Reverse Meal Planning

joedenise

Another bit of change of plan!  Was supposed to be having scrambled eggs and spinach on toast this morning for breakfast and went to the cupboard and found I'd only got 2 eggs left - definitely not enough for both of us as I usually use half a dozen!  That will be relegated to Wednesday now as won't be shopping until tomorrow!

Quick look in the fridge and we've got plenty of cheese so it's a toasted cheese sandwich!

Just need to decide what we'll have tomorrow as think I'd planned on more eggs!

Suffolk_lass

You see, after that mention of eggs, I did poached eggs with freshly picked steamed beans and refried homegrown potatoes, cut into slices. It was so delicious and fed us both for £1.25 or less based on 4 out of the price of six eggs (delivered from the Village) but allowing for some lpg gas to cook them and a dob of butter on the beans!

rtandon27

We ate our last two eggs this morning - fresh stores have now been run down to two heels of sourdough!

My egg was boiled on sourdough toast with butter and a thin slice of cheese, sprinkled with togarashi and drizzled with a few drops of sesame oil - a fusion style korean inspired offering.

OH had several slices of sourdough with butter and cheese and a fried egg on the side.  He's feeling virtuous as his usual intake is a three egg & mushroom omelette.  Not going to bother to tell him that cheese is more than eggs!  Creature of habit - he's now gunning for a trip to the grocery store & I'm on a LOOOOOOONG & boring video meeting so he'll just have to wait.

marionmgcars

Great to read everyone’s comments.  Last month I took my eye off the ball, and before I knew it most of my planned budget was gone, so I overspent.  This month I’m on a mission.  Supplementing our food stocks with some Olio collections.  Onward and upward as they say.  

rtandon27

Had an interesting cobbled lunch today...

50/50 brown& white rice, left over from the weekend mixed with small diced red onion, mushrooms, cheery tomatoes, cooked chicken thigh meat along with salt, pepper, olive oil and a bit of fresh parsley.  Everything was mixed in a large bowl and then microwaved for 8 minutes - not quite stir-fry, not quite a rice salad - but tasty and summery (not at all in keeping with the rainy weather )

Suffolk_lass

rtandon27 said:

Had an interesting cobbled lunch today...

50/50 brown& white rice, left over from the weekend mixed with small diced red onion, mushrooms, cheery tomatoes, cooked chicken thigh meat along with salt, pepper, olive oil and a bit of fresh parsley.  Everything was mixed in a large bowl and then microwaved for 8 minutes - not quite stir-fry, not quite a rice salad - but tasty and summery (not at all in keeping with the rainy weather )

I love that - happy tomatoes! Someone on our bee forum posted about bubbling bees. I think I prefer that name!

We had (sorry) eggs again. We had a double up last week, buying 6 in the SM as well as asking for 6 extra from the village chickens and then only using four. So in light of the temporary filling DH has for the next two weeks, he is on soft food. It was a simple herb omelette with steamed freshly picked green beans and new potatoes. All except the veg oil, butter, herbs and seasoning came from within a mile of our kitchen. So simple. So easy. So delicious.

rtandon27

Suffolk_lass said:

rtandon27 said:

... cheery tomatoes...

...I love that - happy tomatoes! Someone on our bee forum posted about bubbling bees. I think I prefer that name!...

Haha - gotta love that blasted autotype on the phone - spellcheck would not have caught it either - LOL

moginstein

rtandon27 said:

My egg was boiled on sourdough toast with butter and a thin slice of cheese, sprinkled with togarashi and drizzled with a few drops of sesame oil - a fusion style korean inspired offering.

Never heard of togarashi, just googled and found at Waitrose, 
Savoury with a kick. A blend of ingredients including cayenne pepper, dried orange peel, sesame seeds and ground ginger, shichimi togarishi is widely used in Japan when a little umami heat is called for. Its perfect sprinkled over udon noodles, grilled fish or veg, and brings plain rice to life. Try it in soups, eggs and rice dishes for a blast of deeply savoury flavour and a hit of spice.

Sounds lovely, do you make your own or buy?

rtandon27

@moginstein - that is precisely the one we buy - not as authentic in flavour or texture as the imported one  in the shaker jar with the red lid but I just refill my old bottles as Waitflower brand is more affordable - one pot from them is three shaker jars. - the seasoning can be found at every table in good Japanese restaurants and many Korean ones, used in the same way we'd use salt and pepper at the table - my very English OH has now developed a taste for it and sprinkles it on anything remotely asian - the other day a bowl of instant noodles was blessed with a sprinkle!

(Yikes - run on sentence turned into more of a paragragh - I'm blaming my phone!)

moginstein

@rtandon27 Thank you. It's great to read what other people are eating, as I've discovered lots that I might not have heard about otherwise. I make a quick kimchi style recipe (think Asian coleslaw) that we have with pizza, garlic bread and sweetcorn, so very happy with fusion foods!