough so I mixed in some applesauce. Vegan muffins (flax “egg” and almond milk used in mix). Very moist.

When I put in my zip code, the suppliers are most definitely not local. I had 2 that I checked the profiles for, and they were in MI and IN. So I don't know how it works.

@chefmd, that seaweed looks appealing, is it found in the refrigerated area near Kimchi?

In my limited experience, I would describe the taste of nooch closer to mild parmesan rather than “buttery”. I am not a vegan so I decided to just use cheese😁. It does add nutrition to vegan dishes, so there is some benefit.

Vegetarian stuffed red bell peppers. Kasha (finally used up the box), mushrooms, onions/garlic, carrots. Little bit of cheese mixed in and on top.

Granola with pepitas and dried apple bits.

Somehow, with my grocery shopping yesterday consisting of primarily produce (no meat, 3/4 lb of tuna steak and one package of seitan), I spent $100. It is pretty depressing. I am going to look in to a CSA which offers small shares for 2 person households. If I am going to spend that much on produce, I will get organic and support a local farm.

To borrow a lamentation from @JoNorvelleWalker…Shoprite had no grapefruits.

Between this thread, and the thought of a co-worker en route to Scottsdale...I'm hating the winter just a little bit more (as I sit here at home in my sherpa fleece lined sweatpants).