The Long Awaited Trader Joe's

I love living in Florida. What is not to like? I've been to the beach in January, 70% of my weekends a year can be spent outside, and the cost of living is pretty darn good. I mean the weather right now is out of control amazing!

On the not so bright side, Florida doesn't tend to lead in health trends, hip stores, or innovative products... but we do have the ability to create some *big time chain restaurants and are in the national news frequently (both of which might be considered a bad thing). Somehow along the way I had learned of Trader Joe's, so way back in September 2012 when a Trader Joe's opened in Sarasota (which is 50 plus miles south of us), we heard ALL about it. Apparently people were very excited and pledged to make frequent trips to the store. This is a grocery store people- with a 70 minute drive! I really didn't understand but when the time came to build a Trader Joe's here in Tampa (mere minutes from my home) I did get a wee bit excited I mean it has to be good since everyone is so stoked about it. Only 5 days after our newest TJ's opened, I decided to trudge through the traffic and crowded mess just to find out what all of the fuss was about. You see the things I do for you?

First this store is tiny so the amount of people was massive compared to the amount of space. I realize that this is part of their business plan and maybe it'll get better with time but  I for one do not like crowds when shopping. It actually makes me spend less. (And this is one reason I do a lot of online shopping) Although I love it (hello I am a woman) I don't do tons of shopping so when I do I want to enjoy it; I do not want to be elbowed. Yes, this applies to grocery shopping as well. There are only 60 parking spots. Should it really be necessary for a grocery store to have a traffic cop? Ok how about 2? They had two! This seems excessive but on the bright side parking was relativity easy considering I had to drive past the store, make a u turn and wait in line to be allowed in the parking lot. All on a Wednesday afternoon.

Once I stepped in the store I was immediately reminded of Whole Foods with the fresh beautiful flowers- only cheaper. Then I was overcome by the amount of people in my view. I wandered around the store aimlessly. Then I started over; now that I knew where everything was located. I made sure to pick up TJ's brand olive oil, and several different varieties of their wine. Which I feel like they can no longer call Two Buck Chuck since the price is $2.99. (Dear Trader Joe's, I would accept  the name revision of Three Buck Chuck.) I also picked up their brand of olive oil potato chips. This potato chip victory was a pretty good one since Rolling Oats and Health Village Market are the only stores that carry potato chips not made with rancid vegetable oils  and I don't frequent these too much. Unless the need for chips arises.

Overall, Trader Joe's has a decent price for sprouted bread, bulk nuts, dairy products and organic produce. I don't know what I was expecting but I was surprised by how sparse the shelves were, the overwhelming TJ's brand items available and the lack of specialty items. They do have tons of frozen meals, processed foods and snacks galore. I now see why the general public loves this store so much. This store would really be good for someone who lives alone and doesn't cook or throwing a party cheaply/ last minute. This girl is a homemade, making things from scratch, pre-planning machine so I don't see much need for it.

UPDATE: After consuming all the items I bought, I will go back and get the wines, olive oil and the **chips from time to time but I am not on the Trader Joe's BANDWAGON. It was good but I didn't drink the cool-aid, just the wine.

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* Your welcome <Outback/Carrabbas/Bonefish/Flemings/Roy's/IHOP/Applebee's/Olive Garden/Red Lobster/LongHorn Steackhouse/Bahama Breeze/Seasons 52/The Capital Grille/Benihana/Village Inn/Anthonys Coal Fire Pizza/Hooters/Shula's/TooJay's/Wendy's/Burger King/First Watch/Checkers/Smokey Bones/Pizza Fusion> lovers! (Just to name a few)

**Honestly, I wish I could just find Jackson's Honest Potato Chips locally.

Organic Veggie Options

Since we bought our house way back in December 2011, I have been trying to get Mr. FFF to help me build a garden. I researched EVERYTHING from which veggies we would grow, to the best location in our yard, to how to grow organically. At first, we needed to spend our money and more importantly our time on other more essential household projects instead of my garden. Then I realized a year had passed. I started to get discouraged and thought he would never help me so I changed my game plan to see what other options we have around town. I was surprised by how many organic vegetable choices we have here in the Tampa area.

THE GROCERS
Weather it be Fresh Market, Whole Foods, or Publix Greenwise, we have plenty of grocery stores in the area that carry organic vegetables. Whole Foods is perhaps the most expensive but they have a diverse selection of veggies and are always fresh. Fresh Market is lower on the price scale but the quality of the produce is hit or miss. They also do not have a wide selection- just the standards we all expect. Although they do have some really great deals throughout the summer season on greens and berries. Publix Greenwise is by far the best of both worlds. They often have twofers (you know, two for one) and buy one get ones. Even on the vegetables! Just two weeks ago I got a B1G1 on Fennel... pretty good deal.

PROS: One stop for all groceries is so convenient. It is open every single day with the exception of some big holidays. You don't have to guess if they are going to have [insert produce here], they almost always have it in stock.  

CONS: Has anyone noticed how expensive organic produce is? The Cilantro at Publix used to be 99 cents but now is over $2 per bunch. I used to buy this herb every week but I am thinking that north of $100 a year is just too much! How long did it take them to get those avocados from California to our fair state of Florida? The perfectness of the produce does cause me to be suspicious...

THE FARMER'S MARKET
We have several Farmer's Markets in the Tampa area but not all of them are good. Fresh Market in Hyde Park and Saturday Morning Market in St. Pete are the most popular. "A farmers' market (also farmers market) is a physical retail market featuring foods sold directly by farmers to consumers. Farmers' markets typically consist of booths, tables or stands, outdoors or indoors, where farmers sell fruits, vegetables, meats, and sometimes prepared foods and beverages." - Wikipedia  

PROS: Hands on picking of fresh veggies and being outside with friends or family in the community. Helps you to eat only in season produce and support local businesses/farms. 

CONS: You get there later in the day and the zucchini you wanted is already gone (or worse-it's wilted). Open only once a week and some markets are only October thru May. What do you do the rest of the year? Sometimes they switch vegetable vendors without notice- sometimes they are organic and sometimes not... Make sure you ask. 

THE C.S.A.
"Community-supported agriculture (CSA; sometimes known as community-shared agriculture) is an alternative, locally-based economic model of agriculture and food distribution. A CSA also refers to a particular network or association of individuals who have pledged to support one or more local farms, with growers and consumers sharing the risks and benefits of food production. CSA members or subscribers pay at the onset of the growing season for a share of the anticipated harvest; once harvesting begins, they receive weekly shares of vegetables and fruit, in a vegetable box scheme."- Wikipedia  

PROS: You know where you food comes from. You know the farmer, and the people working on the farm. In fact, you often have to work a few hours on the farm as part of your membership. You can try out new vegetables so that your routine doesn't get boring. You will get a good amount of veggies each week. Bulk price for the season so you can pay at once and not worry the rest of the year- November thru May for our best local CSA, Sweetwater Farms, which is about $36 a week for a full share of the 23 week season.

CONS: You have to work on the farm as part of your membership! Yes, as part of the community supported agriculture you have to put in a little bit of your time and be a part of the community. What are you going to do with Mizuna? Or Choi? (it is a type of mustard green and bok choy respectively) Point is you HAVE to make use of the vegetables that you get in your box weather you like them or not. Bulk price for the season, so you have to pay it allll at once then you have to buy your veggies someplace else during the summer. You have to pick up the produce each week during specific times slots from the farm itself. 

THE BUYING CLUB
Annie's Buying Club looks pretty legit and is a club that operates in a lot of locations in the area. "Buying Clubs are groups of people, usually from multiple households, who pool their time, resources, and buying power to save money on quality healthy foods. Buying Clubs order in bulk must be able meet UNFI’s order minimums. Buying Clubs are encouraged to order monthly, however we do service clubs who order bi-monthly." -United Buying Clubs 

PROS: Support organic farmers. Meet people with similar interests in your community. Get access to food from trustworthy sources. Get in season food on a weekly basis without having to go to different places: one stop shop. Can pause your membership at any time. Affordable- weekly prices. 

CONS: You have to be a part of a system, including working in that system in some small way. It is a very involved; more like a community- some people don't like that. Again you have to make use of the vegetables that you get in your box weather you like them or not. 

THE HOME/COMMUNITY GARDEN
 Gardening is the practice of growing and cultivating plants as part of horticulture. In gardens, ornamental plants are often grown for their flowers, foliage, or overall appearance; useful plants, such as root vegetables, leaf vegetables, fruits, and herbs, are grown for consumption, for use as dyes, or for medicinal or cosmetic use. Gardening is considered to be a relaxing activity for many people. A community garden (the term favored in the United States, Canada, Australia and New Zealand) is a single piece of land gardened collectively by a group of people.^-Wikipedia  The Temple Terrace and the Tampa Heights Community Garden are both well run community gardens in Tampa.

PROS: Food grown by you! You know how it was produced, cared for and what all went into making it. You need a vegetable for dinner? Just go outside and see what is ripe and available. Grow and use only what your family uses and don't have to mess with any strange veggies. You can create relativity low maintenance garden as long as you install a drip irrigation system. 

CONS: Having to take care of it daily. It may just be 10 minutes of watering or a few minutes of sprucing and pruning but you do have an ongoing project to take care of so vacationing might be hard. If your green thumb is good you might have to deal with an abundance of food and may have to freeze, or master the lost art of canning it. This is too much involvement for those with busy work or family schedules. 

So you can see that there are many different ways to get your organic veggies in our area of the sunshine state. The good news for me is that this past October we finally built a garden in our back yard!!! In the near future I plan on sharing with you my very recent gardening experience. 

What plan is best for your family?

 Would you on consider getting involved with a CSA or Buying club?

No Noodle Butternut Squash Lasagna

This lasagna came about because I had some homemade ricotta in the fridge and I couldn't wait to use it for something.  What else do you use ricotta for except lasagna? (I have since found other uses for it.) We don't do pasta around here so I took inventory of what produce we had on hand. My goal was to make something without having to go the store and I think we can call it a success! I had one butternut squash, pork defrosted, swiss chard from the garden, homemade ricotta, some goat cheese... After a quick internet search I didn't like any of the butternut lasagna recipes I came across. Why do people have butternut squash lasagna with pasta?? That just seems too much to me.

Ingredients: 

* 2 tbsp. of  ghee or coconut oil

* One large onion, diced
* Butternut Squash (medium with a long steam)

* Swiss Chard, one bunch cut up in strips

* Mushrooms, 5 or 6 chopped

* 1 lb. Italian Sausage (or Pork)

* 1 can (8 oz.) tomato sauce

* 1 can (14 oz.) diced tomato

* Red Wine

* 1 tsp oregano

* 1 tsp garlic

* Ricotta, about 1 cup

* 1 egg

* Basil, 1 tbsp. chiffonade (I took 6 leaves from the garden)

* Goat cheese, 4 oz.

Preheat your oven to 350. First dice your onion and set aside half for the sauce. Melt your fat over medium heat and add half the onion. While it is sautéing, dice your mushrooms and add them when the onions are translucent, about 3 minutes. Cut up your swiss chard in strips and add to the pot. Sauté until the leaves are starting to wilt, about 5 minutes. Once the greens are just cooked (but not overcooked!) remove to a bowl and set aside for later use. Scramble the egg and then mix in ricotta, basil and salt/pepper.

In the same pot, add some more fat and sauté the remaining onions. When translucent, add the sausage and cook until browned. (I didn't have sausage on hand but I used really good quality pork. Just prior to cooking the meat, I folded in 1 tsp garlic,  1/2 tsp of red pepper flakes, 1/2 tsp of Italian seasoning, 1 tbsp. dried parsley, 1 tbsp. of balsamic vinegar, 1 tsp salt.) When the sausage is nice and brown, add the garlic for about a minute. This is just enough time for you to open a bottle of wine. Add the wine, I free hand poured but I would say about 1/2 cup. Once the alcohol has cooked off, add the tomato sauce, diced tomatoes, and oregano. Cook for about 5-10 minutes until slightly thickened. 

In the meantime, you will need to cut the butternut squash into lasagna like pieces. You can do it in strips like me or you can do rounds whatever is easiest for you. I chopped off the round part of the squash with the seeds and set  it aside for another meal. Then I peeled the tube like section and got out my mandolin. I set it at the thinnest setting possible and sliced noodle like pieces. This is easier said than done- it took a little bit of muscle. You could also take a very sharp knife and cut thin slices I would say about 1/8 of an inch or less.   

Let's put this dish together! Add just a bit of sauce to the bottom of your Lasagna Pan to keep it from sticking. Put one layer of  butternut squash to cover the entire bottom of the pan. Spoon out half of your meat sauce and spread evenly. Add another layer of squash. On this middle layer add the greens, spread evenly and then dot the ricotta over the greens. Add the last layer of squash, top with the last half of the meat sauce. Crumble the goat cheese over the whole pan.  

 Cook in the oven for 30-45 minutes. It's done when you stick a fork in easily. Broil on low for 3-5 minutes to get a nicely browned top and then let rest for at least 15 minutes so that it is not too loose when serving.

Enjoy! I hope you love it as much as we did. And remember that just because you don't have a dinner planned doesn't mean it can't be FABULOUS. 

How good are you at making meals without a plan?

How to Survive the Airport

Spoiler Alert: The only way to survive the airport is to plan.

We recently went to visit family via plane and it was my first airport trip in a while. We decided on the much much cheaper flight and had to drive 2 hours to the airport instead of the one 15 minutes from our house. (I know! If it wasn't more than double for the trip, I would have just paid the extra.) How on earth was I going to be able to eat the way I wanted, drive AND fly during lunch time? So I did what any normal over-the-top control-freak would do. I over planned my snacks and a meal for the trip.

That is it. There is no creative crazy tip out there that you didn't know. You just have to plan. Here is what was in my carry on (actually my husband carried my pink Lily since Allegiant Air has a one purse/personal item rule. Boooo).

Snacks:
* Paleo Simplified- Nutty Fruit Bliss
* Handful of Macadamia Nuts in a snack ziptop bag.
* 2 apples
* A packet of Justin's Almond Butter
* 12 oz. of Against All Grain's Paleo Vanilla Granola 
* A few different Tea Bags
* Bare Fruit Apple Chips

Lunch for 2:
* Half Red/half Yellow peppers, in strips
* One very large cucumber, peeled, cut in slices and in two snack bags
* Handful of olives
* Two Bubbies Pure Kosher Dills
* Deli Tuna Salad (my most used Well Fed 2 recipe, packed in two snack bags

As we were driving to the airport (2 hours away instead of the one right next to us)  I told Mr. FFF the plan. "I have packed that delicious tuna salad that we like and we are going to eat it on the plane for lunch so that we can have a yummy healthy meal and not pay for expensive fried food." I thought that I was speaking his language (read: cheap) and it was a foolproof plan.  He told me that "under no circumstances was he eating tuna on a plane", that I was "worse than a terrorist" and "subjecting my fellow passengers to the smell of tuna (no matter how yummy) in that small of a confined place was inconsiderate and rude". 

Good thing we arrived to the airport and through security with more than enough time to eat our lunch. TSA did take another look at my bag after it went through the machine- I guess tuna in snack bags looked odd on their monitor. Also the agent that handed me my bag back did look at me a little funny when I over-explained that I wanted a healthy option for lunch instead of airport food. Not sure if he was weirded out by the tuna or healthy food....

Once we were in the waiting area, we bought two waters and sat in the cafe section. I got two cups, forks and napkins. Lunch is served. *How easy was that? After lunch we were so full so we saved the remianing snacks for the stay at our family and the trip back. And that my friends is my airport adventure! 

Fortunately for others but unfortunately for me, I did have to buy breath mints since I didn't plan for tuna breath after lunch. So maybe Mr. FFF was right about the smell after all... Let's not tell him. 

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* Don't you just love Ina Garten?

Photo Montage: My Week of Breakfasts

Two "pried" eggs over collard greens (with bacon), a sliced tomato, and strawberries.

Two fried eggs, 2 chicken sausage links, salad and soup.

Half a cheese-less omelet with avocado, sweet potato hash, side of cantaloupe and strawberries.

Left over Hamburger, 1 egg, sliced tomato and avocado. cup of broccoli soup and coffee. 

Pulled pork over swiss chard with two eggs. 

Crust-less quiche with sliced tomato and cantaloupe. 

2 fried eggs, grilled steak kabob, sliced tomato/avocado, mixed fruit. 

There are several things you can learn from this photo montage. 

1. Canteloupe is in season. 

2. Most of my breakfasts make use of last nights leftovers. 

3: I love avocado and tomatoes. 

4. There is no such thing as a "breakfast" food. It's meal one people 

Perfectly Roasted Potatoes

 Perfect. Crisp. Potatoes.

Some people love mashed potatoes. I think they are yummy for Thanksgiving but never really think to eat them throughout the year. What I really enjoy are Perfectly Roasted Potatoes. When done right, these things will make you forget about french fries (almost) and will round out your menu for any occasion. We don't eat regular potatoes around here very often but when we do I cook them this way.

This is less of a recipe than a technique. I thought of this a few years ago after I remembered AB's directions for getting your rice the right constancy for homemade sushi. The key was to rinse the starch so that it would be sticky but not overtly so. I tried it for my roasted potatoes and it worked!

Dice your potatoes into 1 or 2 inch cubes. It doesn't matter the size you want to make but just remember the larger chunks, the longer it will take in the oven. Put in a bowl and rinse thoroughly (I stick my hand in there to mix up all the chunks) then drain the water. It is important to do this until it is no longer opaque and the water is clear, usually three or four times.

Turn the oven on for 350. Drain the potatoes for the last time. Spread out on a kitchen towel and leave to dry for at least 20 minutes- sometimes I wait up to an hour while I am cooking other things. It is important for them to be dry so when you put the fat on it'll stick to the spuds. Once you are ready to cook, spread the potatoes in a single layer, you might have to use two cookie sheets to accomplish the single layer. Melt a the fat of your choice (Ghee, Coconut Oil , duck fat, bacon fat is a favorite of mine for this) and mix in to evenly coat the potatoes. Sprinkle on salt, pepper and garlic powder. Now is the time to add other spices if you wanted to get fancy; Sometimes I'll do rosemary, thyme or paprika. Then stick in the oven for 20 minutes or until you can stick a fork in the potato and it is just done but not mushy. Then turn the oven up to 425. After 5-10 minutes take the tray out and turn the potatoes over then stick back in the oven for another 5-10 minutes. Are your potatoes getting crispy brown edges? If so you are on the right track and will be finished soon, if not you need to wait until your spuds are at least a bit brown on the edges. Also after the oven is turned up you have to make sure to pay attention to them since the temperature is so high. This can go from really delish to really burnt pretty fast. 

                              

Want French fries? I do my homemade baked french fries the same exact way- I just cut them up in sticks. Enjoy!

THE List

Is it weird that every year I put together a list of restaurants that I really really have to go to by the end of the year? Nah. The List this year was inspired by a recent article by Laura Reiley in Tampa Bay Times. Doesn't she have the best job? Seriously, how do I get that gig? 

Below are the top 37 restaurants according to Reiley. (The original list was 50 but some of them I have no interest in or they are far enough away for me not to include them.)  Her well rounded lineup has pointed out a few that I still have yet to dine, made me reminisce in past deliciousness and showed me a couple of new ones that were not on my radar. 



Tampa Bay's Top Ten
10. CopperFish- This venue has been open since May of last year and every time I pass it on Howard, I am reminded that we still haven't dined there... Add it to The List
9. Birch & Vine- I have been to The Canopy upstairs and although it is not the same menu, it is the same kitchen so I really don't feel the need to dine here until some of the others on the The List have been conquered. 
8. Z Grille
7. Pearl in the Grove- I always love a good theme night but it is a little bit far for dinner. 
6. Rooster & the Till- I am down for anything new in Seminole Heights and I do love a good Farm to Table. Add it to The List
5. Mise En Place- Mr. FFF and I went with friends once but I wasn't really a fan. A little too stuffy for me.
4. The Refinery- Seminole Heights + Farm to Table + multiple time James Beard semi-finalist = So good.  
3. SideBern's- This one has been on The List for quite a while, we just never seem to make it there.  
2. Cafe Ponte
1. Edison- It is number one for a reason, but it is a bit loud for the older generations. 

Part of Tampa Bay's top 50
Bern's Steak House- Oldie but a goodie.
Datz/Dough- Love this place; we go often.
Osteria Natalina
Oxford Exchange- Love this place; would love to go more frequently.
Pane Rustica- Last year's anniversary dinner. Not too shabby. They have both inexpensive items and top dollar. 
Restaurant BT- I have been hearing about BT for a few years but I thought it closed down since I never saw it while driving on MacDill, which isn't far from home. Then the other day, I saw the sign (cue the early 90's pop song) until the other day.  Add it to The List.
Anise Global Gastrobar- Loving the fusion. 
Cena- Of course after we move from the Channelside area there are a few new restaurants and more things to do... But that won't stop me from dinning at Cena. Open since May, I am hoping to try it out before the end of the year. Add it to The List.
Fly Bar- A favorite.
Armani's 
Pelagia
Eddie V's
Seasons 52
Ella's Americana Folk Art Cafe- This is another one that I haven't quite made it to yet. I hear the Sunday brunch is quite good. Add it to The List.
Council Oak
Cigar City Brew Pub- Need to head up to Carrollwood and try out this one. Local beer + food= sounds good to me. Add it to The List.
Yummy House- Take out counts right? I would like to go back for a dine-in experience. 
Taco Bus- It would be devastating if this taco place was not around. 
Capital Tacos- it's in Land O'Lakes but if I am ever up that way, you had me at Tacos. 

DTSP (Down Town St Pete)
Bella Brava
La V
Rococo Steak 
Alesia 
Ciccio's- Great to start off a Sunday Funday! But NOT while wearing a shirt that says Sunday Funday....
Gateway to India
Red Mesa- One of my absolute favorites.
Ted Peters Famous Smoked Fish - Really need to get on this side of St. Pete to try the smoked fish. Add it to The List but remember to bring cash. 

If all goes as planned then 2014 will be one delicious year. 

 

Restaurant BT

Cena

SideBern's

Copperfish

Rooster & the Till

Ella's Americana Folk Art Cafe

Cigar City Brew Pub

Ted Peters Famous Smoked Fish
Yummy House

There is plenty of room on the The List, so let me know if there is an eatery that you think I need try
 Happy Dinning!