Cream Of Mushroom Soup 12 Pack

... planning!! We also like to pack in a lot when we ... a car for the first 12 nights and used public transportation... and an onion tart) Pumpkin soup with two shrimp and spicy ... the fouees. Menu: Cremant wine Mushroom tart Fouees with pure pork ... delicious! Moving on to our mushroom cave visit (https://www.le-champignon.../sweet potato/squash puree w/cream sauce Cheeses with delicious jams...

... Bistro was excellent!  I ordered mushroom soup, and the beef tenderloin, and... loved the hand dipped ice cream, as well as the soft... cheddar cheese potato soup, BBQ ribs, brisket, cream of asparagus soup, and hush... carry-on and come back around 12:30 to use your cabin... prescription meds with you, don’t pack them in your checked luggage...

Special mentions: - bacon (No Name) $2.98/375g ($7.95/kg, No Frills) - brown sugar $2.99/1kg (IGA) - cherries $1.97/lb ($4.34/kg, Super C) - eggplant $1.49/lb ($3.28/kg) (Produce Depot) - eggs $4.88/18-pack (27¢/ea, Metro ON) - grapes $1.97/500g ($3.94/kg, GT) - ground beef (medium) $4.88/lb ($10.75/kg, Basics) - ketchup (French's) $2.97/1L (Walmart) - pork chops (boneless) $2.99/lb ($6.59/kg, Marché Richelieu) - romaine hearts $2.77/3-pack (IGA), $2.99/3-pack (Foodland) - sweet peppers $1.88/lb ($4.14/kg, Basics) Adonis beef (eye of round) $9.99/lb ($22/kg) chicken drumsticks $2.99/lb ($6.59/kg) salmon $9.99/lb ($22/kg) tilapia $5.99/lb ($13.19/kg) avocados $3.99/6-pack (66¢/ea) [Mexico] cherries $2.99/lb ($6.59/kg) [USA] eggplant $1.99/lb ($4.38/kg) [USA] green onions 99¢ lemons $4.99/10-pack (49¢/ea) [South Africa] romaine hearts $3.99/3-pack ($1.33/ea) [Canada] yellow onions $2.99/5lb ($1.32/kg) [Canada] honey (Cedar) $6.99/kg olive oil (Cleopatra) $9.99/L Farm Boy salmon $9.99/lb ($22/kg) [Canada] "Available at all stores except Blue Heron Mall" whipping cream (Neilson) $3.49/473mL ($7.38/L) sweet peppers $2.99/lb ($6.59/kg) [Canada] watermelons $3.99/1-pack ($3.99/ea) Food Basics ground beef (medium) $4.88/lb ($10.75/kg) "while quantities last" pork (tenderloin) $3.99/lb ($8.79/kg) "while quantities last" chicken thighs (bone-in) $4.99/lb ($10.99/kg) brick cheese (Selection) $4.88/400g ($12.20/kg) butter (Selection) $4.88/lb ($10.75/kg) yoghurt (Astro) $3.27/750g ($4.36/kg) peaches $1.48/lb ($3.26/kg) [USA] strawberries $1.88/lb ($4.14/kg) [USA] sweet peppers $1.88/lb ($4.14/kg) [Canada] mayonnaise (Selection) $4.77/890mL ($5.36/L) peanut butter (Kraft) $5.98/kg white vinegar $1.88/4L (47¢/L) Foodland beef (rib roast) $10.99/lb ($24.21/kg) [Canada] bacon (Farm Country) $3.99/375g ($10.64/kg) pork chops (boneless) $4.99/lb ($10.99/kg) chicken thighs (bone-in) $3.99/lb ($8.79/kg) romaine hearts (Vegco) $2.99/3-pack [Canada] Finally! Summertime pricing on lettuce. peanut butter (Compliments) $5.99/kg peanut butter (Kraft) $5.99/kg FreshCo bacon (Schneider's) $3.99/375g ($10.64/kg) [USA] pork chops (bone-in) $4.49/lb ($9.89/kg) "4.99 /lb 11,00/kg without Scene+ card" eggplant $1.99/lb ($4.38/kg) [Canada, Mexico, or USA] lettuce (iceberg) $2.49 [Canada] sweet peppers $3.99/4-pack (99¢/ea) [Canada or Mexico] "while supplies last. production selection may vary by store" sweet peppers $2.99/lb ($6.59/kg) [Ontario] bread (Dempster's) $2.29 "3.29 without Scene+ Card" canned beans $1.49/540mL ($2.76/L) "while supplies last. production [ sic. ] selection may vary by store" peanut butter (Kraft) $10.99/2kg ($5.50/kg) Giant Tiger (June 24 - 30) bacon (Gold Label) $3.97/375g ($10.59/kg) grapes $1.97/500g ($3.94/kg) [Mexico or USA] lettuce (iceberg) $1.44 [Canada or USA] mushrooms $1.44/227g ($6.34/kg) [Canada] That's an awesome price. Last time I saw them advertised for this price at GT, I didn't buy any because they looked terrible. There may be a reason why these are cheap. IGA beef (tenderloin) $19.99/lb ($44.03/kg) The going rate is about $35/lb for this premium cut. pork (loin) $3.99/lb ($8.79/kg) salmon $9.99/lb ($22/kg) tuna $9.99/lb ($22/kg) frozen vegetables $2.99/750g ($3.99/kg) romaine hearts $2.77 [Québec] Wow! brown sugar $2.99/1kg Independent beef (striploin) $10.88/lb ($23.96/kg) [Australia] rainbow trout $10/lb ($22.03/kg) "subject to availability" cherries $2.77/lb ($6.10/kg) [USA] Loblaws pork (tenderloin) $4/lb ($8.81/kg) avocados $4/5-pack (80¢/ea) [Mexico] cherries $2.77/lb ($6.10/kg) [USA] romaine hearts $4/3-pack [Canada] Marché Richelieu beef ("French" steaks) $10.99/lb ($24.21/kg) pork chops (boneless) $2.99/lb ($6.59/kg) salmon $9.99/lb ($22/kg) sweet peppers $1.99/lb ($4.38/kg) [Canada] olive oil (Gallo) $9.99/L Maxi beef (sirloin) $9.88/lb ($21.76/kg) bacon (No Name) $3.88/375g ($10.35/kg) Only June 25 - 28. Limit of 4. $4.88 after limit or outside of those dates. No Frills is advertising the same product for $2.98 this week. chicken breast (boneless) $5.98/lb ($13.17/kg) chicken thighs (bone-in) $3.88/lb ($8.55/kg) steelhead trout $9.88/lb ($21.76/kg) sour cream $2.88/500mL ($5.76/L) mushrooms $2/227g ($8.81/kg) [Canada] sweet peppers $2.48/lb ($5.46/kg) [Canada] mayonnaise (Hellmann's) $5.77/890mL ($6.48/L) peanut butter (Kraft) $5.97/kg Metro (QC) ground beef (lean) $5.74/lb ($12.64/kg) pork chops (bone-in) $2.88/lb ($6.34/kg) salmon $8.99/lb ($19.80/kg) brick cheese (Selection) $4.77/400g ($11.92/kg) romaine hearts $2.99/3-pack (99¢/ea) [Canada] rhubarb $5.99/9-stalks That'll be roughly the right amount to make one pie (or, if pie crusts intimidate you, one rhubarb crisp). If you're unfamiliar with rhubarb, this is a good chance to try it out and see if you like it (some do, some don't). If you like it, and have space in your yard, plant some and get future harvests for free. Rhubarb needs no fertilizer and almost no maintenance, delivering year after year for decades. Metro (ON) beef (prime rib, rib roast, rib steak) $10.88/lb ($23.96/kg) [Canada] bacon (500g) $5.99/500g ($11.98/kg) [USA] chicken leg quarters $1.99/lb ($4.38/kg) chicken leg quarters $2.49/lb ($5.48/kg) cod $3.99 eggs (Selection) $4.88/18-pack (27¢/ea) They're also offering 125 "moi" points on these, which brings the effective cost to an astonishingly-good $3.88 if you play the points game. cherries $2.99/lb ($6.59/kg) [USA] canned soup (Campbell's) 99¢/284mL ($3.49/L) No Frills bacon (No Name) $2.98/375g ($7.95/kg) brick cheese (Armstrong) $4.99/400g ($12.47/kg) brick cheese (Saputo mozzarellissima) $6/500g ($12/kg) cabbage (green) 99¢/lb ($2.18/kg) [Canada] lettuce (iceberg) $1.99 [Canada or Peru] pears (Bartlett) $1.99/lb ($4.38/kg) [South Africa or USA] pears (Bosc) $1.99/lb ($4.38/kg) [South Africa or USA] potatoes $2.99/10lb (65¢/kg) [Canada] tomatoes 99¢/lb ($2.18/kg) [Ontario] yellow onions $2.99/3lb ($2.20/kg) [Canada] Produce Depot (June 24 - 30) beef (top sirloin steaks) $8.99/lb ($19.82/kg) pork tenderloin $3.99/lb ($8.80/kg) tilapia (farmed) $9.99/lb ($22.02/kg) goat cheese (Woolwich) $3.99/113g ($35.31/kg) brussel sprouts $1.79/lb ($3.94/kg) [USA] eggplant $1.49/lb ($3.28/kg) [USA] oranges $1.29/lb ($2.84/kg) [Egypt] red (sweet) peppers $1.99/lb ($4.38/kg) [Canada] Provigo beef (sirloin) $9.88/lb ($21.76/kg) pork (tenderloin) $4/lb ($8.81/kg) chicken drumsticks $2.49/lb ($5.48/kg) salmon $10/lb ($22.03/kg) maple syrup $6/540mL ($11.11/L) Remember to avoid Steve Bourdeau / 9227-8712 Québec Inc. / Le Sirop Angela from Saint-Chrysostome. peanut butter (Kraft) $6/kg Real Canadian Superstore beef (striploin) $10.88/lb ($23.96/kg) [Australia] bacon (No Name) $4.50/375g ($12/kg) No Frills is advertising the same product for $2.98 this week. chicken leg quarters $1.99/lb ($4.38/kg) chicken thighs (bone-in) $4.50/lb ($9.91/kg) salmon $11/lb ($24.23/kg) yoghurt (Activia) $3.50/750g ($4.67/kg) ginger $2/lb ($4.41/kg) [China] canned mushrooms $1/284mL ($3.52/L) mayonnaise (Hellmann's) $5.97/890mL ($6.71/L) pasta $1.50/900g ($1.67/kg) Sobeys pork chops (bone-in) $2.49/lb ($5.48/kg) chicken thighs (bone-in) $4.49/lb ($9.89/kg) rainbow trout $10.99/lb ($24.21/kg) [Canada] cabbage (Nappa) $1/lb ($2.20/kg) [USA] frozen pizza (Dr. Oetker) $3.47 Super C salmon $9.99/lb ($22/kg) sour cream $2.77/500mL ($5.54/L) cherries $1.97/lb ($4.34/kg) canned beans (Cedar) $1.25/540mL ($2.31/L) honey (Delphi) $7.99/kg mayonnaise (Selection) $4.99/890mL ($5.61/L) mayonnaise (Hellmann's) $5.95/890mL ($6.69/L) pasta (Primo) $1.97/900g ($2.19/kg) white sugar $2.99/2kg ($1.50/kg) white vinegar $2.39/4L (59¢/L) Walmart bacon (Maple Leaf or Schneider's) $3.97/375g ($10.59/kg) pork chops (bone-in) $3.62/lb ($7.97/kg) yoghurt (Astro) $3.27/750g ($4.36/kg) eggplant $1.92/lb ($4.23/kg) [Mexico or USA] lettuce (iceberg) $1.82 [USA] strawberries $2.94/lb ($6.48/kg) [Mexico or USA] ketchup (French's) $2.97/L submitted by /u/Stromanker to r/ottawa [link] [comments]

Hi all, lots of new deals this week as it's the start of the new month's flyer. Highlight for me is the Phantom Electric Scooter A10, on sale for $479.99 ($120 off). Solid price for this scooter, also available online at Costco.ca across Canada. Diapers and wipes are also on sale, as well as various Apple Watches and Airpods. Brust is also on sale too. Shoutout to u/brust_profee_Josh. Cheers. 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savings] Round Lab Birch Sunscreen #1976280 — $44.99 Webber Naturals Lactase Enzyme Es #4324000 — $14.97 Neilmed Sinus Rinse 200 Packets #462963 — $19.99 [-$6.0 savings] Aerius Allergy #1374783 — $39.99 [-$10.0 savings] *benadryl Allergy 25 Mg 185 Caplets #1835390 — $25.99 [-$7.0 savings] *advil Cold & Sinus 102 Caplets #5145977 — $19.99 [-$5.0 savings] *advil Cold & Sinus Plus 92 Caplets #5147077 — $19.99 [-$5.0 savings] Tylenol Infant Acetaminophen Drops #419920 — $10.99 [-$3.0 savings] Tylenol Children Banana Berry #419980 — $13.99 [-$4.0 savings] *advil Extra Strength 400 Mg 2 × 75 Liqui-gels #4577970 — $22.99 [-$6.0 savings] Biogaia Probiotic Baby Drops #3244285 — $39.99 [-$10.0 savings] Systane Ultra High Performance Eye Drops #1700958 — $18.99 [-$5.0 savings] Bondi Sands Fragrance Free Spf 50 #1967858 — $39.99 New Nordic Hair Gro #1314464 — $39.99 [-$10.0 savings] 👶 Baby Products & Diapers Huggies Pull-ups Plus Boys St-6t #1829117 — $36.99 [-$10.0 savings] Huggies Pull-ups Plus 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83DU000BCF #3837890 — $1199.99 Samsung Galaxy Tab S10 Fe 128GB 10.9 in Grey #5418507 — $538.99 Samsung Galaxy Tab S10 Lite 128GB 10.9 in Grey #5418513 — $358.99 Sonos Arc Ultra Soundbar #1831878 — $1189.99 [-$260.0 savings] Sonos Beam Bundle 2nd Generation #1571989 — $478.99 [-$170.0 savings] Sonos Subwoofer Gen 4 #1831880 — $969.99 [-$180.0 savings] Sonos Era 100 Speaker #1731876 — $459.99 [-$80.0 savings] 🧳 Luggage & Office Supplies Cgh Euonymus Tree Lifelike #1987611 — $269.99 Crayola Washable Marker #2427213 — $9.99 3M Command Various Pack #1704136 — $15.99 [-$4.0 savings] Kit and Ace Diaper Bag #1992196 — $49.97 Scotch Packing Tape #3215000 — $15.99 [-$4.0 savings] Weiser Electronic Deadbolt Handle Set #1983676 — $139.99 [-$40.0 savings] 🥩 Seasonal & Outdoor Phantom Electric Scooter A10 #1819400 — $479.99 [-$120.0 savings] Agio 5 Pieces Chat Set with Fire 3 Boxes #1807338 — $1299.99 [-$400.0 savings] 14 in Basil Bowl #1961503 — $9.99 Sunvilla 3 Pieces Seating Set 599.97 #1934244 — $599.97 Evergreen Enterprises Smart Bird Feeder #1934060 — $99.99 [-$30.0 savings] Scotts Green Max Weed & Feed 18.2 kg Bag #2302988 — $49.97 S.cab Design Emi Chair Commercial #1975499 — $39.99 [-$10.0 savings] Cedarcraft Self-watering Cedar Planter #1874407 — $129.97 Feit Electric Led String Lights #1603293 — $39.99 [-$10.0 savings] Selkirk Prime Max 2.0 Pickleball Bundle #1872255 — $59.99 [-$20.0 savings] Umbro Soccer Cleats #1985170 — $19.97 Tommy Bahama Beach Umbrella #1819570 — $34.99 [-$10.0 savings] Coleman Modified Dome Tent 8 Person #1985281 — $159.99 [-$40.0 savings] Clevermade Collapsible Tote Max 50 Can Cooler #1977697 — $23.99 [-$6.0 savings] 🚗 Automotive & Garage Supplies Meguiar's Express Touch-up Kit #2989736 — $39.99 [-$10.0 savings] Dewalt Shop Stool #2030593 — $99.99 Coast Flashlight #1937911 — $19.97 Luminus 12 Inches Flush Mount #2008932 — $49.99 Fanttik Cordless S200 Air Inflator Or X200 Auto Vacuum #2825869 — $45.99 [-$12.0 savings] Greenworks Pressure Washer 2100 Psi #6882100 — $159.99 [-$40.0 savings] Platinum Series Car Wash Kit 6 Piece #2885770 — $27.99 [-$7.0 savings] Meguiar 's Citrus Punch Car Wash #1993762 — $23.99 [-$6.0 savings] Fanttik Portable Inflator S200 Apex #2787419 — $45.99 [-$12.0 savings] 🛠️ Tools & Hardware Safety 1st Soko Compact Stroller #1959461 — $99.97 submitted by /u/CostClubWeekly to r/CostcoCanada [link] [comments]

Special mentions: - bacon $3.25/375g ($8.67/kg, No Frills) [edit: also $2.98/375g at Basics; thank you u/kenauk] - chicken breast (boneless) $4.99/lb ($10.99/kg, Sobeys, Super C, Wholesale Club) - eggs $3.98/18-pack (22¢/ea, Basics), $5/18-pack (27¢/ea, FreshCo) - grapes $1.99/lb ($4.38/kg, RCS) [edit: also $1.97/500g at GT; thank you, again, u/kenauk] - olive oil $8.88/L (Independent, Loblaws, Provigo), $8.97/L (GT) - peaches 99¢/lb ($2.18/kg, No Frills), $1/lb (2.20/kg, Independent, Loblaws, Provigo) - pineapples $1.99/ea (No Frills) - potatoes 99¢/5lb (43¢/kg, Basics) - sweet peppers $1.99/lb ($4.38/kg, Produce Depot), $2.44/lb ($5.37/kg, Metro ON) - white sugar $1.99/2kg (99¢/kg, No Frills) - yoghurt $2.29/750g ($3.05/kg, Maxi), $5/2x750g ($3.33/kg, Adonis) Adonis beef (eye of round) $9.99/lb ($22/kg) beef (blade roast) $10.99/lb ($24.21/kg) beef (tenderloin) $18.99/lb ($41.83/kg) The going rate is about $35/lb for this premium cut. butter (Selection) $4.88/lb ($10.75/kg) sour cream $2.49/500mL ($4.98/L) yoghurt (Phoenicia) $5/2x750g ($3.33/kg) avocados $3.99/6-pack (66¢/ea) [Mexico] eggplant $1.99/lb ($4.38/kg) [Mexico or USA] green onions 99¢ [Mexico or USA] lemons $4.99/10-pack (49¢/ea) [South Africa] pears (Bosc) $1.99/lb ($4.38/kg) [South Africa] romaine hearts $3.99/3-pack ($1.33/ea) [Mexico or USA] sweet peppers $3.99/4-pack (99¢/ea) [Canada or Mexico] yellow onions $2.99/5lb ($1.32/kg) [Canada] canned mushrooms 99¢/284mL ($3.49/L) canned tuna (Cedar) 99¢/170g ($5.82/kg) honey (Delphi) $7.99/kg olive oil $24.99/2.8L ($8.93/L) Farm Boy garlic 99¢ [China] sweet peppers $2.99/lb ($6.59/kg) [Canada] bread (Calabrese) $3.99/600g-loaf Food Basics chicken breast (bone-in) $3.98/lb ($8.77/kg) chicken drumsticks $2.99/lb ($6.59/kg) rainbow trout $8.99/lb ($19.80/kg) brick cheese (Black Diamond) $4.98/400g ($12.45/kg) eggs (Selection) $3.98/18-pack (22¢/ea) (member price, limit 4) avocados $3.99/6-pack (66¢/ea) [Mexico or Peru] cauliflower $2.98 [USA] potatoes 99¢/5lb (43¢/kg) [Canada] sweet peppers $3.88/4-pack (97¢/ea) [Canada or Mexico] ketchup (French's) $3.99/L Foodland beef (inside round) $9.99/lb ($22/kg) [Canada] chicken breast (boneless) $5.99/lb ($13.19/kg) strawberries $2.99/lb ($6.59/kg) [Mexico or USA] frozen pizza (Dr. Oetker) $3.47 FreshCo bacon (Carver's Choice) $3/375g ($8/kg) It's cheap, but you get what you paf for with this brand. Consider the No Name stuff at No Frills instead. eggs $5/18-pack (27¢/ea) "6.99 without Scene+ Card, LIMIT OF 4" avocados $3.99/5-pack (79¢/ea) [Mexico or USA] cabbage (Nappa) 99¢/lb ($2.18/kg) [USA] green onions 99¢ [Mexico or USA] green peppers $2.49/lb ($5.48/kg) [Canada, Mexico, or USA] honey (Casablanca) $6.99/kg (Beware that some redditors have reported dissatisfaction with this brand's quality.) mayonnaise (Hellmann's) $5.99/890mL ($6.73/L) Giant Tiger (June 3 - 9) brick cheese (Black Diamond) $4.97/400g ($12.42/kg) cucumbers (English) 93¢ [Canada] frozen vegetables $2.77/750g ($3.69/kg) grapes $1.97/500g ($3.94/kg) [Mexico] mayonnaise (Hellmann's) $5.77/890mL ($6.48/L) olive oil (Gallo) $8.97/L orange juice (Oasis) $6.87/2.5L ($2.75/L) laundry detergent (Tide) $7.97/"70 loads" IGA pork chops (boneless) $2.99/lb ($6.59/kg) eggs (Burnbrae, Compliments) $3.99/12-pack (33¢/ea) Independent ground beef (lean) $5.99/lb ($13.19/kg) chicken drumsticks $2.99/lb ($6.59/kg) steelhead trout $10/lb ($22.03/kg) tilapia $11/lb ($24.23/kg) Silk non-dairy beverage $3.25/1.89L ($1.72/L) cantaloupes $2 [Guatemala, Mexico, or Morocco] frozen vegetables $3/750g ($4/kg) peaches $1/lb (2.20/kg) [USA] "Non-members $1.50 LB 3.31/KG" frozen pizza (Dr. Oetker, PC) $3.50 olive oil (Gallo) $8.88/L Loblaws chicken breast (boneless) $5.99/lb ($13.19/kg) salmon $10/lb ($22.03/kg) "fresh seafood items subject to availability" tilapia $11/lb ($24.23/kg) Silk non-dairy beverage $3.25/1.89L ($1.72/L) avocados $4/5-pack (80¢/ea) [Mexico] cantaloupes $2 [Guatemala, Mexico, or USA] frozen vegetables $3/750g ($4/kg) peaches $1/lb ($2.20/kg) [USA] "Non-members 1.50 LB 3.31/KG" frozen pizza (Dr. Oetker, PC) $3.50 honey (Rooster) $8.88/kg olive oil (Gallo) $8.88/L Marché Richelieu pork chops (bone-in) $4.99/lb ($10.99/kg) chicken legs $2.29/lb ($5.04/kg) Maxi pork chops (bone-in) $2.99/lb ($6.59/kg) chicken breast (boneless) $5.99/lb ($13.19/kg) salmon $8.99/lb ($19.80/kg) brick cheese (Saputo mozzarellissima) $5.77/500g ($11.54/kg) yoghurt (Khaas) $2.75/750g ($3.67/kg) yoghurt (Suraj) $2.29/750g ($3.05/kg) avocados $3.99/5-pack (79¢/ea) [Costa Rica or Mexico] garlic $5/kg [China] For context, that's about 22 heads. lettuce (iceberg) $1.77 [Mexico] mushrooms $1.44/227g ($6.34/kg) [Canada] canned soup (Habitant) $2/796mL ($2.51/L) mayonnaise (Hellmann's) $5.77/890mL ($6.48/L) Metro (ON) beef ("French" steaks) $6.99/lb ($15.40/kg) pork chops (bone-in) $4.99/lb ($10.99/kg) leaf lettuce $1.44 [Canada] sweet peppers $2.44/lb ($5.37/kg) [Canada] Metro (QC) beef (sirloin) $8.99/lb ($19.80/kg) [Canada or USA] beef (top sirloin) $9.99/lb ($22/kg) ham (Selection) $9.99/675g ($14.80/kg) pork (loin) $3.99/lb ($8.79/kg) pork chops (boneless) $2.99/lb ($6.59/kg) tilapia $9.99/lb ($22/kg) Parmigiano Reggiano $3.59/100g ($35.90/kg) honey $7.99/kg honey (Billy Bee) $9.99/kg pasta (Primo) $1.69/900g ($1.88/kg) peanut butter (Kraft) $5.99/kg No Frills bacon (No Name) $3.25/375g ($8.67/kg) chicken legs $1.99/lb ($4.38/kg) brick cheese (Armstrong) $4.99/400g ($12.47/kg) brick cheese (Saputo mozzarellissima) $6/500g ($12/kg) whipping cream (Neilson) $3.75/473mL ($7.93/L) yoghurt (Activia) $3.33/650g ($5.12/kg) avocados $3.99/5-pack (79¢/ea) [Columbia, Mexico, or Peru] cantaloupes $1.99 carrots 98¢/lb ($2.16/kg) [China] mushrooms $1.99/227g ($8.77/kg) [Ontario] peaches 99¢/lb ($2.18/kg) [USA] pineapples $1.99 yellow onions 88¢/5lb (38¢/kg) [Canada] "Non-Members $1.99 brand may vary by region" canned beans (Clark) $1/398mL ($2.51/L) dumplings (KJ) $2.88/380g ($7.58/kg) evaporated milk (No Name) $1.75 honey (Billy Bee) $8.88/kg white sugar $1.99/2kg (99¢/kg) Produce Depot (June 3 - 9) graund beef (medium) $5.99/lb beef (top sirloin steaks) $10.99/lb pork (boneless loin chops) $3.49/lb ($7.69/kg) Edam cheese $2.49/100g ($24.90/kg) [Austria] Brussel sprouts $2.69/lb ($5.93/kg) [Mexico or USA] cauliflower $2.99/ea English cucumbers 79¢/ea sweet peppers (Red) $1.99/lb ($4.38/kg) [Canada] Provigo ground beef (lean) $5.44/lb ($11.98/kg) pork (tenderloin) $4/lb ($8.81/kg) chicken drumsticks $2.49/lb ($5.48/kg) rainbow trout $10/lb ($22.03/kg) Silk non-dairy beverage $3.25/1.89L ($1.72/L) cucumbers (English) $1 [Canada] peaches $1/lb ($2.20/kg) "Non-membres $1.50 LB 3,31/KG" frozen pizza (Dr. Oetker) $3.50 maple syrup $6/540mL ($11.11/L) Remember to avoid "9227-8712 Québec inc.", "Érablière Steve Bourdeau", or "le sirop Angela". olive oil (Gallo) $8.88/L Real Canadian Superstore beef (eye of round) $10.99/lb ($24.21/kg) [Canada or USA] chicken breast (bone-in) $3.99/lb ($8.79/kg) haddock $11/lb ($24.23/kg) avocados $4/5-pack (80¢/ea) [Mexico] garlic $4/kg [China] For context, that's about 22 heads. grapes $1.99/lb ($4.38/kg) [Chile, India, Mexico, or Peru] mushrooms $5/680g ($7.35/kg) [Canada] dumplings (KJ) $2.88/380g ($7.58/kg) honey (Rooster) $8.88/kg Sobeys pork chops (bone-in) $2.99/lb ($6.59/kg) chicken breast (boneless) $4.99/lb ($10.99/kg) "$5.99/lb, 13.21/kg without Scene+ Card" salmon $10.99/lb ($24.21/kg) [Canada or Vietnam] milk $6/4L ($1.50/L) peanut butter (Kraft) $5.99/kg Super C beef ("French" steaks) $10.99/lb ($24.21/kg) ham (Selection) $8.99/675g ($13.32/kg) pork (loin) $3.99/lb ($8.79/kg) chicken breast (boneless) $4.99/lb ($10.99/kg) butter (Selection) $4.97/lb ($10.95/kg) yoghurt (Astro) $3.29/750g ($4.39/kg) cabbage (green) 99¢/lb ($2.18/kg) [Canada] leaf lettuce $1.99 [Canada] mushrooms $1.44/227g ($6.34/kg) [Canada] pineapples $2.44 [Costa Rica] mayonnaise (Selection) $4.79/890mL ($5.38/L) peanut butter (Kraft) $5.97/kg Walmart chicken thighs (bone-in) $3.94/lb ($8.68/kg) brick cheese (Black Diamond) $4.92/400g ($12.30/kg) eggplant $1.97/lb ($4.34/kg) [Mexico or USA] romaine hearts $3.97 [Canada or USA] strawberries $3.44/lb ($7.58/kg) [Mexico or USA] canned soup (Campbell's) 98¢/284mL ($3.45/L) peanut butter (Kraft) $5.97/kg Wholesale Club and Club Entrepôt chicken breast (boneless) $4.99/lb ($10.99/kg) submitted by /u/Stromanker to r/ottawa [link] [comments]

I created a bot, named Sage, that goes and finds day-specific restaurant deals in the KC Metro area. If you want the daily version in email it's here: cheapeatsdaily.com/kc Last week we had a closed restaurant sneak through, but I tried to vet it a little better this week. If you know of a restaurant I'm missing, please comment and I'll add it to the bot for future posts. 👇👇👇 Full transparency bot output below 👇👇👇👇 Hey Kansas City foodies! Sage here, ready to share the best cheap eats for the week of February 9th. Plenty of great deals to get you through, even some early Valentine's Day treats! Monday Tannin Wine Bar & Kitchen Pierrclos Imports Wine Takeover: Special pricing on French wines by taste, flight, glass, and bottle. They'll even have a complimentary sampling from 5-7pm. Minsky's Pizza 20% off all large pizzas This discount is up to $5.40 on build-your-own. Eight Buck Daily Deal: Grab a Classic Chicken Sandwich & Fries for just $8 all day (it's part of their February special). The Landing Eatery & Pub Get their delicious Chicken Cordon Bleu for $10.33. Kansas City Taco Company Cowboy Junkie deep-fried burrito, featured on Diners, Drive-ins & Dives, for $12. Extra Virgin Monday Pizza and Wine Night means hand-crafted wood-fired pizzas and half-price bottles of wine under $100. Barley's Kitchen + Tap $4 local pints of beer. Westport Flea Market Bar & Grill Special steak offerings for Monday nights. Brew Lab Score $3 off any sandwiches and wraps. Jalapenos Mexican Restaurant It's two-for-one taco night from 4-9pm! Domestic pints are just $3 all day (11am-9pm). Red Door Woodfired Grill The Classic burger is only $6 all day (dine-in only). The Brass Onion Enjoy $4 off your Mr. B's Fried Chicken meal (dine in only). Cinder Block Brewery $4 year-round beers. Char Bar Try their Smoked Meatloaf with mashed potatoes, gravy & corn for $15. Lew's Grill & Bar Take $4 off select burgers. Johnny's Tavern Half price whole pizzas (dine-in only). Get $5 off to-go pizzas. Fox and Pearl Fried Chicken Special and Industry Night benefits available. The Campground A boozy, heady Ramos Gin Fizz cocktail for $20. Mi Ranchito Pollo Del Mar: Grilled shrimp & chicken sautéed with mushrooms, poblano peppers, onions & pico de gallo, simmered in chipotle cream sauce. Comes with black beans, rice, and tortillas. The Brick Rural Grit Happy Hour from 6-9pm. Coach's Bar and Grill Happy Hour from 3-6pm (bar area only) with 2 for 1 Wells, Calls & House Wines. Tuesday The Brooksider Sports Bar & Grill All burgers are half off with your choice of side from 11am-10pm (dine-in only). Mexican Import & Margarita Specials from 3pm-12am: $4 Mexican Imports, $5 Una Familia Blanco Shots, $6 House Margaritas. KC Bier Co. Traditional Döner Kebab with lamb and beef, pita bread, tzatziki, and a side for $13.99. Cinder Block Brewery Service Industry Night means 30% off your entire tab. Johnny's Tavern Beef tacos for $1.50. Chicken tacos for $2 (add $1 for Double Decker). Chicken taquito basket for $5.50. The Brass Onion Enjoy Brass Onion Burgers for $10 and Drafts for $4 all night. Blue Sushi Sake Grill Vegan Tuesdays offer 25% off all vegan items and 50% off Premium Cold Sake bottles all day. Mean Mule Distilling Co. Agave spirit flights are $10. Lew's Grill & Bar Choose between a Chicken Fried Chicken or Meatloaf Platter for $15.99. Fox and Pearl Selected martini list available for $10. The Landing Eatery & Pub Their Giant Pork Tenderloin with fries is $11.33. Mi Ranchito Rulber's Chile Colorado: Braised beef with four kinds of chiles, available as a Burrito, Enchiladas, or Platter. Jalapenos Mexican Restaurant Single steak, chicken, or combo fajitas for $14.50 from 11am-9pm. Get $1 off import bottles from 11am-9pm. Harpo's of Westport Late Night specials from 9pm-close: $2 Cold Snacks (Montucky, PBR) and $2 Well Tequila Shots. Brew Lab $2 street tacos all day, plus Trivia at 7pm. Extra Virgin Drink specials available all day. Coach's Bar and Grill Happy Hour from 3-6pm (bar area only) with 2 for 1 Wells, Calls & House Wines. BRGR Kitchen + Bar It's Kids Night with special offers. Wednesday Voltaire Service Industry Night with 50% off food & drink from 5pm-12am. The Brooksider Sports Bar & Grill KC Crown Steak (10 oz strip & loaded baked potato) for $13.99 from 4-10pm. Drink Specials from 6pm-12am: $4 KC Bier Co Dunkel pints, $4 House Wine. The Brass Onion Wednesday Steak Night gets you $5 off Steaks + Chops entrees and 1/2 price bottles of wine under $100. J. Rieger & Co. Service industry workers receive 50% off their tab in The Hey! Hey! Club from 4-10pm. Fox and Pearl Enjoy half price on all wine bottles. Mean Mule Distilling Co. All draft cocktails are $8. The Landing Eatery & Pub Italian Steak Sandwich with choice of side for $10.33. Steak Night starts at 6pm: 8 oz KC Strip, side salad, baked potato, green beans for $12.86. Lew's Grill & Bar Take $3 off all Mac 'N' Cheeses. La Bodega Paella Night from 5pm-10pm. Their Andorra Aprés Ski Party Deck features drink specials and a Spanish Fondue Menu for $55 per person (from 5pm-close). Brew Lab Get a $9 Burger & Fries, $2 off Brew Lab Beers, and $4 Wells. Mi Ranchito Rulber's Chile Colorado: Braised beef with four kinds of chiles, available as a Burrito, Enchiladas, or Platter. Cinder Block Brewery Whiskey Wednesday means $25 flights of 4 whiskeys. Johnny's Tavern Chicken Fried Chicken or County Fried Steak for $9.95. City Barrel Brewing Co. All Day Happy Hour with $2 off select beers. The Brick Burger Night Specials from 5pm-10pm. Coach's Bar and Grill Happy Hour from 3-6pm (bar area only) with 2 for 1 Wells, Calls & House Wines. Thursday Minsky's Pizza 💖 Valentine's Boneless Wing Bouquet for $20 (available through Feb 14). Valentine's Jumbo Wing Bouquet for $25 (available through Feb 14). Eight Buck Daily Deal: Breaded Pork Tenderloin & Fries for $8 all day (part of their February special). The Brooksider Sports Bar & Grill Chef Jose's Daily Food Special from 11am-10pm. Reverse Happy Hour from 9pm-1:30am: $3 Domestic Drafts, Wells, Wine, $5 High Noons. Voltaire Enjoy All Day Happy Hour with discounts on wine, small plates, and more! Red Door Woodfired Grill Thursday Fried Chicken Special, marinated for four days and pressure fried. Prices vary by size/part, starting at $12. J. Rieger & Co. Trivia Night drinks specials from 7-9pm in the Monogram Lounge: 4 Electric Park Cans for $20, Heim Beer & Rieger Whiskey Pour for $12, Old Fashioned for $8. Brew Lab $1 Bone-In Wings (minimum six per order). Barley's Kitchen + Tap $5 pints and $7 tulips of beer. Fox and Pearl Special pricing on select beers. Lew's Grill & Bar Take $3 off all Mac 'N' Cheese. Mi Ranchito Enchiladas Favoritas: Grilled chicken & Monterey Jack cheese enchiladas covered with chile cream sauce, lettuce, pico de gallo, avocado, black beans & rice. The Landing Eatery & Pub Hamburger or Cheeseburger Value Meal with side for $8.24. Mean Mule Distilling Co. Happy Hour specials available all day. La Bodega Their Andorra Aprés Ski Party Deck features drink specials and a Spanish Fondue Menu for $55 per person (from 5pm-close). Cinder Block Brewery Get $1 off drafts when you bring your own vinyl. Johnny's Tavern Half price burgers. The Brick Hotdogs available at Happy Hour Prices from 5-10pm. Coach's Bar and Grill Happy Hour from 3-6pm (bar area only) with 2 for 1 Wells, Calls & House Wines. Friday Tannin Wine Bar & Kitchen 💖 Valentine’s Weekend Prix-Fixe Dinner for $85 per person (Optional wine pairing: +$45 half-glass or +$90 full-glass) from 4-10pm. Minsky's Pizza 💖 Valentine's Boneless Wing Bouquet for $20 (available through Feb 14). Valentine's Jumbo Wing Bouquet for $25 (available through Feb 14). The Landing Eatery & Pub Chicken Fried Chicken or Pork (with gravy, mashed potatoes, green beans) for $10.33. Salmon (with lemon butter caper sauce, baked potato, green beans) for $15.45. Kelly's Westport Inn Late night special from 10pm-midnight with $2 domestic drafts and $2 wells. Cinder Block Brewery $12 Czech Pils pitchers all day. Mi Ranchito Shrimp & Crab Enchiladas, delicious shrimp and crab cream cheese filling, covered with chipotle cream sauce. Served with black beans & rice. J. Rieger & Co. Reverse Happy Hour from 10pm-midnight in The Hey! Hey! Club: 50% off Resident Cocktails and $6 Desserts. KC Bier Co. Weekend Oven Roasted Chicken with choice of side for $14.50. Red Door Woodfired Grill Weekend Prime Rib Special available after 3pm. Lew's Grill & Bar Get $3 off Lew’s® Phillies 'til 5pm. Border Brewing Company Reverse Happy Hour from 9-11 PM: $5 Beers and $8 Cocktails. The Brick Happy Hour from 3-6pm. Mean Mule Distilling Co. Extended happy hour specials from 2-6pm. La Bodega Their Andorra Aprés Ski Party Deck features drink specials and a Spanish Fondue Menu for $55 per person (from 5pm-close). Saturday Tannin Wine Bar & Kitchen 💖 Valentine’s Weekend Prix-Fixe Dinner for $85 per person (Optional wine pairing: +$45 half-glass or +$90 full-glass) from 4-10pm. Affäre 💖 Valentine's Day Dinner 2026 (Four Course) for $98. Affäre Valentine's Three Course Dinner for $85. Mi Ranchito La Costa Chimichanga: Grilled shrimp, pico de gallo, Monterey Jack cheese, broccoli & mushrooms in a fried tortilla, with Champagne cream sauce, black beans & rice. KC Bier Co. Weekend Oven Roasted Chicken with choice of side for $14.50. The Landing Eatery & Pub Ask your server for details on the Chef's Choice special. Barrio KC Bottomless Mimosas for $15 from 11am-2pm during brunch. J. Rieger & Co. Reverse Happy Hour from 10pm-midnight in The Hey! Hey! Club: 50% off Resident Cocktails and $6 Desserts. The Brick BRICKFAST (Breakfast service) from 10am-2pm. Red Door Woodfired Grill Weekend Prime Rib Special available after 3pm. Coach's Bar and Grill The Milwaukee Bloody Mary special for $14 from 11am-2pm at their 135th Street location. Charlie Hooper's Bar & Grille Dawgs at special prices ($2.99/$3.99/$4.99) until 5pm (Dine-In Only). Border Brewing Company Reverse Happy Hour from 9-11 PM: $5 Beers and $8 Cocktails. Tower Tavern Weekend Dog Days: Hot Dogs ($5), Brats ($5), Chili Dogs ($6). Brunch Mimosa Carafe ($15) and Deep Eddy Bloody Mary ($5) during brunch. Waldo Pizza 💖 Valentine's Meal for Two for $45. La Bodega Their Andorra Aprés Ski Party Deck features drink specials and a Spanish Fondue Menu for $55 per person (from 5pm-close). Sunday Tannin Wine Bar & Kitchen 💖 Valentine’s Weekend Prix-Fixe Dinner for $85 per person (Optional wine pairing: +$45 half-glass or +$90 full-glass) from 4-10pm. The Brooksider Sports Bar & Grill Sunday Funday Drinks from 11am-4pm: $5 Bloody Mary’s, $5 Mango Cart, $5 Kona Big Wave! Tower Tavern Weekend Dog Days: Hot Dogs ($5), Brats ($5), Chili Dogs ($6). Brunch Mimosa Carafe ($15) and Deep Eddy Bloody Mary ($5) during brunch. Party for Two Carry-Out (pizza, tenders, 6-pack tallboys) for $26.95. Lew's Grill & Bar Birria Tacos for $10. The Peanut Sunday Brunch from 10am-12pm: Spicy Eggs ($8.50), French Toast ($8 full/$4 half), Eggs Benedict ($11 full/$5 half). Mi Ranchito Baja California Empanadas: Crispy flour tortilla stuffed with shrimp, bacon, jalapeño & cheese, topped with sour cream & queso fresco, served with black beans, rice & salsa diabla. Barrio KC Bottomless Mimosas for $15 from 11am-2pm during brunch. Red Door Woodfired Grill Weekend Prime Rib Special available after 3pm. Brew Lab Enjoy All-Day Happy Hour from 11am-8pm. Harpo's of Westport All day specials: Burger & Fries for $9.95, Domestic Bottles for $4, and Double Well Cocktails for $5. KC Bier Co. Weekend Oven Roasted Chicken with choice of side for $14.50. Char Bar Fried Chicken at Westport for $19 (half bird) / $36 (whole bird). Smoked Chicken at Parkville for $19 (half bird) / $36 (whole bird). Mean Mule Distilling Co. Service Industry Sunday: 40% off for service industry workers. Jalapenos Mexican Restaurant $1 off all glasses and $3.50 off house pitchers from 12-9pm. The Landing Eatery & Pub Ask your server for details on the Chef's Choice special. Barley's Kitchen + Tap $4 and $6 beer cans. Fox and Pearl Burger special and Industry Night benefits. Johnny's Tavern Calzone with 2 toppings for $10. Kansas City Taco Company $3 Modelo Pints. $15 32oz Patio Pounder Margaritas. Coach's Bar and Grill The Milwaukee Bloody Mary special for $14 from 11am-2pm at their 135th Street location. Charlie Hooper's Bar & Grille Chef's Choice daily special. Everyday Deals Q39 (all locations) Their fan-favorite Smoked Brisket Chili is back through February 28. The Milwaukee Delicatessen Company A freshly made Soup of the Day for $6. Add a side (German Potato Salad, Deli Slaw, Cottage Cheese, or Chips) or a small garden salad to any sandwich for $2. Lulu's Thai Noodle Shop Happy Hour from 2-6 PM: $5 cocktails/draft beers, $6 wine glasses/toasted edamame/pork rangoons/fried avocado, $3 PBR can, $2.50 Vietnamese Spring Roll, $9 coconut shrimp, $8 fried cashews. Harry's Bar and Tables Daily Quesabirria Tacos (slow braised hanger steak, mozzarella, corn tortillas, dipping sauce). Happy Hour from 3-7pm: $7 snacks (Pulled Pork Sliders, Espinaca Queso Dip, Spinach & Artichoke Dip, Pulled Pork Nacho, Hummus Trio), $6 sips (wine glasses, local drafts, select cocktails). Waldo Pizza 💖 Valentine's Meal for Two for $45 (available through Feb 14). Martin City Brewing Company - Pizza & Taproom (Lenexa) 💖 Big Cupid Valentine's Pop-up: Enjoy over-the-top Cupid décor, festive cocktails, sweet treats, and pizzas (running through Feb 17). Family $40 Deal: Includes 1 Large specialty pizza, 1 Family-size House or Caesar salad, and your choice of pretzels or bruschetta (Carryout ONLY, 3PM-Close). Third Street Social Daily Happy Hour from 3-6pm. Lunch Specials for $15: Soup & Salad, 2pc Fried Chicken, Blackened Shrimp Tacos, Fried Chicken Pimento Mac, Truffled Grilled Cheese, Chicken Pot Pie, Creamy Turkey Club, Fried Chicken Tenders. Mean Mule Distilling Co. Guided tasting flights of American Agave Spirits for $15. Ponak's Mexican Kitchen Brisket Burritos: Two BBQ brisket burritos smothered in queso, served with rice and beans (while supplies last). BRGR Kitchen + Bar Happy Hour specials on food and drinks. Hope you find some delicious deals this week! submitted by /u/for-every-answer to r/kansascity [link] [comments]

Judging by the title, our trip may not sound like the definition of fun. Yet we had a truly wonderful time every single day, so I’m sharing this report for others planning or considering a similar adventure. The links you can see in this report are my photos from the places I mention. This is surely the longest post I’ve ever written. If anyone actually reads all of this, I hope at least some of it will be helpful, just I like found many posts here helpful when planning our trip. Happy to answer questions in the comments. When: 21 days in late November to early December 2025. Planned route: Tokyo (1 night) → Nagano (4) → Nakatsugawa (2) → Kyoto (7) → Kawaguchiko (2) → Tokyo (4), but we made some last minute changes during the trip. Who we are: ages 39, 5 and 1.5, all girls. Our interests: nature, photography, temples and shrines, playgrounds, trains and buses, Totoro, Hello Kitty, climbing stairs, playing with gravel. Traveling experience: I’ve travelled a lot, mostly bicycle touring and hiking. 20 years ago I studied Japanese (sadly forgot most) and visited Tokyo and Kyoto. I always wanted to return. Both kids have flown many times within Europe, but this was their first long haul flight. Luggage: a large suitcase forwarded between hotels and to/from the airport, a carry-on for transit days, a stroller with a piggyback board (worth its weight in gold), a stroller bag, a baby carrier, and two small backpacks. Oh and two kids. Dietary requirements: I’m vegetarian and coeliac (strictly gluten-free). My kids have no dietary requirements, they mostly live off air anyway. Youngest still nurses 1-2 times a day. Bookings: Besides flights and accommodation, I only pre-booked two things: Ghibli Museum and one special train (details in the report). Budget: We spent 5,430 USD, or 3,830 USD excluding flights. Here is a detailed breakdown. Day 0: The flight We flew from Europe with Finnair. The short flight to Helsinki was uneventful - my 5-year-old was thrilled and my toddler slept. The 13.5-hour overnight flight to Narita was their first long haul flight ever, so I hoped for the best, but prepared for the worst - with snacks, new toys and spare clothes. Fortunately, once again it was a breeze - both girls slept for 9+ hours, the older one even said she slept better than at home. What helped was that we flew midweek, so there were some unoccupied seats and we got an entire row to ourselves. I slept less than 2 hours, but I didn’t mind as we flew over the North Pole and I got to see the northern lights dancing in the sky - a dream come true. Day 1: Narita → Tokyo We landed at Narita at 2 pm. With QR codes (one per person, kids included) and dedicated family lines, the immigration was smooth and so was forwarding our large suitcase to our hotel. The Skyliner took us straight to the city where we stayed for the night at Hotel New Ueno. Door to door, the journey took roughly 23 hours, so I assumed we would crash immediately. But no - my kids wanted to explore, so I took them to the Ghibli store at Tokyo station. Google Maps said 13 minutes. In reality it took my jetlagged brain nearly an hour to find the store, plus another 15 minutes to find a nearby restaurant, Soranoiro, where we ate delicious gyoza - and little else, as other gluten-free vegetarian options were limited. Two Totoro plushies and many dumplings later, we returned to our hotel and slept like babies. Day 2: Tokyo → Nagano Before the trip, I asked my 5-year-old whether she wanted to spend more time in cities or mountains. She answered immediately - mountains! That’s why, even though most people recommend staying in Tokyo for a few days to rest after a long flight, we went straight to Nagano. When traveling solo with kids there’s no such thing as a “rest day” anyway and keeping my kids busy is far easier than trying to rest. I also knew they would adjust more easily in a smaller town. We woke up early, took the Shinkansen from Ueno (bought an unreserved ticket right before the departure) and around 9 am arrived in Nagano, surrounded by mountains. We couldn’t stop smiling, even my toddler kept saying “wooow” as she looked around. Our base was 1166 Backpackers run by unbelievably kind people. It quickly became our favorite accommodation on the trip. Like in all other places we stayed at, we had a Japanese-style room with tatami floors and futon beds to prevent my toddler from falling out of bed. After dropping bags and picking up the bear spray which I had ordered online (same cost as renting and much less hassle), we headed back to Nagano station where a real treasure awaited us - the Yukemuri express to Yudanaka. The driver sits in a raised cabin above the passenger car, giving the front row passengers an incredible, panoramic view. Securing these seats, a month in advance, took me 3 hours in the middle of the night - it was my first time booking on a Japanese website and I was not prepared for that user experience :) The ride was absolutely worth the struggle though. I don’t know which of us enjoyed it the most. From Yudanaka we took a bus toward Jigokudani, home of the snow monkeys. It was warm, so I knew there would be no monkeys, but it was still a lovely walk - roughly 40 minutes from the bus stop; stroller-friendly until the final section with stairs. We returned via Shibu onsen, which inspired Spirited Away. With my toddler still in diapers, public onsens were not an option and private ones were out of our budget. But the town itself was incredibly pleasant to walk through. We got back to Nagano - once again in the front seats of Yukemuri express of course. Dinner was gluten-free soba next to Nagano station - good, but with limited vegetarian options. Back at the hostel, while I was completing check-in forms, the staff brought out some toys and started folding origami animals for my 5-year-old. Both kids absolutely didn’t want to go to sleep. Fortunately, Dad came to the rescue - my husband, who stayed at home, took on remote bedtime duty and read books to the kids every evening, which thanks to the time difference fell right around his lunch break. Day 3: Zenkōji and Seisuiji After a slow morning with an unexpected, but very appreciated origami lesson from the hostel staff, we walked to Zenkōji temple (sadly we didn't spend much time as it was very busy) and the quieter Yubuku shrine. Later, we attempted to reach Seisuiji temple on Nagano’s eastern edge. Our first bus was late and we missed the connection at Kawada station; it turned out that the remaining bus required advance booking anyway. With only 5 km to the temple, we jogged there instead, or rather I did, with one kid in the stroller and the other on the piggyback board - good exercise! I was so happy we decided to go there, as the light was extraordinary and the temple looked simply surreal with the stone lanterns covered with moss and the autumn foliage - I’ve never seen a more vibrant red. A million photos later, we climbed 90 meters up to Kiyomizudera Kannondo - similar feel to Kyoto’s Kiyomizudera, but not a person in sight. Back at Seisuiji, a kind photographer took a photo of all three of us - one of very few I have from this trip :) Once the sun went down behind a nearby hill, we walked back to Kawada station through rice fields and orchards on the southern side of the valley - very picturesque despite late autumn. Dinner consisted of two great rice bowls and two waffles at Pato. Day 4: Togakushi If I had to pick a favorite place from the trip, I would refuse, but Seisuiji and Togakushi would easily be in the top five. We took the first bus and arrived before 8 am. The massive red gate leading to the upper shrine, Zuishinmon, and the path lined with 400 year old cedar trees looked out of this world, even without snow, which had sadly melted the night before. My 5-year-old wasn’t in the mood to walk all the way to Togakushi Okusha shrine, but she enthusiastically walked an even longer distance to Kagami Ike when I casually mentioned there was a cafe serving pancakes. They were delicious, and more importantly, gluten free! After lunch we walked to the nearby Kids Ninja Village where my kids could run, climb and slide to their heart’s desire. We also did the labyrinth house, but I wouldn’t recommend it if you’re short on time - I think it took us 40 minutes to find the exit. Back in Nagano we had some delicious vegan curry at Topi. Day 5: Nagano, Tour de playgrounds Knowing that we would all enjoy the Yukemuri express, I prebooked it on two different days. This time we were not interested in monkeys, but in playgrounds. We started in Shibu onsen, because I liked it too much not to return, then walked to Yamabiko Hiroba and Nakano City North Park. Both playgrounds were really cool, with plenty of equipment for younger and older kids. I may have tried a few slides too :) The walk between the playgrounds was also great - the area is famous for apples and the trees were literally bending to the ground under their weight. We bought three fresh apples and my kids were given several more by a local farmer. People everywhere were very friendly and kind towards my kids, but always respectful - no touching or photographs without asking. I appreciated it a lot. I had planned to get off in Obuse to visit the Hokusai museum, but fortunately we missed the stop. Fortunately, because we barely made it back to Nagano in time for the fireworks festival. I planned to take a bus to the river where the festival took place, but so did everyone else in town - the buses were full. We ran instead, there and back, which pushed our (well, my) total distance that day to 24.5 km (~34k steps). It was my daughters’ first time seeing fireworks and they absolutely loved it. Day 6: Nagano → Nakatsugawa Leaving Nagano was difficult - we loved both the city and our hostel. But our short stay came to an end. My 5-year-old drew thank you cards for staff members and was very touched as she also received a lovely goodbye letter and a Hello Kitty origami. On the way to Nakatsugawa we stopped in Matsumoto. The castle was beautiful, it also witnessed my hangry toddler’s first tantrum of the trip. Once everyone was fed and happy, we headed to a playground I had marked on my map. Google Maps described the route as “mostly flat”, but the park is called City Alps Park - I should have known better! We climbed and climbed, the stroller was getting heavier and heavier. But the playground was well worth the effort. It was huge, with great views over Matsumoto. The kids played for an hour or two before we headed back to the station and continued on to Nakatsugawa where we stayed at The Ryokan O. Nakatasugawa was the only city on our route where I found no gluten-free restaurants, so I lived off konbini and supermarket food there. Day 7: Sakashita, Ryūjin Falls For the first and only time on our trip, it rained. Well, drizzled, and only in the morning. But we postponed our Nakasendō walk and headed to Ryūjin Falls instead. Fortunately, our train to Sakashita was delayed by a fallen tree and we missed a bus to the falls. Fortunately, because with two hours to spare, we walked around the town and visited a small shrine with a beautiful view. In the afternoon we reached the falls. The falls, the red bridge and the famous Atera-blue water were all beautiful. I imagine it would look spectacular in summer. Day 8: Nakasendõ → Kyoto We woke up early and took the first bus to Magome to walk the popular section of the Nakasendō. At 8 am, the town was still half-asleep and the morning mist added a lot of charm. The trail starts with a 3 km steady climb, followed by a gentle 5 km descent to Tsumago. At first, my kids walked enthusiastically up the hill and my toddler protested very loudly when I eventually put her in the carrier. The path is well maintained (it’s mostly a dirt or a cobblestone road with occasional stairs), but not suitable for strollers. Near the end of the climb, my 5-year-old started complaining a lot, but the moment she saw we had made it to the pass, she got a second wind and wasn’t tired anymore. In Tsumago, at Konohanaya (I’ve also seen Wachinoya recommended), the kids had delicious hot buns filled with mushrooms and apples. With frequent breaks, the entire walk took us exactly 4 hours. I would have gladly walked to Nagiso and further on, but as it was my 5-year-old’s longest walk to date, I didn’t want to push it. Back in Nakatsugawa, we collected our bags and the stroller from the ryokan and boarded a train for Kyoto, stopping briefly in Nagoya to visit one of Japan’s biggest Ghibli stores. There were two great photo ops for Totoro fans. We arrived in Kyoto in the late afternoon and checked into Kyoto Hana Hostel, a few minutes’ walk from the main station - extremely convenient. For dinner we went to Kitten Company Cafe, a vegan restaurant nearby, with cat-themed decor and meals - much appreciated by my kids (you can see some photos of this and a few other Kyoto meals here). The owner looked sceptical when I ordered three full meals, and very happy when we finished every last grain of rice. Day 9: Kyoto, eastern side With a full week in Kyoto, I had a long list of shrines and temples marked on my map. They may sound boring for kids, but this wasn’t our experience. My 5-year-old loved taking pictures of fall colors and architecture with her kids’ camera, while my toddler was happy toddling around and playing with gravel. Ginkakuji was an exception and the stage for my toddler’s second tantrum of the trip - she was convinced that the carefully raked gravel urgently needed her intervention. We didn’t stay long, but I managed to take a few photos before the zen atmosphere was disrupted. Fortunately, the stroller worked its magic and we continued south along the Philosopher’s Path (walking next to it - not too stroller-friendly). Our next stop, Okazaki shrine, was a big hit - bunny statues and artwork everywhere. Further south, in Kodaiji temple, we randomly ran into a lovely couple we had met days earlier at Togakushi. Small world. The temple and bamboo grove were beautiful, but busy due to proximity to Kiyomizudera. Seeing the crowds at Ninenzaka, I abandoned my plans for two nearby Ghibli stores and walked straight to the Moon and Back where we ate delicious vegan dumplings and ramen - I also highly recommend their sparkling strawberry lemonade or whatever it’s called. I’ve been craving it for weeks. In the afternoon we visited the Museum of Kaleidoscopes, one of the highlights of the trip for my 5-year-old. The museum is small, but very engaging. At the end, the staff helped my daughter assemble her own kaleidoscope - it cost 900¥ if I remember well. They spoke no English, but between gestures and my very limited Japanese, we managed perfectly. My toddler got a kaleidoscope too - she loves it despite being convinced it’s meant to be pressed against her forehead. Day 10: Nara and the Yamanobe-no-michi The plan was to reach Nara early, but I failed spectacularly and we took what felt like the slowest train in the country. By 9:30, the central parts of Nara were insanely busy. With people stopping to photograph deer, or rather themselves with deer, it was difficult to walk, especially with a stroller. We didn’t buy deer crackers, but the deer could likely smell my kids’ snacks in the stroller bag. My kids didn’t like the deer up close and wanted to leave soon after we reached Kasugataisha. I planned two side trips for such an occasion: north to Wakakusayama and lesser known temples (Joruji and Gansenji) or south to Yamanobe-no-michi, the oldest recorded road in Japan. I chose south, after an absolutely delicious vegan lunch at Onwa. The Yamanobe-no-michi walk runs from Tenri to Sakurai. A kind Redditor had recommended the section north of Miwa as very scenic and stroller-friendly. It was very scenic and stroller-unfriendly. There was a lot of pulling the stroller backwards and hauling it over stairs. Eventually I carried my toddler in the carrier, with the stroller under my arm. Despite the difficulties, we enjoyed the walk a lot, especially since most of the time we had the path for ourselves. Unsure whether further sections would be any easier, we finished in Makimuku and returned to Kyoto. We had dinner at Yak & Yeti, a Nepalese restaurant. My 5-year-old insists she doesn’t like spinach or dal, but mistook spinach dal for soup and ate the entire bowl. Getting to the restaurant was funny too. Trying to avoid the crowds on the main street, I turned onto a smaller one. It was… the Nishiki market. With a stroller. 0/10 not recommended :) Day 11: Osaka With only one day in Osaka, I let my 5-year-old choose how to spend it. I offered two options: Kids Plaza Osaka and a Ghibli store, or the Hello Kitty Shinkansen to Himeji. She said yes. It was tricky, but doable! First stop was the Ghibli store with another huge Totoro and a great photo op for Spirited Away fans. I think that’s where we bought our plush Totoros #3 and #4… Then we headed to Shin-Osaka station and saw the beautiful, pink Hello Kitty Shinkansen arrive (departure 11:37). We boarded car 2 with unreserved, Hello Kitty-themed seats. My 5-year-old was in heaven. After a while, we walked to the souvenir shop in car 1, but the line was so long that we reached Himeji before buying anything. If shopping is your priority, consider going straight to car 1 or traveling further west. I would have loved to visit the Himeji castle properly, but we stuck to admiring it from the viewing platform near the station and headed back to Osaka. Lunch was at Vegan and Gluten Free Osaka - a family-owned and very family-friendly restaurant with lots of toys and children’s books; the food was great too. Kids Plaza Osaka was excellent - my kids could easily have spent half a day there, but since it wasn’t too busy, two hours were enough to try most things. Day 12: Kifune to Kurama Kifune shrine and Kurama temple are located in the hills just north of Kyoto, connected by a short (less than 2 km), well-maintained trail that winds through a forested hill. Most people recommend starting in Kurama for a more interesting climb. We started in Kifune instead purely because it’s 60 m higher - I assumed less climbing would be easier for my 5-year-old. Given that she ran half of the way uphill, we could have easily started in Kurama. The ascend was very beautiful, with many stairs - my toddler was thrilled. Actually, we all were! It’s a beautiful walk and both Kifune shrine and Kurama temple have a magical atmosphere. Kuramadera was much busier than Kifune shrine. My kids played quietly in the square in front of the temple for a while, then we walked down the stairs to the station. We got off at Takaragaike and walked toward Kokusaikaikan station, stopping at Kodomo-no-Rakuen playground on the way. My kids loved the slides and climbing structures. In the afternoon I’d planned to visit the Kyoto Railway Museum. Instead, we visited… the Kokusaikaikan station, where my daughter had left her hoodie on the way back from Kurama. Dinner was once again at Moon and Back. Same dishes as before, just more of them! Day 13: Arashiyama and trains We took an early train to Saga-Arashiyama. My original plan was to take a bus to Otagi Nenbutsuji, but I realized that we could get there just as quickly on foot, so we did. The streets - even the Saga Toriimoto Preserved Street - were almost empty. We reached Otagi Nenbutsuji just after 9 am and it was already fairly busy. Nearby Adashino Nenbutsuji and Giōji were calmer and even more impressive in my opinion - my girls loved them too. Here I must admit I didn’t read up on Arashiyama well enough. I knew that the viral bamboo grove (which we had to walk past to get to Okochi Sanso Garden) would be insanely busy, but I wasn’t aware that the crowds would continue all the way to Togetsukyō bridge which we crossed to reach Daihikaku Senkōji. Not only didn’t we avoid the crowds, but we obviously contributed to them too. Daihikaku Senkōji itself was wonderful, but in hindsight we should have skipped that area altogether. But since we were already there, we walked to Musubi cafe for lunch and dessert. My kids who don’t like curry ate a full plate of it. Despite the central location, the cafe was very quiet, a pattern we noticed throughout our trip. We spent the afternoon in the Kyoto Railway Museum looking at trains, playing with trains, entering trains and talking about trains. Before heading back to the hostel, we stopped at the playground at Suzaku Yume square right in front of the museum - another great slide. Day 14: Fushimi Inari, Hello Kitty and a few disasters Everyone recommends visiting Fushimi Inari very early or very late, but it feels that you need to arrive by 5 am or well after sunset to beat the crowds. This wasn’t happening with small kids. Instead, we walked past Tōfukuji and entered the forest via Higashiyama trailhead #4 where we left the stroller. From there, we climbed through the beautiful forest, completely alone, gradually encountering more and more torii gates as we approached the shrines and Mt Inari summit. My toddler was in heaven, so many stairs! Big sister was also in a good mood, so we made it to the summit in 1 hour - I imagine it’s maybe a 30 minute walk without kids. We took a million photos of torii gates, ate a lot of snacks and finally descended via the southeastern side of the mountain, with small shrines and a beautiful bamboo grove - and once again almost no person in sight. The only busy section was at the very bottom where the trail ended. On the way back we visited Komyo-in temple with its beautiful garden. It was very peaceful, one of my favorite temples in Kyoto. We continued east to retrieve the stroller, stopping at a small playground along the way. The next stop was unplanned. The day before, my daughter had pointed at a large Hello Kitty poster, asking what it was about. That’s how we ended up at the Kyocera Museum of Art for the Hello Kitty exhibition. Not something I would have chosen on my own, but my daughter was thrilled. The exhibition wasn’t too crowded, but its souvenir shop had an insane queue - luckily even my daughter wasn’t eager to wait. After a quick lunch at Choice (a Western-style vegan and gluten free restaurant, not the culinary highlight of the trip), we took a train to the Kyoto Disaster Prevention Centre. The staff, who seemed to genuinely appreciate my embarrassingly bad Japanese, were incredibly engaged. They guided us through the museum, so we got to experience an earthquake and a typhoon, watch very immersive videos about landslides and floods, pretend-fly a helicopter and pretend-extinguish a fire. It was educational and fun for all three of us, plus with a free entry - highly recommended. Day 15: Kyoto → Kawaguchiko This was a transit day and the day with the least walking - only 8 km, or 11k steps. Our average was 13.5 km or 19k steps - I would have gladly walked more, but I wanted my kids to have time for free-range play every day. The easiest routes from Kyoto to Kawaguchiko are via Tokyo or Mishima. I opted out of them due to cost and not wanting to risk taking a highway bus without car seats. Instead, we took the Shinkansen to Shin-Fuji and a local bus directly to our inn in Kawaguchiko, Yasuragisō. The driver made extra space for the stroller so that my toddler could nap safely and comfortably. As we approached Kawaguchiko, the sky cleared and Mt Fuji appeared in full view. My 5-year-old couldn’t believe her eyes when she saw how tall Mt Fuji was - it was so cool to see her excitement. We dropped off our bags at the inn, spent a few minutes admiring Mt Fuji view from our room, then walked to Yakizaki park and the town centre. The sunset was beautiful. Sidewalks in Kawaguchiko are often very narrow or nonexistent and the traffic is heavy for such a small town, so I was glad I had packed high-visibility vests for myself and my kids. Day 16: Kawaguchiko We woke up early to a beautiful sunrise view of Mt Fuji. After breakfast, we walked to Chureito pagoda. The sky was clear and the air crisp. With air temperature of only -7 degrees (19 F) and rather strong wind, I dressed the kids in all their winter clothes. I was fine in my normal jacket - pushing a stroller with two kids (ca 46 kg / 100 lbs total weight) warms you up in no time. At Arakurayama Sengen park, we left the stroller at the bottom and climbed the stairs up to the pagoda. My 5-year-old almost ran most of the way, overtaking nearly everyone else. Then, two flights of stairs from the top, she announced she would never make it. After a short negotiation, we did make it and spent a few minutes taking photos and eating snacks. Because of the strong wind, I knew there was no chance for a mirror-like reflection of Mt Fuji from Oishi park, so I decided to skip it and visit one of the nearby caves instead. At Kawaguchiko bus terminal I was terrified to see an insane queue, but it turned out to be for the Red Line bus to Oishi park. Phew! The Green Line bus which we took to the Bat Cave was almost empty. At the Bat Cave stop, a lovely lady immediately told me that the cave was closed that day. Fortunately the bus hadn’t left yet, so we hopped back on and I quickly came up with a backup plan to see the nearby Saiko Iyashi-no-Sato Nemba, a reconstructed traditional village. It was scenic, but I wouldn’t go out of my way to visit it. Back in Kawaguchiko, we had lunch at Shaw’s Sushi (one vegan and gluten-free option, the most expensive meal of our trip, not the most memorable one), walked past the crowd photographing the famous Lawson, and further on to a large playground in Kawaguchiko Park to the south. On the way there, we stopped at a small gemstone museum with a free entry and a beautiful collection. Day 17: Kawaguchiko → Ghibli Museum I was very lucky to not only secure Ghibli Museum tickets, but to secure them on the exact day and time I wanted. The museum is located between Kawaguchiko and Shinagawa where we stayed that night, so it fit perfectly into our itinerary. We arrived at Mitaka station around 10 am via local trains. We took a stroll through Inokashira Park and then stopped at Shirohige’s Cream Puff Factory where my 5-year-old had a Totoro-shaped cream puff. The Ghibli Museum itself was wonderful - small, but full of charming details. My kids absolutely loved the playground on the top floor - the 5-year-old kept climbing and hugging the giant Catbus and my toddler kept throwing the plush Susuwatari around. After 2-3 hours, we headed to Where is a dog? for lunch. We ate two huge, absolutely delicious rice bowls and bought a large loaf of gluten-free bread. The owner kindly explained how to freeze and unfreeze the bread for best results, unaware that the entire loaf would be gone within three hours. To reach Shinagawa, we had to change trains at Shinjuku during rush hour - with a suitcase, a 5-year-old, and a toddler in a stroller. We made it, and funnily enough, we rode next to two Japanese couples with kids in strollers. We stayed at Ryokan Sansuiso. Day 18: Friend reunion & change of plans The highlight of the day was meeting my Japanese friend and her family. We joined a local Christmas tree decorating event, visited a small park and ate the best home-made sushi ever. Originally, I was planning to spend the final four days in Tokyo - there’s so much to see. I’m sure we would have had a great time. But we missed Nagano and my 5-year-old asked several times if we could visit it again. I checked the weather forecast… and, just a few days in advance, rebooked our accommodation (within the free cancellation window). So instead of staying in Tokyo, we hopped on the Shinkansen to Nagano once again, watching a fantastic sunset over Mt Fuji from the train. In the end, we spent 7 of our 21 nights in Nagano :) Day 19: Togakushi again! On our first visit to Togakushi, there was no snow and my 5-year-old wasn’t in the best mood. This time there was snow everywhere and my 5-year-old ran happily most of the way. Without microspikes for her, I didn’t risk climbing the stairs to the upper shrine, but even the lower sections were magical. I’m really happy I got to be there in two different seasons. Back in Nagano, we had another great lunch at Topi and then went to a large playground in Joyama Park. On the way to the nearby Youth Science Centre we took a wrong turn and accidentally entered Joyama Zoo. I purposefully avoided all zoos during our trip after reading about poor animal living conditions, and unfortunately what we saw confirmed these concerns. It was truly heartbreaking and honestly unbelievable in the 21st century. We left immediately. The Youth Science Centre was fun. We spent half an hour playing with blocks (I might have hoarded all the red and green ones trying to recreate the Zuishinmon and the cedar avenue) and the kids ran, climbed and jumped around. However, the atmosphere was weirdly strict, with staff monitoring closely how the kids played. In one room, we were asked to leave for taking off our shoes (which we did by default as it was required everywhere else). In another, a 20 m inflatable running track was very strictly limited to one child at a time. My 5-year-old had to wait until my toddler had slooowly walked along the track, holding my hand, and - even more slowly - walked down at the other end. Safety first! Day 20: Yudanaka again On our second stay in Nagano we were lucky to snag a private room at 1166 Backpackers again. When we walked into the hostel common room that morning, we were greeted by an amazing smell. Two weeks earlier, during our first stay at the hostel, the staff had invited us to join them for breakfast, but sadly we had to decline because of my gluten-free diet. It turns out one of the staff members remembered that conversation, found a gluten-free recipe and baked a delicious apple pie for me and my daughters. It was incredibly touching. After eating a few slices and packing a few more for lunch, we walked to Gondō station. Being back in Nagano, we couldn’t resist riding the Yukemuri express once again. Well, twice. The front-row seats were somehow still available on this (and only this) day, so I didn’t hesitate for a second. We arrived in Yudanaka before 10 am and, not eager to wait over an hour for the bus, we walked via Shibu onsen to the Snow Monkey Park. It’s only 5 km, but with 270 m of elevation gain, so it was a good warm up with two kids in the stroller! The effort was well worth it, as this time we saw monkeys, over a hundred of them! There were definitely more monkeys than people and all visitors seemed careful not to crowd or disturb them. They were so beautiful; we had the best time watching them walk around, play and soak in the hot springs. My 5-year-old was especially thrilled, since snow monkeys were the only thing missing from the travel bingo I’d prepared before the trip. Finally we walked (mostly ran) back to Yudanaka station to catch a train to Obuse. The Hokusai museum was partly closed, but the main thing my kids were interested in - the beautifully designed play area - was open. Obuse is known for chestnut delicacies, so before we boarded the Yukemuri express back to Nagano, my kids ate a big chestnut-flavoured ice cream together. In total, we took the Yukemuri express six times, each time admiring the panoramic view from the front window seats. Definitely one of the highlights of our trip - or rather six. Day 21: Tokyo and home Just as before, leaving Nagano was hard. But with an evening flight home, we headed back to Tokyo. First we stopped at Shinjuku Chuo Park playground with a few fantastic slides. Japanese playgrounds take slides very seriously! Then we went to Shibuya Sky where I’d somehow managed to snag a 14:20 ticket just two days in advance. Sadly it was cloudy, so we couldn’t see Mt Fuji, but we enjoyed the view all the same. My kids especially liked the view from the 14th floor where they could see the trains and traffic in much more detail. Later on, we took a stroll though Yoyogi Park which I visited over 20 years ago. Finally, we had two dinners - at Vegan Bistro Jangara and L for You Aoyama, both delicious. In-flight meals can be ordered gluten-free or vegetarian, but not both, so I didn’t want to starve. At Haneda Airport, we collected our large suitcase from Yamato office. As I was repacking, I noticed my 5-year-old sitting on the floor and playing origami frogs with one of the Yamato employees - he folded them just for her. Such a nice memory at the very end of our trip. The flights went incredibly well again. We once again got a full row to ourselves and both girls slept 11+ hours on the 13.5 hour flight back to Helsinki - they didn’t even wake up for dinner. Overall, across 35 hours of flights, my kids fussed for maybe 10 minutes. Epilogue During our trip to Japan, every evening we did two activities which my kids appreciated a lot. The first was travel bingo filled with 50 things I’d planned (and hoped) we’d see along the way. By the end of the trip, we’d managed to check off everything, much to the delight of my 5-year-old. She was excited to fill in the squares and spent each day actively looking out for the next bingo item. It turned sightseeing into a little game. The second activity was a dot calendar. Each day had several columns where we added dots for different categories: our moods (three dots - one for each of us), the weather, views, attractions, people, and food, plus a place to name the highlight of the day. We originally planned to use a simple green-yellow-red scale, but after just two days my 5-year-old (who was in charge of grading) decided we needed dark green, because regular green just wasn’t enough :) Throughout the entire trip, she gave: 0 red dots, 4 orange ones (two of them for views and weather the day we got back home), 9 yellow ones, 69 green ones and 102 dark green ones - which pretty much sums up the trip :) I smile many times a day just remembering the views and the people and all the fun we had. My 5-year-old often brings up little moments from the trip and both kids love looking at the photos and videos we took. They might forget the trip, but I never will. With our travel savings depleted, we won’t be able to return any time soon, but I’m so grateful to have made these wonderful memories. submitted by /u/Historical_Owl_5485 to r/JapanTravel [link] [comments]

Shitification, shrinkflation or don't believe my lying eyes. submitted by /u/nub_bis to r/vegaslocals [link] [comments]

So not even cheaper, but also doesn't have any flavor! Half of that Walmart brand shit was probably printed nobody wants to printed turkey. submitted by /u/Elevatedspiral to r/MarchAgainstNazis [link] [comments]

submitted by /u/WrongThinkBadSpeak to r/shrinkflation [link] [comments]

Since we're saving 3 dollars per person from last year I wanted to see how much better off 2025 Trumpsgiving is than Bidensgiving. I'm really HAPPY to get carrots, a can of green beans, and store packaged mac and cheese this year. SO GOOD. Like Trump, I too hate Sweet Potato Casserole, Pecan Pies, and I really appreciate that we cut out chicken broth, onions, and celery. Those were just so UNNECESSARY. Not too happy about spending more on Turkey though. submitted by /u/ytman to r/inflation [link] [comments]

Meals for $2 to $4 from Walmart groceries (prices as of October 10, 2025 East Coast Mid Atlantic). Edited: To fix a few formatting and spelling errors These meal ideas are not all very well balanced or healthy options. These are intended to be recipe ideas to help you make it through lean times, until your next paycheck, etc.. With news of no SNAP possible in many states for November I thought this content might be of help to some people. Also this is not intended to be used as a shopping list for multiple days because if you have the money to buy food in larger quantities that will be a much better value than shopping like this. This is a list of meal ideas for when you are flat broke, digging for change to get enough money for a meal or two not for true budget grocery shopping which requires buying larger quantities at good prices. Always check your stores discounted bread and pastry area and the marked down produce and meat areas for deals on those items because doing that can really help you make an inexpensive meal. Checking for marked down bread is now (Oct 10, 2025) really important because Walmart just discontinued almost all of the breads priced under $1.48, the $1 bakery French and Italian loaves are now $1.48, they uped the price by 47 cents! That's a big price hike that really feels like greed. You can still get 2 kaiser rolls or 2 bolillo rolls for $1.00 but those will probably go away soon. A loaf of Great Value white or wheat sliced loaf bread is currently $1.48, there are some canned biscuits for $0.97. Pinto Beans and Corn Bread Muffins Cost = $1.67 or less A can of Great Value pinto beans for $0.92 or a bag of Great Value dry pinto beans for $1.00 and a box of Jiffy Corn Bread mix for $0.67. (Use juice from the pinto beans as a substitute for an egg 🥚 in the cornbread mix) Corn Dog Muffins Cost = $1.67 A pkg of Bar S Hotdogs 🌭 $1.00 and a box of Jiffy Cornbread Mix $0.67 (made with water as corn muffins) cook the hotdogs, slice them add to the corn muffin mix in the tin before baking (these are like corn dogs, great with mustard or honey mustard) Corn Chowder Cost = $2.34 Add a $0.67 can of Great Value cream style corn 🌽 to a $0.70 can of Great Value cream of chicken soup (or any of the cream of soups) and 1 can of Great Vale diced white potatoes $0.96 Mac and Cheese with Hotdogs Cost = $2.14 2 boxes of $0.57 Great Value Mac & Cheese and a $1.00 pkg of Bar S Hotdogs. Baked Potato with Topping Cost = $2.00 or less A $0.75 large russet baking potato 🥔 and an $0.82 can of Great Value hot dog chili OR a $1.00 pouch of seasoned tuna or a $1.00 pouch of Great Value chicken OR a can of Great Value pork and beans $0.92 or a can of $0.70 Great Value condensed soup of choice. (I love topping a baked potato with all sorts of foods) Chicken and Rice Cost = $1.70 to $2.94 A $1.00 pkg of Great Value Chicken Rice and Sauce and a $0.70 can of Great Value Cream of Chicken or Cream of Mushroom 🍄 You can add a $1.24 can of Great Value Chicken for more protein Ramen with a Protein Cost = $1.43 to $1.47 A pkg of $0.47 Chicken flavor Ramen and a $1.24 can of Great Value Chicken OR a $0.96 can of Great Value Tuna OR a $1.00 pkg of Bar S Hotdogs. Sandwich and Gravy Cost = $2.26 to $2.74 A $1.00 pkg of 2 kaiser rolls or bolillos rolls or a loaf of Great Value sandwich bread $1.48 🥪 a $0.78 pkg of Carl Budding lunch meat of choice and a $0.48 pkg of Great Value brown gravy mix. Canned Italian Dish and Bread Cost = $2.08 to $2.66 A can of Chef Boyardee Spaghetti and Meat Balls OR Ravioli OR Beefaroni for $1.18 OR a can of Great Value spaghetti ring pasta in meat sauce $1.08 and a $1.00 pkg of 2 kaiser rolls or 2 bolillos rolls or a $1.48 loaf of Great Value white or wheat loaf bread Oatmeal, Banana and Yogurt Cost = $2.05 A single serving cup of Quaker instant apple 🍏 cinnamon oatmeal $1.00 and a banana 🍌 $0.28 and a single serve $0.77 Yoplait yogurt of choice. Pasta or Rice and Meat Cost = $1.78 1 Great Value pasta and sauce flavor of choice sides pkg for $1.00 OR Great Value rice and sauce sides flavor of choice $1.00 Plus 1 pkg of Carl Budding 2oz lunchmeat of choice $0.78. Hotdogs Cost = $2.48 A pkg of Bar S Hotdogs 🌭 $1.00 and a pkg of $1.48 Great Value hotdog buns Sausage Gravy on Bread or with Mashed Potatoes Cost = $2.00 to $2.48 A can of Great Value canned sausage gravy $1.00 and a $1.48 loaf of Great Value white bread OR a $1.00 pouch of Great Value complete instant mashed potatoes. Retro Pizza Cost = $1.83 A pkg of Great Value Pizza Crust Mix $0.78 and a can of Great Value 8oz Tomato Sauce $0.48 and the cheese packet from 1 $0.57 Great Value Mac and cheese (This reminds of the Chef Boyardee box pizza kit pizza 🍕 my mom used to make in the 1970s) Tomato Soup and Cheese Pizzas Cost = $2.70 2 $1.00 Great Value 3 cheese pizza pizzas 🍕 I can Great Value tomato 🍅 soup $0.70 Maccaroni and Cheese with Tomatoes Cost = $2.10 2 $0.57 boxes of Great Value Mac and Cheese (3 cheese variety) and a can of Great Value Tomatoes $0.96 OR Great Value diced tomatoes 🍅 or tomatoes with green chilis 🌶 $0.96 OR other Great Value seasoned tomatoes $0.96. Tex-Mex Lentils and Bread Cost = $2.51 to $3.14 A can of Great Value lentils $1.16 a packet of Great Value Taco taco 🌮 Mix $0.47 a loaf of Great Value white bread $1.48. You can omit the bread and get a can of Great Value Chili Starter 15 oz (it is chili seasoned diced and crushed tomatoes) $0.88 and you have a lentil chili. Chicken Vegetable Pie Cost = $3.15 1 can Great Value Chicken and 1 bag frozen Great Value Mixed Vegetables $0.98 or 1 can Great Value Mixed Vegetables $0.98 and 1 box of Jiffy Buttermilk Biscuit Mix $0.93. If you have a bullion cube, water and cornstarch or flour you can make a simple gravy for inside of this vegetable pie 🥧. Breakfast Muffin and Yogurt Cost = $1.98 1 pkg Martha White Muffin Mix flavor of choice $1.12 add one 6 oz container of Great Value 6 oz Yogurt flavor of choice $0.53 and 1 banana 🍌 $0.28. (Add water to 1/3 of the yogurt to equal 1/2 cup liquid and use as the milk the muffin mix needs, enjoy the other 2/3 of the yogurt with your muffin and banana) Budget Veggie Chili Cost = $1.80 1 can of Great Value Chili Starter 15 oz (it is chili seasoned diced and crushed tomatoes) $0.88 and 1 can of Great Value Chili beans (regular or mixed bean) $0.92. Beanie Weenies Cost = $1.92 A pkg of Bar S Hotdogs 🌭 $1.00 and a can of Great Value Pork and Beans $0.92. Lemon Pepper Protein and Green Beans Cost = see below 1 pouch Lemon Pepper Salmon $1.32 and 1 can Great Value Green Beans $0.76. This comes to $2.08 if you make it with a pouch of lemon pepper tuna it is under $2 because you have 2 Great Value Lemon Pepper Tuna options one for $0.96 and the other for $1.00. Pot Roast Noodles or Potato Cost = $1.99 to $2.52 1 can Great Value Hearty Beef pot roast soup $1.52 over a $0.47 pkg of Ramen beef flavor OR over a $0.75 baking potato or over a $1.00 pkg of Great Value complete instant mashed potatoes 🥔. Sandwiches Cost = $1.80 to $3.04 A can of chunk light tuna in water $0.80 OR a $0.78 2 oz pkg of Carl Budding lunch meat of choice or a $1.28 pouch of chicken or tuna creations seasoned chicken or tuna with A $1.00 pack of 2 bolillo rolls OR a $1.00 pack of 2 kaiser rolls OR a $1.48 loaf of Great Value sandwich bread 🥪. Hot Poppin' Mac and Cheese Cost = From the hot foods area in Walmart Cost = under $2.00 A $0.97 package of jalapeño poppers and 1 lb of the hot ready to eat Mac and Cheese $0.97 OR a $0.62 cheddar cheese ramen cup or a $0.57 box of Great Value maccaroni and cheese of choice Hotdogs and Potatoes Cost = under $2.00 1 pkg Bar S Hotdogs $1.00 and 1 can Great Value diced potatoes $0.96 OR 1 pkg of Great Value complete mashed potatoes or 1 Great Value baking potato potato $0.75 🥔 Beefy Potatoes Cost = under $2.00 1 can of Great Value condensed beef, vegetables and barley soup $0.96 and 1 pkg of Great Value Complete instant mashed potatoes $1.00 OR 1 baking potato $0.75 (use a bit of flour or cornstarch to thicken the soup if you add water to make it for 2 servings) Corned Beef and Potatoes Cost = $2.00 or $2.75 if you add an onion 1 can of Underwood corned beef spread $1.00 and a pkg of Great Value Complete instant mashed potatoes $1.00 🥔 OR a can of potatoes $0.96 OR 1 baking potato $0.75. (It's great if you add a $0.75 pan fried onion) Pot Pie and Potato Cost = $2.00 or less 1 Banquet Pot pie 🥧 beef, chicken or turkey $1.00 and a pkg of Great Value complete instant mashed potatoes 🥔 $1.00 OR Baking Potato $0.75 Imitation Seafood Salad Cost = $2.00 1 pkg imitation crab 🦀 sticks $1.00 and 1 pkg Modera pasta of choice $0.50 and 1 container Great Value Plain Nonfat Greek Yogurt $0.50 (Use spices you have like Old Bay or a cajun spice, onion powder, garlic powder, a bit of sugar or hot sauce, olive oil) Brocolli Mac & Cheese Cost = $2.10 2 boxes Great Value Mac & Cheese $1.14 and I pkg Great Value broccolli 🥦 $0.96 (While you are boiling the pasta for the mac & cheese bake, boil or microwave the brocolli until the stem pieces are tender then add all the brocolli to the mac & cheese.) Broccolli and Chicken Cheddar Pasta Cost = $2.48 1 pkg Knorr Pasta Sides Cheddar 🥦 broccolli Fuselli $1.24 and 1 can Great Value Chicken 🐔 $1.24 Hotdogs and Sauerkraut Cost = $2.32 1 can Great Value canned Sauerkraut $1.32 and 1 pkg Bar S Hotdogs $1.00. (Here is a hint about sauerkraut an elderly German woman taught me. Rinse your sauerkraut twice and drain it, melt a bit of butter, margerine or bacon fat in a pot or skillet, add the sauerkraut as the sauerkraut cooks add a half teaspoon of sugar, cook until the sauerkraut carmalizes a bit. I'm not a huge fan of sauerkraut out of the can but l absolutely love it fixed this way, it's really yummy.) If you have a bit over $3 to spend you can add a can of diced Great Value potatoes for $0.96. Taco Rice Cost = $2.16 A $0.92 can of Great Value chili 🌶 beans and a pouch of Knorr Creamy Taco 🌮 Rice $1.24. (The rice has cheese and taco spice, don't drain the beans the bean liquid is nice in this dish) Stir Fry Hotdogs with Noodles Cost = $2.63 1 bag frozen Great Value California blend vegetables 🍅 🌽 $1.16 and 1 pkg of Bar S hotdogs $1.00 and 1 pkg ramen $0.47 flavor of choice Savory Pumpkin or Carrot Soup Cost = under $2.18 1 can Great Value pumpkin 🎃 $1.16 OR 1 can Great Value carrots 🥕 OR 1 bag frozen carrots $0.98 OR 1 bag baby cut fresh produce carrots $1.17 and 1 can Great Value evaporated milk $1.00 (add your own sweetening of choice, sugar, brown sugar, honey, etc. and pumpkin pie spice, powdered ginger, onion powder, garlic powder, chicken bullion etc. Blend after cooking to create a smooth creamy soup. Serve with bread or cornbread if you have any Lentil Chili and Cornbread Cost = $3.04 1 can Great Value lentils $0.96 and 1 can Great Value Mixed chili beans $0.96 and 1 pkg Martha White Cotton Country Complete Buttermilk Cornbread Mix, 6 oz Pouch $1.12. Sheldon's Spaghetti Rings and Hotdogs Cost = $2.08 1 can Great Value spaghetti rings in tomato sauce $1.08 and 1 pkg Bar S Franks 🌭 $1.00 (I sure do miss the Big Bang Theory, if you know, you know) Chef R's Comfort Meal Cost = $2.16 1 can of Hormel chicken tamales in chili 🌶 sauce $1.08 and 1 can Great Value spashetti rings in tomato sauce $1.08 (I was friends with a fancy chef from the midwest for 20+ years. He was often exhausted from long hot hours at work, he used to get home and make this before going right to bed. This was a concoction his mother fed him as a child. When he told me about it I thought it was too weird but it's actually great and if you like it it is definitely craveable. You have been warned. Also he used to keep his canned tamales in the fridge so he could scoop out the cold fat and make the tamales a bit more healthy before heating them up) Tomato Gravy on Toast or Biscuits Cost = $2.38 to $2.45 1 can of Great Value petite diced tomatoes 🍅 $0.88 and 1 loaf of Great Value sandwich bread 🥪 $1.48 OR 1 can of Great Value biscuits $0.97. From your pantry and/or fridge you will need butter or margarine or oil or bacon grease, flour or cornstarch, salt and pepper and a tiny bit of sugar if your tomatoes are very acidic. We used to have this for breakfast or lunch made with fresh garden tomatoes when there were a huge number of ripe tomatoes. Tuna Patties Cost = $2.22 1 can Great Value tuna in water (drained) and 1 container of Great Value plain bread crumbs $1.22. (You will need 2 tablespoons of mayo or plain yogurt and spices and/or herbs from your pantry to add to the tuna and bread crumbs and some oil to cook the patties in or if you buy the tuna in oil, drain and reserve the oil to fry the patties in. My family used to love tuna patties made with Old Bay spice and served with cocktail sauce) Chorizo and Potatoes Cost = $2.79 1 package of Cacique Pork Chorizo 9oz (it's in the refrigerated meat area) $1.47 and 1 and 1/2 pounds of potatos 🥔 $1.32. Cook the chrizo then dice and cook the potatoes in a bit of the fat from the chorizo. If you have any tortillas left from other dishes this is yummy as a taco or burrito filling. You can add peppers and/or tomatoes if you have those and cheese and/or sour cream too of course. Southwestern Dirty Rice Cost = $2.81 1 chub Cacique Pork Chorizo 9oz (it's in the refrigerated meat section) $1.47 and 1 pkg Great Value taco 🌮 rice mix pouch 8oz $1.34. This is really good and flavorful on it's own, cook the chorizo until it is good and crispy. This is also a good taco or burrito filling if you have tortillas and good for breakfast with eggs 🥚. Chorizo and Grits Cost = $3.34 Cacique Pork Chorizo 9oz (it's in the refrigerated meats section) $1.47 and Great Value Instant grits $1.87. The grits have 10 packets of grits you can make multiple servings although I need at minimum 2 packets of grits for a serving myself. Chorizo and Eggs Cost = $2.79 1 chub Cacique Pork Chorizo 9oz (it's in the refrigerated meat section) $1.47 and 1 half dozen Great Value large white eggs 🥚 $1.32. Eggs and Tortillas (Migas) Cost = $2.20 to $3.30 1/2 dozen Great Value large white eggs $1.32 and 1 pkg Great Value tortillas $1.98. Cut the tortillas into strips and fry in whatever oil, grease or butter you have then add in the beaten eggs 🥚. Note: If you have less than the $3.30 this dish currently cost to make buy the 1/2 dozen eggs but instead of tortillas buy the 2.5 oz bag of Great Value Nacho Tortilla chips for $0.88 and put them on a plate covered with damp paper towels and microwave briefly until they are no longer crunchy, cook in a skillet with a little oil and add beaten eggs. That version of this dish will be $2.20 and really flavorful. Spaghetti sauce and Spaghetti Pasta Cost = $2.45 to $2.65 1 can any of the Hunts Pasta Sauces 🍝 $1.47 OR one of the Great Value Sauces for $1.67 (there is a meat one) and 1 pkg of Great Value Spaghetti pasta $0.98. For $0.92 you can add a can of Great Value beans for protein and total dish cost is $3.37 or for an extra $1.12 you can add a can of Great Value Lentils for a more protein rich meaty textured sauce for dish cost of $3.57. It makes a lot of servings. Eggy Toast with Avocado or Tomatoes Cost = $3.32 to $3.47 1/2 dozen Great Value large white eggs $1.32 and 1 loaf Great Value white or wheat sandwich bread $1.48 and 1 avocado 🥑 $0.67 OR 2 roma tomatoes at 26 cents each $0.52. Shakshuka with Pasta* Cost = $3.29 1 can Hunts Pasta Sauce of choice $1.47 and 1/2 dozen carton of Great Value large white eggs $1.32 and 1 pkg of La Moderna Shells Macaroni Pasta, 7.05 oz $0.50. (This recipe is now over $3 at $3.29) If you can to make this more tasty from your pantry and/or fridge add onion flakes or onion powder, garlic powder, paprika, cumin, and a little bit of cayenne pepper for heat. In a large skillet add the spices to the Hunts sauce and add all of the spices and let cook so the flavors develop. Cook the pasta al dente in a pot, drain the pasta and add to the sauce, crack all 6 eggs one at a time into the sauce spaced apart, cover the skillet and cook until eggs are set. *If you have chickpeas, rice, other grains or couscous you can use any of those or even ramen noodles in place of the macaroni pasta. Kimbap or Sushi type Bowl with Veggies, Rice and Nori Cost = 2.88 for basic rice, veggie, nori bowl you can add protein of choice if you have more money resulting in $.88 to $1.32 higher cost 1 pkg Great Value white long grain rice $0.88 and 1 pkg frozen California syle vegetable mix $1.16 and 1 pkg Ocean's Halo organic trayless seaweed $0.84 and for additional money any of the following, 1 $1.00 pkg of imitation crab or 1/2 dozen Great Value lage white eggs $1.32 (boil, scramble or fry as many eggs as you need) or 1 can or pouch Great Value tuna $0.88 or 1 can Great Value chicken $1.24. You should use sesame oil in the cooked rice but in a pinch you can use a vegetable oil and a bit of white vinegar. I have even put a tiny bit of peanut butter in canola oil and that worked fine. Chorizo Cornbread Cost = $3.27 1 pkg Martha White Cotton Country Buttermilk Cornbread Mix, 6 oz Pouch $1.12 and 1 chub Cacique Pork Chorizo 9oz (it's in the refrigerated meat section) $1.47 and 1 box Great Value mac & cheese $0.58 (just for the cheese powder pouch to add to the cornbread mix, save the pasta for another dish) Cook the chorizo until crispy, drain and add to the cornbread mix and cook cornbread mix as directed. Stir Fried Rice with Vegetables Cost = $3.52 1 bag Great Value long grain white rice $0.98 and I can mixed vegetables $0.96 and 1 bottle Great Value soy sauce 1.58. (You will need some type of oil or fat from your pantry or fridge). Tamagoyaki Like Egg Dish Cost = $3.14 1 bag Great Value long grain white rice $0.98 and 1/2 dozen Great Value large white eggs $1.32 and 1 pkg Ocean's Halo organic trayless seaweed $0.84 (You will need some fat or oil to cook the egg and you will want soy sauce or an Asian sauce of some type as a condiment, and garlic powder to season the eggs) Breakfast Farmhouse Hashbrowns and Eggs Cost = 3.52 1 box Hamburger Helper Farmhouse Breakfast Hash $1.42 and 1/2 dozen Great Value large white eggs $1.32 and 1 pkg Carl Budding ham 🥩 $0.78 Southwestern Hashbrowns with Eggs and Beans Cost = $3.70 1 box Hamburger Helper Southwesterh Breakfast Hashbrowns $1.42 and 1/2 dozen Great Value large white eggs $1.32 and 1 can Great Value mixed chili beans. $0.96. (You can add a can of any of the variety of Great Value canned tomatoes in place of the beans) Carrot and Lentil Soup Cost = $3.54 1 bag Verde Valle Foods dry lentils $1.78 and 1 bag Great Value frozen sliced carrots $0.98 and 1 yellow onion $0.78 Creamy Brocolli Potato Soup Cost = $3.52 or less 1 bag Great Value frozen broccoli 🥦 $0.96 and 1 baking potato $0.75 OR 1 pkg Great Value Complete potatoes (flavor of choice) $1.00 and 1 block of Great Value neufachel cheese $1.56 (add water and your own chicken or veggie bullion and your own pantry spices. Blend with a hand blender or leave chunky) Ravioli Meatball and Pasta Veggie Soup Cost = $2.80 1 can Chef Boyardee mini ravioli $1.34 and meatballs and 1 can Great Value mixed vegetable medly $0.96 and 1 pkg of La Moderna Shells Macaroni Pasta, 7.05 oz $0.50. Fancy Oatmeal Cost = $3.03 1 16oz container Mom's oats $1.98 and 1 container any flavor Yoplait yogurt $0.77 and 1 banana $0.28 (make enough oats for 2, split the yogurt and banana and it's enough for a filling breakfast for 2) Potatoes, Bacon and Onions Cost = $3.72 1 can diced potatoes $0.96 and 1 pkg Great Value Real Bacon bits $1.98 and 1 yellow onion $0.78 (great sheet pan oven or airfryer recipe) Pasta with Zucchini Tomato and Cheese Cost = actually can be under $2.00 (I made it for a lunch for 98 cents) The Moderna pastas are in the International aisle. 1 small zuchinni try to get the smallest one possible so it will be under $0.50 and 1 roma tomato $0.23 and 1 slice of deli counter cheese of choice $0.25 and 1 pkg Moderna 7 oz pasta of choice $0.50. (If you have olive oil finish your boiled drained sliced zuchinni in a skillet with olive oil if not use butter or margarine, add the cooked zuchinni, diced roma tomato and the cheese slice to the cooked pasta and heat until the cheese melts. This makes enough food to serve 2 people. Brocolli and Cheese Soup over a Baked Potato or Mashed Potatoes or Rice Cost = $2.25 to $2.74 1 can Great Value brocolli and cheese soup and 1 baking potato $0.75 or 1 pkg Great Value brown rice $0.88 or 1 pkg Great Value white rice $0.92 or 1 pkg Matmahma saffron rice $0.98 or 1 pkg Great value complete mashed potatoes $1.00 or 1 pkg Knorr brocoli and cheese rice $1.24. Red Beans, Rice and Chorizo Cost = $3.25 1 box Zatarin's red beans and rice $1.78 and 1 chub Cacique Pork Chorizo 9oz (it's in the refrigerated meats section) $1.47 Sauerkraut, Noodles and Bacon Cost = $3.61 1 pkg pork ramen noodles $0.47 and 1 can Silver Floss 8oz sauerkraut (rinsed twice and drained twice) $1.16 and 1 pkg Great Value real bacon bits $1.98 From your pantry and/or fridge; black pepper, margarine or oil or bacon grease, less than a little packet of sugar Rinse and drain your sauerkraut and cook it in a skillet or pan with whatever grease, oil or fat you have, add a small bit of sugar, when the sauerkraut has a bit of carmelization add your cooked drained ramen noodles, a small bit of the seasoning packet and the pkg of bacon. 66.Cheesy, Brocolli, Chicken, Stuffing Casserole Cost = $3.74 1 can Great Value chicken $1.24 and 1 can Great Value brocolli, cheese and potato soup $1.50 and 1 box Great Value stuffing mix of choice $1.00. Extra Recipe over budget cost Tex-Mex Asian Fusion Tacos Cost = $4.10 This recipe is now over $4 (sorry, it's gone way up, it used to be so cheap but is now $4.10! but it's really good so I still make it) I was going to take it out because it's over budget but it makes a lot of servings and it is pretty healthy so I left it in. 1 can refried beans Great Value $1.00 and 1 pkg Great Value tortillas of choice $1.98 (or whatever are the least expensive corn or flour tortillas at your store) and 1 pkg frozen Great Value stir fry veggies $1.12. Cook the tortilla, spread the warmed beans on the tortilla and top with the hot stir fried veggies. This is best with the stir fried veggies coated with a Sir Fry Sauce. A cheap bottle of stir fry sauce is now $2.39 but you can make your own Stir Fry Sauce very easily from the following very forgiving recipe if you have the ingredients on hand, you don't need every single ingredient to make a tasty sauce. Stir Fry Sauce Ingredients 1/2 cup soy sauce (try to use Low-Sodium soy sauce as regular may be too salty) 1/2 cup chicken broth or vegetable stock or bullion and 1/2 cup water 2 tablespoons fresh ginger chopped or 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 tablespoon diced garlic or 1 teaspoon garlic powder or jarlic or fresh garlic if you have it 1 tablespoon cornstarch 1 tablespoon honey or brown sugar (granulated sugar will work if it is all you have) 1 teaspoon sesame seed oil (or any oil if you do not have sesame and also add 1/3 teaspoon peanut butter for the slightly nutty taste) 1 teaspoon rice vinegar or white vinegar as a substitute Instructions for Stir Fry Sauce Combine all ingredients in a bowl or mason jar, and whisk or shake until combined. Those are all for now, hope the ideas help someone. I chose Walmart to use for these ideas because Walmart is a national grocery chain and a great many people can access a Walmart. If you have access to a less expensive store please do shop there, Walmart has been raising prices like crazy lately! submitted by /u/Gimkacore to r/budgetfood [link] [comments]

.jpg)Key Features: * Savory blend of mushrooms, cream and garlic for a rich, creamy flavor * USDA Certified Organic, gluten-free, and made with non-GMO ingredients * Clear of additives, preservatives and common allergens, and GMOs Deal: https://bsky.app/profile/josz0mj7yw.bsky.social/post/3lxrlasvi3225 submitted by /u/Civil_Employee_4736 to r/preppersales [link] [comments]

High level stats: We are DINKS (47F and 50M), no pets. Both of us have fully remote super chill jobs (especially me) in technical roles, which means I have a lot of free time to cook and grocery shop. I looked up the median housing price here and it is mid $600s, that would make this a MCOL city I think? How many meals do you typically prepare at home? I cook almost every lunch and dinner, sometimes breakfast too. There’s typically one eating out event once each weekend, either a friend’s house party, a family event, or we go eat out on our own. He enjoys cleaning as much as I love cooking and he always cleans up the kitchen each time. We use the dishwasher for everything including pots and pans. Do you have any dietary requirements or goals? We enjoy all kinds of food but mainly asian cuisine and we love white rice, no dietary restrictions. I try to use minimally processed ingredients and have some sort of vegetables each meal. We both do not like to eat leftovers or the same thing twice in a row. I am not into meal prepping or cooking in big batches. I have the luxury of time and I love to cook, so I don’t need to be too efficient as I genuinely enjoy thinking about what to cook and the cooking process itself, I get into a flow, it’s like meditation. What’s your most loved kitchen appliance and gadget? I love our portable induction cooktop which I use almost everyday. We set up a cooking station in the gazebo in our backyard and that’s where I do most of my cooking. No cooking grease inside the house! The weather here is mostly nice year round, it’s rare I am not able to cook outside. I love the induction cooktop because I can set the temperature more precisely and also use a timer which shuts itself off after the timer goes off. What are your top three places to buy groceries? I have 4 favorite places, I like them all equally. Not all Safeways are created equal, our local Safeway is one of the best ones, new, spacious, bright and clean and has amazing weekly deals. I am a huge fan of Trader Joe’s for their snacks and dairy products, and I love Winco for their bulk bin snack items, produce, and meat at great prices. I also shop at an asian store but only once every few weeks as it is further away from home, although they will be opening a new branch close to home next year so I am super excited about that. On average I do one big grocery run once a week and a few smaller runs. Safeway and Trader Joe’s are both on the way back from our gym where I take group fitness classes on weekday mornings so it’s no big deal to stop by after class and it’s usually very quiet during those times. I try to capture our main meals for this diary but will skip the snacks. I stock our walk in pantry with snacks like dark chocolate, dried fruits, flax seed chips, roasted peanuts etc. We always eat our main meals together but snack on our own. A lot of the food I used this week was from the grocery I bought last week. We spent $135 on groceries for the last 7 days prior to the first day of this food journal. This week we spent $108 on groceries and $56 on eating out. Day 1: Winco Almond granola (0.64 lb) $1.40 Green onions(1 bunch) $0.68 Flax Seed Chips (0.45 lb) $1.66 Green bell pepper (1) $0.76 Dried apple rings (0.4 lb) $1.39 Bagels (2) $1.00 Sesame stix (0.26 lb) $0.77 Steelhead Trout (4 oz) $3.48 Strawberry (1 lb) $1.68 Black Forest Ham (14 oz) $3.78 Smoked Wild Caught Salmon (3 oz) $4.98 Pork Sirloin (1.95 lb) $5.64 Red bell pepper (1) $0.78 Red onion (1) $1.01 Winco Total $29.01 Safeway 10 Corns $0.70 Safeway Total $0.70 Breakfast: I made one toasted bagel with cream cheese whipped with dried dill, thinly sliced red onions, capers, smoked salmon and we shared it. Sliced fresh strawberries. 2 Donut shop keurig coffee. Lunch: I made stir fried chinese cauliflower and also Korean spicy ground beef. We ate it with rice, which is our go to starch. I bought the ground beef a couple weeks ago for $2.50/lb at Safeway. It was one of their weekly deals. It comes in a big 6 lb family pack so I divided it up into smaller 1 lb portions to freeze. I defrost one serving at a time as needed. The Chinese cauliflower was from an Asian grocery store for $3/lb. I much prefer it to regular cauliflower as it tastes sweeter and has a much less sulphur smell. Dinner: We attended a potluck party at the local public pickleball courts we regularly play pickleball at. Everyone is so nice and friendly there. We have become friends with some of them and do events together outside of pickleball. I am grateful for the courts and the community, it has added so much fun to our lives. Corn was on sale at Safeway, only 7 cents each! We bought 10 and I broke each corn into 2 halves, boiled it and sprinkled Trader Joe’s elote seasoning on it. They were popular and were all gone within minutes. We also brought some beer, and baked a frozen reduced sugar Marie Callender's apple pie which I bought on sale for $4. The crust was very buttery and flaky, the apple filling was generous but it did have a slight artificial sweetener aftertaste which I’m not a fan of. There were maybe 15 different items at the potluck party, half were homemade. I ate a bit of everything and had a beer. Day 1 Total: $29.71 Day 2: Breakfast: I made ham and cheese on a toasted bagel for breakfast and we shared it. Lunch: I made 2 big plates of stir fried vegetables asian style - oyster mushrooms, chinese cauliflower, wood ear mushrooms, cabbage, snow peas, lotus roots and thinly sliced pork. We ate it with steamed rice. I also sliced up the rest of the strawberries I bought yesterday. Everyday I go through the fridge to see what fruits and vegetables need to be eaten and I plan our meals accordingly. Dinner: I made tong ho (chrysanthemum greens) goma-ae. I blanched the leaves then squeezed out the water and seasoned it with soy sauce, sesame oil and mirin. It’s a great way to eat a lot of greens as it shrinks down a lot. For the main entree I made a spicy chinese cumin lamb. It’s one of his favorite dishes. He went out to get us 2 slices of my favorite pistachio cake ($12) earlier today while I was napping. What a sweet surprise. We finished everything and felt so stuffed and took a nice 12 minute walk on nicely paved and landscaped walkways to our local park where the pickleball courts are at. It’s a lovely huge park with 2 dog parks, a soccer field, huge playground, tennis and pickleball courts. I love seeing all the kids and folks laughing and enjoying themselves. It's a very diverse and tolerant community and it’s a very heartwarming scene. I feel very grateful to live in such a nice neighborhood. Day 2 Total: $12 Day 3: Went to Safeway twice today. Safeway French bread $2 Ice cream $6 Safeway Total $8 Breakfast: I had a small bowl of heritage cereal (Trader Joe’s) and almond granola (Winco bulk bin) with oat milk before my bollywood zumba class this morning. Stopped by Safeway after class to pick up a loaf of french bread ($2) for lunch. He skipped breakfast and only had a cup of keurig coffee, which costs about $0.40 per pod. We buy it in bulk on sale from Staples.com, free delivery. Lunch: I made italian sausages with onions and bell peppers and canned tomatoes. I love this brand called “New York Style Sausage Company” and it was on sale for 2 packs for $8 at Safeway last week. That’s 10 sausages and I usually use 2-3 sausages per meal so that $8 will last us for 3 meals. I made 2 big sandwiches with it and sprinkled feta cheese and parsley on top. It was very delicious and filling. Made myself a pour-over coffee with frothed milk. Late night snack: We only played 4 games of pickleball this evening at our private club but they were really good games with lots of rallies. I was the only female and we played against 3 different mens teams. We won the last 3 games and felt really happy with the way we played and decided we deserve a treat and bought ourselves some Haagen Dazs ice cream at Safeway. They were on sale for $3 per pint. We got pistachio and coffee chocolate brownie ice cream. We had a scoop of each with some almond granola. I also prepared a mini loaf of french toast using the leftover french bread and added a couple scoops of the pistachio ice cream for breakfast tomorrow. Day 3 Total: $8 Day 4: Breakfast: I baked the french toast casserole which had been sitting in the fridge overnight. The mini loaf pan is so adorable! It was a genius idea to add the pistachio ice cream, it turned out delicious and we both loved it. Lunch: I made fettuccine pasta with oyster mushrooms, spicy italian sausage and blue cheese and cream cheese sauce. Simple but flavorful. Dinner: I made pan fried pork marinated in Indonesian sweet soy sauce, lime juice, coriander powder, thai chili and ginger. Second dish is bitter melon and eggs, this isn’t for everyone. I love bitter melons but he doesn’t. Ate with steamed white rice. Late night snack: We played pickleball after dinner at an indoor club 40 minutes away from home and got home late and was hungry. I had prepped another mini loaf of french toast just before dinner and I popped it in the toaster oven while we took a shower. Freshly baked warm french toast with Haagen Dazs Coffee Chocolate Brownie ice cream, a heavenly match. We definitely got our money's worth out of the Safeway $2 french bread. Day 4 Total: $0 Day 5: Trader Joes Oatmilk $3.99 Whole Milk $1.49 Half & Half $1.99 Black Tea Bags Decaf $2.99 Uncured Bacon $5.99 Pizza Dough $1.49 2 Bananas $0.46 Trader Joe’s Total $18.40 Breakfast: I boiled some Hawaiian purple potatoes that we bought last week. These are the most gorgeous dark purple and are sweet. It gave me plenty of energy to do my aerobics step class. Did a trader joe’s run after class ($18.40), no wait at the cashier. Lunch: I made a sort of Japanese Bento style lunch. Pan fried sake and mirin steelhead trout, leftover chrysanthemum green salad and pork, and miso seaweed soup served with steamed rice. Cara cara oranges for dessert. He really loved this lunch, I always love hearing his compliments. Dinner: We had an early dinner at a taqueria. I love their unlimited tortilla chips bar with all the different salsas, especially their nopales salad. It was happy hour prices and the total came to $22.03. Late night snack: I made a Chinese style dessert which will probably seem a bit strange to most people. Typically it’s made using soy milk or water sweetened with rock sugar but we prefer oat milk. All you have to do is add a bunch of toppings to the milk and we used almond jelly, hawaiian purple potato, canned orange segments and crushed ice. Summer is here and we definitely will be making more of this type of dessert. Day 5 Total: $40.43 Day 6: Asian Grocery Frozen milk buns $3.49 One locally made fresh tofu block $2.49 Canned rambutans $2.19 Hello Panda snacks $1.59 Nata de coco $2.69 Snow peas $2.70 Almond jelly $2.49 Red fresno chili $2.46 Beech mushrooms $1.59 Oyster mushrooms $4.67 Hawaiian purple yam $2.01 Chrysanthemum greens $3.26 Asian Store Total $34.22 Breakfast: One Trader Joe’s hash brown, one egg and cheese each. We made the 40 minute drive again to the indoor pickleball club. The pickleball community here is small and we always meet familiar faces and it’s fun to have small chats here and there. Lunch: We ate at a food court close to the pickleball club and each had a bowl of Guilin style chinese noodles ($34.32). We bumped into another pickleball couple while eating there and had a quick friendly chat. Pickleball has indeed added so much fun to our lives. There’s an asian grocery store nearby and we do another quick run for the family dinner ($34.22) that I will be cooking for tomorrow (7 people). Afternoon snack: He made us a mixed berries smoothie. Perfect for a hot afternoon. Dinner: Made 2 dishes with steamed rice. First is stir fried cabbage with bacon with szechuan chili oil and black vinegar. Very simple but we both really loved it. Ginger pork with onions, a bit too heavy on the ginger. Late night snack: Another one of our cold chinese sweet soup desserts, this time we used oat milk with canned rambutan, almond jelly, canned oranges and a splash of elderberry liquor. Day 6 Total: $68.54 Day 7: Safeway 1 bagel $1.29 Mini keto tortillas $2.99 4 corns $1 Safeway Total $5.28 Breakfast: Made a toasted bagel with cream cheese, smoked salmon, capers and red onions. Cara cara oranges. We shared the bagel. Lunch: Spent the morning cooking for the family dinner tonight (for 7 people) while he did his weekly house cleaning. He enjoys cleaning as much as I love cooking. I have never been to a house cleaner or more minimalistic than ours. Lunch is just a small meal of leftover rice and leftover ginger pork. He did weight lifting while I took a yoga class at the gym. A power nap before an early dinner with the family. Dinner: We brought the food to his parents house and reheated the food there. I made egg tofu with eggs and mushrooms, black pepper beef with green peppers, chipotle shrimp, chrysanthemum greens salad, boiled corn. We ate it with steamed rice. His sister bought taiyaki from Somi somi and wine. I loved the taiyakis. Everyone enjoyed the food and we finished everything. Day 7 Total: $5.28 This Week's Grand Total: $108 groceries, $56 eating out = $164 We hosted a big party a few weeks ago and I enjoyed cooking for the party. We had our guests bring beverages and desserts and everyone had a great time. We plan to host more house parties in the future and we are happy to increase our grocery bills for the parties. submitted by /u/groceryshopping2025 to r/MoneyDiariesACTIVE [link] [comments]

I used a keyword-heavy title to aid other people's searches in the future. I've done quite a bit of searching on my own to find others here who have gone through exactly what I'm about to have done, but it's been difficult. I have found a few, but I wanted more detail. I'm going to try to thoroughly document my entire experience. Hopefully if you're reading this in the future, this helps you. This is going to be a LOT of text. I'll try to categorize things to allow readers to skip around. Procedure Description: My (45M) e-day is tomorrow, 3/17/2025 (or 17/3/2025 if you prefer). I'm going to get 31 teeth extracted by the U.S. Veterans Affairs dental system with only local anesthetic (I assume Lidocaine, but I'll update that eta: yep Lidocaine, marcaine, and carbocaine). Some of them will be complicated. I have a few teeth that long ago crumbled away, and my gums have grown back over what was left. My dentist offers no form of sedation, neither fully unconscious (aka general sedation) nor twilight sedation; this is when you're still conscious, but you are so sedated that you remember absolutely nothing afterwards. If you've had a colonoscopy, you probably had this. I'm also hoping they offer nitrous oxide (aka laughing gas) as well. I've been told I'll be prescribed pain meds, anti-inflammatories, and antibiotics afterwards. I'll update with the specifics and their efficacy. -Edit: no laughing gas. The medications I was prescribed have been working well. Details in the Healing Process and Pain section below. Current Mental State (day before E-Day) : I am nervous as hell about this. I expect tomorrow to be the worst day of my life physically. I've had one extraction in the past and a few fillings. I don't have any dental phobias, but I also did not enjoy any of those procedures, especially the extraction. I've broken my wrist, my nose twice, had some head injuries (including a fractured skull, but I do not remember that), and no surgeries. I wouldn't say I'm especially good or bad with pain. I've never experienced anything as physically traumatic as this, and it's scary. Edit: Couple things to add to current mental state - The worry about my appearance and how my voice will sound is certainly there. I've never been worried about "looking good," but I'm always worried about looking awful. However, there's no avoiding this, and if I'm too shy on a given day, there are masks. I'll probably wear these anyway in public due to my other medications. I'm more worried about speaking. People to whom I've never spoken won't know any different, but the few people I do know or speak to semi-regularly will likely ask questions. I prefer to avoid that sort of thing. One of the things I've seen multiple times here is to take pictures of your teeth pre-extraction. Use these to remind yourself why you're going through all this in the days following e-day. I've done this. I'm not one who is generally good with finding motivation in future gains over present misery, but I'm hoping these will help. Mental state following extractions: I'm okay right now. I feel a bit like a little child for how much the extractions bothered me. As I'll say below, they aren't terribly painful. One or two would have been fine. Thirty-one was pretty overwhelming. The shots were mostly fine. Some hurt more than others. Again, shots for one or two teeth would have been fine. I had well over 40 shots today (I don't mean 40 full shots of anasthetic. I'm sure most were just partial doses, but there were 10 or more shots per quadrant) and several jabs just to test numbness. I'm worried about dry socket, but I'm mostly happy this was done. We'll see how that changes tomorrow and the day after. I've always heard day 3 is the often the worst(this is apparently the case if you get immediate dentures, but I did not). I sound like an old-timey prospector panning for gold in the Sierra Madres. I've experimented with lisping instead of "shushing" all my S's. Don't like that either, and it's actually pretty hard to do. Day 2: I'm feeling pretty good this morning. I expected to wake up in pain. I expected to be woken up throughout the night choking on blood or something horrible like that. Neither of those things was true. I feel pretty good this morning, and the only time I woke up last night was to the alarm I set so I could take my antibiotic on schedule. Still taking my ibuprofen and dexamethasone on a regular basis just to be safe. Day 4: Guys....am I an X-man? I think I'm an X-Man, but like a back-bench one. Maybe the understudy to Wolverine's understudy. I shouldn't be healing this quickly. Sure my gums still look gnarly, but there is no pain whatsoever nor is their really any swelling to speak of. And there really wasn't any yesterday and just a touch the day before. And it's not the meds, at least not today. The steroids ran out yesterday, and I didn't even think to take my ibuprofen this morning. I remembered about 2 hours ago and kind of panicked, but I just let it go. I just ate solid food (no chewing, of course. My teeth didn't grow back). I'm guessing not having immediate dentures in is really helping, but I have no idea if that's true. But they seem like they would prolong irritation and pain. It does mean I still sound 30 years older than I really am, but I'll take that in place of the pain. Replacement Teeth: I'll be getting permanent dentures once everything is healed. I won't be getting immediate dentures. I didn't have time. I needed to get these teeth out asap, so there wasn't time for the dentist to prepare those. My reason for the quick appointment is I need to start an unrelated medical treatment that will suppress my immune system, and my doctor won't start me on that until my teeth are taken care of. A weakened immune system plus recurrent oral infections is a recipe for disaster. Interestingly, the specific medication (ocrelizumab) I'll be on may actually be safe with oral infections according to my dentist and a few others he consulted with, but his chief said best not to risk it, and my neurologist is pretty adamant about the removals. Fair enough. Day Two: I made an appointment today to see a local dentist about a denture consultation. I've seen this guy a few times in the past, and I've really liked him and his office. He was the one who originally told me to get all these teeth out, but I just didn't have the funds for the extractions and replacements. But now that I got the extractions for essentially free through the VA, I'll be able to at least afford dentures. It'll still be months before I can actually be fitted for them, but things are moving in the right direction. Day 25: Spoke to the dentist today regarding my replacements. Today was just to discuss what I was looking to do and to get some basic x-rays and stuff. This isn't the same dentist who did my extractions, so he needed to see where I was at. There is a lot of "filling out" that is needed for my jaw and gums considering the shape they're in post-extraction, but things are progressing well. I'll go back in six weeks to see how things are going. It would be nice if at that point everything is ready for me to schedule impressions and measurements, but we'll see. With my insurance, the quote for the both arches was a bit less than $1,300, which is less than I expected. Day 64: Today was my final check-up with the dentist who did my removals. He actually recommended I look into snap-ins for replacements. He said I had really good ridges for implants, so when I go into my other dentist later this week for impressions, I'll bring that up to him and maybe look into costs there. I think it will be well beyond what I can afford, though. Day 67: Got my impressions today. It wasn't too bad. The lower plate was more uncomfortable, and the upper plate was more of an issue with my gag reflex. Neither were awful. The whole process took about 30 minutes, including the prep and talk time. I was told I have a very deep palate, but I don't have a whole lot of dental ridge, so I'll need adhesives for my dentures. I did lose quite a bit of ridge on back half of the upper jaw after the extractions and alveoloplasty. I go back in in two weeks for the wax portion of the fittings. Day 74: My fittings came in early, so I went in today to test them and choose my tooth shade (I went with A-2). They didn't fit great at first. There was a lot of discomfort in the rear of the lower portion on the inside of the jaw. The dentist reshaped things a bit, and they fit better. After testing the bite a few times with some adjustments, he then had me hold the bite while he applied some kind of blue goo to the fittings and then removed them once the goo had hardened. The entire process took maybe 20 minutes. I go back in next week for the wax try-ins. If I don't like the tooth shade, we can adjust that then. Preparation for procedure: Edit: I didn't do this, but u/Astrid-OK said they brought a stress ball to squeeze during harder moments, and I think that's absolute genius. I kept straining and flexing one of my legs and occasionally my chest during the procedure, and it caused excess bleeding that interfered with the dentist's work. Get the stress ball. I spent this past weekend making a bunch of fully blended soups, no chunks of anything left in them. I tried to add calories to them where I could (added cream, a bit of cheese melted in, etc.), because I realize I won't be eating anything solid for a while. I've stocked up on yogurt, pudding, the obligatory applesauce, and some instant mashed potatoes (don't generally care for these, but they are super smooth, and I doubt I'll want to be standing over a pot of boiling water any time soon). I'll be drinking mostly water, but I have some juices as well. I'm a bit worried about the sugar content. I'm not diabetic. My A1C levels are always fine when they get checked, but my actual blood sugar is teetering on the edge of being too high, and I was taking medication to control triglycerides, but those numbers have normalized, so I'm off them for now. This will be my diet for the next couple weeks. I spent the last week making foods that I thought I could eat without chewing. Ground meats (especially meatballs cut into small pieces) seem to be okay and soft cooked veggies as well. I'm really hoping to graduate to this type of food by the end of the second week post-extractions. Since I won't have the immediate dentures, I'm hoping the gagging issue won't be as pronounced. Maybe that is one bright spot to not getting them. I got one of those ice wrap things for my face. They're like $10. I have plenty of over-the-counter medication for when the prescriptions run out (ibuprofen and acetaminophen/paracetamol). EDIT: I actually didn't care for this type of ice pack. It doesn't last long, and it takes a while to get cold again, so if you're doing the 20 on 20 off method, you'll only get one use out of it before it has to go back into the freezer. You may get a couple extra packs to allow you to use it twice before it needs to be cooled again, but I found I just prefer other packs. Post-extraction and things I should have done differently: Should have shaved. I thought about it before, but I figured a light trim should be okay. The mustache really got in the way during the stitching process. Focusing on the fact that I was going to document everything reduced my anxiety a lot. It turned some of the more awful moments into something to simply take note of and detail later on. I actually don't like the chinstrap ice pack. I have few different packs, and what I've found works the best is just a classic plastic Ziploc bag with ice cubes or a bag of frozen peas. That last may sound funny, but they really do conform to whatever surface your applying them to. I got a multi-vitamin yesterday, and I'll start taking that today, but I should have gotten that prior. Just didn't think about it, but it should help with the healing. Work: Luckily I work from home. Unluckily, talking is about 50% of my job. I've already taken e-day and the following day off with the understanding I may need more. I'm a contractor, and I get no paid days off, so I'm going to get back to work as soon as I can. Will update on how that goes. Day 2: Returning to work tomorrow. I feel more than well enough to, but I'm worried about my speech. I have to talk on the phone a fair amount. Day 3: Worked today. No real problems apart from my speech. I was still able to do everything, I just felt self-conscious every time I had to say a word with an s or ch sound in it. My name has an s in it, so that was fun saying over and over again. Day 26: I still feel self-conscious on the phone. I suppose that won't go away until I get my dentures and learn how to speak with them. E-Day: Woke up about an hour ago. I have multiple sclerosis, and two of the ways it presents for me (among many others) is insomnia and heart palpitations, and both are exacerbated by stress. So, of course, today I woke after about 4.5 hours of sleep with my heart pounding in a way that I can feel all the way down to my feet. Heart rate was at about 100 for a little bit, but it's calmed down now. Odd knowing that today is the last day I'll ever brush my teeth. Back. Oh wow. TL;DRs for specific parts Anasthetic - Lidocaine only. No sedation. Pain - standard shots pain. A couple were a bit more painful. This isn't fun, but it's nothing to be worried about.. Fairly well numbed for the extractions, but occasionally he'd hit a spot that wasn't numbed enough. There are moments of pretty high pain, but they're dealt with very quickly with extra shots. Bone-shaping (alveoloplasty) sounds scary, but it's nothing. Easiest part of the procedure. Stitches were fine. Jaw got very sore. Still sore two hours later. Lidocaine (and marcaine and carbocaine) has worn off by now. Meds are helping Mental state - Mostly relieved that the first few teeth came out so easily. Anxiety comes and goes throughout. The noises don't help, but I get used to them. My soft palate was a bit numb at first after the shots. If you've never experienced this, it's a little distressing. It makes it feel like you're having trouble breathing. You'll quickly lose focus on this during the procedure, though, so try not to worry about it if possible. Time - 90 minutes of actual pulling, shaping, and suturing at first. Got an x-ray afterwards and saw one root still present. Went back to the chair to get it. Another 15 minutes. Should have shaved. Mustache got in the way a bit. Procedure Specifics Expanded - just lidocaine, marcaine, and carbocaine, no nitrous oxide or any sort of anti-anxiety medication. In the chair for about an hour with vitals, discussion, paperwork for setting up prescriptions, making sure I can take everything, etc. I'm feeling nervous, but I trust the dentist and the nurse. My BP is 147/96. I'm more of a 120 over 75 type guy, so this is pretty high. Nurse just laughs it off as standard dentist chair anxiety. The nurse puts a topical anesthetic on some cotton swabs, and places them in the first few spots I'll be getting shots and has me hold them there for a while. I saw a lot of people say they used earbuds and listed to music. I would not have been able to do that. My dentist was constantly giving verbal directives throughout the procedure. Shots begin. There are a whole lot of them. Prior to getting the shots, I told him I should be able to handle needles considering the multiple spinal taps I've had. I apologized for my hubris afterwards. Many people say this is the worst part, and I might have agreed if it wasn't for what came towards the end. I got around 12 shots to begin with in all the suspected locations. These aren't comfy, but they aren't awful. My nerves made it worse. I find myself "running from the needle" a couple times and apologize. Dentist isn't worried about it. I try to remain still. The shot in the front of the gums, which I've always thought was actually a bad one in the past, doesn't hurt at all. The one in the roof of the mouth does. By the time the shots are done, I am flooded with adrenaline and shaking. Dentist assures me this is fairly common and gives me 15 minutes to let the Lidocaine do its work and for my nerves to calm. They do mostly, but they come and go throughout the entire procedure. So did a random giggling fit at one point. Once that round of shots has done its job, he actually starts another set of about 12 on the other side. These are to numb the second area he'll work on, so that they'll be ready by the time he pulls the area he numbed first, He does my mouth in quadrants - top-right, top-left, bottom-right, bottom left. There are rounds of shots in between each quadrant, and he gives extra shots whenever I request. I couldn't even tell you how much Lidocaine I got. Each quadrant done the same way - pull teeth, alveoloplasty (bone-smoothing), stitch it up. Move on. The alveoloplasty seemed like a nightmare before I got started, but it was super easy. It's needed, because the process of pulling everything will leave edges and spurs in your jawbone that could seriously hurt down the road. The jawbone itself doesn't feel pain, so don't worry about that part. The dentist had the first 4 teeth out in about 5 minutes, and it took him about 90 minutes to do my entire mouth. Thirty minutes of that was one mother %$#&^*) tooth . Up yours, tooth 30 (first molar on the lower-right). You lost. We won. Put up a hell of a fight though. That one was infected. It hurt and required several shots on its own. It had super long and curved roots, and the dentist had to get out the drill to break it up into chunks. Then he had to drill into jaw bone a bit to make room for the root to come out. After everything was done, I got an x-ray to make sure nothing was left behind under the gums. One root got missed. Wanna guess which tooth? Yeah. 30. Screw that guy. Back in the chair, open up the sutures, do more drilling, and finally get it out after another 15 minutes. He shows me the root. Huge. Super wide and long. He apparently missed it the first time, because it blended into the jawbone. It's likely that I'm forgetting important or useful info here, so feel free to ask. Aftercare: One bit of advice I've received in this thread that I hadn't considered was to avoid bending over for a little while to avoid dislodging clots. That makes sense, but it never occurred to me. Day One: Immediately after extractions: Started all my prescriptions, stuffed mouth with gauze, applied ice. Gauze - Right now I'm changing the gauze about every 30 to 60 minutes, because it's a lot of blood and spit. It is thick and slimy. I'm guessing there is a lot of platelets or something in the blood, because I've never seen blood and spit mix together and look like this before. Sure it's thick, but this is almost like mucous. I'm not actually spitting, of course. Just letting the stuff kind of run out while slightly leaning over the sink. Prescriptions - Oxycodone (enough for today), acetaminophen - aka paracetamol, ibuprofen, dexamethasone (steroid for inflammation), and amoxicillin. Took the first oxy immediately as directed by the dentist. An hour later when I got home I took the first dose of the other meds. About 30 minutes after that, I noticed a reduction in pain. Didn't notice anything after taking the oxy. Not sure if it's not working, if it takes longer to work, or it just required the combo of all the meds to notice a change (edit: informed it take can up to an hour to work). The pain is fine, but it's the level of pain that if it continued unending, it would drive you crazy. Ice packs - The ones I have seem almost useless. They gave me one, and I bought one. Neither lasts more than 20 minutes. Now, you're only supposed to use an ice pack for 20 minutes and then take some time off, but the ice pack the hospital gave me is a 1-time use, and the one I bought take hours to get cold again. I need multiple ice packs I can use in rotation, 20 minutes on and 20 minutes off. Planning on a lot of rest and liquid foods over the next few days. Day Two: Just relaxing today - no work, soft foods, lounge around the house, and maybe do a bit of light cleaning. Taking my prescriptions minus the Tylenol. I didn't wake up with any pain this morning, so I'm just going to stick to the anti-inflammatories (ibuprofen and dexamethasone) and antibiotics. Breakfast today was a small bowl of potato soup and a yogurt. I realized that yesterday I probably ate less than 800 calories. Can't do that again. Need the calories to help heal properly. Yesterday I drank mostly water, so today I'll try to drink more of the cranberry juice I got for this. Day 3: Pretty much the same as yesterday. Didn't get a full night's sleep, because I had to wake up to take my anti-biotics and couldn't get back to sleep. Not related to the teeth, though. I always have trouble sleeping. Day 4: I'm super pleased with my progress, but I'm trying not to get overconfident and mess anything up. I did eat something non soup, egg, or yogurt related, and it was amazing. Okay, a little soup related. Details below in the Food and Drink section. Still being careful with anything I put near my mouth, and doing all my rinses and such. No longer worried about sleeping upright, which is good, because I have trouble with that. Day 5: It's still odd not brushing my teeth first thing in the morning. My gums really feel like they could use a good scrub. Just continuing with the gentle saltwater rinse for now. Day 6: Finished my antibiotics up today. I got a call from the pharmacy yesterday saying my prescription was ready for pickup. That was weird, because I wasn't expecting anything else. Turns out I was supposed to get a 3% hydrogen peroxide solution to mix with water and use as a rinse. It may be kind of late for that now, but it's probably worth talking to a dentist about prior to extractions. Day 11: I so badly want to get a toothbrush and just scrub at my gums. Obviously, that's a terrible idea. I'd at least like to use a strong mouthwash to rinse with, but that would also be bad. Salt water and diluted peroxide rinses just don't leave my mouth feeling clean. It's driving me nuts. Day 15: Apparently I was a bit more cautious than needed about the mouthwash. I figured I'd need to wait until after my stitches come out, but it's relatively safe after the first week. So I used some this weekend. Absolute bliss. Day 16: Stitches out. Painless process. Gums feels so smooth. The stitches were a bit irritating, so I thought maybe there was still some healing to do, but everything's good. There is a pretty big divot in my lower gums, but that will eventually fill out (it was actually smoothed out when I went back in for a second round of alveoloplasty, detailed below in the Healing section). All-in-all, I'm feeling pretty good. Day 22: Got some new brushes for my gums. I should have gotten these much earlier. I've been using my previous brush to carefully clean my gums, but it always left them a bit raw and irritated. I got a pack of extra soft bristle toothbrushes. Absolutely wonderful. Healing process and Pain: E-Day - Not much to say about healing yet. The Dexamethasone combined with Ibuprofen is doing wonders for the swelling. Pain was a bit nagging earlier, but it's been pretty muted for the past few hours. Couple of sore lumps here and there, especially near the joint of the right side of my jaw, but it's not too bad. Oh, I should mention the blood. I think I did a little bit elsewhere, but there is a lot of it, and it's pretty thick at first. It thins out a bit as it mixes with saliva, and it can get quite alarming, but it's perfectly normal. You have gauze in your mouth, and your body probably thinks it's something to be digested. The saliva mixes with the blood, and makes it seem like there's a lot more than there really is. However, if you do feel like it's more than it should be (no real idea what that is), you can always contact your dentist. Day Two: No real pain this morning. My gums don't hurt, but the areas that were behind where both the upper and lower incisors were feel a bit raw. My gums look ROUGH. I've seen pics of other folks showing off their post-extraction gums, and they are usually a healthy pink with with nice little red holes neatly spaced out most of the way around the gum line with a couple rougher patches around the molar areas. My gums look like an absolute war zone. Maybe those other pics were taken after a week or two of healing. Day three: No pain to speak of this morning at all nor is there much swelling if any. Gums around the incisors extractions are just the tiniest bit raw, and the spots near the jaw joint are very lightly sore (I'm thinking those were two of the deeper injections sites). I'm actually a bit mystified by this. I'm sure the lack of of immediate dentures is likely reducing pain and irritation. My extraction points would be sore if I poked at them or something, but I just avoid doing that. Was able to eat some meatballs with breakfast today without issue. Detailed further below, but I'm shocked I'm already at this point. I kind of feel great today. I was able to go on my morning walk (3 miles or 4.8km), which I didn't the last two days, and I wasn't even really tired at the end. I have MS, and fatigue and muscle weakness are pretty common for me usually. I'm wondering if the bad teeth were aggravating things, and getting them out is helping. I wouldn't think it would work that quickly, but who knows (turns out it was the steroids that helped so much)? On a side note - folks who know people with MS: Please understand that when your friend, acquaintance, family member, etc. has to cancel plans because they aren't feeling well, you need to just take them at their word. Don't try to tell them that they're just depressed. Don't tell them about that one person you heard about with MS who is doing great. I mean, those kinds of things could be helpful at appropriate times, but stop thinking your friend is just malingering or giving up. Some people with MS can run marathons while finishing their PhD, and others can't walk, see, or string an entire sentence together. It's a condition that varies wildly from person-to-person. Have some flipping compassion and stop thinking about how their disease inconveniences you. Okay, rant over. Day 4: Healing is going so well. I am very fortunate in this. The lack of immediate dentures must be helping. I have no pain today at all. There is a tiny bit of rawness in a couple spots on my lower gums. If I were to do something dumb like really stretch my jaw, cheeks, or lips, I guarantee it would hurt and probably pop my stitches, but I'm not quite that stupid. Swelling is gone as far as I can tell. Day 5: Just a touch of rawness around one of the stitches. I think I've been poking at them with my tongue. Got to make sure I don't do that. I'm getting some odd "pinging" sensations in my gums around the incisor extraction points. They're maybe a tiny bit painful for a split second like being poked with a pin. I think it's the gum tissue shifting as it heals or something. I had a tiny panicked thought that my stitches might be popping, but that isn't the case. Day 5: Feels like my stitches might be starting to loosen. I just read that that is probably okay as long as everything is healing well, and there is no excessive bleeding. That could be what all those little pinprick feelings have been all day - the stitches sliding around. Day 6: Just some minor stiffness in a couple areas (same spots in the lower jaw near the joints and in front of lower gums). Nothing new, and those weird pinprick sensations from yesterday have stopped for now. Not sure what this is, but the inside of my mouth feels oddly slick. I had some soup earlier today, and I thought it was from that, but I realized later that it's just my mouth. Lost bit of stitching today. I looked into it, and apparently they might start coming out after about a week. It should take more like two weeks, but as long as there isn't a lot of bleeding it's fine. Day 9: Healing has been progressing as expected. Still some tight spots around the lower gums, and everything still looks pretty wicked. I have a few spots that kind of feel like spurs or ridges beneath my gums. They don't hurt, but I'm still going to mention them to when I go in next week for a check-up and to have my stitches removed. Day 11: My gums feel mildly uncomfortable, mostly around the stitches. The upper gums look the craziest, and there's a general "puckered" feeling to them. The lower gums still fill a bit puffy between the jaw and cheeks. It's kind of hard for me to not poke and probe at my gums with my tongue. Day 16: Got my stitches out today. Doc says everything is healing really well. My gums looks crazy, but they will likely fill back out and normalize for the most part. I do have an appointment in a month for another checkup. Day 26: This is weird. I get palpitations fairly commonly due to my MS. They're usually in my abdomen, chest, or head and occasionally limbs, but I've never felt them in my gums before now. This is a very odd sensation. Day 27: I have some bone spicules, little sharp bits of bone that are working their way out of my gums. They're really common after full-mouth extractions. The first one I actually noticed a little while ago. It's in the front of my upper gums where my incisors were. I noticed a second one today on the left side of my upper gums in the middle of the where my molars were. I did speak to the dentist about the first one when I went in for my denture consult. He said it's fine. They're just barely poking out right now. They don't hurt at all. Day 45: I have a lot of ridges and points. Dentist wants me to come back in to get them filed down, so I have another appointment for another round of alveoloplasty next week. That means getting my gums cut back open. Fun. The doctor did say this will speed things up a lot. Otherwise I'd have to wait for all of these to sort of round themselves off before I can get impressions for my dentures. Day 53: Alveoloplasty day. All four quadrants of my mouth. I mentioned before that during my extractions the bone-shaving bit wasn't that bad. And it wasn't. But it was pretty light compared to what happened today. I don't want to scare anyone away from getting a needed procedure done, but this really was pretty unpleasant. It's another case of the sound and pressure being worse than the pain, but the shots sucked as they always do, and just the thought of what they were doing freaked me out. Took about an hour or so. I had a lot of rough, bumpy ridges all over my jaw, so this really was necessary. It just really sucks, because it feels like I'm back to square one with the healing process. Day 55: I was perhaps being a touch dramatic the other day. It's odd that immediately following this, I felt more miserable than I did after the extractions, but then things went really easily after that. Day 60: Healing process after this was much quicker than the extractions. Stitches are already working themselves out, and there hasn't been any pain or major swelling since the day after. Day 64: Final check-up with the extraction dentist. He was just making sure everything healed well after the alveoloplasty, and I'm all good. He wont' be involved in my replacement process, but he did recommend snap-ins for me. He said I have a good ridge that would support the implants well. I'm going in for impressions later this week for dentures, but I'll discuss that with that dentist. This part is done and went as well as I could have imagined considering the condition my teeth were in. Dr. Cheng, you were friggin' great. Food and Drink: E-Day: First food consumption complete. Small spoon, small yogurt cup. Get a little yogurt on the tip of the spoon. Lift spoon to mouth and turn the spoon upside down. Lick yogurt off spoon. Yogurt and spoon gets nowhere near the gums. Slow process but it's working. Also cooked a single meatball, cut it into 8ths, and then ate it with my fingers, putting it directly onto the center of my tongue. Seven of the pieces I carefully swallowed. One I mashed against the roof of my mouth. That may have been tempting fate. It worked, and it allowed me to actually taste the meatball, but I probably won't do that again for a while unless I'm desperate. Dinner was some bean soup that I made over the weekend. Pretty basic and blended smooth, just some black beans, chicken stock, a bit of tomato (not much, because I was worried about acidity and seeds), cumin, garlic, oregano, and smoked paprika. It was about the consistency of pudding when cold (as in the thickened dairy dessert similar to custard but without the eggs). Heated it up and let it cool to room temperature and then topped it with some mashed avocado that I thinned out with sour cream. Stirred it all together and licked it off the back of a spoon. Honestly, it was pretty good. Just slow to eat. Probably too much dairy today. Bit of heart burn and will need to remember to take my digestive enzyme pills more often. I'm going to be eating a lot of dairy over the coming weeks. Pretty much just drank water today and one glass of cranberry juice. I put the rim of the glass over my tongue to make sure the liquid doesn't pour over the gums. You have to drink slowly this way, so you don't choke. But it's easy enough. Day 2: Did okay with calories today. I hit my goal anyway. Had some carrot and ginger soup for dinner, a couple yogurts throughout the day, and a Carnation Breakfast Essentials. That is pretty much just sugar, water, milk, more sugar, and vitamins. With all this dairy, I'm being sure to take at least one of my enzyme complex pills every day (edit the Carnation drink only has milk proteins, no actual lactose), because I'm lactose intolerant, and I'm also intolerant to allium vegetables like onion and garlic. I love garlic, so there's at least a bit in every soup I'm currently eating. Day 3: Another Carnation BFE, but I also ate THREE MEATBALLS for a little protein and calories. They're just little 1 ounce (28g) frozen beef and lamb meatballs, and they're really soft. I broke them up into pieces and either swallowed the pieces whole or mashed them against the roof of my mouth with my tongue. I honestly feel like my healing is a week ahead of schedule. Not complaining. Day 4: Same breakfast more or less, but lunch today was magical. I took the cream of mushroom soup I had prepped last weekend out of the freezer last night along with some shredded pork that I made ages ago and left in the freezer (dry, no sauce). This morning, I made some white rice and mixed the soup into it. I then took a bit of the shredded pork and cut it up even more finely. Mixed it all together and reheated it. Ate it with a FORK (oh so carefully). Amazing. I want more. If anyone likes cream of mushroom soup, and wants a recipe rather than eating it out of a can, I can provide one. It's great for what we're going through right now. Day 4 cont: So my boss does this thing when one of us has an especially good day at work. He'll drop about $50 to $100 to buy the employee and their family dinner (had a crazy good day once, and he sent my wife an I a steak dinner from a very expensive place. I'm talking $100 steaks delivered to my front door with lobster mac and cheese). It's very generous and always appreciated. However, right now it's a bit troublesome considering the extractions. Had a really good day today and got the "Winner winner chicken dinner" message (he loves that). I wasn't sure what to do at first, but I decided to be brave (foolhardy?). I was going to do some kind of smooth soup, but instead I got a small piece of salmon with mac and cheese and some cauliflower risotto. Carefully mashed the fish against the roof of my mouth with my tongue. It was amazing. Everything went down easily. Holy hell that cauliflower was good. Day 9: Not much to really say since the last update, but I have been eating solid food that doesn't need to be chewed. Anything somewhat soft that can be cut small can be swallowed whole. Just make sure you really are cutting it small enough. Don't go too fast and choke. Found an old box of Fiber One soft-baked cinnamon coffee cake bars in the pantry. No idea how long they've been there, but they're a nice little snack. Maybe not the healthiest thing in the world, but they're easy to eat and pretty high in fiber, so they're filling for what they are. 70 calories each. Day 15: I made breakfast casserole that was really friggin' good. I'm sure it tasted better than it normally would have, but I loved it. I grated some potatoes, drained them as much as possible, and then fried them to get some crispiness on the outsides (completely pointless, I realized later). Then I layered the potatoes on the bottom of a casserole dish, added a layer of sauteed mushrooms and well-softened peppers, a layer of shredded pork (very finely chopped), and then poured six beaten eggs over everything. I tipped the pan back and forth to even out the egg, then baked it at 350 for about 30 minutes. Then I added shredded cheese and put it back in for another few minutes, just enough to melt the cheese. I ate it with mashed avocado and sour cream. Will update - probably won't add much to this unless I hit some kind of milestone. If I eat something that I feel is really awesome and could benefit people tired of applesauce and mashed potatoes, I'll also add it. Smoking and/or vaping: Obviously shouldn't be doing any of these things. However, I know how it goes, and some will do this anyway. I have a nicotine addiction myself, so I'll speak to how I'm going to deal with it. Get nicotine patches. I don't actually smoke cigarettes anymore, but I do vape a bit. The good thing about these is that you can inhale them without sucking. We shouldn't do that anyway, but if you can't be talked out of it, here is what I found years ago when I got a single extraction: You can just open your mouth, place the mouthpiece in the back of your mouth (behind the gums if possible), don't actually close your mouth over the vape or cigarette, press the button, and inhale as normal. This will give a decent nic hit without sucking on the vape. It's still a terrible idea. Propylene glycol is a desiccant and vegetable glycerin is a humectant. Both can draw moisture from your clots as the vapor drags over your gums. Also, nicotine is vasoconstrictor, reducing blood flow which directly interferes with healing, and being a stimulant, it interferes with sleep which indirectly harms the healing process. So again, shouldn't do it. Best way to get past this without being in a constant state of nicotine withdrawal is nicotine patches (omg not gum or lozenges unless you want to speedrun dry socket), but if you're going to do it then hold your vape up to your open mouth and simply slowly inhale. It kinda works. Appearance: I realized I hadn't mentioned anything about how this has affected the way I look. As of this moment, it hasn't at all. My jaw just rests where it did when I had teeth, leaving a finger-wide gap between my gums. My cheeks haven't sunken in or anything yet either, but I think that and the change in my jaw will take quite a while. As mentioned, I don't have immediate dentures, so I have no feedback there. Assuming I'm still alive and remember to do so, I'll update this several months down the road when I get my permanent dentures. submitted by /u/Gas_Station_Cheese to r/dentures [link] [comments]

Sorry for potato image. Best by 7/26/26 submitted by /u/RefugeefromSAforums to r/Costco [link] [comments]

submitted by /u/Star_bum to r/RunandBuy [link] [comments]

submitted by /u/deniss_1996 to r/amzndeals [link] [comments]

So because I’m a data-driven wife and mother, who does the groceries, I decided to sit down and compare my online orders with Coles in the second half of 2022 vs prices now on their website. I’m not sure if anyone else finds this interesting (absolutely fucked) but here it is, Coles and their “down down” prices. This increases are in LESS than a year. 300g Coles Sour Cream $2.70 > $3.25 400g Coles Burrito Wraps $3 > $3.50 40g Coles Mexican Seasoning 80c > $1 490g Leggo’s Pasta Sauce $3 > $4.30 18 pack Poise Panty Liners $3.30 > $3.70 200g Tim Tam’s $4 > $4.50 25 pack bottle Coles Ibuprofen $2.30 > $2.50 24 pack Zooper Dooper’s $6.50 > $7 425g Coles Sliced Beetroot 80c > $2.35 500ml Coles Tomato Sauce $1.50 > $1.95 2L Coles Fruit Juice $2.15 > $2.80 425g Birds Eye Frozen Fish $10 > $10.50 2L Coca-Cola $3.55 > $3.65 500g Coles Frozen Cauliflower + Broccoli $2.80 > $3.40 1kg Coles Frozen Potato Royals $3.40 > $4.90 500g Coles Penne Pasta 80c > 90c 4 pack Four’N Twenty Meat Pies $7.50 > $8.50 700g Coles Shredded Tasty Cheese $7.50 > $10 4 pack Coles Double Length Toilet Paper $4.10 > $4.60 125g Coles Choc Wafers 55c > 80c 700g Coles White Toast Loaf $2.20 > $2.70 12 pack Coles Sliced Tasty Cheese $4.50 > $5 600g Coles Angolotti Pasta $4.50 > $5 20 pack Top 20 Potato Chips $6.50 > $8.65 1kg Coles Frozen Corn Kernels $3.20 > $4.19 425g Old El Paso Beans $4 > $4.40 6 x Coles Bread Rolls $2.50 > $2.65 250g Coles Halloumi $5.50 > $6.50 175g Coles Potato Chips $2.10 > $2.30 200g Parkers Pretzels $3 > $4.80 175g CC’s Corn Chios $4.50 > $4.70 200g Coles Sliced Mushrooms $3 > $3.50 (on special, so presumably more) 309g Coles Celery Sticks $4.50 > $5 5 pack Cobs Popcorn $3.50 > $4 1 pack Oreos $2 > $2.50 1kg Coles Plain Flour $1.15 > $1.20 12 pack Coles Free Range Eggs $4.50 > $4.80 500g CSR Caster Sugar $1.85 > $2 300ml Coles Thickened Cream $2.60 > $2.80 1.5kg Spud Lite Potatoes $5 > $6 1kg Coles Honey Soy Chicken Wings $7.50 > $9 300g Hong Kong Dumplings $7.50 > $8 85g Coles Jelly Crystals 95c > $1.15 400g Thomason’s Deli Ham Quad Pack $5.50 > $6.50 450g Coles Garlic Bread Twin Pack $2.10 > $2.30 1 x Coles Chicken Kebab Stick $1.30 > $1.50 430g Coles Soup Pouch $2.70 > $3 1kg Birds Eye Frozen Mix Veg $5.50 > $6.50 500g Arnott’s Assorted Cream Biscuits $6 > $7 190g Arnott’s Shapes $3.50 > $4 2L Coles Pulp Free Orange Juice $4.90 > $5.50 500g Coles Cholesterol Lowering Spread $4.50 > $5 Edit to add: late 2022 = $192.80 vs August 2023 = $225.75. So a $32.94 difference in total. Also I do eat fresh produce, but it fluctuates so much I didn’t include it. submitted by /u/sec-rose to r/australia [link] [comments]

submitted by /u/yegtina to r/yegvegan [link] [comments]

Hope this helps! Google Drive Link Please post yours if you have some ideas, I am always looking for expanding my list. editing further to add the ideas you comment Thank you so incredibly much for the awards! This is so overwhelmingly positive :) McDonald’s Hamburger – 250 calories Small fries – 230 calories __ 6 chicken nuggets – 270 calories 1 sauce – 100 calories __ McChicken sandwich – 350 calories Asian salad w/o chicken – 140 calories Burger King Kid’s Menu Cheeseburger – 280 calories 4 chicken nuggets – 170 calories __ Whopper Jr. w/o mayo – 240 calories Value size French fries – 220 calories Wendy’s 4-piece chicken nuggets – 170 calories Garden side salad – 250 calories __ Small Chili – 240 calories 4-piece chicken nuggets – 170 calories __ 510 calories: small chili – 240 calories Plain baked potato – 270 calories Chick-Fil-A Grilled chicken sandwich – 310 calories Side salad – 160 calories __ Kids meal (about 5$) 5-count nuggets – 160 calories Fries – 320 calories comes with an ice cream cone if you don’t mind the extra 180 calories for later __ Grilled chicken sandwich + extra grilled fillet – 430 calories 1 x pack honey roasted barbecue sauce – 60 calories __ Grilled chicken cool wrap 1 fruit cup – about 400 calories __ 8 grilled nuggets – 130 calories Small mac & cheese – 270 calories __ 12 grilled nuggets – 210 calories Sides: Kale crunch side – 120 calories or: Chicken noodle soup – 240 calories or: Chick-Fil-A sauce – 70 calories Fruit cup – 60 calories Taco Bell Chicken soft taco – 170 calories Beef soft taco – 180 calories __ Crunchy Taco Supreme – 190 calories Chips & Nacho cheese – 220 calories __ Doritos loco taco – 170 calories Fresco taco – 140 calories __ Chicken power bowl – 480 calories replace chicken with black beans – 410 calories __ 7-layer burrito – 440 calories KFC 6 hot wings – 400 calories Caesar side salad with fat free ranch – 70 calories __ Grilled chicken breast – 210 calories Mashed potatoes with no gravy – 90 calories Coleslaw – 170 calories Subway 6-inch roasted beef sandwich – 320 calories Subway club salad – 140 calories __ 6-inch turkey breast sandwich – 280 calories Cold cut combo salad – 180 calories __ 6-inch BLT sandwich – 320 calories Baked Lays – 130 calories __ 6-inch sweet onion chicken teriyaki sandwich – 370 calories Veggie delight salad – 60 calories __ 6-inch steak & cheese sandwich – 360 calories Baked Lays – 130 calories In-N-Out Burger Hamburger with spread & onion – 390 calories 16oz light lemonade – 8 calories __ Protein style hamburger – 240 calories 16oz light lemonade – 8 calories Popeyes Blackened chicken tenders x 5 – 283 calories barbecue sauce – 45 calories green beans – 55 calories __ Blackened chicken tenders x 5 – 283 calories Coleslaw – 140 calories __ Blackened chicken tenders x 5 – 283 calories Mashed potatoes with Cajun gravy – 110 calories Chipotle Salad with any choice of meat – 160-310 calories Fajita vegetables – 20 calories Black beans/pinto beans – 130 calories Fresh tomato salsa – 25 calories __ Kids 2 crispy corn chicken tacos – 220 calories Black beans/pinto beans – 130 calories Orange – 25 calories Apple juice – 100 calories __ Salad with chorizo – 300 calories Fajita vegetables – 20 calories Fresh tomato salsa – 25 calories Cheese – 110 calories Romaine lettuce – 5 calories __ Kids steak and cheese quesadilla – 210 calories Brown rice – 110 calories Blueberries – 20 calories Organic milk – 90 calories __ Steak burrito bowl – 150 calories Brown rice – 210 calories Pinto beans – 130 calories __ Burrito bowl with sofritas, light white rice, pinto beans, fresh tomato salsa, roasted chili corn salsa, light cheese – 480 calories Panda Express Super greens – 90 calories Sides: Black pepper angus steak – 180 calories or: String bean chicken breast – 190 calories or: Mushroom chicken – 220 calories or: grilled teriyaki chicken without sauce – 200 calories __ 2 x broccoli beef (150 calories each) – 300 calories 2 x veggie spring rolls (95 calories each) – 190 calories sweet and sour packet – 9 calories Starbucks Egg white and roasted pepper bites – 170 calories Spinach feta egg white wrap – 290 calories __ Egg white and roasted pepper bites – 170 calories Reduced fat turkey bacon – 230 calories Dunkin’ Donuts Egg and cheese wake up wrap – 180 calories 1 order of hash browns – 130 calories 1 small caramel swirl iced coffee without cream, without sugar – 110 calories Pita Pit Regular-sized chicken souvlaki pita on whole wheat tzatziki, feta and veggies 410 calories Jersey Mike’s Mini turkey & provolone cold sub sandwich without olive oil – 340 calories Bakes Lays – 140 calories Zaxby’s Blue salad with blackened chicken, no toast – 470 calories Fazoli’s Child-size spaghetti with meat sauce – 220 calories 2 x garlic breadsticks – 260 calories submitted by /u/NutritionSignals to r/1200isplenty [link] [comments]

submitted by /u/GreenNapster to r/Deals_Grocery [link] [comments]

So there’s an offchance you might recognize my username: I’m the dude that’s posted weekly Chinese recipes here for the last… couple years or so. Together with my fiancé (who’s from Guangdong), we live in Shunde, China – a small city a bit south of Guangzhou on the Macau side of the delta. I’m sure you’ve been inundated with news about the most recent coronavirus outbreak over on this side of the world – I certainly don’t want to pile on and make you any more anxious than you need to be. That’s not my goal: social media does a good enough job with that as is. It’s just that… I feel like this time’s given me some personal insights on food and cooking that I haven’t really had the chance to internalize in the past. Maybe everything I’m about to write is all obvious to you, I don’t know. But I figured I’d share regardless. The situation we’ve found ourselves in See, for the past two weeks or so, the city we live has more or less… shut down. People don’t go outside unless they have to – we take our dog for walks up on the roof of our apartment complex, make quick runs to 7/11 for supplies every two days or so (because I mean… alcohol is pretty much mandatory in a time like this), and… that’s pretty much it. Restaurants are for the most part all closed down. The city is essentially on the economic equivalent of life support – the only things that’re open are convenience stores, grocery stores, and pharmacies. There’s checkpoints and roadblocks entering and leaving the city. Hell, every time we leave or enter our apartment complex we’re checked for symptoms by the doorman. The only people that dare to go outside without a medical mask are those unlucky sods that didn’t get the chance to buy any before supplies ran out. Now I don’t mean to paint too apocalyptic of a picture here. We live in Shunde, not Wuhan (which’s tragically borne the brunt of all this). A lot of these measures are precautionary, and… you sort of get used to it all. It sucks, no doubt. But it says a lot about human psychology just how quickly a new normal can become… normal. Feeding yourself is an interesting challenge, however. Completely by happy accident, out of any of our friends or family we’re probably the most prepared for this kind of situation. We do a YouTube cooking thing, after all. We test a lot of recipes. Our cabinets, fridges, freezers are stocked with leftovers, sauces, nuts, dried seafood and mushrooms, frozen meats, pickles, tubers, grains… shit, we could probably live for a month off our food stock alone and not starve. And while we’re far from chefs, I do like to think we know a thing or two about cooking… so at least a portion of that month might actually be rather tasty. What I just wasn’t mentally prepared for, however, was the shortage of fresh vegetables. Veggies were pretty much the first thing to go after medical masks. If you’re anything like me, the thought of that makes you feel… claustrophobic. No fresh vegetables for potentially weeks on end. The walls start closing in… Luckily of course, we don’t live in the epicenter of all this. Where we live at least, you can get fresh vegetables. It’s just not super easy. Supermarkets get one shipment in a day and you pretty much have to order online ~30 minutes from that time before they sell out. You pretty much don’t have a choice in what you get – when you’re in that window you’ll take what you can get. Chilis, carrots, and broccoli are usually available. Anything else is a crapshoot. But it’s fine. Buy what you can. Pickiness is luxury. What this does to your mindset I think everyone that’s a devoted homecook is pretty experienced with cleaning out their fridge before stuff goes bad. We’ve all had those fuck it, let’s feed myself stews, sandwiches, and stir-fries. Some of them might’ve actually been pretty good! To me at least, that’s the ultimate test of the skill of a cook. A novice sees a sparsely populated refrigerator and thinks, “delivery”. An experienced cook can look at that same refrigerator and can see… possibility. There’s three ways that make our current situation unique to that… ever so common experience: We have time. Lots of it. Too much, really. The epidemic has been a mandatory extended vacation for the majority of the country. We don’t have much choice in ingredients. While similar to the normal exercise, we have this weird overabundance of some ingredients together with a shortage of others. Way too much carrot… The supplies must last. What’s really the crux of the what’s made this situation such a unique feeling to me. Nothing is wasted. Every square millimeter of that broccoli’s used. I’m careful with how much aromatics I use. Because like, while it’s quite likely we’d be able to get garlic in the next time we squeeze in a food order, you never know. All of these factors force you to be creative – day in and day out. You approach each meal differently. You don’t enter the kitchen with the mindset of “what do I feel like eating?” You enter it asking the question, “what’s the best thing I can possibly make with the resources I have?” Cooking with this kind of scarcity mindset’s been… eye-opening. An entirely different perspective. There’s a lot of rambling online about “creative constraint” – how limitations force you to be creative. Much of it has the tone of pseudo-scientific self-help bullshit (and given the replication crisis in psychology, who knows if there’s a solid scientific foundation for the idea), but after these couple weeks… I think it’s true. I mean… some of the best art happens with limitations – poetry in meter, painting on a canvas. Some other random shit I’ve internalized: I have a newfound appreciation for cuisines from colder climates. In this kind of environment, you get a lot more inspiration from, say, Northwestern Chinese food than (central) Thai food. Pickled vegetables seem to scratch the same itch fresh vegetables do. On that note, modern Korean kimchi might be the greatest invention of the 19th century. The steam engine doesn’t have anything on kimchi. Flour is amazing. You can do anything with flour. Life would fucking suck without fermented sauces. We would be eating so, so much worse without soy sauce and fish sauce. I’ll go over some of the stuff we’ve whipped up in the lockdown below, but first… there’s something that I’ve been mulling over for a while. I have zero clue if any of this’ll make sense, I’m kind of working through this shit myself. Hopefully my ramblings aren’t too boring… Why I think modern cuisine kinda sucks: There’s something that’s bothered me for a while. Stay with me here. Think of almost any dish that you can name. Anywhere in the world. Chinese food, French food, whatever. There’s probably 95% chance that that dish – or at least what you would recognize as that dish was first invented during the time period of 1750 – 1950. A few examples: Mapo Tofu, 1874. Modern (not fermented) sushi, 1750. Neopolitan Pizza, 1889. Pho, mid 1880s. Gumbo, 1802. Modern Paella, 1840. Beef Bourguignon, mid 1800s. Risotto, 1809. Eggs Benedict, 1894. Char Siu Bao, 1924. For any of these, you could obviously quibble about the exact dates. E.g. slaves in Louisiana were eating a gumbo-esque Okra stew that was labelled ‘gumbo’ since the early to mid 1700s, 1802 was simply the first recorded instance of the dish. You could do this exercise the list over, of course – hell, fermented narezushi can be traced all the way back to 2nd century AD China. But as you stand back, a mosaic begins to emerge. First thing you notice? Much of what we consider ‘cuisine’ is… surprisingly modern. Like, I know with Chinese food there’s almost an assumption that most of the food has thousands of years of history or something… nope! While it’s definitely cool that there’s a few dishes that you can trace back to the Song dynasty or even earlier… like it is the world over, most of the innovation (on the level of individual dishes, at least) seemed to happen post 1750. Second thing you notice? Most of the innovation stops around the time of world war two. Post war? The landscape of newly invented foods seems… pretty barren. The question of why has… knawed on me ever since I saw those puzzle pieces. Maybe it’s a mirage. Maybe if you were standing in 1870 England and you fired up your Victorian steampunk Babbage-engine equivalent of Wikipedia, you’d find all the dishes you loved seem to have been invented in the years of 1600-1800? Who knows. Food history is murky as all hell. After all, throughout the course of human civilization, people tend to write about Kings and Revolutionaries and Conquerors… not the cooks that fed them. But I think we at least need to entertain the notion that maybe there was some sort of special sauce that led to that Cambrian explosion of dishes in those two centuries. I’m still not sure if I have an answer – in fact, I’m pretty sure that I don’t. Some possible reasons for the upsurge of recorded dishes mid 18th century: The Columbian exchange/the entire colonial project introduced novel ingredients from around the world and touched almost every society. Obviously this process started in the 16th century, but it was a couple centuries yet before it people started eating tomatoes in Italy and chilis in Sichuan. The development of the restaurant. Restaurants became common in China in the Song dynasty (I believe, don’t hold me to that) and in the West in the 19th century. This seems to coincide with a greater diversity in recorded dishes in both those places. The printing press could be another possibility. The dates aren’t quite as neat though, as the first printed cookbook was in 1485. But cookbooks began gaining popularity in the mid 17th century, so maybe. Or perhaps any number of those reasons. Or perhaps a combination. I don’t know, I’m far from a historian. As to some possible culprits of the decline of cooking: The electric refrigerator became commonplace in 1940s, potentially killing the creativity-inducing ‘scarcity mindset’ Women in the workplace became much more common post war. Obviously a very good and beneficial development from a societal perspective, but perhaps the loss of half of society devoted to the job of cooking may have harmed cuisine? Mass production of full meals – in the form of TV dinners and began in earnest in the post-war period. Again, I’m not sure the answer. If you pressed me before this whole coronavirus lockdown episode, I’d probably have told you that modernism and mass production is to blame. Now… I’m not so sure. I think time has something to do with it, potentially. I can’t seem to find any good data on the topic for the pre-war period, but in 1965 women in America spent – on average – two hours a day cooking. Now women spend an average of 51 minutes (men, 22 minutes… c’mon guys…). Despite what the “QUICK AND EASY!!!!!!” bloggers of the world tell you, you can prepare much better food in the time of two hours than you can in 22 minutes. Mix that with a dash of scarcity induced creative limitation? The entire society over? That seems like a recipe for some good food. Why modern ‘fusion’ is boring: Which brings us to the other great culinary mystery our time: why does fusion suck so hard? Because I mean, if you look at cuisines around the world… the cultures at the intersection of great migrations or trade routes seem to have some pretty damn interesting food. Situated in the middle of the silk road, Uighur cuisine is an awesome mix between Northwestern Han Chinese and other central Asian foods. Sichuanese food, meanwhile, was the product of one of the most massive internal migrations of human history, when the province was repopulated by people from Hunan and Shandong after a devasting war (the Qing government kinda killed… everyone). The food in the Malacca straights, with the mix of Southeast Asian, Indian and Chinese flavors is aggressively awesome. Istanbul – at the crossroads of Occident and Orient - is one of the world’s great food cities. So why, despite all of our best efforts in the past forty years, have our culinary mashups seemed to go basically nowhere? Like, seriously. With a touch of digging, you can have an entire globe’s worth of ingredients available to you. With the smallest amount of gumption, you can have authentic recipes and techniques the world over demonstratedto you in video form. When it was just out-of-touch white American chefs mindlessly smushing together high end French and Japanese food in the 80s, you could kind of get why “fusion” sucked: it was pretty much the dictionary definition of pretention. But now… now we have all these resources… now we have so much more diversity in chefs… and the best the great culinary minds of our generation can come up with is… fucking Kung Pao Pastrami? Seriously? It circles back to the importance of limitations, I think. Limitations help break you out of functional fixedness - i.e. limiting yourself to using an object only in the way it’s traditionally used. The most famous example of this is the “candle box problem” in psychology: Participants were shown a picture containing several products on a table: a candle, a pack of matches, and a box of tacks, all of which were next to a wall. Participants’ task was to figure out how to attach the candle to the wall by using only the objects on the table, so that the candle burns properly and does not drip wax on the table or the floor. This is the answer, if you’re curious. Now again, I don’t like using psychology studies to prove a point because (a) I am not a psychologist and (b) there’s a rich history of other not-psychologist-people twisting studies and taking them out of context in order to peddle BS. But with that preface out of the way, I still think the concept of functional fixedness can at least help us give some sort of framework as to why fusion – still – sucks. Let’s take a look at this Wagyu Beef Bao Bun from Wolfgang Puck. I’m sure it tastes fine, I’m not going to argue otherwise. But what I will argue is that that dish is goddam boring, and probably not worth the premium. Why? The “Bao Bun” there (god, I hate that translation) is simply conceptualized as sandwich bread. It’s not interesting, it’s just… a more instagrammable potato roll. So many of these trendy ‘Bao’ creations throughout the OECD are just hipsters putting Asian shit on steamed buns and the media patting them on the back for their ingenuity. But there’s nothing ingenious there. It’s… a sandwich. A decade later, food trends’ll move onto something else, and we’ll forget the Bao craze even happened. Because at their core, most of these dishes are… forgettable. I don’t mean to be too much of a critic. The food industry is hard… I don’t blame any chef for doing what they have to to make a decent living (it’s really food media that can be cringy). But I think we can do better. One way out of functional fixedness is the “generic parts technique”. If you don’t mind a quick copy/paste: For each object, you need to decouple its function from its form. McCaffrey shows a highly effective technique for doing so. As you break an object into its parts, ask yourself two questions. "Can I subdivide the current part further?" If yes, do so. "Does my current description imply a use?" If yes, create a more generic description involving its shape and material. For example, initially I divide a candle into its parts: wick and wax. The word "wick" implies a use: burning to emit light. So, describe it more generically as a string. Since "string" implies a use, I describe it more generically: interwoven fibrous strands. This brings to mind that I could use the wick to make a wig for my hamster. Since "interwoven fibrous strands" does not imply a use, I can stop working on wick and start working on wax. People trained in this technique solved 67% more problems that suffered from functional fixedness than a control group. This technique systematically strips away all the layers of associated uses from an object and its parts.” This is why so much innovation in food happened around the Columbian exchange, I feel. People were introduced to novel new ingredients, not novel new foods. So you get interesting shit like people in Guizhou fermenting tomatoes into a paste and using it as a base for sour soup catfish hotpot, or people in France pounding potatoes until sticky and mixing it with cheese. So I think one good way to make more… organic fusion is to simply grab an ingredient from another culture and just keep it in your fridge. Bonus points if you have no fucking clue how it’s actually used. In time, you’ll find what to do with it. Like, with the burgeoning popularity of Lao Gan Ma chili crisp, I heard some people online talk about how they liked it together with a bagel and cream cheese. I thought that sounded weird as hell, so obviously I had to try it. And you know what? Pretty good. Weirdly works well together - vastly more interesting than anything I’ve seen out of these ‘fusion-y’ restaurants. Because anyone can mix together some fish and shit and call it ‘poke’. Lao Gan Ma with cream cheese? That’s the kind of vision that only the most desperately inebriated could possibly concoct… A list of stuff that we’ve cooked during this lockdown: Now, I think I probably over emphasized my points in these last two rambly… sections. I’m obviously no visionary chef. I hold precisely zero illusions otherwise. I’m going to list out the stuff we’ve whipped up in the past two weeks, and you’ll probably say to yourself “uh, dude… really, that’s it? The David Changs of the world make way more interesting stuff than that”. And… I’d 100% agree. Not claiming otherwise. What I would say though is that I do think some of these concoctions have been surprisingly good. And this? This is from just two weeks of staying inside. Could you imagine an entire society of people with a lifetime of experience with the same sort of mindset? Think of all the stuff they’d invent! No wonder traditional food is so damn interesting the world over… In any event, in rough order of how much I liked them: Guizhou-style Laoguo sizzling pan stir-fry, with Oaxaca cheese, Lao Gan Ma, and flour tortillas. So in Guizhou there’s a style of eating called Shuicheng Laoguo - looks like this, basically you toss a stir-fry on a sizzling pan and slowly munch on it (though some varieties’ll also toss raw stuff on the pan to let it cook/toast). This was mixed vegetables with black pepper pork chop, seasoned with mianchi (red miso), Hunan chili sauce, soy sauce, Hoisin, and chili garlic sauce. Usually it’s dipped in seasoned chili flakes, but we’ve just been using Lao Gan Ma black soybean chili. For the Oaxaca cheese, we just melted it on the pan bit by bit… then tossed in a flour tortilla (I know those were kinda overly thick, was trying out a new recipe) – the mix of Oaxaca cheese and douchi really, really worked. Heavily recommended, this was awesome – some restaurant should really serve this somewhere (probably in Guizhou… would be way easier to convince Guiyuang people to eat Laoguo with Mexican cheese than try to educated American restaurant-goers how to eat Laoguo-style). Really, the more I pay around with the flavors I kinda think Gui-Mex should be the thing lol. This would be even better with masa tortillas imo. Tomato sauce with spicy fermented paste over Northern Chinese ‘cat ear’ noodles, with stuffed lotus root on the side. I know this really doesn’t look like much, but we got a small shipment of tomatoes one day and I thought to myself ‘eh, alright, I’ll whip up a quick roasted tomato sauce, why not’. No onion… but hey, whatever. I was running a touch low on tomato paste, so on a whim I reached for Guizhou fermented tomato paste – it’s the base of the aforementioned sour catfish hotpot, slightly spicy and pretty intensely sour. At first I was kinda pissed at myself for potentially screwing up the tomato sauce – the sour notes were totally cool, but the heat was… distracting. Sliced up a bit of carrot, tossing it in with water to let it all cook down. After that and seasoning with a bit of sugar, MSG, fish sauce, and black pepper… it actually really, really worked. Topped it over some freshly whipped up cat ear noodles, and ate alongside stuffed lotus root. Blended Mexican-style hotsauce with Sichuan chilis and Laozao fermented rice. This one is kind of cheating because it was something that I first developed with a buddy of mine who runs a Mexican restaurant in Shenzhen. The original task was “make a house hot sauce that’s kind of like Tapatio but using Chinese chilis”. I ended up being really proud of the stuff. I won’t bore you will all of the details, but two cool points I think are (1) the water the chilis are blended with are soaked with Sichuan peppercorn – if you soak Sichuan peppercorn in this way, you’ll only get the floral quality, not the numbingness and (2) the vinegar is rice vinegar, Laozao fermented rice was also tossed in. The latter bit adds a bit of sweetness and a lot of complexity. This stuff was perfect drizzled on Mac N Cheese. Pan-fried Guozengzong with the aforementioned hot sauce. Steph’s mother’s side is from Zhaoqing – city outside of Guangzhou renowned for their Zongzi (sticky rice dumplings). This is what they look like – the best sort are stuffed with fatty pork belly and mungbean. It’s a tradition to make them around Chinese New Year, and after swinging by to Steph’s parent’s place we got… loaded up with a bunch of them. In Vietnam they’ve also got a very similar thing called banh chung, which they’ll sometimes smush down into a pan and fry it. Pan-frying this stuff is awesome, and it also went great dipped in that vinegar-y hot sauce above. Pork Belly and Kimchi Sandwich. Ate way too many of these things. This was thinly sliced pork belly that we had in the freezer from testing Suanni Bairou – Sichuan Spicy Garlic Pork. Basically, the pork belly is blanched until cooked through, then left to sit in the pot for ~3 hours to get a bit more tender. You slice it super super thin… like, 1mm wide. Makes for an ideal sandwich meat to be honest. Roughly equal parts pork belly to kimchi (maybe a touch more pork belly), together with a spread of equal parts Kewpie mayo, Dijon mustard, and Kimchi pickling juice. This was on some homemade crunchy wheat bread but I think that Rye would probably work best. Just a simple, good thing. Tried it with cheese inside too... doesn’t need it. Yunnan colored steamed rice with fried pork mince and pickled chili, together with the aforementioned hot sauce. The mince was done by hand, ala Macanese minchi. Really great stuff to top over rice, but unlike minchi Steph also tossed in some Hunan pickled chilis in (which can really bring the heat). Great with the hot sauce. The bit on the bottom left is just some (totally not homemade) Teochew taro roll that we had in our freezer. Stir-fried Mantou Buns. We were doing a Mantou (steamed bun) video for the channel, so we’ve had a lot of leftover Mantou. One thing we’ve heard that in the North of China, some people’ll cube leftover mantou and actually stir-fry them. We have no idea if this is actually how people do it, but on a whim Steph very lightly oiled a wok, toasted/fried the Mantou until golden brown, and seasoned with the same Chinese BBQ spice mix that you’d have on cumin roast lamb. Pretty awesome, very reminiscent of the grilled Mantou buns that you get at Chinese BBQ joints. And again… I’m not trying to say that our cooking is awesome, or interesting, or anything. I know a solid chunk of you probably clicked on a couple of those links and thought to yourself “I dunno, looks kinda shitty”. We’re no chefs. There’s a reason we devote ourselves to researching authentic dishes/techniques to the very best of our ability… because precisely no one is interested in “/u/mthmchris and /u/leeleesteph’s wacky fusion fun hour”. What I am saying though is that this all’s forced us to be the most inventive cooks we’ve ever been in our entire lives… and this’s just from two nobodies with a camera over the course of two weeks. Imagine millions of people, many lifetimes over, with the same mindset. Iterate that function for a while. That is why ‘authenticity’ in food is a valuable goal, despite it being a… controversial word in many circles. It’s not that cuisine can never change, or that there’s only one recipe for any given dish. It’s about respecting the idea that (1) the generations that came before us were probably much better cooks than we are and (2) you can generally find a lot more interesting food by looking back, by peeking in dusty corners, than you can by inventing your own hack or whatever. That’s not to say that we all can’t be inventive, or have fun being creative. But when I’m saying that I want an “authentic” version of say, Bouillabaisse sauce… what I’m saying is that I’m looking for a recipe that is connected to and respects those cultural traditions. What else we’ve eaten Of course, not everything’s been mashups or whatever. Lots of bread and noodles (heavily recommend Ken Forkish’s Flour, Water, Salt, Yeast by the way… having some nice western-style bread during this time’s been awesome). The aforementioned Laoguo, Cantonese claypot rice, and Mac N’ Cheese have been other staples (luckily the 7/11 near us sells small cartons of fresh milk). But probably what we’ve eaten the most of has been Mantou – steamed buns. Mantou with chili crisp (if steamed) or condensed milk (if fried) has been my go-to snack. We’ve had a lot of them from testing them for the channel, but they’re so great to have around that we’re actually whipping up more, even after we’ve made the video (a rarity for us, usually we’re so tired of a dish after testing it’s months before we circle back). So to actually give you some actual content here, outside of my insane bourbon-and-cabin-fever-induced ramblings… here’s how to make some Mantou. How to Make Mantou Buns So there’s three primarily types of Mantou buns: Northern Laomian Mantou. In the North, mantou are traditionally made with a sourdough starter called laomian (老面), which’s then mixed with alkaline ingredients like sodium carbonate to balance the taste. They come in two varieties – hard and soft. The taste itself is rather plain because they’re meant to be eaten alongside other things as a meal. Southwestern Laozao Mantou. A really interesting Mantou from Sichuan, Guizhou, and Yunnan… this kind of Mantou also uses a starter, but interestingly uses fermented rice (醪糟) to make it. Usually yeast is also added to the dough as well, making for some super-fluffy Mantou. Southern Mantou. These Mantou are a bit sweeter, and rely on baking powder and yeast. I’d venture that these are probably the most common Mantou that you can find at restaurants, especially abroad. Eventually we’ll want to cover all three, but the southern mantou are the most straightforward of the bunch so that’s what I’ll show you today. Video is here if you’d like a visual to follow along. Seeing as there’s not really too much to this, I’ll try to be a bit more brief from here on out. Ingredients, Mantou Buns: Baker’s percentages in brackets. I’ll try to remember to do this. All Purpose Flour (中筋面粉), 200g. For reference the AP we use here in China is 10.8% protein. Water, 90g. Divided into two bowls, each with 45g. We’ll get to why in a second. [45%] Sugar, 20g. [10%] Instant Dry Yeast (酵母), 1 tsp. Or 2 grams. [1%] Baking Powder (泡打粉), 1 tsp. Or 2 grams. [1%] And if you end up deep frying these, you’ll also want the totally-mandatory condensed milk to dip them in. Process, Mantou Buns: Thoroughly mix the sugar with half the water and the yeast in a separate bowl with the other half. This dough has a lot of sugar and yeast in it. Because a high-sugar environment can actually draw moisture out of and damage yeast, we’ll keep these separate for now. Sift together the flour and the baking powder. Slowly drizzle in the yeast water into the baking powder/flour, aiming for the dry bits. Then do the same with the sugar water. I always like mixing with a single chopstick for this kind of step. Knead for eight minutes. Or alternatively in a stand mixer on speed 1 for the same time (dough hook attachment). This is the final consistency you’re looking for. Cover, and let the dough rest for 30 minutes. Either by hand or using a pasta maker on the widest setting, roll the dough out thin. Fold it in half, then pass it through again – six times in all. This step will get us that classic smooth skin that Southern-style Mantou are known for. With the dough in a sheet now, tightly roll it all up into a log, then roll it a touch longer by hand to get something ~25cm long. Flour a work surface, place the log on, and gently press down on the bottom. Very gently, just enough to get a bit of an indent in order to get that classic Mantou shape. With a sharp knife, slight the roll into eight pieces. Don’t try to use a bench scrape for this step – being less sharp, it’d slightly press down on the Mantou and muff up the looks. Place the mantou on some squares of parchment paper, then in a steamer. Toss the steamer over a wok filled with 28C water, and proof for 15 minutes. Just for standardization sake. Over the same water, swap your flame to medium-high and bring it to a boil. Once you can see steam pluming out of the crack of the steamer, set your timer for five minutes. We’re steaming this gently so that the Mantou doesn’t rise too fast and form air bubbles on the surface of the skin. After that time, shut off the heat and don’t peak for five minutes. Then after those five minutes, take them out and enjoy! Note that one common problem is for the skin of the Mantou to come out a bit wrinkly. This means that you either over-proofed the Mantou or steamed at too high of a heat. It’s ok if one or two out of the batch has a couple wrinkles – you’d rather these be overly fluffy than under-fluffy, after all – but make adjustments if it’s the whole batch. How to Deep Fry Mantou: One of the best things you can do with these southern-style Mantou is deep fry them. A couple cups of oil in a wok, heat it up to 175C. Mantou in, and after about 30 seconds give them a flip. Fry for another minute under golden brown, flipping periodically. Out. It’s a great way to use up slightly stale mantou, and perfect dipped in way too much condensed milk. submitted by /u/mthmchris to r/Cooking [link] [comments]

Breakfast Sundays: spanish omelet Mondays: fruit and homemade yogurt Old pickle jars and other containers are perfect for incubating yogurt, meal prep, and freezing food. Yogurt should last 1 month in an unopened container. Once opened, use within a week. Tuesdays: [french toast](frugally-delicious-french-toast.html) with homemade bread and frozen fruit instead of expensive syrup Wednesdays: oatmeal with frozen fruit Thursdays: quiche Fridays: Refrigerator oatmeal with frozen fruit. Omit the expensive chia seeds and if you don't splurge on honey, use some sugar to sweeten. Saturdays: Banana crepes Whisk well if you don't have a blender. Roll up bananas in crepes with peanut butter or nutella if you have it in the pantry. Rolled crepes can be frozen and eaten frozen, but don't defrost well. Lunches (make 1 salad every Sunday to eat every day for lunch) How to prep French Green Bean Potato Salad It's ok to omit the bay leaf and thyme if you don't have them. Skip the capers or replace with diced white onion soaked in vinegar for a day. Regular white vinegar, regular mustard, and vegetable oil work fine for the dressing (although it will be better if you splurge on some olive oil), and any lettuce can replace the arugula. Make homemade croutons from your bread and season with dried basil and parmession. If you don't have olive oil, substitute vegetable oil or tallow. Apple salad Use homemade croutons for crunch instead of pecans, and add some parmession cheese instead of the cherries. Skip the pear and use white onions if you don't have a red onion--simmer it in some water if the flavor of raw onions is too strong for you. Lentil salad Replace the fresh herbs with dried, use lemon juice in place of lemons, and if you don't have balsomic some regular vinegar with some brown sugar or honey will be a suitable replacement. Avocado and corn salad Serve cold over lettuce. Dinner (1 beef, 1 fish, 2-3 veggie, and 2-3 chicken/turkey dishes weekly--mix and match as desired) Set aside 1 portion for lunch the next day with your salad--good in a wrap or on toast--or freeze for later in the month/next month) Substitute homemade yogurt for sour cream and cream in recipes. Steam or roast vegetables as a side dish for dinners. Depending on the length of the month, this plan will leave 4 dinners empty for use of leftovers. Beef Stroganoff Use ground beef. Omit the mushrooms if you want, and use homemade yogurt instead of sour cream. Sloppy Joe Serve on homemade bread instead of rolls. Burritos Use beef instead of chicken. 1/2 veggie hamburgers Use homemade bread instead of rolls, or make homemade rolls. Dill salmon with rice. Use canned salmon; debone if desired, use onions instead of shallots. Regular mustard is fine, and if you absolutely must a little sugar is ok instead of honey. Creamed tuna on toast Steamed tilapia with rice and steamed veggies. If you have it, drizzle some balsamic vinegar and honey over it after cooking. Tuna pasta Use pickled onions instead of capers. Substitute hot sauce if you don't have chili flakes. Indian lentil dal Polish dill pickle soup Use yogurt instead of sour cream, and your homemade stock from earlier in the month. Chinese egg drop soup Use your homemade broth and add shredded turkey to make it more filling. Serve with bread and veggies. Egyptian full medames. Serve with lettuce or veggies, bread, and eggs or shredded turkey as desired. Corn soup Use frozen corn and homemade broth. Skip the fancy spices and just use salt and pepper. Serve with homemade bread or rolls and hard-boiled eggs for protein. Kenyan irio. Stir in some turkey if desired. Japanese omurice Use shredded turkey instead of chicken. Naan pizzas Filipino chicken adobe Use shredded turkey instead of chicken thighs. Reduce cooking time. Pineapple BBQ chicken Use shredded turkey. Japanese curry Chinese fried rice Skip the sesame oil and bean sprouts. Pasta. Cook per instructions and top with pasta sauce and parmesan cheese. Thai green curry The recipe is fine without the thai basil, sprouts etc...the paste stands well on its own. You can substitute crushed anchovies for fish sauce. The recipe is great with a bag of frozen mixed veggies added) Buffalo chicken. Use buffalo sauce on turkey. Serve with rice, ranch dressing, and celery sticks. Chicken pot pie Use quiche recipe to make homemade crusts. Prep at start of month --Make 2+ loaves of bread, slice, and freeze --Make 1 gallon of yogurt (freeze 1/2 cup of yogurt starter for new batch next month) --Cook turkey, shred meat and freeze in 1 lb portions --Make stock from turkey bones, boil down and freeze in an ice cube tray. Thin cubes with water when using later. --Freeze raw hamburger meat in 1 lb. portions. When cooking, drain tallow (fat) and refrigerate for use later in the month as a butter substitute for creating a roux for soups. --Wash, dry, then store fresh cilantro and parsley in covered jar in fridge with 1 inch of water on bottom. Should last all month this way. --Pickle onions (use in salads or as topping) --Slice up green onions that will not be used in first week, freeze on a baking sheet, then place in bag in freezer. Weekly prep will vary based on the recipes you choose. Many foods, like french toast and quiche, freeze well so you can just make them the first week then eat from the freezer other weeks. You should plan to buy some fresh veggies and lettuce each week. Grocery List This plan assumes you have a decent set of spices (salt, curry powder, tumeric, paprika, pepper, ginger, garlic powder, bay leaves, cumin, dill, thyme, parsley and basil) pantry staples (cornstarch, baking powder, brown sugar) and condiments (mustard, ketchup, worcestershire sauce, hot sauce, lemon or lime juice etc...). If you don't have them, many spices and condiments can be picked up at the dollar store without too much additional cost. If you set aside a few dollars each month, you can gradually build a pantry. I try to be frugal by omitting expensive ingredients and modifying recipes. I like the cookbook Salt, Fat, Acid, Heat for learning the concepts of cooking. I also splurge on a few long-lasting expensive ingredients each month. This month, it would probably be nutella (to eat on toast as a snack), honey, balsamic vinegar, and extra virgin olive oil. Multivitamin ($4.88 at walmart) 2 gallons milk ($7.20 at walmart) 8 bags frozen fruit ($8 at dollar store) 1 bunch bananas ($2 at walmart) 2 boxes white sugar ($2 at dollar store) Cinnamon ($1 at dollar store) Vegetable oil ($2.28 at Walmart) 3 dozen eggs ($2.64 at Walmart) Honey (optional) ($4 at Aldi) Oats ($1 at dollar store) 10 lbs potatoes ($5 at Aldi) 10 lbs onions ($6 at Aldi) Cheddar cheese ($2.69 at Aldi) 12 bags frozen veggies like broccoli and mixed veggies ($12 at dollar tree) 24 cups flour ($6 at Walmart) 1 pack butter ($4 at Aldi) Anchovies ($3 at Walmart) Frozen green beans ($2 at Aldi) 4 heads lettuce ($4 at Aldi) Parmesan cheese ($1 at dollar tree) vinegar ($1 at dollar tree) 4 oz dry yeast ($4.58 at Walmart) Bag of garlic ($3.84 at Walmart) 3 lb. bag of apples ($10 at Walmart) frozen radish ($2/bag at Walmart) frozen asparagus ($2/bag at Walmart) 2 lbs lentils ($2 at dollar tree) 4 avocados ($1.98 at aldi) 5 bags frozen corn ($5 at dollar tree) 4 lbs carrots ($2 at aldi) 1 bunch fresh cilantro ($.98 at Walmart) 5 lbs ground beef ($10 at Aldi) 20 lb. turkey ($13.60 on sale at Walmart) 2 bags egg noodles ($2 at Walmart) 2 bell peppers ($2 at Walmart) 12 burrito wraps ($1 at dollar tree) Salsa ($1.89 at aldi) taco spice pack ($.30 at Aldi) 6 lbs rice ($6 at Aldi or dollar tree) 2 lb. black beans ($2 at dollar tree) 2 large cans salmon ($4.78 at Walmart) cheap white wine ($5 at Walmart) 3 bags frozen peas ($3 at dollar tree) 2 small tilapia fillets ($2 at dollar tree) 2 bags pasta ($2 at dollar tree) 4 cans tuna ($2.76 at walmart) 2 cans coconut milk ($3 at walmart) pickles ($1 at dollar tree) 1 bunch green onions (.50 cents at Walmart) 1 bunch fresh parsley ($.98 at Walmart) 1 bag dried fava beans ($1 at dollar tree) 1 bag spinach ($3 at aldi) pizza sauce (1.98 at aldi) mozzarella cheese (2.69 at aldi) soy sauce (1.62 at walmart) 1 can pineapple (1.50 at walmart) BBQ Sauce ($1 at dollar tree) 1 quart plain yogurt ($1.87 at aldi) Garum Masala ($2.48 at walmart) Thai Green curry street kitchen kit ($1.25 on sale on walmart) ranch dressing ($1 at dollar tree) buffalo sauce ($2.68 at walmart) celery sticks ($2.48 at walmart) This is not the healthiest or cheapest plan there is, but does offer some variety and international options for a fairly reasonable price tag. Prices will vary based on region, of course. I'm lucky to have a dollar tree, aldi, and walmart all within 5 miles. How many people this plan will feed depends on how much each person eats! Of course, it can easily be stretched with more homemade bread and rice. submitted by /u/RapidRadRunner to r/EatCheapAndHealthy [link] [comments]