Last week, I was chatting on the phone with a friend while she was baking blueberry muffins. I mentioned that she had me craving blueberries, but none were in my refrigerator. And she responded, “So, why don’t you go to the store and buy some?”
My response? “Oh, I can’t. I’ll buy them on Monday.” Most of the time, I abide by a strict rule: replenish produce and grocery items once a week. This practice saves both time and money, as long as a bit of planning is involved. Too obsessive? Maybe – but it’s been working for me.
Today I did one of those things you should never do if you’re trying to stick to a budget – I went to the grocery store without a list.
I just couldn’t decide what I felt like cooking this week, so I let the produce aisles be my muse. Ironically, I ended up spending less than normal, but the challenge will be using only what I’ve bought and not returning to the store all week.
So this evening I wasn’t sure what I would dream up. I knew I had bought two pounds of kale, so I figured that would be a good place to start.
I kept it simple, steaming the kale, a sweet potato, and a fennel bulb, then tossing all of them with olive oil and tofu leftover from summer roll night. I finished with several sprigs of fresh thyme.
I love using olive oil with kale; the flavors meld so perfectly. This would be one for one for the random grocery trip. I’ll see how the rest of the week goes.
Do you stick to a budget for your groceries?