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Friday, July 31, 2015

July 2015 Grocery Spending Journal

My new grocery budget is $185 per month. I went over last month by $3.91. So, for the month of July, I have $181.09. Yay! That's a lot of moolah for groceries this month! The trick will be for me *not* to get carried away with the idea of feeling like we have loads of grocery cash, but stay my course of practical purchases.

July 2. Cash & Carry for 10 lbs 80% ground beef, $25.90 or $2.59/lb, 1/2 gallon heavy whipping cream, $7.45, 1-lb box cornstarch, 99 cents. Spent $34.34. (In case you wonder about the heavy whipping cream purchase, this is in large part as a way to top off some calories for my daughter needing to gain a few pounds. Any that is leftover, we'll use to top desserts, for the rest of the family. 1/2 gallon will last us 1 month. But we may be able to get her weight up to her healthy zone, in a month or two, adding whipping cream and more meat to her diet. So, not a long term monthly expenditure.)

July 5. stopped at Imran's ethnic market for apples, 39 cents/lb. Spent $1.69

July 6. Dollar Tree for my once/month stop. Only food item is soy milk (1 qt.). Spent $1

July 7. Fred Meyer -- Senior Discount Day -- love it! Everything I bought qualified for the 10% off, even the bulk bin items next to the nutrition center. Instant dry milk powder (enough to make 8 quarts, though I'll be using this in recipes, and not to mix up liquid milk as that's too expensive a use for this product), $6.11, 18-oz canister of dried plums, $4.49, dried dates at $2.49/lb, 85 cents, whole almonds at $6.29/lb, $1.95. Total spent $13.40

Cash & Carry. The weekly item this week is boneless pork loin, at $1.59/lb. Sounded like a good change of pace for us. I bought a 9.62 lb pork loin (to divide into smaller roasts for the freezer), for $15.30, a 5-lb jug of honey, for $15.29, a 4-lb bag of raisins for $8.59, 5-lb box of frozen cod fillets for $18.90, 10-lb box of pork breakfast sausage links for $18.99, and a 2 gallon box of milk for $4.18. Total spent $81.25

Month to date spent (I know I'd better figure this out soon) -- $131.68

A very meat-heavy month, so far.

July 9. Albertsons, they have 1-gallon milk on sale for $1.99/gallon, limit 2 w/coupon. I pick up my 2 (both whole milk). Spent $3.98.

July 18. Albertsons, they have medium eggs on sale for 99 cents/dozen, limit 4 w/coupon. I pick up my 4, my 2 daughters and I get cookies that were samples in bakery, then leave. Spent $3.96, and now I have fresh eggs again!

July 24. Albertsons, medium eggs on for 99 cents/dz, limit 4 again, bacon for $2.59/16 oz, limit 4 w/ coupon. Spent $14.32

Cash & Carry for 50-lb sack of white sugar, $20.99, 50-lb sack of all-purpose flour $11.99, wedge of Parmesan cheese (2.29 lbs @ $4.48/lb) for $10.26. Spent $43.24

On the Parmesan cheese wedge, I checked the price per pound at Albertsons and it was over $11 per pound, so Cash & Carry seems to be a great place for that. While Parmesan cheese falls under "luxury item" for our budget, it is aged over 12 months, which means I can digest it. When I make pizza for the family, it's best for me if I leave one little section without mozzarella, and only put sauce and other toppings. That little section is mine. But if I have aged Parmesan, I can put that in my little slice, and have cheese, too. Cash & Carry's regular price on that Parmesan is $5.59/lb. I paid $4.48/lb.

total spent for the month -- $197.18, over by $16.09. I did buy some treat items, but I'm glad that I did, this month. We are eating very well. The list of what I buy isn't always representative of the variety in our meals. If I were reading this list, I too would wonder, "what in the world is she feeding her family?!!" It really does look unbalanced, doesn't it? That's the nature of stock-up shopping. But in case you missed yesterday's post, Cheap & Cheerful Suppers for the week, go back one day and you will see that we're eating well and balanced.

What I have bought for the month of July:

Meat
10 lbs ground beef
9.62 lbs boneless pork loin
5 lbs frozen cod fillets
10 lbs breakfast sausage links
4 lbs bacon

Pantry
16-oz box cornstarch
1 quart soy milk
medium-size box (to make 8 qts of liquid milk) of instant powdered milk
1 cup dry roasted almonds, unsalted
5 lbs honey
50 bs white flour
50 lbs granulated sugar

Dairy
1/2 gallon heavy whipping cream (this is the really good stuff, 40% fat, they should put warning labels on these cartons, "warning, you could get seriously addicted to this whipping cream". It has such a high fat content, that I can have small spoonfuls of this, whipped, if I want. Most "heavy whipping cream" sold in supermarkets is 36% fat.)
4 gallons milk
8 dozen medium eggs
2.29 lbs Parmesan cheese

Produce
9 Red Delicious apples
18 oz dried plums
1 cup dried dates
4 lbs raisins


(This is for live and learn -- it's my homemade "magic shell" for ice cream. I'll post my directions on Monday.)

Thursday, July 30, 2015

Cheap & Cheerful Suppers for the last week of July

Thursday
kale-cheddar quiche
brown rice (cooked in chicken stock with herbs)
mustard glazed carrots
apple slices  (2 apples from our tree)
leftover blackberry-rhubarb crisp

Friday
scrambled eggs
breakfast sausage
fried rice with carrots, green and waxed beans, Swiss chard, shallots and garlic
rhubarb-blackberry sauce

Saturday
linguine and meatballs in marinara sauce
cucumber-dill salad
gingersnaps

Sunday
refried bean, rice, yogurt, tomato, cheddar burritos in whole wheat tortillas
oven-roasted canned tomatoes w/ basil and Parmesan
rhubarb sauce
lemon bars

Monday
bean burger patties, topped with marinara and mozzarella
cornbread
flour tortilla chips (mostly for me, as I can't have the cornbread -- milk, but everyone else enjoyed the chips, too)
medley of Romano, waxed and green beans
fresh blackberries (the berries at the back of our property are now ripening. I picked a quart today)

Tuesday
chicken in gravy, over brown rice
sauteed kale and shallots in bacon fat
cucumbers in chive blossom vinaigrette
fresh blackberries (picked another quart today

Wednesday
chicken-vegetable soup
pumpkin muffins
pickled beet salad
blackberries


Wednesday, July 29, 2015

Fortune-telling: Butter prices down the pike

(I know you all think that I have way too much time on my hands, hence these posts on the forecasted price of eggs and butter. But in actuality, I have the same amount of free time as everyone else. I just happen to use my free time a bit peculiarly, as in reading domestic, Oceanic and European dairy reports.)

In the comment's section, the other day, the price of butter at the supermarket came up. What are your supermarket prices like on butter, these days? The regular price is upwards of $3 per pound in my area, at the regular grocery stores. I've been buying most of my butter at Cash & Carry, in bulk, 30-lb cases of butter prints. ("Butter print" is the term describing pounds of butter that are wrapped, all in one 1-lb block, in a single sheet of printed waxed paper.) I do get a more favorable price per pound than the standard supermarket price, with exception to loss-leader sales.

Anyway, I was reading a bunch of dairy reports and forecasts yesterday, trying to get a handle on what the future price of butter might be this coming fall and winter.

So, the rise in prices in late 2014 was due in large part to increasing exports of US butter. It made more financial sense for dairy producers to sell US butter overseas, where they could get a better price. This increased income for farmers meant that they could pay down debt, increase herd size and pay for expensive feed. And as we all know, this meant a reduced supply for US consumers, and a higher price for us as a consequence.

From what I've read, production will increase in the immediate future and down the road into 2016, with increased herd size. It's also been projected that exported butter will drop down as the international market becomes saturated. (If producers can't get their favorable high price internationally, due to saturation of the market, selling domestically will again increase.) So, as the domestic supply of butter increases, albeit in small bits at a time, butter prices (which have already pulled back in the wholesale market since the end of last year), will ultimately drop a bit more at our local supermarkets.


So what all this boils down to is this -- it's my thinking that butter prices will be better this year, over last year, for the November/December holidays. Don't sue me if I'm wrong! LOL! But this is just my hunch.

You could still see butter as a loss-leader in one of your stores, as summer draws to a close. With dropping wholesale prices on all dairy in recent months (price of cheese and liquid milk has come down in my area -- yours, too?), retailers would not take too big of a hit if they put butter as a loss-leader near the end of summer, very beginning of fall. (This season change corresponds with consumer changes in cooking and baking, as we move away from easy barbeque cookery and back to the warm air of a kitchen wafting with baking and cooking aromas.) So, with this reasoning, I looked back through my grocery journals, and found that butter was on sale for $2/lb at Fred Meyer (limit w/coupon), the week of September 16, last year.

Your best price on butter will almost always be a loss-leader item, probably with purchase limits (unless you have a wholesaler in which to shop, as I do, or an Aldi's). To maximize what you are allowed to buy, within the limits, remember that each time you shop at a store in the week something is advertised, you are a "new" customer. You are allowed to buy the limited item, again, in that same week, unless the wording of the ad says something to the effect of "limit 1 per family/household" -- very, very rare, though. (If a store with an advertised item has a limit and I want more, I make a point to stop in as often as I can, bringing as many family members as I can with me.) In our family, I send each adult family member through the line with the limited amount. I wouldn't do this with young kids, as that doesn't "feel" right to me. But with my adult kids, it's plausible that they're at the age they could be living on their own, doing their own shopping and cooking. It's just that in our family, we allow our adult kids to live at home, in exchange for some rent. So, if you find butter as a loss-leader, maximize your purchase, enough to get you through till mid-November (US), or possibly early October (for Canada), and/or December, when the holiday baking sales will feature butter as loss-leaders, at least once in the season.

Right now (July and August) we're in a marketing lull with regards to butter as a loss-leader at supermarkets. The items you typically see in summer on loss-leader are things like hot dogs and other BBQ supplies.

Those are my thoughts on butter prices for the next several months. Does anyone have any other insights into prices on butter in the near future?



What you can do right now, to get you through to a good sale on butter:

  • use vegetable oil in baking/cooking, in place of butter
  • use fat alternatives, like pureed pumpkin, applesauce, bananas, in place of butter in baking
  • save meat fat, to use in cooking, in place of butter/oil
  • clarify pork fats, like bacon fat, to use in place of solid shortening in pie crusts and blended with butter in flavorful cookies (like peanut butter cookies) *more on clarifying bacon fat at the bottom of post
  • make your own soft butter for table use, using 3 parts butter to 1 part vegetable oil


Clarifying bacon fat to use in baking

I have done this a couple of times. It's an age-old method for removing the smokey flavors from bacon fat. I've never done this with other fats, but I assume it would as well.

Pour melted bacon fat into a saucepan. Add 2 cups of water. Bring to a boil. Reduce heat and simmer for 5 minutes.

Remove from heat, and allow to cool. Once cooled, chill in the fridge for about 20 minutes, until the fat hardens on top of the liquid. Drain off the dirty water. Add 2 cups of clean water, and repeat the simmering for 5 minutes. Do this 3 or 4 times. The water will become clearer  and the fat will be milder in flavor, with each boiling.

After the final simmering, chilling and draining, remove the bacon fat to a container to save in the fridge until use in baking. 

I used this in pie pastry (in place of lard/shortening) and cookies (blended half and half with butter). We thought it was acceptable enough. It is time-consuming, but is something you can do in the kitchen while other prep work is going on. And it will spare you some money spent on butter. I originally did this as a "pioneer" lesson while homeschooling my kids. It was one of those "let's see if this really works" sort of lessons. Fun times!



Not to rub salt into your wound, but boy am I ever glad I decided to buy that case of 30-lbs of butter this past winter when butter prices dropped to about $1.67/lb at Cash & Carry. I was on the fence whether to just buy enough for a couple of months or to go for it and buy the case. But I based my decision on this -- December at Cash & Carry saw their "holiday" sale on butter priced at about $1.84/lb. So, in January, when the price was almost 20 cents less than what had been already a "good" price, that swayed me. Cash & Carry's sale prices are for the most part steady, staying the same price point for several seasons. Except, every once in a while they have a stupendously low price for an item. (Last fall, we bought several #10 cans of pureed pumpkin for a pittance on one of these extremely rare sales.)

Tuesday, July 28, 2015

My winter pj's are looking a bit shabby . .

. . .and I won't be showing them to you!!

So, although we're still mid-summer, I am thinking about my winter pj's.

I lost 1 pair of pj pants last winter when they could no longer be patched or repaired. Another pair of pj pants are definitely on their last legs. I've been repairing this pair for the last 2 years, and the fabric is now getting rather thin.

And my pj tops, well, they've seen better days. I've been wearing a couple of long-sleeve t-shirts that had become too stretched out, stained with a torn seam here and there, to actually be worn as outerwear.

As well, I admit it, I just want prettier pj's this year.

Sunday afternoon, I took my 2 daughters to St Vincent de Paul (local thrift store), for their 99-cent-all-clothing sale (every Sunday), as they were needing some new jeans for work this summer. While they were trying on jeans, I was perusing the clothing aisles for myself. I found what I was thinking was just a t-shirt that I thought would be cute on one of my daughters. Showing it to her, she said, "that would be a really cute pajama top". That's when we both noticed the label said "sleepwear". Okay, so, being occasionally selfish, I responded, "second thought, not a cute t-shirt for you, but a new pajama top for me!" Moms get to have new stuff, too!



So, 99 cents and I have the first part of my new winter pj set. I thought I'd check out Jo Ann Fabrics for some cute flannel for the pants, using a pattern I've had and used several times (I last used this pattern for my daughters pj pants Valentine's Day 2013). Having used that pattern many times, I know just how little fabric I can get by with. As soon as I choose some fabric, I'll show you what I found.

No more tattered winter pj's for me!

Monday, July 27, 2015

Egg prices and other fabulously exciting information

On facebook, last Friday, I mentioned finding eggs on sale again this week, and reading the USDA weekly report on wholesale egg supply and pricing. This prompted other thoughts and queries (of course, right? Doesn't everyone carry on these odd egg conversations in their heads?).

So, back in April, I went to plan my Easter egg stock-up. I went back through my grocery journals and found that eggs typically went on sale again in July. I think I mentioned this in a blog post about stocking up on eggs. At the pre-Easter egg sales, I stocked up on enough eggs to get through till another egg sale, in July. I bought 20-some dozen eggs in April. I froze about 8 dozen, and used the rest of them as fresh eggs.

Was I ever right on eggs going on sale again in July! I surprised even myself, as I'd never formally made this connection before. Now all this could change by next year. You know how that is, you just get something figured out and it all changes!

Anyway, 2 weeks in a row, medium eggs were on sale locally for 99 cents/dozen. Which given how expensive eggs have become in the last 2 months, 99 cents for medium eggs is pretty fab.

I went online, did some reading at the USDA website and found out this -- historically (over last several years) wholesale egg prices are relatively low in July. Wholesale prices also dip in May, but I didn't notice any particular retail activity with eggs in our markets. Wholesale egg prices historically go up a small amount in August, then come down and remain steady for September, October, November. They then peak in December, again, dropping back down in late January. Visit this page, for this information: egg-cite.com.

There remains one complication for this year's egg inventory, the virus which infected US chicken flocks (which prompted the current shortage of eggs, and hence rising egg retail prices). There is some worry that wild bird migrations in fall could lead to new infection in domestic chickens. All of this could prompt reduced flocks again and higher eggs prices. But we don't know on that, and right now, the USDA is working with poultry producers towards minimizing any spread of disease. Forewarned is forearmed, so to speak.

Whether or not the Avian flu returns with the wild, migrating birds to a significant degree, I am taking my own precautions, with regards to our family's supply of eggs. What I do know is that historically, I have an opportunity to stock up on eggs in summer through fall. And I will need to have a supply of eggs for cooking and baking for the November and December holidays (when egg prices might be high again).

Tracking prices in my area and stocking up

My expectation/hope is to find large eggs around $1.50 to $1.89/dozen as a loss-leader sale item, likely with limits on purchase amounts, within the next 3 months. That $1.50 to $1.89 per dozen would put a loss-leader at 50-80% higher for LL pricing than previous years. But based on current mid-west wholesale prices on eggs, this is about what I feel I can expect. In the PNW, there are a few grocery stores who use eggs as a semi-regular loss-leader. I'll be watching the ads for those stores.

As well, our Cash & Carry's prices tend to reflect what is going on in the wholesale market. This can give me an idea as to whether a store's front-page, advertised price is a good one or not. Currently, C & C has bulk large eggs (a case of 15 dozen) for $2.85/dz. This isn't a sale price, but their "regular" price. Compare this to Walgreen's ad this week. Walgreen's has large eggs for $3.49/dz. So, for me, I can see that Walgreen's price isn't my "best".

In April, I determined that 22 dozen eggs was about a 5 month supply for our family, with no restrictions on using eggs. I could stretch that to 6 months or so, if I'm more careful with egg use. It's now the end of July. If I want enough eggs to get our family through Christmas and New Years, and into January, I'll need about 25 dozen eggs, between now and January. I'll freeze as many as I can, for those last 3 months-worth. The rest will keep, refrigerated, for a month to 6 weeks past the sell-by date.

This past time, with freezing eggs, I found a method/quantity that works well for me. It's easy, and minimizes my work. I run the eggs through the blender, with the salt or sugar needed to stabilize the yolks. Then I pour into half-pint and pint-size containers and freeze.

When I needed eggs, I would thaw a container, and keep in the fridge. As I needed each egg, I'd measure out 1/4 cup for each large egg called-for in a recipe. The thawed eggs kept for about 3 or 4 days in the fridge. If on the last day of what I felt they would still be "good", I still had 3 or 4 eggs worth of blended egg left, I simply planned that night's dinner around the remaining eggs, like a quiche or frittata.

Freezing eggs in larger containers than a single egg simplified the freezing step. (My other method of freezing eggs is one at a time in a muffin tin. But with a muffin tin, I have to remove the frozen eggs from the tin and put in bags. Not a huge deal, but enough extra work to make the job of freezing the eggs sound like more work.)

About the future of egg prices

I suspect that we will ultimately pay higher prices for eggs, even after flocks have been restored. The current method of commercial poultry production leaves our domestic poultry vulnerable to viral infections and widespread disease. Backyard chickens are less vulnerable to disease, as they frequently are allowed to roam and see more hours of sunlight. Backyards are generally warmer and drier for the chickens. The Avian flu virus doesn't spread as well in warm and dry climates. 

Commercial poultry producers will need to make changes to their methods of operation, if they want to avoid mass-euthanasia of their flocks. And that will lead to higher costs for the producers, and higher retail prices for the eggs. I think that's just something we'll need to come to terms with, as consumers.


Just thought I'd share this information with you. Because I know you're just riveted with all of this egg-information! LOL! But really, it could be helpful to someone reading, who wants to plan their grocery spending, as I do.


And an FYI, if you're in the southern hemisphere, if you reverse the calendar for months when egg inventory is high/low, I would assume that wholesale egg prices would drop in January for you. Anyone in Australia, New Zealand, or any other country south of the equator -- have you noticed lower prices on eggs at particular times of the year?


Friday, July 24, 2015

Waste not, want not : what do you do with milk about to sour?

Make chocolate pudding cups, of course!


Somehow, we got ahead on the purchasing of milk, and there was no place to store it in the freezer. So, I had this 1/2 jug of 2% milk sitting in the fridge long past the sell-by date, over a week. I knew it was on its last legs, and quite frankly, I was very surprised that no one had complained that it was tasting off. (I can't drink milk, so I have no way to verify whether or not the milk was beginning to sour. And I'm not about to fill the minds of my family members with thoughts that their milk could be less than perfect, so I didn't ask any of them if it tasted off.)

So I set out to use it all up in a day. When I was thinking through all the different ways I could use up milk, pudding was a stand-out winner, as it could be flavored to mask any off tastes, and it uses a lot of milk in one batch -- I could use up over 3 cups of milk in a single batch of pudding cups (as opposed to pancakes, muffins or cake which would only use about 1 cup per batch).


My pudding recipe actually calls for 2  1/4 cups of milk, but I used 3  1/2 cups, and allowed it to heat, slowly, and evaporate some of the water content, leaving us with a very rich, nutrient-dense pudding. (It's the same sort of thing I do when making yogurt. I allow the milk to heat slowly, reducing the liquid by about 1/4. With yogurt, this yields a thicker product.)

To make sure it would taste yummy and be eaten right away, I made the batch of pudding, chocolate-flavored. Thanks to my resident pudding fiends, that jug of milk is now history, and we had happy tummies, here.

(The rest of that jug was consumed with dinner that night. For the future, I plan on watching how much milk I buy and whether or not there's room to store excess in the freezer.)

Thursday, July 23, 2015

Cheap & Cheerful Suppers for mid to late July

My daughters and I were not the only ones picking blackberries the other evening. There was a mom and her young son picking, as well. They filled an ice cream pail of fresh blackberries. My daughters and I picked 3 quarts before heading home for dinner. We had blackberry shortcake that night, and was it ever yummy! Something to repeat, for sure.

I've been putting more effort into our dinners, lately. Not fancy, but terrific meals, nonetheless. Here's what we had this past week:


Thursday
black bean burgers topped with quickie ketchup
homestyle macaroni and cheese
sauteed kale in bacon fat
fresh blackberries w/ vanilla yogurt

Friday
baked chicken smothered in pesto
brown rice
yellow wax beans and diced tomatoes
cucumber-dill salad

Saturday
chicken and black bean tostados, with lettuce, canned tomatoes, black olives, plain yogurt, cilantro, green onions
preserved figs

Sunday (son comes home after a week out of town)
homemade pizza
cucumber-dill salad

Monday
hamburgers on homemade buns
oven fries
large tossed salad with leafy greens, beets and cooked green and wax beans (all from garden -- whoopie!)
raspberries, blueberries and blackberries, topped with whipped cream

Tuesday (blackberry picking in evening with daughters)
refried beans and rice
sauteed garden greens in bacon fat (beet greens, Swiss chard, mustard greens, kale)
blackberry shortcake

Wednesday
ham sandwiches, with mustard, spiced fig jam and lettuce
creamy tomato-basil soup
blackberry-rhubarb crisp

Wednesday, July 22, 2015

Yesterday . . .

. . . I got up way too early. I've now decided that 4:45 is NOT a good time to get up and make coffee, no matter how awake I feel at the time. I discovered that I did NOT get more done, simply because I got up earlier.

. . . I enjoyed some time downloading music for free though our local library. Our library participates in Freegal, a free music service available to library patrons, which allows 3 free downloads per week, and 3 hours of streaming per day. They have a pretty good selection of music, but not everything I might want. I am building a nice library of music for myself, though, and for free.

. . . I went blackberry picking again with my daughters after work. We picked 3 quarts of blackberries. We could have picked even more, but we were hungry for dinner, so will plan on coming back to that spot again another day.

. . . We used some of those blackberries for blackberry shortcake. Who says shortcake HAS to be made with strawberries?! This was yummy. I baked the shortcakes earlier in the day, using a sweet, rich biscuit dough. After spooning the fresh blackberries onto the shortcakes, I drizzled some runny blackberry syrup (from last year), then topped with whipped cream. Yum!

. . . I checked the pumpkin patch and it looks like I have a couple of pumpkins and spaghetti squash developing already. I'm making plans for some September meals.

. . . I found the last of a package of corn tortillas in the fridge, needing to be used up. So, I fried some chips for my daughters to take in with their lunches tomorrow. Home-fried tortilla chips are so delicious, and not overly salty, like a lot of commercial chips.

. . . Although I was tired all day, I did get a fair amount of housework done, laundry, vacuuming and  bathrooms cleaned for the week.


How was your day?

Tuesday, July 21, 2015

Garden accessories on the cheap


There's something about elevating an urn or a planter that gives that piece distinction in the garden. Like putting a piece on stage.

I've drooled over many lovely urns and pedestals in catalogs, over the years. What I'll usually do is find the planter/pot/urn that I like at a place like Home Depot, on clearance online, or if I'm lucky, at a yard sale, but make-do on the pedestals.

The rear planter in the above photo gets it's elevation from none other than an 8 X 16 concrete block, that we already had in the stack of leftover construction materials. I topped the concrete block with a ledge stone, leftover from some stonework on the front of the house a few years ago.


Here's an urn that I saw in a pricey catalog many years ago. They had it paired with a very nice pedestal. They wanted about $50 for the pedestal, alone. I found the urn, on clearance at another online catalog, minus the pedestal. I checked around with our extra supplies, and found that these small square pavers fit the base of the urn perfectly. I placed a stack of 2 pavers on top of some larger pavers, for a pedestal effect -- all from our stack of leftover construction materials.


Here's another, smaller urn, from Home Depot. While not a perfect fit, this 8 X 8 concrete block makes a good enough pedestal for this urn and it's mate, the two which are flanking the steps down into the sunken garden.



Monday, July 20, 2015

Mid-July, can hardly believe it but we went blackberry picking last week!


Wild blackberries are usually an August thing in our neck of the woods. But a week ago Saturday, my daughters and I took a very long walk around the area and found many of the blackberries were beginning to ripen.

As both daughters like to add fresh blackberries to yogurt for breakfast, I suggested we meet up at the bus stop one evening and do some picking. I brought containers for each of us, and in a half an hour, we picked 2 and a half quarts!

We used some of those fresh berries with dinner that night, topped with honey-vanilla yogurt. And the next morning, my 2 daughters did indeed add blackberries to their breakfast yogurt. Since they were already washed and drained, I froze the remaining berries in ziploc bags, to use in pies, cobblers, smoothies, syrups and jam, sometime in the future.

My daughters and I will be meeting up at their bus stop in Tuesday evening, this week, to pick another 3 or 4 quarts of blackberries. This early blackberry season is a real blessing to us. Our raspberries and blueberries are about done for the year, and there are very few early apples this year. These blackberries are our fresh fruit for the next couple of weeks (that's when the early pears will be ready).

Friday, July 17, 2015

Homemade fruit and nut breakfast or snack bars


So, you know I've been making healthy snack-y items for my family to take with them in the mornings, with special thought to my 2 daughters working housekeeping jobs this summer. Here's another recipe I've made this past week. It's another one of those recipes that has been around for a while.

This is a no-sugar added recipe, which can be varied by types of dried fruit and nuts, and added spices. They get their sweetness completely from dried fruit. More like a healthier cookie, as opposed to a healthier candy bar. We use these as breakfast bars. I wrap them, to-go, in a simple wrap of waxed paper, secured by string, rubber bands or stickers.

These cake-like fruit and nut bars are nutrient-dense, rich in fiber, minerals and anti-oxidants, and are made with all natural ingredients. They also have a fair amount of protein (compared to a commercial granola bar), about 3.5 grams, from the eggs and nuts. Paired with a container of homemade yogurt, this is a substantial breakfast, even for my kids who are working physical jobs this summer. Myself, one of these with my morning coffee is all I need.

I cut the pan of bars into 12 pieces, each having about 200 calories. The pan could also be cut into 24 pieces, for a healthy, after-school/activity snack of about 100 calories each.

So, here's the recipe:

Fruit and Nut Breakfast Bars

ingredients
1/2 cup chopped, pitted prunes (measure after chopping)
1/2 cup chopped, pitted dates (measure after chopping)
1/2 cup raisins
1 cup of water
1/2 cup of butter
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped nuts (almonds, walnuts, pecans are favorites -- I've used unsalted, dry-roasted almonds, here, measured after chopping)
1 teaspoon baking soda
1 cup all-purpose flour


In a small saucepan, bring water and dried fruits to a boil. Simmer for 5 minutes. Remove from heat and add butter. Allow to cool, and butter to melt thoroughly.



Butter an 8 X 11-inch baking pan.

In a large bowl, combine eggs, vanilla, salt and nuts. Stir in cooled fruit and butter mixture. Mix in flour and baking soda. Spread evenly in prepared baking dish.



Bake at 325, for 25 to 30 minutes, until golden all over, and top is springy.  Allow to cool completely in the pan before cutting and removing.



Wrap individual bars in waxed paper or parchment paper, for easy grab and go breakfasts. Store in covered tin or plastic container, in the fridge for up to a week.

This basic recipe can be mixed up by using dried apple slices, chopped, raisins and dates, plus walnuts and a pinch of cinnamon, for a autumnal breakfast bar. Or, chopped dried apricots, dates and dried cherries, plus pecans. Or, a dried berry medley of blueberries, cranberries, cherries, and blackberries, with chopped almonds. Most of the time, I think the flavor is most appealing if some dates are used, as date sugar probably tastes most like cane sugar to me. Just make sure the amounts of dried fruits equal about 1  1/2 cups.

You can also dress these bars up with a drizzle or dip of melted white chocolate (really good on the apricot/cherry/date/pecan bar), or a drizzle of icing and sprinkle of cinnamon (especially yummy on an apple/date/raisin/cinnamon and walnut bar).








Thursday, July 16, 2015

Cheap & Cheerful suppers for the week

Thursday (this was one of the hot days, here. A cold dinner was much appreciated)
Pesto pasta salad -- cooked rotini pasta, garbanzo beans, cooked chicken, olives, canned diced tomatoes, pesto dressing, topped with dollops of pesto, served on lettuce
rhubarb crisp

Friday (not so cheap -- about $6 or $7 for all 5 of us -- but far cheaper than the usual $25-30 at Ivar's fast food fish bar)
fish and chips
carrot-raisin-peanut salad

Saturday (cloudy day, was great for pie-baking, and it cheered us all up, as my son left for out of town for a week, this morning)
leftover carrot-raisin-peanut salad
Swiss chard and garlic frittata
rice cooked in chicken broth
blackberry-rhubarb pie

Sunday (I had leftover refried beans to use up, which became the base for the soup. It was thick and hearty)
chicken-chili soup
bread and butter
leftover blackberry-rhubarb pie

Monday (It looks like it should be a good year for the beets, and we all enjoy them cooked and added to salads)
chicken-noodle soup
grilled cheese sandwiches
leafy green salad with julienned beet and cucumber (all from the garden)
fresh raspberries

Tuesday (this year's rhubarb, but plums from the freezer from 2 years ago, still fine!)
Tex-Mex black beans and rice, with 1 hamburger patty, cooked and crumbled into the skillet
topped with cheddar, diced, canned tomatoes and olives
rhubarb-plum crumble with whipped cream

Wednesday
linguine and meatballs in marinara (with the beet greens added, from the beet added to the salad)
leafy green salad with julienned beet, cooked garbanzo beans and cucumber
leftover rhubarb-plum crumble



I am trying to clean out the freezer a bit, to make room for summer produce surplus. It's tight in there right now. This week, I found some canned tomatoes, canned tomato paste, chopped plums, blackberries, marinara sauce and sliced, sharp cheddar cheese in the freezer, needing using up.

One of my daughters asked me yesterday evening, if foods ever go "bad" in the freezer. As far as I know, if the temp of the freezer is kept at 0 F degrees, food doesn't really spoil, but loses quality of texture and taste. The frozen plums in the crumble this week were from 2 summers ago. Mostly, the container just had a lost of frost inside. Have you ever heard of food actually spoiling in the freezer (if kept at 0 F)?






Wednesday, July 15, 2015

3 in 1 mint plants

I've been tidying up one spot in the yard this summer. My progress has been slooooooow. But yesterday I tackled one more little area -- the potted mints. I have pineapple mint, spearmint and peppermint.


I like to keep my mint plants in pots. In the past, I've sunk terra cotta pots into the ground, holding individual plants. They do a good job of corralling the mints, while keeping the roots well-watered. However, as you can see, the pots fall apart after a while, in our climate. And it just doesn't look so nice after a full season or two.

So, time to see what I can do with this area.

I bought a larger pot, one of those all-weather, concrete-looking pots. In it, I placed 3 tall-ish plastic pots (they look like 1-gallons).



I filled the outer pot with plenty of soil, then moved the mint plants into each of these smaller inside pots. I did have to root-prune one of the plants, and cut the whole thing in half, as it wouldn't likely do well, simply transplanted. But I do like how this project turned out.



In summer, I grow the mint in the shade of a blueberry bush. Our yard can really bake. But now I have the option to bring the mint plants up to the deck come fall, which I might find quite handy.

When we first moved into this house, the previous owners had mint growing in the front garden, only it was allowed to "roam". I spent the better part of every morning, for one entire summer, eradicating that mint from the yard. My aim is to never go through that, again!




Tuesday, July 14, 2015

I made the fried fish last Friday -- first time for me, making fried fish!

not pretty, but sure was tasty!

And I was surprised by how delicious it turned out. I am not a fish lover, by the way. It's the rest of my family that loves fish. So, for me to say that this turned out delicious, that is pretty amazing. I kept eating waiting for that bite which would say to me, "yeah, this is why I don't like fish". But that never happened. It does make me wonder about the handling of fish in our local fish fast food joints, as it always tastes very fishy to me, at places like Ivar's.

This was my first attempt at making battered-dipped, fried fish. I went with a basic flour/vinegar/baking soda/salt/water batter. The recipe called for baking powder, but what I had was a combo of vinegar and baking soda. And although the recipe didn't mention dredging the fish in flour, before the batter, I did anyways, as that's how I fry most battered foods, to help the batter adhere better.

As usual when frying, I made a huge oily mess in the kitchen. I can't seem to fry without getting oil all over the place. I went through a couple of paper bags, as draining paper. And even with a lot of draining of oil, I put the fish in the oven to "hold" while frying the potatoes. There was still more oil in the pan that held the cooked fish. So, I drained on more paper, when I took that fish out of the low-temp oven.

With the leftover oil, it was about 1 cup, I put it into a plastic container and have it in the freezer for our next fish fry of the summer. I'll add some fresh oil to it, and use a blend of old and new oil. This will be the reserved "fish oil", only for cooking fish, as it likely picked up strong odors and flavors.

The box of cod fillets that I bought at Cash & Carry contains enough fillets for 4 nights of fish dinners for the summer. That should satisfy the fish lovers in my family!

Monday, July 13, 2015

Sometimes "free shipping" isn't the best deal, (and I have to remind myself of that)

I sometimes fall into the trap of thinking along these lines -- "woo hoo! free shipping! That must be a good deal!" Then I have to remind myself to do all of the calculations, to see if it really is the best deal.

You've probably seen this on Amazon: you can buy the same product in different amounts and from different sellers, and at different price points, some with minimal shipping costs, some with hefty shipping fees.

A supplement that I use can be bought 1 container at a time, under the "spend $35, and get free shipping" fulfilled by Amazon. Or, it can be bought in a 2-pack, from an authorized seller, for less per bottle, but with a small shipping charge. That shipping charge was a stumbling block for me, this past week. I kept thinking, "oooh I want to get that free shipping". However, overall, including shipping, it was cheaper per bottle than buying it, fulfilled by Amazon, with the free shipping bonus.

It took me most of the week to finally get it through my head that the second method would make the most dollars-and-cents sense. I was still able to take advantage of Amazon's free shipping, but on a different order, altogether.

And another reminder for myself (and maybe you, too), the biggest package is not always the cheapest. When looking at buying unflavored gelatin in food service containers, it was cheapest per unit to buy gelatin 2 containers at a time, and not 3 or 4 at a time.

I also discovered this to be true when ordering replacement filters for our refrigerator. Buying a 3-pack was less expensive per filter than a 6-pack. Go figure! But I'm glad to not have to commit to (and store) more than a 3-pack for the time being.

Gotta remind myself to always do the math!

Friday, July 10, 2015

Secrets to successful frugality

Okay, these are not really secrets. Just the things, motivations and philosophies that make frugality work for us.

This came up in comments last week:

We are easily amused. 
Really. I sat in the backyard one afternoon last week, watching the deer as he watched me. Really, that's all the two of us did for about an hour. That was my afternoon entertainment and then I went back to work. On a summer evening, we'll sit around the campfire, listening to the birds' last song, and wait for the bats to come out. Yep! We'd rather do this than go out to the movies, go to a concert, mall-stroll or many other money-sucking activities.

We're not entrenched in our habits, likes and dislikes. 
We're flexible. I realize that we all have one or two items or brands that are favorites. Mayo seems to be a biggie for some people. My family likes California vacations. But overall, we can be happy trying out different brands of products/types of excursions, and don't expect every plate of spaghetti to taste like the last. If gas is cheaper down the street this week, that's where I'm buying it. When our favorite outing/expenditure becomes too expensive, we find something new to try.

We are clever, creative and resourceful people. 
Creativity goes way beyond art and music. Creativity is about using our minds to see something new and fresh in the mundane. This can be finding a new approach to an old problem. Or tweaking a recipe to suit the ingredients you have in your kitchen. Or finding a new source for items you need at significantly reduced cost. It takes zero creativity to wander into the local big box store and buy a needed tool at full price. Us creative folk think of alternate sources for that same tool. We put the word out, we watch freecycle and craigslist. We're the ones holding up traffic, as we slow down to eyeball what's being sold at a nearby garage sale. And in the meantime, while we're searching for this new tool, but at a super-duper price point, we find ways to get around even having that tool, item or service.

My daughter needs a new pair of work jeans for summer, but we haven't had time to check out SVdP on Sundays (99 cents all clothing at St Vincent de Paul in our neighborhood on Sundays). In the meantime, those same very-worn jeans have 3 different patches sewn into the inside, the  last patch being added the other night, (when she came home from work with a rather indecent hole in a place where you want more decency). It takes a minute of thought and a few minutes of resourcefulness to patch those jeans. I know quite a few people who would have seen this as a shopping emergency, "quick, let's head out to the mall and buy you a new pair". I have a well-stocked thread box, with just about any color I could want, for any sewing project. I also have the lower pant legs, from cutting jeans off into shorts and capris, to use as patching scraps.

Our tumble dryer needs a replacement part in the door latch. The door latch doesn't hold the door all the way closed, and consequently, the little button, that when depressed tells the dryer it's safe to operate, doesn't get enough pressure to fully depress itself. Our temporary fix, a wad of duct tape, taped onto the button. That button (plus tape) now sticks out far enough that when the door is shut, the button is fully depressed, and the dryer operates. We'll eventually find a cheap latch for that dryer, but this is the in-the-meantime fix until that time.

We are willing to push the envelope. 
In fact, our envelopes have been pushed so far that they're off the desk entirely, and sitting in a heap on the floor next to the desk. Okay, so disposable coffee filters. Obviously they were intended to be a one-use item, right? I was wondering, a long while back, how many times could you use that same paper filter. What I discovered was that coffee is so acidic that it takes a while for mold to develop, a couple of weeks, even. Backing up that timeline a bit, to insure I'm not ingesting moldy coffee, I now use the same paper filter 3, 4 and 5 days in a row, depending on my mood. I scoop out the used coffee grounds, and replace with new ones, for each pot of coffee. I do this over and over, until I feel satisfied that I got my money's worth out of that one paper filter. How little dish detergent can I really use, before the dishes no longer come out clean? Another one of my little, "what if?" scenarios. For one week, each day, I put a little less detergent into the compartment, just to see what would happen with a bit less. I determined that for our dishwasher, water temperature and soil conditions, 1  1/2 level teaspoons is my minimum for cleanliness. I've done the same with laundry detergent. How little can I use and still have clean smelling laundry?

We don't rely on what convention (or a manufacturer) tells us is the right amount, but rely on our own observations of our own circumstances to determine what is most effective for least cost.

We have a clear idea of just how capable we humans are. 
We don't assume that just because we've never tried to do something before means that we won't be able to do it now. In fact, I'll take this further. We don't assume that just because we have FAILED before that we will fail once again. Who was it, Thomas Edison? Every attempt he tried at making lightbulbs which didn't pan out, weren't failures at all, but ways he figured out were how *not* to make lightbulbs. This one quote of his is a favorite of mine:

"Many of life's failures are people who did not realize how close they were to success when they gave up."

Earlier this week, I finally fixed two handles/cranks to our casement windows in the kitchen. These handles have been broken for several years. I have made numerous attempts to fix them myself. Each time I attempted, I thought about what I did the last time, and why, maybe, that didn't work. This time, I tackled the repair from another angle. And with work, time, patience and physical strength, I did indeed fix them. I will point out that no one else in the family had even a clue as to how to fix them. It was through my own trial and error that I figured out the tack that I needed to take, in order to make this repair. My experience in home repairs is limited at best. But I do know to keep trying and studying what I have done, and what I might try next.

Once, when my kids were all small, I suggested we make our own Oreo cookies. One of my daughters responded, "can we do that?" My reply, "of course we can!" That was the beginning of our many discussions of how everything that is manufactured in a factory was at one time homemade, in someone's basement, kitchen, garage or tool shed. People make factories. People create items. We are people. We, too, can make many of these items that are bought pre-made. It just takes time, research, planning and sometimes extra practice. But most of the time, especially when it comes to food products, we can produce something close enough to a manufactured product to be satisfying for our needs and wants.

We think and plan for our futures.
Some people just think life will work out, and that there will always be someone to take care of them. In one of my circles, we often remind each other that "hope is not a plan". We are the ones who can see a child playing with a ball on the sidewalk, on a busy street, and see in our minds, that ball running loose into the street and just what a small child might do -- run after the ball. We can see this in our own minds before it happens. We can see the accident awaiting when one of our kids is holding the scissors incorrectly while walking through the house.

Many of us knew this would happen -- when the housing bubble collapsed in 2008. We knew this, or something very similar, would happen. We didn't know exactly when this would happen. But we knew it would be a huge gamble to have a large mortgage out on our house. Many people will tell you that a mortgage is the "good" kind of debt. you get to write off the interest and points on your income taxes, after all. Well, us frugal folks see this differently. We pay off our mortgages as quickly as we can, not because we think it's a good financial investment to do so, but because it gives us a secure roof over our heads, no matter what happens to our stream of income. There are 3 basics in life, which cost money -- food, clothing and housing. As future thinkers and planners, we forgo a few of the transient luxuries, of the present, for the more permanent comfort-basics of the future.

We use some sort of budget or planning to manage our income, with personal financial forecasting, looking to our future years. We have assumed our autonomy in taking care of ourselves, now and tomorrow. Hope is not our plan.

We're discerning.
We think through our expenditures. We weigh cost vs benefit. We give thought to how we can get the biggest bang for our buck. We research longevity of tools, equipment and automobiles. We buy mostly well-made, basic clothing, with limited money spent on cheap uber-trendy items. We know what brings us the most pleasure in this life, and we focus our discretionary spending in those areas. When we splurge, it's on something that has meaning to us. We opt for pieces of furniture which will last not just our lifetime, but that of our children, as well. We tend to think of this attitude to spending as "smart" rather than thrifty, because we are discerning individuals.

There are likely many more "secrets" to our success. But these are the ones that sprang to mind the other day.

Whether you are following a frugal path out of necessity, right now, or making plans for a comfortable retirement in years to come, take heart when you fly against common attitudes towards spending money. It really is "slow and steady wins the race".

Thursday, July 9, 2015

Cheap & Cheerful Suppers for the first week of July

Wednesday
bean burger patties, topped with marinara sauce and mozzarella cheese
chicken, veggie, rice pilaf (I cooked brown rice in chicken stock that had small bits of chicken meat, and added garlic, carrots and onions in the last 20 minutes of cooking)
radish greens and onions, stir-fried in bacon fat
mini banana splits for dessert, with ice cream, banana halves, chocolate syrup, cherry preserves and chopped peanuts

Thursday
leftover rice pilaf, topped with meatballs and marinara sauce
garden greens salad
French bread
banana boats

Friday
baked chicken, topped with mock pesto
sauteed mustard and radish greens, with onion, in bacon fat
cream cheese and chive mashed potatoes
ice cream with fresh raspberries

Saturday (4th of July)
hamburgers
potato chips
leafy green salad
creamy rhubarb gelatin salad
s'mores

Sunday
fried corn tortillas
homemade refried beans topped with cheese
carrot sticks and 1000 Island dressing/dip
ice cream with homemade Magic Shell topping

Monday
kale-cheddar quiche
brown rice (cooked in chicken stock)
carrot-raisin-peanut salad
preserved figs (made last September with green figs)

Tuesday
bean patties with teriyaki glaze
fried rice with garden veggies (I had to add cooked, broken spaghetti bits to the leftover rice, to make enough fried rice for the entire family)
grilled canned pineapple rings

Wednesday
BBQ chicken sandwiches (using extra hamburger buns from 4th of July, cooked chicken legs, bottled BBQ sauce, mixed with canned tomato liquid and spices)
assorted homemade pickles and carrot sticks
leftover potato chips
sauteed swiss chard (in bacon fat)
rhubarb crisp







Wednesday, July 8, 2015

A cost comparison of homemade Peanut Butter Energy Balls and grocery store "energy" bars


I made these for my family this week, with my 2 daughters in mind, both working very physical jobs this summer, and one whose weight is lagging behind. I used to make these for my son when he was a small boy. He loved them! I made them a few times when my daughters were small, but for whatever reasons, I stopped making them.

Anyways . . .

I had been pricing "energy" products that would be easy for my daughters to grab on the way out the door in the mornings, things they could eat either as breakfast, or as a snack later in the AM.

You can buy cheapie granola bars for about 20 cents each. Or, those Kind, but not-so-kind-to-your-wallet, bars for over a buck each. I was specifically looking for a high quality, nutritious, protein-dense bar or product, so that puts me at the high end of the price spectrum, unfortunately.

That's when I pulled up a couple of old recipes from years' past. I priced out my ingredients, shopping 2 different stores (plus my pantry), to get the best price possible for my area. I found powdered milk at Fred Meyer (and with the Senior discount, to boot!), and honey and raisins at Cash & Carry. I had peanut butter and granola at home.

My complete cost to make 1 batch of 24 of these little energy balls (including ingredients I had at home) was $2.12. That works out to almost 9 cents per 110 calorie ball. Those cheapie granola bars have about 90 calories each, at 20 cents.

As I was specifically looking for protein, I also compared protein values between cheapie granola bars and my Peanut Butter Energy Balls. A small, 90 calorie granola bar contains 1 gram of protein. My homemade balls have 3.3 grams of protein each, over triple the store-bought item.

It's not entirely fair to compare Kind bars to peanut butter balls, as Kind bars are fruit and nut bars. However, stay tuned. I'll be pulling out my fruit and nut bar recipe next week, and give you the cost breakdown then. You just knew that was coming, didn't you?!



If you don't happen to have a Peanut Butter Energy Ball recipe, and would like to try mine, here it is:

1 cup peanut butter
1 cup dry milk powder*
1/2 cup honey
1/2 cup raisins
something dry and flakey like wheat germ, grated coconut, cereal crumbs, or granola to roll bars in -- about 1/3 cup total

*if you are using instant powdered milk, you'll want to measure it, then run through a food processor to break down the tiny bits into a finer powder, before mixing with peanut butter. It doesn't need to be perfectly ground, just mostly so. Non-instant dry milk is a fine powder, mostly available in health food stores, and often used in baking (adding to doughs).

In a large bowl, stir together peanut butter, milk powder, honey and raisins. Divide "dough" into quarters, then each quarter into 6 portions (yielding 24 portions all together). Roll between the palms of your hands into balls. Then roll each into your dry and flakey stuff. Refrigerate.



Some people roll these in melted chocolate, for a healthier confection. Also yummy. But as I was looking for a snack replacement and not a candy-type item, I used homemade granola.

One of the aspects of making these products at home that I like is this -- if I buy a commercial product, once that box is empty, they're gone. But if I buy the ingredients to make something comparable, once the final item is eaten, I can turn to my pantry and make another batch. Or, and also appealing, I can use those same ingredients in other recipes.


Tuesday, July 7, 2015

Growing basil on the deck


For many years, I tried growing basil in the garden. Our soil seemed to be too cool in the early summer months for the plants to really take hold and flourish. Then a friend mentioned that she had read basil often does better in pots in a sunny location, if kept well-watered.

So, for the past 4 or 5 years, I've been growing my basil in a large trough-style planter on our deck. And it grows so much better for me now.

Some of the things that I believe is helping my basil perform:

  • I begin with seeds, sown in flats, indoors, in late March/early April. Basil is a slow grower in the early part of the season, here, and needs plenty of time to gain size, before planting out to the trough.
  • My trough planter is about 18 inches deep, allowing for plenty of soil to hold hold water for these tender plants.
  • The trough is situated in what I believe is the best place on our deck. It's NOT up against the house, where it would bake all day long, but up against a side railing to the deck. The railing itself gives some stippled sun/shade in the early part of the day, and full sun from noon until 4-5 PM or so. But being a "porous" edging to the deck, there's lots of air circulation around the plants.
  • I planted out the basil seedlings in phases, as a just in case measure -- just in case there were lurking slugs in the trough (which I could bait for early on), just in case we had a late frost, just in case the soil was still too cool. I planted out the seedlings over the course of about 3 weeks, when the daytime temps were consistently mid-60s or higher during the day (May).
  • I planted the seedlings, thickly, about 3-4 inches apart in all directions. This is closer than many experts suggest, but it works for me.
  • During the dry part of the season, I shower the trough with water at least once per day, on very hot days, twice.
  • And this step is important for a full, lush bed basil -- when the plants have about 3-4 sets of leaf pairs, I pinch off the top growth for kitchen use. Pinching off new growth encourage bushiness in the plants. I have enough plants in my trough this year that I can pinch plants every 3 days, enough for a constant supply of homemade pesto.
  • Before planting out my seedlings, I mixed some new soil into the planter. This new soil had some fertilizers added, which gave the basil a good start.
  • Basil is a heavy-feeder, and does well with a liquid feed. I prefer using compost tea, sprayed over the top of the plants, every couple of weeks, from early July on.
I hope to be able to cut and freeze a significant amount of basil later this summer, to use in winter. Frozen basil retains more flavor and nutrients than dried basil. And I think it's just plain easier to freeze it.



Growing basil from seeds costs about a dollar or two, for seeds and potting soil. A small basil seedling at the nursery will cost about $2. Buying basil as a good-sized potted plant will cost about $5-7 or so. Buying basil as a fresh herb in the produce department of your supermarket will cost $2 or $3, for basil that will keep in your fridge for about a week.

There isn't one right way to have fresh basil for everyone's uses. If you will only want fresh basil for a few occasions in the summer, then the fresh basil in the produce department might be the way to go, for you. After you've used the leaves that you needed for a particular recipe, chop and freeze the remaining leaves to have on hand for a couple more recipes this summer.

It's not too late to buy a small seedling from the nursery. If you get it potted up now, you will have enough basil for several batches of pesto, or adding to dishes in August and September.

If you are needing much more basil than what you would buy in the produce department, and want your basil NOW, you could buy a larger potted basil plant from a store like Trader Joe's. These pots are actually about 7 or 8 basil pants, potted together in 1 container. You would have some for pinching off now, and more to come in about a week, continuing through summer. For best results, when you get one of these larger pots of basil home, pot it up into an even larger pot, for additional root room and soil to hold moisture. Then, water it often, pinch back weekly, and give it a boost of liquid plant food every couple of weeks. Your pot of basil will do well, and provide all of your basil needs for this season, and then some for freezing.

It may be a bit late to start a large trough of basil from seeds, now. Unless you live where first frost doesn't occur until November. But you could plant up a pot of basil seeds now, to bring into your house to continue giving you fresh basil leaves through early December. In past years, I've started basil seeds in a small pot in mid-July, to bring indoors in fall. These plants generally lose their oomph by early December and decline in new leaf production, but it is fun to have a small pot of basil growing on the window sill when the days are shortening.

Monday, July 6, 2015

Banana boats



Do you remember these? Maybe from a Girl Scout camping trip, or at home sitting around a backyard campfire?

We made banana boats a lot when I was growing up. It was a reasonably "healthy" dessert, for this sweets-lover.

Banana, marshmallow and chocolate. There was always more banana than anything else. But that was a good thing. Cooking the banana brought out its sweetness.

Last week, my son brought several bananas home from work (they provide snacks at his office -- I mentioned this on my facebook page). Anyway, I baked banana bread, we made banana splits, and then on Thursday, I made banana boats for the family. This is one of those banana items that does well with older bananas.

I just used half a banana, each. I slit the halves and stuffed with a marshmallow (cut in half), and a chocolate candy (cut into bits).  Then baked these in the toaster oven, just after while we ate dinner. My mom used to wrap these in foil and cook over a campfire, in the coals.

My son tells me that a new batch of bananas will be brought in early this week . . .which means, those older bananas will be given away, again. Don't know if we'll be the lucky recipients, but more banana boats would be fun!

Friday, July 3, 2015

I sometimes wonder what life is like in other people's homes



And I know that you sometimes wonder how I do things, just out of curiosity, even if you have no intention of doing some of the things that I do in my home. I think that is just normal curiosity.

So, I thought I'd share one of the "hows" to what I do in the kitchen.

In the comments section, one day, someone asked how I decant mayonnaise from the large jars.

I've only bought 1-gallon jars of mayonnaise three times now. But these large jars are often the most economical-per-unit size of mayonnaise. A 1-gallon jar will last our family about 5 to 6 months. The quality remains good for us, for that entire time.

But the large size could be prone to spoilage and/or bacterial contamination, if not handled properly. For these three jars, this is how I've made it work for us.

So, commercial mayonnaise is fairly high in acid (vinegar and lemon juice). This combined with the salt content, makes an unfavorable environment for bacterial growth (http://www.wvagriculture.org/images/Literature/Mayo%20brochure.pdf).

Age-related spoilage of the product is not my primary concern. According to several sites, commercial mayonnaise can keep for up to 6 months, refrigerated, once opened. With this in mind, my aim is to reduce the chance of premature spoilage.

The biggest enemy to commercial mayonnaise is contamination from other sources, such as unclean hands or utensils. I avoid cross-contamination through some common sense practices, such as washing hands when cooking, and always dipping a clean utensil into the mayo jar.

So, to minimize any food-borne illness risk, I decant 1 cup of mayo at a time, from my 1-gallon jar. I use a freshly-sanitized *, 1/2-pint jar and large spoon, each time I decant another portion. 1/2 pint of mayo lasts our family not quite 2 weeks. By using such a small jar at a time, we reduce the risk of losing product due to spoilage, from contamination. (*I sanitize jars either in the dishwasher on the high-temp setting, or in a pot of water on the stove, as I'm sterilizing jars for homemade yogurt or preserves.)

To keep the 1-gallon jar in its best condition possible after opening, we store it in the kitchen refrigerator (as opposed to the garage one) where the temperature control is digital and very accurate.


And I use a sheet of plastic wrap, over the top of the jar, under the cap, to minimize air infiltration, from a poor-fitting lid. After decanting a portion, I scrape down the insides, then lay the piece of plastic wrap over the jar opening, before screwing the cap back on.

We do commercial mustard in a similar fashion. I buy it in 1-gallon jars, and decant small amounts at a time. Because mustard is very high in acid (vinegar), I decant into newly sanitized, 1-pint jars (instead of 1/2 pints), 3 jars at a time, so that it's easy for someone to grab a fresh jar as needed.

So, that's how I deal with those 1-gallon jars of condiments, that you read about in my grocery spending journal from time to time.

Thursday, July 2, 2015

Wanting to go out for ice cream one hot evening . . .

If the 5 of us went to Menchie's (self-serve frozen yogurt), we would spend about $35. Yikes! That's a whole lotta cash for a bowl of frozen yogurt, each.


Every month, we set aside a small amount (I mean small, about $5-10 depending on what's leftover after the budget is made out), for doing fun things with the family. We don't always use this money, so it builds for a couple of months. But we try to use this money wisely.

We could save for several months, and go to the movies. Or, we could spend $1 and rent a recent release from Redbox. Or, what we most often do, we can hang on to the money and borrow dvds from the library.

We could save for many months, and go out for dinner. Or, we could save for one or two months and get fast food for 1 night. Or, we could buy some special foods to have at home or take to the beach, for a nice dinner or special treat, with far less expense.

In June and July, we made plans to use some of this "family-fun" money to enjoy time together, with special treats.

Last Saturday, my daughters came with me on an errand in the AM, and we were talking about how it would be the perfect day to go to Menchie's as a family. It had been hot for a few days, and Saturday's forecasted high was to be the hottest day of the week. So, a bowl of frozen yogurt or ice cream sounded especially appealing.

We talked about our various options. We could all go to McDonalds after dinner for their sundaes, at a cost of about $6, total. Okay, but as it's ice cream made with milk, it wouldn't be the best for me. Then we talked about Menchie's. A better option for me, as I can get non-dairy fro-yo there. And everyone gets to customize their own dessert. But at a price of about $6 or $7 each, for a whopping $35 for 5 of us. That's when the thought of going to Fred Meyer and picking out ice cream (and sorbet for me), plus toppings was thrown about.

The more we discussed this, the better a home sundae bar sounded. We talked about a price limit on how much we should spend, out of our "family-fun" savings. $15 sounded about right, for a special treat for 5 people.

So, after a lot of walking about the store, checking out our options, we chose some slivered almonds, from the bulk bins, a few gummy worms and chocolate caramel peanut clusters from the Brach's bulk bins, a snack-size package of Pepperidge Farms Mini-Chessmen shortbread cookies, a bag of dark chocolate-covered pretzels, a bottle of dark chocolate Magic Shell (chocolate sauce that hardens on the ice cream, something my kids had once at a cousin's house but never since), and a 1-gallon pail of Neapolitan ice cream, (plus that pint of raspberry sorbet for me). At home, I had strawberries, raspberries and blueberries in the garden to add to our sundae bar. In total, we spent $11.39. And, we had enough of all of the supplies to have sundaes both Saturday and Sunday after dinner. Plus, there's half a pail of ice cream and almost half a pint of sorbet remaining for future family-fun nights. None of this had to come out of the regular grocery budget.

Later this month, our family will be doing our annual fish and chips, beach-front dinner. We do this once per summer, and have a fun fish dinner together, at the beach. Waterfront dining at it's best!

In previous years, we bought our fish and chips from the Ivar's seafood bar at the beach (the beach which now charges for parking). We had been talking about going to a different Ivar's and bringing our fish and chips to one of the free-parking beaches in the area.

As good fortune would have it, frozen cod fillets are on sale at Cash & Carry this week, for about $18 for a 5-lb box of 2-oz fillets (a good size for fried fish strips). In previous years, we have spent about $30 on fish and chips for the whole family at Ivar's. A 5-lb box of cod fillets is enough fish for the 5 of us, for 4 nights of fish and chips, at a cost of $4.50 for a family dinner of the fish. Add in the batter and oil for frying and some potatoes for chips, and we're up to about $6 for our annual fish and chips at the beach dinner. I'll make the fish and chips at home just before we leave, then take the dinner to the nearest beach (5 minutes away).

I know that we could have fun without any expense. But sometimes, a little expense is worth it. And this is a way that fits within our budget -- and that makes me happy! (And the treats made my family very happy!!)

Wednesday, July 1, 2015

Cheap & Cheerful suppers for the last few days of June

As it's been the last week of the month, you can guess that we are down to the produce in my garden, some very old looking bananas, canned tomatoes, and a large bag of carrots. Which means, I've had to be somewhat inventive with meals. I'm also cleaning out the freezers, trying to make room for ground beef-10 lbs and fish-5 lbs (on sale this week at Cash & Carry). Chicken leg quarters on on sale again for 50 cents/lb. I'm on the fence as to whether or not to pick up another 40-lb case. But I can't buy any of those meats if there's not room to store them.

So here's what we had for dinner this past week:

Wednesday
chicken smothered in mock pesto (basil, garlic, olive oil, salt and black pepper, a mix of provolone and mozzarella -- no Parmesan, here, and no nuts)
rice topped with marinara sauce
fresh cherries
banana bread

Thursday
refried bean tostadas w/ lettuce, cheese, quickie salsa, plain yogurt, fried corn tortillas
fresh cherries

Friday
ham and cheese sandwiches, with mock pesto as condiment (it was a hot day, and didn't want to heat the kitchen)
fresh cherries
greens topped with oven-roasted tomatoes

Saturday
pbj sandwiches
spinach salad
cherries
ice cream sundaes

Sunday
chicken, tomato, radish greens, cheese and pasta stove-top casserole
more ice cream

Monday
potato salad (using up leftover egg salad from last week)
marinated garbanzo beans and roasted tomatoes over lettuce
herbed rice "polenta", topped with quickie marinara sauce

Tuesday
radish greens, swiss chard and cheddar quiche
cream cheese and chive mashed potatoes
lettuce topped with leftover garbanzo bean-roasted tomato salad
blueberries and raspberries for dessert


What's been on your menu this last week of June? Do you find that you run out of any particular ingredients during that last week of the month?


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