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(post, Christina Eng)
OK now this has got to stop. I survey the groceries and realize there is simply too much food in the refrigerator. There are tons of fruits and vegetables. It's crazy. After the game Sunday afternoon, I went to the Berkeley Bowl, where I got raspberries, blackberries and blueberries on the cheap. I don't want to keep them too long, though, so I make a crisp. I got a bag of eggplants for 99 cents and think of a tomato-less pasta sauce with a recipe I saw on Salon. Or perhaps I should roast them for baba ghanoush. I got six ears of shucked yellow corn for 99 cents. I got a bag of squash - zucchini and two varieties whose names I do not know - for 99 cents. I have not figured out entirely what to do with them but have a couple of days still, I think. I got rhubarb, which I happened to see and, of course, could not resist. I love it and will need to cook that down for schloop (a word I just made up). I can have it with vanilla yogurt and granola for breakfast. I got kale just because. In hindsight, perhaps I should have put back the kale. I still have carrots, onions and lettuce leaves, too. I even wound up freezing a mess of sliced red bell peppers the other week because I could not use those immediately. It is ridiculous, right? You'd think I was cooking and shopping to feed a football team. And this is all after the flat of strawberries the other weekend from the farmers' market. Oh, and shoot, running errands in Chinatown this morning, I got pluots, too. I know. But they are in season, and I saw them.