Posted on 03/14/2012 9:09:16 AM PDT by Altariel
Not for the ones on SNAP, EBT, WICs, etc. They take their time, go with friends and 1st Generation EBTer’s to learn the ropes of free shopping.
The trick is to get to the stores before they wake up...anytime before 10AM will do - except on the first day when their cards get recharged. Effing leeches, one and all.
Sometimes, I go browsing - but it’s all paid for with something not seen outside of EBT, WICs, SNAP -———CASH.
My hubbie does all the shopping. But the subject came up at Sunday Dinner and between two D-I-L, two sons and my husband it was a pretty hot topic! But I can tell you by the grocery ads that prices around here have gone up. Meat especially, and when it goes on sale it is still higher than it was a couple of years ago. But canned veggies are up too.
My husband was in the grocery biz(stock mgr) for 30 years. He said these change overs used to take 4 days max. Now it seems they are in a state of constant flux.
Five days (max 10 days) ought to do it. Big cities, hell even smaller cities only have near a week’s supply.....after that conflagration ensues. Stay home, stay cool and be unobtrusive.
In Ingles an hour ago.....premium milk was $6.29 a gallon. Meat is sky high - hell, everything is high - but our economy is recovering.....liars all.
You should have bought a Jar of Mayonnais-a, then....them illegals get stuff cheaper than we do......you just have to nod your head and mumble something when you check out.
The man has good taste. We don’t make six figures, but we have to have our Hellman’s. LOL
But you need to watch out for that brown (supposed to be red) meat. And those with the tons of spices and pepper that blanket it to cover up the smell.
I noticed a difference between Kraft Cheese and Kroger Brand Cheese.....also with some other products...you’re mostly correct but that rule isn’t operative all the time.
The trick is to research where the premium brands are made and by whom, and where the store-brands are made and by whom. There are instances where only the label is different.
I’m ready for 3-4mos, just in case. If it’s shorter, leftovers can be easily used-up. Be Prepared (Eagle Scout, Class of ‘63).
THAT’s funny!
Egg yolk, lemon juice and oil.
You can make it for about a buck.
Make it in small quantities and it’s always fresh.
2/10 of them are driving less because they don’t have jobs to go to.
What a shocker! Prices raise, packages shrink, wages shrink, energy costs skyrocket and people have less to spend on goodies. Who knew this would happen?
The brown meat just means it has been packaged for a couple of days and cut off from oxygen.
Yeah...you keep believing that. Throw some more coarse pepper, paprika, thyme and basil on it while you’re at it....
[I knew that, but it IS an indicator of being old, especially in a grocery store - I swear I’ve seen hints of green sometimes....the butcher blames it on the sage/thyme/rosemary]
I would never buy the meat with garnish or especially anything marinated but the “Manager’s Special” meat is fine. I ran a packing house for years so I do know my meat.
Yikes, that brings back memories of buying a dozen pigs feet for 25 cents...I was actually ate them and was glad to get them. Hopefully I’ll never have to do that again!
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