Yes, there are grocery stores where I am visiting but sales
prices could not match what I already had in my freezer. The cooler was packed
with pork chops, chicken tenders, chicken breasts and ground chuck. With one
night for dining out, that would cover us for the week.
There's an Aldi’s in town and I was able to
stock up on perishable items while here, although their sale items were
twenty cents more expensive here than back home.
The plan was my go to “cook once, eat twice”
method of cooking. By cooking two extra pork chops and extra rice, the
leftovers would transition nicely into pork fried rice later in the week. Or so
I thought.
There was one flaw in my plan that time and distance had
erased from my mind. My youngest Mother’s Little Helper is a grown “hungry man”
and there was a reason why there were not many leftovers in my refrigerator
when he was living at home.
I forgot to label my leftovers “do not eat” and
consequently, this morning there were no leftovers left in the refrigerator.
But that’s okay. It kept money in his pocket where he did not have to drive out
and use gas for a quick bite to eat for a meal that was not going to be nearly as good
as mother’s home cooking!
SOUNG THE BUGLE! Today’s tip: When traveling, pack your own breakfast
items and snacks so that you are not caught spending expensive vacation dollars
on these items. Juice boxes and bottled water in a small lunch box cooler will
be a savings instead of feeding dollar bills into vending machines!
RICE-A-RONI without sodium flavorings
RICE PUDDING WITH LEFTOVER RICE
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