I've been in hunt and gathering mode lately. I hunt around the supermarket and decide what to gather for dinner depending on prices, particularly the last day meat bargain section, and deals--stuff that is usually more expensive. (Asparagus is cheap this time of year.)
My dinner:
Pork ribs were on sale, found $10 for a rack that could serve two, cut it in half and vacuum sealed and froze half. Asparigrass on sale: grab! Was intending BBQ sauce but when I got home I found two bottles of sweet, thick soy sauce, decided that would neatly solve the starch problem since soy sauce goes with rice.
So I partly roasted the half rack 325 degrees, poured some of the soy sauce over the ribs, poured the rest of the bottle into the other bottle, had enough time to do my white rice (1-3/4 measures water, 1 measure rice, 17 minutes, don't peek). Meanwhile I julienned and nuked the asparigrass, and voilà, dinner!
The thick, sweet soy sauce is unique, very hard to find even in my big city with our large Asian population. Its thickness is much thicker than ordinary soy sauce, not quite as thick as honey (in fact goes well with honey in marinades) and has a sweet, slightly stronger taste than Kikkoman standard. Try it if you ever find any. Excels in marinades. Suffices as a single sauce over ribs, or chicken. I mix honey, thick soy sauce and minced onions for marinade for salmon or thin pork slices.