Don’t you hate it when the weather goes directly from winter to summer? Well, perhaps it is time to change over from comforting, warming, wintry roasts, stews and baked goods to light cool foods. And to keep out homes cooler, lets change over to using our alternate cooking methods like slow cookers, Instant pots, and outdoor grilling.
If you’ve been following the news you may be aware of coming disruptions in the supplies of inexpensive chicken and pork. Due to the lack of foresight of the factory farmers, many meat packing plants have had to shut down. If you’ve been thinking of going more plant based, maybe now is the time. The supply chains for fruits and vegetables seem to be mostly functioning, so think about plant based alternatives. Try some meatless burgers or vegetarian pasta dishes. Milk and its’ products, yogurt, cottage cheese, hard cheese and others are all good sources of protein. Beans of course and eggs (which seem to be plentiful now.)
It is still difficult for the stores to predict what items will be in supply enough to support special sales. But, WATCH FOR MANAGER’S SPECIALS. This is a way the stores can still offer special prices on goods which turn out to be plentiful right now.
Some store hours are changing this week.
Sprouts is returning to 7AM to 10PM
Safeway continues with 7AM to 9PM except Golden Hours Tues & Thurs 6 AM to 9AM
Frys stays with 7AM to 9PM.
Special Days This Week
4/30—Oatmeal Cookie Day
5/1—Chocolate Parfait Day
5/3—Lumpy Rug Day???
5/5 Cinco de Mayo (As you probably know this is not Mexican Independence Day. It commemorates an important battle in 1862 when Mexico defeated the French, the Battle of Puebla. It is still a good day to celebrate with Mexican food!)
5/8 Coconut Cream Pie Day
Cold Fruit Soup
Chilled Cantaloupe Soup with Cardamom
Interesting, grinds the whole cardamom pod.
Gazpacho from Scratch
Chilled Asparagus Soup
Pork Shoulder in the Slow Cooker
Use for pulled pork sandwiches, pork tacos or green chili stew.
A quick Shrimp Scampi with Pasta
If you let the shrimp cool you can also use on a salad.
Grilled T-bone Steak
Meat dried out, try these basic instructions.
Creamy Pork Chops in the Instant Pot
Lets talk Salads
There will be many salads in the coming months. There are four basic types, tossed green, vegetable, composed, and fruit. Right now we’re covering composed and fruit. We’ll get to vegetable and tossed soon.
A composed salad is made either on individual plates for each diner, or on a platter for diners to serve themselves. It usually has a base of flat lettuce leaves with arranged toppings of various protein sources and fruits and vegetables. It is a great way to use up items from your fridge, making sure that they still have freshness to them. Pickled vegetables are also common.
For protein sources consider: ham and turkey from the deli (just have them give you 1 thick slice, then cut it into strips); cheese; cottage cheese, strips of cheddar, jack, or others of that texture; feta or blue, fresh mozzarella; either cubes or tiny balls; quartered hard boiled eggs; cooled cooked shrimp; rinsed canned beans, especially Cannellini.
Vegetables could be: asparagus; green beans; cauliflower or broccoli florets; pickled beets or onions; potato cubes or slices; olives.
Fruit can also be good, especially with a poppyseed dressing. Try: Avocado of course; stone fruits, peach, plum, apricot; berries; blueberries are tasty and have a nicely contrasting color, raspberries, blackberries.
Well you get the idea. Just make sure everything is fork ready, serve with some good bread and butter and enjoy. And your kitchen is still cool—especially if you cook up whatever needs cooking in the morning and stash it in the refrigerator.
Fruit Salads—try to start with a base, maybe pineapple chunks or watermelon, then add contrasting colors, flavors and textures depending on what is in season. Use only ripe fruits.
Add a tasty dessert.
Sunday is Oatmeal Cookie Day, but how about some Cowboy Cookies, oatmeal and so much more.
You could get the pudding powder recipe from her website, but by the time you mix in all that chocolate I’m not sure you could tell the difference. Some commercial pudding mix would be fine, and you could get it sugar free.
Coconut Cream Pie
This is the Pate Brisee that he speaks of.
Bargains in Stores
Bargain of the Week
Strawberries—$.97/ 1 lb box
Beef Roast—Buy 1 get 1 Free, boneless chuck
Pork Roast—$.97/lb, shoulder, boneless, whole in bag
Shrimp—$11.98/2 lb bag, raw, 13-15 count
Lettuce—$1.25/each, shredded Iceberg
Tomatoes—$1.99/lb, on-the-vine, Organic
Apples—$1.29/lb, Fuji, Gala, Granny Smith OR Anjou or Red Pears
Watermelon—$1.99/ach, whole, seedless
Bargain of the Week
Watermelon—$.64/each, seedless, large size, limit 2, Just for U digital coupon
Beef Steak—$5.99/lb, T-bone or New York, bone in, Value Pack
Pork Chops—$1.99/lb, assorted loin or shoulder steaks or country style ribs, bone in
Chicken—$1.99/lb, B/S, sold from full service counter
Shrimp—$15.98/2 lb bag, raw, 16-20 ct or cooked & peeled, 51-60 ct
Grapes—$1,99/lb, red, green
Strawberries—$5/2 lb box
Yogurt—$.39/each, 6 oz, Yoplait, with clip or clip coupon, limit 12
Soda—$.88/ each, 2 ltr, Coke or Pepsi, or 20oz vitamin water, must buy 5, limit1 offer
Bargain of the Week
Beef Roast—$5.99/lb, chuck
Pork Roast—$1.29/llb, Shoulder, bone in, whole in bag
Chicken—$1.99/lb, B/S, tenders or thighs
Shellfish—$9.99/lb, Wild Colossal Sea Scallops OR Sea of Cortez Shrimp
Squash—$.98/lb, Yellow or Italian
Garden Salad—Buy 1 Get 1 Free
Tomatoes—$1.98/lb, Organic, Hothouse
Tropical Fruit—$.88/each, Maradol Papayas or red mangos