Yesterday I went to the grocery store, and when I got home, I
noticed that several of my heavier groceries were double bagged. For some irrational reason, two plastic bags
per sack throws me over the edge as horribly wasteful, whereas one is OK. I really just need to use none. I have several reusable totes, but often
forget them at home, so last night I spent a few minutes researching
ultra-compact shopping bag sets on reusablebags.com. I ended up settling on the Olive
Smart Half Set, which includes three big bags that can be smashed in to a small
stuff sack. I’ll let you know how I like
them.

Moving on to the fruits of my grocery run, I got all of the
ingredients Lloyd needed for his chile- and lime-marinated snapper with roasted
corn and black-eyed pea salsa (from The Best of Cooking Light cookbook). We substituted the fish species based on what was
available at the store – mahi-mahi for snapper – but it was an unsuccessful swap. We both thought
the mahi-mahi was uncharacteristically oceany tasting (normally it has a mild
to moderate flavor), so this wasn’t our favorite dinner. But the flavors of the marinade (lime juice,
red onion, honey, jalapeos, olive oil) and salsa (red onion, jalapeos, black-eyed
peas, corn, cilantro, garlic, apple cider vinegar) were great – fresh with a little
kick.