In this post, I tackle discovering a new grocery store in my new town, our obsession with egg salad, and my milk manifesto.
I’ve been hunting for a grocery store.
A good grocery store. No, honestly, a great grocery store. One that has bargains and sales (love the two for one sales). One with a great produce section and lots of variety…and more sales. One with a fish market, meat market and a great bakery. Oh, and one that has all the staples.
I love a one stop shopping experience. And value for my money.
I get annoyed when I have to go to several places to check everything off the list.
Since I’ve moved, I’ve been on the search…and I’ve been disappointed. Surprisingly disappointed.
Fairway Market. I had never heard of this store before, but I knew I liked it when I walked in. I was greeted by an expansive produce department, followed by a cheese section that beat–hold on here– Whole Foods… hands down. After that, I sailed through the bulk bin section, bakery, fish and meat sections, the cafe (hot food ready to go), the aisles of staples (and sales!) and then I saw it, and I knew this was a store unlike any other I’d seen.
The coffee corner. Oh my.
I found heaven in a grocery store.
Now that I have a place to go, I can start working on my new goal of cooking more…which means you will likely see the results of my cooking more often!
Have you found heaven in your grocery store? If not, what’s missing?
We’re Egg-static About Eggs! (sorry, couldn’t resist)
Ever since I tested recipes for Fearless Feeding back in April and May, I have been hooked on hard-boiled eggs. I didn’t really love them before then.
I didn’t really know how to cook them. When I did, they had that greenish cast to them, which turned me off.
Now that I have a reliable way (and it works every time), I have been having them for breakfast once or twice a week. And so have my kids.
We make Egg Salad, too. The kids gobbled it up when we were in Maine, and frankly, it’s an easy recipe for kids to try on their own.
I make Egg Salad by mashing the egg and mixing about a teaspoon or two of Hellman’s mayonnaise per egg. Then I add a pinch of Kosher salt.
No frills, and simply delicious.
My Milk Manifesto
Now, it seems, we’re onto plain milk.
Some researchers say you need it and some say you don’t. Some people just state their opinion, hoping you’ll find them popular enough to agree with them. Careful, taking the stance of food extremist can get you off track with feeding.
Here’s my take on milk, whether you agree or not.
Milk is food.
It has nutrients, some of which benefit certain conditions and populations, and some of which may harm sensitive people.
It has fat–something that all people need, to some degree, found in variable amounts, depending on the concentration of milk fat you choose (Fat-free and 1% have limited amounts of saturated fats).
It has natural sugar (lactose) and sometimes added sugar (sucrose).
It comes in flavors–some of which are quite tasty–and yes, often with added sugar.
Some people like milk, and some don’t.
Some people tolerate milk, and some don’t.
For those who find milk harmful or distasteful, it’s fairly easy to avoid.
I like it (even chocolate milk–gasp!). My kids like it (more reliably than dark leafy greens). We aren’t allergic, intolerant, or offended by its inherent or added sugar content.
We manage and balance milk in a way that is enjoyable and nourishing. In fact, we try to do that with all food.
I don’t really buy into the “bad food” mentality, especially the trendy negative tirades on a few select foods.
Food is just food. It isn’t as powerful as all the hype makes it out to be.
People and their choices hold all the power.
So, when it comes to milk: you do your thing and I’ll do mine.
Written by: Jill Castle, MS, RDN
Published on: July 10, 2012
Updated on: August 31, 2016