I’m officially cooking on a budget. Welcome to the saddest grocery trips ever. But I’m doing well so far. It takes focus and willpower and math. At the grocery tonight, I had $24 in my wallet to spend. I kept a running total as I added items to my basket. When I got to the dairy section I didn’t have enough for heavy cream. So, no heavy cream.
Good thing sweet and wonderful fruit is super cheap during the summer. And very good thing my friend Marian sent me this summer fruit soup last month. It’s from Mark Bittman originally. I love how easy it is, how much it makes (talk about leftovers!!), and how deep the flavors are.
mmm fruity soup
Plus, with the intense heat that’s been suffocating us lately, this doesn’t steam up your kitchen, and won’t steam up your body. Though maybe a steamy body is what you’re looking for…
I didn’t stick with all the fruits in the recipe Marian sent me. I just kinda went with what I have. But I’ll note in parentheses the original fruits just in case you’re wondering! No matter what fruit you use, make sure it’s ripe but not squishy. Continue reading
Two Piebelly posts coming your way. And neither are a baked good. Holy shitballs. Though, I did have this conversation with my friend Bette today.
Me: I’m going to the grocery to buy stuff to make raspberry lemonade pie.
Bette: How long has it been since you made a pie?
Me: Awhile! Like….a week and a half!
Bette: laughs and groans
I didn’t yell at her because, after all, she sent me some stuff I left in North Carolina and snuck a chocolate Zebra Cake into the box. Yes. Please.
So anyway, I’ve added Food Gawker to my Google Reader recently. It definitely bumps my unread post count up twice a day, but all those recipes are worth scrolling through. I’ve found two new blogs and lots of awesome recipes. These southwest lentil burgers are such a one. (Is that even a phrase?)
My suggestions are these. Use the lentil/egg/breadcrumb/cumin/garlic part of the recipe as a base. Add any combo of vegetables to the burger mix that you have around. Make the yogurt sauce and slather it on top of your burger. Melt a tiny bit of cheese on your burger. Place your burger on a toasted bun or eat it straight up bunless. Make extra patties, wrap them in plastic wrap, and freeze them to use as a quick dinner or lunch.
Recipe after the jumpy jump! Continue reading