first steps . . .

On Tuesday I had my (now traditional) "last meal" with my friend Allison R.  We met at Pour by Four (which is a great place for a glass of wine, and the food there is affordable AND excellent).  Cost of my meal:  $25 before the tip.

In other words, I spent more on one dinner than I plan on spending most weeks for groceries.

Enjoyed sharing an appetizer of calimari with Allison;  loved (as always) the baked brie with raspberry-terragon compote (oh so rich), and the wedge salad was divine.

But Wednesday, I got down to business.  Ash Wednesday.  For me it was a fast day--no food until evening, when I ate two bowls of incredibly good borscht (have no idea who made it at church, but I want the recipe), a roll and coffee.  Then the reminder in church that we come from ashes and to ashes we shall return.

A year ago when I embarked on a $21 a week menu, I had one or two meals a week at either work or church.  These days, dinner on Wednesday and Thursday is free, as is lunch on Tuesday (largely due to meals served to various program participants at the community center I work at).  In theory, this should make my $21 a week stretch further.

Tonight I came home and started working on menus.  First stop, the kitchen.  What do I have on hand that I can use?  What do I need?

I still have about 6 oz of sharp cheddar, and a bag of fresh spinach; a wedge of mizithrah cheese that I have not opened; soft corn tortillas; one can of black beans.  But no salsa, no lettuce, and my only fruit is 3 apples I bought on Sunday.

My life is hectic this week--the annual auction that supports the community center is Saturday, and while it means Saturday night's dinner is taken care of, it also means I am in constant motion.  So, for the next few days my meals will look like this:
Breakfast:
              Cherrios (dry, not because I don't have milk, but I like my Cherrios dry)
              One glass of milk
OR
              One Banana w/2 tbles peanut butter

Lunch:
             Apple Slices
             One hard boiled egg
             three rye crackers
             about 2 oz of cheese (yes, I have a scale to weight the cheese on; no, I DON'T have a cheese       slicer)

Snack:
            Yogurt and frozen berries (that I picked at the u-pick last summer)

Dinner:
            Spinach sauted in olive oil, with mushrooms and garlic (I always have garlic) served over high protein pasta

Dessert:  Two thin mints (yes, I bought Girl Scout cookies a couple of weeks ago--and I intend to enjoy     them)

I have already given up soda.  Coffee?  Well, we have it at work, and it costs me nothing.  But I am trying to cut back.

What I immediately notice is that there are not nearly enough fruits and vegetables in this menu.  I have to see if I increase my vegetable and fruit eating, to improve my health.  But it is tough on $3 a day.

What am I missing right now?  I am CRAVING oranges.  Those little thin skinned ones that are so common in winter.  So sweet and juicy.  I want, want, want one right now.

But at $7 a box, they are not in my meal plan.

The bananas?  I don't have them in the house, but I can buy them 3 for $1.  And with peanut butter they make a filling breakfast.

I will need to expand my menu, and go shopping, but that will wait until Sunday.  I have enough to make it through until then.