This will sound weird, but probably not surprise anyone – I love grocery shopping. But . . there are caveats: I love grocery shopping alone, and with a list.
Yesterday morning I went to the doctor. Vince said “I’ll go with you and then we can buy groceries!” I said “NO! I’m going to the doctor alone and I’m buying groceries alone!” Some will be saying, or at least thinking that I should be grateful he’s healthy and that he wants to go shopping with me. I am very happy that he’s healthy but I am really going to put my foot down about going to buy groceries alone. You may think that sounds bad but until you’ve been shopping with Vince, you have no idea!
I started out making a list of what I needed to buy and there were just a few things on the list. I knew I needed lots of green veggies but what I bought was totally dependent on what they had and what looked good. Shopping at Walmart . . there are times when everything looks fairly fresh and times when everything looks like it should be fed to the hogs, or dumped in a compost bin. Things looked pretty good yesterday and I ended up with collard greens, artichokes, asparagus, beets with greens, cabbage, Napa cabbage, green onions, jalapeno peppers, poblano peppers, bell peppers, tomatillos, tomatoes, cucumbers, avocados, fresh ginger, celery . . and that’s all I can remember but there may have been more. My cart was almost totally full of fresh veggies.
I also bought a boneless pork butt, corned beef and two packages of chuck roast.
I bought a gallon of milk, a cart of Noosa lemon yogurt and the ingredients to make pimiento & cheese. I love Palmetto Pimiento & Cheese but our Walmart doesn’t carry it any more so I figured I’d just make my own. I had Pimiento & Cheese on the grocery list but wasn’t going to buy the only brand they had there. I love Paula Deen’s recipe and it’s really simple to make. I can eat it on celery and it’s great for a keto snack.
When I fix a chuck roast, I like to cook it ahead, put it in the fridge overnight so the grease rises and hardens, which I scrape off and then we have just meat and no grease. I do the same with Carnitas. I love this recipe and would make it once a week if I were the only one eating around here. The Corned Beef will also get cooked in the Instant Pot. Vince isn’t crazy about that but I do love it!
We’re almost out of sauerkraut so I’ll use the cabbage to get a batch of kraut going. We’re totally out of kimchi so I’ll use the Napa cabbage to get that going.
You may notice I haven’t been doing menu plans since we’ve been gone and making trips here and there but I will get back to them.
My plans for today: Cook the carnitas in one Instant Pot. Cook the chuck roast in another Instant Pot. Once an Instant Pot is done and clean, get a batch of yogurt making. Get the sauerkraut cut and in the fermenting container.
What we’ll be eating:
Today: Leftover Venison/barley soup from the freezer. Green salad.
Thursday: Chuck roast, mashed potatoes, gravy, collard greens, cucumber/tomato salad.
Friday: Carnitas in flour tortillas (served with yogurt, guacamole, tomatoes, jalapeno peppers, red onions), Pinto beans
Saturday: Roasted Chicken, Steamed Asparagus, Roasted Beet Salad, Sauteed Beet Greens
Sunday: Carnitas Quesadillas, Guacamole
Hopefully by next week, I’ll have a menu plan on Saturday!