I’m happy to report that the only meal I had the opportunity to take pictures of this week was entirely grilled. And that’s because I got to spend my “weekend” (Monday/Tuesday) staying at a souped-up cabin near Mt. Hood, taking an Internet-free vacation while Jesse worked on refinishing the basement of said cabin. And well, when you’re staying at a cabin and buying meal-to-meal groceries, and have this at your disposal, it just sort of makes sense.
It’s a pretty sweet deal, if you ask me. Jesse’s been up there for three weeks himself, working 10 to 16 hour days, but then getting to enjoy the fact that he’s temporarily living here, all the while.
But truly, it’s an even sweeter deal for me. Because I just get to hop in my car, cruise an hour and a half along the Columbia River, and arrive at his doorstep to visit and keep him company, armed with tote bags full of books, knitting, lounging clothes, and a bottle of wine.
He spent most of his waking hours down here…
And I spent mine here.
Or at my makeshift office.
Or catching up on phone calls while knitting on the deck (that Jesse built last fall when I got to come visit and do the exact same thing!).
Or zipping on the zip line. For real, there is a zip line.
The color of that shed is, incidentally, the same color (and future trim) as my new house!
Or enjoying the view from the end of the driveway.
And in the evenings, Jesse washes all the drywall out of his hair, and we make dinner together.
On my way out of town, I stopped by New Seasons and picked up some of their pre-marinated kebabs, a big handful of green beans, some sliced almonds, a red onion, a bag of fingerling potatoes, and some young garlic spears, which I was soooo stoked to see!
Jesse took care of the grillin’.
Meanwhile, I slathered the potatoes in some oil, salt, pepper, and spices, and roasted them at 400 for about 45 minutes.
And then during the final ten minutes of roasting, I quickly sauteed up the green beans in a big pad of butter, with some nutritional yeast, salt, and pepper, blackening the sides. I could have waited a little longer to throw in these thinly sliced almonds, but just between you and me, I kind of love the taste of burnt.
Everything about this meal makes me excited for his eventual living under the same roof of this house that I am buying.
This Week’s Groceries
- Half gallon milk: $1.99
- Whole bean coffee: $7.73
REMAINING FOR THE MONTH: $87.34
Fred Meyer 6/2
- Frozen has browns: $1.99 — My DIY ethos usually forbids me from buying these, but as you’ll see below, I was making 2 gigantic breakfast casseroles for “the morning after” Kate’s cocktail party and this was a necessity
- Mushrooms: $1.89
- Potato bread: $2.00
- Shredded cheese: $4.00
- Bell peppers: $4.08
- Limes: $1.00
- Breakfast sausage: $2.89
- Yellow onion: $0.55
- Cucumber: $1.38
REMAINING FOR THE MONTH: $67.61
New Seasons 6/4
- Sliced almonds: $0.70
- Young garlic spears: $2.50
- Fingerling potatoes: $3.99
- Roma tomatoes: $1.00
- Green beans: $2.30
- Red onion: $1.32
- Rosemary garlic beef kabob: $4.50
- Spicy Thai pork kabob: $2.87
- Teriyaki beef kabob: $2.45
- Olives: $4.50
REMAINING FOR THE MONTH: $41.48