What the hell just happened??!?
The recurring supermarket nightmare:
You stop at the end of the checkout lane, you and your half empty trolley, while you frantically go over the cashiers receipt looking for some gross mistake.
I mean, you want to find it right then and there – so the stupid cashier can fix it, right?
There's no mistake.
You slowly push your trolley towards your car, trying to figure out what you just spent all that money on.
I mean, you didn't need anything; you didn't buy much.
It was barely three bags!
How did the total become ever so much greater than the sum of the parts?
Then you start itemizing all the things you don't 'normally' buy, trying to wrap your mind around the outrageous food costs.
Things like toothpaste; bathroom cleaner; laundry detergent.
Then you realize that you do normally buy it all, just not every week.
I was feeling so good about the shopping today.
I went to my favorite green grocer and came away with oodles of great veggies for a really good price.
I went to my favorite butcher and came away with some great cuts of meat for a really 'not bad' price.
When I left the supermarket, where I just needed a few odds and ends to round it all out, the tab was easily double what I was expecting.
I'm a careful shopper. I use a list. I don't buy junk. I don't buy prepared foods or packaged foods. I don't buy treats. I rarely buy on impulse.
(Okay, okay, okay! Today I bought a sweet onion because I've never seen them here before…. and 2 rather than 1 box of strawberries…. Shame, shame!)
I'm an incredibly boring shopper.
Yet, this happens to me week after week.
My conclusion is that real inflation bypassed what my mind can grasp as reasonable inflation some months ago.
I may never catch up.
I do need to stop blocking the checkout lanes, though. Those darn trolleys hurt when they're rammed into the back of the knees…..
I read once, that it's much less expensive to eat crap prepackaged stuff full of additives than to eat fresh, real food that one actually prepares oneself.
I may never buy another pair of shoes…. But I ain't giving up my asparagus!
So there! Thpppt!
I'm not giving up my new potatoes, either….
There's just something about these little darlin's I can't resist. New potatoes are early, tiny, immature potatoes of any color, usually 1" (2.5cm) or less in diameter. They have a high moisture content, are very creamy and usually cooked whole.
Roasted New Potatoes with Butter and Chives
14 – 18 new potatoes
1 tbs olive oil
1 tbs butter
1 tbs fresh chives, snipped
salt and pepper
Leave potatoes whole and unpeeled. Just wash lightly. Toss with oil, lightly salt and put into a baking dish large enough for them to be in a single layer. Bake at 400F for 30 minutes. Stir half way through baking time. Remove from oil and put into a small dish. Add butter and chives, toss to coat and serve.
In addition to the above, for the week of May 15 we have Asparagus with Quail Eggs, Warm Lentil Salad, Brined and Grilled Pork, Orange Glazed Pork Chops, Salads, Pastas and more….
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