Is anyone changing their grocery/cooking habits due to the rising costs?

We walk more to the grocery store, which saves gas and limits purchases to those we want

to lug back up the hill that fit in the wagon or bottom of the stroller smileys/smile.gif It has been pretty effective so far.

I buy bread in two packs at Costco and stick one in the freezer, much more economical.

We have been eating out much more than normal these past few months since I have been "working" full time, so I am really looking forward to that being completed so I can be the full time head cook and bottle washer again. Our pocketbook (and my DH) will breathe a sigh of relief.

 
Hubby is following this; rice is being "rationed" in the bay area. I think....

it's 20# per person, and the price of rice is on the rise.

 
Not real sure as I haven't done all the research - it was mentioned in class last night

and then a coworker heard me mention it and saw the article about Sams and Costco. However, while I was in Costco, I browsed Scientific American or something like that about world food shortages (cover article) and there was a chart in there showing the rise in price of grains. Corn has stayed pretty flat while wheat is going up but rice has REALLY gone up. So I bought a package of Canilla extra long grain and basamati when I hit Harris Teeter after that.

 
I heard several reasons tonight....Australia apparently has had a drought and unable to

provide some crops; truckers pay around $1,000 per gas fill up every time they stop for gas. They have to tack their price difference onto the load they are carrying. And the third reason, China has a bigger middle class that's eating more.

 
Thanks for all the suggestions.

I will probably do some sort of fried rice thing (and use up some vegetables, too--string beans and mushrooms) and it was great to get recipes so I have more of a guide.

Thanky!

 
I'm not sure how much it is, except that it's

about a tablespoon, or whatever "an inch" grates down too ;o)

Oops, my mistake... it wasn't my recipe, but Joanie's dressing... I usually add ginger to my Asian-type dressings, though, too. In fact, making ginger-sesame-soy dressing to go with poached chicken salad tonight.

Joanie's recipe, above:

Dressing:
2 tbsp fresh lemon juice
2 cloves garlic minced (depends on strength of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and grated or minced
1/2 tsp curry powder
1/4 tsp borrie (turmeric)
2 tsp sugar

Layer well washed and dried lettuce on large platter layer Avo then pasta then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad.

Source: Joanie@FK

 
I made this last night, it really was delicious. I think the roasting time for the shrimp is

too long, I had 21-26 count and did them about 10 minutes, not sure it couldn't have been shorter. I had lots of nice cilantro, sprinkled it top and we ate the rice with the sirracha with the rooster on it. Rice gets nice and crispy on the edges. I'll definitely make it again. The rice would be good with left over chicken, also.

 
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