Budget

Dinner finally arrives

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I decided to wait for dinner till I could do it exactly the way I wanted it… which involved a strong bread, a cheap deli horseradish mustard, and all the other stuff… marinated olives and kettle eggs on the side… soft cheese and what not sort of filled the spaces..

Horseradish mustard was the right call for tongue..as was the bread..

A couple more dinners are on the agenda…. and after that, the rest get made into tacos de lingua…

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Basil, rosemary and brisket bones..

100_8127Budget and dinner improvement…. Grow basil, thyme, rosemary, oregano, mint and what-not in pots….Or potatoes, tomatoes and chilis for that matter….

I’m not good at gardening, but its still worth doing.

Heat is the biggest issue in my world and basil isn’t exactly a desert dweller.. it does fine in an air conditioned mega mart… but outside, not so great when it hits 125 or so..

I like window boxes and house plant’s, it all adds to ones life, ambiance and air quality.. while stepping up your pizza and caprese salads.. Plus having rosemary on hand for bread and general cooking utility is also kinda huge…

And its a quiet pleasurable thing… almost as good if not better than reading, it can be beautiful, a small oasis of feng shui and chi building, the scents alone are a gift that keeps on giving..

Fresh basil is expensive… but growing isn’t.. plus there’s bragging right’s if you’re into show and tell… you can do garden club horse horse trades for chilis or pester the AG department at the college for cuttings…

I was never into the social aspects of potted plants but other people go wild…

My notions of potted plants and gardening tends to be personal and an investment of care, which is probably a good thing..

But garden clubs go against my reclusive tendencies and fortress of solitude mind set…

Part two.. brisket bones..

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Today I was on a brisket bone search.. and finally found some, the last pack in fact, one of the butchers said he’d been working in the trade 30 years and never heard of them… but it was a matter of trade language and once we got past that it was all good… Brisket bones are trim from making those cute little rib racks, that run $3.00 per pound… Brisket bones are $1.49 with no bones, just cartilaginous goodness.. which is the end of a full rack I always liked best… then you look at the meat to bone ratio and the deal gets better…

(I was told they were unavailable) due to mad cow disease.. umm.. dude its pork, the correct scare marketing is cholera or trichinosis..

The first butcher and I went round and round… he told me offal isn’t available, nor are pork bellies, tongue and kidney etc are equally unavailable…

Since I had two of three items in my pack…. he lost some credibility and then his mind, when I said “not so at a carniceria” and then the whole nationalist, racist thing came out..all carefully phrased and covert of course, but still irritating.. I don’t like having my chain pulled or hearing nonsense..

Bacon and cabbage

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100_8971 Every now and then you revert to comfort foods… which all depends on how you define comfort..

So lunch is cabbage and bacon, its different than when I was a kid in that it contains actual bacon, but it still works.

I use bacon ends, because I cut everything up anyway so why pay the overage? The cabbage isn’t fried its steamed.. and some shrimp got added to the mix, I was thinking the cabbage or bacon might overwhelm them, but wanted to know for sure….

It was actually a really good combo…

Red pepper flakes and black pepper were used in the cooking as was caraway seed… garlic and a little water to make steam once the bacon was rendered…

It was way better than memory… always a plus no?