(WIS, WWA = What I Spent, What We Ate. That’s just awfully long to put in the title of a post!)
What I Spent
We spent $101 on groceries this week ($48 of that at Aldi), so, a pretty light spending week.
I feel pretty good about that, especially because part of the spending this week was a trip to Sprouts to buy some specialty gluten-free products for Sonia.
What We Ate
Mr. FG and I did a takeout date night + Law and Order and the girls fended for themselves, as usual.
So, normally on Sundays, we try to support a local restaurant. But some among us wanted McDonalds on this day.
(Announcement: the “some” did not include me. I pretty much never want McDonalds. I prefer other unhealthy foods.)
The others among us got pizza from a local pizza shop. So, we get a partial credit for supporting a local restaurant.
I got a rotisserie chicken and we had potato cubes and raw produce on the side.
(Why yes, we DO keep eating the same things while Sonia is on the low FODMAP diet.)
Anyway, I had russet potatoes on hand, and my gut and my potato experience told me they wouldn’t be good for potato cubes.
But I googled and several people were like, “Yes! Russets make great potato cubes.”
I am here to tell you this is a lie.
They required so much fat, they fell apart in the pan, they took a long time to brown, and they were pretty mushy in the inside.
I should have gone with my gut.
For reference, here’s what my potato cubes look like usually. Much less messy!
(Here’s how I make my potato cubes. With Yukon golds, mind you!)
It was Sonia’s birthday and from the limited pools of options she has, she said BLTs would be fine (I just made hers on gluten-free bread).
Since a cake would have been a little tricky to make, I pulled out a Cook’s Illustrated recipe for pavlova.
It’s just a meringue topped with whipped cream and fruit, so that was workable for the low FODMAP thing.
It’s not quite like having a birthday cake, but you CAN still put candles on top of it.
Sonia and I used the leftover chicken to make something kinda like chipped beef on toast, except with chicken.
We used a mixture of broth and cream (for Sonia) and broth and milk (for the rest of us). And the broth was onion-free broth I’d made and frozen. Sonia ate hers over gluten-free toast, of course.
We had raw produce on the side.
I made waffles (again with the repeated meals!) with blueberry syrup and bacon.
I used cup-for-cup gluten-free flour for Sonia’s waffles, and that worked pretty well.
I think I am going to make soup and sandwiches (a tomato soup for Sonia, using more of the onion-free broth I made).