You must have a list and stick to it. 
We always try to eat lunch before shopping or we come home with all kinds of goodies.
Yeah, I almost always buy the same types of food, and I always have a list on my phone.
I don't always stick to the list because if I see something that appeals to me I might get it.
The things that appeal to me are limited, though, because I'm a picky eater.
Meh. I always do. Like, now. Gonna head out in about 10, haven’t et, not even any coffee, but I just go for what’s on my list.
Cats eat. Birbs eat. Sqirrels eat. Everyone eats, but I end up eating hours later.
Can’t pass the bakery @ Wegmans. Usually eat a pizza and a beer in their cafe first to take the edge off. 
I treated myself to a ½ lb of chicken/walnut/apple/cranberry salad at the deli dept.
Only et like a little over ½ of it (so… ¼ lb? duuuh), so will have some for later.
regarding timing of shopping:
we buy what is on sale/special/etc.
for example: today we bought Triscuits
since it was a buy one get one free special.
and….that is exactly what i am snacking on.
Triskets! My favorite since I was a kid. I shipped 40 boxes from the US along with a lot of Ricearoni and some other items. Unfortunately it was all ruined apparently by very high temperatures during the 3 month shipping time.
Just finishing a onion, black olive, and cream cheese sandwich. Cream cheese goes with just about anything.
Moosh cream-cheese and sugar together ’til it’s not “gritty”, plop onto a graham cracker.
Hobo cheesecake!
Wellp, it started as a snack of sorts, but I made too much sauce, so turned into a meal.
Stir-fry broccoli.
Random amounts of teroyaki sauce, soy sauce, oyster sauce, sugar, honey, cornstarch, sesame oil, and some water, ’til it tastes good, mixed, dumped into a pan, and heated, then toss in the chopped broccoli (peel the bark off the stumps, though!) ’til done.
Bought some broccoli for later with chicken… yeah, that happened. Guess I gotta go back tomorry and get more.
PB and… well, just PB half-samwich.
Late, feeling peckish, so just grabbed a slice o’ white, slapped on some PB, folded it taco-like, and et.
Simple, but effective.
Same here. Hot out of the oven bread. I always cut off the heel and add PB.
Melannurca Campana
Totally f’ed up fried eggs, but made the best damned scrambled eggs I think I ever had.
Was goggling around, trying to amp up my egg techniques, I heard about plopping cold butter in the eggs vs melting it, etc., so wanted to try something similar but for fried eggs.
As usual, I always separate out the yolks, fry the whites on one side, flip, then plop the yolks on the already-cooked side, pop ’em, and let the snot-side fry up while the yolks cook gently and stay liquid. Tried that in my (small) cast-Fe skillet with some oil, keeping the butter in reserve.
Yeah, that didn’t work. The whites started cooking, but kinda stuck in the middle, so trying to flip ’em didn’t work, made a mess. F it, dumped in the yolks and butter, still trying to get the snot-side down on the whites. Yolks pop open, turns out to be a huge mess.
But I saw Marco Pierre White do his scrambled eggs that way (ie, scramble ’em in the pan, not before), so tried to salvage ’em that way.
Turned off the heat, let ’em self-cook while still folding ’em around, butter finally melts, and they’re rather creamy than curdy. Plopped ’em onto the bread I had prepared (for a fried-egg samwich), and gawd, they were I think the best damned scrambled eggs I ever made.
Of course if I try it again, that’ll never happen, but…
That’s what i always heard—everything is better with butter.
i make a fried egg on an english muffin for breakfast. Take the egg out of the frig the night before so it warms up to room temp, it holds together better in the pan. i crack it into the pan and then poke the yoke so it flattens out, 2 minutes then flip, 1 minute then onto the toasted muffin with a slather of mayo. yummy
I only fry with butter unless there’s an exception. Even pork loins, I fry ‘em “steakhouse style”. Brine in hot saltwater from frozen (so thaws + brines), dry, coat both sides absolutely black with pepper, load up cast-Fe skillet with butter, wait ’til it stops fizzing, plop in the loins, let brown, flip, cook to temp (pork, so I use a thermometer to make sure they’re 170 or so), then onto a plate, drizzle with leftover butter but leave the foamy crap behind. Eat, sop up the leftover butter (if any) with bread. It’s goooooooood eatin’.
But with the eggs, also fried in butter if I don’t have bacon-fat available. Won’t even touch margarine anymore (smells like ass). Oil or oil’n’butter if I need a higher temp such that butter-only would burn.
But this was mixing pats of butter into the eggs instead of melting some in the pan first. I’m like, whut?, wouldn’t that let the eggs stick to the pan without a coating first?? So nope, I’ll grease the pan first no matter what. This was “bonus butter” added to it.
The yolks don’t solidify and turn hard?
I don’t mind if they gel into a dark-orange paste (vs liquid), but once they go yellow and solid, ain’t a fan.
buy-one-get-one
at the store
A carrot.
Very delicious, especially if dipped in fresh good olive oil.
Curry cheeken. Not a “snack” by a longshot, but man, now I got The Itis something fierce.
Too much for 1 meal, not enough for 2, but ain’t gonna stick it in the fridge and reheat later, so…
Good thing I didn’t make rice, too.
Cashews!