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The Meat Box from Misfits Market arrived. Come see what I got!
Hi again, Dear Readers:
I said I was going to do it, and I did–I ordered a box of mostly meat from Misfits Market. BF was rather pleased, and we’ve got a little more stashed in the freezer. In this post, I’ll open the box and show you what I received.
Blast from the Past
The other night, BF went somewhere, and I was flipping channels on the big TV. We actually have access to two, and sometimes three, sets of PBS stations locally. Generally, they have much the same thing. This evening, I happened to catch an old episode of Baking with Julia. Guess who was the guest? None other than Martha Stewart.
Seriously! Martha with the iconic Julia Child.
Let me point out that this is Martha Stewart from back in the day, like the late 1980s. It’s not the current Martha Stewart that hangs out with Snoop Dogg.
Julia Child herself passed away in 2004. When this was filmed, Julia was all over public television, and Martha Stewart was best known as a caterer in Westport, CT, a few years after her first book, Entertaining.This show was likely filmed around the time of her original Weddings book.
In the show, Martha Bakes a beautiful three-layer wedding cake with apricot filling and a crisp dacquoise center. The wedding cake episode is in two parts because the cake takes quite some time to bake and construct. Martha baked the cake in the first show, along with the dacquoise, and made the buttercream icing. That’s what they’re doing in the picture above. The finishing and decorating with marzipan fruits are completed in the second show. I came in about halfway through the first episode.
I don’t know where to find the recipe she made, but you can see the second half of the show in this video on YouTube. Although there is no wedding cake in my future, it certainly was interesting to watch from an artistic standpoint.
Pets Update
Buddy, the weird little dog, is growing quite quickly. If you don’t believe me, look at this picture from his first day here:
Awww. . . .
Now, look at the size of his paw. This picture was taken just a couple of days ago.
They’ve doubled in size, like his legs.
He’s learning to bark and frequently has barking fits for no reason. The cat has let Buddy know he’s not the favorite. The pit bull frequently needs more breaks from being around this hyperactive puppy, even though he’s a little bigger than Spencer now. And if we’re not careful, Buddy likes to use the pit bull as a chew toy. Poor thing has teeth marks in a few spots.
And the cat doesn’t care about anything else but himself.
Our little Apex Predator.
Speaking Of The Cat
Over the weekend I went shopping in Hammond. I know, it’s just Hammond, but it’s what we’ve got here. I made it to Hobby Lobby first, then to the Target for some provisions I normally buy there.
One thing I prefer to buy at Target is the Fancy Feast cat food for Tab E. Cat, because they have a wider range of flavors for our resident apex predator. The big-name brands aren’t particularly healthy, I’ve found, and even vet’s offices use FF. Except for this past weekend, there wasn’t any:
No Fancy Feast to be found!
And that wasn’t the only food they were out of this time:
Where is all the cat food?
So, I had to get something else in cans, and Tab E. Cat isn’t liking it much.
Tractor Supply is also experiencing similar shortages, as well as our local Winn-Dixie. I’ve bought some of Tractor Supply’s brand of canned cat food, but even that’s kind of scarce, too. I’ve seen comments on Facebook about shortages of cat food all over the US, and it’s particularly concerning for shelters. Fingers crossed that this will soon resolve and it doesn’t spread too far.
The Meat Box
So this past Saturday, my second order from Misfits Market arrived:
It’s here!!
I was a little concerned because the box did not appear to be completely taped shut.
Is it open?
Thankfully, it wasn’t a big deal. I was also concerned because the box didn’t feel cold. This is particularly worrying because I ordered meat in a “cold pack.” But that also was not a big deal. Let me show you why.
Opening it carefully, I saw much the same thing I saw in the previous box:
Looks like the last box
But that’s not the only cold pack.
Insulated just like the last one, too
Once I lifted off the cardboard, I saw why it wasn’t a big deal. Inside the box was a Thermal lined foil pouch:
See?
That’s where all the meat was. Much like a mailing envelope, it was sealed shut with a sticky flap:
Just like a mailer
Inside were more cold packs keeping the meat cold:
More ice packs!
Two go into this envelope:
Like that.
And some of it was still frozen! Once I removed the meat and ice packs, I could see that the package was also insulated:
Everything fits nicely
Now we have more ice packs, which we will keep in the big freezer for the occasional power outages. But you can recycle them:
You can recycle these, sort of, but they might be worth keeping.
Everything arrived in good shape.
The Other Stuff
Of course, I ordered another bag of sugar snap peas.
They’re SO good!
I washed them, dried them, drizzled on a tiny amount of sesame oil,and sprinkled in a tiny bit of salt. Tossed them around and enjoyed them immensely, because that’s the most delicious way to eat them. If you have black sesame seeds, toss in a few with the oil and salt.
I also ordered a bag of those tiny bell peppers, which are sweet and great for snacking.
They’re delicious!
BF, of course, likes neither of these things.
From the Pantry section, I ordered another bag of Xanthan Gum, which was nearly 50% off:
If you’ve baked nonstandard things, you know what this is.
And no, it’s not past its sell-by date, either.
See?
Good to know. I use this in some of my alternative baking projects like the ones in the Babycakes books.
The Meats
OK, so, to have a good round of protein, I got some of BF’s favorites—pork chops:
Just two, and boneless, too.
Bacon ends, cost, $4.99:
These are great to use in recipes, and sometimes when you run out of regular sliced bacon.
Our next stirfry is in the freezer (no, not the dog, that’s sarcasm):
A nice bag of frozen veg, and you’ve got dinner.
This is where the meat comes from:
The company that sells this brand of meat.
Two pounds of grass-fed ground beef, destined for the freezer, but I don’t have a picture of, along with a couple of sirloin steaks:
Not too big.
Read the next section for more on these. This is the entire contents of the box:
This was everything I ordered and received.
This was $67. . .I don’t know if it was a bargain or not, but the website said I saved $27.
The Little Steaks
Now, when we get steaks on occasion, they usually look something like this:
Taken at Target in Hammond on Saturday, March 19, 2022.
But these little grass-fed models are smaller than that:
They’re about the size of cupcakes.
These two steaks were $9.99, which I thought was pretty nice. (They’ve since sold out.) Not exactly Texas-sized, are they? But don’t be fooled.
Originally, I intended to make them for dinner on Saturday evening when the package arrived. However, BF’s sister came to town, so there was no cooking that night. I mentioned them to BF last night. After a couple of jokes, he said, “Why don’t you have the little snack-sized steaks for lunch tomorrow?” Really, the packages aren’t that big, so the steaks can’t be terribly large, right?
Until I cut the packages open, unfurled them, and discovered that six ounces of grass-fed sirloin is a good six-ounce steak:
Not what you thought, eh?
So, I texted that picture to BF and asked if he’d like to have steak and mashed potatoes for dinner. He was quite happy to see that, and said “yes.” I stashed them in a food storage dish and put them back into the fridge.
BF was impressed with the meat we got this time. The rest, not so much, but that’s OK. There’s probably going to be another order soon if I can pin him down in front of the laptop to look and see what’s available.
Order As Much As You Want
I should point out that I ordered two sirloin steaks because that’s what I wanted. Remember, this was the first time ordering meat from Misfits Market. In a future shipment, I can order six, if I want that many (assuming they have some.) Stash four in the freezer and keep two in the fridge for dinner. The pork chops are a package of two, so that’s a dinner for us as well, and I can re-order those if I want.
But I could just as easily order more—or less—than that if I wanted. If BF decided he wanted me to stock the freezer a little more, we could order more of the steak, bacon, pork chops, or any of Misfit Market’s chicken selections. Of course, the same rule applies to the $30 minimum for the cold pack, and a $30 minimum overall for the order. This last order was about $67, and I didn’t have any promo codes.
The shipment is totally customizable for the single person all the way to families. For instance, Neighbor E or The GER might order just enough meat and things for a week, whereas someone with a family of four (or more) would probably order a larger amount for a week of meals. It’s what you want, how much of it you want, and paying for it, just like your local grocery store. But with Misfits Market, you’re buying food in a more direct fashion than grocery shopping while helping the supply chain and cutting down on wasted and discarded food.
I’m guessing they’ve done well during the last couple of years.
We’re talking about another box, and we’ll decide on Tuesday if we want to order again, or skip until next week.
Coming Soon To HeatCageKitchen
Well, actually, I don’t know what’s coming up just yet. But I’m working on these things. I have a couple of topics in the pipeline. But of course, I’m always open to researching and discussing anything you’re interested in, too.
If you’re considering ordering from Misfits Market, you can use my promo code: COOKWME-GK3IAXCZOGR for a discount on your first shipment. Just remember that it’s an auto-ship subscription, and you must manually cancel weekly if you don’t want a box.
Meantime, it’s officially spring, and time for me to quit making and wearing sweaters all the time. But Walmart keeps bringing in these incredible cut bundles that are just the right yardage for sweaters. . .I’ll try.
Enjoy!
El Paso Mexican Grill in Hammond is a tasty place to find yourself. Come with us and visit our other new favorite Mexican restaurant.
Hello again, Dear Readers:
You may remember recently that BF and I went to a new Mexican restaurant in Hammond. Well, guess what? We found another one. We had no idea this was even here. And it’s right across the street!
I’ve also got a couple of updates, so let’s get to it.
Misfits Market Update
After my last post, I sent a link to Misfits Market on Instagram, and let them know that I wrote about my experience. They read it and responded that I could send a report to their support team about the carrots that were not in good shape. I declined to do that because they were usable once I cut off the bad parts. Yes, I’m still eating avocados.
In the meantime, I still haven’t figured out why I need to keep the box, so I decided to see if Tab E. Cat was interested. He was.
There he is, our little apex predator.
Ladies and gentlemen, may I present the Cat Catcher 3500.
The Meat Box
My second box from Misfits Market will arrive on Saturday. I was right, you can’t do your shopping until your “ordering window” opens, which is a few days before the time they charge your card. In my case, it’s Tuesday night at 10:45 pm Central. I have from Sunday through that time to go in and see what they’ve curated for my weekly order.
I had less trouble accessing my account this time, so that was good. The company puts together a $30 box of organic produce, and it’s up to you to change it (or cancel) as you like. I removed most of the fresh produce and added mostly meat. Re-ordered some sugar snap peas and kept the included bag of those cute little sweet peppers. No discount code this time, so I’m a little bummed, but that’s OK, I tried to find one.
This week, the website had only turkey bacon and bacon ends, and BF said “no” to the turkey bacon. So, I’m getting one package of bacon ends for the freezer, along with any meat we don’t use immediately. I added some ground beef, stew meat, and some chops. Full report in a future blog post.
Valentine’s Day
I forgot to recently mention that BF and I tried to have a lovely Valentine’s Day. Unfortunately, it wasn’t exactly what we wanted. Allow me to explain.
Very nice.
Again this year, BF brought some delicious decorated chocolate-covered strawberries.
Aren’t they beautiful? And tasty, too.
He brought home some meat to grill too. The meat was grilled to perfection and delicious. Unfortunately, the second part of our evening wasn’t what we’d planned. We had an urgent plumbing problem at the Casa de Rurale that needed attention and couldn’t wait. I’ll spare you the details. Suffice to say that it sort of changed the vibe.
This year’s Valentine’s Day was a great dinner, but the “entertainment” was, to say the least, sub-par. Disappointing, but not as bad as it could have been.
At least we weren’t facing a winter storm with ice, snow, and a potential power outage.
Update On Buddy The Puppy
The new puppy, Buddy, also nicknamed “Broccoli Stir Fry,” has grown considerably since he arrived on January 29th. We have not yet weighed him, but he looks to be about the same size as Spencer.
Look at me! I’m cute!
Unlike Spencer, this 3-month-old canine is strong as an ox. I’m having considerable trouble walking him on a leash and keeping him from pulling me in another direction. Now that he’s getting bigger and more rambunctious, I must give the Pitbull periodic time-outs away from the puppy.
I try to take him for a few walks a day around the property.
Buddy whines, of course, but the pit bull gets some “me time,” which usually means sleeping in the back room with me while the pup has his meltdown is on the other side of the doggie gate. BF estimates that Buddy will be at least as big as the pit bull, if not bigger when he’s fully grown. Don’t know what I’ll do when he gets that big.
It’s A Joke, Folks
The nickname “Broccoli Stir-fry” is just a tongue-in-cheek description used in the frustration of dealing with an untrained puppy who, we hope, will catch on soon and learn how to dog.
No need to send the animal rights activists over with torches and pitchforks. It’s a joke, that’s all. We’re taking care of him best we can, and the pit bull is just tolerating this weird little creature. There’s a lot of growling and snarling when they’re not sleeping, eating, or playing outside. The dog is not being mistreated.
The Mexican Night Out
BF and I frequently have what we call “dinner meetings.” This is a discussion to decide what we will attempt to pursue for the next evening meal. I usually ask the night before, with occasional requests during the day. Sometimes it works, sometimes it doesn’t. He frequently can’t make up his mind. “I don’t know what I want,” he says, but I’m thinking he’s deciding on which drive-through window is the easiest to get through at that time.
Recently, on a Saturday night, after I spent the day cleaning and Dancing With The Mop, BF again couldn’t decide on dinner. I mean, you can’t just throw something out at 6:15 and expect it at 6:30 unless you’re talking about frozen pizza or a Stouffer’s frozen meal. This is why putting food in the slow cooker is ideal for a Saturday–it’s all done. Then he said to me, “I was thinking about Mexican.”
Now you’re talking.
Headed To Hammond
Since there is a Taco Bell in town, that’s my “go-to” for Mexican. Yes, I know it really isn’t. On this evening, the plan was to head to Los Primos in Hammond, since we enjoyed it the last time. Off we went only to discover. . .they were closing. At 7:00 pm on a Saturday night. Can you imagine? (Not in Houston, that’s for sure.)
On the way, I noticed a Mexican place on the right side of the road (Los Primos is on the left a couple of blocks away.) I mentioned it to BF and asked about going there. He had no idea, he’d never been in it before.
Have I mentioned that I’ve been here for over five years now?
Well, we left Los Primos to go to the mystery place across the street. Hola, Amigos!
The El Paso Mexican Grill
We pulled into the parking lot and saw quite a few newer vehicles, mostly large pickup trucks. BF says that’s a good sign.
There it is!
Their outdoor sign needs a little work, but I guess that’s just because they’re too busy cooking for their guests.
The left side of the entrance
And the right side.
It was cold this particular evening, so there were no patrons dining outside. I’m sure when the weather warms up a little more there will be plenty of outdoor dining.
We were greeted by a nice young woman and brought to a nice booth near the front window. A great server named Stephanie came by with the requisite chips, salsa. . .and a mild black bean dip that’s just fantastic.
Oh, that dip is so good!
And the menu.
Looks good so far, but that website isn’t correct.
You’re totally in control until the chips and salsa show up. We definitely lost control at that point.
We decided on fajitas—BF had chicken and steak combo, and I had shrimp, since these are shrimp I don’t have to peel myself. And this is where the pictures end. . .because I didn’t think to take any, since we were enjoying everything so much. BF couldn’t get over how delicious his fajitas were.
The manager (I think, might be the owner too) is a very nice man who also appears to be Mexican and speaks Spanish came by to see how we liked dinner. BF declared it better than the *other* local establishment. I was impressed. But of course, I thoroughly enjoyed everything, too, and told him so. Everything was delicious, no complaints from me–except, why we haven’t been here before?
Now onto dessert.
FLLAAAAAAAANNN!!!!
Oh, yes, they have desserts, including churros, sopapillas, and FLAN. I can’t tell you how long it’s been since I had a bit of flan. Normally, we don’t order dessert. But on this night, we ordered one.
Isn’t it gorgeous? Say it with me. . .FLAAAANNNN.
Mildly sweet and creamy, this one came with lots of whipped cream, and two spoons. I did mention to Stephanie that we’d be sharing this one. It’s not unusual, she said, and happily obliged us.
BF never had flan before. In fact, he’d never even seen one. He had absolutely no idea what I was talking about. One day I mentioned making a flan, but he gave me that look that says, “this does not compute.” Poor thing. Stephanie was kind enough to explain it—part pudding, part custard, with a smooth texture, and not overly sweet like a cake.
After enjoying his fajitas, a few bites of flan with whipped cream hit the spot. I asked him how he liked the flan, he said, “it was OK.” Well, he tried it.
Nobody Told Him
So after this visit, he called two of his car-guy friends who frequent the local establishment and asked, “Have you ever been to El Paso Mexican Grill in Hammond?”
Both said the same thing: “yes, we have.” BF was flabbergasted to find out that both also really liked the place but never said a word to him. Maybe they didn’t want us to go there and find out their little secret. Too late!
Oh, well—it’s our new favorite place in Hammond. I don’t care what anyone says about it, we’re happy we finally made it there. I told BF that El Paso is the place he can take me when he wants to apologize for something, ha, ha, ha.
Our Second Visit
Last week BF had another hankering for Mexican food mid-week, and not on a weekend. His first suggestion was to go back to El Paso, so we did. We were not disappointed, and this time I took a few more pictures.
Greeted by the aforementioned owner/manager, he was again nice and very tolerant of my limited billboard Spanish. He seated us in a different spot than our first visit, and we got to see more of the interesting décor.
Isn’t that cool?
Love this wall:
You see a lot of “sun-and-moon” decor in Mexico and areas with a lot of Hispanic folks, like Houston, of course.
What a beautiful picture:
Very appropriate for a restaurant
This painting was my favorite:
Isn’t it gorgeous? Love the fold-down table, too.
Within seconds, a basket of hot chips, salsa, and black bean dip appeared on our table as they did last time. Our waitress was not Stephanie but was equally nice. The place wasn’t crowded this time, and we decided to try something different. For BF, it was the Chimichangas:
This was what BF ordered. I had his guacamole.
For me, it was Chiles Rellenos, a roasted poblano pepper stuffed with Queso Fresco, fried, and plated under more Queso Fresco and a red sauce.
Delish! It also wasn’t that big, which was perfect. I still took half of it home because, well, chips and salsa. BF did the same thing. That meant no cooking the next night so we could enjoy the delicious leftovers. Plus he always gives me his guacamole.
We didn’t order dessert this time, but I did suggest to BF that he try churros. Puzzled as he was, one of the ladies explained that to him. (Little fried sweet dough sticks with cinnamon served with chocolate syrup for dunking.) I mentioned to them that I once had churros with melted Nutella, at an AWAI Bootcamp many years ago in Delray Beach. Their eyes widened at that idea. BF turned his nose up because he hates Nutella. They were that good, but it was in a Marriott Hotel, after all.
I also suggested sopapillas, which BF also didn’t understand, until I said, “You know what beignets are? Same thing, served with honey.” Ultimately, BF passed on dessert entirely, possibly because I overwhelmed him with info.
More Tex-Mex In Hammond
We are quite thrilled to find another Mexican restaurant in Hammond, and it’s definitely our new go-to place. Highly recommended if you’re in the area. And if you’re not, they have multiple locations around the state, including Monroe, Denham Springs, and New Iberia.
But one odd thing I discovered is that their main website hasn’t been updated since about 2017. There isn’t a complete list of locations, either. The website on the menu isn’t online anymore. And the other oddity is that there are multiple websites for the same company. Or rather. . .well, I’m not sure.
There’s a website for one location in Baton Rouge, one in Slidell, one in West Monroe, one in Belle Chase, and another in Metairie. There is also one in Pensacola, Florida, according to the main website.
I’m guessing it’s franchised, and each one is individually owned. The websites all say, “family-owned,” but I’m not sure if it’s one family, or each location is owned by a different family. I didn’t think to ask, but then we were enjoying chips, black bean dip, and salsa too much.
Well, whatever the ownership situation is, Hammond will always be our favorite.
El Paso Mexican Grill is located at 1603 N Morrison Blvd, Hammond, LA 70401-1531, and their phone number is 985-956-7223.
Until Next Time
In addition to the upcoming meat box from Misfits Market, I’m working on a few other things to report.
Spring is coming, and that means lovely spring vegetables as well as gardening. Maybe. I’m trying to get BF to think about another round of gardening, this time on the far side of the garage.
He has access to a tractor with something called a “box blade,” which would render that area suitable for planting. Two huge tree stumps with an extensive root system are what stand in our way for a nice garden over there. But it’s protected from the main area, with an existing fence to help keep the local wildlife (and occasional visits from BigFoot) from destroying it like last time.
I should look for some BigFoot garden décor. Maybe even this sign on the outside of the garage. I bet that would keep the night creatures away from our garden. Along with anyone else who decided to show up.
Well, I still have my paint bucket garden. They’re cheap. Maybe I’ll try tomatoes again this year. I clipped a bit of basil from last year’s plants back in November before the winter chill got here and sprouted them on the kitchen windowsill. They’re currently planted in a small ceramic pot. Now I’ve got two small plants in the kitchen window waiting for the day they can grow outside.
Time to see what Tractor Supply has ready to bring home and plant. BF just turns his nose up. Until next time. . . .
Happy Dining, Amigos!
Misfits Market is another player in the online grocery game, with a twist. The company partners with farmers and food producers to get potentially wasted organic produce, meats, and other sustainably sourced grocery items right to your front door at a discount. Do they deliver on that promise? I ordered my first box recently. (NOTE: this is NOT a sponsored post.)
Hi, again, Dear Readers:
After last week’s blog post on soup—which I sent to two potential clients because it was SEO-optimized—I thought about the next blog. I do that a lot, and sometimes it gets away from me. (Sorry about that.) It’s chilly again today, so soup is a great idea.
I had a couple of vague ideas which will likely manifest here later. But I did what most people do now—I checked with our old friend Google, who led me down several merry paths and to more bunny trails. That’s OK, it’s time I added to my blogging repertoire, anyway.
The New Stove
The new appliances are wonderful. This morning, BF decided to bake some canned biscuits while he cooked us a delicious breakfast. But I was kind of concerned because I didn’t show him the controls for the oven. Well, he figured them out, and baked them all by himself:
Done!
The controls are simple and you just need to remember to turn the oven off when you’re finished. But today, he proudly declared his biscuits “perfect.” I was so happy for him! Next up, I’m sure he’ll tackle a cake or brownies.
New Plugin For Recipes
The first thing that sparked my interest in the research was a plugin for WordPress called Recipe Maker. It’s a thing where you type in the recipe once, it shows it in the blog post, and allows the reader to click and print. Chances are you’ve seen it nearly every *other* food blog you’ve ever read, but not mine. There’s a reason for that.
I was this many years old when I discovered WordPress Recipe Maker. It never dawned on me to look for such sorcery, and of course, nobody ever told me, either. I blame the Banana Rat, who knows all about this kind of thing.
In a Zoom call last week with overseas guru WF, she told me, “now there’s a WordPress plugin for just about everything.” So now I want to look at plugins for hours on end, just to see what I can find. But I’m busy elsewhere.
You can see a similar example of this type of plugin on AllDayIDreamAboutFood. You can click the little box that says “Jump To Recipe” and go directly to it, or you can read the whole blog first. However you get there, the recipe plugin allows you to see it in one place and print it for yourself if you like. I don’t know if Carolyn uses WordPress or not, but it’s the same thing as the one I installed here.
And today you get a recipe for keto peanut butter eggs, sugar-free, complete with chocolate. You’re welcome.
Ready To Roll
Installing the plugin into WordPress was easy. I tested it and it works great. Going forward I’ll be using it whenever I post about a recipe—which might be more often.
And who do I have to thank for this? Aunt Ruth, sort of. She emailed me after the soup post and said that she couldn’t find the measurements for the onion and celery for one of the recipes. I emailed back and told the Recipes page had the PDFs, but I attached both PDF files to the email. Then it clicked, and I went back hunting for Recipe Maker to install.
With the new plugin, I won’t need to make PDFs—it will be a section I type in, and you can print them right from the page.
Where has this been all my blogging life? Well, I have it now. But I’m still blaming Banana Rat for not telling me about it previously.
Shopping At Misfits Market
The second suggestion from this research was to order something like a meal kit (Blue Apron, Hello Fresh, etc.) and write about your experience.
That’s it!
I’ve not ordered from the meal kit companies. But I have been seeing ads for some time from Misfits Market. What the heck—go check it out! So I did (and had the money to do so.)
Just arrived!
I told BF about it. He just gave me that smile he has when he’s not sure what to think about what I just said. Finally, he said, “it’s OK, that’s your thing.” Really, he wasn’t at all interested.
Organics For Less
Misfits Market is all about organic food—primarily fresh produce—that’s either surplus or isn’t “pretty.” I did write about organic recently, and how it’s distinguished from conventionally grown and produced foods.
They also stock a variety of other organic pantry items, including meats and plant-based proteins, that are either surplus stock or near the sell-by date. On things that aren’t “raw,” like baking powder or salt, that’s probably safe. Meat out of date probably isn’t, but you knew that already.
One side of their branded box
Think about this the next time you go to your local grocer. Whether it’s HEB, Randall’s, Kroger or Food Town for my Texas readers, or Rouses, Winn-Dixie, or Walmart for my non-Texas readers, look at all the lovely produce that’s pretty and perfect. It’s especially true in Whole Foods, Trader Joe’s, and The Fresh Market. Few if any irregularities exist in the avocados, apples, limes, lettuce, tomatoes, and zucchini, much less any other produce.
So, what happens to the veg that isn’t as pretty? Chances are it’s discarded and becomes landfill waste. Even though it’s of the same nutritional quality as the aesthetically and cosmetically perfect veg, it’s tossed out. But if you’re going to cut them up and eat them, or cook them, or make guacamole anyway, what difference does it make? Apparently quite a bit.
The other side
An estimated 40% of fresh produce is discarded and goes to waste because it’s not cosmetically perfect. Why does this happen in uber-efficient America? Enter Misfits Market, and several other vendors like them.
Rescued Food
Many grocers and suppliers donate to food pantries and charities that help people who are in need, This is frequently called “food insecurity,” or not knowing where your next meal is coming from. Neighbor E used to volunteer at a local food pantry in Clear Lake, packing boxes and helping with the grunt work. Local grocers donated all manner of things, including The Fresh Market (this was before they closed their Texas operations.) He was also gifted some nice things that were extra, some of which he kindly shared with me. I loved making coleslaw, since he, like BF, doesn’t like cabbage.
You’d think that all these growers and producers would be taking advantage of food pantries to gift food to those who need it. Unfortunately, most small farms and producers don’t have the logistics to get everything everywhere before it goes bad, especially on a weekly basis. That’s where companies like Misfits Market help people buy quality food that isn’t the most attractive.
Founded in 2018, they just published their first annual report. They just opened their Texas facility last June, which explains why we’re now able to buy a box. The company also supports hunger relief programs, putting their money where their mouth is, literally. I like that.
Amy’s First Order
When you sign up, you’ll see a variety of pre-selected produce in your cart that comes to the required minimum of $30. You can add, subtract, and edit what’s there, as long as it comes to at least $30 before you apply any discounts.
There was no way I wanted beets! So those were replaced with a salad bag, extra avocados, and one or two other items. You can “shop” the website’s “aisles” and select from other available produce, meats, and dry pantry items. (More on the meat order later.) I clicked the button, and I was charged the next day when it shipped—from San Antonio, or Fort Worth, I’m not quite sure. The FedEx app first showed SA, but later it was FW. So, it came from somewhere in Texas.
Saturday Arrival
My first Misfits Market package arrived that Saturday. The delivery lady from FedEx said, “I see a lot of these.” So, it must be popular around these parts. I offered to open it so she could see the contents, but she didn’t have time. Thanking her, off she went.
BF was at work the moment I opened the box:
The great reveal
There was a lining in the box to help keep everything at cold temperatures throughout the 72-hour trip:
This worked well
And the cold pack on top to continue the refrigeration:
Worked pretty well, too.
I stashed that in the freezer to use later. Why not? Then I removed the top layer:
Ta-dah!
Not everything was wrapped in a package, but that’s OK. But everything on my list was in the box, like the purple sweet potatoes:
Cute, yeah?
There were just four, making about a pound of them.
No kidding, those aren’t something left by Broc. . .I mean, Buddy the puppy. And Fuji apples:
Look pretty normal to me. Tasted delicious. Fuji and Braeburn are two of my favorite apples.
A bag of carrots that maybe was too far gone:
Well, fortunately, they were salvageable.
Some sugar snap peas, another one of my favorites:
Organic, but not locally grown, like most of the produce in the US:
Yup
A bunch of avocados—a bag as well as two loose ones:
Oh, boy!
BF is not going to like these, but they’re all mine.
I’ll be enjoying avocado anything I want for a while. Guacamole, anyone? And some bagged salad:
This was actually pretty good, but not keto.
I bought a similar bag of salad from Walmart the night before, and of course, HE wouldn’t eat any. “It doesn’t have Thousand Island Dressing on it,” he said. We had a bottle in the fridge, but he wasn’t budging. So, I enjoyed both myself, although not all at once.
They Didn’t Have Pears
I was supposed to get some Anjou pears, but they were out of stock. That’s OK, since it’s past pear season, and I knew that. I guess the website hadn’t been updated. The company refunded the $4.19 to my account. The company doesn’t substitute things and thank heavens—I would have tossed any beets that they sent.
Nice selection, yes?
I forget where I found it, but I also had a $15 discount code. I may have got it from Honey, since there was no benefit from Rakuten.
Limes
I drink limes all day long. What I mean by that is that I just stopped drinking iced tea in 2012, right after I left Boeing (long story and I still don’t.) Because I’d been adding limes instead of lemons to my iced tea for several years, I just kept drinking water with fresh lime and Sweet ‘N Low. Now I’m used to drinking this. It’s confusing to people here because I don’t drink Coke as BF does. I keep a small bowl of cut limes in the fridge all the time, on top of the iced coffee maker. Running out of limes is like BF running out of Coke or milk, it’s not a happy occasion.
But buying limes in Houston grocery stores isn’t the same as buying them in Central Louisiana. They’re expensive because lemons are more popular here. Good luck getting a slice of lime in a restaurant—IF you can get lemon, they bring a garnish slice. Only one Mexican restaurant gave me enough lime slices once, and it wasn’t the local establishment. With more Hispanic folks moving into the state, we may see more lime availability and better pricing.
Even though I’d bought a couple of bags in the prior week, I still ordered more from Misfits Market. I have enough to last a while. They’re different sizes, and still green, but will ripen in the fridge over time.
And, BTW, if you didn’t know—they sell limes green in this country so that people can tell the difference. Ripe limes are also yellow, but bright green when you cut into them. So, if you’re buying limes for juice, look for some that have a little yellow on them, or are kind of yellow. Those are ripe and juicy.
Cooking the Sweet Potatoes
Unlike BF, I prefer sweet potatoes without the stuff people add to it in the South—marshmallows, pineapples, etc. I think that baked, split, and served with melting butter and salt is good. But my favorite is the sweet potato French fries. I frequently buy sweet potatoes for this reason. They are usually locally grown, even in Winn-Dixie. BF knows someone who grows them, and we’ve both bought from the man and been gifted some. My new nickname for this man is “Mr. Sweet Potato Head.” (Well, I couldn’t resist.)
Make the sweet potato French fries: cut them, put them on a sheet of parchment paper on a baking sheet, drizzle a bit of olive oil on them, a bit of salt, toss, and bake at 400F for 40 minutes. If you have the convection setting on your oven, use it. You can also use an air fryer (Neighbor E now has a small one for himself.) Just don’t overdo it.
So I cut these little oddballs for the same purpose:
There they are, ready to cook.
Did the same thing, cut, olive oil, and salt:
Ready to roast.
Baked them, and this is what happened:
Done!
If you burned them, how can you tell?
They tasted the same as the regular locally grown ones I buy. There is the novelty of the purple coloring, and they are organic. I did over-cook them a little bit because I didn’t take them out of the oven right away. Even though the countertop oven shuts itself off, it doesn’t cool right away, so they keep cooking for a bit. There was some burning, and the dogs enjoyed those. Or, as I call it, “Cajunizing.”
The Carrots
As I mentioned, the carrots looked a bit past it, but I wasn’t about to throw them away if there was some part that was useful.
Just to use up these carrots, I cooked deer roast in the Instant Pot last night with this recipe from Corrie Cooks.
First I cut the ends off and got to the “good part,” sampling them to make sure they didn’t taste bad:
They weren’t all bad, just the ends.
Then cut them into smaller parts to put in the IP.
Instead of the fresh thyme, I substituted Everything But The Leftovers seasoning from Trader Joe’s, sold in the fall. It worked well in this dish. The seasoning is modeled on their very popular (and inexpensive) Everything But The Bagel seasoning blend and is quite good. BF really enjoyed the dear roast this time, so I must get more of that seasoning mix when it comes back around later in the year. If you can’t wait, you can find it on eBay, and of course, it’s also being sold on Amazon.
Pros
OK, so what are the good things about Misfits Market? First: it’s a great example of American-style capitalism. Find a need and fill it. They’ve done that well and grown in the process. Misfits Market delivers to nearly every zip code in the US. Amazingly, including ours.
For the organic consumer: you’re able to buy “not so perfect” organic produce and other products at a discount of as much as 40% off regular retail prices in exchange for getting the “not so pretty” agricultural products. Like those funny-looking purple sweet potatoes.
You choose everything in your shipment—there are no surprises.
They ship it right to your door. However, I haven’t compared prices to my local vendors, partly because organics aren’t widely available. Sure, I got some organic celery last week, but there isn’t enough availability here to do an apples-to-apples comparison. I do think the sugar snap peas were a good price at $3.45. (BF doesn’t like those, either.) If I were in Houston, I could compare it to HEB or Kroger and get a better idea.
The company uses eco-friendly packaging, which includes insulation made from recycled plastic bottles:
It is recyclable if you have that capability in your area.
Unfortunately, we don’t live where curbside recycling is available. I’m not even sure where we can recycle this stuff. The box was nice enough to re-use in the house or burn with other paper waste. The lining? I’ll try to find a recycling place that takes it or use it for something else.
Making The Trip
Everything is packed to withstand a 72-hour trip from the packing facility to your door at a refrigerated temperature, and that lining helps. Understand that the contents may very well be a bit banged up on the trip. The box really shouldn’t sit out for long periods, particularly in warmer weather, even with the ice packs or cold packs. Bring it in as soon as you get it, if you can, to avoid spoilage. If you work away from home, it’s best to get your delivery on Saturday, if you’re going to be home, of course.
The bigger benefit is that that food that would get tossed out is re-sold. This offers healthy and high-quality food to a wider group of people who might not otherwise have it. By sourcing food that wouldn’t sell in a regular grocery store, it’s going to dinner tables instead of to landfills. By buying from Misfit Market, you’ll contribute to the fight against food waste in the US. You can read more about their mission to offer good food at better prices on their FAQ page. They discuss their sourcing here, and their farmer-to-customer process here.
Cons
Unfortunately, I’ve found Misfits Market’s website to be a bit wonky. Signing in is difficult and changing browsers doesn’t help. If you put the wrong password in, it keeps looping around to the login page. The site doesn’t tell you that the password was wrong. It took several tries on a different browser to access my account this afternoon.
Additionally, I can’t figure out how to go back to the “shop” function, but I guess it must be in the window of a shipment. In my case, the billing date is a Wednesday, and so I have until Tuesday at 10:45 pm to change the contents of the next box. On Wednesday morning, they charge me, and the shipment arrives on Saturday.
As I mentioned, the carrots disappointed me. A sharp knife made them salvageable.
At least they were organic.
While Misfits Market does claim to be 40% off regular retail, I haven’t really compared prices with local grocery stores. I wonder about buying groceries that are shipped and trucked from Fort Worth, TX all the way to central Louisiana. I’m not saying it’s a bad service—it isn’t, it’s actually a good idea that checks a lot of boxes. But is it socially responsible? Well, that’s kind of a conundrum—I don’t know if it’s better or not, but it doesn’t mean I wouldn’t do it again.
Shipping was $6.99, so not too bad, and in addition to sales tax of $1.57 for Louisiana. The box went many miles to arrive at my door. Most produce is shipped from elsewhere into every grocery store in America, and I realize that. But Misfits Market also works directly with farmers and producers, bypassing grocery stores and bringing quality foods directly to America’s doorsteps, wherever they may be, helping to improve the food chain.
I’m thinking the Pros outweigh the Cons on this one, but that’s just me. If you’re considering ordering a Misfits Market box, may I suggest a little more reading so you can decide for yourself. Signup is free, but they do ask for a payment method.
Warning
Misfits Market is a weekly subscription service, so you must pay attention and cancel this week’s box if you don’t want it. (The company also offers the option to buy and donate a box of food to a family in need instead of buying the box for yourself.) Otherwise, they charge your card and you get another box of produce and things you weren’t ready for.
I’ve skipped this week’s order because I wanted to see what was in the first box before the next one. And I wanted to make sure I had the money for it, too. If you decide to order, be aware that you are signing up for regular weekly deliveries, and you have to cancel them manually. Should you not want to continue, you’ll have to cancel your subscription entirely.
Our Next Order
We’re planning a “meat box” for the next order to see what that’s like, probably next week. BF likes to cook breakfast for us, and that generally means bacon and eggs. Since bacon has been on the high side around here, I’d like to see what Misfits Market has in the way of bacon, ground beef, and other items. If we like it, we’ll buy some to stash in the freezer, right next to the Texas Tamales.
For meat, you must order a minimum of $30 “cold pack” items. That is, to make it cost-effective, certain items like meat and plant-based protein must come to the $30 minimum, which counts toward your overall $30 minimum. But if you order less than the $30 minimum of produce or other things, you’ll still need to order $30 of “cold pack” items to make the box. You could order more, of course. Just watch your total, which is easy on their web site’s shopping interface.
I’ll let you know about our “meat box” in a future blog post.
Until Next Time
No, BF wasn’t particularly impressed, even though most of the contents, if not all, were organic. He just doesn’t appreciate it when I buy organic for us. Oh, well. Maybe the meat box will give him a little more to look forward to next time.
If you want to try new things, or make your grocery shopping a little easier, Misfits Market might be a good thing for you. I do have a referral code if you want to try it, and you’ll receive a $10 discount on your first order. That code is COOKWME-GK3IAXCZOGR. Again, it’s a subscription service for weekly deliveries, not a one-time purchase like Amazon or other online retailers, so you can’t just order once and go back later.
You also choose what’s in your shipment so that there are no surprises, and you don’t get something you didn’t really want. Like beets. And they ship it right to your door.
More to come on this blog. Meantime, enjoy!!
Soup. Even the word conjures up warm tasty food that’s perfect in winter. Today I’ve got two soups for you that are easy to make and enjoyable anytime. Neither involves pesto.
Hi again, Dear Readers:
Is it cold where you are? Chances are that answer is “yes” no matter where you are throughout the United States. After all, it is winter for a bit longer. Even though it’s getting closer to spring, we’ve still got some “winter” to go.
In parts of Texas, exploding trees have been keeping people up at night. The trees “explode” when the sap freezes and the trees break from the weight. We may have heard that happen here as well. It’s just like putting something liquid in your freezer and it expands. If there isn’t enough room for the liquid, whatever vessel it’s contained in will crack open. That’s why you don’t put glass in the freezer as a rule, because the glass will break upon expansion.
We’ve been experiencing our own part of the cold snap, and yes, he is still complaining that he hates cold weather. Then it warms up and mosquitoes return for a day or two. But I managed to make him happy recently with a soup recipe for which he gave me a thumbs-up to make again. And I also made a similar soup that he wouldn’t touch, but it’s equally tasty.
New Member Of The Family
I texted Ami Pope a few weeks ago and told her about the remaining Spencer story. She texted back that she had a clear vision of the possum opening up one eye, looking at BF, and saying, “Hey buddy, can you help me out?”
After two posts mentioning our beloved dog, Spencer, I can report that BF has brought in another dog to give the pit bull a new companion. He’s been kind of lonely since we lost Spencer, and he’s been acting like a little puppy dog ever since. The pit bull is now eight years old, and at 85 pounds, is hardly a “puppy.”
But on a recent Saturday, when we had something else going on (keep reading), BF came home from work with a little “surprise.” As I’ve said many times, I don’t like surprises, because they’re frequently not good. BF told me that I had to bring the pit bull inside, having let him out to greet BF. Immediately, I knew it was something to which the dog would object.
Well, he didn’t object, but it was a surprise for the pit bull. Not to mention ME.
Look at that FACE!!
This is Buddy, a cross between a chocolate Labrador and a Catahoula Leopard Hound, also called a “Catahoula Cur.” (A “cur” is actually a mixture of breeds within a breed; it’s a little weird.) This cute little furball has turned the pit bull from an eight-year-old “puppy” into a doting father. They’re not related, of course, but the pit bull instantly became the elder statesman in light of the puppy moving into the house. In these pictures, taken the day of his arrival, he is approximately eight weeks old.
Awww. . . .
BF came up with the name, although we could have gone with “Rufus”, too. Buddy goes between hyperactivity and near-comatose. He’s got Spencer’s metronome tail and occasionally vocalizes like Spencer, too. He’s learning to bark, but he does whine and also chirps. (Did we get a monkey?) But of course, he’s not Spencer, and he’s got ice-blue eyes like a full-blooded Catahoula whatever or a Siberian Husky. At this writing, it’s been a month, and he’s now 12 weeks old.
Tab E. Cat, the resident apex predator, is not happy. He has expressed his extreme displeasure multiple times with hissing and swatting at both dogs, primarily at Buddy. Of course, this cute little puppy will, within a year or so, be as big as, if not bigger than the pit bull, who would like to cancel his trial subscription to fatherhood. But it’s getting better, a little at a time.
Naturally, I have nothing *else* to do all day long but deal with an untrained puppy. I gave him a unique nickname: “Broccoli Stir-fry.” But that’s just when I get mad at him. Titan, the pit bull, is busy all day teaching him how to dog. But it’s obvious he needs a break from fatherhood.
New Appliances
Well, say goodbye to our 1970’s avocado green stove.
That’s right, BF bought us some new kitchen appliances. They were delivered hours before he came home from work with that rodent, I mean, Buddy the new puppy.
BF sold something out of his shop and decided it was finally time to upgrade the ancient but functional appliances.
No kidding, we had an avocado green stove, as you’ve seen in previous pictures.
It served us well.
The stove and the old fridge/freezer with the non-working water fountain and ice maker have been removed and carted away. In their place are sleek new stainless-steel exterior appliances that leave a little more room in the kitchen, are energy efficient, and work great.
Isn’t it gorgeous?
We’ve been talking about doing this for some time, but it always seems to get put off. Well, this time, BF said “I’m doing this,” and he did.
Equally attractive. Notice the indignant cat at the far right in the background, waiting to be fed again.
Availability
I have seen posts on Facebook from people in other places that have had considerable trouble getting the appliances they want. In some cases, the appliances are on backorder, or simply not available anywhere. We just purchased what was in stock at Lowe’s, which may or may not have been the absolute newest models. Lowes had them, BF bought them, and they delivered them two days later.
A closer look at the entire thing.
It took some time to get everything swapped out and get the older appliances removed from the house. We cleaned the floor behind both appliances before the new ones were added, and they were expertly installed by none other than BF himself.
A Fancier Stove And Refrigerator
One thing I enjoy teasing BF about is his slightly Luddite nature. It’s just funny to watch him when he is presented with something new, and he doesn’t quite know what to do with it. It’s just nothing that’s ever crossed his path.
I was perfectly happy with the coil-type burners. I would not have minded if he bought a new stove with the same type of cooktop. Surprisingly, this time, BF went in for something much more modern, complete with ceramic cooktops and a digital readout.
Every inch is fully utilized, and it includes a place to keep something warm. Neat!
This light reminds you that the stove is still hot, even if it’s turned off. Pay attention!
That “quick boil” burner really does heat up fast.
Don’t touch it!! These burners can get up to 1300 degrees.
This is what happens when you turn one on under a pot.
The refrigerator is at once both simplicity and complexity in one place. In other words, it’s very modern, very sleek, very well designed, with a lot more interior real estate than the other one had.
LOTS of room, even though it looks a little smaller
The door shelves in this new refrigerator are much bigger, hold much more, and can accommodate a gallon of milk. The freezer does not have an ice maker because there is no waterline in that spot. That’s OK, we have plenty of ice cube trays.
Get a load of the size of this butter garage:
Plenty of room for whatever butter dish you have
I’m supposed to be making BF a Barefoot Contessa Apple Crostata soon because we were recently gifted some apples. Everything is ready for me to start baking. . .soon.
The one downside is that now that we have a refrigerator with clear shelves and drawers, BF can see everything. This includes the stuff that I put towards the back of the produce drawer where, hopefully, he’ll look past them. You know, the sun-dried tomatoes, Asian fish sauce, coconut aminos, and the anchovy fillets and paste. I’ve used anchovy paste a few times in stuff I’ve made for him. But for heaven’s sake, don’t tell him about it or he’ll lose his mind as he did with the Frozen Hot Chocolate.
Maybe I should try putting it in the drawer at the very bottom of the fridge. It’s impossible to see into it when you open the door.
Oh, well. Let’s make some soup!
Broccoli Cheddar Cheese Soup
It’s keto, It’s easy, and it tastes great. Even BF said so. If you’re a fan of broccoli cheese soup, this one’s for you. If you stop off at the grocery store on the way home, you can have a delicious hot soup for dinner in less than an hour. And if you care, it’s also vegetarian and gluten-free. Not that BF cares in the least.
This is one more recipe from Emilie Bailey’s Vegetarian Keto in 30 Minutes on page 66. It wasn’t included in the original post because I made it after I wrote and published that blog post. It’s easy and perfect for lunch or dinner on a cold day.
The Setup (I grated the 3 cups of Colby Cheese ahead of time; the recipe calls for Colby Jack.)
You can use a pound of either fresh or frozen broccoli in this recipe, but since this was the first time making it, I used fresh. Prep out your ingredients:
So much easier to do this first.
So start out by melting the butter in a pot:
Like this–don’t brown or burn it.
Then add your celery and onion:
Just like that.
Saute until they get tender, then add garlic and paprika:
Drop it right in
Cook for just one more minute, then add in the broccoli:
Cut broccoli came in handy here.
Then 3.5 cups of vegetable broth or stock:
Easier when you measure ahead of time!
Of course, this is vegetable stock since it’s vegetarian, but if you wanted to use chicken stock (and you don’t care about vegetarian) I’m sure that would work too.
Here’s where this recipe is a bit different. Once the broccoli is cooked fork-tender, four to five minutes, remove half of the broccoli and set it aside.
There’s a good reason for this.
Next up, add into the pot 3/4 cup of heavy cream and four ounces of regular (full-fat) cream cheese at room temp. Leave the cream cheese out for a while before you plan to cook this, just like for cheesecake (but not two days like I do.) I normally buy the two-pack of 8-ounce bricks at Walmart, but some places sell smaller packages of four ounces.
Cream
And cream cheese
It’s going to take a few minutes for the cream cheese to melt:
Whisk this around until it’s nice and melted
Finishing Touch
After a short while, the cream cheese becomes fully melted
Almost there, so keep stirring
Emilie recommends an immersion blender to better chop some of the broccoli and smooth out the consistency:
Do this carefully, of course.
I had to move the pot near an outlet for the blender, or use an extension cord across the kitchen.
You can do this in a standard blender, BUT–like Pea & Pesto Soup, you must be extremely careful. Remove the little inset in the top, cover with a heavy dish towel, and blend cautiously.
Ready for soup? Add the shredded cheese a handful at a time (3 cups of Colby, which I shredded by hand):
Stir in between handfuls to melt it
I prefer not to buy pre-shredded cheese because of the powdery ingredients added to keep it from clumping. It’s a bit of a pain, but the anti-clumping additives can also prevent the cheese from melting properly.
Once it’s incorporated (and melted), add the reserved broccoli back into the soup pot:
Almost there
If you prefer, you can blend all of the broccoli instead of just half of it. We liked it this way, but there’s nothing wrong with all-blended broccoli either.
An easy and delicious version of Broccoli Cheddar Soup.
Two thumbs up! BF really enjoyed it, so we have yet another “modern” dish to add to our dinner rotation. It’s tasty, cheesy, filling, and perfect for a cool or cold evening.
Creamed Cauliflower Soup
Similar to the broccoli cheese soup, I found this one in a book called Keto For Vegetarians by Lisa Danielson. It’s got a delicious-looking egg dish on the cover and a wide range of vegetarian food similar to Emilie’s. It was one of the many books I received as a gracious gift from Callisto Press while I was on their book reviewer list.
This is the book, if you’re interested.
I just happened to be flipping through this book one day, looking around and found this delicious soup on page 69. I told BF that I wanted to make some. Of course, the first thing he did was turn up his nose and make retching noises. I ignored him.
Similar to the prior recipe, it has butter, cream, and shredded cheese, so how could it be bad? It’s not like you can actually taste the cauliflower for what it is. But BF, being himself, just completely rejected it out of hand. So, the cauliflower soup is all mine whenever I decide to make some.
It’s a simple recipe, and you can make it either on the stovetop or in the Instant Pot. I tried the Instant Pot version first. The second time, when I took these pictures, I made it top of the stove and used frozen cauliflower. I’d opened a bag of florets by mistake.
The author also has a recipe for Slow Cooker Broccoli Cheese Soup on page 67 that also includes Greek yogurt cream cheese. Don’t ask me where I would find that around here.
So this is what you need to make this recipe:
The Setup
There is no cream cheese in this recipe. Instead of Colby-Jack, this one calls for sharp cheddar. I’m a fan of the mild cheddar, but I bought extra-sharp here. Know what? It’s pretty good, so I suggest going with what works.
The recipe starts out the same, melt two tablespoons of butter over medium heat:
The recipe calls for grass-fed butter, but this is just standard unsalted stuff.
Once melted, add the onion and garlic:
Then saute for about three minutes or so:
Just until they start to soften
Now add in the cauliflower:
I let it thaw for a few before I started.
Saute for a few minutes:
Since it was frozen, not fresh, I cooked it a little longer
Add in the veggie broth and a bay leaf:
See why measuring first helps?
Cover and cook for 20 minutes:
Won’t be long now!
After 20 minutes, remove it from the heat. Obviously, I forgot to turn off the heat. Add in the cream:
And stir well
Now the cheese:
This is only one cup, not three.
Don’t forget the salt and pepper:
The finishing touch
Again, stir well. And serve!
Ready for soup?
This recipe makes four servings, and I had it for a few days afterward:
Lunch! Or something to go with it.
Really easy, really tasty, and great to make when it’s cold.
Delicious and keto
One thing I didn’t take a picture of is using a wooden tool to cut the cauliflower into smaller pieces after cooking because they were big out of the bag.
No, BF refused, even though it smelled delicious. That’s just how he rolls, even in an emergency. Fortunately, we’re not having one right now, just a difference of opinion.
This recipe also has instructions for using the Instant Pot, but it wasn’t really much faster than the stovetop. I think both could work well with the IP, which is something to consider if you have a power outage and need to use a generator. We’re experienced with camp stove cooking now, so we could certainly make both soups either way.
Addendum: New Pinch Bowls
I’ve mentioned mise en place more than once in this humble little blog. I’m a huge fan of prepping out the ingredients before you start cooking, which isn’t what I saw growing up. But the little pinch bowls I’ve had for many years have either been broken or disappeared. Seriously, the stainless steel ones from IKEA have gone into the Vortex, and the glass ones broke over time. I have one of each left, and I’ve not found them on IKEA’s website.
But I found some new ones! They’re unbreakable and resilient SILICONE.
Aren’t they cute?
I went looking for more but didn’t check Amazon as I should have. I mentioned it to BF one day and was considering ordering them from Cost Plus World Market. Lo and behold, we had to head to Baton Rouge one day, which means a few shopping stops when we’re done at the machine shop.
BF gets reluctantly introduced into places he would not have visited if I weren’t around. Cost Plus is one of them, where we get his new favorite cookie, Jammie Dodgers. This particular day in December, there were none of his favorite cookies, but we did manage to stock up on some things we like.
On the way out, BF saw these in a display near the checkout counter. Four in a package for $3.99. I grabbed two. They work wonderfully, fit in the dishwasher cutlery tray (just squish them a bit), and are perfect for measuring out your ingredients before you start. I’ve found that once you start doing that, the cooking process goes quickly. It’s almost like what you see on cooking shows.
Two packages of these will keep you cooking forever. Online, they now sell for $4.99, and Amazon has a range of different types and brands at different price points.
Until Next Time
I’ve posted printable PDF copies of both these recipes here on the Recipes Page. Scroll down to the bottom of the page to find them. One day, I’ll try to organize them a little more. Just click on the hyperlink and it will come up, ready to use or print. I’ve even added a new “logo” that I made on Canva recently.
You might see more of this in the coming months.
I might do a refresh of the WordPress theme, and this may figure into the redesign/rebrand. If I do it.
Even without snow and sub-freezing, t’s been very cold this winter. There’s no better time to make soup. Make it in your Instant Pot, CrockPot, some other appliance, or just on your stovetop. Spring is a few weeks away, so now’s the time to enjoy some soup before warmer weather arrives.
Happy Dining!
In the quest for delicious Mexican food in the middle of Louisiana, Los Primos is an oasis of deliciousness. Come along for a trip with me and BF.
Hello again, Dear Readers:
This week marks six years since I crossed the Sabine River to visit BF for the first time. We didn’t “celebrate” like we did last year. We’ve decided on a movie for Valentine’s Day: Ghostbusters: Afterlife. We’ll get that from the red kisok somewhere.
I suggested the fourth installment of Hotel Transylvania, which is only currently available for streaming. But BF thought the newest Ghostbusters film would be better. The menu is yet to be decided, but we’ve got some great choices. There may be some chocolate waffling going on, too.
Update On Spencer
We’re still mourning the loss of our little free spirit, Spencer.
My phone went off with a text notification a couple of weeks ago from our very nice animal communicator friend, Ami Pope. She read my previous post describing him and enjoyed reading the stories. She said that Spencer was glad I shared all the memories and was surprised that I remembered everything. He is very happy with a new family, running around, and sends us much love.
Spencer was unforgettable. And I forgot to mention one more thing about him: he was also a mouser.
Living in the “piney woods,” mice are a given. We’ve had them a few times but have taken steps to keep them out. Mousies are especially persistent when it gets cold because they just want to be warm.
You’d think with a cat, we wouldn’t have any. Sealing up the holes has kept them out for some time, and we’ve not had any inside since. BF caught one or two with a sticky trap, Tab E. Cat has caught six, and Spencer caught three. No kidding, he really did, but we didn’t take any pictures.
When he found them, Tab E. Cat’s feline hunting nature would quickly become activated, and he sprang into action. The mouse didn’t last long after that, and I apologized to each one for the outcome of their visit. In BF’s case. he picked up the trap and took it out. Spencer would just leave them in the middle of the floor and stare at them, wondering what they were.
The Big Mouse
Actually, Spencer caught four if you count the “big mouse.”
Source: Google Images
A few years ago, we went to someone’s house one summer evening so BF could help a coworker work on a car (naturally.) Anticipating a short visit, we put the dogs out with fresh water and left. It was only about five miles up the road.
As things often do with cars, it took longer than expected. One of BF’s favorite mechanic memes says, “Every 20-minute project is just one broken bolt away from becoming a three-day nightmare.” That was certainly true in this case, and we returned home at about 1:00 am.
Nature’s Surprise
When we pulled up to the house, I looked over at Spencer’s little spot and he was not alone. There was another creature lying on its side, looking, well, deceased. Spencer was looking around like he didn’t understand why the creature wasn’t moving. I said to BF, “Honey, there’s something over there by Spencer.” Both BF and Spencer were unfazed by the creature’s presence. I didn’t know what to think but was still a little freaked out.
Source: Google
I stayed in the truck, and BF fearlessly approached the creature that was somewhat smaller than Spencer. He quickly discovered that it was “playing possum.”
Carefully, BF picked up a shovel and approached what he realized was a standard American opossum. This beast opened one eye at BF as if to say, “hey, can you help me out here?” BF then gingerly scooped up the animal with the shovel, carefully carrying it to the back part of the property behind the house where there are large trees. On the way, the possum looked at BF with a look that said, “is the coast clear?” As BF slowly lowered the shovel to the ground, the animal gave him one more look that said, “Hey, thanks, Buddy!” Off he went into the dark night, never to be seen again.
BF just laughed. Spencer didn’t understand.
Los Primos The Restaurant
A few months ago I told you about the accidental discovery of the grocery store called Los Primos in Hammond. I was ecstatic, and still am. Finally, I got BF to consent to a dinner date at the restaurant side. We were not disappointed, either.
When most locals think of “Mexican food,” two places come to mind: Taco Bell and La Carreta. While the food is good, I’m not a real big fan of La Carreta. Mardi Gras decor and Fleur de Lis on the metal tabletops in a Mexican restaurant? No. But it’s *the* place here, with steak nights on Thursdays. (There’s also a La Carreta in Hammond, but we’ve never been to that one.)
So one particular evening, we set out to Hammond for dinner. We happened to have been on a long phone conversation with Ami’s husband at the time, no kidding. After hanging up, we went in to have some delicious and authentic Mexican food.
This greeted us, along with the menu. Cute, isn’t it?
Then a nice lady handed us the menus.
The Menu
She didn’t speak too much English, so you know it’s authentic. (Most of the staff in La Carreta speak fluent English with varied accents, none of them Hispanic.) Oh, and don’t forget!
Of course!!
Yes, you’re all about self-control until these show up. Hey–I’m not sedentary!
While BF ordered his usual Coca-Cola, I had no problem asking for slices of limos for my water–and they brought me some.
THIS is the real thing!
BF didn’t seem to mind that it was Mexican Coke, famed in Texas for having cane sugar.
Looking around, we saw some equally authentic decor:
Emiliano Zapata portrait
It’s a nice portrait of a man named Emiliano Zapata, a Mexican revolutionary and political figure. There was also music by:
Music, maestro!
Pepe Aguilar was actually born in San Antonio, Texas but raised in Mexico. Born into a musical family, Pepe is very famous in Mexico for his music as well as being a businessman. We just enjoyed the music while we were there.
What We Had For Dinner
As I’ve said before, I don’t speak much Spanish. Fortunately, these nice folks at Los Primos do understand enough English to take orders and whatnot. We were the only Gringos having dinner that night, and it was a Tuesday or something, just a week or two prior to Hurricane Ida.
So BF ordered steak fajitas on this date night:
For BF
And as is my habit, I ordered shrimp fajitas:
Oh, YEAH!!!
Because they are shrimp that I don’t have to mess with. Both plates also came with accompaniments, including handmade tortillas:
Oh, these were good!
Needless to say, there were takeout boxes involved. And a spot of shopping in the grocery store side after we were finished. BF sat in the truck while I shopped.
Poking Around Los Primos
I’ll just admit that the wait for dinner wasn’t long, but my curiosity also got the best of me.
Chances are you’ve seen regular-sized bags of this masa harina in the grocery store, especially if you’re in any grocery in Texas.
That’s a lot of masa!
I’ve got one in the pantry, sealed up for the next time I attempt tamales. But like any restaurant, they buy larger sizes of everything, and masa harina is no exception:
That’s right–fifty pounds!
I’ve never seen these before, even in Houston. After trips into so many Mexican restaurants, I’ve never seen a bag this big. Even visiting places like the El Dorado Mexican Restaurant in Clear Lake never let anything like this sit out. That’s OK, since Los Primos is an authentic little place much like El Dorado, which is also family-owned. (And they’ve got a new location in League City.) These 50-pound bags were just eye-popping!
Much as I enjoyed going to El Dorado, I’m also glad to find Los Primos for a little taste of Mexican food right in Hammond. We’ll be going back for another delicious meal.
Until Next Time
Los Primos is located at 1320 N. Morrison Blvd, Suite 118, Hammond, LA 70401. As I mentioned in the last blog, the information I found says that the restaurant is open from 9:00 am to 9:00 pm. As always, call ahead (985-429-1722) before you go. Hopefully we’ll be visiting them again soon.
Winter is still here, and Mother Nature is offering bipolar weather with up-and-down temperatures that look like lottery numbers. But since it’s still winter, I thought nice hot soups would be a good idea. Two easy and tasty recipes are lined up for the next blog post. Both are good, easy to make, and. . .vegetarian. But there is a considerable amount of cheese involved. BF actually likes one of them, so stay tuned.
Ole!
