K_in_the_Kitchen, I think you are wise in everything you said. Less trips to the store is my goal. Less exposure to crowds. In reality, there doesn't even have to be crowds. Just one Covid virus hanging around on handles, grocery carts can infect you.
Pizza sounds really good to me for any occasion! Just last week I made a home made dough and made my own pizza. It was a pesto, chicken pizza with mozzarella. I plan to make more pizza's and some calzones.
When I do curbside, there is no way to put in any comments on anything. You choose an item, quantity and that is it. I wish there was, but I am sure it would be too time consuming for them.
Where do you get 40 lbs. of ground meat?
My friend lives in MI and she tells me the stores are limiting things again, here in the north east I am hearing the same.
You are so right that the risk is there even if the crowds aren't! Around here unfortunately, the crowds are usually there, making it even riskier. I know we're fighting pandemic fatigue, along with a fair amount of innumeracy. I've heard more than one person say that they didn't get the virus when they shopped in the spring and that it's just as safe as it was then. But of course, with a much higher infection rate, the number of potentially infected people at any place is now higher.
Pesto chicken pizza sounds delicious! Since I'm allergic to tomatoes and to nuts I can't have basic red sauce or pesto (unless I make it nut and seed free), I make a pizza sauce for myself using kalamata olives and olive oil. I usually keep it simple and top it with mozzarella and veggies. I also like to use olive oil as a base for a pizza topped with thinly sliced potatoes along with some prosciutto.
Well, DH has expressed a preference to not have pizza. He suggested steak.
I do curbside with Sprouts. They use Instacart as their platform, but if I go through the Sprouts website it's better for me. Instacart allows the comments/notes. The downside to going through the Sprouts website is not having direct contact with the shopper. Some notes make sense, like if you want greenish-yellow bananas, but a lot of the notes I feel like I shouldn't have to to make. I shouldn't have to tell a shopper to check for cracked eggs or to check freshness dates.
I order my grass-fed ground beef from a small family ranch several hours from my home. The price has gone up to $7.19 per pound, which is just a little higher than it was in April. Buying grass-fed beef and pasture raised pork is one of the things we prefer, even though it's much more expensive. One motivation I had for us to reach FI was to be able to buy the meat I wanted, within reason -- we don't buy grass-fed steak because it's too expensive, and we mostly stick to ground or roasts. I also watch for sales; I just bought 20 grass-fed rump roasts because they were on sale for $4.39 per pound.
I'm still trying to stay prudent in terms of my
hoarding stocking up. I think we need another case of salsa, one of applesauce, and a couple of cases of canned peaches, as those are all items we've gone through at a quick pace. My boys have gone though 30+ jars of applesauce (at 46 ounces each) and at least 4 cases of peaches. I'd like more chicken breast, not because I love it but because it's cheap and easy and we can't eat beef all the time. I was also hoping Progresso lentil soup would go on sale, but I don't think they have any incentive to drop it down to 99¢ this year. My oldest takes a can of the lentil soup for lunch when he works.
