The DU Lounge

and WalMart.

I grew up working in restaurants. I make stuff in batches or "blank" because I don't like to stand by the stove too long. Blank is when you throw all 9 chicken thighs in the oven. Bake them naked and then you can use them in different things throughout the week -- BBQ sauce, burrito, chicken salad, with pasta and cheese, etc. Cooking it all at once also keeps the meat from spoiling before you get to it.

I cook for my dogs too. Big batches. Twice a week. Cheaper than kibble -- ground turkey or chicken, pasta, spinach, cranberries and carrots. Was buying cases of leg quarters at Restaurant Depot (40 lbs for $35) or thighs (40lbs/ $60) but that is just too much to deal with since I don't have a second fridge. Their 85/15 ground beef is about $150-$170 / 40# but I don't feed my dogs beef (and their beef is not the best). Their chicken was the freshest I have ever had. I miss it.

Food has definitely gone up quickly but what is really hurting people around here is electricity rates! Yikes.