Here’s another post in my nearly world famous Electronic Sticky Note series.
Posting the link here as summer is starting soon and I need better salads than the prepacked kits I tend to buy and eat.
Click for the recipe https://thefirstmess.com/2023/05/24/hummus-crunch-salad/
A faithful reader of my blogs mentioned a 7 day meal plan would be nice to have. Initially I thought that was a good idea. But when I sat down to create a 7 day meal plan I realized I never know what I’m making to eat until I see what looks good at the store. I probably go grocery shopping 3-4 times a week. I’ve been working from home since 2006. Food shopping gives me an excuse to get out of the house.
I love leftovers. Last night I roasted four chicken thighs with the idea there would be leftovers to toss into a quesadilla or chicken salad, or any of a number of dishes you can make with leftover cooked chicken.
I ate them all (they were small).
Back to the 7 day meal plan. Since I’ve never planned for shopping and making meals for 7 days straight I thought I’d simply document my meals for the week. Hopefully this will help with my Writer’s Block so I can write another chapter of The Future Best Seller. This also provides a glimpse into my current dietary habits (which are far different than the 370 pound me).
Breakfast – Strawberries, banana and full fat Greek yogurt.
Lunch – I made Semi-Organic Vegan Split Pea Soup for lunch but didn’t have it for lunch. Instead I had a baked potato with butter, salt, pepper and a salad topped with marinated artichoke hearts. Yes, I made this one up today with apologies to Martha Rose Shulman. My Garlic Vinaigrette pays homage to Martha’s recipe.
Snack – Peanut butter. Yes, peanut butter.
Dinner – Breaded Chicken Cutlet (thigh, of course), egg fried rice, salad.
I went back to the store that advertised boneless chicken thighs for $2.99/lb. Still no boneless thighs. And no bone-in chicken thighs either. But since I bought some bone-in the other day it’s still Chicken Thigh Week.
I can’t remember the last time we finished a large jar of mayonnaise prior to its expiration date. We don’t use a lot of mayo and most of the time half of the jar gets tossed.
Then Covid-19 happened. We started eating more mayo. Tuna salad the way Grandpa Jack made tuna. Egg salad. Chicken salad. And coleslaw. But many recipes change over time. This coleslaw is updated for 2020. Here’s my original Rocky Top Coleslaw which also contains a link to the original inspiration recipe from Bobby Flay.
It’s coleslaw so keep it simple. Use a bag of pre-shredded coleslaw from the market. The quantities for the dressing in 2020 have been reduced. I find the slaw tastes just as good with less dressing (and less calories).
We’ll be grilling some Pandemic Burgers tonight with a little Rocky Top on the side.
Cole Slaw Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
garlic powder (to taste, about a tsp)
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon celery salt
Pepper to taste.
- Everybody in the pool (large mixing bowl) except for the cabbage.
- Whisk until smooth. Taste and adjust seasonings.
- Add your slaw and mix well.
- Chill for at least one hour before serving.
Can you visualize a huge scoop of this coleslaw on top of a cold turkey meatloaf sandwich? Me too but I don’t have any leftover meatloaf. Guess I’ll have to make Italian Meatloaf or Turkey Meatloaf this week.
The look on my face must have revealed my aching soul. Maybe it was the numerous trips to the pantry or the multiple freezer checks. We had plenty of food to survive on but nothing I really wanted or cared to eat. The truth was I needed to cook. I needed some fresh foods to cook with. Ultimately she relented.
“You can go to the store and shop with the old people. You will wear a mask and keep your distance from everyone else in the store. You will not wander up and down the aisles like you usually do. You will not shower before going. When you come back you will wash your hands for 20 seconds then put the groceries away. Disinfect the items you think need disinfecting. The plastic bags will not be recycled. They will go into the garbage. You will then go into the laundry room where you will strip down and put your clothes into the washing machine. Then and only then you go to our bathroom to decontaminate.”
Senior Time at the grocery store is 7-8:00 AM. There were not many shoppers. The customers were all wearing masks, some had both masks and gloves on. But most of the employees were not wearing any masks or gloves. We know the mask wearing thing is more about not spreading virus if you’re infected and less effective for personal protection (though the latest scientific guidance is that masks do offer some level of personal protection). So is setting a specific time for a high risk group to shop at the same time and NOT have employees wear masks smart? It would take just one infected worker and s(he) could take out a number of the oldies. Just a thought. But everyone in the store respected each other’s space and kept their appropriate physical distance.
We began sheltering in place behavior one week before our state formally declared a shutdown. Minus two days in Owasso, Oklahoma (the trip was taken with the expectation a lock down would be ordered) we have been home for a month. Welcome to The Pandemic Greater Depression. At our home we are fortunate to both have jobs. Many, many others are not as fortunate and the road ahead will be hard. Despite the fact we have a roof over our heads and food on the table the new era Depression mentality has set in. I call the new mindset Forced Frugality. The grocery store trip was interesting. Some of the supply chain issues are resolved and the shelves look better. Still no paper products and some of the shortages (like frozen pizza) are just plain strange. There were arrows on the floor in an attempt to direct traffic. I learned that some people don’t know how to follow arrows. And despite clear instructions not to wander the aisles I pretty much went down every aisle because you never know what you’re going to find (or not find). I found this:
$0.59 for organic dark red kidney beans and $0.84 for organic corn!
Today’s lunch side was a simple corn and bean salad. Here it is.
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon prepared mustard
- 1 celery rib, tiny dice
- 1/4 cup red onion, tiny dice
- garlic powder
- pinch or two dried basil
- a splash of fresh lemon juice
- 1 can organic dark red kidney beans, drained and rinsed
- 1 can organic corn, drained and rinsed
- 1 to 2 teaspoons light brown sugar
- salt and freshly ground pepper, to taste
- Whisk olive oil, vinegar, mustard, garlic powder and basil in a medium sized mixing bowl.
- Adjust your seasonings. Add sugar, salt and pepper to taste.
- Add your vegetables and beans. Stir and mix thoroughly.
- Add a splash of fresh lemon juice.
- Serve as a side dish or over some fresh greens. This size recipe makes around four servings.
Sugar is only needed to counteract the acidity in the dressing. You might not need nor want any sugar at all. I wanted to put some red bell pepper into this dish but there were none to be found at the store.
Here’s a list of pantry items. Hopefully you have many if not all on hand as we shelter in place.
Pandemic Pantry Items – Updated 04.18.20
- Canned tomatoes in 14.5 and 28 ounce cans. Diced, crushed, diced with green chilies and stewed
- Extra virgin olive oil
- Brown and white sugar
- Dried oregano, basil, and parsley
- Onion and garlic powders
- Bay leaves
- Parmesan cheese
- Dried pastas
- Dried beans such as brown and green lentils, pinto, black, adzuki, mayocabo, yellow and green split peas, black eye peas and cranberry
- Canned beans such as garbanzos, black, black eye peas, pinto, great northern, navy
- Broth, vegetable, beef, chicken
- Rice – multiple varieties like basmati, brown, Texmati, arborio and plain long grain white
- Flour tortillas and corn tortillas
Stay safe, stay well, stay home.
And if you do venture out of the house wear a mask.
IISc researchers have found that tomatoes get infected with Salmonella typhimurium, which cause gastroenteritis, when the bacteria enter the plant through tiny openings that form on the main root for the lateral roots to emerge. Hence, the bacteria are found inside tomatoes and cannot be removed by washing. As salinity increases the number of lateral roots […]
via Washing does not remove Salmonella bacteria from tomatoes, IISc team finds — Science Chronicle
Buried in the latest CDC update on romaine lettuce is the following:
No common grower, supplier, distributor, or brand of romaine lettuce has been identified. Nine additional people have been reported since the last update on November 26, 2018. This brings the total to 52 cases from 15 states. Nineteen people have been hospitalized, including two people who developed a type of kidney failure called hemolytic uremic syndrome. No deaths have been reported.
I was surprised when romaine lettuce reappeared at my local grocery store at $4 a head. I haven’t checked the prices of bagged salads but I’m sure they are higher too.
Well, the eat local movement should get a huge boost from this most recent e coli outbreak. If you’re in Oklahoma try the Looney Farm or Scissortail Farm. I’ve had both and they are excellent sources of fresh locally grown greens.
- 4 cloves garlic, minced
- juice of one lemon
- 2 T red wine vinegar
- 2 T extra virgin olive oil
- 3 T plain Greek yogurt
- 1 T oregano
One of the benefits of a blog is quick accessibility to your recipes.
Except when you’re looking for something that you thought you posted but never did. The plan was to toss together a quick Greek Salad from The Pioneer Woman and grill some chicken. So the yogurt marinade came to mind but where was it? The last time I remember seeing the recipe it was scribbled on a piece of scrap paper that more likely than not got thrown away.
For an Old Guy Playing With Technology I sometimes surprise myself.
I actually remembered to take a picture and save it to my online drafts folder.
I found it!