October 5, 2014
I spend so much time dreading the end of summer (and tomatoes) and then all of a sudden I wake up and it’s actually Fall and it’s so godamned good. I wore tights for the first time, begrudgingly, but then realized how much better my fall wardrobe is than my summer attire of tiny jorts. This morning I got up early and went for a long walk in my hood. The air was crisp, and I wore a favorite jacket and stopped after grocery shopping for a big ol’ latte. I saw my first dog sweater of the season and crunched some leaves. In the middle of writing this, I tried to take my A/C unit out of the window, but stopped, because my neighbors are on their porch and I don’t want to kill them. Good stuff, all around.
My grocery shop and meal planning for the week is definitely reflecting the change in weather. Feeling psyched to make lots of roasty, warm food this week.
+ Cheapo Pro: At the farmer’s market, pretty frequently, for ease of sale, items are priced ‘each’ rather than by the pound. I went hard at grabbing the hugest ‘each’ available this week. Greed is good.
+ Cheapo Con: Ok, this is probably the saddest single lady sentence of all time but WHY CAN’T I GET A TINY LITTLE POT ROAST FOR ONE?! I was craving a classic pot roast all week, with carrots and potatoes and wine! But the littlest ones were still $12, and I can’t eat pot roast for like 3 meals this week. Can I? I can’t. I settled for tiny steaks instead.
WHERE MY $50 WENT:
+ Farmer’s Market-
-1 HUGE head of golden cauliflower.
-1 HUGE head of red Russian kale
-1 Orange Pepper
-1 Dozen Eggs
-1 large zuchini
-1 little spaghetti squash
-1 little delicata squash
-1 big handful of green beans
-2 little sweet potatoes
-1 bag of brussels sprouts
-1 big carrot
– 1 head lettuce
-3 cans of beans (butter, black, chick peas)
-1 can of coconut milk
-1 bag of onions
-2 cans of tuna
-1 pound of hormone free ground turkey
-2 tiny steaks
-1 large can of crushed tomatoes
– 2 lemons
WHERE MY $50 IS GOING:
– a big pot of coconut curry with sweet potatoes, green beans, peppers
– turkey flax meatballs with kale, chickpeas, and spaghetti squash
– tiny steaks with cauliflower mash, caramelized onions, roasted brussels sprouts
– Nicoise salads for lunch
– Brown rice zucchini boats
– Baked Apples with honey, cinnamon, cashews