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Category: Food

Another food list

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.

food list

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

Fondue for you?

So yesterday, someone mentioned that the Melting Pot, a chain restaurant specializing in fondue, was having a spring special and that there would be a $20 prixe fixe on March 20th.

I can neither confirm nor deny this special on the internet.

But – I did end up with a coupon for a free chocolate fondue should I purchase dinner for two or any four course feature… and I think I’ll need some help for that.

Where: 13th & Filbert

Of course both discounts wouldn’t apply, but either way I think it has been too long since I’ve had fondue.

Anyone interested in trying to schedule this?

ETA: I called the Philadelphia location, and they do not have a special for March 20th. They do have a Girls Night Out special on March 26th – $30 per person: cheese course, salad course, entree course (with tenderloin, chicken breast, something seafood, and ravioli), and a $5 wine and martini special. But that was it.

ETAA: The King of Prussia location also denies all knowledge of a spring special.

Scotchy Scotch

So I am trying to encourage a friend to host a scotch tasting party, so I have put together a list of scotch I (well, my mother) could contribute:

Shareable? Name Variety Age Region How much left
Y Balvenie Doublewood 12 speyside 3/4
Y Bruichladdich 10 northern islay almost full
Y Bunnahabhain 12 northern islay 3/4
IFF Caol Ila 12 islay 1
IFF Dalmore 21 northern highland 1
N Dalwhinnie 15 Speyside/Highland 1/2
Y Glen Keith 10 speyside 1
IFF Glendronach 15 eastern highlands 1
Y Glenmorangie mediera wood 12 northern highlands 1 + 2/3
IFF Glenfarclas 17 speyside 1
IFF Glenfarclas cask strength 105 ? speyside 1
just opened 1 Highland Park 18 northern highlands 1/2 (+ 1)
Y Laphroaig 10 southern islay 1
Y Laphroaig 15 southern islay 1/2
Y Lismore BLEND! n/a highland almost full
N Longmorn 15 Speyside 2 + 7/8
N Macallan 18 Speyside 1
N Macallan 25 Speyside almost empty
just opened 1 Macallan Cask Strength 10? Speyside 1/2 (+ 3)
N Macallan Elegancia 1990 12 Speyside >3/4
Y Strathisla 12 speyside almost empty
Y Talisker 10 Skye – western highlands 1

IFF = iff and only if my mother ends up willing to go to the tasting, which I think is totally fair of her
Most of the regional info from here

Cream cheese and Coconut. Though not together. But that’s an idea

But where has all the cream cheese gone?
I am out of cream cheese. And almost out of cheddar cheese. But I refuse to pay more than $1 for 8oz of cream cheese or $2 for 8oz of cheddar cheese, and they haven’t been on sale lately.

I might go into withdrawal soon.

~*~

my tale of woe with the time change
So there I was Sunday morning, having a leisurely breakfast of bacon, mexican hot chocolate, and amazing fresh coconut (I’ll tell you about that soon), with a charming person who had spent the night, with plenty of time until my 11:20 massage appointment… when I remembered the time change.

We packed up quickly (with him leaving behind his grocery sack with fun ethnic yummies from my grocery store across the street) and barely made it across Broad Street and the surprise marching band parade (for St. Patrick’s Day, apparently) to get there 20 minutes late. Woecakes!

So they only docked my half the price of the session for not showing without notice (and the session was only $35, so not bad. That’ll just make the fee for the next one about on par for professional prices) and I rescheduled for the same time this next Sunday.

~*~

White Coconut
So a couple weeks ago, my grocery store started carrying white coconuts. I more or less ignored them because I figured they’d be just like the brown ones, which I tried doing once from scratch and it just wasn’t worth the trouble. Luckily, I was convinced to experiment this weekend. WOW!

So white coconut – apparently it’s softer and tastier and has more water inside. Once you pull out the meat with a fork, instead of having to gnaw on it for a bit, it was completely chewable and tasty without any processing. I’m going to get another one to take to my mother this coming weekend because it’ll be a dream to shred over cake.