Can you believe it……..I am actually posting from my phone. I need to, obviously, number one…get out more. But number two, blog more.
Thank you WordPress App!!! 🙂
So, we’ve been on this suffocating budget and all…stretching leftovers to their limits and stopping for steals and deals.
Here’s how we scored tonights dinner and possibly, tomorrow night’s too, for under $6. (Hey, I never said all featured cmyfood was going to be glamorous….)
After doing our laundry at the washateria, driving along Boynton Beach Blvd. we spotted a drive thru.
The pizza drive thru.
I have seen this before…many moons ago in my hometown in Texas.
Could we possibly forgive ourselves for passing up a large pepperoni pizza for $4.99!?
I know…… I saw the little grecian guy, “pizza, pizza” and we were hopeful it would be a step up from Caesar’s.
$4.99, I’ll take it!
After chit-chatting with the uber friendly drive thru attendant, Georgio’s Drive Thru pizza has been open 4 weeks, celebrates franchise openings nationwide and apparently enjoys giving away free pie…’cuz here’s our freebie:
Now, I cant exactly vouch for how you’re going to feel afterward buuuuuut……
Not too shabby for dinner under $6. Not to mention, dinner for tomorrow for us freegans.
Enjoy your cheap meals…
Whoa!!! Way, way too long. What a disgrace… but I have good reason.
It’s my day off today and I have abducted my laptop and taken her to Panera Bread – were I can safely access free WiFi in the comfort of a faux-leather chair and sip on an ice cold “fountain drink” with other freeloading-WiFi Panera customers.
So, its my day off from my new job…… I somehow woke up from my unemployment fog to find myself working in the bakery at Whole Foods Market. Let me just say one thing thus far… I hate retail, but somehow being in a kitchen, decorating little pastries and cakes and slicing people bread, it’s ok for now. I’m around food all day long, and good food at that, and I LOVE LOVE Whole Paychecks’ cheese counter. I told my trainer that’s one of the reasons I wanted to work there. I think.
But, the important thing is, I don’t feel trapped behind a desk doing undermining, bitch work for self-indulged old men, i.e. previous job. THANK GOD. So, ya know, for the time being… it’ll do.
Aside from my excuses… Shayne and I drew up the weekly menu on Sunday. We made another homemade pizza, but he only took pictures of me assembling the pie and none of the finished product. So thats not going to press – and I’m sure somewhere in the past couple days I’ve made something yummy but I just can’t remember. I’ve been working weird, idiotic, retail hours… but my next project is to make a yummy dessert/cake with my mixer. I gotta get that mama back in business.
Thanks for reading and Joel, thanks for noticing I was disappearing from cyberspace 🙂 I’m back.
Here’s my doggies, (l+r) Henry & Macee playing in an ice-filled baby pool we got for them 🙂
enjoy your meals,
Our trip to Houston was nice. My dad got married on New Years Day and it was such a great wedding/ceremony/reception. I couldn’t be happier for the newlyweds – Congratulations!
Houston is a food mecca. Seriously. Every 10 feet there’s some sort of eatery. So every time we go to Houston, “all we do is eat,” Shayne says. Yes, true. All we do when we go to Houston is eat. It’s a foodie field trip for me. I get to indulge in all things that I miss and love. We had Whataburger, home-cooked BBQ (thanks MIKE!), James Coney Island, Shipley’s Donuts, homemade crawfish etoufee, La Madeleine and House of Pies.
I took Shayne to JCI for his first time and we both got the #1, Houstonian, 2 chili-cheese dogs and fries. As we were both eating our empty-calorie, garbage I asked Shayne, “So, how is it?” He responded, “Eh, its alright.” First of all, Shayne really doesn’t get overly excited about anything. He’ll get stoked if I make something he likes or let him help me cook but… he doesn’t “Mmmm!!!!” at the dinner table. I was trying to explain in so many words that, yeah, the food sucks but its really not about the food. Its just the memories I have there. My dad would pick me up from school and take me to JCI and I’d get the same thing, every…single…time. Hanging out with him after school is what I like to go back there to remember. And that’s really part of the reason why we go to Houston and “all we do is eat.” 🙂
Had to post double-time before I leave for our 3-day weekend in Auburn 🙂
Can you believe (probably) that I’ve never actually cooked asparagus at home, like, for dinner?? Where have I been! I have definitely eaten it… and I like it. But, I love broccoli way more and maybe my adoration for it has eclipsed every other green veggie when I am thinking of ‘healthy’ sides. Hmph.
Last night I made asparagus. In the oven, tossed with olive oil, s&p, with bacon slices on top for mucho flavor.
Sooooo yummy. Even after dinner was done and dishes were cleared… I was stealing the warm, leftover spears from the pan and devouring them. I still can’t bring myself to say they are better than the ol’ stand-by, but…’twas good. 🙂
Our chicken cutlet dinner with mustard and pretzels was AWESOME. It took 15 minutes to cook and barely any time to prep. Full credit goes to the recipe goddesses of the Bride & Groom Cookbook I am obsessed with but I kinda couldn’t find a certain ingredient, so……….. this recipe is alllllll mines 🙂
Be sure to let the hubby do the pretzel crushing. 😉
Honey-mustard Pretzel Chicken
2 large boneless, skinless chicken breasts
1 cup honey mustard (we used Grey Poupon Savory Honey) | I find it kinda funny that amazon sells mustard |
1 tablespoon dried tarragon
2 tablespoons sour cream
2 cups crushed honey mustard pretzels**
10 fresh asparagus spears
4 slices, precooked bacon
2 tablespoons olive oil
salt and pepper
Preheat oven to 425 degrees. In a small bowl, combine mustard, tarragon, sour cream and set aside.
Put pretzels -one cup at a time- in a ziploc bag, lay flat and crush with the back of a wooden spoon or meat tenderizer.Between 2 pieces of plastic wrap, pound out chicken breasts to 1/2-inch thickness and even on all sides. Season with salt and pepper and place on a cookie sheet lined with aluminum foil. Smother chicken with mustard and sprinkle with pretzels.
Bake in oven for 15 minutes.
In a large bowl, toss asparagus with olive oil and season with salt & pepper. Place spears in a shallow pan lined with aluminum foil and lay bacon on top. Bake in oven, alongside chicken, for the remaining 12 minutes.
(We had a salad -which we turned into our leftovers- but served this with polenta. Eh. Totally forgettable. I say, serve with a fresh salad)
Leftovers we both had today @ workie: (with raspberry vinaigrette. DELISH!)
*enjoy your meals…
Ha. Couldn’t resist.
Tuesday night was Shayne’s night to cook and he most certainly did, but I kinda nuzzled my way into the kitchen and prepped. Everything. 😦 I usually try to relax and let him cook for me at least one night a week, but sometimes I have this urgency to help. What am I saying?.. more like, TAKE OVER. I am extra bossy in the kitchen (he can attest). I like everything to be seasoned, cut, browned and flipped to my liking. 😦 I cant help it! When I get my “nazi chef” hat on – as he likes to call it – I have to take a breath, put the knife down, tell him I love him and immediately vacate the kitchen.
So after prepping everything and feeling uber bad about it, (but then totally not when he jumped on the computer as I assembled the kabobs) HE put them on the grill. He’s not particularly a guy’s guy, but he loves to grill. It’s like his thing. So, I don’t even go there. I can’t even go outside.
A pretty simple meal, nothing really to it. Just light prepping. It was just healthy and tasty. I looked at him halfway through the meal, his plate still – more or less – full, and he gave me a look like, “meh.” Was it because he didn’t make every-thing? Probably. That’s my hubs! 🙂
Shayne’s Shrimp Kabobs
12 shrimp, cleaned & deveined
1 green bell pepper, cut into large chunks
1 yellow squash, sliced
1 zucchini squash, sliced
1/2 medium white onion, cut into large chunks (leftover from our fajitas :))
4 mushroom caps, cleaned & quartered**
1 cup White Wine & Citrus Vinaigrette
salt & pepper, to taste
Rinse shrimp and devein with a small utility knife. Keep in a bowl of ice cold water as you prep. Drain and put in a small bowl with vinaigrette and lime juice, and season with salt & pepper. Cover with plastic wrap and refrigerate for 9 hours (or until you get home from work).
Preheat grill to medium heat. Prep veggies, assemble on a big plate – so you can just grab as you make the kabobs – and drizzle with olive oil. We had 4 skewers, so 3 shrimp to a skewer and alternate your veggies as you see fit. There is no method to my madness, I have no secrets to assembling these.
Grill kabobs until shrimp turn pink – about 5-6 minutes.
Season to taste and enjoy.
(A Rita’s Italian Ice is a mighty fine dessert to follow with ;))
*enjoy your meals!