Shopping while hungry
Mar. 31st, 2005 08:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidTonight's edition of Shopping While Hungry includes a drive in Boston commuter traffic, an attempt to stave off hunger through inappropriate desserts, and indulgence in produce.
It's been time for a Watertown run for a while, exacerbated by my lack of success in getting groceries Sunday. So I hopped into the car, not stopping off at home, knowing the extreme attractive qualities of my bed when I'm this overtired. Of course, traffic sucked, being the middle of the rush (slow?) home. I took a route that would take me past Tabrizi's, figuring I'd get some cookies for Shabbat, and a couple of extra for right now. But there wasn't parking on the street, and I convinced myself it was all for the good. On to Paper and Provisions, to get foil pans, and lots of paper and plastic goods, and remind myself yet again that I don't really need a 3-lb can of chickpeas.
Except that they've changed their hours. No longer are they open past 5 on Thursdays; now it's only Mondays. Grrrr. It's frustrating. Not that I can't get these things other places, but this is usually cheapest, and in large quantities, too.
It wasn't a totally wasted trip to Watertown; Russo's is right around the corner. One out of three ain't bad, right? And because I was hungry, and tired, and annoyed about Paper and Provisions, I indulged myself perhaps more than I ought. The excuse is that it's for Shabbat, but I'm not sure how many of the most interesting veggies I'm willing to share, actually. Like the yellowy oyster mushrooms, which I got for their color. Or the yu toi (I think that's what it's called), a leafy green on a nice green stalk. Or fresh water chestnuts (it's all Tigerberries' fault)*. Or the so incredibly cute tiny white Japanese turnips with their greens, just enough for one person. Oh, and I finally got a couple of stalks of lemongrass, just because I keep saying I should. What do I do with fresh lemongrass?
Trader Joe's was the last stop, and luckily traffic was already thinning. I got all sorts of poultry (ground turkey, little whole chickens, a package of chicken breasts (3 of them, it looks like, which makes me wonder about triple-breasted chickens, whether of Eroticon-6 or not)), which gives me options for Shabbat dinner. I also bought my first ever organic free-range eggs. I'm looking forward to tasting the difference.
And now I'm home. I was too hungry to cook, so I ate the Liberte yogurt I'd gotten. No, not one of the six grain kinds, which still aren't re-certified kosher (alas). I tried the plum-walnut yogurt instead. It's amazing, intense, a perfect dessert (for dairy-eaters, that is). The yogurt is creamy, with just the lightest hint of tang, and balanced by the slight bitterness of the walnuts. The plums provide a sweet counterpoint, but not an overly sweet one. I couldn't eat these regularly (they're far too much, even just 6 ounces; though I was very hungry, I had to eat this very slowly), but as an occasional indulgence, it's wonderful.
And now that I've typed this, perhaps I'll be able to face making dinner, and start the Shabbat cooking.
* ETA Oh my goodness! Fresh water chestnuts really are nothing at all like the crunchy but flavorless things in cans! They crunch, sure, but they're juicy (on their own, not with added water), and sweet, with just a little hint of starchiness. Jicama is the closest thing I can think of. They're a bit of a nuisance to peel, though; I can really see why they're called water chestnuts: the peels look very much like chestnuts, except that there's a sprout end (like the top of an onion) on it.
And now that I've segued... I did finally make dinner, a green-and-white Asian-themed saute (I didn't use hot enough heat or do things quickly enough to make it a true stir fry). What was in it: a small onion, a minced clove of garlic, a little knob of minced ginger. Then a pound of ground turkey went in, to brown. I sliced the mini-turnips, added them and their greens. Some yellow oyster mushrooms, then the bunch of yu toi (if it is yu toi). Also two scallions and four fresh water chestnuts, sliced, plus some Szechuan spicy sauce, just a bit.
It's been time for a Watertown run for a while, exacerbated by my lack of success in getting groceries Sunday. So I hopped into the car, not stopping off at home, knowing the extreme attractive qualities of my bed when I'm this overtired. Of course, traffic sucked, being the middle of the rush (slow?) home. I took a route that would take me past Tabrizi's, figuring I'd get some cookies for Shabbat, and a couple of extra for right now. But there wasn't parking on the street, and I convinced myself it was all for the good. On to Paper and Provisions, to get foil pans, and lots of paper and plastic goods, and remind myself yet again that I don't really need a 3-lb can of chickpeas.
Except that they've changed their hours. No longer are they open past 5 on Thursdays; now it's only Mondays. Grrrr. It's frustrating. Not that I can't get these things other places, but this is usually cheapest, and in large quantities, too.
It wasn't a totally wasted trip to Watertown; Russo's is right around the corner. One out of three ain't bad, right? And because I was hungry, and tired, and annoyed about Paper and Provisions, I indulged myself perhaps more than I ought. The excuse is that it's for Shabbat, but I'm not sure how many of the most interesting veggies I'm willing to share, actually. Like the yellowy oyster mushrooms, which I got for their color. Or the yu toi (I think that's what it's called), a leafy green on a nice green stalk. Or fresh water chestnuts (it's all Tigerberries' fault)*. Or the so incredibly cute tiny white Japanese turnips with their greens, just enough for one person. Oh, and I finally got a couple of stalks of lemongrass, just because I keep saying I should. What do I do with fresh lemongrass?
Trader Joe's was the last stop, and luckily traffic was already thinning. I got all sorts of poultry (ground turkey, little whole chickens, a package of chicken breasts (3 of them, it looks like, which makes me wonder about triple-breasted chickens, whether of Eroticon-6 or not)), which gives me options for Shabbat dinner. I also bought my first ever organic free-range eggs. I'm looking forward to tasting the difference.
And now I'm home. I was too hungry to cook, so I ate the Liberte yogurt I'd gotten. No, not one of the six grain kinds, which still aren't re-certified kosher (alas). I tried the plum-walnut yogurt instead. It's amazing, intense, a perfect dessert (for dairy-eaters, that is). The yogurt is creamy, with just the lightest hint of tang, and balanced by the slight bitterness of the walnuts. The plums provide a sweet counterpoint, but not an overly sweet one. I couldn't eat these regularly (they're far too much, even just 6 ounces; though I was very hungry, I had to eat this very slowly), but as an occasional indulgence, it's wonderful.
And now that I've typed this, perhaps I'll be able to face making dinner, and start the Shabbat cooking.
* ETA Oh my goodness! Fresh water chestnuts really are nothing at all like the crunchy but flavorless things in cans! They crunch, sure, but they're juicy (on their own, not with added water), and sweet, with just a little hint of starchiness. Jicama is the closest thing I can think of. They're a bit of a nuisance to peel, though; I can really see why they're called water chestnuts: the peels look very much like chestnuts, except that there's a sprout end (like the top of an onion) on it.
And now that I've segued... I did finally make dinner, a green-and-white Asian-themed saute (I didn't use hot enough heat or do things quickly enough to make it a true stir fry). What was in it: a small onion, a minced clove of garlic, a little knob of minced ginger. Then a pound of ground turkey went in, to brown. I sliced the mini-turnips, added them and their greens. Some yellow oyster mushrooms, then the bunch of yu toi (if it is yu toi). Also two scallions and four fresh water chestnuts, sliced, plus some Szechuan spicy sauce, just a bit.
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no subject
Date: 2005-03-31 06:21 pm (UTC)no subject
Date: 2005-03-31 06:24 pm (UTC)I heard somewhere that you'd found the recipe right around Shavuot last year, and it made quite a tasty yom tov meal.
no subject
Date: 2005-03-31 06:25 pm (UTC)