Breakfast: leftover white rice with soy sauce, toasted oat bread from our local bakery (with butter), carrot from the CSA, chopped pecans.
Lunch: half a pink grapefruit with a sprinkling of sugar. One small gala apple, one small Bartlett pear. Whole Foods spinach-artichoke dip with Whole Foods flour tortilla chips.
Grocery shopping: Had a few odds and ends to buy at CVS, of which the only thing that was food was a jar of creamy, not-all-natural peanut butter. I usually buy natural peanut butter, but I need the creamy stuff for a cheesecake and I'm not sure the wholesome kind will work. Cost: about $3.
I also did a large shopping trip at the Whole Foods next door. Purchases: organic penne rigate, small container of plain Greek yogurt, pint of heavy cream, organic firm tofu, half a gallon of whole milk, quart of half-and-half, small container of sour cream (big on the fatty dairy products this week), 2 8-oz. packages of cream cheese (er...), fresh-ground peanut butter from the store (for a different purpose), a box of chocolate wafers, chicken Better-than-Bouillon, house-made tequila-lime corn tortilla chips, roasted unsalted almonds, currants, house-made sourdough bread, organic bananas, cage-free white eggs, organic white flour, frozen peach slices, boneless chicken thighs, organic celery, cooked shrimp with bay seasoning (why?), organic cilantro, organic eggplant, blackberries, organic vanilla extract. Total: $114.
Dinner: Penne pasta with a sauce made from leftover jarred pizza sauce, leftover canned plum tomatoes snipped up in the can with a pair of scissors (a tip gleaned from Smitten Kitchen), olive oil, CSA green peppers, fresh thyme and (Thai) basil, and with "4-Cheese Pizza" shredded cheese on top. Plus some added sugar and garlic powder. Also a salad of mixed green leaf lettuce and CSA arugula, with homemade vinaigrette of red wine vinegar, olive oil, salt and pepper.
Snacks: 4 cups of coffee with half-and-half (2 regular, 2 decaf); many handfuls of Whole Foods-made tequila-lime corn chips (eaten while driving my daughter home from play rehearsal at 6:00 pm-- we were both starving); one cooked shrimp with bay seasoning (same context, but this was gritty and too messy to eat while driving, and just generally gross); two sips of a Newcastle Brown Ale, which I then gave to my husband because he likes Newcastle and it was the last bottle; a Red Hook IPA instead.
Lunch: half a pink grapefruit with a sprinkling of sugar. One small gala apple, one small Bartlett pear. Whole Foods spinach-artichoke dip with Whole Foods flour tortilla chips.
Grocery shopping: Had a few odds and ends to buy at CVS, of which the only thing that was food was a jar of creamy, not-all-natural peanut butter. I usually buy natural peanut butter, but I need the creamy stuff for a cheesecake and I'm not sure the wholesome kind will work. Cost: about $3.
I also did a large shopping trip at the Whole Foods next door. Purchases: organic penne rigate, small container of plain Greek yogurt, pint of heavy cream, organic firm tofu, half a gallon of whole milk, quart of half-and-half, small container of sour cream (big on the fatty dairy products this week), 2 8-oz. packages of cream cheese (er...), fresh-ground peanut butter from the store (for a different purpose), a box of chocolate wafers, chicken Better-than-Bouillon, house-made tequila-lime corn tortilla chips, roasted unsalted almonds, currants, house-made sourdough bread, organic bananas, cage-free white eggs, organic white flour, frozen peach slices, boneless chicken thighs, organic celery, cooked shrimp with bay seasoning (why?), organic cilantro, organic eggplant, blackberries, organic vanilla extract. Total: $114.
Dinner: Penne pasta with a sauce made from leftover jarred pizza sauce, leftover canned plum tomatoes snipped up in the can with a pair of scissors (a tip gleaned from Smitten Kitchen), olive oil, CSA green peppers, fresh thyme and (Thai) basil, and with "4-Cheese Pizza" shredded cheese on top. Plus some added sugar and garlic powder. Also a salad of mixed green leaf lettuce and CSA arugula, with homemade vinaigrette of red wine vinegar, olive oil, salt and pepper.
Snacks: 4 cups of coffee with half-and-half (2 regular, 2 decaf); many handfuls of Whole Foods-made tequila-lime corn chips (eaten while driving my daughter home from play rehearsal at 6:00 pm-- we were both starving); one cooked shrimp with bay seasoning (same context, but this was gritty and too messy to eat while driving, and just generally gross); two sips of a Newcastle Brown Ale, which I then gave to my husband because he likes Newcastle and it was the last bottle; a Red Hook IPA instead.