Because today if Foodie Philip’s birthday we had a ‘special’ lunch and dinner. For lunch it was Smoked Salmon, on Toast spread with Tzatziki Labné, and topped with Scrambled Eggs.
The Dave’s Killer Bread is 33c per serve
Two Pastured eggs are $1.02 per serve
Tzatziki Labné adds 20c
The Wild Caught Smoked Salmon was $9.99 or $4.50 per serve.
A very enjoyable celebratory lunch for $6.05 per serve.
Our tradition for Foodie Philip’s birthday has been to prepare a Prime Rib. Unable to find one, we substituted a Tomahawk Steak, which is a One Bone Prime Rib. We cooked it as a Prime Rib, not a steak, which was very successful.
The Prime Rib was $35.39 and we ate most of it, or $17.70 per serve
The Tabouli is $2.89 and we served half, or 72c per serve
Mushrooms were $2.49 or $1.25 per serve
The Béarnaise sauce was $3.29 and we used about ⅓, or 55c per serve
Add 25c for other ingredients.
The meat turned out a perfect medium rare, which enable the fat to render. It was extremely tender and flavorsome. Although from Whole Foods it was every bit as good as our Keller Crafted meat delivery. All in all a great birthday meal for $20.47 per serve.
By way of comparison, a Tomahawk Steak at Ruth’s Chris Steak House is $126.00 without sides, or $63.00 per serve!
We had planned a food adventure in Moorpark on the way to our favorite nursery, but they no longer serve lunch and we had to “make do” when we got back home with Smoked Trout, Guacamole, & Bean Sprout sandwiches, which turned out really well.
Dave’s Killer Bread is 66c per serve
The Guacamole Snack Packs are $3.99 for six, and we used one each, or 67c per serve
The Sprouts are $2.99 and we use ¼ per sandwich, or 38c per serve
We shared a $3.49 can of Smoked Trout, or $1.75 per serve
Add 30c for Garlic Spread.
These were so tasty for $3.66 that we hardly missed our fancy Italian lunch!
A new “Fishy Friday” recipe Thai Style Cod à la Nage with Coconut Milk, Lime and Lemongrass, and more Fish Sauce than the recipe calls for!
The cod fillets were six for $12.99 or $2.17 per serve
Coconut milk was $1.89 or 95c per serve
Limes were 68c or 34c per serve
Sweet onions were $2.49 for six, but we used one, or 21c per serve
Add 55c per serve for fish sauce, garlic, chili, ginger and seasoning
This dish turned out really well. The poached cod was tender and flakey, with a very flavorsome broth that wasn’t overly spicy. We’ll definitely repeat this one, that cost $4.12 per serve.
Foodie Philip was driving near a Popeye’s at lunch time, so we picked up some Fried Chicken with Red Beans & Rice.
Each piece of Chicken was $1.50 with tax, and we had five piece in total, or $3.75 per serve
The Red Beans and Rice was $2.20 with tax.
It’s a guilty pleasure for $5.95 per serve.
Since we had recently added a new Ham Bone to the freezer, we pulled out the oldest and made Ham Stock from it, as the basis of our Split Pea Soup. We diced the remaining half serve of ham into the soup.
The recipe makes six serves.
The Ham is $1.11 per serve, and we shared half, or 28c per serve
The stock has no real cost
The pack of split peas was $1.59 or 27c per serve
The frozen peas is 99c a pack, or 16c per serve
Add 10c for Worcestershire Sauce.
As always this soup is kicked up a notch or two with a dash of liquid smoke, which amplifies the ‘hamminess,’ one pound of frozen peas blended in at the end, which adds a fresh edge, and a generous dash of Worcestershire Sauce for a little acid. A great soup for 81c per serve.
The Foodies were in the West end of Simi Valley for some shopping, so we explored the food nearby and decided on Cienfuego’s Cuban Cafe where we had an excellent Cubano sandwich for $13.78 per serve including tax and tip.
With rain and cold weather all around, we returned to a favorite: Bacon and Black Bean Chili. We will probably get more than the four serves used to calculate the cost.
The ground beef was $10.34 or $2.59 per serve
The beans are $1.00 per can and we used two, or 50c per serve
Canned tomatoes were $1.29 or 32c per serve
Tomato paste was 79c or 20c per serve
Bacon is $4.99 for the pack and we used 40%, or 50c per serve
Add 30c per serve for seasoning
The avocado was four for $2.99 and we shared one, or 38c per serve
The labne adds 20c per serve
The cheddar is $3.99 a block and we used 1/2 or $1.25 per serve.
Definitely a warming and filling chili for $4.99 per serve.
Other than three nights away for a conference and Thanksgiving, November was a very normal month for the Foodies
The averages for this month:
Lunch prepared at home $2.51 ($2.46 in October)
Lunch eaten or purchased outside the home: $10.94 ($15.53)
Dinner eaten at home: $5.43 ($5.93)
Dinner eaten out: $16.73 ($13.29).
Our lunches at home average in a fairly narrow band and this month is only a few cents up serve down from last month.
We ate twelve meals prepared outside the home (mostly because we were traveling). Our most expensive meal for the month was the strange seafood vegetable stew at Riva in Santa Cruz for $30.55 per serve.
Our most expensive at home meal was the Flat Iron Steak /Pork Chop with Spinach, Blue Cheese & Pomegranate at $13.53 per serve.
This month, lunches at home cost 23% of the cost of eating lunches prepared outside the home. Dinners at home cost 32% of those prepared outside the home.
Had we purchased every lunch and prepared none it would have cost us $328.20 per person in October. We actually spent $55.21 for lunches at home plus $87.50 for lunches purchased or eaten out: $142.71 in total.
Had we purchased every evening meal out and prepared none at home, it would have cost us $501.90 per person. We actually spent $130.29 for dinners at home and $66.90 for dinners out, or $197.19 in total.
This month’s savings from preparing most of our food at home is $490.20 and we had a lot more control over what we eat.
Over the month we prepared 20 different recipes for evening meals. We had our first introduction to Birani, which was good and goat tastes like lamb! We also had some great Pho near the conference venue in Cupertino.