Food Stamp Diet: Post #4 | Food News | Seven Days | Vermont's Independent Voice
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Food Stamp Diet: Post #4 

Day 3
Breakfast: Oatmeal with raisins, cinnamon, nutmeg
Lunch: Three hardboiled eggs, leftover coleslaw
Dinner: One half chicken breast, sautéed beet greens, brown rice
Snacks: Buttered popcorn, apple and peanut butter
Prep: Make soup stock from chicken bones and vegetable scraps; store

Breakfast: Yummy! I enjoyed the oatmeal more than the cornmeal mush. I probably used about two pennies worth of spices and 1 teaspoonful of honey from my cupboard. I added not even 1T. of butter (which I bought for the project).

Lunch: Again, I got hungry pretty quickly. I ate my eggs and coleslaw at 11:15. Ate my apple too, without the peanut butter. I felt great after lunch.

Dinner: O.k. I deviated from the plan. We were invited to a barbecue where all the food was provided -- we didn't need to bring anything. At first I thought "damn, that would be cheating, we should just stay home." Then I thought, "free food...who's going to turn that down? Especially not someone living on a limited budget." I'm committed to not spending any extra money on food this week. I would not go to a restaurant or purchase a snack.  But I think this project is about making a limited budget work. Accepting generous offers is one way to do that.

I've also been invited to help a friend raise a yurt in Westford on Sunday. She's offered lunch to those who help her out (the work will take around 4 hours). So, I'm accepting the free meals and adding an extra day to the project. I've already ended up with more leftovers than expected, so I think it will work out.

What did I eat at the barbecue? A cheeseburger on a whole-wheat hot dog bun, a sausage on a regular hot-dog bun, some cookies and the crumbs of some salt and pepper chips. And one beer -- some kind of local microbrew...forgot to read the label.

   

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more

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