Food repetition…List of 10 meals we repeat…Especially while traveling the world…Especially with our limited diet…

Mezzaluna Knife, translates to half moon…

This knife was part of the kitchen equipment available for our use in the house in Boveglio, Italy.  Its sharp and with two hands on the handles making it impossible to cut oneself. That fact, in itself, makes it a must for me. The bonus is the ease in which it cuts and chops just about anything. 

Years ago I read that the average household eats the same 10 items for dinner over and over, week after week, month after month, year after year, with little variation. 

Think about how few items we eat for breakfast! This, of course, refers to cooking at home.  But then again, it may not be different for those dining out several times each week, whether breakfast, lunch, or dinner. We tend to repeat.

I suppose if we made a list of the meals we prefer to prepare at home, that our family or household prefers to eat, this most likely would be the case.  Although it sounds rather boring, many of us find comfort and ease in the repeat of the use of familiar ingredients, spices, and flavorings.

With our limited way of eating, the further restriction is incorporated into this theory. Here’s our list of 10 dinners, all within the confines of our diet (low carb, grain-free, wheat-free, starch-free, sugar-free), not necessarily in order of preference. 

(Please comment at the end of this post and send us your list of 10.  We’d find it interesting to see what others eat).

All meals are made using local ingredients, grass-fed, free-range meats, and organic vegetables when available.

1.  Pizza with a side salad, cooked and/or vegetables
2.  Italian meatballs with sugar-free, wheat-free pasta sauce, topped with mozzarella and Parmesan cheese.  Side salad and cooked vegetables.
3.  Chicken breasts or whole chicken with a side salad and roasted vegetables
4.  Steak with sautéed mushrooms (this could include various cuts of steak, prime rib, filet mignon) with a side salad and cooked/steamed vegetables
5.  Pork which could include pork chops, pork roast, baby back ribs (rub type seasoning, no sauce), side salad, and cooked/steamed vegetables
6.  Pot roast/roast beef with roasted carrots, onions, mushrooms, with a side salad and additional roasted seasonal vegetables
7.  Mexican taco salad with chicken, shrimp or leftover pot roast, olives, tomatoes, onions, grated cheese, sugar-free/wheat free taco sauce (no chips, no shell) topped with sour cream, avocado, or homemade guacamole
8.  Seafood to include crab legs, shrimp, salmon, and cooked fresh fish or crustaceans with a side salad and cooked/steamed vegetables
9.  Hamburgers topped with nitrate-free bacon, sautéed onions and mushrooms, cheese with a side salad, and additional cooked/sautéed/steamed vegetables.
10. Chicken salad, tuna salad, or seafood salad made with onions, celery and mayonnaise atop a bed of fresh greens with a side of coleslaw and cooked/steamed vegetables

When reviewing the above, you’ll note that all we’re really missing with our dietary restrictions is:  potatoes, rice, grains or beans, bread, corn, fruit, processed side dishes, and dessert. When we want dessert, we have nuts (preferably raw) or cheese (preferably hard, unprocessed as much as possible).

Yes, it’s a repetitive menu. Why? For us, primarily for convenience. I can whip up most of these meals in less than 30 minutes of prep time. The most time consuming is the meals that require considerable chopping and dicing, now all done by hand with no access to kitchen gadgets for reducing prep time.

In a perfect world, the side salad we’d have would vary in ingredients and flavors. In both Belize and here in Tuscany with the inconvenience of grocery shopping, we are unable to keep our favorite, romaine lettuce (or other types of greens), fresh for more than a few days. 

In the US, I’d buy cello bags of uncut romaine lettuce easily keeping it fresh in the crisper for a week. Not the case here. It spoils, as do other fresh vegetables in two to three days.

I’m now convinced that some type of spray is used to keep greens fresher longer in certain parts of the world. 

With our current situation of grocery shopping for two weeks at a time, we purchase fresh vegetables, using them quickly with no alternative but to purchase some frozen vegetables for the remaining days. 

While living in Belize, with no car and grocery shopping once a week by cab, we discovered the benefit of making homemade coleslaw, faced with the same lettuce spoiling dilemma. We’d have some type of lettuce salad the first few days using it before it spoiled, then turning to the homemade coleslaw as the repeat alternative.

Green cabbage and carrots that we prep most days for our repetitive coleslaw recipe, a favorite while traveling the world with the ease of finding and keeping the vegetables fresh.

Cabbage and carrots seem to keep easily for two weeks if left uncut and unpeeled until the day of use.  So here’s the repeat.  Except for the first few nights after shopping while the greens are still fresh, we may have taco salad, or the other salad meals above, i.e. #7, #8, or #10.  Once the lettuce spoils (it always spoils before we use it all), we revert to the coleslaw.

I know I’ve mentioned this coleslaw in prior posts.  After all, we make it almost every day of the month.  Over time, we’ve perfected the process of preparing it (cutting the cabbage and carrots) and adding the ingredients for flavor which are few.

We’re posting this recipe once again after many email requests from readers.  The above photos illustrate how we cut the cabbage and carrots, a crucial aspect in producing the perfect crunchiness factor and the mouth-watering flavor. In the US we’d purchased the bags of precut cabbage and carrots which are unavailable as we’ve traveled. Plus, the taste truly is considerably improved by hand cutting, especially the carrots in small chunks.

The eyedropper bottle is a mixture of liquid stevia and sucralose. Unable to consume any form of sugar or quantity it is a staple for me to use in moderation. You can easily substitute other sweeteners that you prefer to use as shown in the recipe below.

After hand cutting the cabbage and carrots since last February (except while cruising, of course) we’re rather pleased with the results, each of us eating a large bowl each night with our dinner. I prefer to eat mine after the entrée. It tastes so good that it tricks my brain into perceiving it as a dessert.

Jessica & Tom’s Repetitive Coleslaw Recipe for World Travel (large portion for 2)

1/2 head small (or less of a large) green cabbage, shredded from small chucks, after removing the core

4 medium-sized carrots, trimmed and  peeled, cut into small cubes

5 T. real mayonnaise (look for a quality brand made with real ingredients without HFCS, wheat, or chemicals)

10 drops liquid stevia or another sweetener or if you’d prefer, 1 T. real sugar or more to taste

Salt to taste

Mix the carrot bits and cabbage well.  Season with salt (we use Himalayan Salt) to taste.  Mix the mayonnaise with choice of sweetener and toss into cabbage and carrot mixture. 

It may be stored in the refrigerator a few hours before serving but best if cold and freshly made, although it will keep fresh if refrigerated overnight. This recipe may vary from any previous posting as we’ve perfected it as we go. 

This recipe is not runny nor does it contain vinegar. The only time-consuming aspect is the carrot and cabbage prep, well worth the extra effort. We take turns cutting it every day and have it down to about 10 minutes, especially using the Mezzaluna knife we found in the kitchen here in Boveglio.  We’d love to carry one of these knives in our checked luggage but doubtful it would pass security.

(Yes, I know artificial sweeteners have been given a bad rap but my diet restricts any foods that contain sugar in any form including fructose found in fruit.  Plus,  Dr. Robert Lustig’s book, The Real Trust About Sugar, a profound life-changing book that we read after we’d already given up sugar, confirming other reputable reports and studies we’d reviewed over a period of time. Not a morsel of sugar has crossed my lips in two years).

There it is, the most repetitive food item in our repertoire of meal repeats. 

Let’s face it, food is fun. Dining is an integral part of our daily lives. It sustains us. It gives us comfort. It gives us joy. It brings us together. It inspires memory and emotions. If done correctly, it can give us good health, renewed energy, a sense of well being.

If you were coming to dinner at our home in Tuscany tonight, we’d be having a string tied grass-fed beef roast, wrapped in fresh herbs from the garden, served with natural au jus, roasted carrots, onions, and mushrooms, stir-fried seasoned eggplant, tomatoes, and basil (from our garden) and of course, a side of Jessica & Tom’s Repetitive Coleslaw Recipe for World Travel.

Repetitive meals are comparable to a happily retired couple being together day after day, night after night. It’s looking at the same face, hearing the same voice, and hugging the same, less than a perfect aging body, and, it still feels good.

 

Its all in the details…

 

Our crab cracking and dining tools 

As a person entrenched in the details, it’s not unusual to me that I have six tools one could use to crack crab legs: two types of crackers, two types of crab scissors, a pick and a small fork, service for eight. It’s not coincidental that I have service for eight.  Who would want to “shell out” (couldn’t resist) enough crab legs for more than eight people? 

This came to mind yesterday when I recklessly spent $48 for two bags of king crab legs plus $28 for the accompanying grass fed New York strip steaks.  

This is for three of us for Sunday night’s dinner; Tom and I and our friend Sue, who comes for dinner every Sunday night since the passing of her dear husband and our beloved friend Chip. She’s a trooper. Our hearts break for her. They were our role models as a happy, retired couple. Now, we are witnessing the depth of the loss of a beloved partner, excruciatingly sorrowful, a double whammy.

We laugh, we cry and we tell endless stories of our 26 years here on the point. (You can read about Chip in my post on June 1, 2012 found here in the archives).  We three deserve steak and crab.  

The combined cost of the meat at $76, plus the veggies and the salad, it may prove to be a $90 dinner at $30 each. We seldom eat in a restaurant.  However, each of the past two Saturday nights we did, first at Osaka in Coon Rapids with daughter and family and then at Biella In Excelsior with son and his wife.  

Dining in those restaurants, the average cost per person was in the $40 range. This justifies my $30 per person cost dining at home on this special night. After all, this is one of five remaining Sunday nights we have left before we leave for our world wide adventure.

Around the 15th of October, the processing of the estate sale begins leaving us no longer able to cook while everything in the cabinets and drawers; the dishes, the silverware, my gadgets and the pots and pans will be marked for sale. Ouch. My gadgets. Bye, bye, gadgets.

So today, while Tom is off to our oldest grandson’s football game, I’ll stay behind and begin the process of going through my many cookbooks.   

Most of my favorite recipes have been scanned, leaving hundreds we’ll never enjoy again due to our low carb, gluten free, grain free, starch free and sugar free diet.  

This diet gave us back our health, evident in the amazing blood test results we each received this past Thursday after Monday’s final doctor appointment.  Best results ever.  Everything perfect. The diet worked.  We’ll never fail to remember that we wouldn’t be able to travel the world for the next number of years if we hadn’t greatly improved our health by eating in this restricted manner. A small sacrifice in the realm of things.  

However, king crab and steak is no sacrifice, allowable for our way of eating. Besides, I can’t wait to set the table one last time with those six crab utensils before some crazy detail orientated fool such as I, buys all eight sets for a ridiculously low price. 

Hum, could I fit two sets of crab tools inside a shoe in one of the six orange suitcases?  Or perhaps, four sets in case we have company.

Estate sale, pantyhose and Eggs Benedict…What???

 

Ha, ha!  A lifetime of panty hose that I pulled out of a dresser drawer!  I can’t imagine these would sell at the estate sale!

Over the past many months in preparation for unloading all of a lifetime possessions, I’ve emptied drawers, closets, and a few cupboards. After all, we are living here, continuing to prepare meals, do mountains of laundry, endlessly entertain and amuse ourselves utilizing copious technological devices.

As time marches near, two months and four days from today, I peruse the items left on the shelves, in the closets,  packed into kitchen cabinets and overstuffed drawers and of course, the intimating array of tools and miscellany in our old basement, Tom’s domain. 

What’ll we do with all of this “stuff?”  

We’ve packed no less than 15 totes of items (the tip of the iceberg) to sell at our upcoming estate sale beginning on Thursday, October 25th, jammed into one of our three guest rooms.  Good grief!  No overnight guests, please! There’s no room to walk around the bed, let alone lay in it!

Another guest room is jammed with banker’s boxes of six years’ of tax returns, plastic totes filled to the brim with “can’t part with” Christmas decorations, photo albums and memorabilia, to be stored by our adult kids (thanks kids!).  

Other than the storage of these six totes, we will have no storage, no “stuff”, nada, nothing when we own other than the luggage in our possession.  

Months ago, we arranged with Jim Anderson, owner of Caring Estate Sales to conduct our sale.  We’ve met with him twice, spoken to him on the phone a few times, feeling confident about having chosen him.  

When we met with him, he specifically stated, “Take everything you want to keep out of the house before October 25th;  luggage, totes for the kids to store, food in cupboards, leaving behind everything to be sold, including the clothes in the closets.  Leave everything in its place!  Don’t pack.”

I packed the 15 totes.  Why?  I don’t know why.  I just did it.  It made sense months ago to start going through everything, tossing unwanted unusable items, taking usable items to Goodwill (which I did) while sifting for morsels of memorabilia.  Now I must stop.

Speaking to Jim again yesterday, apologizing for asking the same question over and over, acknowledging this would be the last time I’d ask, “Do I really leave “stuff” in the cupboards, closets, drawers?  Does Tom need to go through everything in the basement, sorting and tossing?”

His answer, “Yes, leave the stuff in its place and no, Tom doesn’t have to go through anything in the basement.  We prefer to do everything ourselves, pricing as we go.  You will inspect and approve the items and the pricing before the sale begins.”  

I’m flabbergasted! It finally sinks in: leave everything in its place. Stop packing except our luggage and the totes for kids.

What does this leave me to do in regard to “stuff” only, that I haven’t done thus far?  (Bear with me, it helps to make a partial list to which I continually add as I really dig in after Labor Day. I’ll copy and paste the list to my “to do” tab in Excel).

  1. Empty and clean the two refrigerators and huge freezer in the basement, the Subzero in the kitchen, distributing all usable food to our kids and neighbors.

2 Clean out all the food in the storage room in the basement and all food in kitchen cabinets.

3. Remove all wine from the Subzero wine cooler in the kitchen, beer in the basement and distribute them to family and friends.

4. Empty and clean cabinets in bathrooms of all toiletries.

5. Finish cleaning dresser drawers of all personal effects such as underwear and pantyhose as in above photo (who’d buy used pantyhose or underwear, anyway?)

6. Clean Tom’s walk-in closet. He has the equivalent of three large totes of relatively useless papers to go through. 

7. Go through all the kitchen drawers in search of memorabilia

8/ Go through all of my approximate 100 cookbooks, scanning favorite recipes, keeping in mind our low carb, gluten-free, sugar-free, wheat and grain-free diet. (Good job to start today!)

Of course, this list does not include trip related tasks: second passports, visas, banking, doctor appointments, final immunizations, prescriptions, insurance, selling our cars, setting up our mailing service in Nevada, changing addresses for all of our insurance, credit cards, banking, etc., on and on.

I’ve had way too much time to think about all this. Realistically, if we waited until the last month, we’d somehow get all of this done.  

Now, I have to go dig out my favorite recipe for Hollandaise Sauce from The New Antionette Pope School Cook Book, published in 1973. 

This is my double boiler which  purchased years ago at an estate sale for $2. I gave it to my friend Karen who kindly offered her home when we’ll need a place to stay before the sale begins at our house.
It is this very recipe that assisted me in winning First Place in an Eggs Benedict Contest entitled, ‘The 1986 Eggs Benedict-Off”.  Here’s the recipe for the sauce. Its much easier than it looks.  

I must make this recipe one more time before the sale using my absolutely perfect 1950’s glass double boiler that I bought 30 years ago at a garage sale for $2. OK, I will go get the double boiler from the storage room in the basement and take  a photo which is below. Bye, double boiler. Hello, world.

Page 1 of recipe. Click to enlarge
Page 2 of recipe

 

Hot today! Ouch! Recipe for gluten free fried walleye!

Yesterday morning around 9 am our power went out.  Of course, it was one of the year’s hottest days, hovering in the 90’s.  Mostly, we stayed indoors moving our big fan from room to room in a futile attempt to stay cool.  We didn’t complain.  No AC.  Humid.  Sticky.


Our house, uncharacteristically untidy with bits of fresh cut grass everywhere after a house full of adult kids and grandchildren last week and all day Saturday, well into the evening. 

My plan for Sunday was to vacuum, sweep and clean in the comfort of air conditioning.  I work quickly.  I could be done in two hours including a few loads of my favorite task, laundry.  

Cleaning up after an early breakfast of sausage, eggs and delicious gluten free coconut flour pancakes, I started the dishwasher, the washer and the dryer. While watching the taped version of Sunday Morning, (check out the link if you missed it), we settled into our comfy chairs while we contemplated what items to post for sale on eBay.  Poof!  The power went out.

Jess’s Gluten Free Coconut Flour Pancakes
(Better than regular pancakes. Low carb. Doesn’t spike insulin). Use sugar free syrup and real butter if following a low carb diet. 35 carb grams for entire recipe that serves 4-6)
8 eggs
½ cup coconut oil or melted butter
½ cup unsweetened coconut milk (may need more for consistency)
4 tsp. sweetener or four packets of sugar free
½ teaspoon salt
½ cup coconut flour (No need to sift. Stir well)
1 tsp baking powder (I use GF, aluminum free)

Blend together eggs, oil, coconut milk, sugar, and salt. Combine coconut flour and baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2.5 to 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes about 8 pancakes.

We each held our breath while we waited for it to come back on, looking back and forth at one another, afraid to speak. After a long silence, we popped out of our comfy chairs running around the house to notice the state of our affairs.

The washer, dryer and dishwasher stopped mid-cycle.  (BTW, an ant just ran up my leg.  I am hot and sticky a half hour after a cool shower and now ants are crawling on me as they would on a dropped cherry Popsicle in the dewy grass on a steamy day)! Do we open the windows or try to retain the cool air? We kept them closed.

Within an hour, a long enough wait, Tom left to load up four of the five gallon gas cans to fill the wired-to-the-house generator we had purchased years ago. Minutes later he returned to fire it up, much to our mutual relief.  The house powered up, the dishwasher resumed its cycle while the washer and dryer awaited my commands but…not AC.  

NO AC!  We were having company for dinner at 5 PM.  Gluten free almond flour battered fresh caught walleye cooked in coconut oil on the hot stove (BTW, the stove started working again yesterday morning!  Go figure). The hot stove and no AC!  Twenty-four dollars worth of fresh walleye in the refrigerator and no AC!  

Determined to continue as planned, we went about our day.  Tom read the newspaper, moved his multiple lake-water pumped sprinklers around the yard every few hours, paying special attention to my flowers that were not looking well on this hot day.

I scurried around the house doing my tasks, occasionally stopping to stand in front of the oversized oscillating fan which we hauled from room to room as we worked.

Strangely, I didn’t think much about leaving in three months. I didn’t attend to the little piles of papers, bins of clothes and stacks of myriad accouterments that I usually mull over on the weekends. My only thoughts were the two new items I posted on eBaya variable speed band saw and a pontoon boat cover; and the preparation of the walleye for the company for dinner in the hot kitchen.

The GF fried walleye, the salad with homemade ranch dressing, the fresh green beans, the raw sugar snap peas with dip and the sauteed GF bread cheese was the perfect dinner, enjoyed by all while the fan whirred back and forth between us.

Jess’s Gluten Free Fried Walleye

2 lbs prepared firm fish filets (walleye, tilapia, cod)

2 cups almond flour, breaking up lumps by hand in large bowl

3e eggs beaten½

cup unsweetened coconut milk, mixed with beaten eggs½

tsp salt½

tsp pepper½

tsp garlic powder½

tsp onion powder

1 cup coconut oil
1 cup olive oil
Begin to heat both types of oil in large non-stick pan
on medium high heat.  Beat eggs, salt and coconut milk in large bowl suitable for dipping filets. Mix remaining  seasoning with almond flour. Set bowl of eggs and milk next to the bowl of almond flour with seasonings.
Dip filets, one at a time in flour mixture, then eggs mixture, then back into flour mixture, patting gently with fingers to ensure fish is covered in flour. 
Place the filets in preheated oil and fry for about 3 minutes, making sure bottom isn’t sticking lifting with a metal spatula.  Do not overload the pan with filets.  Cook in a few batches.
Turn carefully when brown on one side using spatula, not tongs (tongs will tear off coating).  Cook another 3 minutes or longer to brown and cook fully.
Place cooked filets on parchment paper to drain.  Continue process until all filets are cooked.  Since batter flakes into oil while cooking, which slows the cooking process, occasionally spoon off bits and pieces with a slotted spoon or small strainer, keeping  oil as clean as possible.
Serve with favorite sugar free low carb tartar sauce or other sugar free low carb dipping sauce.

 

Bed was another story. A hot, fitful night of tossing covers, turning over and over, awakening us both many times throughout the night. 

This morning the repair person from our gas company’s appliance warranty plan is coming to fix the stove. Ha! The stove now works but I didn’t cancel yesterday after the stove started working when the power went out and the AC quit.

Our AC is under warranty. Sure, the stove repair person may not know how to fix the air conditioner. We could get lucky. However, with a captive audience, I will try to convince him to get someone here that can fix it TODAY!!!

I can’t tell if this is resourceful or conniving. Whichever it is, it’s going to be over 100 today. Too hot to handle!

Aaahhhh!!! The stove repair guy just called to let me know he’s on his way. I tentatively asked him if he also works on AC. He said, “YES!” Yeah!

One hour later:  It’s back on!  We have AC.  He said all of the components that start up the unit were destroyed when the power went out.  He had the parts on hand and.. it’s already cooling down in here.  

As for the stove, I confessed. I told him that we got the stove to work as long as we unplug the battery charger and room freshener from one of the GFI outlets in the kitchen.  (There obviously is an electrical issue which we will address later.  For now, we unplugged the two items).  

He was thrilled the stove worked. He said he had to go help other customer’s who’s AC is out, in this 100 degree weather.  As he walked out the door he turned, smiled and said, “No worry about the stove, I have other “fish to fry.” 

Hahaha.

Worrying about ice cubes…

As I hauled out one box after another to our overflowing garbage and recycling bins today, a powerful sense of determination drove me to keep up the pace I had started on Monday.  

Yesterday, I had two more vaccinations; the first in a series of three rabies shot and a single Meningococcal vaccine.  The risks of serious side effects from either of these vaccines are fairly low, although approximately 50% of the population experience mild side effects, including flu like symptoms with a fever and/or redness and itching at the site of injection.

After Tom had these same vaccinations last Friday, he felt lethargic, achy and “out of sorts” (his words) over the weekend.  I guess I feel somewhat the same today.

In any case, I kept myself busy all day, making a trip to the auto repair shop to have a valve stem replaced on a tire, followed by a quick trip to Kohl’s to return an item I’d purchased online. While browsing the store, which I seldom do, I happened across a nifty item for our travels, buying two in the process.  Here it is:

Nifty 32 oz. BPH free drink holder

In looking on the inside of the bottle, there is a  1½” cylinder that holds a gel-like non-toxic item, that can be frozen to keep drinks cold.  While worrying about “safe” ice last weekend, I ordered four ice cube trays with lids to ensure we’d be able to make ice from purified water.  
In discussing our endless list of “habits” we’ll need to break living outside the US, we had struggled with the reality that clean, “safe” ice may be a commodity that we will be forced to include on the “goodbye” list.  

By bringing our own ice cube trays and getting settled at a vacation rental, we will fill them with bottled/purified water to make our own ice.  Every property has a freezer and bottled water for our use.

Also, the ice cube trays with lids will function as jewelry boxes for my earrings, bracelets and necklaces, preventing them from tangling. Since customs in some countries require prescriptions to be in the original bottles, we can each use a tray while situated to contain our weekly medications and supplements, thus preventing the necessity of bringing those bulky 28-day pill cases. 
When I had ordered the ice cube trays online last weekend, I had no idea I’d find these sports bottles that will serve us well for our daily doses of iced tea and water. The iced cube trays will be perfect for Tom’s cocktails.  I couldn’t get home from Kohl’s quickly enough to put the cylinders in the freezer so we could test them tonight with our iced tea.  It took about three hours for them to fully freeze.
Here we sit this evening, enjoying our new bottles of iced tea, knowing that we’ll need two more of these bottles allowing another to freeze while we are using one.  Back to Kohl’s in a few days.

The bottles originally cost $12.99 each.  They were on sale today for $5.99 each.  Today, Wednesday, is Senior Discount Day at 15% off, resulting in paying $10.18 + tax for two, as opposed to what would have been $25.95 + tax.  

While at Kohl’s today I also bought a pair of white KEDs and brown slide sandals.  The KEDs worked out great. But, when I walked around the house in the sandals, they hurt my feet and I will return them. 

The total bill for the bottles and the two pairs of shoes was $51.  Kohl’s was offering their “Kohl’s Cash” today, giving me back a $10 gift certificate that may be used for any purchase within a certain date range that happens to fall into next Wednesday.  

I will return to the store next Wednesday to return the sandals and, while there, use the $10 “Kohl’s Cash,” to purchase the two additional bottles for $5.99 each at a total of $10.18 + tax (once again using the Wednesday Senior Discount), use the “Kohl’s Cash,” pay the remaining $.18 + tax and bring home the additional two bottles.  That’s my kind of deal!