Archive for the ‘Grocery Shopping’ Category
Last week, I made it a Trader Joe’s Friday. Take a ride with me.
Hello again, Dear readers:
I know, it’s been a minute, but I do have an adventure to tell you about, plus a couple of other news items that have surprised the heck out of me.
Saturday was a Tractor Supply visit for pet supplies. It was also an adoption day, and I almost brought home a new kitty:
Such a sweet little kitten.
There’s nothing wrong with the old ones. But I knew what kind of trouble I’d face if I did. Make no mistake—this Catmandu kitty was $22 to adopt. But I just knew it would be bad for that beautiful little furball if I did. The poor thing wouldn’t stand a chance around Tab E. Cat and Tiger Cat. I hate leaving this one behind but I did.
Let’s get started.
Two News Items
These two news items come from Fast Company, a tech magazine that I follow on LinkedIn.
For a few years now, you’ve probably seen those commercials for company called Daily Harvest. This company aims its advertising at millennials who want to eat better and easier. From what I’ve seen, it’s frozen vegetarian food as different forms of meals that make it convenient and easy to eat healthier. At least, that’s how they’re advertising their products. They’re not cheap, either—each meal runs between $6 and $10, for one. They also have some coffee pods that come in two to a package.
The Daily Harvest Debacle
Back in June, the magazine reported on a story about Daily Harvest’s lentil and leek crumbles that made quite a few people very sick. Although these people were young and healthy, nearly 400 of them became ill from this meat-substitute blend. The problem was an ingredient called “tara flour” added as a plant-based protein. Tara flour is rarely used in the US and was not tested for safety before this product was rolled out.
The FDA has not yet evaluated tara flour to be “generally recognized as safe,” or GRAS, but it’s not used much here, either. It only became available in the last year or so. Most of the people sickened by this product developed gallbladder and liver problems. Of those, 133 went to the hospital for surgical procedures, with 25 of those being gallbladder removal. The company promises to do better, but lawsuits could bankrupt the company. They’re working with the FDA, and the crumbles have been recalled. We’ll see how this plays out. Their products are available in some grocery stores, but not in my area.
If you see a food product with “tara flour” in its ingredient list, drop it. There is also something called “tara gum” that’s used as a thickener, but apparently it’s not the same thing.
Beyond Impossible Meat
The second article is about the imminent demise of the plant-based meat industry–again. These reports have happened a few times, claiming that this fake meat is on its way out, but they’re still around and haven’t gone yet.
Honestly, who’s buying this stuff? I see it in the grocery stores all the time, but I don’t see anybody buying any. That may be different in a place like Houston, Dallas, New York, or anywhere in California. But the truth is, much of America is not eating plant-based meat. If they do, it’s once and they realize why real meat is better. There’s plenty of it available, but nobody’s buying it up like ground beef.
Because I even found some in Dirt Cheap this weekend:
When they’re here, they’re at the last stop
The ingredient list:
That’s intended to replace meat. Seriously? No. That’s a lot of processing to make it look and taste something like meat. I’m sure Spam tastes better.
It’s like that picture that emerged during Hurricane Harvey of an HEB refrigerated case, that was emptied of everything but the soy-based vegetarian food products. No self-respecting Texan is going to eat tofu or fake meat, even in an emergency. Looks like there was more anticipation than actual demand for alt-meat, and the industry isn’t as strong as the cattle industry.
Do you know why it’s called “Impossible?” Because it’s impossible to get normal people to eat that stuff. Bonus: alt-meat is not healthier than meat. The article goes on about “planet friendly,” “saving the planet,” and “climate change,” showing its intentional bias. Even though there are some folks who buy the stuff, alt-meat isn’t universally wanted. I don’t know anyone who wants it, either.
Aldi, Aldi, Everywhere!
I only just discovered that Germany-based grocer Aldi has bought one of the south’s stalwart stores, Winn-Dixie. No kidding—they just remodeled ours in the last year, and now they may change it over to Aldi.
Honest—somehow, I did not get this news, our friend MY told us in a phone conversation last week. How did BF know about this but not say anything to me? I thought she was kidding when she told us, but she wasn’t.
The modern world comes to rural Louisiana, whether they want it or not. No word on how many stores will stay branded as Winn-Dixie and how many will change to Aldi. But Aldi’s stores are much smaller than the average Winn-Dixie, so they’ll make those decisions once the merger is complete.
We got a letter just today from our local Winn-Dixie informing us that our local Winn-Dixie pharmacy closed last week. I hadn’t heard about that part either. Aldi doesn’t do pharmacy, and its core competency is grocery, so the pharmacy component wasn’t part of the deal. Now, Winn-Dixie is transferring everything to CVS and Walgreens and closing their pharmacies ahead of the merger. Here, the transfers are to the local Walgreens. The Hammond Winn-Dixie has a CVS nearby.
I did notice some conversation in the pharmacy area when I was shopping there last week but didn’t think too much of it. So, in the store that was only renovated a few months ago, there will be an empty space where the pharmacy was. Wonder what they’ll do with it once it’s all cleared out.
Bankruptcy Relief
Southeastern Grocers is thankful since they’ve been limping along for many years now and remarkably close to bankruptcy. I haven’t seen too much on the topic, although it was just a quick search that yielded articles that said much the same thing.
This may also impact Rouses, Louisiana’s “premier” grocery chain. It’s the closest thing you’ll find to HEB this side of the Sabine. If Aldi does move into Hammond, there will be some VERY serious competition.
Of course, in a text message later, MY responded, “How about you work on getting us an HEB?” Well, I’ll see what I can do, but they tried it once in Lake Charles. The gent in the Texas Welcome Center in Orange said, “There was some kind of Louisiana regulation and they had to close.” There’s always some kind of Louisiana regulation to bungle up anything. That’s why there’s no Buc-ee’s here, and there likely won’t be, even though it was announced a few years ago.
Maybe Trader Joe’s will make the trip up this way next. New Orleans has one, and so does Memphis, TN, which also has an IKEA. Hammond would be a great place for Trader Joe’s, especially with Southeastern Louisiana University around. I sent them an email suggesting Hammond, and the autoresponder message I got back said:
Thank you for your interest in a Trader Joe’s store – it matters to us. We’ve received your request and will share it with our real estate team for consideration.
If you have other comments or questions you’d like addressed, please submit them through our general feedback form at: https://www.traderjoes.com/home/contact-us
Thank you.
But folks in Mandeville and Covington have been wanting and praying for a Trader Joe’s there for years. Not happening, and I know that from the company directly.
My Trader Joe’s Friday
Last week, I decided I wanted to go to Trader Joe’s in Baton Rouge. See, They’ve got new fall and pumpkin stuff all over the place, and I was out to get some to bring back.
I found out that they have a new pumpkin body butter that I wanted to try. BF, on the other hand, did not want me to go anywhere near anything that smelled like pumpkin or pumpkin spice, But he was not going to stop me.
Unfortunately, I didn’t get any pumpkin body butter, because they sold it all on the first day. Like the Brazil Nut Body Butter that BF really likes, there’s plenty of it available on eBay and Amazon—for a premium price. That’s what happens when you put a Trader Joe’s near LSU. Fortunately, I did score some of the pumpkin body scrub.
If you score some, you’ll definitely enjoy it
It smells nice and warm, and I must hide it, so BF doesn’t throw it away.
I put the pumpkin spice gluten-free bagels into the freezer right away, too.
Gluten-free!
I had one already, toasted with butter, and it was pretty darn good. The canned pumpkin will go into the pantry for Iced Pumpkin Spiced Lattes and homemade dog treats.
Non-pumpkin purchases included two packages of Texas Tamales:
Because they are less than Rouse’s. And one of these little totes, with a full-sized nylon grocery bag inside.
Aren’t they cute?
Keep it in your bag, car, or pocket, and you’ll have a reusable shopping bag handy. The small tote is good for keeping small items corralled like loose change.
The Store Visit
I saw lots of pumpkins:
Look at them all!
And these new bags for fall:
I didn’t get one, maybe next time.
This nice lady was sampling:
This nice lady’s name is India, and she was sampling some lovely granola and yogurt.
Plus a wide range of new and familiar delicious things:
And this:
I wanted to but it would not have lasted the trip home in the heat.
The samosas next to them are probably pretty good, but you know what would happen if I brought a box home? “She’s tryin’ ta kill me!” Same with this one:
Interesting, no?
Delicata Squash:
He won’t eat that, either.
I bought a small one and will put it in the air fryer. I saw DaniMade Kitchen do that the other day on Instagram, and it’s really simple. Slice off the ends, then in half lengthwise, don’t peel, remove the seeds, slice into half-rounds, toss with olive oil, salt, and pepper (or whatever seasoning you like), and air fry at 400F for 10 minutes, or 20 minutes in the oven. Dani also adds a fresh herb like thyme into the mix. Yeah, that’s for me when BF is not home.
BF won’t eat anything remotely related to pumpkin, like this:
That would not go over well. Next to his strawberry bars.
Or this:
Even though they’re not pumpkin
I did pick up a box of this tea last time I was there but haven’t opened it yet:
They may be unwrapped, too.
I hope it’s as good as HEB’s English Breakfast Tea.
The Frozen Foods
In addition to our favorite Texas Tamales, Trader Joe’s has some other interesting frozen foods in their cases:
Pumpkin ice cream, and waffles? Sounds good but no for BF.
Don’t forget the scones and cheesecake:
At least Trader Joe’s appreciates Hatch chiles:
Hatch chile salsa and frozen tacos–perfect!
Gluten-free pie shells? I almost bought some.
This could be the start of something delicious!
One day I’ll try this, too, if it’s gluten-free.
A fan favorite, but we’ve never had it.
Still, BF doesn’t mind that I go, and says the same thing: “It’s just a grocery store.”
Trader Joe’s List
If you’re not familiar with Instagram, there are several bloggers and brands that hang out there. The main reason I got on Instagram was to follow. Jen Fisher of Keto in the City, Mimi G, and a couple of others I like. I also follow multiple brands on Instagram, and as you know, I’ve won twice this year from Instagram giveaways.
Another blogger that I discovered is a lady named Natasha Fisher who has a blog and an Instagram channel called Trader Joe’s List. She lives in California and has a Trader Joe’s nearby. So once a week, and sometimes more, she goes to Trader Joe’s, does some grocery shopping, and then does a video about what she bought. She does the videos in her own kitchen.
Natasha and her partner Simon recently went to Phoenix for a few weeks for his job, so she just took her Trader Joe’s trip there. They stayed in an Airbnb, she was still cooking like she was at home.
I try to catch Natasha’s videos whenever she posts a new one. Sometimes she even does them live, but I don’t always catch those. But she talks about a lot of different TJ’s things in the videos that I’m interested in trying. Natasha is not affiliated with Trader Joe’s, she’s simply a happy shopper with a blog.
It was Natasha’s video that showed me the Pumpkin Body Butter that I wanted to try. Oh, well. At least I got the Brazil Nut Body Butter before it sold out.
Making My Own Video
On the way back from Baton Rouge, I got the idea to make my own video, just like Natasha’s. I’m not trying to compete or “steal her thunder,” of course. It was just for fun. I did mine in one take and uploaded it to Instagram. But for those of you not on Instagram, I uploaded it to YouTube so you can see it there.
If you watch it, please do not expect my video to be as good as Natasha’s. I’m not a professional and the intent was just to have a little fun on my own. BF is not in the video but does get a few mentions. (If you listen close you can hear the TV blaring in the other room because he couldn’t help himself.) But if you like Trader Joe’s, I highly suggest checking out her website. If you’re on Instagram, follow Natasha so you can see her videos in your feed when she posts them.
Next Up: Aldi
The littlest grocery store has done very well in recent months because of their well-priced basic offerings. So, it’s no wonder that they keep expanding, especially in the South.
I’m planning to visit the Aldi in McComb, Mississippi this week to do a little stocking up (and to get out of the house for a while.) BF doesn’t mind, since I’m not doing anything wrong, and he likes many of the new things I bring home. Unless, of course, they’re pumpkin-spiced. I try to bring back nice things that he wouldn’t ordinarily buy or something that wouldn’t ordinarily cross his path. He’s still a fan of Jammie Dodgers.
I’ve got one recipe to try out for an upcoming blog post, and hopefully, it will be worth the wait. Until then. . . .
Happy Dining!
Is MSG the culinary bad guy we’ve been told it is? It’s been around for more than 100 years. But one day, monosodium glutamate became one of the things to avoid. MSG has never gone away, and finally, it’s making a comeback.
Hello Again, Dear Readers:
After I read last week’s published post to BF, he informed me that he has three New Year’s Resolutions this year, and he’s mostly accomplished one of them. It’s a long story.
In my case, I’ve decided that I’d like to get up early again, every morning. I’ve done a fair amount of it since BF went back to work since he’s been working many early days. The trick is to keep getting up early every day no matter how long BF hibernates. I’m not there yet.
I found something interesting that I thought I should pass along. But before I begin, I must mention two things:
- There are a few live Amazon affiliate links, which may send me a few rubles if you click and buy anything, not just what I described
- Remember that I’m a food blogger, not a medical professional. If you have concerns about using MSG, ask your doctor and maybe do a little research before you start sprinkling. Chances are you’ll find plenty of information on both the plus and minus sides, so it’s up to you to decide for yourself.
Now let me tell you what I found.
What Is MSG?
Monosodium glutamate is a flavor enhancer used in many processed foods like canned soups and seasoning blends like this one.
I used to buy this until I discovered it had soybean oil, but that’s been removed.
Commonly used in Asian cooking, MSG is a type of salt made from a natural amino acid called glutamic acid. Despite the similar-sounding name, there is no gluten in MSG.
You’ll likely find this in the kitchen of your favorite Asian restaurant.
It’s a white crystal-like powder made by fermenting starch, sugar beets, sugar cane, or molasses.
Looks a lot like salt.
Much like salt, it’s added to enhance savory flavors and used to add the “umami” taste to foods. (Keep reading for that one.) But it doesn’t have the same amount of sodium as salt does.
But is it the allergen we’ve been led to believe? Some people may be sensitive to it and experience flushing or headaches after consuming MSG. It’s similar to people who are allergic to another type of food, such as egg or wheat.
The Umami Factor
Most people know about the four tastes: salty, sweet, sour and bitter. But there’s a fifth one, that’s known in Japan as umami, or the “savory” or “meaty” taste. Umami is present in meats, fish, soy sauce, mushrooms, and Parmesan cheese, and is believed to be caused by the presence of other amino acids in foods.
This would be one ideal place for MSG
MSG adds to or enhances the umami in foods during cooking but isn’t necessarily a thing on its own. Just like adding a touch more salt to a dish, MSG enhances the umami that makes it taste even better.
Where You Find MSG
Asian cuisines are well known for using MSG in dishes such as:
- Chinese dishes, like Kung Pao chicken and hot and sour soup
- Japanese dishes, like miso soup and teriyaki sauce
- Thai dishes, like tom yum soup and green curry
- Vietnamese dishes, like pho noodle soup and spring rolls
I wonder if BF would take me to our local Chinese place this weekend.
Back in the day, MSG was popularly available in the US as a product called Ac’cent™ .
The original
(The name is trademarked by B&G Foods in Parsippany, NJ.) Now you can buy MSG from multiple vendors, like Badia, a brand I bought in Houston.
You may find this in a smaller bottle in the grocery.
And I just discovered that Texas’ own Fiesta Spices sells MSG, although I’ve never seen it in a store:
You don’t see ads for MSG anymore. But years ago, one television ad featured none other than Sammy Davis, Jr. One cute commercial told cooks to “wake up their food” with Ac’cent™, and another spot from 1986 featured soothing sax music (no doubt marketed to housewives of the era.)
Making A Comeback
It’s been years since I’ve even thought about MSG, much less looked for some. But it’s always been available, despite the negative press. Today, it’s still available as Ac’cent™ as well as other brands, and available nearly anywhere. I didn’t see it on my last trip through Albertson’s in Hammond, but found it in our local Winn-Dixie, on a lower shelf.
There it is, just sitting on the bottom. On sale!
But I’ve never even paid attention to MSG since it was allegedly “unhealthy.”
The other day, BF was watching CBS Mornings while we were eating breakfast. I happened to look over and see a segment on Asian restaurants who are again embracing the use of MSG. I also found a little more info on the CBS News website.
If you’re old enough to remember, you might be thinking, “wait a minute. Isn’t that the stuff that created a big brouhaha in the 1970s about how it was unhealthy for everyone?” It is. Well, 50+ years on, times have changed and we know more than we used to. It’s been time to look at MSG in a new light.
Appropriately, it figures that Asian chefs would pick up the torch and begin using it again.
How can this be bad?
Now, that’s not to say that MSG was ever banned from the market. Far from it. In fact, after the news that MSG caused health problems, it was still available, just avoided by a lot of people. Like me.
Using MSG
MSG is useful for savory foods but does nothing for sweet foods. (That’s OK, there are plenty of other ways to enhance sweets!) Because I have no experience with it, I’ll tell you what it says on the Ac’cent™ bottle:
- Add ½ teaspoon per pound of meat.
- Add ½ teaspoon for each of 4 to 6 servings of soups, stews, casseroles, sauces, salads, and vegetables.
That’s not a lot of MSG. Honestly, on a couple of chops I cooked for dinner, I gave a light sprinkle on each side along with the seasoning salt I used. (They were good!) Ac’cent™ has 60 mg of sodium versus 194 mg of sodium per 0.5 grams of salt, which is helpful if you’re trying to cut down on sodium consumption.
Honestly, it’s something you can sprinkle in lightly or use a small amount as directed. More will likely not result in a significant improvement and may ruin your dish. B&G’s website has more information on using their product, and even a few recipes.
Is It Unsafe?
Surprise—it really isn’t unsafe unless you have a reaction, just like anything else. So how did MSG get this reputation and decades-long bad press?
Well. . .it started with a letter allegedly written by Chinese-American doctor “Robert Ho Man Kwok” back in the 1960’s to the esteemed New England Journal of Medicine. In the letter, the alleged doctor described what he called “Chinese Restaurant Syndrome” which began the campaign against MSG.
Asian Orange Chicken with Green Onions
Guess what? That letter and the named “syndrome” was a hoax. No kidding. Fifty years later, everything that came from that letter is based on a hoax. Someone made up a fake Chinese name, and it just took off like a snowball rolling down a steep hill. Amazingly, it’s still in the NEJM’s archives behind a paywall. Makes you want to believe in BigFoot, doesn’t it? (Check out a couple of pictures of the elusive beast that I’m sure BF has already seen.) Colgate University has more on the fake Chinese doctor story if you want to read more.
Scientific research into MSG’s safety is the subject of debate since the hoax began. The “news” also set off reams of negative press against the Chinese. Lots of racism and ethnic negativity started because of the one letter that had no truth to it–long before social media!
No Proof
Despite claims of symptoms such as headaches, flushing, sweating, and difficulty breathing after consuming MSG, scientific studies have never consistently found a link between MSG consumption and any reactions. That’s not to say no one would suffer these side effects, but they’re not a widespread problem as we’ve been led to believe. Just like a milk or wheat or soy allergy, not everybody has the same experience.
The U.S. Food and Drug Administration (FDA) has classified MSG as a food ingredient that is “generally recognized as safe” (GRAS). The FDA states that MSG is safe to consume at normal levels and that most people can tolerate MSG in normal amounts without reactions. But restaurants and food producers must list MSG if they’ve added any—just like other allergens.
If you know you’re sensitive, check the ingredient lists of foods before consuming something.
Are You Allergic?
MSG isn’t unsafe, really, unless you experience a reaction after consuming some. But think about it this way—if you know you’re allergic to eggs, milk, shrimp, corn, wheat, nuts, or like me, soy, you avoid the allergen, right? Treat MSG the same way. If you have any concerns, always consult with a healthcare professional before using or consuming MSG.
But you knew that already.
I Bought Some
For the first time in I don’t know when I bought a bottle of Ac’cent™ to try in our cooking. Lucky me, Winn-Dixie had it on sale. I expect that little bottle to last a long time.
I don’t think I have a single recipe anywhere that calls for MSG, but that’s OK, I’ll try some. I’ve used it once, and so far, so good. I’ll let you know if it’s good, or bad, or does anything bad to the food. Or us.
But considering MSG’s consistent culinary use over the last 100 years, and the availability of Ac’cent™ in grocery stores since 1947, it can’t be all bad, right?
Happy Seasoning!
Aldi—it’s the newest little grocery store around. Do you have one nearby? (TL:DR version: Aldi’s is a great place to grocery shop with great prices.)
Hello, again, Dear Readers:
We’re halfway through the first month of 2023. BF corrected me on my earlier statement that he has no resolutions, he does. He’s already got one of them checked off, although the process isn’t complete yet. Long story there. Two others are a little farther off, but reachable.
I didn’t make any “resolutions,” but I would like to start getting up early in the morning again. I’ve been able to do that with BF’s work schedule since he returned to work after vacation, but he’ll be back on his usual day/night alternate rotation soon. When he goes back to sleep, so do I. So. . .we’ll see how it goes.
The “New” Aldi In Our Area
Sort of.
A few days ago, we received a card in the mail letting us know that there is a new Aldi store that’s actually less than an hour from us—just north in Mississippi. No kidding. Because we’re so close to the state border, it’s closer than Baton Rouge or New Orleans. The announcement included a $5 coupon off a $30 purchase, which I happily accepted. So, I made my plans and drove north.
Cute!
I know this sounds a bit odd, going to another state to grocery shop, but people in the smaller northeastern states do cross-border trips all the time. Remember that in Houston you can drive 100 miles in a day and never leave the city. You can drive for days and never leave the state. So going to Mississippi to visit the newest and closest Aldi store isn’t a big deal. Even if BF thinks it’s a bit bonkers. (Bonus: the sales tax is also 3% less than in Louisiana.)
The place was quite crowded!
HEB is a long drive from here, but I’d happily go as far as Beaumont to get to one. (I’m not sure about the ones in Vidor and Orange, I’ve never been.) But because the Mississippi border is just 30 minutes away, McComb isn’t the hour-drive to get to the Slidell Aldi location. Might as well go to Baton Rouge if I’m going to drive that far, because Whole Foods, Fresh Market, Joann’s, Bed, Bath and Beyond, and Cost Plus World Market are also there, too. (Just not all in the same place.)
I just made it!
Admittedly, I wasn’t impressed with Aldi when I went to the one in Friendswood in 2014. It was on the way home from LK’s place, but I didn’t find it to be a better option. Reminded me of a convenience store, really. Lots of boxed mixes, junk food, and a little fresh food.
A well-known male celebrity from the UK is a big fan of Aldi, too. He lives in Palm Springs with his partner and has many times touted Aldi’s food and its greatness. He even did a video in his local Aldi, and it wasn’t a paid promotion–he was just a fan. That Aldi was nothing like the one I visited. After my original experience in Friendswood, I just never went back. I’m not naming him here because I later found him to be quite foul. Therefore, I don’t want his name in the blog or ranking for his name, either.
However, our friend Beverly loves Aldi and told me that they’ve upped their offerings in the fresh food area. Beverly and her husband drive to an Aldi about once a month or so to stock up on staples. Aunt Ruth loves her local Aldi as well. So, I decided to revisit Aldi’s and see what I might be missing. Beverly was right!
The Trip to McComb
It was a lovely day for a drive. It was cool, and sunny, with no traffic. Until I got there.
I drove myself because BF was working. I guess he was glad because he didn’t want to go anyway. He’d rather watch shows about Bigfoot and that weird guy who lived among the bears and became bear food. (I really need to repossess my little Roku.)
Everyone was anxious to get in and shop
Two things to know about going to Aldi: bring a quarter to unlock your cart and bring your own shopping bags. These are two of the ways Aldi keeps costs down and passes along the savings. (New Orleans readers may remember The Real Superstore from back in the late 80’s introducing the “quarter for the basket” trend from Europe.) Stores are accepting reusable shopping bags again, so wash them and take them with you when you shop, especially at Aldi.
But because I wanted to make the grand opening (and I did!) they were not requiring shoppers to use a quarter to unlock the carts. I made it in time to see the grand opening but not to get a picture. The local newspaper, the McComb Enterprise Journal, was also on hand to record the opening. You can read the nice article here, and the picture of the ribbon cutting is available here.
And when people returned the baskets, they offered them to other shoppers rather than fuss about the quarter. Remember, I was in Mississippi. Everyone was nice and as crowded as the place was, they were all happy to be there.
The first 100 shoppers—designated by numbered cards—received a “swag bag.” That is, an Aldi shopping bag that contained some bagel chips and a quarter holder. They gave me a shopping bag on the way in, but it only had a cute little quarter holder (no complaints from me):
Neat!
I was going to buy a bag anyway, but it was nice to be gifted one.
Yup!
On the way out, someone gave me two more, and those will be gifted to others.
Nice
And if you lose that quarter holder, you can actually buy them on Amazon, no kidding.
While waiting for the opening, I spoke with a lady who said that not much happens in McComb. Nice place to go if you don’t want to be found, am I right? She laughed. We saw the Mayor and a few of his people go in and walk out with a swag bag, but I don’t think he did any shopping.
As it turns out, our friend MY went to college in McComb, no kidding. She’s going to rustle up her gang and pay them a visit.
Once we got inside, it was a madhouse.
Again, everyone was polite and nice, and no one caused any problems.
Another customer asked me a question about something. Suddenly she began telling me about something she makes in the air fryer, “while you make your chicken and biscuits.” I held back my “keto-mostly” self as I listened to her description. She was also nice, so I just smiled and agreed, then thanked her because I couldn’t follow everything. I still don’t know what she was telling me to make, honestly. I guess I looked like I needed to know.
It probably won’t be crowded like that every day.
Shopping Haul
There’s a deli area right when you walk into the place, on the left:
That’s where they have the cauliflower pizza, on the far left. I thought I got a better picture of it.
I saw the words “cauliflower pizza” and it was all over:
Lunch! No wheat in the crust or anything, so that was first since BF was working late the next day. Then tortillas, including some marked “keto” for our next Taco Tuesday adventure:
BF would love this area
Plus a nice selection of cookies and pastries. Lots of snacks on the right side:
And more snacks!
Against the back wall are bacon and other meats:
I’m going to go ahead and admit that we needed a bag of onions:
Right next to them were little roasty potatoes, aka, Triston’s potatoes:
And salsa!
I forgot the tortilla chips, but these didn’t last long:
Sweet potato chips are my kryptonite
This quinoa meal will absolutely horrify BF if he ever finds it because he wants to know what it’s doing in his house:
I’m currently hiding this from BF
Aunt Ruth and Aunt Kathy are laughing as they read this because they’ve met BF and they know I’m right. But it was so weird I was compelled to get one. I haven’t tried it just yet.
I’m not going to disclose how much I spent. . .let’s just say I got some things we needed, as well as some extra things, plus something for dinner. This definitely won’t be my last trip to McComb, that’s for sure—especially with a Starbucks, Hobby Lobby and Walmart in the same spot. It’s an enclosed mall called Uptown McComb, but I didn’t realize that until I was leaving. Next time.
How Was The Pizza?
Regular readers know I’m a fan of Caulipower pizzas, and get them occasionally. So far, nothing beats Caulipower, and I’ve tried a couple of them that Walmart has available. (I may try the new Walmart brand one day soon.) So this caught my eye, although they only had Veggie available. That’s OK, too.
The Aldi’s pizza isn’t frozen—remember, it came from the deli section as you walk in the front door. (There’s only one way in and out, and that’s a thing with Aldi, too.) The crust is rather “floppy,” because it’s a “grab and go” thing. So you want to be extra careful sliding it onto the oven rack.
At $7.99, it rivals Caulipower and is also larger.
All you do is preheat the oven to 400 degrees and put it directly on the oven rack. I had to use the big oven because it’s too big for the countertop oven, but it was chilly so that was fine. In about 16 minutes, you have pizza:
I think I should have left it in the oven a bit longer because the crust wasn’t as crispy as I anticipated.
The toppings were all cooked, of course, and it was quite tasty. Just don’t want to burn the pizza.
Giving Caulipower a run for its money.
No complaints here, it tastes pretty good, and it’s big enough to have a leftover half for the next day.
That’s a bit of red onion, not beet, thank heavens.
I like to have both the regular and cauliflower pizzas in the freezer for us, but of course, we tend to go through them quickly. These pizzas from Aldi can be frozen, apparently, because it has directions for cooking from frozen. So, my next Aldi trip may involve getting more of these for the freezer, plus a couple of the non-cauliflower ones for BF.
Sweets For Your Sweet
I did manage to get a few things for BF. He loves chocolate as I do, so:
These were just too cute to pass up:
These cookies from Germany look just like the Krakus cookies from Poland that I used to buy at Phoenicia Foods in Houston in several flavors:
I have tried to straighten out this picture to no avail.
I hope they taste as good, too. If so, BF will love them. And for myself, chocolate and raspberry are together again:
I didn’t eat it all at once, honest. And it was only one. I passed on the chocolate truffles, because, well, I can get into trouble with those.
Aldi has an aisle full of sweet treats and other non-food gifts like candles and pajamas for Valentine’s Day.
So there’s something for nearly everyone, including yourself.
Non-Food Items
Unlike Trader Joe’s, Aldi’s has an entire center aisle of non-food items:
There you’ll find all manner of things, like these cute things for your kitchen or coffee bar:
“May your coffee kick in before reality does.” Oh, yes, seriously!
Coffee pots and cups are also available, as well as their own espresso maker:
Aldi Finds are lots of different things, including rugs and small pieces of furniture. Presumably, you must assemble them just like anything from IKEA. But maybe it was because I was in a hurry that I didn’t see any of those, or maybe the store didn’t have them. I wanted to look at a storage ottoman from the app, but that may be coming next week. Gives me an excuse to go back, doesn’t it?
Well, this was just what I wanted:
And magically, it made its way into the cart. Guess what? It takes a range of vacuum seal bags. Those vacuum freezer bags and replacement gaskets are easily available on Amazon. I’ll check our local Walmart for availability too. I sealed up the pork chops and the ground turkey I bought at Aldi, and they’re already in the big freezer. More vacuum seal freezing and a blog post on this one soon.
We’ve been talking about getting a vacuum food sealer for some time, but they are kind of pricey, so we waited. After reading this article by Jill Nystul on One Good Thing By Jillee, I told BF that we should consider getting one to start making our food last a bit longer.
You can find a huge selection of them on Amazon. In fact, Dash has a brand new model of its own. When I brought up the subject, BF just nodded his head “OK” and that was the end of the discussion, although we have talked about it since. Even though this was a rushed trip during a busy time, I saw it and was glad to see it was $30.
Not Just A. . . .
BF’s favorite comment about Trader Joe’s is, “it’s just a grocery store.” He just doesn’t get excited about that sort of thing. Between TJ’s and Whole Foods, there were too many guys wearing man buns and skinny jeans for his military buzz-cut comfort level. He never lets me forget about “ManBun/SkinnyJeans.” In this store, there were none of those, as MY tells me that it’s mostly country folks. Everyone was happy about the new Aldi, that’s for sure.
In all seriousness, Trader Joe’s is the grocery store, while Aldi’s is groceries and more. Both stores focus primarily on their own private brands with some national brands alongside. Aldi also carries a selection of limited-time goods from small stuff to all manner of things. Most of it is seasonal, and they don’t last long before they’re replaced with something new.
They Didn’t Forget The Furbabies
Aldi also carries pet food and supplies:
This smells like stinky cat food, but the dogs couldn’t get enough.
But the cats were not impressed with these offerings.
Some apparel, kitchen items, and even fitness things:
All in that aisle for Aldi Finds.
Great Stuff In Store
Like Trader Joe’s, Aldi also has devout fans. This article from The Kitchn talks about a bag of frozen vegetables that the author says to get at least one more since they’re “ready to roast.” They have carrot and sweet potato and a Mediterranean blend with yellow and red bell peppers, zucchini, red onion, and cherry tomatoes. Before you ask, no, BF won’t eat this because of the zucchini.
Because Aldi was so busy, I didn’t really get a good look at the freezer section. But what I did recognize immediately was the Texas Tamales!
And they were $2.50 less than Rouses. The bad news is that they only had pork tamales, no beef.
What Aldi’s isn’t is a salvage or overstock place like Dirt Cheap (the top retailer of major brand returns, they say) or Ollie’s Bargain Center (“Good stuff cheap—up to 70% off the fancy stores!”) Aldi sells fresh and first-quality product for less than other grocery stores.
These tea bags are a good example of what that means. Chances are the two different brands are from the same producer with different labeling.
The bag on the left is from Aldi’s, and the one on the right is from Winn-Dixie. Taste about the same.
Aldi’s was $2.19, and Winn-Dixie’s is about $2.69. Sometimes Winn-Dixie puts them on sale, two for $4, or buy two and get one free. Next trip to Aldi’s I might buy a couple of extra boxes.
An Aldi Fan Story From Down Under
Although Aldi is growing in the US, this Germany-based company is not just in the States. This blog by Australian copywriter Pauline Longdon describes her and her partner Rae’s adventure getting themselves a couple of Stand-Up Paddleboards, or SUP. If you’re not familiar with them (and I’m not either), you can get an idea of what they look like from what’s available on Amazon. (There’s a bit of language and self-deprecating humor involved, too.) Note: I’m friends with Pauline and Rae on Facebook but have not yet met them in person like other copywriters I know who have.
Admittedly, I know little to nothing about stand-up paddleboarding, and Pauline’s blog is also written primarily for writers. But the story is interesting enough that I wanted to link to it here, because it involves Aldi, and researching a purchase. If you have a few minutes, click over to Pauline’s website, and read the story in her words. Pauline kindly gave me permission to link to her blog, so she knows why you’re there.
Why Shop At Aldi?
It’s a little like going to Trader Joe’s, Whole Foods, or even the Rouses in Hammond—they have what you want or need. They’re not as big as a Rouses, Winn-Dixie, or HEB, but they’re a good basic grocery store with, well, basics. Eggs are the notable exception since they’re currently as expensive as controlled substances. (Yes, that’s sarcasm.) But Aldi’s prices are good on their store brands, with their store brand offerings being considerably less expensive. So far we’ve noticed no difference in quality, either.
They’re all golden eggs now, aren’t they?
For example, this jar of Aldi’s store brand Tomato & Basil Pasta Sauce was $1.95.
By comparison, the one we usually buy, Classico Tomato & Basil, runs $3.79, and sometimes $3.00 on sale at Winn-Dixie.
Used it for dinner and BF gave a thumbs-up. Unlike Winn-Dixie, Aldi doesn’t have a rewards program. Their prices are what they offer, no reward points are needed. So there’s that.
I’d like to go back to Aldi occasionally and stock up on canned and jarred foods, frozen things, and other foods to stash and keep on hand. We’re planning a pantry reboot soon to utilize the wasted space (thank you, Pinterest!) Once we have that completed and the pantry cleared and sorted, it’ll be easier to keep track of what we have and need. Stocking up on basics at Aldi will help keep our pantry full for less.
In a quick chat with Rafael, he says has an Aldi store about two miles away from his home with Carmen. He said they have some nice European products, which he prefers because they “tend to make cleaner stuff.” Agreed—and he has access to more of that kind of thing than we do.
I mentioned to the very harried manager in a red shirt that this new Aldi is an option if we need to travel north again for a supply run. During the two weeks our area was running on generators, we traveled north first to Brookshire and then McComb, Mississippi, to get food, fuel, and other supplies. That Aldi is close but probably would have been filled with people like us getting food and things. It’s an option, and it’s literally right off the freeway. You can see it before you get to the exit because it’s on the furthest corner of the mall. (That’s one of Aldi’s trademarks when they look for real estate.) Even if there was a closer store, it’s good to know Aldi’s is in McComb if we need it one day.
Besides, it’s nice to get away occasionally and do something different, isn’t it?
Third Fastest Growing Grocery In the US
That’s right, they are. And much as I like HEB and Trader Joe’s, Aldi is a nice place to shop, too.
Fast and easy to get out, too.
I did write the company to tell them about the fun grand opening and request a store in Hammond. Someone wrote back and said they were always looking for new sites that fit their criteria. Hopefully, Hammond will fit, and they will build one. Southeastern Louisiana University is there, so there’s bound to be enough interest. I think that’s why Trader Joe’s is so close to LSU.
You can find more on Aldi’s website, and they even have an app you can download. Look for a store near you at their Store Finder, and sign up for their emails too.
More To Come
In addition to the overdue posts on Rafael & Carmen’s wedding and the rest of our Houston trip, I’ve got a few more topics waiting. The vacuum food sealer is going to get its own post, because now I want to seal up everything. I just need more of the bags.
I still have no idea what we’re doing for Valentine’s Day, but hopefully, we’ll find something on the Roku we can both enjoy.
Of course, I hope to have more tasty recipes to cook up in the New Year. Because feeding BF can be, shall we say, challenging, and requires more effort.
Happy Shopping!
Are you a blackberry fan? I’ve got a great dessert recipe for your upcoming Labor Day outing, or just anytime you want something easy, sweet, and tasty.
Hello again, Dear Readers:
How did it happen that it’s the end of August? Well, while were busy with other things, Father Time kept moving. Labor Day is Monday, and that kicks off the fall season in the US. Kids go back to school, fall fashions arrive, regular schedules resume, and the Pumpkin Spice Latte (PSL) returns to Starbucks. Then social media memes about pumpkin spice everything arrive, as well as other products with the flavors and spices of pumpkin pie.
Cooler weather will be coming to the South sometime around late October to mid-November, whereas our neighbors above the Mason-Dixon Line will be reaching for their winter gear in the next few weeks. Until then we can still enjoy some summery things, like today’s featured recipe from The Pioneer Woman Magazine. I know, I’m late doing this one. I finally got around to not only buying the ingredients but also baking the thing. BF is happily licking his paws and enjoying it this week.
I’m also late writing this post because for the last two weeks we’ve experienced a serious “rainy season.” No kidding, long periods of heavy rain every day, which takes down the Internet for a while. The rain kept the temperature in the low 80s, so I did turn on the big oven once or twice.
See? The Brazos River returns, and this was a couple of hours after the rain ended.
Never fear—I’m told that there’s a new Internet company that’s installing fiber optic cables in the area, and they’re going to be installing them on our little country road soon. After five years of the Internet that’s knocked out every time clouds roll in, I’m hoping for better service. Maybe I can finally use my little MagicJack and the (now-discontinued) Plantronics phone instead of just the iPhone app.
Prime Time For Hurricanes
It’s been a year since our Hurricane Ida adventure started. We survived that, plus The Big Freeze in February, so maybe we’ll survive anything—we’ll see.
Others aren’t so fortunate and are still not back in their homes nearly a year later. Many don’t know when they’ll be going home again.
Hurricane season isn’t yet over, because it runs to November 1st. But this is the time of the year (August through late September) to keep an eye out for things happening in the Gulf of Mexico. It’s the same season where other storms have happened:
- Hurricanes Laura and Marco, 2020 (there were more, and the National Weather Service ran out of names)
- Hurricanes Gert, Harvey, Maria, and Irma, 2017
- The Big Flood in Southern Louisiana, 2016 (not a hurricane but a weather system just as destructive, even this far north of the coast)
- Hurricane Ike, 2008 (Houston and Galveston were seriously impacted; I was in New Orleans with The E Man and his wife for nine days)
- Hurricanes Katrina and Rita, 2005 (I drove through the Rita evacuation to Austin, it took 11 hours)
- Hurricane Ivan, 2004
Just to name a few. We’re ready, we think, especially with all the tea light candles I bought last year, but I also think we need to stock up on batteries soon. As one of my Boeing Brothers posted on Facebook over the weekend, there are things that happen, and you don’t think about those possibilities ahead of time. He shared it on the date they were devastated by Hurricane Harvey in 2017. He and his family had to quickly evacuate their home with what they could carry, including three cats and two dogs, one of which didn’t make it out.
If you’re thinking about hurricane preparation (better late than never), here are some checklists:
- Houston Office of Emergency Management, with information and checklists including a “shelter in place kit”
- Southern University of New Orleans Police Department
- Hurricane Safety from the International Hurricane Research Center at Florida International University (IHRC)
- The National Oceanic and Atmospheric Administration (NOAA)
- Federal Emergency Management Administration (FEMA)
If it sounds like I’m becoming a “doomsday prepper,” then I’ll take it after two power-out periods last year. Better ready than being caught unaware, right? Ask anyone who went through Hurricane/Superstorm Sandy in 2012.
I’ve got a post coming up that can help with those possibilities, too.
Hatch Chiles
Recently I headed to our local Winn-Dixie for a few things and bought a couple of Hatch Chiles. I was so happy to see the display:
They’ve arrived!
However, I went back last Friday and planned to buy more, but they were gone. One of the very nice employees said that they were all spoiled and had to be thrown out. I said, “because nobody knows what they are and I’m the only one who bought them?” She nodded.
What do I need to do—start a PR campaign?
Albertson’s and Rouses will have some, and maybe the Winn-Dixie in Hammond, too. Walmart hasn’t carried them locally, but they do have Anaheim chili peppers from Mexico all year around.
Another Year Of Blackberries
As I’ve done for the last couple of years, I picked the wild (and free) blackberries that grow around here.
I pick as many as I can reasonably reach.
I walk out with my colander, suited up with gloves, heavy jeans, and my knee-high black Muck Boots to pick them. (The vines have sharp thorns on them.) Once inside, I wash them gently, drain them, and put them onto a baking sheet lined with parchment paper. Then I put the tray into the big freezer on top of everything and let them freeze. If you just toss them into a freezer bag, they’ll freeze into a huge block, and you can’t get them apart to eat or use.
When that’s done, I start adding them to a large Ziplock bag, marked with the date I started the bag, and of course, the contents. The berries are frozen until I am ready to use them. This year’s harvest was pretty good:
Look at all those berries!
I guess I’d have more of them if I would quit eating them and hand-feeding a few to Buddy (aka “Broccoli Stirfry”) when we went outside.
What To Do With The Blackberries
I like the bragging rights that the blackberries are “organic,” because we just let them grow on their own, and they’re “locally grown,” because they’re right outside. They’re picked for our own consumption, and certainly not for sale.
BF never paid attention to them until I found out that blackberries were growing wild. Then I let him know not to mess with the vines until blackberry season ended. Mother Nature provides you with fresh, free fruit—why wouldn’t you pick and enjoy them? Respect the berries, pick them, and freeze them for later. They thaw nicely in the fridge for a day or so, or you can leave them out on the counter for a little while. Don’t leave them too long or they’ll get mushy.
You may remember in my review of Emilie Bailey’s The Southern Keto Book that I made Granny’s Blackberry Cobbler. I still make it occasionally, and both BF and I really enjoy it.
It is as good as it looks.
But sometimes, BF doesn’t want the keto/gluten-free/sugar-free stuff. He wants “the real thing, with real flour and sugar.” Lucky for me, Ree Drummond, The Pioneer Woman, came through with a recipe in the Summer 2022 edition of her magazine on page 80: the Blackberry Cheesecake Galette.
Warning: today’s recipe isn’t keto, low-carb, sugar-free, gluten-free, or in any way “diet” or “healthy.” Except for the use of the blackberry.
What’s A Galette?
Well, it’s like a pie but a bit simpler. Made free-form, it’s a French-style dessert that just has crust with an open top. You can see a short explanation on Delighted Cooking. If you want something more thorough, Wikipedia has a detailed explanation.
Ina Garten, The Barefoot Contessa, has a recipe that’s similar, called Apple Crostata, which is also very good.
In Ree Drummond’s case, her galettes use an ingenious shortcut: store-bought pre-made pie crusts. So that’s what I did. BF is enjoying the second one piece by piece as he did with the first one.
The magazine has recipes for three different fruit galettes:
- Blackberry Cheesecake, pages 80-81
- Blueberry-Raspberry, page 82
- Strawberry Basil, page 83
All three use the same basic crust iteration, and different fillings with fruit, sugar, and cornstarch. They also start out by using the bottom of a baking sheet, adding parchment paper, sticking the two crusts together, and rolling them to a 12-inch circumference.
Note that these recipes are not on her website, but there are five other fruit galette recipes there. On the affiliated Tasty Kitchen collaborator website, there are a total of 79 recipes for galettes, both sweet and savory, as well as 276 blackberry recipes.
I haven’t tried the other two galettes myself, but I think nearly any sweet (or even savory) filling you tossed together would work well in this crust. Make sure to leave a two-inch border when adding the filling to the crust so you can fold it up easily.
Making The Blackberry Cheesecake Galette
So, let me just say that it does take a bit of prep work to get this going, especially since I prefer to measure things ahead of time. But the smile on BF’s face makes it totally worth the trouble. He’ll keep me around for this one, even if I didn’t do it exactly correctly.
Here’s the printable recipe, re-typed from the magazine’s instructions.
Blackberry Cheesecake Galette
From the Summer 2022 edition of The Pioneer Woman Magazine, page 80-81
Ingredients
- 1 14-ounce package of refrigerated pie dough
- 2 cups blackberries
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- 3 ounces cream cheese, at room temperature
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 1 egg yolk
- 1 tablespoon coarse sugar
Instructions
- Place an oven rack in the bottom position and preheat to 400F. Flip over a baking sheet and line with parchment paper. Unroll the pie dough on a work surface, then stack the two rounds, gently pressing to adhere. Roll out into a 12-inch round and transfer to the prepared baking sheet.
- Combine the blackberries, cornstarch salt, 1/4 cup granulated sugar, the lemon zest and 1 tablespoon lemon juice in a medium bowl and gently mix until the cornstarch has dissolved
- Combine the cream cheese, sour cream, vanilla, egg yolk, remaining 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice into another medium bowl. Beat with a mixer on medium-high speed until combined and smooth, 2 to 3 minutes
- Use a slotted spoon to remove six or seven blackberries into a separate bowl. Spoon the remaining blackberry mixture into the center of the pie dough, leaving a 2-inch border. Drizzle the cream cheese mixture on top, leaving the border uncovered. Gently fold in and pleat the dough edge, taking care not to rip it. Scatter the reserved blackberries on top of the filling. Brush the crust with the beaten egg, then sprinkle with the coarse sugar.
- Bake the galette until the crust is a deep golden brown, the cheesecake is set and the blackberries are slightly bubbling through the cheesecake in spots, 30 to 35 minutes. Transfer the baking sheet to a rack and let the galette cool completely about 1 hour.
So, gather up your ingredients, including your blackberry bowl:
The setup
Preheat your oven to 400F, with the oven rack in the bottom position. Flip over a baking sheet and add a length of parchment paper on top, weighing it down so the paper doesn’t fly off.
Like this
Unroll your pie crusts and stack them on a work surface—a cutting board, or another flat thing.
This isn’t how you’re supposed to do this, but it was at night.
Now the second:
Just like that. . .I think.
Here’s where I went wrong: you’re supposed to use a rolling pin and roll them out to a 12-inch round and get them to stick together. But because “rolling pin” isn’t in the recipe directions, I didn’t think about using one. So I just kind of pressed them together by hand to make them stick:
Like this
It worked OK. Next time. Now move that base onto your parchment paper, if you’re using a flat surface, and go fiddle with the blackberry mixture:
The setup, part 2. The reason the coffee cup is upside down is to let me know that my coffee is all set up and ready to go, all I have to do is push the button in the morning.
Add the berries, cornstarch salt, ¼ cup of granulated sugar, lemon zest, and a tablespoon of our lemon juice into a bowl.
Just like this.
Carefully mix them so you don’t mess up the berries (especially if you use thawed frozen ones as I did.)
Careful!
Mix until the cornstarch dissolves, set it aside, and move on to the cheesecake part.
The setup, part 3
Into another bowl, add the 3 ounces of cream cheese, a tablespoon of sour cream, vanilla, the egg yolk, the remaining ¼ cup of granulated sugar, and the rest of the lemon juice. Use a hand mixer on medium-high speed to blend that well, two to three minutes.
LIke this
Now you’re ready to bake.
Galette Assembly
First, remove a few berries from the other bowl and set them aside. These will make the top look pretty.
Mine aren’t quite as photogenic, but they sure are tasty.
Then add the rest to the flat piecrust, leaving a two-inch border for the up-folding.
Careful! Especially if your baking sheet isn’t flat.
Grab a roll of paper towels, because the blackberry liquid is now running all over the place. (Thank heavens it’s pink and not red. Next time I’m using the inside of the baking sheet or buying new ones.) No, I didn’t get a picture of that–I was busy trying to catch all that dark pink liquid rolling down the stove.
At this point I transferred the galette and the parchment paper to a flat baking sheet with an air cushion underneath that I’ve had for many years but ruined on the first use. Parchment paper makes everything all right.
Now carefully drizzle the cream cheese mixture over the berries, keeping it within the confines of the center and away from the two-inch border. Start folding the border inward, creating a nice looking. . .ok, whatever you can do with it, but don’t tear or rip the pie crust.
Post-cleanup. Obviously, I’m not a pastry chef.
If you haven’t done so already, beat the whole egg, and brush it on the crust you just folded up over the side:
Carefully
And sprinkle some coarse sugar on top of the egg-washed crust area:
This is the coarse sugar, not the granulated we used in the fillings.
The coarse sugar gives the galette a nice, crunchy crust when it’s done. Into the oven for 30 to 35 minutes:
He’ll be enjoying it soon as it cools.
Bake until the crust is golden brown, the cheesecake part is set, and the blackberries are bubbling up through the cheesecake part in spots. Alternately, you can just wait until it oozes all over your baking sheet and your oven like I did:
Right out of the oven!
I think I forgot to take more pictures at this point. BF was sniffing around during the commercials during that gory “true crime” show he was watching. But using a large spatula or two, transfer the galette to a baking rack and let it cool completely, which will take an hour or so. If you try to eat it right out of the oven, you know you’ll be paying for it with terrible mouth pain for days, right?
Oh, and you’ve got a bit of a mess to clean up. But it’s totally worth the trouble:
You know you always have this after making a delicious thing like this one.
Let cool, then slice it into six or eight slices (or even twelve if you’re trying to serve more people.) I found that my large round pizza cutter made the job simple. Packed up pieces in individual containers for BF to take with his work meals and enjoy some then. He’s already let one coworker try a bite–thumbs up.
Whether you’re having a little get-together or going to a Labor Day celebration, the Blackberry Cheesecake Galette will be a favorite. Ask BF, and he’ll tell you.
Until Next Time
I’ve finally finished testing five recipes for Emilie Bailey’s newest (and possibly final) cookbook, Easy Dirty Keto. BF refused to try any of the recipes this time, including dessert. I’ve had no other willing taste-testers around. So you’ll have to go on my comments alone.
Miss Alice in Houston also has her own copy of the book but hasn’t yet tried anything. However, she’s anxious for her and her daughter N to have some new and easy recipes to enjoy, irrespective of keto. Since she’s a teacher, and N is a teenager, school started last week, and it’s now “crunch time” for them both. I asked her to let me know what they try and how they like the recipes. Maybe I can talk her into some pictures, too.
Once I finish writing and uploading all the pictures, you’ll be able to see what some of these new “dirty keto” recipes are like. Even if BF wouldn’t taste any. I’m sure I’ll eventually find something that will please his ornery, manly, and non-keto taste buds.
I’ll also tell you more about our newly renovated Winn-Dixie soon. It’s in the same building and has the same floor space but seems to have doubled in size. Our little store has a wider variety of things than before and may also mean less driving for me to find ingredients that were not previously available locally.
Until then, Happy Dining!
Did you know that pesto isn’t always made from basil? Many fresh green herbs can be turned into a delicious addition to your meals. Come see what I made with what I had in the garden.
Hi, Again, Dear Readers:
My apologies, I’ve been away. After the last post from Beverly, I’ve been busy with a new client who gives me a chunk of work every week. I’ve been concentrating so much there that I haven’t had much time to do everything else. The only sewing I’ve been able to do is minor repair work.
Before I forget: I updated last month’s Spicy Calabrian Shrimp. I found the missing pictures and they’re now in the blog post.
Current Events
Speaking of work: don’t get me started on Depp V. Heard. I’ve been paid to write two blog posts on the subject, and like a lot of people, I’m anxiously awaiting the verdict. That case has captured my attention but not for the reasons you might think. It’s extremely interesting, especially with my legal background. Livestreamed online, it’s real life, not a movie or TV show. I’m not a big “Depp fan,” but the case is intriguing. Then again, I do a lot of research and writing for the legal industry, so you understand why I’m so interested.
You probably don’t want to know about the insanely X-rated language, or the distinguished attorneys on both sides reading it all aloud in front of the judge and jury. Scriptwriters couldn’t write that kind of thing on purpose, but will probably try now. The court reporter–who has to record every filthy, nasty word of it–got a standing ovation from Depp, his legal team, and the people in the public gallery. I’ll say this for him–Depp is certainly a creative writer when he’s fired up.
Enough of that.
Downton Abbey
As for our wonderful friend Beverly, she is planning to write another guest post, this time on the Unofficial Downton Abbey Cookbook, which, she says has food you can actually cook. The Official Downton Abbey Cookbook series is more pictures and stories from the show, rather than recipes you’d want to make. Like me, Beverly reads cookbooks the way others read novels. So that’s coming up soon.
BF and I went to see a matinee of Downton Abbey: A New Era last week, and let me tell you—if you loved the series, you’ll love this movie. It ties a bow around the entire Crawley family saga, I think. Not sure if there will be any more from the DA saga or if this is the conclusion, I haven’t heard. I won’t give away any secrets that weren’t in the trailers, but there are a couple of things I didn’t see coming. Maybe I wasn’t paying attention. If you go—BRING TISSUES. Trust me.
On the way home, BF reminded me: “Never forget how much I love you.” In other words, if he didn’t, there would be no way he’d be going to see that film. Ever. Next up we’re planning to see Top Gun: Maverick. I hear it’s as good as the original, and I’ll need to re-watch the original because I haven’t seen it since 1986. Fortunately, BF has the DVD.
But today I’ve got a post on a discovery that you might be interested in trying even if you don’t like basil.
Berry Picking Season
The wild blackberries that grow here are ripening a few at a time, so I’ve started picking them around the property.
Look!! Berries!!
I showed these pictures to Neighbor E this past weekend, too.
These are ripening bit by bit
These, of course, are not yet ripe, but they ripen individually. There are occasions when I walk outside with this beast.
He’s always around, looking for food. He’s taller than the pit bull now.
And pick a handful or two for us. (BF doesn’t much care unless I bake the berries into something.) Broccoli Stirfry and I eat berries together, and he loves them. The pit bull doesn’t seem to get as excited about them anymore.
But when I go out to pick for the freezer, I’m wearing a pair of these gloves, a pair of knee-high Muck Boots, jeans, sunglasses, and a hat. I can reach more ripe berries that way unless I’ve been out with the silly dog and we’ve had the “low-hanging fruit.”
I pick as many as I can reasonably reach.
But I still get scratches and mosquito bites.
So far, I’ve nearly filled a gallon freezer bag with this year’s pickings, and BF is asking me to make something for him with them. I moved last year’s crop into the kitchen freezer so I can do just that for him. I just received the new edition of The Pioneer Woman magazine today. There’s a blackberry cheesecake galette recipe that I’ll be trying soon. Unfortunately, it’s not on the website. (Blog post?) I’ll also be making my favorite keto blackberry cobbler again, too.
Making Pesto Out Of Anything
Last week on Facebook, Giada de Laurentiis’ Giadzy online magazine re-published an article from 2020 called How To Make Pesto Out Of Anything.
Anything? As in chocolate and raspberry anything? No, not that anything, but fresh herbs and greens that you may have on hand, like I do.
The point of the article is that, although it’s traditional in Genoa, pesto isn’t necessarily made from basil. Pesto is not an exact science, nor is it rocket science. “The true beauty of pesto,” the article states, “is that it’s greater than the sum of all of its parts.” In other words, the combination of all the ingredients is what makes it so delicious, not just one specific ingredient.
It’s a bit like a puzzle really—one piece is just that, but when you put together 10 pieces of the puzzle, then 100 pieces, then more, you get the entire picture.
Well, that’s how I think of it anyway. I hope that makes sense.
No Basil, But Lots Of Mint
So I recently planted the two little basil clippings that I rescued from last year’s crop. I kept them in the kitchen window for months, and I recently planted them outside along with a packet of basil seeds in the same pot. Those seeds have started to grow, and the rescued clippings are doing just fine.
More pesto this year!
Additionally, I planted two packets of lettuce seeds in a different pot, and they’re coming along just nicely.
The return of salad days
Not ready to cut yet, but I’m looking forward to having some with a tomato or two.
But the mint plant that I’ve had for quite some time became overgrown.
That’s mint. Mojito, anyone?
I had plenty, but just didn’t know what to do with it. The stuff just grows, and I don’t want to make that many Corsican Omelets with goat cheese and Mojito cocktails. Keep it watered and you’ll have more than you know what to do with. Every time I went outside, I told myself to cut it and do something with it, but I didn’t know what. Thanks to Giada, I now have the answer.
Her standard pesto recipe that I’ve used for many years is
- 2 cups of fresh basil leaves, tightly packed
- 1 clove of garlic
- ¼ cup of toasted pine nuts
- 1½ teaspoons kosher salt
- ½ teaspoon freshly grated black pepper
- About 2/3 of a cup of extra virgin olive oil
Once you blend that all up, mix in a half-cup of grated parmesan cheese. Use it, refrigerate it for a week or so, or do what I do and freeze it as long as you want. Right now I think I have frozen pesto going back to 2018 or 2019. It’s still fantastic.
Using that as a guide, and then taking the information from the article, I went on to make pesto in a new form.
How It’s Made
So, it started out with walking outside and clipping what seems to be a mountain of mint growing. You always keep mint in a container. Otherwise, you’ll find out what happens, as Banana Rat did many years ago when he planted it in his backyard.
Mint takes over wherever you plant it. A few years ago, he posted it on Facebook one day with a question: “Can you say endless mojitos?” He literally had mint growing in about half of the yard. I don’t know if he still has mint growing everywhere, but it is pretty difficult to tame and remove. So, if you like mint, keep it in a container, or you better really, really love mint with all your heart.
Next, I gathered up all the ingredients I had.
The Setup.
I didn’t have any Parmesan cheese because I hadn’t been to the grocery yet. I also took Giada’s suggestion to use walnuts instead of pine nuts.
So I clipped and I clipped and I clipped, filling up the salad spinner inner basket.
Yes, that’s all fresh mint.
Buddy doesn’t care for the mint
He tried it, though.
Then I washed the leaves well, spun them, and began picking the leaves from the stems.
Check out the water that comes out after you spin it. You don’t want this in your pesto.
That’s a lot, but you know the leaves are clean.
All told, I had about three cups of mint once I finished de-stemming. Perfect.
Making Pesto
Then everything went into the blender just as you would with basil pesto.
Don’t forget the salt and pepper
I like walnuts, so I figured I’d try them this time. Yes, pine nuts are delicious, but they are also pricey. Just for once, I figured walnuts would be OK. And you know what? They worked quite well. Plus, I could snack on them and not feel guilty. Toast them first, don’t burn them:
Watch them, they can burn, but they do take longer than pine nuts.
And put them in a cold bowl to stop the cooking and cool them off.
Ready to go
Next, add them to the blender:
Just like the pine nuts
And blend!
Just like that.
I tasted the finished product, and it was quite minty. The garlic and the olive oil sort of tame the extreme mint flavor, but you could still taste the inherent “mintiness.” I decided to put it in the freezer until I could figure out what else to do with it. I still needed to add Parmesan cheese, but I wanted to give some more thought to what else I would add.
The Next Step–Parsley
I needed to go to the grocery anyway, and we were indeed out of Parmesan cheese. So, after giving it some thought, I decided to add some Italian flat-leaf parsley.
I think that was half a cup
Then I got on with it.
Add a little at a time until you get the consistency you want.
First, I had to thaw the pesto because it froze quickly. I ended up having to microwave it for about 30 seconds just to soften it up. Even then, it was cold, and it was still kind of like a sludge.
Still frozen
Once I got it out of there I started with the parsley.
It was a bit easier this time.
But I managed to get it into the blender just fine after adding the requisite Parmesan cheese.
I just sliced the parsley leaves clean from the bundle at an angle with the blade of the knife. I didn’t take the bundle apart. Pulled the stems out to make sure it was just leaves and I added it all in after washing and spinning.
Because it was much thicker now I had to add a little more olive oil a couple of times. I also added in a couple more cloves of garlic, too.
I blended, and I blended, and I blended, stopping the motor to move it around with the blender spatula to make it catch everything. Finally. I had a nice emulsion.
I removed it from the blender, very carefully, as much as I could get out of it, and then added a little more of the Parmesan cheese.
This was the second addition of cheese, about a third of a cup I think.
Then mixed it well, and tasted it. I think I’ve got four cups of this stuff, which is great, I’ll have it for a while.
Take your time or you’ll make a big mess
And then you have this, in a larger container than the usual one-cup or two-cup containers I use:
Done!
Verdict: incredibly delicious, and the parsley tames the mint flavor.
Where has this been all my life?
The Recipe
OK, so I can’t say I was trying to create a new recipe. But guided by the article and my previous experience making standard pesto from basil, here is my recipe for mint and parsley pesto.
Mint & Parsley Pesto
A fresh take on the Italian favorite with herbs that aren't basil
Equipment
- Blender Essential when you're making pesto
- Salad spinner This takes much of the water off the herbs after washing
Ingredients
- 3 cups Fresh mint
- 1 bunch Italian flat-leaf parsley
- 2 to 3 cloves Garlic
- 1 cup Extra virgin olive oil
- ° Salt & Pepper to taste
- ¾ cup Walnuts (increase or decrease as you like)
- ¾ cup Parmesan Cheese (increase or decrease as you like)
Instructions
- Toast the walnuts (or other nuts) until they are warm and fragrant. Do not burn. Add to a cold bowl and set aside.
- Remove mint leaves from the stems. Wash and spin in the salad spinner to remove excess water.
- Chop parsley leaves off the bunch, then repeat in the salad spinner to remove excess water.
- Add the herbs to the blender, along with the garlic, toasted nuts, and a little kosher salt and freshly ground pepper. Add the lid to the blender with the center part removed.
- Measure out 3/4 cup of the extra virgin olive oil. Slowly pour into the running blender through the open top until the cup is empty. If the contents don't seem to be chopping and mixing, turn OFF the mixer and use a spatula to move things around in the bottom. Remove the spatula, replace the lid, and try again. Add more olive oil a little at a time until the blender moves and you get the right consistency.
- Pour the pesto into a bowl, and add the Parmesan cheese. Stir until completely blended. Add to a storage container and either refrigerate for a week or freeze for later. Makes about 3 to 4 cups of pesto.
It’s as simple as making standard pesto, and the flavor is outstanding. I’ve got the finished product in the freezer, marked for identification. Of course, I did, so that there’s no question about what’s in it. I recommend using square or rectangular glass containers to freeze the pesto because they’ll fit better in your freezer and there’s no loss of flavor. I speak from experience on this one.
OXO makes some good ones, as does Target. I think I found a few at Ollie’s Bargain Outlet in Denham Springs, too. But I do miss the Pro Glass squares I used to get at Bed, Bath And Beyond, they don’t seem to have them anymore.
Uses
What am I going to do with this new version of fresh pesto? Well, my first thought is to add a small amount on top of a grilled or a roasted chicken breast, chicken thigh, grilled shrimp, or baked fish. One could also add it to some freshly cooked pasta (gluten-free for me.) Granted, BF insists on frying all fish in the house, so I would have to do this when he wasn’t around.
I also think it would be good in or as a dip. So if I was in the mood for some cut vegetables, a little bit of this pesto would be good for dipping. Maybe I could mix some in homemade mayonnaise, or some sour cream, or something else that would work as a base. Or I could turn it into salad dressing—I’ll think about that one too.
Note that it tastes like a pesto, not specifically like mint and parsley, so you could probably use it as you would basil pesto if you wanted.
Cause And Effect
I was quite happy to tell BF about this discovery. However, he was not as happy about hearing about the new recipe, as usual.
I described to him the process of cutting down all that mint, then blending it together. In between sentences, he gave me his requisite verbal retching sounds. This is the same guy who is very particular about his toothpaste and the type of minty-fresh Listerine mouthwash he buys.
While he was at work, I told him via text that I’d finished making it.
Thanks, Honey.
Well, more for me, I guess. I marked it so there’s no question about what’s frozen in the container. Of course, BF won’t touch it, because he’s been around my pesto-making for more than five years and declares it an abomination or something.
Still, I’m glad I made it, and I can’t wait to try it in or on something. It’s not the strong basil flavor, but it sure is tasty.
If you’ve got a good amount of herbs growing, a combination of the herbs would also work, given the garlic or other aromatic Giada recommended in the article. You could use any type of oil, but extra-virgin olive oil is the best for this. Walnuts—well, they’re tasty roasted in the pan, that’s all I’m saying. But you could use almonds, or leave the nuts out entirely.
Until Next Time
It’s pretty much summer here, so wherever you are, enjoy summer while you can. Of course, in the south, we enjoy it six to nine months out of the year. (Winter hung on a little longer this year.) It’s a great time for grilling and enjoying the outdoors. Don’t forget the berries.
Enjoy!
