Eating Healthy, Part II- 5 Tips for Going Shopping and Beating Your Food Budget

Good evening, friends and neighbors.

No matter where you are on Earth, certain things drive food culture forward- geography, climate, population, social mores, and so on. Right at the heart of it though, from the salt-of-the-earth origins of cuisines all over the world- from the Soul Food of the Southeastern United States to the multifaceted mosaic of Chinese food- is economics, and the single question every cook asks:

“HOW DO I TAKE WHAT’S CHEAP, MAKE IT TASTE GOOD, AND FEED EVERYONE?”

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Bannocks- For When You’ve Got To Hit The Trail Hard

     As she was running out the door for work Monday morning, Emily made a request:

“Hun, think you could make some bannocks that I can grab for breakfast? No raisins or anything- just plain is fine.”

“Yes, dear.”

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As my father would say, “Those two words are the secret to a happy marriage.”
     Jokes aside, I didn’t mind. Bannocks are one of my staple recipes for a reason. They are a perfect blend of oatmeal cookie and biscuit that can be grabbed quickly, keep for a long time, and are an ideal breakfast with a quick schmeer of butter or jam.
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If you don’t know what “schmeer” is, you need to be roughly 15% more Jewish.

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