Food I have
Produce
3 red bell peppers
1 orange bell pepper
1.5 tomatoes
2 pears (not quite ripe)
scallions
collard greens (enough for 1 more breakfast)
lettuce!
carrots
elderly zucchini
1 grapefruit
1 lime
orange juice
dried tomatoes

portabella fajita leftovers
beet & leek coconut soup
fried leeks

Meat
1-2 oz of taco pork leftover
3 oz of steak leftover from Legal’s
6 oz of beef fajita leftovers
chicken, dark meat

Bread
tortillas, white flour or whole wheat flour

Meals?
Tonight
I’m really hungry - I don’t know that a salad will cut it.

food I have
Produce
3 bananas
1 small potato
orange juice
2 grapefruits
5 beets w/ greens
collard greens
1.5 small zucchinis of imminent doom
5 leeks
buncha scallions
2 red bell peppers
1 orange bell pepper
inner half of a bunch of lettuce
leftovers from a portabella fajita
almost 1pt of leftover baighan bartha (eggplant curry)

*no carrots, buy more *done*
*no hot peppers, buy more

Meat
1/2 a container of stock
5ish 2ish ounces of pork slow-cooked with taco seasoning, orange juice, and stock (Mmmm!)

Meals planning
Thursday, June 26
going out for dinner

Friday, June 27
roast bell peppers (and zucchini?)
breakfast: Kenyan collard greens (buy a tomato) over a bagel with cream cheese
lunch: anyone want to meet for lunch?
dinner: spicy tofu with beet greens

Saturday, June 28
breakfast: grapefruit - stop by produce truck and look for other sexy fruit
Start soup - clean leeks, cook them down with oil (set some aside with a lot of salt for snack food), add carrots. And then figure out what kind of soup you are going to make from that. (ETA: Apparently, this soup should also include beets)
dinner: salad. So I have this intricate salad planned, but it’s missing an ingredient or two. Here’s what I’m thinking - lettuce (natch), carrots, raw zucchini, taco pork, banana, scallions, and then I’ve made a salad dressing with balsamic, tamarind juice, honey, mustard. My mother thinks this could also use some mandarin oranges… and maybe I could go orange segments, but probably my grapefruit would be too overpowering. I think this also needs nuts. I’m thinking cashews, but I only have almonds, walnuts, and pecans - and I don’t see buying a whole container of cashews just for 1 Tablespoon worth. But it needs a salty, doesn’t it? *Done - cashews were a tasty addition*

Sunday, June 29
take bagels to my parents
eat dinner at Legal’s (I think I’ll go to the wood-grilled wild salmon)
give mother - argh - I was just looking at something the morning and reminding myself to take it this weekend. Oh, and the heavy cream.
get from mother - books to repair, leftovers
return bras to Lane Bryant
stop by Whole Foods on way home (if still open) and see if they have more conditioner and 1lb of spring mix for a reasonable price

Monday, June 30
breakfast: bagel w/ roasted pepper cream cheese
make rice for baighan bartha, and put up portions for lunch.
dinner: quesadillas - use up portabella leftovers, some of the leeks, the last of the roasted bell peppers, and the last of the collard greens.

Tuesday, July 1
dentist appointment at 11am
therefore, have to do weight watchers meeting at 12:30, rather than 11:30
therefore, request medical time from work.
breakfast: mango from fruit truck
dinner: something with beets. And 1 potato (if it survives that long). Ooo… maybe I should put those in the soup. Are there any soup recipes with beets that are not borscht?

Wednesday, July 2
time for a dinner out

Thursday, July 3
dinner plans in

Friday, July 4
D&D

So the goal is to use up all of my perishables by mid-day Thursday

What I have
Produce
1 plum
2 tomato
6ish new potatoes
portion of spring mix (salad greens)
collard greens
1 zucchini
broccoli stems

opened jar of salsa
1/2 jar pasta sauce
1 qt orange juice

Meat
thai roasted beef (enough for two salads)
chicken/duck stock (not used - boiled, though, so it should last another week)

Dairy
whole milk (just enough for 1 more bowl of cereal)
half pint heavy cream (unopened)

What I should do with it
Okay, so two salads are a given.

I think I should make soup, but it has just been too hot to consider it. And I don’t feel like a minestrone (bunch of vegetables just glommed together with a can of tomatoes and a starch)-type soup. Maybe something with beans. Or cream. Or something. I am not inspired.

So I’ve got potatoes to do away with. And a little bit of a diet (though I did make tasty mashed potatoes with full fat dairy products and collard greens (is it still colcannon if you add dairy products?) the other day with no problems in diet land.

Oh, and spaghetti sauce. Last time I made pasta, I threw in all kinds of veggies (including broccoli), so maybe I’ll save that as the Wednesday night dinner that cleans out the last of the fridge.

Meh.

Food I have
Produce
beets w/ greens
broccoli
3 small zucchini (hopefully still good)
1 larger zucchini
spring mix lettuce
2 limes
string beans (maybe still good)
grilled onions and other vegetables (from BBQ)
2 tomatoes
carrots
I want to buy some fruit

bread
pitas

dairy
1 quart whole milk
1/2 quart 1% milk
1/2 pint heavy cream
opened pint sour cream
a lot of tzatziki sauce

meat
beef roast (needs to be cut up into meal-sized portions, some frozen)
2 strips grilled beef (from BBQ)
1 cup fowl chili left
1/2 cooked chicken breast

What/when I shall eat
Friday, May 23rd
leaving work at 2pm
reheat last of soup.
set up to make more stock
wash dishes
start season 3 of Slings & Arrows
make a salad with the roasted onions and stuff and a third of the grilled beef.
Also, slice the beef roast into portions and freeze.
4pm - Hatha Yoga?

Saturday, May 24th
11am volunteer at Mazzoni Center (1201 Chestnut) to prep for trans health conference
lunch - salad with the 1/2 chicken? salad with roast beef and string beans?
4pm-6:30pm - West Philly Art Rising Showcase @ Studio34 - $5
quick dinner? (wee zucchinis?) Dahlak?
8-11pm - Music Showcase @ Studio34 - no fee mentioned

Sunday, May 25th
12:40 Massage - 7th & Market
Make soup
roast vegetables: beets, carrots, large zucchini (to east separately or put in soup)
*make pita chips

Monday, May 26th
9am - pilates
breakfast
noon-5pm work
5-7pm - party at [redacted]’s - potluck? Maybe I’ll make pita chips* and take the rest of the tzatziki
7pm - yoga class (will probably skip)

Tuesday, May 27th
8:30 pilates?
if not, go to gym and work on arms
1-9 work
have I used the baby zucchini yet? If not, throw together any remaining meat and make a stir fry.

So a while back, my grocery store had a (no entry fee) sweepstakes where the grand prize was a big ass television or some such. Luckily, I won a secondary prize: $100 worth of groceries to be bought all in one go, with no change given.

So, of course I’m going to list every item (39 of them) for you:

• Things to use/serve socially
  • 2L A&W Root beer
  • 1 jar salsa, medium
  • 2 bags Herr’s potato chips (of which I have already eaten one *facepalm*)
• Potentially healthy diet-ish foods
  • 2 jars salsa, hot
  • 1 lb whole wheat rotini (pasta)
  • 2 5oz packages of sexy spring mix lettuce (because I am a total sucker for spring mix)
  • bag of Carolina brown rice
  • *multigrain* tortillas (yeah, I don’t even know if they fit in this category, but I have developed a passionate love for tortillas based on their infinite shelf/refrigerator life and tastiness)
• Kitchen staples
  • 5 lbs granulated sugar
  • 1 qt 1% milk
  • 2 boxes gallon ziplock storage bags
  • 4 jars pasta sauce (so one is vodka cream sauce, but the other three are perfectly respectable)
  • jar of pimentos
  • 3 cans coconut milk (and I had a complete brain fart and got the full fat variety because I can get cool international brands)
  • 1 can of red salmon
  • 2 jars of peanut butter (crunchy for eating, creamy for cooking)
  • bag of chocolate chips
  • dishwashing soap
• Random sauces/condiments for fun
  • El Yucateco green habanero sauce
  • Adobo sauce
  • Pipian sauce
  • bitters (I’ve never used them before - what should I do with them?)
• Impulse purchases
  • 1 qt whole milk yogurt (I hovered between nonfat and whole milk yogurt for a while, but I couldn’t ring myself to do it yet. Now I need to think of something to cook with it)
  • 1 gal orange juice
  • a flour sifter
  • 2 (small) containers of Edy’s Dibs
• For the person accompanying me on the expedition
  • bag of generic frosted cereal
  • Carr’s Whole Wheat crackers

And what did the total come to with tax and all? $100.89! I have a feeling that I should have been able to make it stretch a little farther, but I got it right on the nose. Yay math!

But you know what? I was totally virtuous in not buying the velveeta, but I have just remembered that I promised to make my sleazy cheezy dip this weekend, so I have to go in and buy some anyway.

And I also have stuff in my fridge
produce
string beans (I don’t really feel like eating string beans, but my mother bought a ton of them and split them with me - feel free to inspire me)
broccoli (+1 stem because I used the other head for dinner last night)
hot red peppers
3 small zucchini
2 packages of lettuce
2 tomatoes
some baby carrots
2 limes

meat
duck stock
4 oz tandoori turkey that turned out rather well
bacon

dairy
a little bit of roasted red pepper cream cheese
1% milk
1qt yogurt (unopened as of yet)

Meal Planning
I have no plans!

Ummm… Tomorrow (Thursday) I’ll blow everything on lunch with my mother and the neighborhood ladies at Buca di Beppo (I want cannelloni and the escarole side) and there will probably be leftovers to bring home and add to this list of food

Friday - I guess I’ll be eating the tandoori turkey (with one of the green things as a side - maybe also a salad so the lettuce doesn’t go bad before I can eat it)

Saturday - I’ve plans to go to a barbecue (taking sleazy cheezy dip) And if I haven’t eaten them yet, maybe I’ll slice (lengthwise) the zucchini and marinate it in olive oil and Penzey’s pasta sprinkle for grilling… maybe.

Sunday - Eep! I am hosting people. I have made no food plans. Maybe I should start a soup on Friday so that it’ll be especially tasty by Sunday. That would give me something to do with the stock… I need to check and make sure the stock is still good. I’ll boil it tomorrow morning and set some aside for my mother (assuming it’ll be good since it should still be happy)

What I have
Produce
carrots
a few spears of asparagus
1 pt bean sprouts
1 orange bell pepper
hot peppers
broccoli
broccoli stems
3 small-ish eggplants
napa cabbage
limes
green beans (composted)
a very few snow peas
2 pears
scallions

Dairy
tail end of a container of heavy cream
1% milk
plain yogurt in need of being eaten
onion & sour cream dip

Meat
leftover pork roast
peking duck carcass (for stock)
a little chicken stock

Miscellaneous
Thai sweet-spicy garlic sauce
Dumpling dipping sauce
frozen dumplings
chinese mustard
plum sauce
1/4 pecan-topped chocolate pie

Meals
Monday, April 14
leave work promptly - stop by The Bridge and pick up comps from film festival
steam some dumplings - nom nom nom
cook up 1 cup of red rice

Tuesday, April 15
volunteer at closing night party, and fill up on free food.

Wednesday, April 16
make fried rice from veggies, pork, and red rice
thaw container of raw beef/pork

Thursday, April 17
Stir fry broccoli, meat, and cabbage, with black pepper sauce - with noodles.

Friday, April 18
random things dipped into onion dip - crackers & veggies

Saturday & Sunday
passover

So I still haven’t emptied much from my freezer, but I did acquire more food when I was home this weekend. Therefore, more planning.

food I have
produce
1 potato
3 grapefruits
jalepeno peppers
[broccoli leftovers]

dairy
scallion cream cheese (1/2 - 1 bagel-worth)
a little whole milk
a little heavy cream
*plenty of cream cheese*

meat
chicken stock
a lot of ham
bacon
pork shank leftovers

miscellaneous
curry leftovers
1/2 blackberry pie
1 slice coconut cake

meal planning
Monday, March 24
skim fat from potato soup in process, mash a bit, season, and cook more
make 1/4c rice to package up curry into lunch
dinner: eat leftover broccoli & pork shank

Tuesday, March 25
7am - Pilates?
breakfast: coconut cake & grapefruit
adjust soup
buy bread
dinner: soup & bread

Wednesday, March 26
breakfast: bagel & scallion cream cheese
dinner: soup & ham sandwich

Thursday, March 27
breakfast: blackberry pie & grapefuit
pull out pork roast & stuffed cabbage to thaw
buy tomato sauce
dinner: soup & ham sandwich

Friday, March 28
8:30am - workshop
breakfast & lunch: included
dinner: with D&D peoples

Saturday, March 29
Can I adjust the oven racks so that I can roast the pork and cabbage rolls at the same time?
Cabbage rolls -> packaged straight to lunch portions
Pork - How do I want to make it? Do I want to have a marinade while it thaws?

Sunday, March 30
12:30 - astronomy lecture & star wars tour @ Franklin Institute
dinner with parents - Shula’s or Sang Kee

That’s still not putting a dent in the freezer, but it’s a whole week without buying anything except a fancy loaf of bread and possibly cereal, since I’m out and there’s a sale.

I need to make room in my freezer, so this’ll be a more long term food list than usual.

Also, I need to use up more food in the next couple months because I have a gift certificate to the local grocery store, but I have to use it all in one go and I’ve gotten used to a lot of little trips instead of one big one.

Food I have
Produce
2 onions
3 lbs russet potatoes
no garlic!
1 bunch broccoli rabe
1 bunch (3) beets w/ greens
ginger
1/3 bag baby carrots
1 white coconut
1 pt coconut water from another coconut (so half the total)

Meat - fridge
a lot (2 1/2 lbs?) of ham
chicken stock
1/4 pound of bacon

Meat - freezer
stock (in cubes)
gravy (in cubes)
8-ish chicken breasts (frozen in packets of 1 or 2)
2 thick pork chops
1 hamburger patty made from ground turkey
bag of small turkey meatballs
bag of mini italian-flavored turkey meatballs
several links of turkey sausage
1/2 pkg kosher hot dogs (and possibly another whole one buried in the depths)
1 mystery steak (beef? pork? It was hard to tell with the last one I cooked)
cubed raw pork
cubes of pork roast
1 beef roast (saving for Roman cooking workshop)
2-3 pork tenderloin roasts
1-3 packages of meat (beef? pork?) cut thin for stir fry
1 bag of chicken parts for stock - enough for 1 batch

Dairy
qt whole milk
a little bit of heavy cream
scallion cream cheese
single-serve flavored yogurts
parmesan
2 packages of cheddar cheese

starch - in fridge
rice (plain white, basmati, sticky)
flour (bread, wheat, rye)
1 pie crust
2 packages tortillas

Miscellaneous things in freezer
pecan halves
2 cubes of mom’s vegetable soup
vodka
phyllo dough
package of rolls that would make a good stuffing or soup ingredient
cubes of elderberry concentrate with wine and stuff
bag of onion peels and things for stock
bagels
rolls of stuffed cabbage (from mother)
bag of blackberries

turning that into food
Meals
Tuesday, March 18
potatoes, ham, onion, beets

Wednesday, March 19
start a potato & ham soup - 3/24/08
eat: broccoli rabe sauteed with mini meatballs with pasta sauce over spaghetti

Thursday, March 20
buy crusty bread - eat soup

Friday, March 21
soup again.
pull out a pork roast to thaw

Saturday, March 22
@ parents’ - give mom any soup that’s left

Sunday, March 23
Do something with the coconut! (Thai soup? African stew?)
roast pork

Week of March 24-28
alternate between soup and sandwiches made from the roast pork or the ham leftovers

food I have
Produce
1 grapefruit
oranges
2 tomatoes (1 urgent)
3 roasted bell peppers
2-3 bell peppers (yellow & red)
broccoli
mixed small lettuces

Dairy
3/4 container of sour cream
1% milk
1/2 pint heavy cream
goat cheese

Starch
1/3 loaf of brown bread (ETA: just heels left)
1/2 round of pumpernickel
small amount of leftover white rice

Protein
carnitas
some leftover cooked chicken (from the breasts marinated in peaches & cowboy rub)

Miscellaneous
some prepared enchiladas that need to be baked
sauce to go with them

meals
Tuesday, February 19 *done*
take 1 link of turkey sausage from freezer to thaw.
take container of small cut pork from freezer to thaw (with black bean & pepper sauce?)
put enchiladas into the freezer
Make a sandwich with chicken leftovers, tomato, and lettuce (and goat cheese?)

Wednesday, February 20 *done*
make a “bread pudding” with some of the pumpernickel bread, eggs, cream, cheese, tomato, and grilled turkey sausage with onions and peppers. Possibly bacon, too. With a little side salad, of course.
*freeze some of this for lunches*

Thursday, February 21 *done*
stir fry of pork, broccoli, onion, and peppers over rice.

Friday, February 22
leftover rice needs to be used up. So do carnitas. Would it be sacrilege to dump them together with cream of chicken soup? Probably. So it would be slightly more respectable to… make burritos! with lots of cheese and sour cream - and maybe a zucchini. And all the rest of the lettuce.

plus bonus recipe - Mexican corn soup
Oh, and I almost forgot to give you the recipe for the soup I made the other day.

If you remember, I had some stock with tomato paste mixed in (let’s say a 3-4 cups of stock with 1/2 a little can of paste).

I also had some liquid I had drained out of the carnitas at the very last minute because I didn’t have the nerve to see what happened to my cooking pot, if I let the pork get completely dry. This was only about 1 cup of lovely pork/citrus/spices essence.

So I went looking in my Mexican cookbook, and found a recipe for corn soup I could use as a starting point.

So I boiled the stock/tomato paste mixture for 20 minutes to kill any bacteria.

Then I combined in a blender:

• 1 onion, cooked down in some of the fat skimmed from the pork liquid (there wasn’t much, really - I was using pork loin instead of the fattier cuts the carnitas recipe recommends) and then seasoned with paprika
• 1 can of corn, drained
• 1 tomatoes, peeled and seeded
• enough stock to make everything juicy and blending smoothly

In a saucepan, I think combined:

• everything from the blender
• the rest of the stock
• salt & pepper

If I were following the recipe, I would now add 1/2 a cup (a whole cup? I don’t remember) of heavy cream. But since most of this would be going into the refrigerator and getting reheated, I decided to add the cream right before serving. And then I found that lumps of sour cream were more satisfying than cream.

I also considered adding chicken at that time, but I ended up also just adding cut up chicken to the bowls while reheating so that I could have the option to swap in carnitas instead of chicken (though I never for around to trying that). It was also a good soup without meat.