It was possible in NC, TX, OK, KY, VA as well.
i don't think it be possible to dine on the list 'o protiens ye laid out in that post on this small amount, though. again, i admit that it may be possible in Alabama, but large parts 'o the this mighty nation we live in don't resemble Alabama.Using healthy portion control makes it possible.
when i awoke this mornin', i thought to meself, "as an unmarried male, i'd get me around $200.00 per month from the SNAP program. thats $2.22 per meal....i really ought to try that fer one month so i can attest to how easy it is, or isn't".Buy a box of tilapia filets individually wrapped/sealed in plastic. Take a cast iron skillet, heat it and rub some butter to just barely coat. Season the filet with salt, pepper and garlic. Get skillet hot, add fish, cook on one side 3 minutes. Put the entire skillet under the broiler elements. Garnish with a little melted butter and parsley. Bake a potato. Have a vegetable. Viola, a meal fit for a king less than $1.50. The fillets are available from Walmart. A 5 lb box is less than $3.00 a lb and each fillet is only about 1/4 to 1/3 lb, about $1.00 each. I read an article this week that Maine lobster was selling for less than $5.00 a lb because of early molting (soft shell Lobster). Even so, I prefer the smaller Gulf lobster occasionally and the tail meat runs about $7.50 a lb or 3 tails, when served with potatoes, corn and a green a meal like that can still be eaten a couple of times a month mixed in with less expensive meals. I like Lobster bisque which is easy to make and not terribly expensive. Yet my very favorite meal is New Orleans style Red Beans and Rice. My favorite chicken meal is creole; chicken (hen) stewed with onions and green pepper and rice. My wife does not like hamburger so that was seldom on the menu in any form.
i made mental lists 'o things like potatoes and wondered if i would make me own gravy and then thought 'bout what i needed to make me own. bones...fat...flour...salt...pepper...aye. then i went out fer a walk and ambled by the corner tavern and ate a blackened redfish sandwich with remoulade sauce, sweet potato fries and a pepsi, and gave up the venture.Its all in how you shop, how you prepare a meal, and learning to eat a variety of vegetables to go with the main course. How about today; I boiled what was left of the chicken carcass left from the roast chicken and pot pie. Added about 2 cups thin sliced onion sauteed in olive oil to the broth. I filled 3 individual baking bowls, used hard toast croutons and a toss of mozzarella and baked it for dinner. Voila, French onion soup! (some people make it with beef broth. I prefer chicken.) A tbs sherry on top does the rest. A fresh garden salad and soup is a dinner I make every month of two, planned around the left over chicken I tend to cook on occasion.