shopping | Dinner With Joy

Sep 10

REAP THE FALL – Fresh, Frozen and Canned Produce Recipes

Before starting this week’s posting I have some announcements to make. On Labor Day, September 2, my article; “Hello September” was featured on the new on-line food magazine The Bwyd (thebwyd.com). Read more

Jul 19

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BEWARE RISING MEAT PRICES – Meat Buying Tips and International Meat Recipes

Sometimes it doesn’t feel good to be right. In fact, at times you’d rather be wrong and this is one of them for me. For nearly a year, I’ve been reporting predictions that meat, especially beef prices, were going to continue to go up. Just a few weeks ago, I warned that the usual pattern was to see them rise right after a holiday. Read more

May 9

Rice and Carbohydrates – Myths, Truths and Rice Recipes

I knew a man who hated buffets and carbohydrates. The seventh if ten children, his mother had long since decided that preparing food for her brood was difficult enough without having to clean serving dishes too. Read more

Mar 8

Shoppers Beware of Experts on Food Cooking and Food Shopping TV Shows

Surprise! I like to watch food shows. I always have. Julia Child is part of my earliest T.V. memories. At the time, I couldn’t begin to comprehend the tremendous amount of effort and dedication that went into her translations, not only of the ingredients, measurements, and directions, but also of the spirit of the recipes themselves. Read more

Mar 1

Tips and Information on Buying Meats at the Grocery Store

I want to thank you all for your comments. I really appreciate the feedback and am happy if I can help save on food bills and keep meals interesting. Read more

Feb 23

Budget Food Shoppers Do the Math – Calculate Food Cost Per Item

The supermarket flier lingo, it is a-changin’! There were hints last fall, but since the first of the year it’s more evident each week. Oh, there are still plenty of the 2 for X-amount offers there, but the X-amount is rising in all categories. Read more

Jan 19

Busting Food Freezing Myths and Providing Freezing Basics

I know I promised information on freezing entrees, but realized I should cover the basics first.

I’m sure all of you obey the First Rule of Freezing; Never Refreeze. If the food was raw when frozen, it can be cooked then frozen again. If it was cooked, consume it or discard it. If when buying, there is any question that something might have been frozen to transport it to market, ask the butcher or fish monger. Read more

Jan 11

Prepare for Unexpected Parties by Amortizing Occasions

Anyone who’s read my Plan, knows that the first step is to take inventory and find if there’s an area showing a tendency to over stock. In any surplus, some items linger past their expiration date, and that’s money wasted. Then the Plan’s guiding principle is to draw-up a weekly menu, use it to compile a complete shopping list and not deviate in the market–no impulse buying. Of course, I offer directions and outline incentives to make the Plan work. Sill, the question might be asked if the concept of provisioning for events in advance isn’t a contradiction. My answer is that it’s actually an extension, only a slightly different application of the same rules.

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