Later in the week, things settled back into a “normal” groove. Being retirees, we hit the grocery stores on Wednesday (first Wednesday of the month) to take advantage of the 10% “senior discount”. We did pretty well for amateurs at this whole “thrifty” thing, once again making the freezer an exercise in the art of vacuum sealing and precise packing. If we were more into the whole meal planning thing, we’d probably be able to shop once a month and save even more, but where’s the fun in that?
Yesterday was Geri’s turn in the kitchen. Yes, we have enough experience to know that our kitchen is only large enough for one cook at a time. It’s not that we bother each other; it’s just designed for one. I spent the afternoon over at the coach, puttering around a bit and fine-tuning my list of “things to do before we hit the road”.
Anyway, she made a recipe she found online (as opposed to TV’s Food Network or Cooking Channel for a change) for Taco Pizza. We have several recipes that substitute “Mexican” ingredients in traditional formats (Lasagna, Shepard’s Pie), and this was no different. In reviewing it later, we concluded that it was designed for rookie cooks, though, substituting store-bought rolls flattened out in place of real pizza dough. Since she’s the queen of homemade pizza, we’ll try it again with “real” dough. It did go quite nicely with a pitcher of “George-a-ritas”, though.