Posted on 08/19/2019 6:00:04 PM PDT by GuavaCheesePuff
Is this the most recent one?
http://freerepublic.com/focus/f-chat/3768493/posts
Dion’t love cooking but do it every day the easy way. Pan saute meat or fish, steam fresh or frozen organic veggies. Occasionally add a boiled red potato.
Healthful, easy, what’s not to like.
Dessert? Yogurt with berries. My fave is lemon yogurt with blueberries. Addictive.
No grain. That’s the big thing. No junk, also no microwave, which murders nutrients.
Enjoy a glass of wine or Beck’s beer.
Dinner could not be easier and it’s infinitely better than frozen “dinners” or eating out.
Also buy dry foods in bulk.
I started some years ago when barley spiked to over two dollars a pound for some reason. I found a fifty pound bag online for about eighty cents a pound and ordered one of those. Eventually I found the local farm supply stores carry five gallon buckets in food storage quality, so I followed the barley with a twenty five pound bag of Wehani Rice.
ugh! I have a two and a half year old Black Lab. I don’t even want to THINK about it. He’s my buddy. It will break my heart when he goes.
“My grocery bill is about $100/week for just one person and I buy mostly organic.”
Very impressive! :)
In this case, its its mostly a call for frugality.
I like the simplicity of your menu! Just bought a steamer pan set and it’s made cooking so much easier, along with a vintage egg poacher pan.
Oooh, good one. You win, Superstar!!
We have fresh cooked meals, NO Instant anything in our house, every night and go out once a week.
Yeah, it only pops up every 2-3 weeks.
“I have 4 teenaged kids. Leftovers are not an option.”
Those were my most CREATIVE cooking years. At one point I had three adults and three teen boys to cook for 3x a day.
I relied on my MIL at that point in time - she had FOURTEEN to feed at each meal while her blended family was growing up!
“On Monday, I go the the Dairy and buy 14 gallons of milk...on Tuesday I head to the Day-Old Bread Rack and buy 14 loaves of bread...on Wednesday...”
She was freakin’ AMAZING, and I learned so much from her. :) Of course they farmed, so meat was never an issue, and they kept laying hens and meat birds.
Don’t forget the, ‘Never Ending Pot-O-Soup’ that was always at a simmer on the stove. Whatever was leftover went into the pot and that was lunch the next day! ;)
Multiple posters have mentioned TV dinners. I ate a lot of them, pot pies, pizza, etc., until a few years ago, and it is true that taste-wise most have improved greatly since my college days.
However, the salt (sodium) content is usually atrocious. (Very high.) So, I’ve been cutting back, and when I use the last in the freezer now, I plan to buy no more. On the rare occasion pizzas with moderate amounts of sodium turn up, I may still buy one.
For similar reasons, I’ve cut way back on eating out, fast food, “Chinese” take out or buffet, etc.
Now with my wife working, though, the time crunch to prepare food, and clean up, is just a killer. (And I should get the heck off of here, I suppose.)
Buy what you eat. And eat what you buy.
I do a lot of stuff wrong.
But I eat well and I sleep well.
Open your favorite bottle of red, Argentinian or Chilean Merlot, Cab, or French blend.
3 lb Chateau Briand, sliced into thirds, sear and grill 5 (no more than 6) min per side. Let stand for 5 min.
In parallel, An ear of corn, slice 1.25 in of the stem, microwave in the husk for 4 min, pull out, squeeze corn cob out of the husk and butter (careful very hot). Microwave in corningware dish, 3 servings of frozen vegetable, say Okra for max 4 min, or fresh broccoli or asparagus, or even baked potatoe for 5 min in microwave in parallel with meat cooking.
1 package baby portobello mushrooms, washed, in small skillet over 1/2 stick of butter, place lid on top and slowly cook for simmer just before placing meat on grill.
Head of lettuce, your choice, olive oil, balsamic vinegar, ground oregano, Beau Monde seasoning, dash of raw sugar, mix by hand, set in fridge until ready to serve.
$100-$200/plate high end steak dinner in less than 15 min, at less than $15 in cost per plate.
yes, you are correct, it “costs” time and effort. Quality ingredients are expensive; shopping, planning and prep take time. my weekend time is more valuable than money saved on a few take-out meals.
Chicken wings are easy, quick and tasty in an air fryer. Heat the fryer for a couple minutes, coat the chicken wings - I like to use Cavender’ Greek seasoning - throw the wings in and cook for about 23 minutes. I crank the fryer from the standard 360 to 370.
Easy and really popular with my grandkids, too.
Sounds to me like the same old, pathetic commentary hoping to add to the ongoing non-thinking diatribe against this country.
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