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I admire friends who plan their menus a week in advance and go to the store with an organized shopping list. I'm not like that. I'm an impulsive cook and an impulsive shopper. Don't get me wrong, I'm not lured away by fad foods or processed food in fancy packages. But I am influenced by what's on sale. If it's a good price, and it's on the BTD list, I'll buy it and figure out later how and when to cook it.
Every week I make one trip each to a health food market, a regular grocery store, and a wholesale club. I take a list of things that I'm out of and special requests from the family. Other than that, I browse around looking for bargains or waiting for inspiration.
The vegetable prices have been really good this week. Fruit prices are up from the summer. But the stores are practically giving winter squash away, and the displays are full of a variety of beautiful greens. Okra and asparagus have been on sale, so have onions and sweet potatoes. When I came home from the store yesterday, I realized my refrigerator was full.
Bargain or not it wouldn't hold any more vegetables. I began cooking and we began eating fresh vegetables as fast as we can. I have not fixed fancy vegetable recipes - I've just steamed them or baked them and served them with olive oil and salt.
Tonight I served with the vegetables cod baked in lemon juice and ginger juice. It was very tasty and very filling.
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