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Oh, I suppose I could be quicker about it. To be honest, I enjoy having a smaller course of this, a bit of that, and so on. Eating through an evening, as compressed snacking through a day. Even with my days and nights tumbling or crumbling, I attempt to attach the time I eat to real early evening... regardless of when I actually woke. Pinning my world to real time, as much as possible, it is hoped will help steel me to real time. Even if just of mind.
The first course was salami and cheese. Only two ounces, or so, of two cheeses each and about three ounces of salami. No, not much. And I could have done with less. I simply am going a bit faster on cheese, attempting to use it before it is bad. For the next meal I will use the beans, along with sardines. I have no idea how well that will work out. I know I love sardines, and even if the beans are not favored, they are still pretty darned good. What else in it? Perhaps an half cup of cream? Maybe chiffonade of fresh basil, some other spices or herbs, and I have heard lemon works well to cut the heaviness of sardines. A bit of spinach would do well steamed as a finish, I simply have none on hand. Frozen, but I am not interested in messing with that tonight. I have looked at some options for how to used sardines. This might work, or not.
That will, most likely, be my last meal. Though, if need be and still hungry, I may have a quarter of a cup of sunflower seeds (shelled) or half a cup unshelled pistachios. Unless the sardine bean soup is a total flop. Which... well... it is an oily fish, in oil, which can be... tight. Crackers really do absorb and... resolve... the oil a bit? Somesuch. Though, a bit of tinkering, how much of the oil to add, or not, and spices plus lemon, might sooth the hardness. But the texture... crackers offer a solid to the fish's... squish. Dunno, but here it goes.
No, not at all fancy. Not even off nutritionally, at least from my goals. The only thing that could go wrong is volume, but that usually tends itself. Nothing I eat is actually all that difficult, and none of it is even all that expensive. Heck, I'm even making many of the pricier things myself... which reminds me, I need to set up other pint of creme fraiche, of the kefir variety as that truly is my favorite. I'll need that in my bean casserole, and have found that... at least up to the point I have had them in the fridge, that gets better with time. A day or really two fermenting at room temp, and another day or two in the reefer, and you begin to have a very tasty add to... many things.
The kefir cost me $12~$14 for the starter culture, which thrives in spite of me, plus a gallon of milk (none of which is lost), plus canning jars of whatever size I prefer (for me, half gallon) but they are one-time costs, and the umph to get off my butt and do five or ten (more like twenty, really at my scale) minutes of straining, cleaning, rotating, and such. The creme fraiche only takes two teaspoons of that and nearly a pint of whole cream and what else was already purchased (in my case). While I prefer half gallon canning jars for kefir, I have found use for quart (for kefir whey), and pints for just storing extra kefir grains... just in case. Oh, and now that I am back at it, I may actually begin attempting kefir sour cream and using kefir whey to soak various things, from veggies to grains, perhaps legumes? Dunno, have more to learn and try.
Dried beans are dirt cheap. My meat I purchase by the animal at serious savings... It's not luck. It's not by chance. I can't even say I was raised this way... if there was some of it in there. The frugality was there, the scale not so much. Single mothers, as a general rule, can't swing even an half beef a year. However... you know what? Why not get rid of the EBT (or whatever) card, and simply set up portions of beef, pork, chicken... at least for some of it. Sure, could still be abused, would be... but there would be a greater chance that meat would be eaten. At least, until we can shut down the welfare state for the most part. Always going to be someone who didn't plan because planning wasn't possible on that scale. But it shouldn't be this large of a part of the population.
Oh, right. I'm still writing! I'll... go begin prep for the second and at least main course. I'll post on here, after I finish and finish, as an addendum. Bon appetit? I hope. Later.
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Okay. Well. How well did you think that last dish would be? You were probably pretty close. *urp* Still, I was able to fashionably consume the lion's share without mishap. There might be some items which might make that better. I just don't think I will be experimenting to find them. I would like to figure how else to eat them, in a low-carb manner. Yeah, I can simply eat them plain, but they are a bit... heavy. I don't like the other sauces, such as mustard or ketchup, and soy (estrogen) oil is way out. I have enough problems. I really don't think heating it would be a good idea. Though, actually, I don't think it would be good chilled, either. The next time I grocery shop I will purchase salad, green salad, makings. The fish, lemon or lime juice, some of the oil, vinegar perhaps... and almost any pickled items, though more the baby gherkins or capers... maybe even jalapenos. I still haven't tried those I canned. Yeah, but... not so much on bean soup... even at room temp. Not so much. Still, I got something in and down and it will stay there. I will probably have some nuts to fill for the rest of the not-so-much meal. Later.
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