I have discovered the joys of online shopping, and I love it.
I despise food shopping. I walk into a shop, forget everything i’m meant to buy (even if I do have a list), panic and make bad decisions.
I’m almost as bad at online shopping (it is a running joke, but it’s better to be bad at online shopping than have no shopping done) but it makes me a lot less grumpy.
I still have to take my time and read all the descriptions. Last week I bought store brand milk arrowroots (I don’t buy store brands as a matter of principal – I don’t support monopolies), this week I bought a giant tin of condensed tomato soup. I have difficulties with quantities.
It probably doesn’t help that when I placed the order I was feeling very under the weather, so we ended up with a lot of comfort food.
But there’s always some reason. Usually because at home food shopping and wine go very well together. And pajamas. Food shopping is bearable with pajamas and wine.
But one of the things apart from the convenience is the choices I don’t have to make.
Every week now I buy a fruit and vegetable box of seasonal vegetables.
It’s like a goody bag of things to cook with for the week.
So each week new things to try and new gluts to figure out what to do with. I now have 7 bulbs of garlic! (I’m still chasing ideas for that one)
But I did have success with the excess carrots. Carrot cakes.
Super duper easy recipe adapted from taste.com.au carrot and poppy seed muffins it would have been better with poppy seeds though.
1 cup (150g) self-raising flour, sifted
3/4 cup (165g) brown sugar
1 tsp ground cinnamon
2 eggs, lightly beaten
1/4 cup (160ml) extra virgin olive oil
2 cups finely grated carrot (about 4 carrots)
Combine the self-raising flour, brown sugar and cinnamon in a bowl.
Combine the eggs and olive oil in a different bowl.
Combine the wet and dry together and then add the grated carrots.
Divide into greased muffin trays and bake in 180deg oven for 25-30 minutes.
These got rave reviews and a request to make more very soon.