Last week I paid $5.09 for a dozen AA eggs. The last time I bought eggs before that, about 3 or 4 months ago, I paid about $3.75.
I don't eat a lot of eggs.
I have grown fond of cutting up one large potato and boiling it. Then I cover that with a can of hormel chili with beans. Eat with saltine crackers.
Good stuff Maynard.
As you can see, unlike ExTexan, I can't do very much with food.
I have to scrape and then soak the bottom of the pot after heating a can of chili.
I do watch youtube videos of people cooking up some very delicious looking recipes, and I think to myself, I can do that.
Then I wake up to reality.
Turn down the heat. And eggs at Sam's us 15 Dozen for $37.48 or 2.50 per dozen.
ReplyDeleteI am glad that Trump won. BUT, what I'm afeered about is......the excessive consumerism that I saw during his first administration. Yeah, yeah, I know spending is what spins the economy/world/life. But, wow, did folks have to do it so vigorously? This time around I hope and pray that some sense of restraint is prevalent. Yeah, I know, fat chance of that. This thing that amazes me, is that folks "have less than $1000 in a savings vehicle". I hope that after this round of governmental spending inflation with the high prices for food; people will be wiser with their money
ReplyDeleteCast iron skillet on low heat, add big dollop of bacon grease or tallow (no seed oils) and potato or two cubed into 1/4" pieces, can leave skin on if you rinse with brush or hands. Cover it with a lid or tin foil or whatever is flat isn't flammable.
ReplyDeleteFlip those after a few minutes, if they're black flip them sooner next time. If the pan looks "dry" at any time add more lube.
If you have onion, chop it and throw in after second flip. Chunk up meat (bacon, ham, pork chop, lips-n-assholes, whatever) and let it sit on top until next flip, and keep going until the taters are soft but not mushy.
Can be done with any type taters, meats, with or without onions or peppers or whatever. I like it with coarse ground pepper and a little salt if the meat isn't too salty, and topped with Tobasco and a bit of ketchup to set off the flavors a bit.
For bonus points, crack a couple cackleberries and mix them in, wait a couple minutes and flip the whole thing over and sprinkle cheese, and eat it on toast like shit-on-a-shingle.
It is literally a dry stew, and I throw in whatever I have on hand, just remember taters stay hard for longer than you think so test them as you go.
There is a young teenage boy that sells unwashed fresh eggs by the dozen or flat out of a golf cart. I can send him a text message and he will deliver them after school. They are $3 a dozen and $6 a flat. He has 150 chickens. His goal is to have enough money saved to buy a new pickup when he turns 16.
ReplyDeletethanks for the plug, Fred!
ReplyDeleteI usually by the 18 count of xtra large eggs. They run $6.82 at the store in the big city. Eggs will keep a very long time in your fridge, so you can stock up. Sam's used to have a 5 dozen batch you could get, if that is available close by.
The biggest mistake my wife makes while cooking is she puts the pan on the stove, turns in on high, and then begins to cook. Way wrong, and I have given up trying to teach her. Put your non stick pan on the stove, turn on the heat to say 4, and walk away for 10 minutes, then crack your eggs. into it..stir and turn until the eggs are held together nicely.
Like taters? I like to bake a few, and put then in the fridge.
Put your pan on stove, heat it up, cut up your tater; say half of it into cubes about the size of the end of your pinky. Again, when pan is hot, toss in some butter, and let your taters get a little crust on them and then add your eggs.
I learned to cook the hard way, and it turned out I had a knack.
Cast iron is wonderful to cook, but your pan must be well seasoned to cook eggs. I have not mastered eggs in cast iron. Beef, no problem.