dirty window shopping

What do you think this would cost?
I would not mind a print
or a poster advertising the museum it's in

 

Not that I don't like window-shopping but all prices everywhere are too high.
I didn't really use my blood-pressure meter enough, but I had a hankering to replace the one that got lost.
It is still the "Best" unless you have Afib, which is a heart condition.
Then it goes, "NO BP for you!!" which royally pisses off afib patients.

If you read these voraciously, you'd know my kidneys are not working right (rather suddenly, at least that I know about)
And I don't care much for my heart right now when my kidneys are in such dire straits.
Can I improve them?
Google says "yes," but I wasn't really listening (be a vegan, etc) except for the part about avoiding NSAIDS, which just means not to take ibuprofen.
Plus, I promise to eat less eggs, after I eat the brand-new-carton I just got.

I eat (ate) tons of cheese too, and I'm thinking my poor kidneys can't handle decent good-tasting food, (it must be crap or there's hell to pay)
Yep.
Just looked it up.

"Heretic! Die slowly in the burning fires"
Soft, easy to chew, like mush, hmm (Lime Jello)

My stomach overrules cabbage and cauliflower.
Boiled potatoes ok?
(geez)
(trash the cheese)
My stomach also says "No Pineapple"
seconded by my pancreas.
Uhm, "Pasta" gets old quick.
White rice too.
😟😞

OK fucket, what about Food?
Aren't we being told food is cheap, and not to believe the propaganda?

May 31, 2024 (around a year ago) I desperately tried to tell myself in the future,
which cut of roast to buy. I even took a picture:

(Link)

And now, today, right this second (YOU are there):

Two more dollars a pound.
Forget speeches / rants. 
There it is in plain english.

I wonder what 7.99/9.99 is in percents.
Twenty-Five percent?

But I have not factored in that maybe beef was discounted before, and I'm looking at the pre-sale price now.

Or, Trump's discounts have not trickled down yet.

https://www.cnn.com/2024/11/14/economy/trump-grocery-prices-inflation

Well, anyway....

IBS?
"Hing Powder"!!

But what if it tastes like dead dog, fermented fish?
I want to spice up my richer-than-god pot roast, not ruin it.

Too much trouble.

If I'm slow-cooking the damned thing, anything I put (without fat, tyvm) should bloom and fester on its own.

not being a very good cook, I would not want to overwhelm the beefiness with unrelated flavors, or waste tons on flavorless spices.

"Rosemary"??? 

I just remembered that the actual roast might not be there at all, and they might substitute it or leave it out.
All the trimmings with nothing to cook!
But I can fall back on Amazon for a decent roast, I think.

People really get into this stuff.
I don't think my tongue is that sophisticated,
and my stomach must be republican (no foreigners allowed)

It's done and my mouth burns from pepper, it's tart from vinegar, Rosemary hasn't said anything at all.

I don't know if spices have expiration dates; but it sure looks like my little can was an old one.

If you like videos trying to convert you, here's a quirky video.
It's useful as hell *because* "rosemary salt" has garlic and if you are onion-garlic intolerant, now you know to make your own (with normal salt and canned spices), NOT buy store-bought rosemary-salt from a store or from this guy.

TLDR Rosemary, Sage, salt, lemon-peel
If I were making another roast, I'd remember to buy lemon juice (^%$# "peel")

I don't know what sage tastes like, besides it being in an old song

"Parsley, sage, Rosemary and Thyme" 

but I'll totally guess the others besides Rosemary are useless.

I want to edit in that I ordered sage.

Unfortunately, I don't know the difference from "ground" and "rubbed"

The rubbed part is irrelevant except for the taste of the finished product (eg, pot roast)

Apparently, "ground" has a stronger flavor.

"Cross Rib" is substantial, with very little fat.
I suppose that means it will last slightly longer, but I like bottom-round with the marbling.

why does the AI blurb about ACV and balsamic vinegar, sound like a commercial?

----

This guy https://www.drovers.com/opinion/nalivka-beef-industry-prices-prove-market-working

Seems to say, beef prices are high which is great for cattlemen.
Rather than work their ass off to breed more cattle, lowering prices, the guys he talks to don't seem to be going in that direction (and why should they?)

(I'll admit I don't understand a lot of his points, except he seems to be saying to keep demand high)
Prices down in 2026? He does not think so.
And others say, 2027.
But I think food inflation generally will catch up to beef in 2027, thereby keeping prices high.