At full price.
Some things one could pay full price for... just not stock up at that price... :)
For sure. And that place occasionally does put bacon on
special, and bacon does freeze decently. As noted, bacon
and eggs don't tend to go on special at the same time.
So I guess the way to game that would be to get the bacon when on sale
and to freeze it for when the eggs go on sale.... Of course that would presuppose your being on hand as that occurs, or your host pating
attention and doing it.... ;)
Yep, and smart shoppers in the area no doubt do that; but
enough consumers don't do that (I suspect Lilli is one of
these when I'm not around) that the store sees fit to continue
the practice - I was going to say nefarious practice, but it's
not that, just a waste of time and effort.
I do have certain rules, as you seem to. I can't remember
what they are, though.
Mine are pretty simple... comfort and cotton... ;)
Breathable fabrics are the nicest.
Indeed. :)
I generally don't get no-iron or easy-care fabrics -
but don't iron and don't care anyway.
Ah, but it's the perception, ya know... ;) The other part of
healthier was in the sort of flour they were using....
I'm guessing ugh.
No, not really... they switched from bromated flours to non-bromated... some products it was from white flour to white whole wheat, so as to get more whole grains in, but not in the hot cross buns....
That substitution would make me cross.
As I said, though, that substitution wasn't in the hot cross buns... :)
Don't make me hot.
Apparently... and, you did say it was to hack through stuff, so maybe their standards are just lower than yours....? ;)
Maybe, but maybe there was a conspiracy - the trio people
were supposed to be performing with the other group's other
violin player next day.
Hmmm, that does seem a little suspect.... ;0
I don't think it was actual malice but just sort of
tweaking my nose.
Title: Quiche Lorraine....pdpp83a
Categories: Low-cal, Cheese/eggs, wwtt
Yield: 1 servings
1/2 c Evaporated skim milk 1 ts Imitation bacon
bits 1 Egg 1 ts Grated
parmesan cheese 1 oz Swiss cheese, shredded
Dash of pepper
What were they thinking....? I'm guessing it was that lo-cal trumped taste.... sadly.....
We could have said something even more uncomplimentary
than wwtt.
... Ahh! I get it!! The Universe *doesn't* make sense!!
Seems that way a lot of the time.
Another antidote recipe -
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Crab and Asparagus Quiche
Categories: Shellfish, Seafood, Pies
Yield: 4 servings
1 8" pate brisee or
-regular pie crust
1 c Crab meat, chopped
1 3/4 c Milk, scalded
3 Eggs, beaten
10 Asparagus spears,
-tips reserved
4 oz Parmesan cheese
ds Nutmeg and cayenne pepper
Salt to taste
Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut
bottom parts of asparagus spears into half-inch slices and scatter
over crab. Scatter parmesan over asparagus. Beat eggs and milk
together, and season to taste with nutmeg, cayenne and salt. Pour
over crab/asparagus mixture. Arrange reserved asparagus tips in a
spoke-like pattern on top. Bake in preheated oven until set (about 45
minutes to an hour). Let sit for about 15 minutes before serving.
Next time, I might substitute Swiss cheese for at least part of the
Parmesan (didn't have any handy, and at 1 ayem, wasn't gonna make a
run to Kroger to get any).
Kathy in Bryan, TX
MMMMM
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