Why would I buy a Field Guide to Mushrooms when it’s in German?

On Saturday I wrote about the history behind some of my finds at The Special Store. I’d found some 55 year old church fans, and a 1927 field guide to mushrooms- in German. There were some other finds too, but those were the historical ones.

When I was describing the history behind the church fans, and the old alphabetic number telephone exchanges, the essay got long. I’d decided to write about the German Mushroom field guide later.

Later is now. 🙂

The German word Fuhrer means ‘leader’ or ‘guide’. Hitler obviously used the word as Leader. The Field Guide uses the word as Guide.

I like old books, and this one is a good old one. The pictures were hand painted and then reproduced in the book. They’re gorgeous.

Sydney Living Museums has an entry on botanical illustrations

Botanical illustration is the art of depicting the form, color, and details of plant species, frequently in watercolor paintings. They must be scientifically accurate but often also have an artistic component and may be printed with a botanical description in book, magazines, and other media or sold as a work of art.

I like botanical illustrations. This is a picture (a bad one with reflection) of a large botanical over my couch. It’s the main photo in my living room. As a bonus, it nicely matches the couch.

I have two natural history books, old ones with hand painted plates inside. One is The popular history of the Mollusca; comprising a familiar account of their classification, instincts and habits, and of the growth and distinguishing characters of their shells By Mary Roberts. Printed by London by Reeve and Benham, in 1851. It’s 396 pages, with 18 hand painted color plates, like these:

Before photography, artistic drawings were the only way to show people the items they were teaching about. After Darwin’s Theory of Species was published, it sparked an interest in the natural world. Explorers, especially from Britain, went out to discover, draw, and bring back samples of flora and fauna of all kinds. Books were written, field guides were published.

Artists were in their heyday, drawing all manner of bugs, animals, plants, trees, birds, and the like. Even today, there is an American Society of Botanical Artists who specialize in detailed drawings and paintings of things that grow.

I also have a Botanicals calendar book from the British Museum I’d bought at a flea market. I use it in crafting.

I have four other field guides. One is for mammals, another is for Atlantic fish, and two are for seashells. I used to have one for birds but I gave it away.  I’ve also got three encyclopedias of shells:

The field guides are old. Now I have one for mushrooms to add.

I got interested in field guides when my husband and I lived in our camper van and went across country, and when we lived on the sailboat and sailed up and down the eastern seaboard. I wanted to know what I was seeing. When I ceased traveling, I kept the books even though I don’t go out much anymore, because they are interesting and pretty books. I love my book collection. It’s been added-to over many years, each book carefully selected, and arranged in useful ways on my bookshelves.

So knowing that, now you might understand why I picked up the German Field Guide to Mushrooms. I can use the pages for crafting, I can leaf through and just enjoy the botanicals, and/or I can add it to my collection of field guides. The pages have darkened to brown with age, and are extremely brittle so I have to handle it carefully.

As for the book itself: the title is variably translated as:

Guide for mushroom lovers. The most common edible and poisonous mushrooms; By Michael, Edmund, 1849-1920. Or, Guide for Mushroom Hunters.

This seems to be THE standard for field guides to mushrooms, from what I have researched. His Field Guide was published 4 times according to Mushroom The Journal:

Edmund Michael (1895) Führer für Pilzfreunde: Bd. 1 (Guide for mushroom hunters)
Edmund Michael (1901) Führer für Pilzfreunde: Bd. 2 (Guide for mushroom hunters)
Edmund Michael (1905) Führer für Pilzfreunde: Bd. 3 (Guide for mushroom hunters)
Edmund Michael (1927) Führer für Pilzfreunde, systematische geordnet und gänzlich neu bearbeitet von Roman Schulz (Guide for mushroom hunters, systematically arranged and totally revised by Roman Schulz) 3 vol.

There are 144 pages of introductory text, and then 386 colored plates with descriptions.

It’s quite a feat when all your most popular books come out after you’re dead. Michael studied agriculture in Leipzig, and ended up teaching at the agricultural academy in Auerbach from 1884 on. He wrote a field guide that it became an establishment of its own, bearing his name (sort oflike the contemporary “Webster’s” dictionaries) long after he was no longer a contributor.

We learn this from  Wikipedia translated from German.

Edmund Michael was senior teacher at the Agricultural School in Auerbach. In 1895, his guide for mushroom friends first appeared with illustrations by the painter Albin Schmalfuß from Leipzig , who appeared in six editions and three volumes until his death and made him known as a fungal father.

Here is an example of one of the illustrations inside:

So nice!

The book was $1.

Who can resist? Not me.

Here are a few of my favorite mushroom pics I’ve taken. BTW I had eggs with mushrooms this morning for breakfast. I like mushrooms.

I mean, look at the variety! And this small selection is by far not representative of the ones I have photos of from just my yard.

So I picked up a Field Guide to mushrooms in German for $1. I had fun with researching the author, admiring the paintings inside, adding it to my field guide collection, and researching & writing about botanicals. A nice way to spend a morning!

Have a good day everyone.

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PS If you have Netflix you might enjoy the British show Dealers Put Your Money Where Your mouth Is, where British antiques dealers spend a certain amount at a thrift sale, auction, or flea market, explain what the items are and the history behind them, and then compete to try and make the most profit in reselling. I like the show because they explain what the items are and why they’re interested in them. Also, the competition is extremely friendly and not a ripoff against the buyers or the antiques sellers. The donate all their profits to charity.

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Frugal cooking: When it doesn’t work out

I’d mentioned that a friend gave me a huge bowl of veggies for Christmas/Birthday. Mostly they were root vegetables, which keep. I’ve used all of it except for two turnips. I’ll make something out of them tomorrow.

I used the acorn squash last weekend. I’d looked up a recipe to use it in a different way than the usual ‘cut in half-scoop out seeds, roast’ kind of cooking.

So I cut it in half, scooped out the seeds, and then sliced it into crescents. THEN I roasted! LOL, kind of the same but different. I thought the slices would make a nice side dish of portions that would be easy to drop in my lunch bag each day.

I followed the recipe, but maybe I sliced the cuttings too thinly, because they came out sort of dry. Hmmm. What to do.

The other day when I was home on a snow day, I peeled the skin edges off and I was left with a mound of dry-ish squash slices. I decided to make a soup. I had some good chicken broth left so I put a sliced onion into the pot and cooked until it was translucent, added an already baked potato, cut up into cubes, and the squash. I simmered that at very low temp with some spices. I put half of it into the blender when it cooled, and left the other half to make a texture of smooth chunks. It was very good! Saved the squash, I’m brilliant!

I then promptly ruined it by adding some milk (as the recipe suggested). It just tasted funny to me, squash and milk. It wasn’t good like a bisque or a chowder. It was just funny. So I saved my squash only to ruin it again. I’m an idiot! I should know when to quit while I’m ahead! LOL.

What will I do now that it didn’t work out, twice? Why, eat it of course. No waste. I’ll live, it only tastes a little bit funny. Maybe I’ll add a melted bouillon cube broth to it to think the milkiness of it. Anyway, tomorrow I’m making lentil soup. Back to familiar ground.

I’d bought some tilapia and I baked it a few days ago. I had one slice left yesterday. Without being able to eat bread, I couldn’t make a sandwich out of it like I enjoy doing, with cheese and a tomato. (mmm). Just a slab of fish meat doesn’t really appeal to me all that much. I decided to use my last two mushrooms and the rest of a tomato and make a little salad with the fish, cut up. I added Italian dressing to it and a bit of salt, and voila, a chilled salad that was easy to prepare, tasty and healthy. I enjoyed it. I’ll do that some more. Tilapia is usually low-cost and available at the grocery store.

I still love a fish sandwich though, one of my favorite lunches.

I’ll make the lentil soup tomorrow, and I have some green beans and tofu that I’ll make into a stir fry with rice noodles. I also have a good bit of fruit which includes fresh pineapple, and with the ripening bananas I’ll make two-ingredient banana-oatmeal cookies.

After an unusually frigid period of temps in the low teens and wind chills in the single digits, we have a reprieve of temps in the 60s. It is going to be a nice day. I went outside at sunrise and took a few photos of my yard.

This is my favorite view. I LOVE this birdhouse.

 

yard 1

 

yard7

 

yard 6

 

yard 5a

 

yard 3

Using what you already have

I collect books. I read them. I look at them. I use them as reference. I love books. I always have.

I live in a small apartment. I am committed to tiny living and low consumerism. It’s about 400 sf or so, and I like to keep it uncluttered.

These two lifestyle facts conflict, lol. Accumulating books and living small and uncluttered don’t really go together. I have no problem letting go any item, dish, clothing, or furniture, except books. I tend to hang on to those.

The key to living tiny is to make intentional and considered decisions about what I allow to come into the house. Good reference books are expensive, and building a theological library takes time and money- and space.

So when a friend sent me some hefty theological tomes, I was ecstatic! However, the problem that presented itself was, where to put them? My bookcases are officially full, and I even have a couple of ‘piles’ artfully arranged on the coffee table and the end table. Anymore and it’d be clutter. Buying another bookcase is not in the cards financially, and I really don’t have space. Letting some books go isn’t in the cards either. When I moved here (ten years ago) I reduced my library by half. The books I have now are books I want.

What to do?

In keeping with the tiny house style of thinking, and adhering to my commitment not to run out and just buy my solutions, it’s important to be intentional and mindful, as I mentioned before. It’s also important to be creative. When you look at a piece of furniture or another item, see its potential uses apart from its intended use. A tray can become an end table top. Or a picture frame. I call this “Use what you have.”

Everyone has stuff they can repurpose. Stuff in the garage on a shelf that can be put to use. Something under the sink that will solve the problem. An unused piece of furniture stashed in a corner, that with just a bit of creativity can be used in a new way. I’ve written about the bureau that I use as a major piece of furniture in my living room as a storage solution. And the yard sale find of the end table with a hole in the top that with a piece of marble at the same yard sale being sold as a cutting board, laid atop the table makes it new- and classy.

In searching for a solution to the ‘where to put these books’ conundrum, I didn’t want a large bookcase. I really don’t have room. So I thought and pondered and thought, and when I went outside to enjoy the sunrise this morning, I saw the solution.

The plant stand. AKA the CD tower. Now the Bookcase.

A few years ago I’d found what was billed as a CD tower at a yard sale. I bought it and thought the wrought iron look would go well with my outdoor furniture. There was a large hanging plant hook outside my door. I hung it there and put plants on it. Voila.

patiopatio 2

I took the plants off and put them on the Farmer’s Table and took the CD tower/Plant stand inside.

I had some room next to my leather chair in the bedroom. It isn’t far from the small sofa end table that has some of my books, and the main bookcase that holds most of them. It doesn’t take up a lot of room, actual room or eye-room.

bedroom
Before
new bookshelf
After

Guaranteed, any small storage problem you have, any minor irritation you experience in daily home living (like, where can I put all my belts? How can I display my teacups? This vacuum is always in my way!) can be solved by a little imagination and by using what you already have.

Further Reading

HGTV is practical as always:
Reusing everyday items for a more organized home

Bored Panda is outlandish but fun:
30 Creative Ways to Repurpose & Reuse Old Stuff

Some of these are creatively genius!
50 Creative Ways to Repurpose, Reuse and Upcycle Old Things

Frugal Cooking: Inexpensive proteins

If you’re like me, you struggle to stay within budget and maintain healthy fridge levels of fresh veggies, fruit, and proteins. Proteins especially are just so expensive. I’m talking about pork, steak, chicken, etc. We need a certain amount of protein each day in order to fuel our bodies appropriately, but buying enough to stay within financial limits is increasingly difficult as prices rise.

I live alone and this essay is aimed mostly at those who live alone or perhaps in a pair. I shop at Kroger. At Kroger, in almost every section, they have a small set-aside part where they put the marked down items. This is true for produce, cheese/cold deli, bakery, hot deli, flowers, gourmet/organic, and fish. One clerk told me that buyers like the marked down items and Kroger likes them because they hardly ever have to throw anything away. If you shop at a different store, I’d encourage you to search out if they also have a marked down/nearly expired section. If they don’t, you could always ask them to start.

A while ago I discovered the fish section’s marked down area. I do not eat meat, but I do enjoy fish. If anything, fish is even more expensive than meat! In the regular section of the fish cooler, Kroger has a pre-made ready for the grill skewer of medium to large shrimp. Five shrimp for $1. Five medium to large shrimp is a portion. I learned years ago that one protein portion should be about the size of your palm. Even more enjoyable, they are already de-veined. Ick, I hate deveining shrimp.

Here are my dinner proteins for the week:

The above represents 6 dinners this week with a fresh protein, for $5.50 total. Not bad, eh?! I try to stay under $40 for the week, and aim for $35, so $5.50 represents a good balance of the total budget.

Any time you can get a protein serving for a dollar or less it’s frugal.

I’ll likely cut the plain tilapia into nuggets and lightly fry them, the other half I’ll cook as a filet and serve with a salad. The seasoned tilapia will halved and sauted. Inside the brown paper package are the two skewers of shrimp. I ate one last night in Pad Thai, which consists of rice noodles, pea pods, tofu, lemon juice and shrimp covered in a Pad Thai tamarind sauce. The other skewer I’ll saute and serve with rice and veggies.

For the protein during the rest of my day, I’ll have quinoa-oatmeal in the morning, and there’s tofu, eggs, chia seeds, peanut butter, nuts, and other kinds of proteins I can combine, like beans and rice, cottage cheese with fruit, etc.

You might wonder how I’ll keep the fish fresh for 6 days when the common advice is to use it up within three. Well, the first 3 days I’ll cook it as the evening comes. On day 3 I’ll cook the rest and then eat the cooked versions as the other 3 days go by.

Now you know why this works for a single person. You can’t do the same frugal shopping with a family, buying one filet at a time! When shopping for a family there are different skills and tricks to employ so as to stay within budget.

Now, I can’t be this lucky every week. Sometimes the sale sections are picked over by the time I get there. Other times, things are on sale that are still too expensive for me, like lobster. Sometimes there are good reductions in price on items I just don’t like to eat. Frugality can be tiring because it demands a constant vigilance and planning ahead. But the results are worth it.

Bon appetit!

Frugal cooking: Making crispy eggplant and roasting peppers; also, fish

Even though it’s hot, I cooked today, meaning: baked.

You gotta do what you have to do.

It had been a while, making do on the stove, eating cereal, sandwiches, cold salads. It’s summer.

But at some point you do have to bite the bullet and turn on the oven and this morning was that time.

It all starts at Kroger. If you hit the reduced produce section at the right time, i.e. just as they stock it, it looks like this:

The cart is not my cart. It’s part of the reduced section, an overflow that would not fit on the regular shelves.

Anything in a red net bag is 99 cents. I bought a bag of red peppers and a bag of orange peppers. I got a bag of lemons, a bag of two eggplants, two trays of cherry tomatoes- one red and one orange- and regular tomatoes.

See? They look perfectly fine. Usually red peppers are $1 each or even more. In the bag they are 33 cents. I saved $12 on produce with what I got.

Anyway, if I buy the reduced produce I am essentially making a commitment to it, both as a promise not to waste food, not to deny someone else the opportunity to buy fresh produce for a good price, and also to financially shepherd my resources well. So that means use it/cook it/eat it in some way.

The produce is the first stop. Depending on what I can get, I make my menu from there. Sometimes soon I’ll get a shallow dish frozen pie crust and make a red pepper tartlet. For now, I roasted the peppers and I’ll use them in antipasto and in scrambled eggs.

I cut them up into strips, toss them with oil, salt, and pepper, and roast till soft and the edges are brown.

Since I got tomatoes and eggplants, I’d decided to bake the eggplants and use the crisp rounds in sandwiches. I’ll need cheese. I headed over to the reduced cheese section

Mozzarella and provolone are both great with eggplant. I went to the reduced cheese section and what did I find? Mozzarella and provolone. 50% off, down from $4 to $1.99. There’s enough to even make a casserole later if I want. Since I already cooked the eggplants, making a casserole would not take long, essentially I just need to heat it through and melt the cheese. I bought a tiny can of tomato sauce just in case I want to do that later in the week.

Here is how I bake eggplant. Cut into rounds. You can peel or not peel. I peel. Sometimes I peel each round after I slice them or sometimes I peel the whole eggplant first.

Dip rounds in egg scrambled with milk, and then bread crumbs. 2 eggs were enough with the two eggplants. Do not use a fork. Once you pierce the eggplant, whether frying or baking, it makes the eggplant round soggy as the oil or the egg-milk mixture seeps into the flesh. Use tongs or your fingers to dredge and turn over the rounds. You can add spices like oregano or salt-pepper to the bread crumb mixture, also Parmesan cheese too. Or you can sprinkle your preferred seasoning over the cookie sheet rounds.

I try to maximize space by filling the cookie sheet but also try to have the rounds not touch each other or overlap. It causes uneven cooking. As the baking process progresses, the eggplants shrink since the heat evaporates the water int he flesh. So if they are touching a little bit, that’s OK. They’ll each be an island unto themselves soon enough, lol.

Two smallish eggplants filled three cookie sheets (of varying size). Bake until crisp on one side then flip. Depending on your oven and the temperature you bake them at (I go 375) it might take 7-10 min on one side then 5-7 on the other.

Yum! Crispy eggplant! I pop two or three of these onto some crispy bread, a couple slices of tomato, and cheese and make a panini on the griddle. You can also use tomato sauce and make a sub sandwich. Or just eat them on the side as a vegetable. You can re-crisp them in the toaster oven, on a griddle, or bake or roast for a few minutes.

I drifted over to the fish section and got a stuffed crab for $1, a salmon filet for $2 (2 meals), and a tilapia filet for $1.35 (fish chowder, 3 meals). 3 proteins for $4.35 and will last for 6 meals.

Tomorrow I’ll reveal a cute, perfect, zen cabin in a bamboo garden I plan to vacation in next spring!

Lesley Stowe crackers, and other things

Summer is still good. I still love it. I don’t get bored. It’s endlessly interesting, wonderful, and relaxing.

It’s been one month, and I have another month to go. School begins again on July 31. However, I do have two days upcoming which are dedicated to professional development, two half-day educational classes on July 17 and July 18.

I’ve been reading and exulting in Herman Melville’s Moby Dick. I say exulting, because of the poetic language and the varied types of language, never mind the riveting story. All excited, I watched Ron Howard’s 2015 movie In the Heart of the Sea, based on the true events that inspired Moby Dick- the wreck of the whaleship Essex which was stove in by an angry sperm whale. Half the story is the sinking, the other half is the survival in open boat for 90 days in the middle of the Pacific. The movie is also riveting. Moby Dick is THE Great American Novel.

I also started The Son, by Philipp Meyer. It’s a television series now, or so I understand, but usually like the book better so I started there. As a McMurtry fan, and a fan of The American West in general, this one had me hooked at the opening line. It’s a spare retelling of a fictional son of a scion family who was kidnapped by Indians and raised among them in their culture. It’s early days but I like it a lot.

I also have been given a wonderful resource, the website of Dr Abner Chou of The Master’s University is a profoundly insightful lecturer and I am going through Job with him. Here is his Expositors Wiki, with the following lectures available:

  • 2 Samuel
  • Acts
  • Biblical Interpretations
  • Biblical Theology
  • Deuteronomy
  • Ephesians
  • Ezekiel
  • Greek Exegesis
  • Job
  • Minor Prophets
  • Zechariah
  • Biblical Theology of Vision
  • Job 2014
  • Gospel of Luke 2014
  • 2 Timothy/Pastoral Epistles
  • Hebrews
  • Advanced Hermeneutics

One thing I did which was to satisfy a goal on my list, was edit the 200 photos I took on my Church Pews & Pulpits Ramble, traveling over 120 miles in eastern rural Georgia to learn about the history of 7 historic and abandoned churches. It was great. I have tried to find a way to post multiple photos on Blogger, such as a slide show embedded within a post, but it’s not possible as far as I have seen. So I will post a review of the trip with a link to my Flickr folder with the photos, tomorrow.

A family at church has a large garden, so you know what that means. They share and I’m a happy recipient. This past Sunday I got an eggplant, two yellow squashes, and a green pepper. I made a saute: as depicted.

Saute onion, green pepper in salt and olive oil:

When the onions are golden and the peppers are soft, I added cubed eggplant, more salt and pepper, a bit more olive oil, and covered until eggplant were soft.

I use it as a sandwich filling, added to spaghetti or penne, or just as a warm salad on the side.

At Kroger grocery store I am always on the lookout for deals. There are a lot. One kind of deal is the WOO-HOO sticker. It alerts the shopper to an item that is about to expire or perhaps is being phased out. Usually, expired. I found these in an organic section the other day. I had never seen them before. I love crackers though so I took a chance. They are Lesley Stowe fig and kalamata olive cracker crisps. They were only 99 cents so, I figured it was worth a chance.

I LOVED them! Curious, I looked them up on Amazon in case I wanted to buy them in the future. I was astounded to learn they sell (depending on vendor) for between $10-30 per box! The next time I passed by Kroger, I bought three more boxes. If there are still more next time remaining on the shelf as there were yesterday, I’ll buy more. Look for the woohoo sticker. It appears on just about anything, from milk and yogurt to produce bags (like shredded lettuce or spinach) to boxed non-perishables.

Another deal is produce in a red net bag. Any item in the bag costs 99 cents. Yesterday I got three red peppers. Since red peppers are usually $1 for one, or more than $1, these at 33 cents per pepper were a good deal.

The peppers are fine, not wrinkled and no spots or mold. One time I saw the produce clerk loading up the spot where they put the bags, and I thanked her profusely for the ability to buy quality produce at a low price, She said “It helps us too. We hardly ever have to throw anything away.”

Another deal I’d gotten last week was three turnips. One, I simply peeled raw and cut up into matchsticks. I added matchstick carrots, and some lime juice and salt and made a salad out of it. The other two turnips, I peeled and cut into fries, tossed in oil, salt and pepper and baked. They got brown but didn’t get crunchy like potato fries do. But they were still very good. Sorry I don’t have an ‘after’ photo.

turnip fries

This weekend when I go shopping again I’ll buy some cans of black beans and make a red pepper, green pepper, cilantro and black bean salad with avocado. It’s filling, healthy and good.

This week I’ve enjoyed a visit from a returning college student who is attending The Master’s University in CA, and attended an ice cream social at another friend’s house. Just to prove I’m not a total recluse, lol.

Last night upon returning home I watched circling birds prepare to roost…enjoyed the cool night air and heard owls late in the wee hours…snuggled with my two cats, one at a time…watched cute clips on Youtube of babies escaping cribs or babies walking around with a bucket on their head, or kittens playing and so on.

I’m appreciative of everything the Lord has given me and grateful for everything He has not given me. Life is good.

Lunch on a budget: Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise

Today is payday so today is grocery shopping day. Yay. I enjoy shopping because everything about Kroger makes the experience pleasurable.

For really busy shoppers, or shoppers who hate shopping, Kroger has unrolled a special service called ClickList. You go online and create a list of purchases you want and type an hour-range of time to pick up. When you arrive, the clerk puts your groceries in the car and you pay right there, too.

I have not used ClickList myself but friends who have really love it. It beats dragging around your kids throughout the entire store. Or dragging yourself around the store for that matter.

But going in is OK for me. The clerks are friendly and helpful. They know where stuff is. The sales are great. The markdowns make obtaining lots of fresh produce and seafood attainable on a budget. The quality of the food is always good. It is a big store, that is a drawback, but if I restrict myself to the areas I usually frequent then I can get in and out efficiently and stick to my budget.

Here is the lunch I prepared after arriving home from the store. It is Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise, ruffled potato chips, and sweet cole slaw. Dessert, strawberries and nectarines with organic strawberry yogurt on top. Sound too expensive for a frugal summer lunch? It’s not. Read on!

Kroger offers skewers of five medium (de-veined) shrimp for $1.00. I like the fact that they are de-veined already, and they only take 3-4 minutes to cook. This is good on a summer day in Georgia. Any protein I can purchase that’s $1 or less per serving is a go.

Red leaf lettuce was on sale this week, $.99 per head. Potato chips were on sale, $1.50 for a large bag. Kroger usually has bags on sale of prepared cole slaw (just add mayo) for $1. The bun you can’t see it; it’s under the lettuce) was on the reduced rack. A bag of 6 kaiser rolls was marked down to $.99, so 20 cents per bun.

The store puts some items from produce in a red net bag on a special shelf. The items are almost always nearly perfect, but whatever is in the bag is 99 cents. I’d bought a red net bag of 5 avocados for 99 cents, so the avocado was only 20 cents. A couple of avocados in the bag were ready but could be eaten tomorrow and one or two were really soft, so I chose a really soft one to make the spicy mayo spread. Including some strawberries I’d had for dessert, my lunch cost around $2.

I didn’t know I was going to make this lunch when I went into the store. It is usually more expensive to decide ahead of time what you’re going to eat and then going to the store to buy the individual ingredients for your selected dish. What I do is look at the weekly sale flyer and I scout around in the store for unadvertised markdowns, and purchase whatever they have available. This method works well if you do not have a family, I admit.

I usually buy the shrimp because it is a good protein for a good price. As mentioned, lettuce was on sale, and an unadvertised markdown was the bag of kaiser rolls at the reduced bread area, as well as the bag of avocados in the unadvertised produce area. I found a large container of organic yogurt marked half price.

A produce clerk was stocking the mark down shelf when I got there. I thanked her for putting what to me are good produce items (non squashed, or otherwise nearly perfect) in the red bags for us. She said that it really helps Kroger too. “We hardly ever have anything we throw away,” she said. This was great news to me. Win-win. I also bought 2 lb of yellow squash, a bag of oranges that I’ll cut up for fruit salad, brussels sprouts, and some orange peppers. Good stuff.

After I got home I decided one of the avocados needed eating right away. I didn’t want to let the shrimp go another day or so. I’d already taken a long time in the store and a hot drive home without refrigerating them so I wanted to cook and eat immediately. Hmmm. I briefly considered “shrimp and grits” as I’d bought a box of instant grits, but in the end I went with the sandwich. I googled ‘shrimp-avocado sandwich’ and voila, the above recipe came up. I had the olive oil and the spices on hand already. I did not have the chipotle spice, so I just substituted Sriracha.