Day 1 of 26.

The day began at 5:45 am as we prepared Olga, our 12-year old Great Dane for her 100 mile journey to Jacksonville. Olga will undergo a comprehensive surgery at North Florida Neurology to help her recover as much as possible from a herniated disc which has paralyzed her for almost a month. I made her lunch for several days using free range chicken (on sale at Publix), lima beans, and carrots. It's 3:34 pm Eastern Time. I'm in my office at Stetson University meeting students and grading papers. I've had a cup of coffee so far and a sandwich with bread made by Jenneffer, some greek yogurt and cream cheese and some aged cheddar. I will go to Save-a-Lot this afternoon to buy ingredients for Jenneffer to make more bread and fresh yogurt. Today is Cinco De Mayo. I will make a tangy beans and rice. So, I bought $50.48 worth of groceries from Save-a-Lot, Publix, and Winn-Dixie, combined. I think we have enough provisions for more than a week. What struck me the most being at Save-a-Lot is that I noticed more than one shopper really contemplating their choices (as if they didn't know if they could afford them).

A Discount Grocery Store in DeLand

Here is a recipe for spicy red beans and rice.

RECIPE: Spicy Red Beans
Servings: 8
INGREDIENTS
1 lb dried red beans
water: enough to cover the red beans to twice its volume
1 large red onion, diced
2 green bell peppers, diced
2 fresh habanero peppers, diced
2 fresh serrano peppers, diced
2 tomatillos, diced
1 bulb garlic, peeled, minced
1 dried bay leaf
2 tbs tomato paste
1 lb vegetable stock made from the trimmings of the onions, peppers, and parsley stems
12 oz can stewed tomatoes
1 tsp dried oregano
2 tbs cumin powder
1 tbs cayenne pepper
1 tbs coriander powder
1/4 cup extra virgin olive oil
1 bunch flat leaf parsley, chopped finely
kosher salt and freshly ground black pepper, to taste

PROCEDURE
Start by covering the dried red beans to at least twice its volume in water and bringing to a low simmer. Switch off the heat and let the beans re-hydrate for 4-6 hours. Drain the beans. Saute the peppers, tomatillos, garlic, and onions in the olive oil. Season with salt and pepper. Add the bay leaf, and the dry spices. Stir for 3 minutes on low heat. Add the tomato paste and stir for 2 minutes. Add the red beans and stewed tomatoes. Cover with the vegetable stock adding more water and re-season as necessary. Cover and simmer, stirring periodically for 2-3 hours. Smash a third of the beans which naturally thickens the whole batch. Finish with fresh parsley and season as needed. 
Serve over steamed brown rice and fresh home made or store bought plain yogurt.

-Hari