Wednesday, August 12, 2015
Pear picking time, once again
Saturday evening, I went out to check the early pears. Not only had the pears gained in size over the week, but about half were almost ripe enough to eat right off the tree, the other half could be picked and stored in the fridge, until we are ready for them (then ripened on the counter for a couple of days).
Two pears had already fallen from the tree. It looked as if they'd been on the ground for about 2 days or so. I washed them, cut off the bad spots, and used in a fruit salad with dinner.
Sunday, late afternoon, my daughters and I picked the tree. I only had one pear so high up that I needed to use the pear picker. We call this model, "Pear Picker 3.0" It's an improvement over "Pear Picker 2000", in that no duct tape was needed (which was a good thing, as we are out of duct tape at the moment). I turn a portable, tall sprinkler upside down and stuck the spike-end into the bottom of a used coffee cup (from church). The coffee cup was secure on the spike and just the right size to hold 1 pear at a time, from the safety of a lower rung of the ladder.
Pear Picker 3.0 did the job. I was able to reach that highest pear, gently push up on the pear, break the stem and lower the Pear Picker (with pear in the cup) to safety! Only one pear was dropped in the entire harvest, which is an improvement for me. That pear is resting on the counter, ripening, and will be used in a smoothie or yogurt later this week.
We harvested over 50 pears from this tree, this year. That's enough to last the entire month of August, and maybe into September. I love these pears. They look so beautiful, have a soft skin, are super sweet, and are an early fruit.
Tuesday, August 11, 2015
What we packed for snacks, meals and drinks for our day-trip to Poulsbo
![]() |
This was the view from the bench we chose, for our al fresco breakfast. Nice, huh? |
So, as I mentioned last Friday, my two daughters and I had an adventure day. We went to a small town, across the Puget Sound, called Poulsbo. Poulsbo is Norwegian in origin. It's fun, touristy, filled with all kinds of shops, galleries, restaurants, an aquarium, waterfront park often with free entertainment, nature walks on a boardwalk around Liberty Bay and some historical sights. It was a jam-packed day, and it really did feel like a vacation.
Purchased food on these trips can add up quickly, so we planned ahead and packed a cooler with snacks, beverages and lunch.
We have several individual-size thermoses. I filled mine with coffee from home, and my two daughters's thermoses with milk. These were our beverages with our breakfast. We bought pastries at the Norwegian bakery on Front Street, for our breakfast. No sense in buying coffee and milk, when I could bring some from home, and the thermoses kept everything appropriately hot or cold.
There are several nice benches that overlook the marina, at the waterfront park. We chose one in the sun, to warm us up in the chill of the early morning. This was our view from our waterfront dining location.
We left the cooler in the trunk of the car, parked in the free parking lot at the north end of town. At lunch, we went back up to the car (a short walk -- this IS a small town), and filled a daypack with the lunch items. We brought egg salad sandwiches, the second half of a can of Lay's Stax potato chips, some apple wedges, and a 1/2 gallon container of chilled water. The egg salad, I prepared the night before, but didn't make into sandwiches until the morning that we left, so the bread would not get soggy. I added watercress and lettuce from the garden to those sandwiches. The apple wedges were drizzled in a bit of lemon juice. It really doesn't take much lemon juice at all, to prevent browning on the cut apples. The potato chips were purchased earlier in the week, at Dollar Tree, for our picnic lunch at the park on Tuesday. We ate half the can then, and saved the other half for our day trip to Poulsbo. And the container of water was chilled overnight in the fridge, then packed in the cooler with ice packs in the morning. The water was perfectly chilled at lunchtime. We used a bit of the water to rinse out our thermoses from breakfast, into the bushes in the parking lot. Then each filled our thermoses with water for drinking at lunch and beyond.
Also for lunch, we purchased a large salad, to split between the 3 of us, for a fresh treat with our lunch.
![]() |
A nice "spread" for our picnic lunch in the shade of the gazebo, but still overlooking the water. |
There's a large gazebo in the waterfront park, with a couple of picnic tables, well-sheltered from the heat of the sun. By 1 PM, it was toasty in the sun, so we found a table close to the water, but still in the shade.
While eating lunch, there was live entertainment at one end of the park. The SeaFair pirates were making a port o' call for the weekend and regaled the tourists at the park with their pirate songs.
I packed paper plates, plastic cutlery and napkins from home. I also packed plastic cups for the water, but we found it simpler to just fill our thermoses with water, and skip the cups.
We also had homemade gingerbread cookies with us, for snack time.
We had planned on dining out for dinner, but we were all still full by late afternoon. So we hit up an ice cream shop for cones for each of us, just after 6.
We spent an entire day in Poulsbo, only purchasing food items that we felt would enhance our experience -- the breakfast pastries, the salad at lunch, and the ice cream cones in the early evening. There are public drinking fountains, which we used to fill our thermoses. We took advantage of the free chilled water offered at the ice cream shop, when we got our cones. None of us really felt we missed out on anything by not buying beverages or full meals.
When members of our family take these little excursions, we find that the fun is really in the togetherness (and sometimes silliness -- see daughter in above photo), and not in eating meals in restaurants. The new-to-us atmosphere is often all we need for ambience. And who could ever argue with waterfront dining on a beautiful summer day?! Throw in a few singing pirates, and what's not to love?
Monday, August 10, 2015
Cheap & Cheerful Suppers for early August
Thursday
hummus on homemade pita bread triangles
*Mediterranean cucumber-tomato-rice salad
*blackberry-rhubarb pie
Friday
*falafel
*pasta salad with pesto dressing
*Romano beans sauteed in bacon fat
carrot sticks
*leftover blackberry-rhubarb pie
Saturday
Spanish rice and black beans
*sauteed garden beans and summer squash in sausage fat
*homemade blackberry-cheesecake ice cream
Sunday
*open-faced burritos (the tortillas came out stiffer than usual), with refried beans, leftover Spanish rice, homemade yogurt, green onions, cilantro
oven-roasted, canned tomatoes
*leftover blackberry-cheesecake ice cream, with homemade "magic shell"
Monday
*chicken-pasta salad, with baked garlic chicken, tomatoes, cucumbers, leftover oven-roasted canned tomatoes, cooked green beans, garden carrot (first one!), Parmesan cheese, black olives and pasta
French bread
*blackberry cobbler topped with leftover blackberry ice cream
Tuesday
*leftovers soup -- basically I cleaned out the fridge and supplemented with garden veggies, combining leftover baked chicken, black beans, canned tomato juices, canned tomatoes, garden squash, waxed beans, Swiss chard, chili powder, cumin and garlic powder
French bread
*blackberry-rhubarb pie
Wednesday
barbequed pork sliders on homemade buns
*Romano beans sauteed in bacon fat
*fruit cup, using 1 ripe fig from garden (woo hoo -- a ripe fig!), free banana and some blackberries
*leftover blackberry pie*
Thursday
homemade pork and beans
brown rice, cooked in chicken stock
*oven-roasted root veggies (beets, shallots, new potatoes, carrots -- all from garden)
*fresh blackberries
chocolate-dipped frozen bananas
Friday
away in Poulsbo until after 8 PM, so when we walked in the door, we made pbj's. Not exciting, but it did the job!
Saturday
fried fish (cod fillets), with homemade tartar sauce
cheddar-bay biscuits
*green beans
*fresh blackberries
*indicates some items from each dish came from the garden
We've had fresh, wild blackberries with all but 3 of the last 17 dinners. That's a lot of blackberries!
I opened the very last #10 can of whole, peeled tomatoes last week, from my stock-up purchase last fall. I guessed the very amount that I needed for the year on the whole tomatoes. On the canned tomato paste, I overestimated how much we would use in one year by a full case (6 of the #10 cans). Whole, canned tomatoes went on sale this week at Cash & Carry, so I bought 3 cases, to get through 1 year. We really enjoy them oven-roasted. Probably one of the best canned veggie side dishes that I make.
At this point, almost all of our produce is coming from the garden or the wild. I am down to 1 lemon in the fridge, and a pound of corn in the freezer, some canned pumpkin and the canned tomato products, for purchased produce items. Not needing to buy fruits and veggies frees up a lot of our grocery money for stocking up on pantry items, right now.
hummus on homemade pita bread triangles
*Mediterranean cucumber-tomato-rice salad
*blackberry-rhubarb pie
Friday
*falafel
*pasta salad with pesto dressing
*Romano beans sauteed in bacon fat
carrot sticks
*leftover blackberry-rhubarb pie
Saturday
Spanish rice and black beans
*sauteed garden beans and summer squash in sausage fat
*homemade blackberry-cheesecake ice cream
Sunday
*open-faced burritos (the tortillas came out stiffer than usual), with refried beans, leftover Spanish rice, homemade yogurt, green onions, cilantro
oven-roasted, canned tomatoes
*leftover blackberry-cheesecake ice cream, with homemade "magic shell"
Monday
*chicken-pasta salad, with baked garlic chicken, tomatoes, cucumbers, leftover oven-roasted canned tomatoes, cooked green beans, garden carrot (first one!), Parmesan cheese, black olives and pasta
French bread
*blackberry cobbler topped with leftover blackberry ice cream
Tuesday
*leftovers soup -- basically I cleaned out the fridge and supplemented with garden veggies, combining leftover baked chicken, black beans, canned tomato juices, canned tomatoes, garden squash, waxed beans, Swiss chard, chili powder, cumin and garlic powder
French bread
*blackberry-rhubarb pie
Wednesday
barbequed pork sliders on homemade buns
*Romano beans sauteed in bacon fat
*fruit cup, using 1 ripe fig from garden (woo hoo -- a ripe fig!), free banana and some blackberries
*leftover blackberry pie*
Thursday
homemade pork and beans
brown rice, cooked in chicken stock
*oven-roasted root veggies (beets, shallots, new potatoes, carrots -- all from garden)
*fresh blackberries
chocolate-dipped frozen bananas
Friday
away in Poulsbo until after 8 PM, so when we walked in the door, we made pbj's. Not exciting, but it did the job!
Saturday
fried fish (cod fillets), with homemade tartar sauce
cheddar-bay biscuits
*green beans
*fresh blackberries
*indicates some items from each dish came from the garden
We've had fresh, wild blackberries with all but 3 of the last 17 dinners. That's a lot of blackberries!
I opened the very last #10 can of whole, peeled tomatoes last week, from my stock-up purchase last fall. I guessed the very amount that I needed for the year on the whole tomatoes. On the canned tomato paste, I overestimated how much we would use in one year by a full case (6 of the #10 cans). Whole, canned tomatoes went on sale this week at Cash & Carry, so I bought 3 cases, to get through 1 year. We really enjoy them oven-roasted. Probably one of the best canned veggie side dishes that I make.
At this point, almost all of our produce is coming from the garden or the wild. I am down to 1 lemon in the fridge, and a pound of corn in the freezer, some canned pumpkin and the canned tomato products, for purchased produce items. Not needing to buy fruits and veggies frees up a lot of our grocery money for stocking up on pantry items, right now.
Friday, August 7, 2015
More summer fun
Chocolate-covered, frozen bananas
I used the last of my recent batch of "magic shell" to cover some banana halves that I froze overnight. These were free bananas, from my son's office this week. Dipping really wasn't a practical option, so I used a rubber spatula to spread the "magic shell" over each banana. Yum!
Off on an adventure today! I'll catch up with you next week. Have a wonderful weekend!
Thursday, August 6, 2015
Thrifty summer fun with my girls
One bottle of nail polish, 3 pairs of feet, some open-toed shoes, a bit of "girl talk",
and one afternoon of fun.
and one afternoon of fun.
Wednesday, August 5, 2015
"Quickie" ketchup
This is "quickie" ketchup. I don't always get around to making ketchup with a recipe. When we had our homemade burgers the other day, and we realized that the ketchup jar was about empty, one daughters asked, "mom, can't you just make some "quickie" ketchup?"
Well, of course I could. It's what I've been doing for the past several months, in lieu of making a big batch of ketchup on the stove.
"Quickie" ketchup is canned tomato paste, sweet pickle juice, soy sauce and water to thin. That's it. It's all made to taste, primarily tomato paste, with just a couple of splashes of sweet pickle juice and soy sauce, then thinned to the right consistency with water. I don't cook it, but simply stir it all together. It keeps in the fridge for about 3 weeks, so I just make enough for a few meals at a time.
I love that it is mostly tomato paste (which counts towards veggie/fruit servings), and uses up some of the sweet pickle juice left at the bottom of the jars, when the pickles have been consumed.
Tuesday, August 4, 2015
Shopping school supplies for the home office and small Christmas gifts, as well
My two daughters have this week off from work. We're using the time to do a couple of fun things, but also to get some basic errands taken care of.
Yesterday, we went to Target for spiral-bound notebooks for both of them. While there, we bought some office supplies for home, and some small gifts to fill a shoebox for Operation Christmas Child.
Whether you're shopping at Staples, Target or the dollar store, this is an excellent time of year to buy not only the school supplies needed, but also to refill some office supplies and to buy some small gifts and stocking stuffers.
For all of this, I paid $10!! We got enough notebooks to get through all 3 quarters, and likely have a few left over for next year, 18 notebooks in total. And those notebooks were just 17 cents each at Target this week. We were trying to see if we could spend $25 on school supplies. Target's current deal is spend $25 on school supplies and get a $5 Target gift card. Well, we couldn't find enough items to stretch much beyond $10, let alone $25.
If you have young children in your life, you can purchase a couple of these well-priced items for a very small amount of money, and put together a fun little gift. The crayons were 40 cents, the markers were 74 cents, a package of glue sticks was 30 cents, and the package of 2 mini-notebooks was just 50 cents. Watercolor paints are also a nice little gift, combined with a pad of paper. All of these would make nice stocking stuffers, as well.
While out and about, we were passing Five Guys. I suggested we have hamburgers for lunch. One daughter exclaimed, "are we going to Five Guys?" I said "no, but I have burger patties and buns in the freezer at home. And we have homemade dill pickles, plus lettuce and tomatoes in the garden." I estimated that we spent $2 on our burgers, yesterday. We couldn't buy even one burger at Five Guys for that price, and I think ours tasted much fresher, too!
We came home, quickly put together our lunch, and enjoyed the quiet of our own backyard.
Yesterday, we went to Target for spiral-bound notebooks for both of them. While there, we bought some office supplies for home, and some small gifts to fill a shoebox for Operation Christmas Child.
Whether you're shopping at Staples, Target or the dollar store, this is an excellent time of year to buy not only the school supplies needed, but also to refill some office supplies and to buy some small gifts and stocking stuffers.
For all of this, I paid $10!! We got enough notebooks to get through all 3 quarters, and likely have a few left over for next year, 18 notebooks in total. And those notebooks were just 17 cents each at Target this week. We were trying to see if we could spend $25 on school supplies. Target's current deal is spend $25 on school supplies and get a $5 Target gift card. Well, we couldn't find enough items to stretch much beyond $10, let alone $25.
If you have young children in your life, you can purchase a couple of these well-priced items for a very small amount of money, and put together a fun little gift. The crayons were 40 cents, the markers were 74 cents, a package of glue sticks was 30 cents, and the package of 2 mini-notebooks was just 50 cents. Watercolor paints are also a nice little gift, combined with a pad of paper. All of these would make nice stocking stuffers, as well.
While out and about, we were passing Five Guys. I suggested we have hamburgers for lunch. One daughter exclaimed, "are we going to Five Guys?" I said "no, but I have burger patties and buns in the freezer at home. And we have homemade dill pickles, plus lettuce and tomatoes in the garden." I estimated that we spent $2 on our burgers, yesterday. We couldn't buy even one burger at Five Guys for that price, and I think ours tasted much fresher, too!
We came home, quickly put together our lunch, and enjoyed the quiet of our own backyard.
Monday, August 3, 2015
Homemade "magic shell" ice cream topping (and dipping chocolate for fruits, candies and cookies)
This is not an item that you can use straight out of the pantry, but requires some microwaving. However, sometimes the convenience of a pantry item comes at a cost. Compare the ingredients' list for the commercial product vs. a homemade substitute.
Self-hardening chocolate ice cream topping
The commercial product's ingredient list:
Sugar, Sunflower oil, Coconut oil, Cocoa, Chocolate, Contains 2% or less of: cocoa processed with alkali, soy lecithin, milk, salt, vanilla.
My homemade version:
Chocolate Chips
Crisco-type Shortening, or Coconut oil
A little background for how I came to making my own dipping chocolate, for making chocolates, dipped strawberries, dipped brownie bites and cookies and for use as a homemade "magic shell".
I had a great aunt who was a part-time chocolatier. She sold her hand-dipped chocolates every November, to raise money to bring her son home from university on the east coast.
My great aunt was a widow, while still raising 3 children. Her son was accepted to a very good school on the east coast, with a scholarship to cover his tuition, supplies and housing. But there was little additional money for my great aunt to bring him home over the holidays, each winter. She had always been a fantastic home-baker. And her hand-dipped chocolates were well-known in their small community in Utah. If you were lucky enough to receive a box of her chocolates at Christmas, you considered yourself very fortunate. In the summer before her son went away to university, my great aunt's circle of friends suggested she take orders for her chocolates, to be delivered in November. She followed their advice. Every year, she was able to raise enough money for train fare home from Connecticut, as well as to buy gifts for the rest of her family.
When she was in her nineties it became important to her to pass down her recipes and method, to interested family members. She invited her grandchildren and a few cousins to come and learn. One of my second-cousins now makes her chocolates every Christmas, to honor her memory. As I always enjoyed baking and candy-making, I was sure to show up on her doorstep for "lessons",
She, of course, used a confectioner's grade of chocolate, called couverture. Couverture is a very high grade of dipping chocolate with at least 32% (and as much as 39%) cocoa butter. It's an extremely creamy, silky, delicious chocolate that has that perfect "snap" when broken or bit into. You can buy it both tempered and untempered. (Tempered will simplify candy-dipping.) My great aunt drove an a hour round trip to buy her chocolate, each fall.
When I asked about grocery store ingredients that I could more readily buy, she suggested the bars of chocolate sold in the baking section. Those chocolate bars have more cocoa butter than chocolate chips.
Although my great aunt's instructions were for using a tempered chocolate, for dipping hand-formed centers, I have found that I can make a respectable product, using a straight-forward melting with a fat addition.
And she used the double boiler for her chocolates. But for homemade confections, to be consumed fairly quickly, I've found the microwave to be a real time-saver.
Chocolate chips will work and make a perfectly acceptable product that you're just going to spoon over ice cream or dip strawberries into, and eat immediately.
If using chocolate bars or chocolate chips, you will need to add a fat to create a dipping consistency. (In the old days, housewives used food-grade paraffin wax -- even though it was "food grade", it's not recommended now, as it's indigestible to the human body.)
So, the extra fat my great aunt recommended, if I was going to use a grocery store bar of chocolate, was Crisco shortening. She said not use butter or margarine, when melting chocolate, as those two can contain enough water to cause your melted chocolate to seize. And using a liquid oil can result in a chocolate that doesn't harden as well. (However, liquid oil is useful to rescue slightly overheated chocolate.)
In recent years, it has become trendy to use coconut oil. It's a saturated fat, and below about 76 degrees F, it remains solid. So, coconut oil is also a good choice for making dipping chocolate at home. (Crisco, by the way, doesn't melt until about 117 degrees F.)
I choose to use Crisco, as I always have a can of it in the pantry for pie pastry, it is flavorless, and it works very well for making dipping chocolate.
How I make "magic shell", enough for about 4-6 bowls of ice cream (any leftovers can be used to dip fruit, brownie bites, edges of cookies/biscotti, or saved, in a sealed container, and reused at a later date)
you'll need:4 ounces chocolate chips -- roughly 2/3 cup (semi-sweet). Do not use "chocolate-flavored" baking chips. They don't seem to melt as well, perhaps less or no cocoa butter. The better quality chocolate you use, the smoother your chocolate dip will be.
Milk chocolate chips, peanut butter chips, mint chips, vanilla chips or butterscotch chips may also be used, but they have a higher sugar content and therefore scorch more readily. To avoid scorching, use 1 tablespoon of fat per 4 ounces of chips, and microwave only on 20 to 30% power. After the first 2 melting intervals, reduce microwave time to 20 seconds, each. Much care needs to be taken with these other chips, to melt slowly in the microwave.
2 teaspoons crisco-type shortening, *or* 1 1/2 teaspoons coconut oil (for "magic shell" our family likes an additional 1 teaspoon of crisco, stirred in at the end of melting, for a thinner and slightly softer chocolate coating. But for dipping cookies, brownie bites, peanut butter centers, fudge, fondant centers or strawberries, the straight 2 teaspoons crisco for every 4 ounces of chocolate is what is recommended for a firm, crisp coating.)
- Melting chocolate slowly will give you the smoothest dipping chocolate. It could take 3 minutes or so, depending on quantity.
- It's important to melt chocolate slowly and evenly. If using a bar or chunk of chocolate, break it into 1/2-inch or smaller pieces.
- A glass container will absorb the heat from the chocolate, and keep the chocolate stable.
- In an absolutely bone dry, microwaveable, glass container, place the chocolate chips or chunks, and fat. Melt in the microwave on the LOW to MED (30 to 50% power, or DEFROST) setting for 30 seconds. This first melting will basically just melt or partially melt the fat, and not the chocolate. Remove and stir the fat into the chips/chunks.
- Microwave again, on LOW (about 20 to 30% power), for 30 seconds, then stir. Repeat this about 3 more times (or until the chocolate is almost melted). Stir between each melting, scraping down sides.
- Chocolate pieces that are indeed melted can retain their original shape. You will only know if the chocolate is not quite melted by finding lumps which do not stir out.
- When the product is near-completely melted (but not all the way), remove from the microwave and stir for about 30 seconds. This final stirring will incorporate any small amounts of semi-solid chocolate.
- If you would like a thinner stream of melted chocolate and softer consistency, stir in an additional 1/2 to 1 teaspoon of Crisco (this is better for ice cream topping, than for dipping candies, strawberries or cookies, as it is slightly softer).
- Microwave at full power for about 8-9 final seconds. Stir.
- Drizzle immediately over bowls of ice cream. It will firm up in about 30-60 seconds, depending on thickness.
- Reduce or increase the quantity of both ingredients, as needed to make more or less, but keep the proportions of chocolate to fat.
- Also, if you reduce the amount being made at any one time, remember that it will melt much more quickly than a larger amount.
- Melting chocolate is not the same as tempering chocolate, but works fine enough for homemade confections.
- Without tempering the chocolate, your final product is susceptible to fat bloom (the powdery white film that develops on chocolate, over time). Fat bloom takes a few days to appear, so this dipping chocolate is best for items that will be consumed soon.
![]() |
when the chocolate coating has a matte finish, it has hardened (homemade blackberry-cheesecake ice cream underneath, want to make blackberry sorbet later this week) |
- Leftovers can be saved and reused. Melt at full power in 10 to 12 second bursts, stirring well, in between, scraping down sides of container. Do this a coupe of times, until thin and drizzle-able.
For a really gourmet, chocolate-aficionado treat, use bar chocolate, sold in the baking section of the grocery store. These chocolate bars have a higher concentration of cocoa butter than chocolate chips and melt more smoothly and are creamier in taste and texture.
Price comparison
So, using chocolate chips, bought on sale for $1.99/12 oz package (66 cents for 4 oz), and 2 teaspoons of shortening (estimate at less than 5 cents), 4 ounces of homemade "magic shell" costs about 70 cents. The name brand of self-hardening, chocolate ice cream coating sells for $2.00 for 7.25 oz., costing about $1.10 for 4 ounces. Hmmm, what would I rather eat, the less expensive, mostly chocolate version (the homemade one), or the more expensive, but less chocolate tasting, store-bought version?An FYI about Crisco and other solid vegetable shortenings -- if you feel like your pie pastry is different than it used to be (10 to 15 years ago), but you are still following the exact same recipe, Crisco reformulated their product a few years back, as new information became available about trans fats. They wanted to be able to claim 0 g trans fats per serving (1 tablespoon), which actually means it has less than .5 g per serving (products can have up to .5 g per serving and still claim 0 g, rounding down). They changed their formula, and so this could explain why your pie pastry just doesn't seem the same as it once did. Other manufacturers of solid vegetable shortening wanted to follow suit, so it doesn't matter if you're using Crisco brand or a store brand. (information from livestrong.com)
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
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
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:
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.)
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!
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).
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.)
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?
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.)
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
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?
. . . 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)?
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
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 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!
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".
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
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
Subscribe to:
Posts (Atom)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Be a voice that helps someone else on their frugal living journeyAre you interested in writing for creative savv?
What's your frugal story?
Do you have a favorite frugal recipe, special insight, DIY project, or tips that could make frugal living more do-able for someone else?
Creative savv is seeking new voices.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
