• I live 50 miles south of Wisconsin, the richest dairy country in the world, yet milk at Safeway comes from Colorado and California.
• The lady who didn't like the canned pumpkin because of "additives" but didn't have time to buy and bake a pumpkin, which I believe is guaranteed additive free, by definition.
• No concord grapes
• Identical free range eggs (at least they had them!)-- same brand, grade, quantity, and even package wording and design-- but one was 70c more expensive. No one could figure out why.
• It's hard to use the self checkout if you have your own bags; it senses when you put an item into a bag, but only its own bags. You have to get the clerk to keep entering a "skip bagging" code.
I'd like to once again thank Whole Foods for buying up or shutting down all the local organic and coop markets. Also, if that lady had just bought the damn pumpkin, she could have made these:
Roasted squash seeds with candied ginger
Seeds from 4 small butternut squash or 2 small pumpkins
5-6 pieces candied ginger
pumpkin pie spice (cinnamon, clove, nutmeg, ginger)
Heat oven to 350F
Clean and drain the seeds, then lay them out on parchment paper until they've dried to slightly sticky (don't dry them all the way). Place in a bowl. Dice the ginger into very small bits, mix with the seeds. Sprinkle with the spices, sugar and salt until completely coated. Transfer them to a baking sheet lined with parchment, spreading them into a single layer. Bake in 5-minute bursts for no more than 15 minutes, until browned and crispy. Allow to cool and then hide them because otherwise everyone will steal them from you.
4 hours ago