6-6-25 Fri/Log

 W: 312.8                BS: 108

No more No-booze.  Herself is on a 10 day cruise, and it's a perfect time for me to relax with a glass on a quiet evening.  Not going to miss that.

• Vacuum up & down
• Laundry 1
• Laundry 2
• Dishes
• Make the bed
• Put clothes away
• Load dehydrator.
• Clean bathroom.
• Clean kitchen
• Chuckins & eggs
• Tend garden
• Groceries at 2
• Taxi 1
• Taxi 2
• Taxi 3
• Make stock
• Shot
• ?

I tend to keep a bowl on the counter for all the small lots that hold temporary company.  That keeps them close to hand when the cookening happens.  Shallots, garlic, jalapenos, tomatillos, lemons, limes, etc.  Those things we have a just a couple of, bought with intent.

This morning I glanced at that bowl, thought to myself "Self, those need used right soon".  A second glance and I said "Self!  That right there is a bowl of kick ass salsa waiting to happen!"

Peel peel.  Clean clean.  Dribble in some olive oil, red wine vinegar, sugar, cayenne, salt, black pepper.  Spinny spinny in the processor.  Fold in some sweet corn.  BAM!   Fresh salsa for tonight's chicken cheesesteaks sandwiches.

$11.56

A quick hike around the grocery store perusing the last-chance sale racks.  One for produce, and on the other side of the store another rack for everything else but meat.  Meat gets yellow tags, and I can spot one at 30 feet.

Two packs of cold chicken, 8 pieces each.  One of fried and one of roasted leg quarters.  Two small bags of tomatoes and three small bags of onions.  $11.56 for the whole lot.

Boy and I ate the fried chicken for a late lunch, saving the bones.  The leg quarters, fried chicken bones, and all the veggie cut-offs from the freezer went into the pressure cooker for two hours.  I'll probably get at least a gallon of rich stock from that, and we also got lunch.

The tomatoes and onions are now sliced and packed into the dehydrator.  We can always use dried tomatoes and onions, all year long.  A bag of onions and a few tomatoes left over.

So, for $11.56 we got lunch, at least 4 quarts of primo chicken stock, and likely at least a pint each of dried tomato and onion.