I love my Shamrocks. I have the purple variety. From a small bunch from Trader Joe’s a few years ago, they now fill two pots, and another repotting is needed soon. I love how they go to sleep every night and stretch their petals full every morning.
Here it is again: Your yearly chance to invite a wee Shamrock plant to call your house its home.
Shamrock blossoms purple
Stocked in Shamrocks
Shamrock blossoms green
Hello, moon. Good night, Shamrocks.
A bag of shredded Brussels Sprouts = good eating ahead!
What’s that you say? You don’t like Brussels Sprouts?! Well, then, feast your eyes on a raspberry tarte or homemade lemonade. The rest of you, come with me to Brussels Sprout heaven.
Trader Joe’s does the shredding. You do the eating.
Start by sauteing some garlic and onion in olive oil.
Add more onion and the bag of B. Sprouts. Include the balsamic vinegar and water as recommended on the bag.
When done, I also squeezed some lemon juice on top. I did not use bacon, but that could be a meat-eater’s happy addition.
I separated the batch into four containers for easy access at meal time.
Here’s the official recipe, but be creative and make it your own:
Thank you for following Things I Love at Trader Joe’s! We’re thankful for you!
The Man at the End of the Line / Narrative.ly
For your reading pleasure…
You’re in NYC. In a city that never sleeps, Trader Joe’s is faced with 24/7 people who love to shop and a flock of customers bigger than anywhere else in the U.S.
Enter the end-of-the-line sign. And the most important part, the end-of-the-line sign holder.
Why is there such a sign and such a sign holder?
With so many people in the store at any given time, it can become disorienting. That group of people in front of you – are they waiting to sample mini pies and coffee? Are they just making their way to the marinated tofu and unshelled edamame? Or are they the end of the checkout line?
Aaron Gilbreath has beautifully captured the swarming TJ experience. His essay, The Man at the End of the Line on the Narratively site, offers insights about TJ efficiency and the people who steer the crowds. It’s a great read.
Here’s a sample:
“The longest wait I’ve ever seen,” a supervisor says, “is fifteen minutes.” But that isn’t the longest on record. A crew member named Teresa remembers lines so long during both Hurricane Sandy and Thanksgiving last year that they snaked through frozen foods in both directions and out onto the street. A desperation filled the air on those days, a fog of tense hysteria that seemed to waft from the throngs of customers who streamed in from the street. “The honor guard had to close the front door,” Teresa says. “We had to let the line go and let people in, let the line go and let people in. It was a process, but we’re efficient.”
[Are you in New York? Please share your end-of-line experiences and thoughts!]
Thanks to Narratively for permission to repost their content.
My dear friend Sabin taught me this trick years ago. It’s a clever way to keep costs down and gourmet points high.
This is what you’ll need:
- 1 can (per 3-4 guests) of TJ’s Dolmas/Greek stuffed grape leaves
- 1 lemon
- Olive oil to drizzle
- 1 pretty plate
Directions: Select your serving plate (very important step). Open the pop-up can of dolmas – no opener needed. Arrange the stuffed grape leaves on the plate artistically. Slice the lemon. Use one slice for the middle of the plate. Cut a wedge and squeeze the juice over the dolmas. Drizzle the olive oil over the dolmas sparingly.
Serve to your guests like you slaved all day.
Greek grape leaves serve up gourmet cred