Getting Groceries without a car: Foodie Friday

Happy Friday y'all!

One of the biggest changes I have made in my life over the past few years was choosing to go car-less. When I decided to move to Boston, I immediately decided to do so without my car. I left my car with my grandparents in Ohio, and never looked back. I'll get into that decision and the benefits of public transit some other time. What I want to write about on this rainy Foodie Friday is getting groceries without a car!

For me the biggest adjustment to life without 4 wheels was changing the way I shop. I used to go grocery shopping once every two weeks and buy about $150-$200 worth of food at a time. I used to drive around town getting things at various supermarkets to get the best prices on the items on my list. Obviously I can't do those things anymore, at least not until I join ZipCar!

Tashia's 3 tips for grocery shopping on foot:

1. ALWAYS Use Reusable Shopping Bags
Reusable shopping bags are good for the environment, easy to carry, and can fetch you a 5-10 cent discount per bag at a lot of stores. It seems like a no-brainer to use them when you go shopping, whether with a car or without. Unfortunately, I had to learn the hard way just how important it is when you don't have a vehicle.

On one of my first trips to the market after moving to Boston I had a really unfortunate experience. One chilly February evening after a long day at the office, I remembered I had no food in my pantry and needed to stop somewhere on the way home. As I was walking home from a successful trip to the local supermarket one of my plastic shopping bags burst open from the bottom. A half gallon of milk clumsily bounced into an icy puddle, a can of soup started rolling away into oncoming traffic, and a jar of pasta sauce shattered at my feet. Cold, tired, and hungry I burst into tears. 

When I finally calmed down I vowed never to go shopping without reusable grocery bags again. I now carry a Chico bag in my purse at all times. These compact little guys are durable, and they don't take up a whole lot of room. 

Image from www.chicobag.com

 

 
You don't have to use fancy bags! You can usually get a basic bag for around $1 at the register of your favorite store. Or, if you don't feel like paying for bags, you can look for them at events. A lot of companies will give them out for free. I got some really durable and colorful ones this year at Boston Pride.

2. Shop More Often
Instead of making a big haul once every two weeks. I make 1-3 quick trips a week. This allows me to go to different stores and get everything that I need, but still be able to carry it all home without struggle.

3. Make a List
Making a grocery list keeps your trips focused and your load light. It helps you stay on budget by reducing impulse buys. And if you're like me and prone to binge eating, making a list is a nice strategy to reduce the amount of junk food in your pantry.

 







 

Feeling Crabby: Foodie Friday

When I moved from Austin to Boston the one thing I was most excited for was the seafood. Austin is pretty inland, and therefore doesn't have the best selection when it comes to fresh seafood. Growing up in Corpus Christi, TX on the Gulf of Mexico and in Southern Maryland on the Chesapeake Bay, I've been spoiled with right off the boat, delicious seafood for most of my life.

I lived in Maryland for about 8 years. Unfortunately it took me about 6 years to realize that I love crab. At first I couldn't get past the smell. I later realized that it wasn't the smell of the actual crab meat that was deterring me from enjoying the delicious crustacean, but the smell of the Old Bay Seasoning that Marylanders love to coat their crab in. Don't get me wrong, I like Old Bay, but I'm not the type to douse everything in Old Bay. To me a little Chesapeake bay seasoning goes a long way. Long story short, I love crab, specifically crab cakes and crab dip. I'm not so in to picking whole crabs- too much work.

Since Boston is a seafood town, I thought I'd easily be able to devour not only clam chowder, lobster rolls, and fish and chips, but a delicious crab cake or two. Crab cakes, it turns out, are really easy to fuck up. You see, a good crab cake doesn't have a lot of extras. It should be just lump crab meat, a little bit of breading and seasonings, and maybe an herb or two. It shouldn't taste like corn bread with a little crab mixed in.

I've tried crab cakes at at least 6 or 7 different places in the bean, and I've come to one conclusion: in Boston restaurants like to add all sorts of crazy things to their crab cakes- corn, peppers, celery.
Honestly, the best crab cake I've had here was at Legal Seafoods of all places. But it was expensive, and I don't like eating at over-priced chain restaurants.

The second best crab cake I've found is at @Union Cafe, my favorite brunch spot near my beau's house in the Allston neighborhood of Boston. The have a crab cake sandwich that is pretty good. It has a little bit of diced bell pepper in it, and a little more breading than I like... but the remoulade they drizzle on it is delicious and it is pretty darn close to having the right crab to breading ratio. Here are some pics of it:

 



Vegan Chili: Foodie Friday

I'm an omnivore, but mostly when I eat out. At home I tend to cook a lot of vegetarian and vegan meals.
It has been a rainy and chilly spring here in Boston, so I want to warm up with some of my delicious Vegan Chili.

Tashia's Vegan Chili (makes about 10 bowl size servings)

1 package Frieda's Soyrizo or Trader Joe's Brand Soy Chorizo
2tsp olive oil
1 green bell pepper- (diced)
1 red bell pepper (diced)
1 large yellow or white onion (diced)
2 gloves garlic, minced
1 large can crushed tomatoes
2 cans diced tomatoes
1 1/3 cups water
3 cans of assorted beans- I like to use one can black, one can kidney, and one can small red beans
seasoning:
1tsp crushed red pepper
2tsp chili powder
1tsp paprika
salt and pepper to taste
a couple shakes of hot sauce or some cayenne pepper to spice things up!

-Heat olive oil in the bottom of a deep pot, add veggies, garlic and crushed red pepper. Saute until onions and garlic are transulcent. Add soy chorizo and diced tomatoes, bring to a simmer.
-Add can of crushed tomatoes, water, beans and seasonings, bring to a boil.
-Reduce heat and simmer, covered for 20minutes.
-Serve with tortilla chips (nonvegans can also add shredded cheese and/or sour cream!)

I love soy chorizo and any dish made with it. I also love dishes that I can make in bulk and freeze.

* Image is from Frieda's website! http://www.friedas.com/