Krusteaz pancakes with pure Maine maple syrup, bacon, scrambled eggs with hosin sauce and fruit. Perfection.
My favorite chicken salad {with tomatoes this time} and a slice of toasted walnut and raisin bread with butter.
Bacon, fried potatoes and zucchini. It’s a trucker’s life for me.
Chicken enchiladas {I’ll share the recipe tomorrow} yellow rice, and refried beans in the Crock Pot.
Leftovers the next day.
A shirtful of cherry tomatoes. A daily snack this time of year.
Pickety bits. Pear, cheese and crackers, hummus, carrots and more tomatoes.
$33.78 for 24 bags of egg noodles.
{Again. Yes, I’m stocking up. Like BIG TIME.} This now brings my egg noddle count up to 48+ bags. So if you see a bunch of noodle soup recipes this winter…. you’ll know what inspired them. 🙂
General Store $1.99
Corn tor tillllll ahhhhs. My husband calls them tor tea ahhs. But I like my way better. {It makes me think of Napoleon Dynamite and those darn quesadillahs.}
Online Order $39.13
I’m done with conventional grocery stores for the rest of the year. And that’s all I have to say about that.
So how about you? Did you add anything exciting to your pantry this past week?
Curious minds want to know.
Have a great Monday everyone,
~Mavis
*****
Total Spent This Past Week on Groceries and Bakery Treats We Brought Home $74.91
- Total Spent in August on Groceries and Bakery Treats $74.91
- Total Spent in July on Groceries and Bakery Treats $1037.79
- Total Spent in June on Groceries and Bakery Treats $297.1
- Total Spent in May on Groceries and Bakery Treats $323.38
- Total Spent in April on Groceries and Bakery Treats $352.64
- Total Spent in March on Groceries and Bakery Treats $712.01
- Total Spent in February on Groceries and Bakery Treats $230.98
- Total Spent in January on Groceries and Bakery Treats $128.60
- Total Spent on Groceries and Bakery Treats We Brought Home in 2021 $3216.76
Lissa says
In the 90s here, but since the grocery stores are showing Halloween candy I made some tasty scalloped potatoes with ham. I’d love to see how you have your pantry and freezers set up. Our yard is hanky sized, but the most-excellent-husband (MEH) planted some carrots and 3 Brussel sprouts (from the nursery). Fingers crossed and cayenne pepper at the ready
KC says
(I initially read “I made some tasty scalloped potatoes with ham” as “I made some tasty scalloped potatoes with them” and was aghast and highly dubious of the idea of scalloped potatoes that include, say, candy corn. And then I read it again and laughed, so in case this makes you laugh too, I’m dropping it here. 🙂 )
Lindsey says
I read it the same way you did initially! I think candy corn is gross, so the idea of having it in a casserole was positively horrifying!
StephanieZ says
In the movie RV, when the character played by Robin Williams is empting the RV’s sewage tank, the hillbilly character who is egging him on and causing mayhem, pronounce the word tortilla with the letter “l”. Classic scene.
Jamie says
That’s a lot of noodles ;)! Those are next on our winter stock up list along with some slow cooking oats and cocoa powder. We stocked up on more flour (one set for pizza dough – because we make pizza from scratch every week – and one set for general baking), sugar, salt, and mustard for the next few months.
Kari says
May I ask where you are finding the egg noodles?
Mavis Butterfield says
Walmart.com
Mel says
Since I wasn’t able to freezer cook this summer, I’ve been trying to freeze as I go just by making extra of some dinner recipes. So I added red beans and rice to the freezer this past week, and I’m planning to add some corn chowder and tomato soup this week. I probably need to pick up the pace just slightly on that, but I went back to working from my office, so I haven’t had as much time for lengthy dinner prep in the evenings. It’s a Catch-22 of needing time to save time, and this school year is already off to a crazy start.
I tried to shop in person to stock up on office snacks (both for me and for students) now that I’m back in the office, but the back to school crowds were not worth it, so I did that online instead.
Angie says
My household is on the stock up train as well. I have to say I am woefully behind on my pasta stock up plans due to the fact that my husband thinks we have enough. Never you mind….it will creep into the grocery cart or be delivered onto our doorstep soon and this winter, when we don’t have to run to the store for noodles in the middle of whatever virus shenanigans may come, he will be grateful.
I stocked up on some healthy snack items as my son started Kindergarten last week, vinegar, a few spices and bbq sauce. This week I will be adding AP Flour, Sugar, Brown Sugar, Pasta, and a few more spices if sales align. I will also be looking to stock the toiletry & OTC medicine cupboard. Alas it is time to purchase paper towels & TP – just a regular purchase though…no hoarding here.
Connie says
I stock up every fall for winter/flu season. Started earlier this year. Already made a Costco run and will hit local grocery. Then I only have to go out for produce and dairy if I want. Organic milk etc lasts a month.
Waiting on new crop of sweet potatoes and potatoes.
May plant some greens to fall as our fall is mild.
Kristina Zack says
Along the lines of your ultra pasteurized milk (why organic lasts longer is because of this), you can also get shelf stable milk in little cartons at costco or shipped from amazon. I don’t drink milk, but it’s nice to have little 8oz cartons in the pantry to cook with when I need it. Could also tide you over til you can get to the market.
Rebecca in MD says
In addition to stocking the pantry with harvests from the garden I made a Costco trip and stocked up on some staples. I am lucky in that Costco will ship non-perishable items to my home, but for staples like butter, etc. I need to go in person. I usually only make 2 – 3 trips per year there. I actually went because it was time to update my prescription glasses. When I pick them up I will pick up a few more things.
Jamie N. says
I am probably the only one getting rid of food around here. Empty nesting starts in 2 weeks, so trying to use up all the food my husband and I won’t eat before our youngest heads out. My oldest daughter and her husband spent the night before flying home from a trip. I packed them 2 boxes of food to check on the plane that’s we will not eat and they’re low on. Win-win! Now to learn how to cook for two.
Jennifer says
When COVID hit, I started doing a weekly Wal-Mart pickup order since we lived close by. We are still searching for a house – Day 61 of hotel living – but I can’t wait to resume them. It was so simple and they were rarely out of anything and when they substituted anything, you paid the lower price. I LOVE the Great Value wide pan breads and the multigrain is my favorite and is $1.28. They were out of it one time and replaced it with the Pepperidge Farms, which was over $4. I paid the $1.28, but I had the option of refusing it.
Bonus: I stuck to my list and my grocery budget shrunk.
Mavis Butterfield says
Day 61!!! 🙁
lynne says
Just watched Napolean (for about the bazillionth time) again last weekend :-)!
I’ve been stocking up on nuts (almonds and pecans, mainly) the last couple Azure orders. And cereal. Have LOTS of oatmeal set aside, but i really enjoy a bowl of cold cereal now and then, and “shrinkflation” has gotten ridiculous in the cereal aisle. LynneinMN
Linda Sand says
You reminded me of my late mother’s favorite meal: fried potatoes and chocolate pudding. Even better if the potatoes are fried in bacon grease. Try it; I think you’d like it.
christina says
Mavis,
can you maybe do a blog on how you figure out how much of an item to buy and how your pantry /freezer is stocked. I see the egg noodles, so would that be 6 months worth?? Just curious as I never seem to quite figure out amounts that are reasonable.
thanks . In California( we’re in the N.Ca, quite near the river fire), our garden just hasn’t done very well. I think this is the first year tomatoes are a bust. I’ll need to go buy them from a farm if I am to can/freeze any. We are getting a bumper crop of peppers though.
Elle says
It really depends on how much you like to repeat as to what you need for a year. Love spaghetti on Saturday nights? Plan on 50 meals of pasta (don’t we all skip ritual now/then?). Want soup every other week? Plan 26 pots of soup. Like Salmon weekly? Go with 50 meals. Meatloaf every other week? 26 meatloaves.
Personally, I plan 1/4 at a time. I can cook up 3 months worth of taco meat (gr turkey/gr beef and then seasoned-to freeze it I do not drain liquid, pasta meat (gr beef, gr turkey, It sausage), slow oven roast 8# of chuck roast, shred and freeze for taco salad, burritos, etc. 12 meals of chicken, 6 meals of fish. And from this I can punt. I prefer fresh organic veg so when there’s no garden or farmers market or CSA, I buy them at Costco. Everything lasts 2-3 weeks so 5-6 trips per 3 months.
Obviously, I’m not Mel but this is what I do 🙂
Mel says
That’s actually far more organized than I am! With freezer cooking at least, I just kind of wing it. I make a list of all the meals I want to freeze (usually about 50 things) and then freeze 3-6 of each one to last us for about 5 months. I kinda just stop cooking when I reach about 150 meals, and I go for a wide variety. We don’t have a pantry (*shakes fist*), so I fill in the gaps by buying pasta or whatever along the way.
BUT the pandemic really upended that system. Things kind of went nuts last year just as our freezer was running out. I had to stock up fast and without cooking along the way and without spending tons of time in a store to track down exact quantities of ingredients for recipes. So, I switched to just buying things I know we used (flour, sugar, soy sauce, ketchup, rice, oatmeal, shrimp, cheese, butter, beans, diced tomatoes, etc.) in bulk and figuring out meals from that and whatever our CSA delivered. It worked far better than I would have guessed, and I really learned to work with what I had. Our stores rationed pasta, for example, so I started making it from scratch since we had tons of eggs from our chickens.
So, I think there are a lot of good ways to do it. If you go with the “buy in bulk and figure out meals later” approach, definitely go with the most versatile ingredients you can. For example, egg noodles are kind of genius because they work well in sauce, soup, or casseroles. Maybe even pasta salad. It’s harder to use spaghetti noodles in all those applications. It also happened to have a few go-to meals that were fast, didn’t require a ton of ingredients, and that we liked eating frequently. For us, roasted potatoes, scrambled eggs, and broccoli worked well for nights when I forgot to thaw meat or couldn’t figure out anything else on the fly.
Mavis Butterfield says
Yes, I will work on a post. 🙂