Welcome to the "Food Plate"

[casimendocina]

After seeing that Time Magazine article, thought I'd do the same with my shopping to see exactly how big the percentage of chocolate/bad stuff is. I don't eat at home a lot as for one reason or another, at the moment, I rarely leave work before 8 p.m.

With this shop I made a conscious effort to not buy too much crap. The bright green things in the right hand corner are the Indonesian equivalent of caramel balls (so I'm told). I'm also still getting my head around the non-Western ingredients...I'm not a great experimenter in the kitchen so tend to stick to what I know.

[squirell nutkin]

Originally Posted by casimendocina

After seeing that Time Magazine article, thought I'd do the same with my shopping to see exactly how big the percentage of chocolate/bad stuff is. I don't eat at home a lot as for one reason or another, at the moment, I rarely leave work before 8 p.m.

With this shop I made a conscious effort to not buy too much crap. The bright green things in the right hand corner are the Indonesian equivalent of caramel balls (so I'm told). I'm also still getting my head around the non-Western ingredients...I'm not a great experimenter in the kitchen so tend to stick to what I know.

Looking at your groceries for the week I am really surprised at how much of what you have is available in my local grocery. Although I've not seen the pesto Genovese (one of my faves) by Barilla, I also haven't looked for it.

It would be sort of tough for us to do that since we are always "filling in" gaps in the larder with trips to the co-op or corner store.

I'll go photograph the pantry.

[casimendocina]

Originally Posted by squirell nutkin

Although I've not seen the pesto Genovese (one of my faves) by Barilla, I also haven't looked for it.

Ended up using the Pesto Genovese today-straight with pasta. I hadn't eaten this for a while and I didn't add anything and found the result filling, but rather greasy. Do you add anything to this pasta/pesto combination?