Look what I found! I love abandoned shopping lists –they save me the trouble of openly ogling people’s grocery carts.
I have several techniques for cart ogling. There’s the Pretend to Rearrange My Items, which lets me walk around the cart and lean over for a better look at what’s in your cart — all that lunch meat and just one bag of carrots? You call that a balanced diet? There’s the How Interesting the Enquirer is This Week while I’m eyeing those two large boxes of prunes — constipated, poor dear.
Here are my two latest finds. I love the color coding of this one: grocery items in blue ink, produce in green ink, action steps in red ink. Pure organizational poetry.
Notice that the shopper is buying two of everything: napkins, cups, plates, two (Big) boxes of Cheer, cereals, milks and creams. Possibly for Mary. Mary doesn’t get any grapes, bananas or berries. Or cheese. Hard cheese, for you, Mary.
And the yellow list. Plug covers, stair locks, vitamins, potty seat. Get out the garter belt and lubemartinis and rock music – it’s a weekend away while grandma’s got the kids. Listen, Grammy, between a potty training child and some off-leash dogs, you’ll have your hands full. I hope that “dead bolt — try” goes smoothly at least.
If you’re addicted to shopping lists, there are more at Shopping List compendium, a collection of annotated lists from somewhere in southern England.
Rummaging thru the fridge the other day, I found something really old. Which is a real surprise, since the fridge is new. And whaddaya know, it was the same damn item I found the last time I wrote about The Oldest Thing in My Fridge, about 15 years ago. A tub of miso.
Uh, what is this for? they ask. And I don’t have a good answer.
Miso, miso, why do you tempt me in the store? Is it your promise of good health? That tasty miso salad dressing ? The lure of the exotic?
Finally, finally, I found a recipe that uses large amounts of miso, and it’s really tasty. Like an atheist in a foxhole, I promise that if I can use up this tub of miso, I won’t buy another one. Soon.
What’s the oldest thing in your fridge? Come to Tup and get permission to chuck it!
From Peeling the Wild Onion by the Junior League of Chicago.
¾ cup to 1 cup white (shiro) miso
¼ cup sake
¼ cup mirin or medium-dry sherry
1 tablespoon dark brown sugar
4 halibut fillets
Olive oil for coating
Combine the miso, sake, mirin and brown sugar in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 2 minutes, stirring occasionally. Pour into a glass baking dish and cool completely. Add fillets, skin side down. Turn to coat both sides. Cover and marinate for 12 to 24 hours. Scrape most of the solids from the fillets and pat dry. Brush with olive oil and grill for 8 minutes or until fish flakes easily, turning once. Serves 4.