Last week I ate peanut butter and jelly sandwiches with chips for dinner every day. I followed those main courses with dessert: vanilla ice cream sprinkled with handfuls of chocolate chips. Apparently, if I don't plan like an adult, I'll eat like a 5-year-old.
Because my blood glucose levels have got to be off the charts, and because I received the latest copy of Cooking Club magazine, it's time to cook something legitimately well-rounded. The majority of the summer issue is geared toward grilling so I'm going to have to 1. buy a grill, or 2. improvise. We'll see if I try injecting sugar straight into my veins when my brain realizes the lack of continuous sugar.
Grill-Roasted Chicken with Tarragon Creamed Corn
Because my blood glucose levels have got to be off the charts, and because I received the latest copy of Cooking Club magazine, it's time to cook something legitimately well-rounded. The majority of the summer issue is geared toward grilling so I'm going to have to 1. buy a grill, or 2. improvise. We'll see if I try injecting sugar straight into my veins when my brain realizes the lack of continuous sugar.
Grill-Roasted Chicken with Tarragon Creamed Corn
Lemon-Almond Muffin with Lemon Drizzle
Stater Bros.
Stater Bros.
- Knudsen heavy whipping cream: $1.99/half-pint
- Breyers french vanilla: $4.49
- Foster Farms whole chicken: $4.71 @ 0.99/lb
- green onions: $0.79/bunch
- white corn in husks: $4.72/6 (though I was charged for 8)
- lemons: $0.69/2
- fresh tarragon: $2.49
- TOTAL: $20.57
Ralph's:
- Dannon plain yogurt: $4.19
- TOTAL: $4.19
Grand Total: $24.76
Total for the year: $1045.67
Total for the year: $1045.67
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