Supermarket musings

   July 19, 2011 11:42 am    2

 

Hand me a baseball bat and I'll show you how I feel about self checkout lanes.

A few scraps of supermarket news:
First, Wegmans on Peach Street has revamped their prepared foods area, opening up the middle and letting shoppers see everything from beer to sushi at once. I know the old way, I was very confused about what they had and where to go to pay, etc. Now it seems much more logical, neat and appealing. I want to spend more time perusing and it’s less of a hassle to get in and out.
Some stores, none around here, but nationwide are getting rid of their self-checkout aisles.
I hate those things. I’ve never had a smooth transaction, always needed a clerk to help me get out.
One time I was tempted out of a long line at the live person checkout aisle to the self-checkout. I had a lot of stuff, but I thought it would be easier to do it myself than wait 20 minutes in line.
It was the worst shopping experience of my life. It took 45 minutes to get it all done, the bagging area kept getting full, the machine kept yelling at me and locking up and I couldn’t get anyone to come and help me.
Now I want to take a baseball bat to them every time I see them. Progressive Grocer magazine said some stores are getting rid of them, thinking that they waste an opportunity for customers to interact with store employees.
If you ask me, they just plain don’t work.
Maybe I’m just not smart enough to use them. Let me know how you feel.
OK, I’m off my soap box. If all you came for was a recipe, here you go. Locally grown squash are already available. Here’s what looks like a delicious way to use them.
SQUASH CASSEROLE
4 eggs, lightly beaten
1/2 cup vegetable oil
1 cup biscuit/baking mix
1 can (4 ounces) chopped green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped yellow summer squash or zucchini

1. In a large bowl, combine the eggs, oil and biscuit mix. Stir in the
chili peppers, onion, garlic and half the cheese. Stir in squash.
2. Pour into a greased 9-by-13-inch baking dish. Bake at 350 degrees for 40 minutes;
sprinkle with reserved cheese. Bake 5 minutes longer or until cheese is
melted.
Serves 10 3/4-cup servings
Per servings: 274 calories, 21 grams fat. 109 milligrams cholesterol, 359 milligrams sodium, 10 grams carbohydrate, 2 grams fiber, 9 grams protein
— Good Neighbor Recipes

 

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