When you do cook meat… cook more than you would typically eat anyway… for example: Ham on Sunday turns into Black Bean & Ham soup on Monday, and a nifty topping for homemade pizza on Tuesday. Turkey/chicken (I always use whole bird), makes for soup the next day, leftover meat for sandwiches and the likes. but you get the idea. Leftover meat makes for nice ingredients in other foods.

Using a method like that, helps keep food costs down, and lets me spring the extra couple of bucks for locally butchered, hormone free meat.

The night I wrote this, I had (ugh) pinkeye, and wasn’t too sharp when I proofed it.

I added it, but here it is again:

If you do eat out, find a local place that serves real food, clean food, food made from scratch, not a can (and organically grown, or at least MSG and GMO-free). There’s a place here in my neck of the woods that makes their own tempeh and has a 2 for 1 tempeh burger special (Tempeh Tuesday). The four of us can fill up for under twenty bucks.