We Had To Come to France . . .

. . . to finally shop at an Aldi market.

For readers living in the eastern or midwestern United States, or in Europe, Aldi stores are nothing out of the ordinary. But for those of us who live or have lived on the west coast, or in Hawai’i, Aldi products and prices are unknowns, and have taken on almost mythical properties.

A few of our Aldi finds.

I’ve been reading about other bloggers’ Aldi shopping for several years (enviously at times), so while we are here in Europe, Brett and I were determined to check one out and see what all the fuss was about.

We found the nearest Aldi to us was just a 20-minute tram ride away, at the outer western rim of Strasbourg. The ride was pleasant, and we noticed that the closer we got to our destination the more modern the buildings became, along with a definite feeling of being out in the suburbs. We also passed the city’s largest hospital on the way, bigger than any hospital I’ve ever seen anywhere. The mix of passengers on the tram changed as well – the further out the more young families boarded the tram.

The aisles were at least twice as long as a usual supermarket aisle.

Aldi was right across the street from the tram stop. We had no idea what to expect when we walked in, but the store was absolutely massive, at least in comparison to stores we’ve been in recently and even back on Kaua’i. We grabbed a shopping basket and set out to see what was in stock and what things cost, and possibly pick up a bargain or two. I was expecting pallets, or a more warehouse feel to the store, but was pleasantly surprised by the organized shelves with everything in boxes.

Trader Joe’s products could be found throughout the store. They are obviously packaged for the French market even though there are no Trader Joe’s in Europe.

I was also surprised by the number of name-brand products that I saw. I’m guessing most of the products were Aldi brands, but it was hard to sort out which were which. We bought some Ritter-Sport mini chocolate bars (perfect for when we’re on the road) but also saw brands like Nutella and several Trader Joe’s products around the store. The cheese section was positively magnificent, and the varieties available were also individually branded. Some were the same brands we’ve seen in standard markets (but were lower priced at Aldi).

Our four packages of cheese cost just 7.82€ ($9.09). Incroyable!

Actually, the selection available throughout the store was quite impressive. The produce section was pretty nice as well, although I have to say the pineapples were pathetic. I didn’t notice anything organic, but that doesn’t mean it wasn’t there. Of all the things we saw we could only come up with two things we would not buy there: wine and bread. Their low prices didn’t wow us after what we’ve been able to find at local boulangeries or supermarkets.

The baguettes were very inexpensive, but we had no idea how old they might be.

Besides the Ritter-Sport bars we also bought four different cheeses, some chocolate mousse (delicious!), a small bag of pasta, a bottle of shampoo, and a package of bacon, potato and cheese crepes to have for breakfast one morning. The total cost for everything? Just 16.03€ ($18.61).

We’re definitely going back before we leave Strasbourg. For those of you who regularly shop at Aldi, how does this compare with your experience? Are the prices similar? Does the store layout look similar?

Trying Out the Travel Budget

A favorite meal in Buenos Aires was empanadas at El Sanjuanino, located just a couple of blocks away from our apartment. We each had two empanadas, a glass of wine filled to the rim, and shared a flan with dulce de leche for dessert, all for just $16US.

Buenos Aires has been a very affordable city, especially when it comes to food costs, and even more especially when it comes to dining out. Our host told us not long after we arrived that it was practically cheaper to go out to a restaurant here than it was to buy food at the market and prepare it ourselves! The low cost of food here combined with recent devaluation of the Argentine peso has meant we’ve had a fairly easy time of sticking to the budget we worked out before we left Kaua’i.

Brett has faithfully been maintaining a spreadsheet of our daily spending. He asks for a receipt from any place where we spend, and tracks our daily average to make sure things are not spinning out of control. So far we’ve been able to stay slightly under our daily budget of $40US that we alloted for our time in Argentina and Uruguay. Beyond food/dining costs our daily expenses have included items like tours, taxis, subway fares, tips, etc. for the time we’ve been here. Because of the lower price of food we’ve had some leeway that we’re probably not going to have when we arrive in Europe – we’re going to have to be far more careful there. I’m positive we’ll be having far fewer meals and such out in town than we’ve been able to enjoy here.

We’ve eaten breakfast at our apartment every morning.

As food is typically our biggest daily expense, our very first outing in Buenos Aires was to a nearby supermarket, and we have prepared most of our meals here in our apartment. We’ve had breakfast “at home” every morning, usually yogurt topped with fruit and granola that we brought along with us, along with orange juice and coffee. A few times we’ve eaten “Argentinian style,” enjoying coffee, juice and a couple of mezzaluna (croissant). The mezzaluna here are a bit smaller than the croissant we get back in the U.S. and are not as flaky; they are also brushed with egg whites and topped with a sprinkle of sugar . . . and completely delicious and satisfying!

Bakeries in Buenos Aires have provided affordable treats. We picked up a strawberry tart, a huge palmier, two churros, two fruit danish, and four mezzaluna the other day just $5US.

We’ve skipped lunch most days and instead stopped at a coffee shop in the mid-afternoon for a beverage and a shared pastry. I discovered that fresh fruit juices are often on the menu here, and have sometimes enjoyed having a glass of juice instead of coffee in the afternoon. My favorite so far was a combination of strawberry, mango and orange – very refreshing!

Beef is what you eat in Argentina, so we went out for dinner one evening at Fervor, another nearby restaurant. Brett had a perfectly cooked 12 oz. beef tenderloin brochette, I had longostino and we shared a plate of grilled vegetables. Each of us had a BIG glass of wine, and we shared a dessert. Total cost for everything, including a tip, was half of what we would have paid in the U.S. for the same meal (apologies for the pictures’ dim lighting – I blame the beautiful restaurant ambiance).

In the early evening, we’ve usually relaxed in our apartment with a glass of wine along with some local cheese and crackers. Good wine is ridiculously cheap here: a bottle of decent chardonnay can be had for as little as $2.50, and a big glass (like filled up to the rim) of quality wine at a restaurant goes for around $3.65. We’ve gone out for dinner just twice; all other evenings we’ve eaten dinner in the apartment. Dinners out were for empanadas one time and for a fabulous meal of Argentinian beef and seafood. In all cases, whether we’ve cooked our own meals or picked up something from a bakery or eaten at a restaurant, the cost has usually been half or less than half of what we would have paid in the U.S. for a comparable meal.

Brett had a classic Argentinian grilled ham and cheese sandwich for lunch one day at La Biela while I had a simple cheese pizza and fresh strawberry juice. La Biela is an old, famous restaurant in our neighborhood, and going for lunch versus dinner kept it affordable.

One big thing we’ve noticed here is that other than buying food, neither of us has been tempted in the least to purchase anything else, quite a difference from how we travelled in the past. The old version of Brett and Laura would have been drawn into countless shops and rationalized buying something no matter how much further traveling we were going to be doing or how the budget was holding up. These days we stand and look in windows and admire, and then remind ourselves there’s no room in the suitcases or the budget and go on our way!

Buenos Aires has been a great place to test our ability to stay within our daily limits, but with food costs so low we’re not sure how our experience here will extrapolate to future destinations.  We’re on our way to Uruguay tomorrow, where the peso has a stronger exchange rate with the dollar. We have also set a higher daily budget for our time in Europe, but whether it will be enough remains to be seen.

One More Time . . .

Duane’s Ono Char-Burger in Anahola

Last night at dinner Brett, YaYu and I came up with a list of local places we wanted to be sure to eat one more time before we left. We have enjoyed some wonderful food here on the island, but in the end we came up with just these three locations:

Brett’s favorite at the Char-Burger: the Old Fashioned

  • Duane’s Ono Char-Burger: Located in Anahola, the Ono Char-Burger was the first place we ate at on our first visit to Kaua’i back in 2012, and their burgers are still our favorite. YaYu isn’t eating beef these days but plans to order their fish and chips which are also very tasty. I’m going to have one last Local Boy burger (my favorite), and Brett will probably have his favorite, an Old Fashioned burger.

    Hamura’s famous saimin

  • Hamura’s: There’s no way we can leave Kaua’i without having one last bowl of Hamura’s famous saimin and one last piece of their lilikoi chiffon pie.

    Food of the gods: The lilikoi chiffon pie at Hamura’s

  • TipTop Cafe: We’re planning to go out for breakfast at the TipTop the morning before we leave. YaYu says she has to have one more big bowl of their ox-tail soup, and Brett and I want one more of their big, fluffy macadamia and banana pancakes and a couple of big cups of their delicious coffee.

    Tip Top’s ox-tail soup

    Plate-size banana-macadamia pancakes at the Tip Top.

I also want to enjoy one more TegeTege green tea shave ice, and we’re planning on going out for a special dinner down in Poipu, at Roy Yamaguchi’s Eating House 1849, on our last weekend, but otherwise we’ll be finishing up as much as we can of we’ve got here in the condo before we hit the road.

#Kaua’i: Street Burger

The Napa Burger: Point Reyes blue cheese, cabernet onions, port reduction and spinach, served on a freshly baked roll along with hand-cut sea salt fries and homemade ketchup.

The idea of a gourmet burger has always sort of struck me as an oxymoron. By nature, a hamburger is a humble sandwich, just a ground beef patty set inside a soft roll, often served with a few condiments or maybe a slice of cheese. It doesn’t exactly fit with the idea of “gourmet.”

Street Burger however, located in Wailua on the east side of Kaua’i, takes the humble hamburger to a level that is definitely gourmet. The restaurant has become one of our favorite places to eat on the island, and our go-to restaurant when we want to enjoy a meal with friends.

Brett’s half of the bacon-barbecue burger we shared (plus all the fries).

The burgers at Street Burger are HUGE. Half of one is plenty for me these days, and Brett and I usually share (although he gets all the fries). Each burger is a virtual tower of hamburger goodness. There are 17 different burger versions to choose from, from a classic hamburger, cheeseburger or bacon-barbecue burger (my favorite!) to a Greek burger with olive tapenade, feta cheese, tzatziki, cucumber and spinach. Other creative burger examples include the Wailua, (crispy spam, jalapeño-pineapple marmelade, kabayaki glaze and spinach) or the Southern burger (fried green tomato, pimento cheese, greens and buttermilk-chive dressing) or the Italian (prosciutto, bufala mozzarella, arugula pesto, marinara and spinach). A vegan burger is available for those who don’t eat meat, and is just as glorious as their other offerings. Each burger is cooked to order on a big wood-fired grill, served with hand-cut sea salt fries and house-made ketchup, and is a masterpiece from start to finish. Street Burger also offers exciting and interesting salads and sides, including to-die-for onion rings, or one of Brett’s favorites, Texas Poutine: Texas-style chili over fries, with sharp cheddar cheese, a fried egg and fizzled onions.

Beginning with the burger, everything is as local as can be achieved here. The hamburger patties are made from Kauai-raised grass-fed beef, and the produce comes from local farmers. The rolls are made on site. The ice cream is made on Kaua’i (Lapperts) and the coffee served at the restaurant comes from Java Kai in Kapaa. Even the ketchup is made from scratch.

Sitting at the counter and watching these guys work the grill is a great place to enjoy your meal at Street Burger.

For all the amazing deliciousness of their creations, Street Burger is an affordable dining choice. The burgers range in price from $10 to $17, and for that you get a LOT of food. Even when Brett and I share an order, there are still usually leftovers to bring home.

The restaurant also offers a large selection of craft-brewed beers, and has an interesting wine list. Dining is available inside the restaurant or out on the patio, where guests can enjoy a stunning view of the Sleeping Giant. Another fun seating option is at the counter that surrounds the grill. We did that on one trip and had a fun time throughout our meal watching the burgers being made and chatting with the cooks. It’s also worth it to save some room (if you can) for one of Street Burger’s desserts. They are divine, and well worth the extra calories!

One of the most popular desserts is the Street Burger S’more: Chocolate mousse, peanut butter crunch, and toasted Swiss meringue

Street Burger is located at 4-369 Kuhio Hwy, in Wailua, just north of the old Coco Palms hotel on the mauka (mountain) side of the highway. They’re open Tuesday through Saturday, 11:00 a.m. to 10:00 p.m.


This Week’s Menu: Let the Favorites Begin!

Turkey divan casserole is Meiling’s favorite recipe, or at least in the top three. I add noodles to the casserole when I make it.

Beginning this week, and for the next month or so the menu will revolve around the girls’ favorite meals. There will be no new recipes, no experimenting, etc. – just dishes that they enjoy and either can’t make or can’t get wherever they are.

Coming up with a menu of favorites though was more difficult than I thought it would be. The biggest problem is that I don’t want to fix certain things upfront for Meiling when WenYu will be arriving home the week after and have to repeat them. It was a bit of a juggling act trying to think of what to make early and what to save for later.

We’re picking up a pizza at Costco on Wednesday – that’s the day of the Big Shop and along with the farmers’ market trip I know it’s going to be an exhausting day and I’m not going to feel much like cooking that evening. We’ll let Meiling choose which kind of pizza she wants, and then Brett will fix it out on the grill. Brett is going to make Scotch Eggs on Sunday – Meiling hasn’t had them yet, but we’re pretty sure she’s going to love them.

Here’s what’s on the menu this week:

  • Tuesday (this evening): Oyakodon; cucumber salad (I’m skipping the rice)
  • Wednesday: Pizza; sliced apples
  • Thursday: Turkey divan casserole; roasted mixed vegetables; French bread (I’m having sliced turkey and steamed broccoli instead of casserole)
  • Friday: Meatloaf; mashed potatoes and gravy; steamed green beans (no mashed potatoes for me)
  • Saturday: Mabo nasu; steamed rice (no rice for me)
  • Sunday: Scotch eggs; onion rings; fruit (I’m not having onion rings)
  • Monday: Spaghetti with marinara and meatballs; grilled zucchini; garlic bread (no bread for me, and I’ll have my marinara and meatballs over the zucchini instead of pasta)

Cucumbers, bok choy and green beans are the only “must buys” at the farmers’ market, and I’ve got my fingers crossed that we’ll be able to find broccoli (if not, we’ll have to make a run to the store). I also want to get a papaya, some limes and we’ll let Meiling pick out some fruit she wants (like starfruit).

This Week’s Menu: The Calm Before the (Cooking) Storm

Italian sausage, pepper and onion sandwich – YUM!

This is the last week for a while of just Brett, YaYu and me at the dinner table. Meiling arrives home next Monday, and WenYu will be here a week or so after that. Both girls have made lists of the dishes they want me to prepare while they’re home, favorites that they miss while away at school. Both are hearty eaters too, so we are not likely to have many leftovers in the coming days for YaYu’s lunches. And of course, holiday meals will be coming up as well. I will be busy in the kitchen, but on the plus side am likely to get a lot of help from the girls, especially Meiling, who has finally taken up learning to cook.

I can’t wait! I am greatly looking forward to having both our college girls back home for a while, and to cook for them again. But in the meantime, I am going to enjoy the calm of this week and cooking for just the three of us.

The cilantro and lime chicken things we were going to have last week got bumped to this week – YaYu had an evening event last Friday so Brett and I ate leftovers, and I pushed everything back a day on the menu to cover for that.

Here’s what we’re having this week:

  • Tuesday (this evening): Cilantro and lime chicken thighs; grilled asparagus; cilantro rice (no rice for me)
  • Wednesday: Chicken curry with vegetables; steamed basmati rice (just curry for me)
  • Thursday: Potstickers; steamed rice; coleslaw (not sure what I’m having)
  • Friday: Grilled pork chops; roasted mixed vegetables; couscous (I’m skipping the couscous)
  • Saturday: Leftovers
  • Sunday: Scrambled eggs; grilled breakfast sausage; fruit; toast (I’m skipping the toast)
  • Monday: Grilled Italian sausage sandwiches with sautéed peppers and onions (no bread for me)

All we really need this week from the farmers’ market are cucumbers and papayas. If the farmers have broccoli we’ll get some of that too, and maybe some cauliflower.

This Week’s Menu: Lots o’ Links

Slow cooker balsamic pork roast – the leftovers make wonderful sandwiches.

It wasn’t intentional, but I realized after I made this week’s menu that other than our dinner tonight I could link to all but one of the dishes I’m fixing for dinner this week (there are recipes online for lumpia of course, but we buy ours ready-made at Costco).

Of all the benefits of being connected on the Internet, having access to so many recipes has been one of the biggest and most wonderful. For years I clipped recipes and filed them in notebooks, and then had to remember which notebook they were in and where. No longer though – these days I can do a quick Google search or go to my bookmarks and voilà! I’m ready to go!

Plus, there’s all the fun of searching for new recipes, whether that’s on your own or on Pinterest or other sites. If you have dietary restrictions, or want low-fat or low-calorie or low-anything, you can find it. If you want the most decadent recipe around you can find that too. Is your food stock getting low? There are sites where you can put in what you have on hand and be rewarded with several recipes using those ingredients.

I carry lots of recipes in my head, ones I’ve made for years and don’t need a recipe any more. But I have to admit I’d be lost without the Internet these days, and all the wonderful recipes I’ve discovered there.

Here’s what we’re having this week:

We’ll need to get broccoli, bok choy, cucumbers, ginger, bananas, papayas and hopefully more rambutan from the farmers’ market this week, but otherwise we’re in good shape for produce.

This Week’s Menu: Thanksgiving!

In this charming but completely unrealistic picture, Priscilla Mullins offers turkey to Squanto at the first Thanksgiving. I am one of over probably a million Americans directly descended from Priscilla Mullins and her husband, John Alden, the handsome Pilgrim in black behind her.

Thanksgiving is my favorite holiday, and I used to love preparing a big meal for the family, with all the trimmings. These days, not so much.

During our navy years, Brett was usually deployed on Thanksgiving, and when he was away our son and I would often join friends at the enlisted dining facility on base. For just $2.65 each we could enjoy an amazing turkey dinner with all the trimmings, as well as several types of desserts (navy cooks are incredible, BTW). The only downside was there were no leftovers. After Brett retired from the navy I fixed a big Thanksgiving meal every year, usually making three types of pie. Sometimes our celebration was just our family, but other years we gathered with and shared our meal with friends.

I haven’t made a home-cooked Thanksgiving meal since we arrived here in Hawai’i. For one thing, it’s been too warm here (for me) to roast a turkey, let along makes all the sides. And, these days since it’s just Brett, YaYu and me, a whole turkey seems just too much (especially since YaYu isn’t all that crazy about turkey).

The past couple of years we’ve gone out to a local restaurant for dinner, but Brett and I decided against it this year because we’re saving for the Big Adventure. Instead, I’m putting together a “cheater” dinner, courtesy of Costco. We bought a roasted turkey breast as well as mashed potatoes, turkey gravy, and cranberry-sausage stuffing from Costco’s deli section. We tried all of these items a few years ago when we spent Thanksgiving in a cottage down at the Oregon coast, and they were very good. All I will have to do this year is slice and heat the turkey, and heat the potatoes and stuffing in the microwave. The gravy will be warmed on top of the stove, and the only thing that will go into the oven will be asparagus for roasting. Our meal won’t exactly be “home cooked,” but it will be tasty, and provide us with leftovers for a few days.

YaYu doesn’t care for pumpkin pie, and Brett and I don’t need it, so we asked YaYu what she’d like for dessert this year and she chose cookies & cream ice cream. We found cookies & cream mochi ice cream balls at the store last week (!), so will surprise her with that – two of her favorite things in one.

We’ll fill out the holiday with a family hike/run to the Pineapple Dump before we eat and the traditional viewing of The Descendants in the evening. Both WenYu and Meiling will be having Thanksgiving dinner with their boyfriends’ families, but will call us in the afternoon.

Here’s what’s on the menu for the whole week:

  • Tuesday (this evening): Grilled Polish sausages; roasted mixed vegetables
  • Wednesday: Grilled fish tacos with fresh mango salsa; yellow rice (no rice or tortillas for me)
  • Thursday: Roast turkey breast; mashed potatoes with turkey gravy; cornbread stuffing; roasted asparagus; cranberry-orange relish; country bread; cookies ‘n’ cream mochi ice cream (I’m having 1/4 cup each of the potatoes and stuffing, but skipping the bread and ice cream)
  • Friday: Hot turkey sandwiches with gravy and leftover stuffing and/or mashed potatoes; roasted zucchini (no bread for my sandwich, but I’ll have 1/4 cup each potatoes and stuffing again)
  • Saturday: Turkey Waldorf salad; country bread (I’ll skip the  bread)
  • Sunday: Omelets; breakfast sausage; toast; fruit (no toast for me)
  • Monday: Mabo dofu; steamed rice; cucumber salad

We’ll be buying cucumbers, tomatoes, ginger, bok choy, papayas and rambutan from the farmers’ market this week. Citrus fruit has been showing up – maybe we’ll find tangelos!












This Week’s Menu: Not Feelin’ It

I prep the ingredients, but YaYu always makes the fried rice for us these days

This is one of those weeks that when it comes to menu planning I just feel meh. We’re coming up on another Big Shop next week, which means supplies on hand are dwindling and it’s a bit more difficult to be inspired or creative.

Plus, YaYu’s sulking about several of last week’s dinners hasn’t helped my mood either. She now nearly refuses to eat chicken – this from a girl who adored chicken and could field strip a chicken bone like no one else when she arrived home 12 years ago. I told her that chicken would continue to show up on the menu because her dad and I both like it, and it’s an affordable protein. If she had her way these days though we’d be eating nothing but pork and noodles doused in a LOT of hot sauce, and maybe some seafood occasionally. I don’t know how she’s going to manage at college.

The new swim practice schedule is also going to take some getting used to when it comes to preparing dinner (thankfully though we don’t observe Daylight Savings here). We won’t be getting home until nearly six in the evening, which means I’ll need to start doing a lot of the prep work earlier in the day, and we’ll need to start the rice cooker before we leave for our walk and to pick up YaYu.

Here’s what we’re having for dinner this week:

  • Tuesday (this evening): Lumpia; steamed rice; Asian-y coleslaw (no rice for me)
  • Wednesday: Chicken tacos; yellow rice; cucumbers (I’ll have a “deconstructed” taco, i.e. no tortilla. No rice either for me).
  • Thursday: Grilled Polish sausages; grilled zucchini; pilaf (I’m skipping the pilaf)
  • Friday: Fried rice with vegetables & ham (not sure what I’ll be having)
  • Saturday: Leftovers
  • Sunday: Breakfast for dinner: scrambled eggs; bacon; toast; fruit (I’m skipping the toast)
  • Monday: Pork & pepper stir-fry; steamed rice (no rice for me)

We’ll need cucumbers, tomatoes; zucchini, and a papaya from the farmers’ market. I’m hoping to also get a green pepper or two (to supplement what we have on hand), but they’re not always available. Dragonfruit is still in season, and YaYu likes it in her lunch so we’ll probably pick up a couple of those as well.

P.S. Brett and YaYu will be taking over the cooking duties for a while – explanation coming tomorrow!




This Week’s Menu: Creating a Menu

Pork, rice & bean burritos

I’ve probably written about this before, but I’ve lately been thinking again how differently we shop now, and how differently I menu plan these days.

I’ve been a menu planner for as long as I can remember. Even when Brett and I were just starting out, and we had just $72/month for groceries (Really! Military pay was not all that much back then), I was planning – I had to. I planned meals for our son and myself when Brett was out at sea for long periods of time. I can’t imagine not planning anymore.

Before we moved to Kaua’i, I used to menu plan for two weeks but sometimes for a month, and then shop (the “list method”). I worked to keep costs down and stick with low-cost, frugal meals and it worked out most of the time, but I still sometimes found myself back in the store throughout the week or month picking up items here or there that I forgotten we were out of or didn’t have when I planned.  Our food budget was often out of whack each month. With higher food prices here on Kaua’i, I figured out pretty quickly that sort of planning and spending wasn’t going to work at all, and I pretty quickly found myself buying “basics” every month and then planning strictly from what we had on hand. (“the pantry method”). This change has helped to lower our monthly food expense by nearly half of what it was when we arrived (although we initially way over-budgeted for food costs).

These day we buy basic food items (i.e. very little prepared or processed food) every month on our Big Shop. When I plan now I look at what we have in the fridge, freezer or pantry and think what sort of meal I could make from those items, keeping in mind food preferences and that we like variety. I check very carefully these days to make sure we already have the necessary items to make a dish so there’s no going back to the store (except for eggs). It also helps me to use items that might spoil or be wasted otherwise. The only weekly list I make these days is for the farmers’ market.

Here’s what’s on the menu this week:

  • Tuesday (this evening): Burritos with slow-cooker Mexican pulled pork, rice and beans; sliced tomatoes; cucumbers (just pork, beans, tomatoes and cucumbers for me)
  • Wednesday: Grilled chicken & vegetable skewers; pilaf (no pilaf for me)
  • Thursday: Homemade fish cake sandwiches; coleslaw (I’m skipping the bread)
  • Friday: Mabo dofu; steamed rice; cucumber salad (no rice for me)
  • Saturday: Leftovers
  • Sunday: Scotch eggs; toast; fruit (just eggs and fruit for me)
  • Monday: Slow cooker Thai-style pork stew; steamed rice; Asian-y coleslaw (once again, skipping the rice)

We’ll be getting cucumbers, cherry tomatoes, green onions, bananas, papayas and dragonfruit at the farmers’ market this week, but otherwise we’re in good shape for produce.