Asparagus!

Wayne Boatwright said:

On Thu 16 Mar 2006 06:17:09p, Thus Spake Zarathustra, or was it sarah
bennett?

Quoted message said:

Wayne Boatwright said:

On Thu 16 Mar 2006 05:20:20p, Thus Spake Zarathustra, or was it
wff_ng_7?

>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
>
>>Depending on the store, I have been buying asparagus at 97¢ or 99¢ per
>>pound for several weeks now and I don't consider where I live to be an
>>especially low cost area. Although it used to be somewhat cheaper to
>>live here than it is now. However, the asparagus is grown in Mexico
>>and I live in Arizona, which I'm sure accounts for the low cost. Some
>>of the nicest, bright green, thin asparagus I've seen in a long time.
>
>I know I've seen asparagus from Mexico around here too this time of
>year, maybe that's where my latest batches came from. In summer, it can
>come from closer areas. Some of the nicest asparagus I've seen in
>recent years came from New Jersey, of all places. I guess there was a
>reason New Jersey was called the "Garden State".
>
>The "normal" price for asparagus at my local Safeway supermarket is
>$3.99 a pound. I believe that is what I saw it at today. I won't buy it
>at that price (or anywhere near it). That price is not necessarily
>indicative of the price for the region as a whole. I live in downtown
>Washington, DC. I believe Safeway sets prices store by store. But
>during sales, prices are uniform region wide. The sales flyers always
>say "save up to [censored]" because the normal price varies by store.

$3.99 is also the "normal" price around here, too. The prices at
Safeway here do not seem to vary from store to store. Typically, not
all chains are running good specials on asparagus at the same time.
When I've seen it at one or two chains ~$1.00/lb at one chain
(including Safeway), it may still be at $1.99-$3.99 at other chains.
It certainly pays to read the ads before shopping.

am I the only one who shops according to whats on sale?

No, that's why I buy a ton of asparagus when it's 97-99c/lb. Likewise, I
look for good prices on other vegetables and fruits, as well as meats.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne, do you freeze, and if so, what is your method for getting a
good result....thanks....Sharon

biig said:

sarah bennett said:

Wayne Boatwright said:

On Thu 16 Mar 2006 05:20:20p, Thus Spake Zarathustra, or was it wff_ng_7?

>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
>
>
>>Depending on the store, I have been buying asparagus at 97¢ or 99¢ per
>>pound for several weeks now and I don't consider where I live to be an
>>especially low cost area. Although it used to be somewhat cheaper to
>>live here than it is now. However, the asparagus is grown in Mexico
>>and I live in Arizona, which I'm sure accounts for the low cost. Some
>>of the nicest, bright green, thin asparagus I've seen in a long time.
>
>I know I've seen asparagus from Mexico around here too this time of
>year, maybe that's where my latest batches came from. In summer, it can
>come from closer areas. Some of the nicest asparagus I've seen in recent
>years came from New Jersey, of all places. I guess there was a reason
>New Jersey was called the "Garden State".
>
>The "normal" price for asparagus at my local Safeway supermarket is
>$3.99 a pound. I believe that is what I saw it at today. I won't buy it
>at that price (or anywhere near it). That price is not necessarily
>indicative of the price for the region as a whole. I live in downtown
>Washington, DC. I believe Safeway sets prices store by store. But during
>sales, prices are uniform region wide. The sales flyers always say "save
>up to [censored]" because the normal price varies by store.

$3.99 is also the "normal" price around here, too. The prices at Safeway
here do not seem to vary from store to store. Typically, not all chains
are running good specials on asparagus at the same time. When I've seen it
at one or two chains ~$1.00/lb at one chain (including Safeway), it may
still be at $1.99-$3.99 at other chains. It certainly pays to read the ads
before shopping.

am I the only one who shops according to whats on sale?

Nooooo.....Sharon, who is going shopping this morning with a list
comprised of sale items from two local stores...

I'm lucky to have five supermarkets within a mile from my house. Both of
the Aldis near me are a bit of a hike, but one is on the way to my mom's
house (I do laundry there every sunday morning), and the other is around
the corner from my SIL. One of the close supermarkets has good prices in
general, decent produce and meats, and their sales beat Aldi prices on a
regular basis. I'm there every week anyhow, because my bank has a branch
inside the store, and it's the closest place for me to deposit my
paycheck. The two stores closest to me have better meats and produce but
are about twice as expensive for those items as I'm willing to pay. One
of them runs good sales, though, and the other has bulk spices and nuts,
which saves money when I only need, say, a 1/4 cup of pine nuts, or need
to refill my oregano shaker. Both of them are a ten-minute walk from my
apartment, which is close enough even in the winter with a preschooler.
The other two are reigonal chains that are nothing special in terms of
quality or prices, but they have deals good enough for me to make a
separate trip some weeks (like milk for 1.78 a gallon, or cheese for
2.00 a pound) Asparagus was on sale at a few different stores this week,
(1.77/1.88 a pound) but I bought spinach instead.

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "limey" <[email hidden]>

Quoted message said:

#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
along with liver and onions and mashed potatoes. Fruit for dessert.

G'day Dora,

I have to say that Qld Rail's liver and bacon was one of my favorite
breakfasts; but I've never managed to make it to anything like the
same standard. :-(

So I'm interested in alternatives such as your liver and onions.

Care to reveal your recipe and method, please? No detail is too
trivial to mention when it comes to a liver neophyte like me! TIA

Quoted message said:

Made Wayne's cream of asparagus soup, to have for lunch tomorrow. Tastes
delicious. Thanks, Wayne!

Cheers, Phred.

--
[email hidden]

Same here, all details for cooking liver and onions gratefully received, as
Husband LOVES the stuff, but my only attempt at cooking it was a disaster,
that I couldn't even bring myself to taste it. (Husband ate it all, but I
think he was just grateful I'd tried!)
He wanted Ox liver, my Mum warned me against this and said I needed lambs
liver, but I didn't listen, even the liver served at school was better than
my attempt.
Sarah

Phred said:

In article said:

#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
along with liver and onions and mashed potatoes. Fruit for dessert.

G'day Dora,

I have to say that Qld Rail's liver and bacon was one of my favorite
breakfasts; but I've never managed to make it to anything like the
same standard. :-(

So I'm interested in alternatives such as your liver and onions.

DH makes great liver and onions. He uses 2 fry pans - one for onions
and one for liver. A couple of spanish onions are thinly sliced with a
mandolin then put into the huge deep sided fry pan with butter. Why
they are cooking, he lightly coats the liver with a flour, salt, and
pepper mixture. He browns each piece of liver in the other fry pan. By
this time the onions are translucent and just beginning to carmelize.
He transfers each piece of liver into the onion pan, cover them with
onions then continues cooking until the onions are nicely carmelized.
The liver comes out nice a juicy! It is the only way I'll eat liver.
My FM used to cook it until it was a dry as a shoe sole; DMIL always
cooked it in tomato juice. I've tried but have never made liver and
onions as good as DH does.

Quoted message said:

Care to reveal your recipe and method, please? No detail is too
trivial to mention when it comes to a liver neophyte like me! TIA

Quoted message said:

Made Wayne's cream of asparagus soup, to have for lunch tomorrow. Tastes
delicious. Thanks, Wayne!

Cheers, Phred.

On Fri 17 Mar 2006 07:02:03a, Thus Spake Zarathustra, or was it biig?

Quoted message said:

Wayne Boatwright said:

On Thu 16 Mar 2006 06:17:09p, Thus Spake Zarathustra, or was it sarah
bennett?

Quoted message said:

Wayne Boatwright wrote:
> On Thu 16 Mar 2006 05:20:20p, Thus Spake Zarathustra, or was it
> wff_ng_7?
>
>
>>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
>>
>>>Depending on the store, I have been buying asparagus at 97¢ or 99¢
>>>per pound for several weeks now and I don't consider where I live
>>>to be an especially low cost area. Although it used to be somewhat
>>>cheaper to live here than it is now. However, the asparagus is
>>>grown in Mexico and I live in Arizona, which I'm sure accounts for
>>>the low cost. Some of the nicest, bright green, thin asparagus
>>>I've seen in a long time.
>>
>>I know I've seen asparagus from Mexico around here too this time of
>>year, maybe that's where my latest batches came from. In summer, it
>>can come from closer areas. Some of the nicest asparagus I've seen
>>in recent years came from New Jersey, of all places. I guess there
>>was a reason New Jersey was called the "Garden State".
>>
>>The "normal" price for asparagus at my local Safeway supermarket is
>>$3.99 a pound. I believe that is what I saw it at today. I won't buy
>>it at that price (or anywhere near it). That price is not
>>necessarily indicative of the price for the region as a whole. I
>>live in downtown Washington, DC. I believe Safeway sets prices store
>>by store. But during sales, prices are uniform region wide. The
>>sales flyers always say "save up to [censored]" because the normal price
>>varies by store.
>
>
> $3.99 is also the "normal" price around here, too. The prices at
> Safeway here do not seem to vary from store to store. Typically,
> not all chains are running good specials on asparagus at the same
> time. When I've seen it at one or two chains ~$1.00/lb at one chain
> (including Safeway), it may still be at $1.99-$3.99 at other chains.
> It certainly pays to read the ads before shopping.

am I the only one who shops according to whats on sale?

No, that's why I buy a ton of asparagus when it's 97-99c/lb. Likewise,
I look for good prices on other vegetables and fruits, as well as
meats.

--
Wayne Boatwright o¿o ____________________

BIOYA

Wayne, do you freeze, and if so, what is your method for getting a
good result....thanks....Sharon

No, Sharon, I gorge! <vbg> I really don't like frozen asparagus, and I
detest the canned stuff. That leaves me with enjoying eating as much as I
can possibly manage when it's available fresh and cheap.

I have frozen cooked puree made with a small quantity of chicken broth,
which I later use for cream of asparagus soup. That has been successful.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

biig wrote:

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

$3.99 is also the "normal" price around here, too. The prices at Safeway
here do not seem to vary from store to store. Typically, not all chains
are running good specials on asparagus at the same time. When I've seen it
at one or two chains ~$1.00/lb at one chain (including Safeway), it may
still be at $1.99-$3.99 at other chains. It certainly pays to read the ads
before shopping.

am I the only one who shops according to whats on sale?

Nooooo.....Sharon, who is going shopping this morning with a list
comprised of sale items from two local stores...

A lot of my grocery dollars are not spent in grocery stores but I'm a
sale shopper too especially during the winter months when I have to buy
out of season fresh vegetables.

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "limey" <[email hidden]>

Quoted message said:

#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
along with liver and onions and mashed potatoes. Fruit for dessert.

G'day Dora,

I have to say that Qld Rail's liver and bacon was one of my favorite
breakfasts; but I've never managed to make it to anything like the
same standard. :-(

So I'm interested in alternatives such as your liver and onions.

Care to reveal your recipe and method, please? No detail is too
trivial to mention when it comes to a liver neophyte like me! TIA

Quoted message said:

Made Wayne's cream of asparagus soup, to have for lunch tomorrow. Tastes
delicious. Thanks, Wayne!

Cheers, Phred.

--
[email hidden]

Same here, all details for cooking liver and onions gratefully received,
as Husband LOVES the stuff, but my only attempt at cooking it was a
disaster, that I couldn't even bring myself to taste it. (Husband ate it
all, but I think he was just grateful I'd tried!)
He wanted Ox liver, my Mum warned me against this and said I needed lambs
liver, but I didn't listen, even the liver served at school was better
than my attempt.
Sarah

Here's how I do it.

You want 1/2 inch thick slices of liver. Rinse and trim off anything you
don't want to eat such as blood vessels. Be sure the membrane around the
outside is removed (it is often not present having been removed during
processing). If it remains it will cause the liver to pucker when cooked.
Sprinkle with S&P and dredge in flour. Set on a rack. Do not do this too far
in advance - maybe 15 min.

Cook your bacon in a cast iron skillet. About 2 slices per person is about
right. Set aside, leaving the fat in the pan.

Decide how much onion you want per person. I like about 1/2c. Since it
reduces during cooking, slice twice as much onion, thinly. I use regular
yellow cooking onions. Cook in the bacon fat over medium heat for 10-15
minutes until limp and just starting to brown. Remove and keep warm.

Heat the pan until it is just smoking. Add the liver and cook for about 1
minute on each side. You want a little pink left in the center. Place the
liver on plates and top with the bacon and onions.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Melba's Jammin said:

I do it, too, Sarah, although not exclusively. Mostly I buy what I need
to keep my pantry stocked as I like it. Usually my sale shopping is for
canned goods -- usually tomato products or canned soups or canned beans
(I'm thinking of the stuff that gets stored in the basement) -- and
meats. MOF, I almost never buy meat that's not offered at a sale price.
AFA produce goes, I buy what I want and need when I want or need it --
that is, I think, a benefit of not having to be quite so careful about
expenditures since it's just two adults in house.

I guess I'm basically similar... things that are non perishable (or can be
frozen) I buy on sale and stock up. Keeping a little ahead, I can wait until
an item goes on sale again. There will always be another sale coming on so
many products; it's like clockwork. Produce is different because it is
perishable and basically can't be frozen. But I can be swayed by sales even
there, like the asparagus on sale vs. another vegetable. Another example is
fruit for breakfast cereal. I absolutely must have fruit on my cereal, but I
am flexible about what kind. A couple of weeks ago, it was mangoes on sale,
so I got those. Another week, bananas, so I got those. This week it was
strawberries again, so I got those.

--
( #wff_ng_7# at #verizon# period #net# )

On Fri 17 Mar 2006 09:10:20a, Thus Spake Zarathustra, or was it Peter
Aitken?

Quoted message said:

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "limey"
<[email hidden]> wrote:
>
>#1.29 a pound yesterday at the Safeway. It will be on the menu
>tonight along with liver and onions and mashed potatoes. Fruit for
>dessert.

G'day Dora,

I have to say that Qld Rail's liver and bacon was one of my favorite
breakfasts; but I've never managed to make it to anything like the
same standard. :-(

So I'm interested in alternatives such as your liver and onions.

Care to reveal your recipe and method, please? No detail is too
trivial to mention when it comes to a liver neophyte like me! TIA

>Made Wayne's cream of asparagus soup, to have for lunch tomorrow.
>Tastes delicious. Thanks, Wayne!

Cheers, Phred.

--
[email hidden]

Same here, all details for cooking liver and onions gratefully
received, as Husband LOVES the stuff, but my only attempt at cooking it
was a disaster, that I couldn't even bring myself to taste it. (Husband
ate it all, but I think he was just grateful I'd tried!)
He wanted Ox liver, my Mum warned me against this and said I needed
lambs liver, but I didn't listen, even the liver served at school was
better than my attempt.
Sarah

Here's how I do it.

You want 1/2 inch thick slices of liver. Rinse and trim off anything you
don't want to eat such as blood vessels. Be sure the membrane around the
outside is removed (it is often not present having been removed during
processing). If it remains it will cause the liver to pucker when
cooked. Sprinkle with S&P and dredge in flour. Set on a rack. Do not do
this too far in advance - maybe 15 min.

Cook your bacon in a cast iron skillet. About 2 slices per person is
about right. Set aside, leaving the fat in the pan.

Decide how much onion you want per person. I like about 1/2c. Since it
reduces during cooking, slice twice as much onion, thinly. I use regular
yellow cooking onions. Cook in the bacon fat over medium heat for 10-15
minutes until limp and just starting to brown. Remove and keep warm.

Heat the pan until it is just smoking. Add the liver and cook for about
1 minute on each side. You want a little pink left in the center. Place
the liver on plates and top with the bacon and onions.

That's pretty much how I cook it, too.

In a recent thread, someone suggested adding a splash of balsamic vinegar
to the onions. I haven't tried it yet, but thought it sounded good.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Nancy Young said:

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

wff_ng_7 said:

I guess there was a reason New Jersey was
called the "Garden State".

I haven't been there in years but I remember being surprised at how
beautiful it was. Shattered a stereotype of it being industrial and
nothing more. Seems to me I've heard good things about tomatoes grown
there, too.

The turnpike is hideous and manages to be so pretty much from
end to end. People can be forgiven if they think that's what it's
like.

Yep, you start with Dupont's Chambers Works coming in from Delaware and you
end with Exxon's Bayway Refinery in Linden approaching NYC! ;-) That's
America's view of New Jersey. But going a few miles off to either side of
the Philadelphia/New York City corridor, it can be a very beautiful state.

I think part of the origin of the name "Garden State" came from the large
amount of truck farming supplying produce to the Philadelphia and New York
metropolitan areas. I believe Long Island was also known for truck farming
at one time. Some of the things Long Island was famous for seem long gone. I
was recently talking to a neighbor and mentioned Long Island duck, and she
gave me this look like she had no idea what I was talking about. I guess
it's been a while since that was the nation's center of the duck industry.
Long Island potatoes were also famous at one time. Though I haven't seen a
Long Island duck for many, many years, I did buy a bag of potatoes from Long
Island within the last year or so.

--
( #wff_ng_7# at #verizon# period #net# )

Ranee Mueller said:

In article <[email hidden]>,

sarah bennett said:

am I the only one who shops according to whats on sale?

Nope. 🙂

One income, six people, soon to be seven, two in private school. We
shop the ads, the sales, consignment and thrift shops. 🙂

I'm single but I like to cook a lot from scratch, I'll rarely buy anything
that is *not* on sale...in fact the only time I normally buy a "hard" copy
of the local newspaper is on Wednesdays so's I can peruse the food ads. To
me it's kinda fun and it's also an exercise in discipline...I am not
especially restrained money - wise but I like to challenge myself by being
"creative" this way.

I know *so* many folks who are always poor - mouthing at the end of the week
or the pay period or whatever, in many cases they are very careless with
their food dollars, e.g. eating out/ordering carry - out many nights of the
week, buying food on impulse, buying expensive lunches every day, wasting
food, or whatever. Most of these are younger and I guess the concept of
frugality (let alone common sense) was never instilled in them...

--
Best
Greg

wff_ng_7 said:

The "normal" price for asparagus at my local Safeway supermarket is $3.99

a

Quoted message said:

pound. I believe that is what I saw it at today. I won't buy it at that
price (or anywhere near it). That price is not necessarily indicative of

the

Quoted message said:

price for the region as a whole. I live in downtown Washington, DC. I
believe Safeway sets prices store by store.

Is your Safeway the infamous "Soviet" Safeway on 17th St. East of Dupont
Circle by any chance? Ye gawdz that place is awful -- *and* expensive!

Safeway owns the Jewel chain here in the Midwest (Chicago) and Jewel has
really taken a noze dive since Safeway bought them...

I posted my recent Jewel shopping foray on chi.general, FWIW here it is:

Subject: My Sucky Jewel Shopping Experience...

"Okay, I was a big brave boy and decided this past Thursday afternoon to pay
a visit to my local Jool's...it's the one on B'way just south of Addison.
My preferred store is the Treasure Island on that strip (Dominick's of
course is off the radar since their B'way/Barry store burned to the ground
last year; I never shopped much there anyways in the last few years)...

I hadn't been to this particular Jool's in prolly about seven or so years.
They were having a "Thursday - only!" special of Kraft Mac 'n Sleeze, three
for a buck so I thought "what the heck"...

My observations:

- Shopping in this store is like shopping in a crowded BASEMENT, it's very
claustrophobic. The aisles are narrow, the shelves are stacked very high,
and the ceiling appears to be dropped low. I remember this store since
before it's last re - modeling, it was okay space - wise back then. Now it
seems like some sort of grocery shopping Skinner Box experience...

- Jewel's MISLEADING advertising, especially their "TEN for TEN dollars!" or
"THREE for FIVE dollars!" schtick. Anyone with brains can read the
Wednesday food ads and get cheaper prices on this stuff elsewhere, including
down the street at Treasure Island. I wanted to yell at all the little old
ladies shopping there, "Hey, go down the street to Treasure Island, that
pension check will stretch MUCH farther...!!!". I can ordinarily beat
Jool's "Preferred Card" prices at TI on most any item or basket of items...

Another trick is to have "reduced from" price tags on most everything on the
shelves. Like Jool's - brand kielbasa is "Only $2.99...REDUCED from $3.99!"
to which I reply "Do I look like I was born in a barn?". I guess they think
so...

- Crummy meat. Boy if Jool's was my only meat source I'd hang it up and
become a vegan. Waaaaay over - priced and on top of that the meat is only
"Select" grade...they also price a lot of stuff by the *portion*, not by the
*pound*...

- Self check - out. Hey, at these prices I'm NOT checking out by myself,
I'll let them do it...tawk about adding insult to injury :-|

- The store was generally poorly - stocked, lots of big stocking carts in
the way with employees stocking the stuff. Lots of product strewn/spilled
in the aisles. Would it kill 'em to hose down that dank 'n dirty entryway
where the carts are all stored?

- Why is a place so CROWDED on a random Thursday at 3:30 PM? This joint was
so jammed that it reminded me of a scene from some atomic disaster movie. I
mean it was so crowded everywhere you literally were elbowing people at ALL
times...it was like running a grocery guantlet and the air of general
desperation was akin to being on _Supermarket Sweep_.

My haul: Yoplait yogurt (50 cents each), Kraft Mac 'n Sleeze, coupla jumbo
cans of jalapenos, some cans of Red Gold tomatoes, some Jool's brick
cheese...

Unless there is something really outstanding bargain - wise I won't be
back...

--
Best
Greg"

</>

On Fri, 17 Mar 2006 06:49:21 -0600, in rec.food.cooking, Melba's Jammin'

Quoted message said:

I almost never buy meat that's not offered at a sale price.

I'm the same way, and I always have more in my freezer than I need.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

"Michael "Dog3" Lonergan" wrote >

"limey" wrote>

Quoted message said:

Quoted message said:

#1.29 a pound yesterday at the Safeway. It will be on the menu
tonight along with liver and onions and mashed potatoes. Fruit for
dessert.

Made Wayne's cream of asparagus soup, to have for lunch tomorrow.
Tastes delicious. Thanks, Wayne!

Dora

Asparagus is still expensive here in St. Louis. It was "on sale" this
week
for $1.97 a pound. A buck 29 sounds good to me. How much did you buy?

Michael

I'm slapping myself. I bought two pounds and now the sale is over.

Dora

"Gregory Morrow"

Quoted message said:

Is your Safeway the infamous "Soviet" Safeway on 17th St. East of Dupont
Circle by any chance? Ye gawdz that place is awful -- *and* expensive!

Safeway owns the Jewel chain here in the Midwest (Chicago) and Jewel has
really taken a noze dive since Safeway bought them...

I have shopped in the Safeway you mention if I'm in the neighborhood and
happen to think of something I need. But not very often. That store is
incredibly small by today's standards. But I guess for those in the
immediate neighborhood, it's a convenience that's nice to have. There is a
big Whole Foods market that opened a couple of years ago a few blocks east
on P St. between 14th and 15th, so there are more options now.

My Safeway is the one in Southwest, at 4th & M. It's considerably bigger
than the Soviet Safeway, but much smaller than the typical suburban
supermarkets built recently. Soon it will be the ONLY open business in the
office/shopping complex it resides in. The office portion closed several
years ago, and most of the stores have vacated since. It's a wasteland right
now. Such is urban redevelopment. This complex was the headquarters of EPA,
but they moved out. The redevelopment was to begin when they got a letter of
intent for their new lead tenant's headquarters, Fannie Mae. But then the
Fannie Mae financial scandal broke and they backed out. So the complex sits,
mostly empty, awaiting the wrecking ball.

Things are looking up though. DC is booming, and this part of the city was
recently "discovered". The new baseball stadium for the Washington Nationals
is really going to happen now, ground breaking just a few weeks away. The
new stadium site is about 5 blocks east of this moribund office/shopping
complex.

Speaking of Safeway owning other chains, they used to own a Safeway chain in
the UK from the 1960s to the 1980s, but sold it after emerging from a
leveraged buyout. I did a quick look and saw Safeway UK doesn't exist
anymore... it's been bought by Morrisons a couple of years ago and renamed.

--
( #wff_ng_7# at #verizon# period #net# )

"wff_ng_7" wrote

limey said:

Quoted message said:

#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
along with liver and onions and mashed potatoes. Fruit for dessert.

You must live in a slightly lower cost area... asparagus was on sale here
at Safeway last week for $1.39 a pound (Mid Atlantic). Back up to the
normal outrageous price this week.

( #wff_ng_7# at #verizon# period #net# )

You are living in an overpriced area, in downtown DC. My son works there
and lived there until he moved to North Bethesda, also an overpriced area.
Since he moved to DC from Manhattan, NYC, he didn't notice the prices. I
now live on Maryland's Eastern Shore and I can assure you that's not
low-cost, either, but not as inflated as DC. $1.29/lb. was a good price - I
wish I had bought more, but the sale's over.

Dora

Melba's Jammin said:

In article <[email hidden]>,

sarah bennett said:

am I the only one who shops according to whats on sale?

I do it, too, Sarah, although not exclusively. Mostly I buy what I
need
to keep my pantry stocked as I like it. Usually my sale shopping is
for
canned goods -- usually tomato products or canned soups or canned
beans
(I'm thinking of the stuff that gets stored in the basement) -- and
meats. MOF, I almost never buy meat that's not offered at a sale
price.
AFA produce goes, I buy what I want and need when I want or need it --

that is, I think, a benefit of not having to be quite so careful about

expenditures since it's just two adults in house.
--

Im much the same, i keep an eye on the adverts, got "Snow's" clam
chowder 2 cans for a dollar the other day. Limit 4 per customer so i
went with a friend and got 8 cans for my self (my friend don't like clam
chowder), im goinmg back to day for another 4 but dont have much hope of
getting them as i expect them to be sold out.

I don't routinely shop at costcos but picked up 16 cans of garbonzoes
there for around 5 dollars a few months ago.

Our local ":Chinatown" is such a great resource that i don't go much any
where else these days. Whole frozen Tilapia for 98 cents per pound, and
Pomalos 2 for a dollar. Im waiting to see if this spring brings a
repeat of the incredibly good, large leeks at 2 for a dollar we got
there last spring.
---
JL

"Phred" wrote

limey said:

Quoted message said:

#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
along with liver and onions and mashed potatoes. Fruit for dessert.

G'day Dora,

I have to say that Qld Rail's liver and bacon was one of my favorite
breakfasts; but I've never managed to make it to anything like the
same standard. :-(

So I'm interested in alternatives such as your liver and onions.

Care to reveal your recipe and method, please? No detail is too
trivial to mention when it comes to a liver neophyte like me! TIA

Cheers, Phred.

G'day, mate!

If you look at Peter Aiken's recipe in this thread, it's just about
identical to the way I make liver and onions. The method was taught me
years ago by my proficient husband, since I had been turning out a long
string of shoe leather liver. ;-) I haven't had another failure, more kudos
to him.

Dora

biig said:

sarah bennett said:

Wayne Boatwright said:

On Thu 16 Mar 2006 05:20:20p, Thus Spake Zarathustra, or was it

wff_ng_7?

Quoted message said:

Quoted message said:

>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
>
>>Depending on the store, I have been buying asparagus at 97¢ or

99¢ per

Quoted message said:

Quoted message said:

>>pound for several weeks now and I don't consider where I live to

be an

Quoted message said:

Quoted message said:

>>especially low cost area. Although it used to be somewhat

cheaper to

Quoted message said:

Quoted message said:

>>live here than it is now. However, the asparagus is grown in

Mexico

Quoted message said:

Quoted message said:

>>and I live in Arizona, which I'm sure accounts for the low cost.

Some

Quoted message said:

Quoted message said:

>>of the nicest, bright green, thin asparagus I've seen in a long

time.

We are running 1.50 - 2 dollars a pound right now but it wont be long
till it gets down to 60 - 90 cents a pound.
---
JL

limey said:

If you look at Peter Aiken's recipe in this thread, it's just about
identical to the way I make liver and onions. The method was taught me
years ago by my proficient husband, since I had been turning out a long
string of shoe leather liver. ;-) I haven't had another failure, more
kudos to him.

I used to hate liver as a kid, probably because of the way my mother cooked
it. It was like shoe leather. That is because she wanted to make sure it was
"thoroughly" cooked, or completely dead:

But we've got to verify it legally, to see
To see?
If she
If she?
Is morally, ethic'lly
Spiritually, physically
Positively, absolutely
Undeniably and reliably Dead
As Coroner I must aver, I thoroughly examined her.
And she's not only merely dead, she's really most sincerely dead.

Only after my mother pronounced the liver positively, absolutely, undeniably
and reliably dead, did she serve it to us! 😉

--
( #wff_ng_7# at #verizon# period #net# )