I took a blogging and internet vacation for most of last week to tend to more pressing issues outside the blogosphere, but it’s time to get back on the wagon! Or fall off the wagon? Never quite got the inverse nature of that particular metaphor.
We had an interesting weekend, with some high points and some… not so high points. Diana and I finally broke down and bought a Costco membership this weekend, thinking that we could maybe get some of our more expensive ingredients there in larger quantities and at a lower unit cost. While there were a few pleasant surprises, I am now qualified to say that, if you are an SCD-er, you do not need a Costco membership! And if buying organic whenever possible is a priority for you? You DEFINITELY don’t need a Costco membership! But if you already have one, they do have a few good stuffs for us. Cheese, organic butter and a limited supply of organic produce were among the highlights. Of course, if you don’t care about buying organic, your purchasing options there are greatly expanded. Huge tubs of Adams peanut butter for 7 bucks? Awesome… but not organic. Lots of low-priced milk and 1/2 & 1/2 for yogurt? Awesome…. but not organic. You get the picture.
Weekends continue to be a challenging time for us to follow SCD, primarily because of a lack of convenience, and the difficulties of snack foods. One can only eat so many apples while pretending that they are salty, crispy snacks! So it was with some excitement that Diana and I tried making SCD CheezIts, using Relish SCD’s recipe. I’m thrilled to report that they are an unqualified snacking success!!! They are delicious, addictive, and easy to make. We will without a doubt be making these again soon (because they’ll all be gone by tonight, no doubt!).
Our crock-pot lunch recipe this week is Moroccan Lamb Shanks with Brandy and Prunes. This is truly one of the most delicious things we make, and one of the things I like best about it is not just the flavor, but the texture. The gravy is silky and velvety and just plain luscious. I don’t know when, but I’ll get around to posting the recipe at some point.
I hope you all had lovely, delicious weekends with pain-free guts! I’m looking forward to getting back into the blogging swing of things and touching base with all of you.