Our Hero: 99 Cents Only Stores
So I’ve decided to take a different turn with my food blog: the 99 Cents Store is where I’ll be shopping. At least for ingredients. At least for awhile.
We’re in a tough economy here and I like to live within my means. 99 Cents Only is within my means, so I’m off and running.
Besides, I sorta dig the people I see in the stores. I like variety and diversity of character. The people I see in the 99 Cents Only Stores are honest, hardworking Americans who know they are cheap. They know that times are tough and understand the value of a buck.
Fellow Shopper...
And some of ’em are just plain fun to shop with. I thought this was a fun picture, so here it is.
Meantime, the stores are interesting. The challenge is that there’s never the same stuff twice. Well, unless you go back twice in the same week.
I bought some raspberries a couple of weeks ago. The same raspberries were being sold down the street for $2 per basket. I got them for $1. I was so excited that I bought an entire flat and made jam. The jam was so good that I ate a lot more than I usually would, but wow, that’s pretty great, right?
Meantime, today I bought broccoflower: a hybrid of broccoli and cauliflower. I love vegetables and I got the entire head for $1, so I was off and running to make…
Broccoflower with Garlic and Anchovies: serves 4 as a side dish
1 head of broccoflower (or broccoli or cauliflower) 1 1/2 pounds, cut into 2 inch flowerets
1/4 cup olive oil
3 garlic cloves, peeled and thinly sliced
2 1/2 teaspoons of anchovies, cut into 1/4 inch bits
1/4 teaspoon crushed red pepper (or a shake or two of cayenne)
Start by boiling the flowerets in salted water until just crisply cooked. 
Remove from heat and scoop the broccoflower into ice water to stop the cooking.
In a nonstick skillet, heat the olive oil. Add the garlic and saute until translucent. I don’t it browned; it always tastes burned to me.
When the garlic is “done,” add the anchovies and saute those until they dissolve. (I bought both the anchovies and the garlic at the 99 Cents Only Store, too.)
Add the cracked red pepper or cayenne. Drain the broccoflower well, and add to the skillet, turning to coat.
This is an interesting dish. If you haven’t tried anchovies, you probably won’t do it now. But I will tell you, it’s not a “fishy” flavor that you’d be getting. It’s that slightly salty, somewhat indescribable but still crave-able flavor that makes you want to keep eating.
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