It’s my first weekend as a college graduate, and it’s off to a wonderful start. Slept in a little bit (until 8am! yay!) and then delighted in a gorgeous breakfast James made us: morel omelettes, potatoes, V-8, and tea. Later, scarfed an entire pint of raspberries all by myself. Life is good.
The aforementioned breakfast.
Lunch was veggie burgers with homemade mayo (you may recall we ran out of store-bought pretty early) and oven fries. James made lunch, as well. He’s a really useful guy to have around.
(I made the mayo from this recipe from the Frugal Farm Wife, Elise New.)
For dinner, I thought I’d try my hand at making flour tortillas using my friend Koko’s instructions, but I ended up feeling less ambitious than that, so I just made “Spanish rice” instead, and served it with refried beans and a tomato-and-avocado salad.
(I haven’t been mentioning snacks. Today’s snacks were the aforementioned raspberries, some milk and cookies, and a couple of white peaches. Ah, summer!)
Money spent on groceries today: $0 (project total $39.61)
Money spent in restaurants today: $0 (project total $37.76)
Food gifts received today: $0 (project total $17)
Things we’ve run out of:
Mayonnaise, ice cream, hamburger patties, pork chops
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 small bell pepper (any color), finely diced
- 1½ cups medium- or long-grained white rice
- 3 cloves finely chopped garlic
- 2½ cups stock or water (I used a knorr beef tub in hot water)
- 1 cup crushed tomatoes (or tomato sauce, or diced tomatoes with the liquid)
- In a medium saucepan, heat oil over medium heat. Add the onion and cook, stirring often, for a couple of minutes, until softened. Add pepper and rice and cook and stir 5-8 minutes, until rice starts to turn light brown. Add the garlic and cook another minute.
- Add in broth and tomatoes. Stir and bring to a boil, then reduce heat to low and cover. Let simmer 20 minutes, then remove from heat and let stand for 5 minutes. Fluff rice with a fork and serve.