Grateful for Grocery Shopping

Now that’s a funny sentence coming out of my mouth!  I always complain about grocery shopping.  The cost.  The time.  The rude customers.  The wild parking lot.  I could create quite a lengthy list of all the reasons I dislike grocery shopping, but what about all the reasons to be grateful for this weekly chore?

Food For Thought  In the past several months I have tried to work on my gratitude, even during times of displeasure, like grocery shopping.  Well, let’s see…I am grateful that we have enough money to buy groceries.  My family has worked in local food pantries on several occasions.  It’s quite eye-opening when you see how many people in your own community do not have enough to feed their families.  I am grateful for the convenience of modern day supermarkets.  I don’t have to milk the cows to get my dairy products.  I don’t have to raise and butcher my own cattle to get meat.  I like to bake and can choose to make my own bread, but I don’t have to, I can just go buy a loaf.  I don’t have to tend to gardens and orchards to insure my family has plenty of fresh fruits and vegetables.  And that’s not even to mention the fact that I have supplies of fruits and vegetables in all months and seasons.  I can try ethnic foods from around the globe that were unheard of just a generation ago.  I am grateful for my modern SUV that hauls my loaded bags home from just a couple miles a way, making the shopping trip basically quick and painless!  I am grateful for the store employees, understanding all those crazy produce codes at the register, checking and removing expired products, keeping the meat and produce fresh and delicious, and their patience with the eccentric and/or irate customers they deal with on a daily basis.  I am thankful for the people that come to the store to plow and salt the parking lot during the winter months, so I can keep our pantry stocked, even when the weather is yucky.

Oh, and there’s one more thing.  I had never thought about this important piece of grocery shopping gratitude until a couple of weeks ago, following our church service.  As we approached our closing prayer and the day’s prayer requests, one of our elders referred to our shut-ins.  He commented that these people, in addition to having health issues, are also lonely and unable to complete ordinary everyday tasks that we often take for granted.  He mentioned specifically, “These folks aren’t even able to go out and do their grocery shopping.”  That sentence caught my attention!  Something that I frequently complain about is something that many older individuals would love to have the physical ability to do again.  Even knowing that their physical nutrition needs are met, through family, neighbors, church members or volunteers like Meals On Wheels, it’s just not the same for these individuals.  Physical limitations not only leave them dealing with pain, medications, and frequent doctors visits, but also the absence of independence.  I certainly have taken for granted the fact that whenever I want to get my groceries or even if I get a craving for a certain item, I can just hop into my vehicle, drive down the road, get what I want and return home without hassle.  That is not the case for the people mentioned here.  They’re waiting for someone to offer to pick stuff up for them or they’re at the mercy of whatever is delivered to them.  Some of the lucky individuals can get out in good weather if someone drives them, but many of them are truly confined to their homes.  So many little things in life, I simply take for granted.  In addition to praying for them that day, I need to remember to offer services to them when I can, and I definitely need to check my attitude regarding the grocery chores.  I am grateful and thankful that I am physically capable to perform this activity on any given day at any given time.  Now that’s food for thought!

Today’s Scripture  I would like to share this passage of gratitude from 1 Chronicles.

Today’s Recipe  So now you know that grocery shopping has never been one of my favorite chores, but I sure do like to eat, so that’s a big motivator to get me there!  I also play a little game with myself…Grocery Ad Guru.  Hey, whatever makes it fun, right?  Anyway, I peruse the week’s grocery ads and see what’s on sale and build meals and recipes around the cheapest finds.  That’s how today’s recipe comes to you.  Last week’s sales included breakfast sausage, mushrooms, fresh spinach and shredded cheese.  They also had eggs for 99 cents a dozen, which is really good in our area.  All the berries were on sale, too.  So one of our meals included this Sausage Quiche with Spinach, Mushrooms, and Onions.  I served the slices with a side of fresh strawberries.  If you like the combination of spinach, mushrooms, and onions, check out my recipe for Chicken Quesadillas with Spinach, Mushrooms, Onions, and Habanero Jack Cheese.  If you like quiche, be sure to check out my recipe for Sausage and Cream Cheese Quiche.

Sausage Quiche with Spinach, Mushrooms, and Onions

This makes 2 quiches, or 16 servings.  It’s perfect if you are serving a brunch or holiday family breakfast.  We like quiche for dinner with a side salad or fresh fruit.  I can serve one quiche for dinner and place the other quiche in the freezer for a fast and easy meal another time.  I bake both quiches and once the second one has cooled completely (baked in a foil pan), I wrap it tightly in aluminum foil.  If I’m lucky I can fit it in a large freezer-safe gallon-size zip-top bag.  Sometimes it won’t fit in a bag, so I’ll give it a second wrapping of foil to avoid freezer burn.  If I’m going to fix it for dinner, I put in the refrigerator to thaw during the day and then bake in the oven that evening.

  • 2 unbaked pie crusts (I buy frozen deep-dish crusts for quiche)
  • 1 16-oz. pkg. mild breakfast sausage
  • 1 cup diced onion
  • 1 cup sliced fresh mushrooms
  • 4 oz. fresh baby spinach
  • 7 eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/4 tsp salt
  • 1 8-oz pkg. shredded mozzarella cheese
  • 1 8-oz pkg. shredded cheddar cheese
Remove pie crusts from freezer and remove all packaging. Place on large sheet pan. Turn oven to 350 degrees.
In large skillet, cook sausage until browned throughout.
Add onions, mushrooms, and spinach. Cook until spinach is just beginning to wilt.
In large bowl, beat eggs. Add cream, milk, salt, pepper, garlic powder, paprika, and cheeses.
Divide sausage and vegetable mixture between the two crusts.
Pour egg and cheese mixture over the sausage and vegetables, keeping the fillings as equal as possible between the two pans.
Bake at 350 degrees for one hour.
Allow quiche to set 10-15 minutes before cutting to serve.