Weeks
Senior Cook
...with nothing but a blank slate, surrounded by fresh produce, premium fresh-butchered meats, fruits and grains to die for...
I find myself in Fresh Market about twice a pay period with nothing resembling a shopping list, planning a 3-4 course meal off of the top of my head, wandering from aisle to aisle thinking, "DUDE, that spice would kick a veal marsala out of this world! Ok, veal cutlets and what else? I need a starch, some veggies and a dessert..."
Does anyone else do this, or am I alone in this strange habit? I find I can only afford to do it once or twice a paycheck, as I tend to spend around $50 total when you add in the wine for the meal. This is completely aside from the trips (about once a week) to pick up fresh veal bones from their butchers' department for veal stock. I go in there so often they know me by name.
I find myself in Fresh Market about twice a pay period with nothing resembling a shopping list, planning a 3-4 course meal off of the top of my head, wandering from aisle to aisle thinking, "DUDE, that spice would kick a veal marsala out of this world! Ok, veal cutlets and what else? I need a starch, some veggies and a dessert..."
Does anyone else do this, or am I alone in this strange habit? I find I can only afford to do it once or twice a paycheck, as I tend to spend around $50 total when you add in the wine for the meal. This is completely aside from the trips (about once a week) to pick up fresh veal bones from their butchers' department for veal stock. I go in there so often they know me by name.