Top | Tales from a Studio Apartment
(post, David Silva)
My usual weekly challenge: $10 for a weeks worth of lunches. I usually cash in a little more than $10, but hey. It's a goal, right? So this week I was thrown for a loop. I bought a bunch of groceries and told myself "Do what you can with this stuff. See what you can do". The total was just under $40. Obviously, I had ideas in mind on what to cook, I just had to grocery-store hop to get the best price. (Example, My grocery store has tofu for $3.50 while Whole Foods' tofu is only $1.50. cha-ching) Menu: Tofu Salad with Cherry and Sun Dried Tomatoes; Chilled Honeydew Soup with Mint; Green Salad with Pears and Goat Cheese, and some fresh fruit for dessert / breakfast. You Portland-ers will be proud. I am growing mint on my fire-escape, which finally has enough to cook with. It isn't the farms you guys have, but for big, bad New York City ... it's something. So, this week I'm cookin' with mint. The tofu salad I ate the night I made it, but I knowingly bought two tofu blocks at Whole Foods because it's so cheap. I had enough tofu salad for dinner that night, and 2 lunches! Following this, I made the chilled soup with an entire honeydew. Again, leftovers! This I ate with the pear/goat cheese salad, which I saved half for lunch today. Total: 2 breakfasts, 2 dinners, 4 lunches.