A while back (in 2005 to be precise) I posted about discovering discount grocery stores. Darrylvkjust just let me know about a directory of discount and salvage stores. It doesn't include stores like Aldis, Price Rite or Save-a-Lot.
Speaking of food, our dinner time has been in a state of flux since school started mainly due to 5:15 - 6:00 swim team practice Monday, Wednesday and Friday for Rob. This past week he got moved up to the next level which means 6:00 - 7:30 swim team practice Monday, Wednesday and Saturday practice from 1:00 - 2:30. This is good news for us. If dinner is ready at 5:00, we'll have time to eat before we head to practice. It also gives Jim the opportunity to exercise while Rob swims rather than going to the Y at 5:30am. I just have to get into a rhythm of having dinner ready by 5:00.
On Tuesday evening, due to more veggies than my fridge could hold, I put a huge bunch of chopped celery, a pound of chopped tomatoes and 3 eggplants (I salted and rinsed these first) into the slow cooker on low. The cover wouldn't close all the way so I added a bit of water and told Jim, with a lot of false confidence, that it all would cook down and fit easily. Imagine my surprise and delightwhen I woke up in the morning and it actually had!
I added some red lentils to the mix, along with some nutritional yeast, a tablespoon of sugar, a half teaspoon of seasoned salt, some onion and garlic powder. To serve, I made some pasta and toasted a handful of chopped walnuts in a cast iron pan. I mixed the walnuts into the eggplant mixture and served it like a sauce over the pasta. It wasn't bad for a meal built totally out of a lack of storage space!