Fruit and cream cheese stuffed French toast casserole *plus* the savory version

This is a great brunch dish as well as supper. It's less hands-on than making pancakes or waffles, freeing me to pull together the rest of a brunch set-up, or work on other projects in the late afternoon.

You put the casserole together the night before (for a brunch dish) or anytime during the day (for supper). It only takes about 1 hour to sit, before baking, but can be held in the fridge overnight, if needed.

For 3 or 4 servings, I use an 8 X 8-inch Pyrex baker. For 4 or 5 servings, a 7 X 11-inch casserole. And for 6 to 8 servings,  an 9 X 11-inch casserole (all Pyrex).

For each serving, count on 1 full sandwich (2 slices of bread). Stale bread works best. If the bread is too soft, it becomes mushy in the egg batter.

Ingredients:

the sandwiches

cream cheese (about 4 ounces)
sliced bread, whole wheat, white, French (my favorite is French bread, but I also use whole wheat sandwich bread)
fresh or frozen fruit -- berries, peaches, plums, nectarines, bananas (sweetened, if desired)
jam or jelly (optional, I leave it out when I want a less-sweet casserole)
soft butter (about 1 & 1/2 tablespoons)

the egg batter

3 eggs
2 cups milk
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla extract

Butter the casserole dish well.

Make sandwiches, spreading 1 to 2 tablespoons cream cheese on one slice of bread, and jam/jelly plus a tablespoon or 2 of sliced or whole fruit on the other slice. Put the slices with cream cheese on the slice with jam and fruit and place in casserole dish. Spread the tops of each sandwich with a teaspoon of soft butter.

Blend together eggs, milk, salt, sugar and vanilla extract. Pour over the baking dish of sandwiches and allow to sit for 45 minutes.

Turn each sandwich over and allow to sit another 15 minutes. (If keeping overnight in the fridge, cover with a sheet of plastic wrap.)

Preheat oven to 375 degrees F. Bake for 25 to 30 minutes, or until eggs are set and edges are looking lightly browned.

Remove from oven. Top with additional fruit and powdered sugar.


and the savory version:

Cheese Strata or Baked Cheese Fondue

My mom's c.1970 cookbook calls this Baked Cheese Fondue. In university, we had this in the dorm for lunches, and they called it Cheese Strata (makes sense, layers, or strata, of bread and cheese). I tend to call it Strata.

This is the basic recipe. You can add sliced or cubed, cooked meat (ham, sausage, chicken, turkey), cooked veggies, like asparagus, or leftover cooked greens, or, just as a plain cheese, egg and bread dish, with a nice salad or fruit on the side.

To serve 4 to 6

Ingredients:

10 thick slices of a narrow loaf of French bread, or 6 large slices of wide-pan bread, cut in half -- stale is best
4 eggs
2 and 2/3 cups milk
1/2 teaspoon salt
cayenne pepper
1/3 cup chopped green onions, chives, or green tops of garden onions (I use the tops of my growing shallots for green onions)
1 tablespoon of soft butter
1  1/2 cups of shredded cheese, divided into 1 cup and 1/2 cup
any extra seasonings that you think you'd like with this. Mustard powder is good. I used some chili powder to give it a kick the other night when we had it.

Butter an 8 X 8-inch Pyrex casserole dish.

Beat eggs, milk, salt and pepper (and any other seasonings you are wanting) together. Stir in green onions.

Place half of the bread into the dish, cutting the last slice of bread to fit tightly in the casserole dish. Top with 1 cup of cheese. Place other half of bread on top. Spread the soft butter on top of the top slices of bread. Pour the egg batter over all of the slices of bread.

Allow to stand for 1 hour.

Sprinkle with the rest of the cheese.

Bake in a preheated 325 degree F oven, for 40 minutes, or until eggs are set.

Price comparison of frying my own taco shells vs boxed taco shells

Seasoned black bean, olive, cheese, lettuce and salsa tacos

We eat tacos about once a week in our house. I use corn tortillas to make my own shells. I buy 72-count packages of corn tortillas (Cash & Carry, the ethnic market and Win Co all carry the large packages of corn tortillas), for $2.18, or about 3 cents per tortilla. The best price I ever find on pre-made taco shells in a regular supermarket, is in boxes of 10 for $1, on dollar sales, or 10 cents each. (Cash & Carry also sells cases of 200 taco shells, for $14-something a case, or 7 cents each shell. I did buy these once. They were a convenience, and would consider buying them again, for convenience.)

4 cents per shell for homemade, compared to 10 cents per shell in a box

The most oil I might possibly use when frying tacos is about 4 ounces per batch of 10-12 tacos, or 7  1/2 cents worth of oil for a batch. That works out to less 2/3 of a cent per taco, bringing my cost per taco up to 3 and 2/3 cents per shell. If you throw in natural gas for the stove (at about a penny for 30 minutes, total for all 12 tacos), I'm just short of 4 cents per shell, still less than half of my best supermarket price per shell. (And even if I underestimate my oil use, and if I double the oil cost, it's still under 4 and 1/2 cents per taco shell. But I do think it's around 4 ounces, or 1/2 cup for the whole batch.)

If I'm making on average 11 tacos per week, frying the corn tortillas myself, I'm saving 66 cents on taco shells each week, or $34.32 per year, over buying a 10-ct box of pre-made shells, each week, for $1 at the grocery store.

Keeping the corn tortillas from cracking when I fold them

The only problem with frying packaged corn tortillas is they seem to split when you fold them in half. There's a way around that, though. Here's how I fry my taco shells.

(If you've ever had a Jack-in-the-Box cheap taco (they used to be 2/$1, a few years ago), then you have an idea of how I make mine. I fry the tacos with the beans/meat/rice inside, then add cold fillings, like cheese and lettuce.)

The shell to the left is the one I'm softening, so it won't crack at the fold.
The one on the right is a filled taco frying.

To start, I put some oil into a skillet and heat over Medium. When the oil is hot, I take a flat, corn tortilla, and pinch two opposite edges, loosely. I hold the tortilla so the bottom of the fold, only, is in the oil. I hold here for 60 seconds. This softens the tortilla and makes the fold flexible so it won't crack.

Then I remove the tortilla from the oil, fill with my beans/rice and or meat, and return to the oil, to fry on each side. There's enough room in the skillet for me to be frying one taco, while I softening the next taco shell to be filled. It all goes very quickly, taking about 30 minutes of frying time for 12 tacos.

(I could halve the time spent by using a large skillet, and frying 2 tacos at a time. But you know -- a creature of habit; been doing this since my single days and only frying 1 taco for myself.)


Anyways, when I'm looking to cut grocery costs, I break down the price on different menu items, including all expenses to make the item, and compare to my available options.

Frying your own taco shells might not be as advantageous for you, as you may pay more for tortillas and/or oil than I do. Or maybe you do a lot of couponing, and can buy ready-made shells for what my cost is in making them. You would have to do the cost comparison with your own prices for the tortillas, oil and energy used by your stove.

Sometimes, I do one of these cost breakdowns and I find making a food from scratch is not the most economical. Making my own tomato paste from store-bought tomatoes was one item that was more costly to make than to buy. It's worth it to do the calculations, so I can make informed choices.


FYI -- we rarely have meat-filled tacos. Most of the time I use refried beans, leftover beans and rice, or as in these tacos, seasoned black beans with olives. Then I add cheese, lettuce, tomatoes (if we have any) and salsa. Our tacos this last week cost about 85 cents for 10 tacos -- a bargain supper.

I've come up with a menu for that special date

Less than a week away is my son's girlfriend's graduation. We'll be hosting a dinner that evening for our family, my son's girlfriend and her parents, a total of 8 of us. I've decided on a menu. I took all of your comments and think I came up with something very doable for me.

It's high points:

• much of it can be done ahead (like the roll dough, the potato salad, chopping the rhubarb and vegetables)
• it uses some produce from our garden
• it also uses a cut of meat which I got a good deal on at Cash & Carry
• the menu is not too fussy
• it contains no dairy
• and it features some all-American foods, like pie and potato salad

Here it is:

Herb-crusted roast pork loin (Cash & Carry for $1.68/lb)

Potato salad (a very typical summer American food, and it's easy to make ahead)

Garden lettuce and spinach, garden strawberry, garden green onions, celery, toasted almond salad

Overnight dinner rolls

Casserole of summer vegetables (zucchini, peppers, tomatoes, onions, garlic -- these will have to come out of the grocery budget)

Watermelon pickles

Rhubarb and blackberry pie

I'll put out something snack-y, too, for before dinner.

I considered a barbecue, but our weather in the PNW can be so unpredictable in June. We're expecting more showers later this week, and that could bleed over into the weekend.

What do you all think? Any other suggestions or advice?

How I do Huevos Rancheros

Last 6 months -- egg prices peaked in February and have been steadily dropping since, as you may have found at stores in your area. Across the US, retail and restaurant demand is light to moderate, whereas supplies are moderate, presently (USDA Egg Market News Report).

What this means for the consumer is right now, eggs are very affordable for most parts of the US. Kris mentioned buying eggs for 49 cents per dozen at Aldi's last week. I bought a case of 15 dozen at Cash & Carry for 57 cents per dozen. (Cash & Carry's price for 1 dozen extra large eggs, in individual cartons was 99 cents on Friday, which is a great price for eggs, as it is.)

So, as eggs are now the "cheap" animal protein source, I plan on featuring them heavily in dinner menus for the next 2 months. (I still have my frozen supply of eggs to use in the fall and winter months.) We'll be substituting egg dishes for meat-based ones, once or twice per week. (Having eggs for dinner is only a cost savings if we substitute eggs for a more expensive meal, like meat.)

If I use 9 large eggs (that's 18 ounces, or a little over 1 lb. of eggs), bought at 57 cents per dozen, there's enough animal protein for dinner for 5 of us, at a cost of about 43 cents. Compared to making a Mexican dinner with ground beef, at a cost of $2 per pound for the beef, eggs come out the winner for a budget meal.

Over the next couple of weeks, I thought I'd share some of our family's favorite ways to serve eggs for dinner, beginning with my version of Huevos Rancheros.


This is one of those super quick suppers, for busy afternoons and evenings. I can have this ready to bake in the amount of time it takes to preheat the oven.

Technically, this is somewhere between Huevos a la Mexicana and Huevos Rancheros. Real HR uses fried eggs. But I don't care for fried eggs, and my way is less hands-on.

Baked Huevos Rancheros


To serve 4 or 5 adults:

Preheat oven to 365 degrees F.

Generously butter a large quiche dish (a large pie plate will also work).

In a medium bowl, whisk together: 

• 9 eggs
• 1/4 to 1/2 teaspoon salt
• 1 tablespoon water

Pour into prepared dish. Top with: 

• a large handful of shredded cheddar cheese, Monterey Jack or Pepper Jack

Bake for about 15-20 minutes, until the edges are very puffy, but center is still indented.

Remove from oven, and spoon over the top:

• 1 cup of salsa, then
• another large handful of shredded cheddar or Monterey Jack cheese or Pepper Jack
• 1/4 to 1/2 cup of sliced black olives

Return to oven for 5-7 minutes, or until cheese is melted and eggs are set. Be careful not to over-brown the underside.

optional -- sprinkle with chopped cilantro after baked.

Cut into wedges. Use a table knife to go all around the edge. Serve wedges with:

• warm corn tortillas, and 
• cooked black beans or refried beans. 

If you cut the wedges slim, you can fold the eggs up in the corn tortillas, like soft tacos. These eggs also make a great filling for breakfast burritos for a crowd. Use flour tortillas, put a slim wedge and some refritos on each tortilla, and roll up. 

(Olives are not at all authentic, here. We just like them. But if you want to leave them out, your privilege.)

More on house-painting supplies

The other day, in the comments, YHF mentioned a product called Floetrol Latex Paint Conditioner. That jogged my memory to dig ours out. About 18 years ago, I was painting the upstairs bedrooms, and I bought this container of Floetrol for the trim paint.

Floetrol's primary purpose is for paint-sprayers. You add a little bit to the paint going into the paint-sprayer, and it keeps the nozzle from clogging.  It's beneficial in other painting applications, too.

When I bought Floetrol, I did so for the trim work and doors. I was painting with a brush and wanted to minimize brush strokes. This product was recommended for satin and semi-gloss paint. You add a little to the paint and it lengthens the dry-time long enough for the paint to level out and reduce visible brush marks. Many claim that by adding Floetrol to your latex paint, it gives an oil-based paint appearance, but with a water-based paint.

It also provides that extra bit of time to prevent lap marks when overlapping areas with brush or roller. And I've used it when I've been working with an open can for an entire day, just mixing in a couple of tablespoons, after about 3 or 4 hours, to keep the paint at a good consistency.

YHF mentioned another use for Floetrol. She said that the professional painters sometimes use it in a small container for their brushes, while they paint. It keeps the paint from drying or thickening on the brush during a long day of painting, keeping the project flowing smoothly and extending the life of their brushes.

So, I decided to give this a try. I had two brushes I was planning on using, for the trim around the French doors, applying two full coats and one additional partial coat on part of the trim that would need extra paint. One of the brushes was a standard, 2-inch brush, the other a small craft brush, for getting into tight spots.

I poured about 1/4 cup of Floetrol into a small glass cup, and that's where I kept my brushes all day, swapping out larger for smaller, as I needed. Between coats of paint, I just put a plastic bag over the cup and the open can. At the end of the day of painting, I had about 2 tablespoons of Floetrol (very infused with paint) left in the cup which I poured into my paint can, to condition the paint after a day of having the can open. (The maximum Floetrol to paint, shouldn't exceed a 1:4 ratio, no more than 1 quart Floetrol per every gallon of paint.) It worked well in keeping my brushes and paint in good condition all day.

Floetrol is not cheap, at around $20-something per gallon. There's another brand, also used by professionals -- XIM Latex Extender and Leveling Additive that I believe is less expensive. However, it does keep for a long time. This container I've had is about 18 years old and still works as it did when I bought it. Because of its cost, I use it judiciously. But I think it's worth it, especially on interior trim, doors, cabinets and furniture, to get a professionally-finished look, but at a fraction of the cost.

If you're a yard-saler, you might want to keep your eyes open for this product. It's the sort of thing that people cleaning out their garages might put up for sale. If you check the contents and see that it's still liquid, it's very likely that it's still in good condition, even if the container looks old.

The other thing I wanted to share with you is the kind of craft brush that I use when house-painting. I have an assortment of craft brushes, for use with acrylic craft paints. A small flat brush works well when getting into those tight spots or up against another surface that I don't want to, or can't easily, tape off.

On this project, I used the #10 flat brush to paint right up against the deck, the threshold of the door-frame, and the side edge of the trim against the door frame. This flat brush has short, stiff bristles, which help control where the paint is going, like using a felt pen. Indoors, I use it at the top of a room's walls, where walls meet ceiling. In the upstairs bedrooms, we have popcorn ceiling, still. You can't tape that surface. So, I use the craft brush to "draw" my top edge of the wall with paint.

House painting is not my favorite task. But if I use some good tools, it makes the work easier and neater, and I finish up sooner.

Cheap & Cheerful Suppers for the very last of May and beginning of June (using up stuff from the freezers)

Friday

Blackberry and cream cheese stuffed French toast casserole

Saturday

Meatball goulash
Toasted buns

Sunday

Home-style macaroni and cheese
Scrambled eggs with bacon bits
Canned green beans
Pumpkin bread
Dried cranberries

Monday

Herb-crusted roast pork loin
Brown rice
Oven-roasted sweet potato wedges
Green salad with rhubarb dressing
Rhubarb-blackberry gelatin
Cream puffs filled with whipped cream and topped with strawberries (all from the freezer)

Tuesday

Leftover brown rice with turkey gravy from freezer
Baked beans combined with leftover refried beans from last week
Sauteed cabbage (last of the head) and kale from garden, in bacon fat, topped with some leftover brown sauce from when I made soy bean patties on Monday
Cornbread, from scratch, using slightly sour milk I had frozen for baking

Wednesday

Curried pumpkin and peanut soup, with some shredded, fresh spinach thrown in for an extra veggie
Yorkshire pudding wedges
Cream cheese and pecan stuffed celery

Thursday

Baked Huevos Rancheros
Brown rice topped with last of the turkey gravy
Oven-roasted carrots



I didn't feel well over the weekend. Dinners had to be super easy. It's end of the quarter for my two daughters, which means I haven't had them to help, when I'm not feeling well. And my son isn't home as much, any more (work/girlfriend/meeting up with friends). My husband doesn't cook, ever, period. So, I have to come up with super-easy ideas. The stuffed French toast was good, quick, and I could prepare it early in the day, then pop it in the oven a half-hour before dinner, and cut and serve. Nothing else with it, except glasses of milk.

The meatball goulash was something I just dumped into the crockpot early in the day, all but the frozen meatballs. I added rice, canned tomatoes, various liquids from fridge, black olives, sliced celery, cooked garbanzo beans, herbs, spices (especially paprika) and  cooked until the rice was soft, then topped with meatballs to heat through for 30 minutes. I split and toasted 2 hamburger buns, and that was dinner.

Sunday's dinner had only a bit more effort involved, but I spread that over a whole afternoon. Monday, I did put several hours into cooking, again spread out over a day. By Tuesday, I was feeling better and could do more, both with cooking and getting things done around the house and outside.

I'm also cleaning out the freezers. I emptied the stand-alone freezer, on Wednesday. I unplugged it and have left it off for a month or two. As I was cleaning it out, it made for some interesting meal combos. But a few treats emerged as well.

What was on your menu this past week? Did you have a traditional cook-out or barbecue for Memorial Day? I felt lucky to just do a pork loin for dinner. It was delicious and everybody enjoyed it. So, I guess that's what counts.

Have a great weekend!

Saving *is* earning for May

This is the rug I got at Kohl's, for free, to go by the door to the garage

Groceries

• this isn't anything I did, but something that was given to us, for which we were very grateful. At a time when we were needing some fresh fruit in the house, a large tray of fresh grapes were given to us. This saved us a couple of dollars on produce for the month.
• I made a batch of barbeque sauce, using tomato paste, lemon juice, soy sauce, molasses, honey, onion powder, garlic powder, chili powder, paprika, celery seed, cloves and black pepper
• made a batch of creamy Italian salad dressing, using mayo, chive blossom vinegar, vegetable oil, garlic granules, onion powder, salt and pepper. Poured into a used Italian Salad dressing bottle. When that ran out, I made a couple of batches of Rhubarb Salad Dressing (using this recipe).
• used my Senior discount at Fred Meyer on May 3, and saved about $10 overall (included some gardening items)
• brought calculator when grocery shopping to aid in comparing prices, as well as calculating my grocery total at WinCo, so I wouldn't go over my on-hand cash (WinCo doesn't take credit cards)
• shopped with a list, and stuck to it (I resisted temptation to buy extras, over and over. That was har at times, but I kept reminding myself of our financial goals to stay on track. Saving now, means a holiday, later.)
• froze remaining eggs from major stock-up before Easter
• made soy milk from dried soy beans. Used the leftover pulp (okara) in soy bean patties.
• used the green tops from the radishes as a vegetable in quiche and frittata
• all meals were prepared and eaten at, or packed from, home
• earned a $5.69 "reward" coupon to use as payment at Fred Meyer on groceries to use in the next few weeks
• prepared all meals at home for entire month
• made a batch of chive blossom vinegar
• harvested and dried oregano

Clothing/grooming/health/personal

• delayed coloring hair by almost 3 weeks, using a touch-up wand for roots (this was mostly out of laziness, but it saved money, so I get points, right?)
• bought 2 boxes of hair coloring on a B1G1 half-off, even though I still had one box left in the cupboard
• bought a pair of slippers at Kohl's for $2.20, using a $10 off coupon
• made a pair of pajama shorts for the summer, from a well-worn bed sheet

Household/garden

• cleaned 4-year old spots on living room carpet with about 2 tablespoons of hydrogen peroxide and a cotton t-shirt rag, followed up by blotting with a white paper napkin
• scrubbed the deck with a brush and washed off with hose, saving money ($37 rental fee if I had rented a pressure washer) and water (pressure washers use a lot of water, compared to scrubbing and rinsing). Plus, I got free exercise -- no need to join a gym!
• did house-painting myself, instead of hiring a professional, and used paint we already had in the garage -- saved in the $100s by doing it myself.
• made another batch of potting soil for the pots at the entry to our house
• finished planting the vegetable garden, added beets and chard where the spring radishes had been, pulled fall chard out and put in green beans
• harvested bushels of rhubarb for sauces, crisps, pies, salad dressing and jam (I have 6 large plants, started with 3 root divisions, then divided myself, some to replant, some to give away. 6 plants seems to be the right amount for us.)
• the day after I bought the slippers at Kohl's, I received another $10 off coupon in the mail. I went back to Kohl's and this time bought a small rug for the door to the garage. We'd been needing something there for several years. It was regularly priced at $19.99, on sale for $9.99. I needed to spend one more penny to use the coupon. In the clearance section, I found another Hallmark Christmas gift wrap bag, for 24 cents (originally $2.99). My total purchase came to 25 cents, including tax, which I paid for with a gift card that I bought at Fred Meyer, when they were having a bonus fuel rewards promotion (4 X fuel rewards on gift cards). I looked at several items at Kohl's. I was unsure about just about everything. But I figured if whatever I bought was practically free, I wouldn't regret it. So, since a rug for that back door had been on my list for years, and it was free, I felt okay with this choice. I can be so indecisive when shopping, I even annoy myself!

Restaurant meals

• planned my lunches in advance on days when I'd be busy in the mornings or away from home at lunchtime, to avoid temptation to stop and pick up a bite to eat while out.

Gas for cars

• tracked survey opportunities and filled out 4 online surveys for a savings of 20 cents per gallon
• saved a total of 70 cents/gallon on one tank of gas, using fuel rewards 

Birthdays/holidays

• sent a gift that I bought on sale and with a coupon, after Christmas, as a birthday gift this month. I went online to USPS rate calculator, to determine which method and packaging type would be most economical for my gift, and made sure to get it to the PO in plenty of time, so I wouldn't have to send it expedited delivery. Used one of the birthday cards that I bought in April, on clearance at Jo Ann's Fabrics at about 92% off (under 30 cents per card).
• Mother's Day was spent at home, instead of going someplace where we'd spend money. My daughters provided lunch, and we made dinner out of items I had on hand -- hot dogs, homemade buns, fruited gelatin salad, green salad, leftover pasta salad and s'mores for dessert. For the s'mores -- I'd bought graham crackers at Dollar Tree in early April, chocolate candies on clearance at Dollar Tree after Easter, last year, and marshmallows, on sale and with senior discount almost a year ago. For a "special" beverage at lunch, I made lemonade, using some flat lemon-lime soda, that had been opened when my daughter had a bad tummy virus, months ago, but never used up, plus some bottled lemon juice, sugar and water.
• sent birthday cards (2) to siblings, one bought at Dollar Tree for 50 cents, the other bought on clearance at Jo Ann Fabric's for 29 cents.
• I'm crafting some 4th of July decorations

Utilities

• began the outdoor air-drying of laundry, with racks brought out to the deck
• switched over to cold/cold on all laundry, after using warm/cold for winter washing
• bought 3 more soaker hoses to use in vegetable and fruit gardens. These should reduce the water bill, and will last for many years. One soaker hose was placed under landscape fabric in pumpkin patch, and this will hopefully help conserve city water, as well as promote better growth in pumpkin plants
• I used a timer with appliances, more this month. Using the timer feature on the tumble dryer, with a batch of towels for 20 minutes before hanging to dry, instead of the moisture sensor, which could run for an hour with a full load of towels. I used the timer while simmering chicken bones for stock. I might have simmered the stock for 4 hours or more, instead used a time for 1 hour. Same thing with cooking dried beans, I set the timer.
• used vegetable rinse water for pots on the deck as well as garden beds
• am trying out some water absorbing crystals in 2 pots in front yard which always need daily watering in summer. I bought the crystals in a small packet on Senior Discount day (saved 10%). You only use a couple of teaspoons of the crystals per pot, per year, and the packet keeps indefinitely, if in a sealed bag.
• used the crockpot numerous times in the month

Finances

• made out budget plan for the month and stuck to it. Paid all bills, in full, and on time (online/by phone when more advantageous to do so)

Fun stuff

• one daughter really wanted to see a play at the Seattle ACT theater. Instead of buying a ticket, she volunteered to usher, and saw the play for free.
• both daughters and I enjoyed a free breakfast the day before Mother's Day. We each had a free pastry on our Panera cards (birthday -- Panera is really generous with expiration dates), and used gift cards (for girls) and one free drink card (me) at Starbuck's for beverages. (Back in December, the barista made a couple of goofs on my decaf pour-over. She eventually got it right, but because I had to wait for 15 minutes or so, she gave me a card for 1 free drink, up to $5.)
• my husband got 2 free tickets to a movie and took one daughter
• one daughter had a performance on campus in mid-May, one evening. It was free to attend, and I would have to drive down there anyway to get her afterward. So I met up with the other daughter, brought a picnic dinner for the two of us and we enjoyed our dinner in the late afternoon sunshine on the grass. I packed: slices of quiche, individual containers of salad and pumpkin bread. Really enjoyable evening! And it was FREE!
• son and his girlfriend went to the second performance of the same show, a week later, for a free date
• Mother's Day dinner was a cookout around the fire ring. Homemade hot dog buns, hot dogs bought with Senior Discount, for 71 cents/package, green salad from garden, rhubarb-blackberry gelatin salad from garden, s'mores made with Dollar Tree graham crackers, marshmallows from pantry, and clearance Easter chocolate candies from last year.

Freebies

• a tray of red grapes and 2 tangerines from church coffee hour
• 1 loaf of Sara Lee bread (Friday Freebie)
• a gift of some tea and a nice chocolate bar
• 3 pastries at Panera
• 1 free beverage at Starbuck's
• 2 candy bars from Fred Meyer (Friday Freebie)
• 1/2 pound of fresh strawberries from church coffee hour to take home
• downloaded an entire album through Freegal onto my laptop
• 1 layer cake
• 2 pounds of mushrooms
• several sandwiches and fresh grapes

You know this right? About house-painting supplies

Among other things, I'm painting the back of the house this week. Just the part that's visible from the deck. When our French doors were installed, there was a bunch of work done on the exterior that now needs painting. Anyways, this is a weeklong job.

Washing out brushes is one of my least favorite parts of house painting. But when I have a week-long painting job, I only wash my brush once per color, over the course of the entire week.

I wrap my brushes, rollers, stir sticks and paint tray in plastic, to store it for a couple of hours, or overnight. I use kitchen plastic wrap, tightly over each brush or roller, then overwrap in a couple of plastic bags. For paint trays, I seal the tray, tightly with plastic wrap. This keeps the paint from drying out, between painting sessions, without having to wash equipment each time I'm ready to paint.  It saves me time, and makes the job of painting less daunting, so I'm more likely to attempt these projects.

May 2016 Grocery Spending Journal

May 1. We are very low on fruit for the week. After church, one of my daughters and I were discussing driving by the ethnic market to pick up some fruits and vegetables. But before we left the church, one of the coffee hour ladies offered us a large tray of grapes and 2 tangerines. Providential? I think so. So we skipped the stop by the market, and have enough fruit for a couple of days.

May 3. Senior Discount day at Fred Meyer. I plan out my shopping for this day over the course of about 2 weeks. I make note of items that we're almost out of, as well as items I've been meaning to buy, that would qualify for the discount. This month, I bought 6 half-gallons of whole milk, 89cents each, limit 6 w/ coupon, 4  64-oz jugs of apple juice, 89cents each limit 4 with coupon, 1 large can of decaf coffee (around 25 oz) for $4.49, 3-lb can of shortening, for $4.04, canned green beans (6) for 44 cents each w/coupon, 3  12-oz packages chicken/pork hotdogs for 71 cents each, 6 red tape bananas at 49 cents per pound, plus 1 free loaf of Sara Lee bread (Friday download coupon), 1 box of veggie fertilizer ($4.92). I spent $28.37

Fred Meyer puts their half-gallons of milk on sale w/coupon, limit of 6 about every other week. Also included in this coupon is refrigerated orange juice. I often pick up a jug of orange juice as part of my 6. But this week, there was another coupon, for apple juice, limit 4. So, I used the milk/oj coupon, only for milk, and bought the limit of the apple juice. I was able to get an extra half-gallon of milk, at the sale/coupon price, plus the Senior discount on top of that. And with the canned green beans and cheapo hotdogs -- these aren't items I would usually buy, however, we're low on veggies, and the green beans will help in that area, and cheapo hot dogs are really good once grilled, IMO. The free bread is white bread, not at all something I enjoy, but I can think of a couple of family members who will think they died and went to heaven, because there's white bread in the house! And it was free!! Hard to pass up "free".

May 5. My once-per-month jaunt down to WinCo. I bought 5 lbs carrots ($2.28), 1 bundle of celery, (98 cents), 1  1/8 lbs of dark rye flour ($1.13/lb), 1/2 lb of sunflower seeds ($1.36/lb), a little over 3/4 lb of steel cut oats (62 cents/lb), 1  1/3 lbs of raisins ($1.79/lb), 1/2 lb of chopped dates ($1.98/lb), a little over 1/2 lb of whole soy beans (85 cents/lb), 72 ct. corn tortillas ($2.18). I received a 6 cent bag credit, for bringing my own bag. Total spent -- $11.66

May 5. Also, stop by Cash & Carry (restaurant supply). I made one of my daughters very, very happy with one purchase. We'd completely run out of sugar, here. This week, white sugar is on sale, in 50-lb sacks for $19.99. I bought 2 sacks (100 lbs -- a year supply). I also bought 2  one-pound bags of garlic granules ($3.88 each), 1 head of green cabbage ($1.39), 1 3-pack of celery ($2.27), 1 10-lb bag of carrots ($3.89), 2 #10 cans of sliced olives ($4.88 each), 2 cases of Ocean Spray dried cranberries, 12 pounds total in 2 boxes ($10.76/box) and 22 bananas (45 cents per pound). I spent $89.86.

So, when I was at Cash & Carry, I noticed that celery and carrots were priced better there than at WinCo. Even though I'd just bought carrots and celery at WinCo, I still wanted more (I had wanted 10 lbs of carrots at WinCo, but I didn't have enough cash on me). I went ahead and bought the 3-pack of celery and the 10lb bag of carrots at Cash & Carry, even though I'd just bought some of both at WinCo. It's just something I find myself doing when I feel I paid too much at one store, then find something for less at another, kind of averaging out the price spent for those items. I don't feel so badly, this way. And as a bonus, we now have a lot of fresh veggies for the month.

May 5. Last stop at Bartell's to pick up my husband's prescription. While there, I found Stash tea on sale, B1G1 free, so I bought 2 boxes of my favorites, and spent $3.49 total.

For the month, so far, I've spent $133.38.

May 15. Fred Meyer to buy 5 half-gallons of milk and 1 half-gallon of orange juice, 99 cents each, limit 6 with coupon. I also buy almost 2/3 lb of fresh asparagus at $1.88/lb, and I pick up my last two Friday Freebies, a Lindt Truffle bar and a Curate dark chocolate and pistachio bar. Spent $7.12, and I used my coupon for double fuel rewards on weekends (reusable coupon, good on Fridays, Saturdays and Sundays this month).

After church was given about 1/2 pound of fresh strawberries to take home to sick daughter.

May 20. For the month, so far, I've spent $140.50, and I've shopped on 3 days, making a total of 5 stops. Because I take my time thinking through purchases and checking prices on various items, I estimate I have spent about 6 hours grocery shopping this month.

May 21. One daughter and I worked at a charity tea today. In addition to lunch for both of us, we were given enough sandwiches and fresh fruit for tonight's dinner, and an entire cake. Unrelated to the tea, today we were also given 2 lbs of fresh mushrooms.


So, I've had this building surplus over the last few months. Going into May, it had run up to $203.20. Add that surplus to this month's budget of $190, and my amount I could spend this month was $393.20.

Mt total spent this month was $140.50, which was $252.70 less than what I had coming into the month to spend. That's my new surplus going into June, plus $190 budget. I now have as much as $442.70 that I can spend this next month.

I am trying my very hardest to hang onto this surplus and build it just a tiny bit more. My plan is to use this surplus for meat when I find great deals this summer, and in the months of August, September, October, November and December, for those items that I want to stock up on, like extra turkeys, hams, pecans, coffee, chocolate chips, butter, frozen veggies, canned veggies and dried fruit -- when their prices are rock-bottom. It sounds like a large surplus, but in truth, it really won't go all that far.

As a result of working so hard within the budget, I have not bought many treat items. In fact, if I look at this shopping list, aside from the freebie treats, my only real treats this past month were the 2 boxes of good tea, a can of decaf coffee and maybe the asparagus (if you call that a treat, more like a luxury vegetable).

We've had a lot to work with in the pantry, freezer and fridge. As I've been cleaning out the freezer, I've found such lovely foods as whipped cream, cream puffs, frozen strawberries, cake, a donut, a pork roast, some bacon, and some breakfast sausage. All of these foods have helped make a small budget seem not so restrictive. We'll have to see how this next month turns out.

What I bought this month:

I've started including all of the freebies we get in the month, as they do add to our available foods. Not mentioned, below, are several free meals throughout the month: my son's weekday lunches, provided by his work Monday through Friday; my husband was out of town for 3 days this month and had his meals provided; my daughter and I worked at a charity tea this month, where our lunch was provided; I attended a women's conference with lunch provided. All of these free meal opportunities do help our small budget stretch. That is 33 single meals in the month, or the equivalent of 11 days of all of one person's meals.  Added to that, all of the free food we receive, listed below. Without mentioning these opportunities for meals and free foods, it might seem inconceivable that the purchased food, alone, could possibly feed 5 adults for an entire month.

Meat

36 oz hotdogs

Dairy

11 half-gallons whole milk

Produce

28 bananas
4  64-oz jugs of apple juice
6 cans of green beans
2 tangerines (free)
large tray of red grapes (free)
15 lbs carrots
4 bundles of celery
1  1/3 lbs raisins
1/2 lb chopped dates
1 head green cabbage
12 lbs dried cranberries
1/2 gallon orange juice
2/3 pound of fresh asparagus
1/2 pound of fresh strawberries for one daughter (free)
fresh grapes and cherry tomatoes, about 5 servings total (free)
2 pounds mushrooms (free)


Pantry

1 large can of decaf coffee, 25 oz
1 loaf of white bread (Friday Freebie)
3-lb can of shortening, for pie pastry
1  1/8 lbs of rye flour
1/2 lb sunflower seeds
3/4 lb steel cut oats
1/2 lb soybeans
72 corn tortillas
100 lbs sugar
2 lbs garlic granules
2 #10 cans sliced olives
2 boxes of good tea
Lindt truffle bar (Friday Freebie)
Curate dark chocolate and pistachio bar (Friday Freebie)

Prepared food

turkey, egg salad, crab salad sandwiches for 5 people at dinner (free)
1 scratch-baked 2 layer cake (free)

Garden

1 box tomato/veggie fertilizer

In addition to shopping, the garden provided:

a constant stream of salad greens, cooking greens and rhubarb

My Sunday afternoon project: making soy milk for the first time

Thanks to encouragement from some of you, I attempted my first batch of homemade soy milk, yesterday afternoon. I read up on several different techniques, and then went to it.

I chose the method that worked best for my circumstances, but would still yield a digestible and, hopefully, tasty product. I'll give you my verdict on this first attempt, in just a bit. But first, the practicalities --

I made a half-batch (began with 1/2 cup dried organic, non-GMO soybeans) and spent about 30 minutes of actual working time. This working time was simmering a pot of the raw soy milk on the stove. So I was able to also pop a large bowl of popcorn, then make a casserole of macaroni and cheese. My point is, it wasn't like I was toiling away at soy milk-production for the whole 30 minutes.

The result -- yield of about 3 cups of soy milk, for a cost of under 30 cents (including gas for the stove). That's about 1/3 the cost of Dollar Tree soy milk, and less than sale-priced cow's milk. (The homemade soy milk worked out to about $1.50 per gallon.)

Price-wise, what this means for our household, is that I can affordably use soy milk, in its plain version, in casseroles that I make for the family, that I would otherwise use cow's milk (so that I can eat it too), like home-style macaroni and cheese. Normally, I make macaroni and cheese with cow's milk and cheddar to serve to my family, but I don't get to eat any, substituting cooked noodles, topped with shredded cheddar for myself. Doing so always feels a bit disappointing to me. So, homemade soy milk provides an opportunity for me to eat what I'm serving my family. (Even though I'm lactose intolerant, I can tolerate small amounts of aged cheddar, in case you're wondering.)

Taste-wise, I have to say, the taste was not awesome for drinking plain. After I took out what I needed plain, for last night's mac and cheese, I added a bit of sugar and vanilla. And then, it was okay for adding to tea, making pudding, cake, chocolate milk, smoothies or cocoa. To be truthful, here, I wouldn't drink a glass of either this soy milk (except if I flavored it) or commercial soy milk, and not even cow's milk, as is. I'm not a milk drinker. This was my first try. I have more soybeans to use, so I'll work at tweaking a recipe to suit my taste.

The downside to homemade soy milk is apparently it doesn't keep as long as commercial soy milk, which means I will have to make it frequently. I did soak twice the amount of soy beans, and froze half, so the next batch will have less prep-time involved.

Was it worth it? Definitely! I now have a milk substitute that I can use in family cooking that I also want to consume. I think I can make a version that I will enjoy in the exact same foods that I use commercial soy milk (mostly on oatmeal, in tea, coffee and cocoa). But more importantly, trying new things on a regular basis means that I will find many new ways to economize that I wouldn't, otherwise.


An update on last Sunday's afternoon project, the pajama shorts that I made for my daughter. She says they're super comfy. That's a thumbs up!

Cheap & Cheerful Suppers for late May

Chicken in curried peanut sauce

Friday

Chicken in curried peanut sauce, with radish greens and celery
Brown rice
Green salad, with mock bleu cheese dressing
Rhubarb custard pie

Saturday

Assorted sandwiches (freebie today)
Fresh grapes and cherry tomatoes (freebie today)
Cole slaw (freebie today, extended with extra cabbage)
mushrooms sauteed in butter (freebie today)
Layer cake (freebie today)

Green salad with dried cranberries, with Rhubarb dressing, from Tuesday

Sunday

Ham and cheddar green quiche
Brown rice
Honey-mustard glazed carrots
Leftover cake

Tomato-Florentine soup

Monday

Tomato-florentine soup
Toasted cheese sandwiches
Green salad
Leftover cake

Meatballs, mushrooms and celery in gravy over rice

Tuesday

Meatballs, mushrooms, and celery in gravy, over
Brown rice
Sauteed Swiss chard
Green salad with rhubarb dressing

Wednesday's hot dog wrap, with potato and garden greens hash

Wednesday

Hot dogs in bread wraps
Hashed potatoes and garden greens in bacon fat
Brownies

having-a-bad-day brownies -- see one is missing already

Thursday

Refried bean, rice and cheese tacos
Oven-roasted carrots
Green salad with rhubarb dressing
Leftover brownies



We had so many delicious items on this week's menu. Starting at the top, the chicken and radish greens in curried peanut sauce. This meal came about as a way to disguise a huge pile of radish greens (they cooked down quite a bit, so they don't look like a huge pile, here). A garlicky, curried peanut butter sauce completely camouflaged the sharp flavor of the radish greens.

Next favorite would have to be the meatballs and celery in gravy over rice. I love meatballs. I feel like I get a much more beefy flavor and texture by making meatballs, as opposed to just frying ground beef into crumbles. The mushrooms were given to us last weekend. I made a fantastic cream of mushroom soup, for Sunday's lunch, with about half of the mushrooms. With the other half, I sauteed some for Saturday's dinner, and then used the last in the gravy for these meatballs.

Also that night, I made a batch of this rhubarb salad dressing to top a simple salad of green leaf lettuce and dried cranberries. Very delicious. This particular salad has been repeated in lunches a couple of times this week.

The night that I made the hot dog wraps I was in a bit of a conundrum as to how to prepare a mixture of radish greens and the last of the fall Swiss chard. I thought of hashing them along with potatoes, in bacon fat. Very yummy. First I cooked the potato cubes in the bacon fat, until well-browned, then added the shredded garden greens. I added a bit of onion powder and salt towards the end of cooking. Completely masked the green-y taste of all of those greens.

And those brownies -- well, I had quite a day on Wednesday, complete with over-flowing washing machine, and a clogged shower drain to unclog. It just wasn't my day. So, I did the most logical next thing. I took a batch of brownies out of the freezer, and topped them with a really decadent mint-chocolate frosting, combining a cocoa buttercream with peppermint melting wafers (leftover from Christmas clearance). The end frosting is more like a ganache, firm, but not hard. Like a piece of fudge, but with a brownie attached. I'd say that's a Win. Win!

Have a great weekend!

Toasted hot dog wraps, using slices of bread

I had a super busy day, yesterday. I was scrubbing the deck, cleaning the bathrooms, organizing a closet and doing a little gardening. I don't know what got into me!

I had nothing planned for dinner. I had cooked some beans, but I didn't really want to do anything with them. I decided to save them for tonight. But that still left me with nothing planned for yesterday's dinner.

I do my best menu-planning while I'm busy working away at something else. I start to think of what all is in the kitchen, what could go with what, and how to make it all tasty.

I knew I had hot dogs in the fridge. But I didn't want to take the time to bake any buns or make biscuit dough. Enter this 1950s-1960s budget family favorite -- hot dog wraps, using bread slices. My mom made these when I was very young. It's how I thought hot dogs were always served, until our family's finances improved. Then we were livin' the high life -- we had buns!

Anyways, I made these last night, like my mom's, but a bit healthier (I used homemade whole wheat bread, and much less butter).

These wraps work best with soft bread, like commercial sandwich bread. However, I do it with homemade bread, either freshly baked, or 1 day old. If I use 1 day old bread, I microwave each slice (one at a time) for 13 seconds, then work quickly to wrap the slice around the dog and secure.

Hot dog wraps, using sliced bread

Generously butter a small baking dish. (For 5 wrapped hot dogs, I use an 8 X 8 inch pyrex baker.) Preheat oven to 375 F.

Lay 1 hot dog on 1 slice of bread, on the diagonal. Wrap the hot dog in the bread slice. Secure with 3 toothpicks, through the bread and the hot dog. Place in the buttered baking dish.

Bake for 15-17 minutes at 375 degrees F (less time if using commercial bread, 10-12 minutes total), until the outside dog-wraps are toasty, and the hot dog is hot. Remove the toothpicks before serving. The bread will hold its folded over shape, making a "bun".

Top with regular hot dog toppings.

Optional -- my mom used to add a slice of American cheese, and a smear of mustard, between the bread slice and the hot dog, before rolling up.

There you have it -- a busy afternoon. Need a quick, cheap and easy dinner. Hot dogs, but no buns.

I use my own whole wheat sandwich bread when I make these. But I think if you really want the full nostalgia factor, you've got to use fluffy, white sandwich bread, and butter each slice of bread before wrapping (just butter the outside of each slice), and the American cheese is practically mandatory!


Who, here, remembers these?

Do you keep emergency water on hand?

This is something we've not really done much of in the past. Maybe a couple of small bottles, here and there, but no real emergency-level amounts. We don't have tornados. We don't use a pump on a well. We're not in a rural area.

But we are in an earthquake zone. And I've always had this nagging feeling like I should be more prepared. So this spring, I've begun putting away some emergency water.

Whenever we empty a 2-liter or 64 oz bottle of soda or apple juice, I fill it with filtered water from the fridge. I then label and date the bottle and put it in the garage fridge. Of course, at our family's rate of consuming soda or bottled apple juice, this could take some time. But it's a start.

By dating the bottles, my plan is to pour out old water in 6 months and refill. (The discarded water can water plants or add to the laundry. It won't be wasted.)

I know. It's a plastic bottle not intended for reuse. But this is emergency water we're talking about. Enough water to get through a couple of days, not our usual supply of drinking water.

If a devastating earthquake does happen, at least we've been doing something to prepare for surviving in the aftermath.

edited: here's a site with information on emergency water storage: (link here).
According to this site, I probably should just use the tap water, and not the filtered tap water (our tap water is chlorinated). But, my tap water should keep for one year. There's good info at this site, in regards to how much bleach to add for water storage, whether or not you need to add bleach, and containers.

Spinach and tomatoes

I made a tomato-florentine soup last night for dinner. And in doing so, I was reminded of the importance of eating a little Vitamin C rich food, along with leafy green veggies.

Leafy greens, like spinach, are a fair source of iron. However, the iron in spinach is non-heme (as opposed to heme iron in meat). And non-heme iron is difficult to absorb on it's own. However, if you consume a little Vitamin C along with the non-heme iron food (in this case spinach), your body can more readily absorb the iron in the spinach.

There are many recipes which combine a Vitamin C food with spinach.

In many Mediterranean countries, cooked spinach is served dressed with olive oil and fresh-squeezed lemon juice. The lemon juice provides enough Vitamin C to help with the non-heme iron absorption.

There's a popular spinach salad, currently, that uses a dressing of olive oil, vinegar and pureed fresh strawberries. The strawberries are a good source of Vitamin C and aid in iron-absorption from the spinach in the salad.

I recently tasted a pasta salad that had fresh baby spinach and fresh cherry tomatoes in with the pasta and dressing. The cherry tomatoes (and all tomatoes) are a source of Vitamin C.

Italian cooking often times includes some spinach along with a tomato-based sauce. Florentine, or a la Florentine, is often synonymous with spinach-added (although not always, as in florentine cookies -- spinach in those would just be gross). Fresh or cooked tomatoes are often served in, or along side, Florentine dishes, such as whole tomatoes, stuffed with a mixture of spinach, bread crumbs, onions and cheese, known as Florentine Tomatoes.

The soup I made last night, Tomato-Florentine soup combined some leaves of fresh baby spinach, with the tomato puree from canned tomatoes. Canned tomatoes hold on to  a good amount of their Vitamin C, even after the canning process. 1 cup of canned, stewed, red tomatoes contains 34% of the US RDA of Vitamin C.

If you're interested in making a pot of Tomato-Florentine Soup, here's what I use:

• canned or fresh tomato puree, the liquid from canned tomatoes, tomato paste along with water or stock, or chunks of tomatoes blended in the soup with an immersion blender, or any combination of these tomato products to make a soup consistency
• chicken or vegetable stock (or just water if that's all I've got)
• onions or onion powder
• minced celery or celery seed
• a bit of garlic powder or minced fresh garlic
• dried oregano
• olive oil
• fresh or frozen spinach
• salt and pepper to taste
• *optional* at the last minute, I add some cooked garbanzo beans for added protein, and cooked penne pasta, and top with grated Parmesan

If the soup tastes "flat" try adding a bit more onion powder, garlic powder, oregano and a pinch of salt.

While fresh tomatoes are still months away, in my garden. From mid-May through June, I usually have a lot of baby spinach. Fortunately, canned tomato products are very affordable, even on a tight budget.


When I was little, Popeye cartoons were very popular. My mom would cajole us into eating our spinach by singing the "I'm Popeye the Sailor Man" song. She'd remind us of how Popeye would squeeze open a can of spinach and gulp it down. Of course, with what I know now, Popeye really should have been chasing his cans of spinach with a glass of tomato juice.

Shopping my own home for fabric to make summer pj shorts

One of my daughters's summer pajama shorts are ripped to shreds, literally. The holes appear to be taking up more of the shorts than the actual fabric.

With summer just around the corner, she is desperately needing new pj shorts. Pajama shorts are even quicker to sew than pj pants (yes, Cap't Obvious). They require a little over a yard of fabric and 2 feet of elastic for a women's size small. Even so, when I need some materials for a project, I shop what I have at home, before even setting foot in a store.

Here's a question for you -- what has literally yards of elastic and oodles of soft cottony fabric? I'll give you a hint, it used to be on my bed, and was patched many times.

Yes, that fitted, California King, white cotton sheet is the perfect item for a pair of pajama shorts. (I blogged about patching it here.) Although the body of that sheet was too thin to use, there was more than enough good fabric on the sheet to cut out the fronts and backs of the shorts. The part of the fitted sheet that hugs the sides of the mattress was in excellent condition. And the elastic on that sheet was the kind inside of a casing (not sewn to the edge). A bonus! No need to buy elastic for this project, either! And I have plenty of thread on hand.

I used the pattern that I use for my daughters' and my own pajama pants, only I folded under the legs of the pattern, to make one for shorts. (I had previously made a reduced-size pattern to use for my daughters, who are more petite than me.)

I wanted to add something pretty along the hem. After a thorough search of my trimming's box, I came up with nothing suitable. So, I used a machine edging stitch in lavender thread, making a sweet little scalloped edge to the shorts. Added a little lavender bow at the waistline to mark the front. These shorts were knocked out in about 2 and 1/2 hours on Sunday afternoon. They were free. And they put some fabric with life still in it, to good use.


Shopping my own home for materials and supplies saves me money, of course, but I really love that it gives a purpose to something I might have otherwise discarded.

Cheap & Cheerful Suppers for May

Tostados on Friday

Friday

Tostados -- home-fried corn tortillas, medley of pinto beans, brown rice and olives in spicy sauce, topped with cheddar, lettuce, shredded carrot and dressing of mayo and homemade salsa
Canned green beans sauteed with oil and salsa
Choice of brownie or pumpkin bread for dessert

Saturday

Scrambled eggs and cheese
Spaghetti noodles in leftover sauce from meatballs last week
Vegetable medley of diced carrots, frozen peas, 1 small potato chopped, butter and onion powder
Brownies/pumpkin bread

Sunday

Pigs in blankets, using marked-down Lil Smokies (99 cents/package) and scratch biscuit dough
Carrot sticks
Dried cranberries
Fresh, steamed asparagus (saved the butt ends for soup)
Brownies

Monday

Meatball-vegetable soup, using lots of scraps from the fridge
Toasted Cheddar cheese sandwiches
Pumpkin bread slices with cream cheese

Tuesday

Leftover soup (minus the meatballs), pureed with the immersion blender, really tasty
Yorkshire pudding
Blackberry-rhubarb-vanilla crisp

Wednesday

Black bean and cheese tacos
Green salad
Roasted carrot sticks
Dried cranberries

Thursday

Easy rice bake
Oven-roasted canned tomatoes
Pumpkin bread
Rhubarb custard pie


It was another hodge-podge week. It seemed like every night I was just throwing stuff together, without any real menu idea. I'm in a bit of a slump with meals, and more into the home decorating thing this week. I suppose that is good in itself. I took care of some challenging, to me, things this week.

On the up-side with regards to cooking, I have a small dinner party coming up in June, and I got that menu planned. My son's girlfriend's parents are coming to dinner (ACK!!). We've never met them, so I'm a bit nervous. Outside of cooking holiday meals, like turkey and ham dinners, I'm not terribly proficient at dinner party cooking. But I came up with a menu, that uses a lot of what we have on hand already, and will hopefully be very delicious. Just curious, if you had to come up with a dinner party menu, using mostly what you have in stock right now, what would you prepare?

I hope you all had a great week. What was on your menu this past week?