I haven’t exactly been holding back around here for the last week or so, but I have to admit that indulging is 100% worth it every now and then.
My fridge was looking pretty barren last week, but I made this tasty grilled cheese using the last of the bread and cheese I had on hand.
Rather than going shopping to fill those empty shelves, I knew that my boyfriend and I would be gallivanting around town over the weekend before he headed back to DC (he’s been in NYC for the month of January), so I’m currently playing the “how long can I hold out before buying groceries?” game.
In fact, while the rest of the city was freaking out and waiting in multi-block long lines at Trader Joe’s during last week’s dud of a snowstorm, Kris and I were staying nice and cozy in my apartment and riding out Juno with the ingredients we had on hand.
(Fine, we ate some food, too. Thanks to my side job at the cooking school I had plenty of provisions in the freezer.)
I suppose it’s somewhat penny-wise, pound-foolish of me pat myself on the back for having avoided grocery shopping for a while after my budget buster of a weekend eating out, but I knew we’d be out on the town enjoying ourselves, and at least this way I don’t also have fresh produce slowly going bad in my fridge.
Besides, we had a great time out and about!
We forced ourselves to squeeze in a gym session amidst all of the noms. And on Sunday, when Kris left for DC (sniff) and I really and truly was just about totally out of food, I worked a full day at the cooking school, including a class on Thai cooking. I came home with some excellent curry leftovers.
Thanks to a busy cooking school schedule this week, along with lunch plans at work nearly every day, my non-grocery shopping streak looks like it’ll be continuing for a while longer.