While you cant make this dish soley with items from CVS, the main flavoring ingredients are straight from the dreaded drugstore grocery shelve we so often ignore. This is my late night recommendation for anyone with stuck with a bag of lettuce and an onion after grocery stores are all closed. Believe it or not this is actually pretty tasty and relatively low fat. I cannot, however, speak for its sodium content.
Groceries: lettuce, red onion, diced tomato, low fat ranch dressing,
CVS: canned chicken breast, handful of finely diced beef jerky (just think bacon bits with less fat) , handful of chipotle cheese chex mix (cheddar cheese chex works too).
If its hard to get over the idea of this salad, the flavor makes it all better. My dad actually hated chex mix and beef jerky prior to stealing a bowl of this salad from me. Now I have to hide my damn snax from him…
For any foodies out there, according to the National Restaurant Association (the more accomodating of the two NRA’s) here is a list of what kinds of foods we can expect some of our finer dining establishments to have more of on their menus this year:
1. Locally sourced meats and seafood ( note that “sourced” is not necessarily the same as “raised”) 2. Locally grown produce (how about some more vertical gardens?) 3. Healthful kids’ meals (snooze) 4. Hyper-local (Cows with ADHD? I suppose that’s better than BGH) 5. Sustainability as a culinary theme 6. Children’s nutrition as a culinary theme (um yeah, that’s not gonna fly unless parents at home are already doing it) 7. Gluten-free/food allergy-conscious items (bleh)
• Menus friendlier to diners on restricted diets 8. Locally produced wine and beer (let’s not forget the hard stuff: http://goo.gl/bdB6y ) 9. Sustainable seafood (farm raised king salmon??? count out anyone who’s ever lived near good salmon) 10. Whole grain items in kids’ meals (mmm, wheat fries!) 11. Newly fabricated cuts of meat, such as the pork flat iron and the beef petit tender (Bernese Mtn. Dog filet “number one meat in whole world”) 12. Farm/estate-branded items (Yeah Trump Roast!) 13. Food trucks/street food (enough with the roach coaches) 14. Artisan spirits (ah, now that’s the stuff I’m talking about!) 15. House-made/artisan ice cream (gonna be hard to beat BnJ’s flavors) 16. Health/nutrition as a culinary theme (personally Id love to see some Chop’ts somewhere in the midwest.) 17. Non-traditional fish (like the walking snakehead fish?) 18. Fruit/vegetable kids’ side items (were Runts fruit?) 19. Children’s mini-meals (i.e. smaller versions of adult menu items) 20. Culinary cocktails (this need more explanation)
So it looks like “local” is leading the way again. Personally, based on what my friends and family have been cooking up so far this year I was really expecting to see “gourmet lasagna” somewhere on the list. but maybe that’s a little to specific or just couldn’t be marketed as “local” well enough (but c’mon, localsagna is so obv.).
They said the impossible could not be achieved but ladies and gentlemen, today I beg to differ. here I give you (drum roll)… Butterfinger Chess Pie!!! AKA “The American Nightmare”, a slice of this pie will send you first to heaven and then to one of two other places: The gym or the diabetic clinic.
I was in a sugar coma before I finished the first slice. After the fourth I began sweating and had trouble with my speech. But I shit you not. Sooo good… (Eat responsibly and and make sure to have plenty of milk on hand… I blew it and ate half the pie immediately after it cooled) There are a couple tricks to getting this pie to stay together so let me know if you want the recipe.
“If the message is I went to college and I don’t have the job and the car and the lifestyle I was promised,” then none of this means anything. These complaints, I’m sorry to say, are ultimately a way of saying “I didn’t get mine.” That’s not a rejection of our failing order. It is an embrace of it in the most cynical terms.” http://lhote.blogspot.com/2011/10/solidarity-first-then-fear-for-this.html