Justin (likethewatch) wrote in healthfood_porn,
Justin
likethewatch
healthfood_porn

Last Saturday's grocery list and this week's meal plan

For the past several weeks I've posted my grocery list on grocerylists and my weekly meal plan on healthfood_porn, but unlike with my personal journal, I feel like not many people are connecting enough with my posts to want to comment. I'm self-conscious about posting my grocery lists and meal plans because I'm well aware that I spend a lot more on groceries than the average person. I'm comfortable with how much we spend on food: that's not the problem. I don't want to look like a conspicuous consumer. But I don't eat this way to show up the guy who eats Campbell's soup and hamburgers. I love what we eat and want to inspire other people to spend more on their groceries, too, because I think it's worth it to buy fresh, sustainably produced food: it's worth it for our health, and for the pleasure in eating fresh, well-prepared food, and for having a passion for what sustains us. The details matter.

The reason I started to post our grocery lists and meal plans wasto have an archive of what I eat over the course of the year. I wanted to be able to mine meal plans from the same season a year ago, for ideas on what to make for dinner. I hoped that by participating in food communities, I would also get to read other people's lists for inspiration. But people have stopped posting their lists on grocerylists and I'm not sure healthfood_porn is the most appropriate place for my weekly lists of meals, although it's not exactly off-topic: I think most of what we eat qualified as health food porn. As I typed this, Kevin was broiling lamb shoulder chops that he marinated with mustard, lemon juice, rosemary and oil for our dinner, along with roasted baby potatoes and a simple salad of mixed greens from the CSA,. Before I came in here I finished off the strawberries he picked Monday at the CSA pickup. They were small and tart, and had a distinct strawberry flavor.

I wish there were a graceful way to crosspost besides the cut-and-paste method. I'd like to start crossposting this to wholefoods, the community I moderate. Maybe I'll hit all three this week, get some cross-pollination going, and after that just post in my own journal, or whichever community seems to want my weekly obsessive food check-in.

Yeah, that one.



I made the key lime bar recipe in this month's Cooks Illustrated for a reception after the Bach concert at Smith on Sunday. They disappeared quickly. My coconut was more finely shredded than in the photo accompanying the article, and it got a little toastier. It was also unsweetened: they didn't have the sweetened kind at Whole Foods. I added a tablespoon of my usual Sucanat sugar to the coconut while it was still warm from the oven, and it was just right. I'll definitely make these again.

Whole Foods
baby bellas (crimini)
zucchini [WF was out, so I need to get some from the Stop N' Shop]
ginger
green bell pepper
apples
bananas
strawberries
3 limes
tiny red potatoes
onions
sweet potatoes
collards

salt n pepper potato chips
coffee filters: Beyond Gourmet unbleached #4

maple syrup
turmeric
dried apples
raisins
shredded coconut
polenta

1 qt soy creamer
2 dozen eggs
yogurt
cream cheese

deodorant

Shelton's turkey breakfast sausage (2 boxes)
1 whole chicken
4 sirloin steaks
4 lamb shoulder chops

ak-mak ("for a meal or a snack!" is their tag line)
animal crackers (got the Barbara's brand)
Old Wessex Ltd. brand Scottish oats
Old Wessex Ltd. brand 5 grain cereal
14 oz sweetened condensed milk
small black olives
canola oil
bar soap (2)

frozen green beans
frozen cherries
Soy Decadence pint for Kevin

North Shore Seafood
fresh fish for Friday


And the meal plan. We're going camping on Friday! Yay!



We don't write it down because it almost never varies, but breakfast is a rotation between yogurt with fruit for me and a soy fruit smoothie for Kevin, and eggs scrambled with turkey sausage, spinach, and baby bella (crimini) mushrooms. Kevin (who does all the breakfast cooking) makes oatmeal every morning but Saturday, when we have pancakes. Lunch is leftovers from the night previous.

Sunday: spring vegetable stew (which I've posted a recipe for in healthfood_porn and bread I baked last weekend. I remembered to put peas in the stew this time, used canned artichokes, and changed the herb mixture: mostly parsley and basil, with a little marjoram and rosemary.

Monday: broiled sirloin, sweet potatoes, and green salad

Tuesday: marinated lamb shoulder chops, roasted red potatoes, and asparagus [it died] green salad

Wednesday: tuna tamarind curry, braising greens, and brown rice

Thursday: tamale pie, green salad [Prepare ahead: fish packets for Friday]

Friday - CAMPING!: fish in foil packets with ramps, ginger, zucchini, carrots, and brown rice

Saturday: Breakfast - French toast, sausage, and strawberries, Lunch - sirloin sandwiches, chips, and salad, Dinner - barbecue chicken, cornbread, and salad

Sunday: Breakfast - eggs and sausage, oatmeal, Lunch - sandwiches et al, Dinner - in a restaurant back home


x-posted to healthfood_porn, grocerylists, wholefoods, and my journal.
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