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  • Post #1411 - November 20th, 2021, 7:15 pm
    Post #1411 - November 20th, 2021, 7:15 pm Post #1411 - November 20th, 2021, 7:15 pm
    Hi,

    How do you plan to cook your sweet potatoes? I have the same coupon and wonder what I may do with them. I know I will think of something, though I am curious what you do.

    For the last two weeks, I had whole mile for $1.77 a gallon with no limits. A good deal that rivals the odd coupon at Mariano's recently: 5 half gallon jugs for 88 cents each. Yes, I bought those.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1412 - November 20th, 2021, 7:35 pm
    Post #1412 - November 20th, 2021, 7:35 pm Post #1412 - November 20th, 2021, 7:35 pm
    Cathy2 wrote:Hi,

    How do you plan to cook your sweet potatoes? I have the same coupon and wonder what I may do with them. I know I will think of something, though I am curious what you do.

    I’m giving this recipe a try = https://cooking.nytimes.com/recipes/102 ... -iOS-share
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1413 - November 20th, 2021, 8:43 pm
    Post #1413 - November 20th, 2021, 8:43 pm Post #1413 - November 20th, 2021, 8:43 pm
    I use them in gypsy soup. In gypsy soup you can use any orange veggie such as sweet potatoes, carrots or winter squash with any green veggie such as green peppers, although I usually use red peppers that I have in my freezer instead. It also calls for fresh tomatoes, but I use canned, onions, garlic and soy sauce. You then add canned chickpeas and turmeric and a few other spices, and broth. The recipe is in both Jane Brody's Good Food book and Mollie Katzen's Moosewood cookbook. Mollie Katzen is the one that originated it. I also just bake them. I bought 20 sweet potatoes, and it ended up being 9 pounds, but I got the smaller ones. I also got ten pounds of #2 sweet potatoes from Henry Brockman as part of my bulk order. I got some of his Japanese sweet potatoes two weeks ago, and I loved them. They were really creamy, but they were a whole lot more than $.07 cents a pound.

    I have also fixed a peanut butter, canned pumpkin and sweet potato soup that is really good. The recipe for that one is in Jane Brody's Good Food Gourmet, and there is a recipe in there for Sweet potato biscuits that I have never fixed, but looks good and easy.
  • Post #1414 - November 20th, 2021, 10:53 pm
    Post #1414 - November 20th, 2021, 10:53 pm Post #1414 - November 20th, 2021, 10:53 pm
    Nancy,

    Thanks! I never heard of Gypsy Soup, though I will give it a shot sometime soon.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1415 - November 21st, 2021, 2:10 am
    Post #1415 - November 21st, 2021, 2:10 am Post #1415 - November 21st, 2021, 2:10 am
    You know there is a limit of 15 pounds of sweet potatoes at $.07 a pound, but I only bought nine pounds, and I had a problem fitting them all on the scale.

    For about three months I got $.99 gallon of milk, $.29 eggs $.99 butter and $.99 sugar. I really miss the cheap milk. Right now about half the time I can get milk for $2.37 a gallon.
  • Post #1416 - November 21st, 2021, 9:41 am
    Post #1416 - November 21st, 2021, 9:41 am Post #1416 - November 21st, 2021, 9:41 am
    NFriday wrote:You know there is a limit of 15 pounds of sweet potatoes at $.07 a pound, but I only bought nine pounds, and I had a problem fitting them all on the scale.

    For about three months I got $.99 gallon of milk, $.29 eggs $.99 butter and $.99 sugar. I really miss the cheap milk. Right now about half the time I can get milk for $2.37 a gallon.

    Mariano's has been selling two gallons for $4., which works for us.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1417 - November 21st, 2021, 12:38 pm
    Post #1417 - November 21st, 2021, 12:38 pm Post #1417 - November 21st, 2021, 12:38 pm
    HI,

    Just returned from Highland Park's Jewel. It was a very pleasant experience for pre-holiday shopping.

    There was live harp music courtesy of a charity, 'Harps for Hope.' It really added a soothing element to checking out.

    Jewel kept its promise with many checkers and relatively few in each line. I did not see any over three deep. I did see some really mounded carts.

    I did self-checkout and even the attendant there was pleasant and helpful. What am I talking about, they usually are easy to deal with.

    One employee was jubilant over the selection of the manager to open the store tomorrow morning. I am almost tempted to come back to see what all the fuss was about.

    I did get 12-pounds of sweet potatoes, which are going to a cool location in the basement. I did buy my turkey, though I might go back on Thanksgiving morning to replace its spot in the freezer. Last year, I had three turkeys in my favored price point to choose from on Thanksgiving morning at Jewel. I did it once, but I cannot cut it that close to the edge this year.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1418 - November 22nd, 2021, 10:02 am
    Post #1418 - November 22nd, 2021, 10:02 am Post #1418 - November 22nd, 2021, 10:02 am
    That's living on the edge, indeed! I do the dry-brine turkey, so I had to have my bird by yesterday.
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken

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