I slipped back to Market after my shift last night for lettuce and noticed a ton of meats going out that night-- the ones that say sell by or freeze the next day.
Guess who bought a mix?
Me.
Steak. Pork chops. Chicken breast. And my lunch today-- Angus beef sirloin medallions wrapped on bacon. And my lettuce. $17.54.
The sirloin I'm making for lunch normally sells for $9.79.
I'm cooking the beef and some roasted cauliflower for a main meal with the family at noon. That beats the heat and allows me to have a nice meal before an evening shift.
The basic premise for roasting cauliflower:
- wash
- preheat oven to 450
- break or cut into hunks no bigger than a golf ball.
- spread on a cookie sheet
- brush with olive oil
- sprinkle with salt
- cook for 35 to 45 minutes turning every 15 until browned in a speckled fashion. You want crispy.
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