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Nov. 9 food diary-- stocking up, using up

12/1/2015

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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.
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    Whodunit

    The author is a waitress, home cook, and foodie who has trouble sticking to a subject.  She currently resides and works in the Maryland suburbs of D.C..

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