Peanut Butter and Company

The Mrs. went to a new store over the weekend because that's what she does. I think the name is the Christmas Tree Shop in Freehold, and she found a bunch of stuff on spoecial. One of these things is Peanut Butter and Company Spicy Peanut Butter. This sells at QVC for around 8 bucks for a 16 oz. jar and around the same (with shipping) at the company website. She paid $2.69.

But it is only a bargain if it's good, right? And, it is very good.

And hot as heck, too. When I had my toast with this and jelly this morning, it brought the heat. And it stayed for a while. It wasn't painful heat, but it definately woke up the old taste buds. I would have to say I liked it a lot, but not for 8 bucks a jar. Ok, so I'm cheap, but prefer the term frugal. Unfortunately, we are out of tomatoes, so I couldn't have it as a PB&T, which, of course, is the ultimate test for me. If the jar makes it to the weekend, the Mrs. will make a trip to Shop Rite to get a tomato so I can really enjoy my peanut butter. It's good with jelly, for you non adventurist types.



Coming soon: Marshmallow taste test.

The market is in full swing

The Mrs came back with multi colored peppers today, along with zuchini, mushrooms, and a load of tomatoes. And, of course, more of the best peaches we've had in years.

Tomorrow, she will make spaghetti and serve sauted zuchini and onions over it.

One thing I've found is that really fresh local ingredients can stand on their own. A little extra virgin oil, a sprinkle of hot pepper flakes, and they are good to go. I don't even use sea salt most of the time. And just the smallest amount of shredded Romano cheese, and it's ready.

I'm looking forward to some thick sliced tomatoes on my sandwiches this week.

Whether it will be with mayo, or peanut butter (I'm telling you, this will catch on one day) New Jersey tomatoes are fine eating.

Low in calories, almost no fat, and one of the most versatile ingredients around. Delicious fresh, cooked, or dried, what other fruit has so many uses?

Foods of our forefathers

I know plenty of us have an image of grandma spending hours in the kitchen preparing complicated 5 course meals richly laden with sauces and home made breads.

Maybe some did, but I don't think most had the time or energy to do that. But what they did do is cook inexpensively. Most of the great dishes we love as ethnic cuisine, for the most part, came about because they were cheap.

A lot of Italians ate greens and pasta because they were dirt cheap. The greens were often found growing wild. I remember the old ladies used to go in the fields across the street from my home (and I lived in a small city) and pick greens throughout the growing season.

Early spring was dandelion. Before the flowers bloomed, the little weeds were excellent eating. And if it was a bumper crop, well, grandpa made some dandelion wine.

As the season progressed, they picked other greens, and incorporated these freebies into their diets.

Broccoli rhab should be out soon. This is a gourmet dish on some restaurant menus, costing 10 bucks or so a plate. It can be made at home for under a buck. Bitter greens like this can be very beneficial, health-wise.

Still others that I knew had gardens. Again, this was in a city, and I am talking about realtively small pieces of land. The entire property, including the house, couldn't have been more than 40' x 100'. And one neighbor, in particular, grew nearly all his family's tomatoes, peppers, onions, corn, grapes, zucchini, and beans. They canned a lot of it, too. He saved scraps for fertizer, and saved his seeds from year to year, so his cost was minimal.

Today, we would put up an awning, he had a grape arbor. It provided shade, fresh fruit, and some wine. This was a serious urban farmer.

And he wasn't the only one. It was common to see such things in very small spaces. We have gotten away from that, I think.

It may be too late to do much planting right now, but there may be some later crops that can be put in. At the very least, make plans for next year. Nothing is better (or cheaper) than fresh produce right from your own garden. And no need to worry about getting diseases from produce you grow yourself, organically, like tomatoes with salmonella.

Farmer's markets are getting ready to open. Pay them a visit for the best produce at the best prices. Eat seasonally and save the most.