I never really liked that song; however, I think it pertains to my life more and more these days.
Folks, I upgraded my dumb-phone to a way smarter variety. Which one you ask? It’s the one with the apple on it. Catch my drift?
I know. I know.
Andrea, aren’t you the frugal type? The one who clips coupons, opens windows in lieu of air conditioning, and returns more items than you purchase?
Yes. However, I somehow now own a way-too-nice computer, a way-too-nice car, and a way-too-nice phone.
I guess this whole “getting a real adult job” has its perks. After years of ramen noodle dinners in college, I find myself paying $10 for pickles.
Yes, you read that right. I sometimes pay $10 for pickles.
It’s absurd. It’s insane. It’s ridiculous.
… but it’s delicious.
Long story short, I guess it’s strange to go from counting pennies to rolling in them (anyone else thinking about the opening of DuckTales?). My parents remind me that someday I might have a money-consuming house, a fleet of semi-old vehicles in need of constant repair, or an expensive (but lovable) clan of kids – so I guess I should live it up a little while I’ve got a dollar to my name.
Don’t be fooled by the pickles that I got, I’m still, I’m still Andie from the block.
In case you also just spent your vacation money on brined cucumbers and intelligent phones, here is a recipe that has a bit of ‘Aloha’ flair without breaking the bank. Sloppy joes made of lentils with a sweet-salty sauce that is speckled with green peppers and pineapple. Oh yum. Bonus – it’s vegan.
On a more serious note, try these pickles. I’m not kidding.
2T olive oil
1 onion, finely chopped
1 green bell pepper, seeded and finely chopped
8oz crimini mushrooms, trimmed and pulsed in food processor**
2 cloves garlic, minced
pinch of salt
pinch of crushed red pepper
1 1/2C cooked lentils or 1 (15oz) can
1 (14oz) can no-salt tomato sauce
1/4C soy sauce
1/4C maple syrup or brown sugar
2T apple cider vinegar
1C chopped fresh pineapple
whole wheat buns
In a pot or large skillet, heat oil over medium heat. Sauté onions and green peppers until soft, about 3-5 minutes. Add mushrooms and cook until soft, about 8 minutes. Add garlic, salt, and crushed red pepper. Let cook for a few more minutes. Don’t burn the garlic. Stir in lentils, tomato sauce, soy sauce, brown sugar, vinegar, and pineapple.
Simmer uncovered for 10-15 minutes. Taste and adjust seasonings.
Remove from heat. Let sit for 10-15 minutes before serving.
** I’m allergic to mushrooms so I simply added about 3/4 – 1C more lentils. I’m sure the mushrooms are good. Alternatively, you could probably substitute in some tempeh with good success.