Tuesday, May 11, 2010
I made the granola bars/blobs Sunday night 4/25 so spent much of Week Fifteen (4/26 – 5/2) eating granola.
Monday I had much granola while I worked then finished up the sesame noodles and edamame from Week Fourteen for dinner, with kiwifruit for dessert along with a bowl of corn flakes
I was again stuck inside working and eating granola for many hours on Tuesday and finally took a break to go get something for dinner but couldn’t decide what I wanted and finally decided that what I wanted was a roast beef sandwich and pasta salad, so I just went to Whole Foods.
Bought roast beef sandwich stuff — about a third of a pound of roast beef (In House Roast Beef), half a loaf of sourdough bread (Half Sourdough), a tomato (Tomatoes Roma CV) and an onion (organic red onions). I also bought a yellow onion (Onions Sweet Texas) and some salad fixins — loose salad mix (Lettuce Spring Mix), mushrooms (Mushroom White 8 oz), and a cucumber (Cucumber Cv). And a can of tomatoes (All Purpose Crushe) because I was considering making tomato soup but ended up not.
I was going to get a green pepper to use in my pasta salad with the red onion, but green peppers were $1.99 and red peppers were $2.49 and I like red peppers way more than green peppers so if I’m going to pay two dollars for a green pepper, I might as well spend an extra fifty cents and get a red pepper (Peppers Bell Red C). I also got a reload on bananas (Yellow Bananas Cv) and some pasta (Penne Rigate Pasta).
When I got home, I made a very basic pasta salad with red pepper, onion, oil and vinegar, and basil and had that with a roast beef sandwich (on sourdough bread with onion and tomato) for dinner.
On Wednesday I finally finished one of the things I’d been working on and after that made biscuits and bacon and eggs and a smoothie for a combination breakfast/lunch/dinner and then took a nice long nap and then tried to regroup.
On Thursday, I had granola and fruit for breakfast and roast beef sandwich and fruit for dinner and I finished another big thing I’d been working on.
On Friday I had a really good fried green tomato BLT at the Weathervane at A Southern Season with a work friend to celebrate the two big things we’d been working on for months and months that were finally done.
On Saturday, I decided I should deal with the mushrooms, so I chopped those up and sautéed in olive oil with garlic. I mixed some into my scrambled eggs and wrapped up the rest and put them into the freezer. I had an English muffin and fried apples to go with the scrambled eggs and mushrooms, and I did not have any strawberry shortcake at the Strawberry Festival but I did have a little bit of whipped cream.
Later, I stopped at King’s on my way home from Lowe’s and bought a chicken and could not help myself and also bought a chuck roast, as I had been temporarily obsessed with the idea of making a pot roast. Not sure where this is coming from. Maybe too many weeks of cereal.
I also bought a potato and some green beans.
The King’s receipt is missing in action. Sorry. I’ll put it up later if it turns up. The total was $14.66 — the chicken was small, less than three pounds, and around $1.39/lb so the total was around $4 and the chuck roast was around $9. Which means that the green beans and potato weren’t much at all.
When I got home, I decided it was time to deal with the freezer, which was not in great shape after many weeks of erratic eating.
I processed the bag of random bread scraps into bread crumbs and pulled out all the things I’d been saving for stock — shrimp shells and chicken bones and such — and made shrimp stock and poached the chicken from King’s along with the chicken bones. I pulled the meat off the chicken and had some for dinner along with a big salad, using the salad mix I bought on Tuesday and had almost forgotten about. The rest went into the freezer.
So after Saturday’s effort, I ended up with a freezer that contained about two cups of bread crumbs, two servings of sautéed mushrooms, two and a half quarts of chicken stock, two and a half quarts of shrimp stock, and three cups of cooked chicken. And no more bags of random things falling out of the freezer every time I open it.
I’ve also been restocking the frozen bananas, which had been completely depleted, and there were macadamia nuts and pecans left from the granola. So my freezer is actually in pretty good shape again.
On Sunday, I had oatmeal and an apple for breakfast then mix-and-match dinner of everything else I had hanging around in the refrigerator: cheese and crackers with tomato, pasta salad, carrots, dried figs, almonds.
Time for a fresh start.