Shopping at Aldi

I’ve been meaning to write this post since the mid-January thaw, when I ventured to my local Aldi grocery store for the first time ever.

Don’t get me wrong, I’m no stranger to Aldi.  Growing up, my family did a decent bit of our grocery shopping there, and, as a college student and a grad student, I appreciated the affordable prices.

I probably shopped Aldi most frequently my first year out of grad school, when I lived within half a mile of a store.  When I was in grad school, I lived closer to Soulard Farmers’ Market, so that was my go-to source for produce (though often not locally grown).  When you’re going by bike or on foot, it’s all about proximity!

Anyhow, my biggest issue with Aldi was and is the packaging on the produce, which this site mentions as one of their cost saving strategies.  In addition to saving cashiers’ time weighing bulk produce, I imagine prepackaging produce also cuts down on product loss — instead of being able to pick through for the best pepper, or the best apples, you take what you get, the good with the not-so-good.  But it’s a lot of packaging, especially the items (like peppers) that are placed on polystyrene trays and then wrapped in plastic.  Ugh!

On the other hand, Aldi was one of the first stores to encourage bringing your own bags (again, as a cost-saving measure), long before it was en vogue or “green,” and some of their other cost-saving measures are also good for the planet, so it’s a bit of a conundrum.

Anyway, my January trip was spurred by citrus season, and my memory of Aldi carrying fairly nice oranges and grapefruit for a very good price.  Also, we have not bothered to unsubscribe from the weekly mailer that includes the Aldi flyer, and I had seen that they were starting to carry some organic items, including apples and bananas, and I wanted to check it out.

They did indeed have good prices on citrus, particularly the three for a dollar grapefruit.  On that trip, I came home with three grapefruit (not prepackaged!), a bag of oranges, a bottle of wine, two 1/2 pound blocks of cheese, and a bag of walnuts (a pound for less than $8, vs. the $10+/lb I usually pay at the bulk bins).

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My haul did not include any of their “new” organic offerings, though I did scope them out, along with a few other items:

  • Organic soymilk — good price, but sweetened, which is unnecessary sugar, in my book
  • Almond milk (non-organic) also sweetened
  • Organic bananas 59 cents/lb, but were all green, so I skipped them
  • Organic toasted O’s, but only a 9oz. box
  • Walnuts — a good price, as I mentioned above; not organic, but, for better or worse, I don’t usually buy organic walnuts anyway

Finally, the cheese.  I prefer to keep dairy consumption pretty minimal, and, as much as possible, organic [practices].  Avoiding dairy completing is tricky (and for us, unnecessary) and it does taste good.  But organic and/or small-farm dairy, and especially cheese, is pretty pricey.  Enter the “frugal foodie” debate.  On this trip, I went ahead and bought a half-pound each of two cheeses (less than $2 each), knowing they were not up to my preferred standards for dairy.

I find it ironic that many of the Aldi dairy (and perhaps meat?) products are packaged in their “Happy Farms” label, since I imagine the animals have far less than happy living conditions.  But, to be fair, the dairy and meat products at Aldi are, in general, no worse ethically/environmentally/health-wise than similar, name-brand products at other stores.

Enough on the food, though.  What finally spurred me to write this post was the current week’s flyer, which features none-other than BIKE accessories in the “Special Buys” section.

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While many of these items are not likely high-quality, if you’re trying to get set up for biking, and you’re on a tight budget, it would be better to have these lights, than, say no lights (but please don’t skimp on a good quality bicycle!).

I’m particularly interested in the helmets, as my current noggin-protector celebrated it’s 5th birthday a couple of months ago (general recommendations are to replace helmets every five years (or after an impact)).  With bicycle helmets, more money does not equal more protection.  As long as a helmet has the Consumer Products Safety Commission (CPSC) stamp of approval and fits correctly, it is good to go!

I do have a few other features I want in a helmet, so I’ll head over tomorrow (Special Buys don’t start until Wednesday) to see if my store actually stocks something that will fit the bill.

Do you shop at Aldi?  Why or why not?

Birthday, biking bodies, and a new doc in town

Let’s start with a mystery photo, shall we?

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Make your guess now . . . and all will be revealed later.

Birthday
Early April through early May is a big birthday month in my family.  This week we celebrated Matthew’s birthday with not one, but two, homemade pizza dinners (now Sir thinks we should have pizza for dinner every night), and two rounds of birthday cake.

I made a chocolate chip banana cake with peanut butter frosting.  I used this recipe for the cake, omitting the orange zest and adding about 2/3 c. chocolate chips.  The cake was not bad, but it seemed more banana bread than banana cake.  I’m not exactly sure of the difference between the two, but it wasn’t quite what I was going for.

The frosting, however, definitely said “cake!”  If you’re into peanut butter, you should definitely make this frosting (or perhaps not, as it may be hard to avoid eating the whole batch!).   I started with this recipe, and made a couple of tweaks: 1) reduced peanut butter by 1/8 – 1/4 cup, 2) replaced the missing peanut butter with 1/8 – 1/4 cup plain, whole fat yogurt, 3) omitted the milk, 4) added 1 t. vanilla, 5) sifted the powdered sugar.  It was tasting good and starting to come together, but an extra couple of minutes with the highest speed on the mixer really elevated this frosting to the light and airy level.

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Then I got all fancy and melted chocolate to decorate the cake (I almost never bother with the “decoration” step, but I had fun here).  Also, there is extra peanut butter frosting, to be eaten on chocolate graham crackers.

Nothing like a birthday to make us reflect on health, right?

Matthew’s Knee
After I wrote this post, Matthew saw an orthopedic specialist who ordered an MRI.  The doctor expected to find some cartilage that needed to be removed, but the MRI came back clear, so instead of surgery, Matthew got physical therapy, aimed at correcting muscle imbalances in his leg that are making his knee cap rub when he bikes.

He has returned to biking, but the pain is not gone.  Both the physical therapy (an hour of exercises ev.er.y day) and the warmer weather seem to help, but in all honesty, surgery to remove some deteriorated cartilage would likely have been a quicker fix.

He’s also experimenting with clipless pedals again, so he can balance his muscles while biking, by getting the “pull up” motion, as well as the “push down.”  He used birthday money to purchase a pair of Keen cycling sandals, which, while not nearly as roomy as biking in Birks, have much more toe space than a standard bike shoe.

My Back
My back is my back.  After two visits to a chiropractor (the first followed by intense neck pain, that I tried to attribute mainly to sleeping wrong), I’ve decided that is not the route for me.  On the second visit, I gently mentioned the neck pain, not blaming her, but suggesting we stay away from that area.

This seemed like a perfectly reasonable request to me, given that the issue that brought me to her office was pain in the MIDDLE of my back.  I mean, I know it’s all connected, but still.   Unfortunately, this chiropractor (and I suspect most others would be similar) could NOT stay away from my neck, and my neck doesn’t seem to like chiropractic care.

I discovered that some sun salutations seem to help (if not cure) the pain, so I’m trying to do those daily, along with a few of my previous PT exercises.  That’s the current plan, given that the pain, if annoying in duration, is usually quite minimal and doesn’t really limit my activities — I can live with it.

If it gets out of hand, I can always go see our new doctor . . . .

DrGabe

. . . . Dr. Gabe!  He’s definitely into alternative healing; little pink super balls can work wonders, apparently.  Or maybe he just has a healing smile!

And now, to return to our mystery photo . . . perhaps not all that mysterious — if you guessed winter squash, you get the honor of being correct!  I love working with this variety of winter squash — a long, solid neck and very sweet flesh with a nice texture — and I loved how it looked on the tray after slicing.

Using up and starting anew

‘Tis the season for finishing what remains of last year’s harvest, getting some early tastes of this season’s bounty, and prepping the garden for much goodness to come.

The Old

  • In the “root cellar“:
    • Potatoes — For awhile there, I really wasn’t sure we would make it through all of these.  I’m planning a new potato triage strategy for this year’s harvest (more below).
    • Winter squash and sweet potatoes — Also a decent  bit to use yet . . . .
    • Onions — a couple of pounds of small (i.e., pain-in-the-butt to use) onions left.  The fact that I pay three dollars for a single (large) organic onion at the store may motivate me to put in the effort to use these.
    • Garlic — what’s left is a bit dehydrated, but still okay to use.
  • In the freezer:
    • In general, items in the freezer aren’t as urgent, but still good to make room for this year’s harvest.
    • Loot includes shredded zucchini (for zucc bread), red raspberries, chard, pureed winter squash, green peppers, and fennel.

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This meal made use of some of our stored potatoes (Purple Viking, which are white inside, and an all-blue variety, which look dark purple).  Plus canned beats.  The cabbage for the slaw was not from the garden.  And, alas, we don’t have chickens, so the eggs are from the farmers’ market.

So, potatoes.  They store best if you leave the dirt on after harvesting, but by this time of year, when they’re a bit wrinkly, cleaning them is a pain, especially the little ones.  For this year’s harvest, my plan is to immediately (i.e., within a few weeks of harvest) sort out all of the littles, wash them when their skin is still nice and smooth, and then prioritize eating them within a month.

The New

Thanks to the voles (ha!), we didn’t leave much in the ground this winter.  Instead of one long low tunnel (or a couple of shorter tunnels), as in winters past, Matthew put up one relatively small tunnel, mainly to keep the artichokes alive.  He also planted some arugula in that tunnel.

After the winter we had, I didn’t expect anything to survive, tunnel or no, but lo-and-behold, the arugula made it, and we’ve been having arugula salads for the past few weeks.

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It’s so nice to taste fresh, raw veggies at this point in the year, after lots of cooked veg all winter.  The meal also included some freezer goodness: green peppers, red peppers, and tomatillo sauce, plus some of our homegrown corn meal went into the corn bread casserole.

In the ground

As of this past weekend, the spring garden is in great shape.  The potatoes are planted, along with all of the cruciferous seedlings, fennel, and onion starts.  So many plants ready to be outside and growing!

We are also starting a number of things from seed: peas, beets, lettuce, spinach, and chard — all in the ground!  Matthew’s mom made this awesome planting grid, that makes planting easier, faster, and so organized (I love that last one!).  I hope to get some pictures of the grid in action this weekend.

Toasted

In the last several months, we had to replace both a toaster and a toaster oven.  Both of the now-dead appliances were pretty basic, no-frills items, but they did their jobs.  And then they stopped.

The toaster conked out first.  In the few weeks it took to settle on a replacement, having the toaster oven as a back-up was really nice (if less efficient than using the toaster for simple tasks like toasting bread).

I first turned to Craigslist, hoping for a decent used toaster, but that effort was unsuccessful.  Whenever we’re buying new, we try to read some reviews to help pick a good value product.  Unfortunately, most reviews don’t provide a good test of lifespan, unless the product dies very quickly.

We opted for this rather basic model, and chose the standard dial rather than the digital display, since a digital display seemed like one more thing that could break.  We’ve had the toaster for a number of months now, and so far, so good.

Then, several weeks ago, our toaster oven started malfunctioning.  The heating elements on the bottom were getting hot, but those on the top were not.  The top heating elements are essential to the “broil” function, which is something we use a good bit, for broiling tofu, asparagus, etc.

I succeeded in finding a replacement on Craigslist.  The replacement is actually an upgrade, I guess, to a much larger toaster oven that includes a convection oven feature.  The thing is, the small toaster oven was really pretty ideal for our needs, which included broiling small batches of things and reheating things that we wanted to crisp up a bit, like pizza and croissants.  When not in use, it stored easily under the counter and didn’t take up precious counter space.

If we actually want to bake anything, we usually do so in a quantity that exceeds the capacity of even a large toaster oven, and thus necessitates the real oven.

The new toaster oven (bottom) could eat the old toaster oven for breakfast!
The new toaster oven (bottom) could eat the old toaster oven for breakfast!

This new toaster oven is a bit of a beast, and more toaster oven than we really need.  It’s too big to fit under the counter, even if I wanted to be moving it around all the time, which I don’t, given it’s bulk and weight, so it’s permanently using counter real estate.  While I haven’t tested it yet (time to pull out the Kill-A-Watt meter), I imagine it chews more energy that our previous, much smaller toaster oven, because there is more space to heat to the desired temperature.  If we were using that space, it wouldn’t be a big deal, but, most of the time, we are not.

I spent the first week with the new toaster oven seriously questioning my purchase.  The previous owner had attempted to clean it, which was nice, but the oven cleaner fumes coming off the thing were overwhelming, to the point of potentially rendering it unusable.  I placed an open container of baking soda inside for a few days, but it had little effect.

Then I found a suggestion to place a pan of water in the oven, turn it to 400° F, and leave it on until the water came to a boil.  I decided it would take a really long time to boil an open pan of water in the oven, so I cheated a bit, and preheated the water in the microwave, then poured it into a metal bread pan in the hot toaster oven.  I left it in, with the oven on, for about 30 minutes.  Lo and behold, this did the trick, and we now have a fully usuable, de-stinkified toaster oven!

St. Pat’s pancakes

When I saw this recipe for green pancakes over at A Veggie Venture last week, I immediately added it to my weekend to-do list.   Sure, St. Patrick’s day is today, but weekday mornings and making special breakfasts don’t mix too well.

Instead, I did the prep Saturday afternoon (mixed the wet ingredients and the dry ingredients), and we cooked them on Sunday morning, with plenty of leftovers for today.

I used frozen spinach instead of fresh (a loosely packed cup), reduced the yogurt by 1/3 cup, and used 2 eggs plus 2 T. vegetable oil (original recipe is 1 c. yogurt, 1 egg, and no oil).

These bring back fun memories of St. Patrick’s Day dinners with my Grandma Joan, where everything that could be green, was: the water, the butter, the schaum tortes . . . she really went all-out!

These days, I prefer to avoid artificial food colorings, and, while it wouldn’t work for everything (e.g., spinach probably isn’t a great way to make green vanilla pudding — or is it???), spinach worked like a charm for the pancakes!

They came out nice and green, and didn’t taste spinach-y at all.  If you’re not into corned beef and cabbage, whip up a batch of these for dinner tonight, along with some spinach-green eggs!  Or make them this coming weekend, to celebrate spring.

Happy St. Patrick’s Day!