My grocery list
I’m putting my grocery list in a blog post so that others can get a specific picture of how the things I buy help save me money and simplify my life. You may notice that some things are in odd categories-I’m not a nutritionist. Also, you’ll probably notice that there is very few premade items, mostly sauces. Hope it is somewhat interesting. There is a copy and paste-able list at the bottom. I have also written a blog post with recipes I commonly use these ingredients in.
Meat
I buy meats that have multiple uses. My regulars are: flank steak, chicken thighs, ground beef (80/20), eggs, and fish. I use flank steak because it is lean and a good cut, but still inexpensive. I like chicken thigh because they are less expensive and more moist than breasts, but just as versatile a protein. Ground beef is good for tacos, burgers, and adding to dishes. I like 80/20 because it isn’t too dry to cook on its own and it is cheaper. Eggs are a great source of easy protein and fairly inexpensive. The kind of fish I get depends on the prices. I always look at the prices so I know when there’s a deal. I don’t buy if there are no deals. I like fish, but it can be very pricey. Especially for meat I would recommend going to a Costco business center or Chef Store. I buy in bulk and portion it into reusable bags.
Veggies and fruits
Staples: Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen)
Variable: Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips
Seasonal/Occasional: Ginger, Cherries, Grapefruit, Watermelon, Artichoke, Celery, Pineapple
Spices
Spices accumulate over time and do not need to be purchased frequently. I will list them according to how important/versatile I think they are.
Staples: Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder
Good to have: Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds
Used sparingly: Cardamom, Seasoned Salt
Carbs
I don’t eat wheat-it just disagrees with me. I substitute pastas with mung bean noodles. We eat a lot of tacos with corn tortillas. I occasionally use rice. I keep walnuts, pecans, almonds, cashews, peanuts (in-shell), and sunflower seeds on hand for snacking, adding to salads, and grinding up to make breadings.
Sauces
I have a lot of sauces since they keep well. Those include, but are probably not limited to: ketchup, mustard (deli, yellow, sometimes honey), mayo, soy, oyster, Worchester, A1, peanut, sweet chili, tapatio, crystal, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, maple syrup, vanilla flavoring,
Oils and vinegar
Avocado oil for high heat, olive oil for not so hot, coconut oil, lard for seasoning the cast iron, balsamic (which I also make a glaze from), apple cider vinegar. I keep white vinegar under the sink for cleaning and crafts.
Dairy
Heavy whipping cream is delicious and can be used in anything calling for milk-watered down if necessary, but milk cannot be whipped. Occasionally fancy cheese for cheese and meats date nights. Dried non-fat milk. Sour cream. Greek yogurt-plain or honey flavor. Butter.
Canned/jarred
Soups, tuna, spam (for musubi), beans (black and refried), enchilada sauce, spaghetti sauce, artichoke hearts, pickles, jalapenos, olives (black and green/Kalamata)
Other
Corn starch, baking soda, baking powder, cocoa powder, chocolate chips, bouillon, tortilla chips, salsa
I just replace these things as they run out. It is a diverse enough list to make many recipes, but small enough that it isn’t too costly nor strenuous to maintain. As I run out of things, I add it to my list. When the list is long enough, or has items that are of greater importance, I go shopping.
Just Lists
Staples:
flank steak, chicken thighs, ground beef (80/20), eggs, fish, Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen), Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder, corn tortillas, mung bean noodles, rice, walnuts, pecans, almonds, sunflower seeds, ketchup, mustards, mayo, soy, tapatio, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, avocado oil, olive oil, apple cider vinegar, heavy whipping cream, sour cream, butter, tuna, beans, enchilada sauce, spaghetti sauce, pickles, jalapenos, olives, corn starch, baking soda, bouillon, tortilla chips
Extras:
Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips, Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds, cashews, peanuts, oyster sauce, Worchester, A1, peanut sauce, sweet chili sauce, crystal hot sauce, maple syrup, vanilla flavor, coconut oil, balsamic vinegar, dried non-fat milk, Greek yogurt, canned soups, spam, artichoke hearts, salsa
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Grocery shopping/Food
Inflation is a huge thing right now and people keep asking how to lower your grocery budget. I grew up poor. Here are some tips I learned over the years. Just my opinions/tips:
There are alot of things a person can do to build food stability- IF you have the space and resources.
First one is gardening. An herb garden, a patio pot garden or a yard garden. I also did little stints of guerilla gardening, which is basically planting veggies in weird places. You can Google victory gardens to see how they used to do it back in the 40's.
Also, if you have a house with a yard, consider planting a fruit tree and some fruit bushes.
But as far as grocery shopping goes, if you have a limited budget & are on a weight loss journey, the first thing you should do is stop (or severely limit) shopping from the inside grocery aisles.
Why?
Because these foods might seem inexpensive, but it is really common to overeat those foods. They are designed to be hyperpalatable.
I recently saw an episode of Heavy where the person was cooking 3 boxes of some meal.... and eating them all.
If you buy these foods at all, you need to practice portion control with them. Check the box for the serving size and then divide it into individual servings before you start eating it.
It is really important that you don't beat yourself up for wanting this food. It is designed that way. Your body is a biological machine of sorts and it has evolved to *want* foods that have certain levels of fat, salt & carbs. It is because these are the foods that helped us survive.
When shopping the perimeter, I normally take a walk around to see what foods have volume so a low price. Some suggestions are potatoes, collard greens, radishes. But really, I will try anything that is low cost. Give it a shot and see if you like it.
That is how I starting eating collard greens. Walmart had huge bags of them for like $2. I bought a bag and threw in some greens with every meal. Why not?
You don't need designer greens that are $10 a pound.
So yesterday, the thing I would have bought for cheap and tried was fresh bunches of turnips greens for $1.29, and mustard greens for about the same (I am traveling tomorrow so I won't have time so cook it).
Be curious and explore. You may be able to find ways to stretch your budget using unpopular foods. Unfortunately, the internet has popularized some previously staple foods - eggs, cottage cheese, cauliflower etc. But do what you can with what you have, and use portion control so that you are making things last.
Sometimes you can find frozen foods for good prices- I found pags of peas at Walmart for $.84. Peas! Hell yeah! I added Pease to everything. Peas have some protein and a good nutrient profile.
In contrast, a box of weight watchers protein candy bars were $5 for 4 bars. ON SALE. Ugg. That is a treat option... but those food products are so freaking expensive per serving I am trying to limit those.
Other things I did was watch videos on how people got by in the depression...and try some of those meals. Read older books and see what they were eating.
Our food acquisition has changed dramatically in the last 100 years. People used to do alot more foraging, hunting, & fishing. We don't have access to some of those things anymore. And if you do have access, definitely try those things as well. If you have access to buy food from a farmer/rancher, do it.
Now we have food deserts. But that is a post for a different time.
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(For anyone who's interested in interaction between X and Grumbot: Hello! This is a short fanfic about them.)
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Grumbot has been working in the grocery store for a long time. He has seen a lot of strange people. People with gills, people with eye patches, people with wings, people with watermelon hats, people that looks like creeper...but the strangest person among them is the owner of the store.
X, is what the they asked Grumbot to call them. X wears their helmet all the time, Grumbot has never seen their face. (Grumbot assumes they have a face. Most people have it.) X never eats, which is very different from most people that Grumbot knows. X also talks in a really unique voice, it sounds like the asphalt surface when Grumbot drags his feet across the floor (X doesn't like it when he does that), and Grumbot likes how X's voice sounds similar to his own. Some times, though, X stares at him with an expression that Grumbot doesn't understand, but despite the strangeness, Grumbot likes X. X takes good care of him, and X is red- Grumbot loves red.
He tells X that.
Beneath the visor and armor, X stiffens. They slowly turn to look at Grumbot and frown.
"Yeah?" X sounds extra cheery today. Normally they just make noises at Grumbot that he has yet to understand and walk away. "Why is that?"
Do frowns go with cheery? Grumbot needs to update his database. "It makes me think of...bed, I guess. It makes me feel warm."
"..." The frown disappears, and now Grumbot can't read X's expression at all. It's all blank. "Your bed only has two colors, and it's yellow and black."
"Bee's color,"
"Yeah."
"I like bees,"
"I know."
"But I still don't know why I like red..." Grumbot sighs- a movement he learns from X, "...Oh, I know! Maybe it's because you are red, X!"
X visibly shakes.
Grumbot tilts his head in confusion.
"...Yeah?" X asks weakly after a few seconds.
"Yeah!"
"...That's great." They smile, and it looks wobbly. "Kid, isn't it almost your bed time?"
Grumbot checks the clock on the wall to be sure. "It's only seven, X, are you alright? You are acting unusual today!"
"I'm fine, don't worry about me." X turns around to fiddle with the counter. "How about we close for the day early, and I'll let you count the diamonds?"
"CAN I?!"
"Yes, but! Just for today."
"Yay! You are the best, X!"
X turns away. "What are you waiting for? Go lock the door."
As Grumbot runs to lock the door, he hears X mumbles. It isn't unusual, X does that a lot, and it's always something about sooma and void, but Grumbot has never figured out what a sooma is. He has a feeling that X doesn't know he can hear them all.
This time though, there's a new word:
"Call me heartless one more time...who's the heartless ones? The simulation is over, it's been years- aren't they your children? I swear to Notch, Grian..."
Grian?
Grumbot collapses to the ground.
System rebooting...
Memory access blocked...
Overwrite?
Access denied...
System rebooting...
"...umbot? Grumbot! Wake up! Kid, come on, come on, come on-!"
"...X?"
"KID, YOU SCARED ME HALF TO DEATH!"
Grumbot realizes they are on the ground. X is cradling him like a human baby, and Grumbot kind of like it.
"X? What happened?"
X has their right hand on Grumbot's forehead, "You are shaking,"
Grumbot wants to say X's voice is shaking too, but he decides not to. He is shaking after all, and he doesn't know why.
"Why?"
"I don't know, you just collapsed- and-"
"Sorry, X..."
"DON'T." X yells and then immediately regrets it, "Sorry, I...don't be sorry for things you can't control, don't ever apologize for that, okay?"
Grumbot nods.
"I need verbal response, kid."
"...yes, X."
And X wraps their arms around Grumbot. Grumbot has seen customers do that. Once, a man with a watermelon hat came in with a yellow shirt child, and when the child cry, the man did this. X told him it was a hug, and finally Grumbot gets one as well.
X's soft, Grumbot decides. He can feel it through the armor. Maybe X have a face underneath the helmet after all, since faces are soft, too.
After three minutes, Grumbot thinks he still needs to ask, "...Can I still count the diamonds?"
X chuckles. It sounds choked, maybe X needs to drink water. Grumbot knows X has a pair of cups and a box of tea, but he has never seen X use them before. They just sit on the shelf in the back of the store, strangely not collecting dust at all.
"You don't sound great, X, are you sure you are okay?"
X stays silent.
It takes them a while to reply, "...Give me a night. I will be okay tomorrow, alright?"
"Okay."
"You can count the diamond on your own right? Don't fall asleep with them in your bed, I will know if you do."
"Okay, okay! I won't! Get better soon!"
With a final pat on the head, X walks him to his room and hands him the diamonds. Grumbot counts the diamond one by one, and he recounts just so he doesn't mess up. When he falls asleep, he dreams of a person in red and a person in black, smiling towards him. They seem nice. All in all, it's a good day. (And if he gets up before X, he can get away with sleeping with diamonds in his bed, then the day would be even better.)
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Yesterday my dad and I went out to dinner. I wanted good pizza and chose a popular local place that’s been featured on Diners, Drive-ins, & Dives.
We ordered two pizzas, because I wanted to bring some leftovers to Sheila. One pizza was Korean BBQ, the other was called the Forager and had an assortment of mushrooms.
This is the exact order Sheila and I placed the last time we were here. It’s unlike me to choose the same food repeatedly at a restaurant. I like to try different things all the time. No server will ever look at me and ask, “The usual, Bob?” But those two pizzas are so good I wanted them again.
Like a few places around here, the menu indicates a “surcharge” to replace tipping. I’m fine with that. As a child I remember my parents explaining tips, and how it’s important to tip servers. At that time the standard was 15%. “It’s easy to figure out 10%. Divide that amount in half, and add that half to the 10%.”
Now the standard is 20%. Again, I’m fine with that. If I don’t want to be a decent human being and follow social conventions, I can make pizza at home.
But I’m not fond of tip creep. The place last night has a 21% surcharge. I fully expect in a few years we’ll witness another point added to that. We may well see, I think, that the proper amount for optional tipping shift towards 25% (because that will be listed as a suggestion on credit card tablets and receipts). That’s on top of a shift from $12 burgers to $22 burgers and $15 pizzas to $25 pizzas.
More of the tip creep -- We’ve all seen tip jars appearing at more and more counter service places. The tablets for credit card payment list tip amounts, and many don’t start as low as 15%, even for counter service. Last night’s pizza place has an 18% surcharge for takeout orders. Hey, that guy handed the box to me really quickly!
Last night our server was decent. But I think it’s fair to say it wasn’t a 21% effort. With regular tipping I’m sure he would have been a little more attentive and smiled some, and I would have tipped 20% rounded up to the next dollar.
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