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Always always always credit card. It's good and bad - I can see clearly how much I spend on groceries that month, but on the other hand, it's difficult to budget while I'm actually spending - I don't usually really look at the total until my credit card bill comes...

I use my credit card because I get points and I pay it off every month so I'm never charged interest. With the points I've upgraded my mixer to a KitchenAid Professional 600, and gotten a Viking immersion blender (325 watts of pureeing power!!) with all the attachments, a fancy TeaPosy teapot and flowering teas, and other kitchen toys.

Always cash for groceries, gas, you name it. Ithink the grocery store should have a cash only line. Maybe that way I would be the only one in it and not have to wait for people to rummage through their purses for charge cards or checkbook then have to wait for them to fill out their check.
My 2 cents, pennies that is.

Maryland Crab

I got into CC trouble when I was a young college student and charged so many necessities that I ended up paying off for YEARS! Now I use debit for almost everything. I earn points on it so I use it whenever possible. I only keep a smallish amount in that account since it's a debit. My bank tracks and categorizes my spending when I use the debit card or checks. I rarely have cash on me although it is more frequent in the summer because of the farmers market. I only use checks to pay my rent and I ask every couple months when they will switch to an online system. (She keeps saying it's coming soon.) Healthcare spending goes on my FlexSpending card. Utility bills and car insurance get paid online with the debit card to earn points once I've put the proper amount in the account.

Yes! I went to high school across the street from Yumi Yogurt...it is a classic :)

i love this place :) IT IS AMAZING!!!!

The Baogette on Christopher st. (120 Christopher st.) is better than the one on lexington. In addition to the regular banh mi's they have pho in the back. I'm Vietnamese. I've grown up eating Vietnamese pho and I've had pho in Vietnam. Let me tell you, the pho there is delicious! It comes close to one of my favorites. The soup is so hearty and really hits home for me. The scallions are fresh and you can really smell the ingredients. Taste like how my grandma used to make it! I also tried the beef tongue. Exceptional as well.

Thanks for the responses. I made my Bierocks/Runzas/Cabbage Burgers last night and they were really good. Here's my recipe (I doubled the recipe).

Dough (I doubled this)

Proof yeast:
2 T warm water
1 package or 2 1/4 t yeast
1/2 t sugar

Dough mixture
3 c flour
2 T sugar
1 t salt
3/4 c + 2T of scalded milk
2T shortening (I used lard)
1 egg slightly beaten

Filling (I doubled this)
1 onion diced (I used visalias)
1 T olive oil
2 cloves garlic minced
1/2 lb ground chuck
1 T canola
1/4 cup white wine
1/2 lb chopped napa cabbage
salt and pepper

I proofed the yeast for about 20 minutes. Then I added the remaining dough ingredients and used my stand mixer to combine. I switched to the dough hook and kneaded for about 5 minutes until the dough became smooth and elastic. I covered with plastic and let rise while I cooked the filling.

I placed the olive oil and the onion and a pinch of salt in a large dutch oven over low heat. I cooked for 30-40 minutes stirring occasionally until the onions were lightly carmelized.

Meanwhile I heated the canola oil in a skillet over med-high heat. When hot, I added the ground chuck and stirred constantly until the meat was browned. I drained it in a colander and deglazed the pan with the wine.

When the onions were cooked, I added the garlic and cooked for a minute or two then added the beef, deglazed pan juices and cabbage. I turned the heat to med-high and cooked until the cabbage was tender. I found that I need to add a fair amount of salt and pepper. I turned off the heat to let the mixture cool.

The dough rose for about 30-45 minutes. I rolled it out into a sheet on a floured board to about 1/4" thickness (the dough was really easy to work with; very soft but not sticky). I cut the dough into 18 squares measuring about 5 x 5 inches. I then used a #30 ice cream scoop to place a little less than 3 tablespoons of filling on the middle of each square. I then sealed the packages by pinching together opposite corners so they met in the middle then sealing the edges. I turned them over and formed them into balls making sure the sealed edges were under the rounds. I placed them onto greased cookie sheets and baked them in a 400 degree oven until they were browned, about 15 minutes.

The dough was perfect. Kind of puffy and carameled on the bottom if the filling mixture leaked a bit. The filling was good too. I froze half the recipe after baking.

Here's one, If you find it helpful:

FILLING:

1 lb. raw hamburger(crumbled)

3 cups shredded raw cabbage

1/2 medium onion (chopped)

1 1/2 teaspoon salt

1/2 teaspoon Accent seasoning

1 1/2 cups water

Pepper to taste

Heat large skillet. Add hamburger and brown lightly. Drain off all fat. Blend in remaining ingredients. Mix well. Bring to boiling point, turn down heat and simmer, uncovered 20 minutes or until all water has evaporated. Cool.

DOUGH:

1 package dry yeast

1/4 cup warm water

2 teaspoons sugar

2 cups flour

3/4 cup milk (scalded and cooled)

1/2 teaspoon salt

1 tablespoon shortening (melted)

Add sugar and yeast or warm water in large bowl. Let stand 5 minutes. Blend in milk, salt, shortening and flour. Mix well. Turn dough out on a floured board and knead several minutes until smooth and elastic. Place dough in a greased bowl. Cover bowl with damp cloth. Let rise until double in bulk about 30 minutes.

Roll dough onto a rectangle about 1/4 inch thick. Cut dough into squares about 4 to 5 inches in size. Place 2 heaping tablespoons of cabbage meat mix in center of each square. Bring 4 corners together and pinch shut. Gently mold into circular shapes. Place burgers, seams down on greased baking sheet. Let rise in warm place about 20 minutes. Bake in preheated oven at 375 degrees for 30 minutes or until done.

I like to slice them and then add a little raspberry vinaigrette. So yummy!
I think I will go purchase several today - I'm craving them now!

@wunami - Yes, Yes! With a sprinkle of lime and some very good soy sauce. Will have to try the sesame oil as well. Also in a sandwich on some lightly toasted brioche with some bacon and a little lump crab salad (drooling now!). I hope I can find some California avocados soon - I've only seen ones from Mexico in our local markets and this peeves me no end!

Straight up!

Spoon in one hand.

Avacado in the other.

My ideal dessert :)

smashed on a tortilla sprinkled with salt and lemon juice. Or, spread a tortilla with refried beans, top with thinly sliced avocado and a sprinkle of hard cheese.