The girls went off to their volunteer jobs at the local Farmer's Market. As usual, I walked over there for lunch and had a grilled burger with a very good spicy salsa the chef made himself. As usual, I ended up ordering another.
After the two burgers, thought about buying some locally-made goat's cheese for $ 11 and thought better of it. I had already supported the guy by buying a lemon goat cheese that was about the size of a big button for $ 5 the other week.
Walked around a bit, then went back home by way of the newly-opened deli and bakery to get a loaf of light rye bread.
* * *
The girls came back at around 4 pm bringing fresh tomatoes and a cauliflower that one of the stall owners had given them. So, we drove off to buy provisions to supplement the tomatoes and cauliflower, arriving at my current fave supermarket The Garden Basket.
I like it because; it is not huge; it devotes about 1/4 of the space to produce of which the display is a fine selection of local, Canadian and organic. I think it may be cheaper than my other nearby supermarket Loblaws, but not having a freakish memory for numbers, I can't be sure of that. Maybe the fact that I like it makes it seem cheaper.
* * *
We get off lightly. Only $ 39.96.* * *
Back at home, it is 5-something and I am off and running. Only Serena is helping. Alexias is so exhausted from her long day of sitting down in a chair at the market that she has dozed off. First up, we wash and dry the chicken. I teach Serena how to make a simple herb butter and then how to spread it under the skin of the breast. We chop up 1/4 of an onion, a couple of cloves of garlic, and stuff the cavity. The oven is preheating to about 400 C.
Next, the stock for the gravy. I use what I have: bits off the chicken (the butt, some fat), onion, carrot, celery, a smidge of tomato paste, some leftover chicken stock (canned) and an overripe tomato.
A bag of white mini potatoes that had literally called out to me at the supermarket were cut open, and half of them par-boiled then rolled in olive oil, butter, sea salt and black pepper, and then thrown into the roasting pan with the browning chicken.
I defrost a bag of cherries that our neighbour gave us when we moved in. He has a huge cherry tree and he must have given us at least 10 lbs. Pitted the cherries, popped them in a pot with 1/2 cup of sugar and 2 tbs of cornstarch, then reduced. At the last minute, I added about 1/4 cup of a fig and blueberry preserve I made - mostly so the figs and blueberries wouldn't go bad. [mental note: next time waaaaay less figs]. Spooned the cherry filling into a pre-made pie crust, put the top in while Serena decorated it.
* * *
The chicken is cooked, and I work on finishing the gravy using the tasty bits at the bottom of the roasting pan, and I put a small dish of cauliflower cheese I have made into the oven to brown.
* * *
While Alexias and Serena help clean up, the pie is baking. After 40 minutes it looks like this:
 |
| Bigger than it looks. |
Then 10 minutes later, it looks like this:
Yes, I really like custard. So sue me.
* * *
FOOD COSTS:
[Note: I am putting the price I first pay for the items. Subsequent usage won't feature in the calculation. And no, I am not going to work out the depreciation on a bag of carrots.]
Chicken $ 10.17
Tomatoes FREE
Cauliflower FREE
Onions $ 1.40
Potatoes $ 7.45
Pie crust $ 3.49
Two burgers $ 10
Sunday total: $ 32.51
COMMENT:
OK. $ 7.45 for potatoes? How is that worth it? I mean, it is not hard is it to grow a potato. You just stick it in the ground and then go away. Even though the potatoes were to be used over two meals, I admit I was seduced by the glamour of the white mini potatoes but next time promise to be more vigilant. And the $ 1.40 onion was a mistake too. Another case of not paying attention ... It was a Vidalia onion. If I had known that I wouldn't have bought it. Don't Vidalias grow like weeds down in the South? I am sure I could get a near lifetime's supply for $ 1.40.
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