I was ready to go when I woke up. Saturday was the monthly meeting for my writing association, and I was able to squirrel away a cup of leftover fruit for my breakfast. I also picked up a cup of beautiful tomatoes, grown in East Oakland by the most amazing silver-maned erotica author you could ever hope to meet.
Then I went back to bed. With the Netflix increase this month, it’s no longer in my budget, so I watched my last online movie in bed (Tees Maar Khan; good, but not as good as Dil Bole Hadippa. You can’t beat cross-dressing romance and cricket stars) and put my account on hold. Sigh. I’ll be back. But I bet I’ll get a lot of writing done in the meantime.
I braved the world outside the covers just long enough to make a fried egg and fresh tomato wrap (with some Barbados hot sauce a co-worker brought back for me last year) and heat up leftover squash soup, and make a quick trip to the Farmer’s Market.
I hit Walgreens first for some milk and cash (already breaking my rule 4; milk at walgreens is anything but cheap, but I forgot to hit an atm) then the Temescal Market, just before closing. And what a haul I was able to pick up!
There wasn’t much variety – everyone was packing up for the day – but man, the deals! All of the above cost me $7.75, and should get me through the week. A full bag of peaches for $1!
Which is good, because my summer squash soup plan went out the window (goodbye, rule #3) as soon as I got home and realized I’m out of olive oil. Luckily, there just happens to be some leftover from my work’s summer courses; no one’s going to use that before next year. Score! But, it means I had to scavenge through the fridge and end up with a pricier wrap.
So. Freaking. Good. And there’s enough for tomorrow’s lunch. Shrimp, zucchini, fresh corn, tomato, and hot sauce. Yum.
So here’s my tally so far, including any tax:
$7.75 veg for the week
$2.00 shrimp, roughly
$2.50 leftovers for tonight & tomorrow, roughly (zuke, corn, squash soup)
$0.90 whole wheat tortillas
That leaves me with $15 for meat, bread, and pasta. Let’s see what I can do tomorrow.
I’m stoked with the healthy choices I’ve found so far, but it’s a heck of a lot of work. Plus, I’ve still got it easy with my freegan opportunities and markets; they don’t take food stamps at the farmer’s market.