JTravel

Abbot's Frozen Custard....for SURE. Down by the lake, and several other stores around the bubs. In Vanilla, Chocolate, Chocolate Almond and my new favorite....Peanute Butter Cup. It's a Rochester tradition.

I do that drink too, and I"m NO mixologist. Plus, when I make a smoothie with yogurt and fruits I freeze it, Then I put lumps of that into a glass of Wedge, Chills it, and it is really tasty. Getting the "Shoppers Club" card is essential. I hate that deal when traveling...all the good stuff is on sale with the card. But at home many of the discounts are on the card too so you must sign up to save. I agree with the comment on Wegmans pushing their own brands. I like their house brands, but sometimes you really want the national brand, and there seems to be less choice. I noticed today (stopped in for berries 2/$3.) that they had nice roses for $9.99, and their bouquets were lovely. All this is at one of the smaller, old, almost origianl store. The big new stores require a whole lot of time. J

From the home of Wegmans in Rochester we have watched as "our" supermarket expand all over the East Coast. People are usually very happy they have been chosen to have a store. The stores DO become a tourist attraction for guests from places lacking a Weggies. I believe they only build the huge stores now, they have a plan, they know their demographics, and they check out the new areas very carefully. That said, and agreeing that the workers are very agreeable and helpful....we usually shop at a mix of places, including Wegmans, Aldi and now Price Rite. At Wegmans we MUST have their diet (only in diet which surprises me) Wedge...a grapefruit flavored soft drink that we unfortunately live on. As someone said their house label stuff is very good and well priced. A pound of frozen veggies of various types for $.89 this week for example. Boneless, skinless chicken breasts have been $1.99 a pound for several weeks. When I read in other posts what people are paying for groceries I think we have it very good. If for some reason you are not happy with anything, take it back, no problem. I do not usually buy the high end things....prepared foods, expensive cheeses etc. But if you want the best, or the exotic, you will find it there.....and someone will serve you. Or if you are feeding a family you can get everything you need, and if you buy the store brands you will get quality at a fair price. They are known as a good employer, the high school kids who work there get scholarships toward college. They do a lot of educating of the public and they have lots of info about products they carry. We personally are proud to see them doing so well. And NOW they have gone into the wine and liquor business, so we'll watch that. Webpage at Wegmans.com.......and NO , I am not connected to Wegmans. J

I am still working at this.....has it been 6 weeks? 1 shelf in the cellar is cleared and the freezer has some spaces. Found kinds of bread there that has me wondering why I bought it. I don't LIKE black bread. Large chunks of meat seemed to fall into my cart when shopping so that slowed progress. An Easter ham, at a very good price, is the latest example. I'm now at the point where I am finding stuff just "too long" past use by date to use. DH insists on opening cans and dumping said canned fruits etc. on to compost. The woodchucks etc get a treat. Next is the cupboard above the oven, old pretzels and other snack foods that we don't need and shouldn't eat anyway. When the grandkids come they will get little Kibbeh things, done in muffin tins, from the freezer, instead of me making something new. "Maybe" a brownie mix will get used too. I have a small jar of Spanish pate/meat spread that will make a nice treat some night. Condiments still remain a really big problem....lots of raspberry with/without chipotle type sauces. I'm always saving for an event or guests.

For a REALLY different view of honey, how it's produced and processed......check out this blog entry by Peter Green from Bangkok. Never seen anything like that! http://forums.egullet.org/index.php?showtopic=123155

I always used to bring home honey from trips. Now it is harder since it has to go in checked luggage. Potential for a big mess. I now carry some bubble wrap with me to protect it. Right now I am using a Turkish "pine" honey which came in a plastic tube, sort of like a toothpaste tube. Very convenient and very tasty. Locally I buy "hard" (crystalized) honey at the local natural foods co-op. Just dip out a big chunk and drop it into your container. I think it is a mixed flower honey, and to me, being crystalized makes the taste very nice. If I want it liquid I just heat it up. But for spreading on toast, or using in tea, it is great. Very sad to hear of the troubles of the bees, I hope we have enough for our local apples and other fruits.

I do hope so ! Wonderful pictures. I have read Paula Wolfert's info but was a bit confused. I am not sure if the type of couscous I can buy in the "natural" store (or in a box at the supermarket) is the type that can be rinsed and steamed. It would be very interesting to get the details on what exactly to buy, and how to carry out the process of making it from scratch. Are those all LEMONS?

Originally I discovered this unique stuff on a tour of Spain. Sorry to admit I am still using the Chinata I brought home. I also have a bottle with part of a label taped on that says "Extremadura Pimenton de la Vera". Hard to compare but that one seems rather harsh. I will have to get back to using them, I tend to forget about things I have. I like to use it in little meatballs in red sauce. Would love to hear how others use it. I did get a new Chinata at Marshalls, though you can never count on finding any one thing you want at a specific time.....but it's a fun treasure hunt.

I made Ned's recipe, with some sugar and some Splenda and less butter. Perhaps my pan was not hot enough but the middle was slow to brown and a bit soggy even when the puffed edges were quite brown. I just whisked things, perhaps that is a problem. I have not made it in years and was glad to be re-introduced. When kids were little I had a recipe that used 2 Pyrex pie plates. Seems people are still doing that though I worry about thermal shock now. Topping was very ripe sliced bananas and REAL syrup.

I am still working at not shopping. I went to Wegmans today to pick up medicine and only bought a bunch of bananas. I have not bought any canned or packaged goods at all but have gotten milk, cheese, eggs and fresh fruits and veggies. Also, I bought 2 different pieces of pork on sale which really set back eating up the meat inventory. The big freezer is showing gaps, but it will be a while before I will want to defrost it. Last night we ate 2 of the six individually wrapped tilapia fillets.....coated with a mix of the Amish cornmeal and finely ground almonds. Very nice. Tonight I finished up some wonderful Thai soup while DH got a portion of meatloaf. I had wrapped slices in foil for times such as this. There are several more pieces of meatloaf along with a whole bunch of individual Kibbeh portions in the freezer. Tomorrow night we will have a treat of shrimp cocktails. One thing I will try to do in the future is not to stock up on shrimp. One bag, at most , to be eaten quickly should be the rule. I had no idea that it would take so long to pare down the over supply. I swear I will not let this happen again. It has changed how I look at grocery shopping.

Five weeks starting tomorrow and some shelves are clearing out and freezer has given up some things. I had a portion of homemade Chinese dumplings from freezer (while DH had another box of Kraft stuff.) But with a bit of eating out , with leftovers, we have not done too well. I know there are at least 3 Chuck Eye steaks in there.....got carried away when I read that thread. Things I've learned: I should treat my homemade treats better, when I make something like dumplings I should portion them out and eat them up fairly soon. A brined half turkey breast is a good thing. It was easy to cook, was juicy and tender, and made several meals. Diced tomatoes are very useful. I had too many, but they are used in so many things. I friend taught me to combine a can of diced tomatoes ( pureed or not) and a can of tomato soup as a base for all kinds of variations. I like bulgar. I made a sort of pilaf with broth, raisins and topped with pine nuts. But a little goes a long way and that will take quite a while to use up.....I should be more aware of inventory but the ethnic stores are so appealing. There is too much bread in freezer (still) and condiments have taken over my shelves/ I found 4 bottles/jars of hoisin sauce! Inventory problems again. I overshopped, according to rules, yesterday. DH had to have the huge jars of peanut butter from Sam's and I got a couple kinds of cheese.....that will last me a long time. Otherwise I carry on....must be pork in some form in there.

I found this Villeroy and Boch coffee pitcher at a local thrift store a while ago. I use it to store chai in the fridge. In full disclosure, it has a large smooth chip out of the inner lip where the lid sits. Not visible from outside. I collect V&B....the Naif.....but this was so lively and fun I couldn't resist. $6. It seems every piece in the "le balloon" series is different, lots of versions of plates, saucers and cups.

That sounds good, and very easy. Since someone said they are never rolled, topped with cheese and stuck in the oven I have to rethink them. Folded? Cheese topped? chopped raw onion.....inside, or out? I love them with carnitas but would like to try chicken.

Living where I do I am not sure I have had much experience with "real" enchiladas. But as part of the "week without shopping" challenge I did carnitas based on Jaymes' recipe and an enchilada sauce I made up from a couple of on-line recipes. I think maybe? real enchilada sauce has no tomatoes.....but I was trying to use up diced tomatoes so I used them, and a lump of tomato paste too. The cocoa idea came from one of the other recipes. Family really liked sauce, I will make it again. Feel free to comment on improvements you would make to it. Enchilada Sauce: 1 Can chicken broth 1-2 cups diced tomatoes 2 Tab. Tomato paste 2-4 Tab. Chili powder....not a mix, pure chili powder 1 teas. Cumin 2 teas. Garlic powder....or some real garlic 3/4 teas. Salt a pinch, or more of cinnamon 1 teas. Dark cocoa powder ½ teas. Sugar....it cuts the sharpness of the chili a slurry of equal amounts water and flour......3-5 Tab. Each depending Combine tomatoes and broth, stir in everything except slurry. Bring to boil and simmer 10-15 minutes. Zap with stick blender, or not. Thicken. Pour over enchiladas or anything involving tacos, tortillas etc. Dip your corn tortillas in the hot sauce before filling to make them supple.

Could someone, or more than someone, post the spice mix recipe/suggestion. I'm guessing this is very regional/personal too. This is a fascinating topic and I really want to make the fried kibbeh. One thing that turned up in the "Week without Shopping" thread was a lot of bulgur in a couple of sizes.

YES!!!! Some people do get to do lots of exciting things in lots of exciting places. AND write about it well. Carry on indeed!

4 Weeks and still not too much progress. We did eat out one night, had noodles and brought home enough for 2nd night. So that slows down the usage. I stocked up with more milk and a bunch of green stuff on Weds. Roasted brussel sprouts for dinner tonight. Today I will use 3 frozen hamburgers to make a meat mix with celery (it's still alive and well) and carrot, and yet more diced tomatoes. When we visit the kids tomorrow they will help me roll this up in some Turkish wrappers I found in freezer. Coat with a mix of egg, milk and oil and bake. I had a large tub of almonds with the skins on in the cold pantry (cellar tub) and last night I decided to peel them in anticipation of using some of them for something. WHAT A JOB!. But they are done and sauteed in butter and some will go in Andiesenji's nut cookies above. One jar of larger tomatoes pieces was used in salad....I marinated the pieces and some cucumber in some dressing I made (using packet of Greek salad dressing mix) and it really added to the salad. A frozen, marinated turkey breast, from freezer, for dinner tonight, and a couple more nights I would guess. Carnitas from last week's (new purchase ) pork shoulder will be shared with kids tomorrow, and whole shoulder will go too. Some spots are appearing on shelves and there "must" be more room in freezer. There was WAY too much bread in there!

A very successful/tasty freezer meal. Took out a big package of sliced turkey breast from freezer. DH, who eats lunchmeat for lunch each day, said he wouldn't eat it....prefers ham. So I chopped up the meat, made a cream sauce, with the end of a package of cream cheese, sauteed onion and a can of chopped green chilis. (Side note, WHY did I have 4 cans of chopped green chilis on hand.....I don't like them, and can buy a fresh pepper anywhere.) For the topping I used another jar of diced tomatoes, a can of broth, dried chilis and oregano picked up in CO, the end of my sprouting garlic to make an enchilada sauce. It is very dark, pretty hot and very good. I added a couple big spoonfuls of enchilada sauce to the meat mix.....it had been saltly but bland. That helped a lot. I thawed a big pack of corn tortillas, dipped each one in the hot sauce, filled, rolled, topped with some old parm, baked....it was good. Made a good breakfast too.....topped with more of the sauce. That sauce should be good on anything involving corn products or cheese. Tomatoes gone, turkey meat gone, some tortillas gone, one can of broth gone, garlic gone, one can of green peppers gone. Have a good sized jar of very useful sauce.

I don't expect to find any of those, but when the kids were young they were a staple. Thaw, slap it out, top with ham and cheese or some such, roll up, bake. The kids made their own and marked them and took them for school lunch. I thought I invented stuffed bread untill I found the Italian deli. Another use for the dough is the "monkey bread". Melt butter, make little balls of dough, roll in butter, then in cinnamon sugar, place in greased pan, let rise, bake, pull apart. Nuts, raisins etc. optional. I worked some on freezer in refrigerator and found 5 pototo pierogis. Boiled them, then sauteed onion, sauteed pierogis and topped with a dab of sour cream. We used to eat a lot of those too when kids were home. Filling, and everyone liked them. I love any kind of dough stuffed. Along with those there was the roasted pork, and peas. I thought I was out of frozen veggies but found a bag of corn and one of peas. I did toss a couple of partial jars of salsa from fridge, condiments are a problem here.

3 Weeks and Counting. A bit of progress has been made. I peeled a pie off a shelf in the freezer....discovered it was raspberry. made.....a while ago....by a raspberry growing friend. It is in the oven as I speak. BUT.....I have to admit that when I went to the supermarket to "top up".....I sort of fell off the wagon. They had pork butts for $.79, and they looked nice. SO, one for me, and one for son with a smoker. Mine is cooking into carnitas to replace the ones I ate, and the blade part is roasting. So a couple of steps backwards on that. Other groceries were bananas, clementines (going back....they are dried out), milk, and some lovely green grapes for $1.29 a pound. Several items have been used, the roasted cauliflower was finished with the last of the sour cream dip. A can of tortilla soup was DH's first course. The beef and apricots is gone. Now I can use a new jar of condiment on the roasted pork. I found a package of green herbal stuff called Greek Salad Dressing Mix so will give that a try.

Chili and corn bread (seems to be a lot of that going around) for DH, along with some tiny "mantu"? Turkish dry pasta dumplings. Orange sugar free Jello with a can of mandarin oranges and some yogurt mixed in. I got carried away with buying Jello during the great "rainbow Jello" thread. I had a wonderful dish from the freezer......Paula Wolfort's Beef and Apricot Tajine. One of the best dishes I have ever eaten. It tastes just like the dish we had in Morocco. The apricots are so sweet and juicy, the beef is very tender. I used big raisins instead of prunes.....it's SO good. Entering 3rd week, I'll only need a few things....milk, citrus, green onions, a veg or two. I think when all the eatable stuff is used I will still have numerous jars of salsas and other condiments. That is one of my biggest weaknesses.

Canned tomatoes, tomato paste, canned chick peas, tuna. All can be eaten at room temp if need be. Hard to use grains/flours if there is no power but bread in the freezer would still last quite a while.

I got the book from the library, I surely wouldn't buy it. It does have a map in the beginning with numbers of the chapters tied to the the map. Lots of pictures of various groupings of the stars....and pictures of food. Could have done more food pictures. Every once in a while there is a chart of the "favorites" of the group....fried food, ice cream flavor, favorite tapas etc. Doesn't add much. At the end of the book there is a cooking contest....using almonds. But the strangest inclusion (this truly is a book that followed the show) is the little boxes with snips of conversation.......wasn't it bad enough without printing it? Plus "Chatter"......just that...... SO.....recipes, scenery, restaurants, markets, chefs, some interesting content, and way too much of THEM.

I found Kasha in the "tub/pantry" in the cellar. I need to try this. Are there any seasonings or additions that go especially well with kasha? Or do you just plate it under some juicy meat?

I spotted my bag of Panko I knew I had in the freezer someplace, I was happy to find it. Used up 3 jars of out dated diced tomatoes and 4 formed and frozen hamburgers , along with a couple of lumps of frozen tomato paste to make a batch of chili. Used chile powder and oregano that I got in CO, and a sort of tired onion. Oprah, of all people, was doing the living more simply challange. The lady on that show had WAY more pantry stuff than I've seen here. Having leftover Butter Chicken and rice, plus 1/2 of a grapefruit. Low on fruits but have an old cauliflower is roasting in oven and found frozen green beans. Going to bake the no-knead in the freezer tonight or tomorrow.