Food Diary: How a 35

May 13, 2023

By Bon Appétit Contributor

Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows one anonymous reader's week of expenses related to groceries, restaurant meals, coffee runs, and every bite in between. In this time of rising food costs, The Receipt reveals how folks—from different cities, with different incomes, on different schedules—are figuring out their food budgets.

In today's Receipt, a 35-year-old prep cook who works seasonally at a private country club kitchen splurges on Oreos, eats lots of family meals at the restaurant, and goes to dive bars with her husband, who also works at the club. Keep reading for her receipts.

What are your pronouns? She/Her

What is your occupation? I’m a seasonal worker. I work as a line/prep cook in private country club kitchens, with a focus on pastry.

What city/state do you live in? Jackson Hole, Wyoming

How old are you? 35

What is your annual salary, if you have one? About $50,000, not including overtime and bonuses. (This past winter season, I had overtime every week.) My husband and I are both seasonally employed and do not work for two (nonconsecutive) months a year; I am a dual-seasonal employee, meaning the same company employs me for both winter ski season and summer fishing/golf season. He works as a bar manager at the same country club as me and makes about $90,000 a year.

How much is one paycheck after taxes? About $2,000

How often are you paid? Biweekly

How much money do you have in savings? $60,000

What are your approximate monthly expenses beyond food?

Do you follow certain dietary restrictions? Dairy gives me trouble these days, but I just take a Lactaid and deal with it. I am willing to sleep on the couch for a good cheesy pizza.

What are grocery staples you always buy, if any? Eggs, almond milk, some sort of cheese (all cheese is good cheese; I am from the Midwest, after all), kale or spinach mix, bananas.

How often in a week do you dine out versus cook at home? I try to eat out maximum twice a week. It's usually for brunch because it's more affordable and my husband works nights.

How often in a week did you dine out while growing up? Once a week, sometimes none.

How often in a week did your parents/guardians cook at home? We ate at home almost every meal. I would eat school-provided lunch during the week. My single mother didn't like to cook but made a huge effort to get me interested in food as more than just nourishment. She encouraged me when I wanted to make bread and bake from scratch.

I am too nervous about the new season to eat real food, so we drink coffee and drive the 10 minutes from our employee housing to work.

5:21 a.m. After driving 20 hours in two days from visiting family in the Midwest back to Jackson Hole for the first week of our seasonal jobs at a private country club, I’m hopeful for a full night's sleep. But two hours before my alarm goes off, I am too anxious to fall back asleep, so I bide my time to get the coffee maker going until my husband wakes up. We enjoy our coffee smooth and strong. Currently, we are drinking a medium roast by a local Jackson vendor: Great Northern Coffee ($10.99 a bag, previously bought). I prefer mine with a splash of Simple Truth Organic Almond Milk ($1.99 for a 32-ounce carton, previously bought).

My husband and I made a grocery run yesterday at Smith's, one of the few grocery stores in Jackson. After not working for a month during the off season, shopping was a tough balance of getting enough to last the week and not spending a fortune. This morning I am too nervous about the new season to eat real food, so we drink coffee and drive the 10 minutes from our employee housing to work.

12:21 p.m. I am really regretting my non-breakfast. Although I work in the kitchen, I often don't eat for several hours—I am starving but have a long prep list to complete before I can stop to eat staff meal. Our employer provides one staff meal a day, and it's up to each of us to grab food whenever we can find a moment. Today's spread is beef carnitas with a salad bar. Two refried bean tacos with onions, spring mix, and rice on yellow corn tortillas will have to hold me over until dinner. I wolf down my lunch before getting back to work. Opening day for the season is next week, and the kitchen staff has a lot to prepare and recipes to rework.

5:12 p.m. My husband and I are in the mood to celebrate the start of the new season, so we head to one of the few true local watering holes after work, The Bird. It's a five-star dive bar where the bartenders don't take any bull and the view of the mountains is breathtaking. We each get two beers (Melvin IPAs for me, Snake River Brewing for him) and enjoy the view ($33, including cash tip).

7:34 p.m. Back at our apartment, I fire up the oven and stovetop, a luxury we haven't enjoyed in previous employee housing. We just want to eat something satisfying and easy. I wash, oil, and salt two sweet potatoes ($1.79 at Smith's, previously bought) and roast them in the oven, then butterfly and sauté two Thai-style chicken sausages from local company Bovine and Swine that I was gifted at work at the end of April that have been collecting freezer burn. I also warm up the last little bit of the turkey chili my husband made last week, not wanting to waste it. I serve it all over a handful of Simple Truth Organic Kale/Spinach Blend ($5.99 for a pound), topped with Kroger's pepper jack cheese ($1.99 with coupon), chopped cilantro ($0.89 a bunch), and hot sauce my brother-in-law made last year from peppers grown in his garden. The hot sauce seems to have gotten significantly spicier since then and I foolishly dump it on my "chili dog." It's not a photogenic meal, but it does the trick. My eyes are watering as I eat.

The double chocolate Oreos ($4.59) we splurged on yesterday are singing their siren song from the cabinet, but we resist and head to bed before 10 p.m.

"I squealed out loud when I saw the eggs discounted [to $1.12] at Smith's"

7:15 a.m. Coffee with almond milk again to begin the day. I savor it while looking out at the melting snow. Jackson Hole had record-breaking snowfall this past winter, but I am gleeful watching it slowly melt. I can hardly wait to go hiking and see the outstanding wildflower show that I know is coming.

My prep list at work today is substantial, so I want a big breakfast. I reheat some sausage and peppers left over from brunch a few days ago. I add two scrambled eggs that I froze before leaving last season—we’re living in the same employee housing we did for the winter 2023 season. They look downright disgusting when I add them to the hot skillet, and I warn my husband we might get food poisoning. However, they taste normal and are a much-needed addition to the leftovers to stretch it for two people.

We also make a smoothie in our Ninja Blender: a Dole banana ($1.10 for four), a small handful of Private Selection Triple Berry Frozen Fruit Blend ($9.99 for a three-pound bag), a scoop of vanilla-honey Greek Gods yogurt ($4.99), and a splash of almond milk. My husband doesn't eat enough greens (according to me), so I throw in a handful of kale/spinach mix and hope he doesn't say anything. I also pack my Blender Bottle for work with a scoop of Garden of Life plant-based organic protein ($21.99 for 18 oz., previously bought) and Orgain Collagen Peptides ($28.99 for 16 oz., previously bought).

11:21 a.m. I am R&D’ing (that's researching and developing for you non-kitchen speakers) several bread recipes today, and after taste-testing all morning, I am not hungry for a staff meal. I also snack (heavily) on the chocolate chips I am using for a gluten and dairy-free cookie recipe. Eventually, my headache tells me to eat real food. I heat up the leftover sweet potato "chili dog" (sans hot sauce) from yesterday and eat it standing in a corner of the kitchen while keeping an eye on the rosemary and garlic focaccia in the oven.

2:45 p.m. Everyone was able to finish their prep lists early, so we have a short workday. I am thrilled since the sun is bright and it's above 60 degrees. I head to the on-site gym while I wait for my husband to finish up his workday. I lift weights for about 30 minutes, then drink my protein shake in the parking lot.

4 p.m. My husband and I drive back to our apartment for a snack made from our previously bought groceries: Private Selection Roasted Red Pepper Hummus, Kroger's Caramel Rice Cakes ($2.29), and hard-boiled eggs made with Kroger's extra-large Grade AA ($1.12 for a dozen). I squealed out loud when I saw the eggs discounted at Smith's. In Jackson, I haven't seen a dozen eggs under $5 in months. I bought two dozen and boiled a few for snacks.

We are anxious to take advantage of the short work day and the hint of spring, so we eagerly head out for a hike along the Snake River.

7:15 p.m. After a 4.5-mile hike in the sun, we are feeling refreshed and energized. At home it's my husband's turn to make dinner. Since we have a surplus of eggs, he's making a version of shakshuka. He simmers the eggs in a mixture of sautéed garlic (50¢ a head), the zest and juice of a lemon (59¢ each), cilantro (89¢), grilled onion (67¢), green pepper (79¢), and a whole 28-ounce can of Kroger's crushed tomatoes ($1.69). It's more than enough for dinner with leftovers. I devour mine over a kale/spinach mix, and we toast some sourdough bread I found in the back of our freezer with a little butter.

My husband and I are continuing our game of Oreo chicken. Neither of us want to be the one to open the package, so we do the dishes and read before bed.

We make our first-ever stop at Whole Foods in our four-year tenure in Jackson Hole.

7:30 a.m. We heat up the rest of the shakshuka and top it with more pepper jack cheese and cilantro. Neither of us are hungry, but we know it's going to be a long day. I blend up another smoothie to drink at work. This one has carrot, Greek yogurt, frozen fruit blend, almond milk, and protein powder. It has a strange orange-brown color, but I put it in my backpack anyway.

9 a.m. The kitchen is bustling today. Chef wants a full run-through of the menu. We are less than a week out from opening day, and he wants everything dialed. My coworkers and I hustle and hardly have time to stop. I chug my strange-colored smoothie while I stir my peach compote on the line. I get down to the break room late and get the last of the staff meal: half of a BBQ chicken breast, a biscuit, and a handful of salad mix. My husband has a moment to grab food too, and we eat hurriedly at a table in the deserted dining room.

Over the course of the shift, I also sample: two honey-glazed carrots, a spoonful of cannoli cheesecake batter, most of a freshly grilled pita bread, and a handful of chocolate chips. It's a long day but short in comparison to the 10- to 12-hour days we’ll be working during the thick of the summer season.

5:52 p.m. We’ve been putting off going into town for necessities. We begrudgingly make the trek to the one and only department store. We are both tired and contemplate getting dinner in town but ultimately decide to make dinner at home. We have a deep appreciation for our current living situation with a private living space and kitchen after sharing employee housing with six others at our last job. Tonight my husband has a craving for yellow curry, so we make our first-ever stop at Whole Foods in our four-year tenure in Jackson Hole to buy a bottle of Mekhala Yellow Curry paste ($6.49).

6:30 p.m. We have a few odds and ends for our curry: chicken thighs from Smith's butcher ($8.48; I save half for dinner later this week), shredded carrot, Thai Kitchen unsweetened coconut milk ($3.49), chicken stock we made last season from scraps, Yukon Gold potatoes ($1.64), the second half of our green pepper from the shakshuka. My husband makes rice with the rest of the chicken stock and adds a bay leaf. We finish it with a squeeze of lime juice and chopped cilantro. While we eat, we discuss where to go hiking this weekend.

The package of Oreos remains unopened.

I’m not sure if there's anything better than tacos eaten in your pajamas.

7 a.m. This morning I am extremely tired. My husband makes coffee and I drink it in bed, doomscrolling. I have all the ingredients to make breakfast sandwiches but not the energy. I eat a hard-boiled egg with a little mustard while my husband showers.

1:21 p.m. The day slips away. My prep list is long, and I forget to break for the staff meal. By the time I make it down to the cafeteria, there isn't much. I wolf down what's left: pulled pork on a hamburger bun.

4:30 p.m. Our employer is throwing a catered party for a senior member of management. All staff are invited. It's a nice change of pace from the busy kitchen and gives us a chance to mingle with other departments. The food is delicious, catered from a place in town I’ve never been to: Pica's Mexican Taqueria. I happily chow down on a pico salad, some chips, and guacamole while talking fly fishing with some of the river guides. They promise to take me out when the weather gets warmer; they know all the secret fishing spots. As I sip my free margarita, I admire the view from the window: bald eagles diving for their own fish dinners over the river.

6 p.m. Back at home. I decide to take my book and camp chair down to the river just a five-minute walk away. It's a beautiful, bright evening and I read while looking at the neighboring mountains still covered in snow and enjoy the sound of the rushing water.

7 p.m. My husband brings leftovers from the party and I heat up two Mission yellow corn tortillas from our freezer and top them with the party's green peppers, chicken, pico, and guacamole. I’m not sure if there's anything better than tacos eaten in your pajamas.

9:15 p.m. I ask him if he wants to open the package of Oreos, and he says, "Nah, I’m good."

I eat a caramel rice cake we previously bought from Smith's and forgive him, because: tacos.

It will be our last Friday night off for the rest of the summer.

7:30 a.m. I am determined to not repeat my mistakes from yesterday. I force myself out of bed with plenty of time to heat up breakfast and pack myself a lunch. I toast some sourdough bread I got from work (460 Bread from Driggs, Idaho), top it with more of the leftover Pica's guacamole and peppers, and scramble an egg. It's a poor man's avocado toast, served over a handful of spinach and kale. For lunch, I pack the rest of the rice leftover from curry night, add some spinach, and a heaping spoonful of Newman's Own medium salsa ($3.99 from Smith's).

11:56 a.m. I break long enough to throw my rice mixture in the microwave and toss in some black beans from the staff salad bar. I eat standing next to my work station, slowly adding milk to the cream cheese frosting I am making.

3:00 p.m. Chef and I are doing a final tasting of the brunch menu items I just baked. We sample orange and cranberry scones, Canadian bacon and cheddar cheese croissants, cinnamon rolls with orange and vanilla frosting, as well a few cookies, including a gluten and dairy-free cookie I’m pretty proud of. By the end of the tasting I need a nap, but am pleased with everything. Chef lets us go early as we will be working seven long days for opening week.

5 p.m. My husband and I are in no mood for cooking. It will be our last Friday night off for the rest of the summer, when we will both be working 10 to 12 hour shifts on Fridays and for most weekends. We want to take advantage of the off season, when it will still be possible to go out to dinner without a reservation. We head into town to our favorite local happy hour spot, Eleanor's Bar. We are starving and order a half portion of vegetarian nachos ($9), a few beers (two Melvin IPAs for $3.50 each and a Blue Moon for $3), and two shots of Tullamore D.E.W. (a service industry favorite whiskey, "ol’ Tully bones"). We snack while reading our completely ridiculous horoscopes in the daily paper ($35.54, including cash tip).

We meander through town, enjoying the nice weather, and finally settle on a place for dinner. Big Hole BBQ is our kind of spot. My husband who loves BBQ gets the B-Melt with shoestring fries ($18) and I get the chicken-bacon wrap with coleslaw ($15). We eat and enjoy the people watching. We don't finish our food and take half of each sandwich for leftovers ($52, after tax and tip).

After dinner, we take the long way back to the car, along the creek. The sun is setting and we slowly walk along watching for the white-tailed deer that commonly show up during this time of day.

What is the number one rule about grocery shopping? Never, ever go when you’re hungry.

8:45 a.m. We sleep in, both grateful for a slow start. Eventually, I heat up five corn tortillas, throw the last of the Pica's leftovers, and scramble some eggs for tacos. We top it with the last of the cilantro and more Newman's salsa for a quick breakfast.

We have a number of tough hikes planned for this summer and want to get our hiking legs under us right away. We fill our day packs with a few ZonePerfect Chocolate Mint protein bars ($5.49 for five from Smith's), fill our two-liter CamelBaks full of water, and head out. On the drive to the trailhead, we remember we only have one bear spray after we discharged one last summer at a charging moose. We refuse to go out on any trail without both carrying a bottle and make a quick stop at Smith's for a new canister. I also grab a Bolthouse Farms Mango Cherry C-Boost smoothie to drink before we hit the trail ($3.49).

4:27 p.m. What is the number one rule about grocery shopping? Never, ever go when you’re hungry. We end up hiking over seven miles, farther than we thought we would. It just felt so great to be outside, breathing the cold, pine-scented air after such an endless winter. The trail was still snowy and walking without falling was tough, so we ate our protein bars early in the hike.

We knew we shouldn't go to Smith's starving, but it's on the way home. We were pretty disciplined and stuck to our list until we got to the sale section. I spied two/$6 Jell-O chocolate pudding cups that I just had to have. I’m not sure why; I haven't eaten pudding in years. Once we began eyeing the BLT-flavored Lay's Chips, we knew we had to get out of there. The resulting haul included six cans of Great Northern white beans (79¢ each), a bag of frozen Arby's curly fries ($5.49), a pound of ground Jennie-O Turkey ($2.99, it was $1 off and will be used for turkey burgers at some point). The total was $97.26; we ended up being relatively responsible considering the circumstances.

5 p.m. Back at home, after putting the groceries away, we snack on party-size honey mustard Snyder's Pretzels Pieces ($4.99, from the Smith's run). Any number of people can have a party. We decide to go down to the river with our camp chairs with a few beers from Gruner Brothers Brewing in Casper, Wyoming, gifted to us from a friend. Great beer down by the river on a beautiful day reminds us why we are in the Tetons.

7:25 p.m. Feeling lazy, I decide tonight is the perfect night for a sheet-pan dinner and chop up rest of the Yukon potatoes, green pepper, roma tomato (47¢ each), yellow onion, the rest of the Bovine and Swine chicken sausages, and toss everything with a bit of EVOO and Penzey's Outrage of Love seasoning we were gifted for Christmas. I also whip up salad with romaine lettuce ($2.99 for a two-pack), spinach/kale mix, cucumber (69¢ each), carrots (previously bought) and make a quick salad dressing of lemon (59¢ each), Dijon mustard, salt and pepper, and EVOO. My husband does not care for salads but is a good sport and eats the small one I make for him.

9:17 p.m. After reading in bed for a bit, I remember the pudding cups and dash for the kitchen. I eat mine with crushed, at-long-last-opened Oreos mixed in. It takes me right back to the dirt cups my mom used to make. Between the two of us, we eat an entire row of cookies and remember why we shouldn't have them. But it's the best ending to the day I could have asked for.

There's a light breeze and the clouds break just enough for us to see the peaks of the Teton range.

8:35 a.m. I drink my coffee while on the phone with my mom. We laugh about the dirt cups and she fills me in on news from home. In the kitchen, my husband is up and preparing one of my favorites, pancakes. We usually buy Kodiak Plant Based protein cake mix ($6.49, from the Smith's run) and add lemon zest and a handful of Private Selection Triple Berry Blend frozen fruit. I like mine with lots of butter and topped with Simple Truth Organic Four Fruit Spread ($4.36, previously bought) instead of syrup. We are going hiking again, this time tackling a trail that is far shorter but with much more elevation gain.

12:34 p.m. We make it to the summit, my husband much faster than me. I like to think myself in pretty decent hiking shape, but seem to forget about the altitude and how quickly I acclimate to the lower elevation when we are back home. We eat protein bars we brought while looking down at the city of Jackson. There's a light breeze and the clouds break just enough for us to see the peaks of the Teton range.

6:50 p.m. After an afternoon of laundry, cleaning, and getting ready for a busy week ahead, I want an easy dinner. Stonefire Organic Naans ($3.49, from the Smith's run) are the perfect vehicle for flatbread pizzas. We toast them in the oven with the leftovers from Big Hole BBQ: brisket, chicken, and bacon with grilled onions, our favorite BBQ sauce Stubb's, and topped with Kroger's cheddar cheese ($2.49 with a coupon, from a Smith's run). I make another salad and add extra spinach and kale to use it up. I whip up a spicy avocado dressing ($1.79 for two avocados) with lime juice, a dash of mayo, salt and pepper, and my brother in law's hot sauce, which I am much more careful with this time.

To stave off the Sunday scaries, it's another dirt cup. All I’m missing is the gummy worms.