Last night I had an In-N-Out burger “animal style”. Yum. In high school I contributed a good deal of my allowance money to In-N-Out and never lost the taste for their delicious burgers over the years. To give them all the credit they deserve, they’ve never lowered their standards using fresh ingredients and delivering a terrific product every time. The original stand I frequented was just that, a stand. Basically it was set up for drive through customers, although there was a small window at the front of the small boxlike building, where customers could order if on foot. Music blaring from our stereos, tuck and roll freshly installed from Tijuana, we cruised through after catching a movie at the drive-in or roller skating for a late night cheeseburger with grilled onions and a large fry, washed down with a soda or a suicide (a deadly concoction of coca cola, root beer, 7-up and anything else with a spigot attached to it). No wonder Clearasil did a big business back in the day.
Unbelievably, I can remember getting a McDonald’s cheeseburger and fries for about $.30. When I babysat, which I did often during my high school years, parents paid me $.50 an hour for the privilege of watching their little ones. Married not long after I graduated, I could feed my new husband and myself on a budget of about $15 a week, barely covering a loaf of bread and a jug of milk at today’s prices.
I mention this because I went to the grocery store yesterday. This is not unusual as is obvious by this blog, but it certainly is getting more expensive. Handing over $65.82 I got in return two bags, neither containing meat other than a half a pound of deli peppered turkey. Amazing. I wanted turmeric for a recipe I was working on. I found it appropriately in the spice aisle on sale for $7.99. Really? I hope it comes with a steak. Waving a fond farewell to the turmeric I decided instead to do something different with my chicken with the impressive array of spices already found in my cupboard.
It used to be I went to the store and purchased what was written on my list. With the drought pumping up the prices on nearly everything I need, I’ve turned to grocery outlet stores and double coupon days to help bring the cost of food down to a manageable place. Mentioning the soaring prices to the checker as I placed my two bags in the cart he said, “don’t forget the price of gas”. Thanks for reminding me.
Our middle class is fading into the background with jobs flourishing for low-income employees as well a higher paid executive positions. Advancing technology is phasing out many jobs formerly done my middle-income employees with a high school education, or high school plus a few years of college. Many middle-income jobs are being rerouted overseas where products can be produced at a fraction of the price by employees happy to work for pennies on the dollar. It is not unlikely the grocery clerk reminding me about the rising gas prices may someday be replaced by a computerized system at the checkout stand.
Lately there is a lot of buzz about reeling in some of the technology we’ve come to know and love. It is deemed unhealthy for little ones easily addicted to tablets with colorful pictures and animation before pulling on a pair of Dora the Explorer training pants. How do you reel in a revolution so warmly embraced by everyone from the diaper set to their great-grandfather Skypeing his grandchildren from the nursing home? It would be like taking away a pacifier from a crying baby. It wouldn’t be pretty.
Apps are popping up quicker than spring flowers. They range from helping police officers locate the closest donut establishment to capturing a picture of the food on your plate and determining your caloric intake taking into account what you’ve already put away for the day. We’re on the line, the hook is set and we’ve been reeled in. People are tiring of the constant clicking and chattering cluttering up their daily lives, unable to capture a moment of their children’s attention away from the glittering screen in front of them. Technology companies are amassing huge fortunes in their coffers riding on the surge of technology flooding the market devoured by consumers hungry for newer and more advanced products finding the ones just purchased obsolete before reading the user’s manual.
Where will we go from here? It boggles the mind. I watched a story on the news about a device implanted in several spinal injury cases which actually sends pulses to the brain allowing them to walk again and feel their previously inanimate limbs. Wow. Had we seen it in a movie in the 70’s we would have considered this all merely a work of Hollywood fiction. Hal, for me, in 2001 a Space Odyssey, was a bit unnerving but perhaps not so far fetched. What if we create machines so smart they outsmart their inventors? Cue Rod Serling now.
It is becoming an interesting, frustrating, often dangerous, and unpredictable world we live in. Always filled with incredible beauty and mother nature in the background toying with us playing her incessant games. Hopefully, the prices will level out as I’d like to try that recipe with turmeric down the road I’ve been eying. For today, it is to be in the 80’s, the tulips are blooming in the yard, and I’m headed out for a walk.
Panko Crusted Tilapia with Spinach Salad
4 tilapia filets
1 1/2 cups Panko bread crumbs
2 tsp. Cajun seasoning
1/2 tsp. black pepper
1/2 tsp. garlic salt
1/2 tsp. salt
2 egg whites
2 tsp. Dijon mustard
Pat tilapia dry. Mix together Cajun seasoning, black pepper, garlic salt and salt. Sprinkle evenly over filets. Whisk together egg whites and Dijon mustard in shallow dish. Place bread crumbs in another shallow dish.
Coat each filets with egg white mixture then thoroughly dredge in bread crumbs.
Heat 1/2″ of Canola oil over high heat until shimmering. Add fish to pan and cook until golden brown on both sides. Drain on paper towels. Serve with tartar sauce.
Spinach Salad with Mustard Dressing
1 pkg. baby spinach
2 hard boiled eggs, sliced
1/3 cup thinly sliced red onion
6 large button mushrooms, sliced thin
Toss all ingredients with dressing or plate decoratively and pour dressing on top.
1/3 cup sugar
1/2 cup apple cider vinegar
1/2 red onion
1 garlic clove, minced
2 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper flakes
Add all ingredients to food processor. Process until smooth. Refrigerate until ready to use.