Hypocrisy at its Finest

Source: David Horsey, L.A. Times / Via

Black Friday

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I actually went to Walmart today, but it wasn't really for the purpose of "catching deals".. we needed stuff. It actually wasn't too bad, I think they had 3 registers open.

Damn Economy!

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Not a Typo

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Ohhhh My..

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Where's My Sign?

Thanks Sherry!

Why Do They Do This Anyway?

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Shopping Partner

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Dough Fail

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How You Know You're Shopping In Texas

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Why The Other Lines Move Faster

...and the obvious way to fix it.



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The Top-5 Groceries You Buy and Then Throw Away

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Yeah that's moldy bread, and it is on the list. I thought it would be #1, but it's not.

We go into the grocery store with the best of intentions, usually... I mean, assuming we're not violating the cardinal rule, "Never grocery shop while hungry." We try to plan out our meals to some degree, and think of all kinds of great things we can cook with various ingredients.

But outside the grocery store, life is different. You get busy, you get exhausted, you don't feel like making the intricate meals that seemed worth the time in your head. Or you get depressed and instead of something fresh, you reach for the comfort of microwave pizza or nachos or what have you. While you're breaking all these self-imposed promises, the stuff you bought is growing mold colonies that look a lot like your standard Sim City layouts. Here's the foods that have been left to decay in our refrigerators most often:

5. Vegetables
It's after the holidays. You're fat as hell. Your clothes are tight, and you feel like you're starting to have trouble catching your breath. It's time to lose weight. In accordance with your New Year's resolution (the same one you make every year), you spent the last grocery trip buying tons of healthy meal options, including way too many vegetables. So you take them all home and put them in your crisper drawer, and there approximately 80 percent of them will remain until they've sprouted vines and walked away. Oh, you'll probably eat a serving or two of salad, or at least put some of it on a sandwich. The first couple of nights, you'll snack on the carrots and celery - with low-fat dressing, even - and try to be good.

But then you'll remember the reason you never eat this crap in the first place: It's wholly unsatisfying. By the time you've eaten enough vegetables to feel full, you've got gas problems that scare your family and pets. You have to worry about whatever pesticides they're soaked in, and if you buy organic veggies, then you have to worry about them rotting twice as fast. We don't know how vegetarians do it. Veggies will never, ever beat chips or meat or pasta, and most of us are only able to lie to ourselves that they do for so long.


3. Milk
Milk doesn't get much of a chance to go bad at our house, because we personally go through a lot of it. It's our favorite thing to drink with meals, the one childish habit we never really outgrew (that, and our love of Silly Putty). Nearly every other house we've set foot in, however, has always held a trap for us in the form of a carton of milk curdling on the top shelf of the refrigerator. Spending the night at friends' places, we learned pretty quickly to thoroughly check the appearance and scent of their milk before giving it a passing grade. People just don't use milk for much. People put it in their coffee and on their cereal, but that's pretty much it. Very few people drink it by the pint like we do, and it goes bad quickly.

Continue to the complete list..

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Grocery Shopping

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For some reason I laughed at this for minutes. We all know how true it is, but this is just such a funny way to picture it!

James & Robert Freshening Up The Wardrobe

Hubby Daycare

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Add To Cart? Oops Wait..

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13 Things Your Butcher Won't Tell You

From Reader's Digest


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1. Don’t be fooled by supermarket brand names like Butcher’s Brand, Rancher’s Reserve, and Blue Ribbon. The label to look for is USDA Quality Grade. Prime is the best (and most expensive), followed by choice, select, then standard.

2. A big part of our job is window dressing. We flip brown meat over, cut off fat, and dab away blood that might turn you off.

3. Your beef may get ground in Iowa, stuffed in a long tube of plastic, and trucked to our store, where we regrind and package it.

4. Some companies pump carbon monoxide into packaging to keep the meat from turning brown.

5. Make sure you check the price per pound or per serving. The regular size is often cheaper than the family pack.

6. Why are you so wedded to the cut of beef your recipe calls for? We can suggest cheaper options.

7. My favorite cut? The hanging tender. Also known as a hanger steak or a bistro steak, it’s got great flavor at a good price.

8. Take the meat tray at the bottom of the stack or the farthest in back. Just like milk, it tends to be fresher.

9. Save $1.50 to $2 a pound on boneless pork chops. Buy a whole boneless pork loin roast and slice it into chops an inch thick.

10. Yes, that 92/8 ground beef is lean, but if you make burgers with it, you might be disappointed. Your favorite burger joint probably uses beef that’s much fattier.

11. Even if those chicken breasts say “100 percent natural,” they may still be injected with sodium-laden broth, salt water, or seaweed extract. Always check the label.

12. Some of the best tasting cuts are the ugliest ones, like the flap meat on the belly part of beef.

13. Ask me to help. Even if it’s already on a tray wrapped in cellophane, I can cut the fat off a roast, trim a flank steak into stir-fry strips, or grind up a chuck roast. Then I’ll neatly wrap it back up for you. All for no extra charge.

Also: 9 More Secrets Your Butcher Won't Tell You

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New Printer

It's cheaper to buy a new printer than it is to buy new printer ink.

OK, not always, but it's something to think about.

It's so expensive I haven't bought new ink for my 4-year old printer in about 2 years. Text prints fine in another color besides black. Otherwise - I don't print.

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Go Look Around

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Step 1: Park
Step 2: Enter a store, and look around for a few minutes
Step 3: Trespass all you want...

Now She Shops Alone

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