But You Eat Chicken, Right?

I try to go to the grocery store a few times per week. That way, produce doesn’t go bad, and I can grab anything that I may have forgotten the first time around. In the last few weeks, I have noticed that food prices are rapidly increasing. I made two trips this week, and both tabs came to around 70.00 +. So that’s almost 150.00 for two adults who eat mostly produce and grains, no meat, and very little processed food. I have all but given up soda. A 12 pack of Pepsi products is almost five dollars! I do buy the cheap stuff for a treat, although I know I am probably better off without any of it. At any rate, I cannot imagine how people who are trying to feed large families are surviving. What about people who are struggling to make it on minimum wage?

I don’t claim to understand the ins and outs of the economy, but I am comfortable arguing that the decline of our dollar and the price of oil are directly related to the fact that our economy is in the tank. This article explains it nicely. I think we all know who and what we have to thank for the current state of our economy. Oh, and supply and demand plays into it, too. People continue to drive around in modified tanks (Hummers and Expeditions, to name a few) and then complain about gas prices.

We have talked for years about starting an organic garden, and this year I think we are finally going to do it. I am tired of paying exorbitant prices for produce that is soaked in pesticides and rots in a few days. I ordered a book from the store to help us get started, and I will be posting the progress here.

So, have you noticed the soaring grocery prices lately? What are you doing to save some cash on food bills? Any tips on organic gardening?

For the very first time, I decided to make bread at home - the old-fashioned way! I found this recipe online and decided to give it a shot. It turned out beautifully, and we ate it with fresh basil pesto and romaine salad. Delicious! It really was easy to make. Next time, I think I will try to add something sweet, like a little sugar or molasses. I will definitely use less cornmeal for dusting–the picture shows that I went a little crazy in that department.

No Knead, Dutch Oven Bread

1⁄4 tsp active dry yeast
1 1⁄2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1⁄2 tsp salt
Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Yield: One 1 1⁄2-pound loaf.
Adapted from The New York Times.