Week 9 - 2nd Trip
3/21/12
Apples 1.14
Bacon 4.99
Canola Oil 4.88
Total 11.01
Just a few things. Oil for my fryer - will probably last most of the year. After making my own fries and sweet potato fries, I'm smitten!
New Home Economics Cooking 101! Real cooking is healthy, economical and...Empowering!
Wednesday, March 28, 2012
De-stressing
I have a desk job. I was hoping not to sit at a desk for 8 hours a day when I moved to Idaho. Making a living is a high priority; paying rent and having a life, even though it's a simple one. Desk jobs ultimately pay better than baking muffins or scones in a commercial kitchen. There is the stress factor. It is not an energizing job where at the end of the day I feel like going and doing something after feeling particularly good about a project completed. There is no project so it's sort of like a millstone, like many jobs I've had before; grinding and tiring. Food and even talking about food lifts the spirits of the people I work with: What was for dinner, What's for lunch, What we're planning to make. Needless to say the topic of food comes up often.
To de-stress when I come home, I try to take a half hour to just sit and relax. I read my personal emails. I feed the animals. Go for a walk. And then for no particular reason, haha, I will cook. Using my hands does something to me; it eases the tension of the day. Watching my hands put together foods therapeutically clears my mind. I stop thinking about what I have to do and just do something. I enjoy cooking so I can truthfully say this. Many people do not know these benefits of cooking with their hands - doing the chopping themselves instead of buying a bag ready to throw into a pot or a microwave. These benefits are priceless. You won't know it until you do it.
I find a lot of commotion in households - especially at the end of the day is from the t.v. being on. Turning it on to just play mindlessly in the background of daily living. Taking the focus off of what you're really doing as sort of a mindless cushion. This only creates more stress by wanting to focus on something other than what you're doing.
Enjoy the end of the day. Unwind. Cook. Eat a nice simple meal. Try not to make your environment a stressful place with too much stuff going on. Like I tell myself, "When I go home, it's my environment" - a constant reminder to not bring too much stress home with me.
To de-stress when I come home, I try to take a half hour to just sit and relax. I read my personal emails. I feed the animals. Go for a walk. And then for no particular reason, haha, I will cook. Using my hands does something to me; it eases the tension of the day. Watching my hands put together foods therapeutically clears my mind. I stop thinking about what I have to do and just do something. I enjoy cooking so I can truthfully say this. Many people do not know these benefits of cooking with their hands - doing the chopping themselves instead of buying a bag ready to throw into a pot or a microwave. These benefits are priceless. You won't know it until you do it.
I find a lot of commotion in households - especially at the end of the day is from the t.v. being on. Turning it on to just play mindlessly in the background of daily living. Taking the focus off of what you're really doing as sort of a mindless cushion. This only creates more stress by wanting to focus on something other than what you're doing.
Enjoy the end of the day. Unwind. Cook. Eat a nice simple meal. Try not to make your environment a stressful place with too much stuff going on. Like I tell myself, "When I go home, it's my environment" - a constant reminder to not bring too much stress home with me.
Coming Attractions!
I've got grocery lists, meals, special occasions and other things to fill you in on - coming up this weekend! With Chris home this week and a full plate, literally, I have been busy. No worries, we'll catch up so stay tuned!
Sunday, March 25, 2012
White Bean Chicken Chili
This is full of flavor and easssy!!
Prepare 2 cups white beans - soak and cook either overnight or for about 6 hours in the crockpot.Roast the chicken with some garlic, chili powder and salt and pepper. Cool and chop, set aside.
Once the beans are ready, drain some of the liquid off and add:
2 cups chopped chicken, previously roasted
1 medium onion, chopped
1 chicken bullion cube
1-7 ounce can diced green chili's
1-14.5 oz can chopped tomatoes
1tsp powdered garlic
1/2 tsp ground coriander
1/4 tsp cumin
2 pinches red pepper flakes, optional
salt and pepper to taste
3 small corn tortilla's chopped
Once the beans and chicken are ready to go this will only take about an hour to finish off in the crockpot on high. This is one of those throw it in the pot and forget it -
The flavors take care of themselves here, but season to your own taste.
To me this soup came out as a cross between a chicken chili and tortilla soup - and I love that. Feel free to add some corn, top it off with some chopped cilantro, sour cream or crumbled corn bread.
I was on a cooking spree yesterday, I made this soup, bread and cornbread, I feel like I could eat off this for a week. Probably could, but Chris is here so it will be gone in a couple of days!
Thursday, March 22, 2012
Tough Love
The only way you're going to develop your own cooking style is to cook in your own kitchen. Many people have different ideas about what works best for them, including, yours truly. And I will say that what works sometimes does not work other times. Given certain factors like ingredients being available inexpensively, time available and my own capabilities in the kitchen. I once climbed my girlfriends house to stand on her roof to get oranges and made 10 jars of orange marmalade - and it was worth every ounce of elbow grease to have homemade jam for myself and for gifts. These kinds of opportunities don't come along every day - grab them and get every good thing you can from it when something like this comes your way!
My first winter in Idaho, I had two jars of marmalade left and they were like gold to me. That kind of appreciation can't be bought.
When home cooking is a priority to you, you become more resourceful in your surroundings. Look, see and become a part of it by using things - possibly differently than you're used to. Think about using an ingredient differently, then try it. The only way you're going to know if it's good or if you like it is try it. To reap the rewards of cooking yourself, your hands are going to get dirty, your kitchen is going to be a mess and sometimes it's not going to be that great. But think of it this way, you can adjust your cooking if something is not quite right, you can do something to it to make it more pleasant. And next time, hopefully, it will turn out right from the start.
I made some rice and beans the other day that were just eh, you know nothing special. I was wondering what in the world I was going to do with this huge pot of rice and beans so some went into a container and I made 5 burritos for lunch. Into the tortilla went the rice and beans, a little cheese, salsa and sour cream, wrapped tightly in wax paper and when I took it to work it was amazing - absolutely delicious. Some canned tomatoes and some chili powder added to the other container will 'refresh' it and liven it up a bit and make it tasty.
There is nothing as satisfying as doing something yourself and learning from your own mistakes!
My first winter in Idaho, I had two jars of marmalade left and they were like gold to me. That kind of appreciation can't be bought.
When home cooking is a priority to you, you become more resourceful in your surroundings. Look, see and become a part of it by using things - possibly differently than you're used to. Think about using an ingredient differently, then try it. The only way you're going to know if it's good or if you like it is try it. To reap the rewards of cooking yourself, your hands are going to get dirty, your kitchen is going to be a mess and sometimes it's not going to be that great. But think of it this way, you can adjust your cooking if something is not quite right, you can do something to it to make it more pleasant. And next time, hopefully, it will turn out right from the start.
I made some rice and beans the other day that were just eh, you know nothing special. I was wondering what in the world I was going to do with this huge pot of rice and beans so some went into a container and I made 5 burritos for lunch. Into the tortilla went the rice and beans, a little cheese, salsa and sour cream, wrapped tightly in wax paper and when I took it to work it was amazing - absolutely delicious. Some canned tomatoes and some chili powder added to the other container will 'refresh' it and liven it up a bit and make it tasty.
There is nothing as satisfying as doing something yourself and learning from your own mistakes!
Wednesday, March 21, 2012
Feels Like Spring!
Finally a beautiful warm day!! Some clouds out there but the air feels warm and I didn't need a coat this afternoon! March 20, marked the first day of Spring this year and here in the mountains it feels just on time. Not too warm and not too cold - hopefully this will last! But, as I have found out, weather in the mountains can be freakishly unpredictable.
This spring I am planning a garden. A small doable garden, I have a small space and am planning a 6' x 12' sort of raised bed garden. I want to contain the bed with either rocks or recycled bricks. There is quite a bit of space, but I don't want to go crazy I just want a kitchen garden that I can manage myself that produces vegetables. I am not a 'green thumb' as far as house plants go, so I think if I really put out the effort and plan well I just might be able to be rewarded.
Since it's still freezing at night and will be for some time, I'll have to start my seeds indoors. So I've collected egg crates for my seedlings. While my son is here for the week he can help me get the rocks or bricks whichever is least expensive. It may be some hard labor to begin with, but after the majority of the work is done I hope to grow a nice little plot of vegetables.
The only seeds I have so far are some from a spaghetti squash I collected from a couple of months ago. I plan on posting all of my expenses for this garden and using as much recycled goods as possible. My favorite site is www.dinnergarden.org - go and visit this site, Holly Hirshberg is inspiring to anyone wanting to grow a garden - I lover her philosophy on home gardening.
Locally, www.thehungercoalition.org has a community garden here in Hailey, Idaho - The Hope Garden. With these wonderful resources available, and my own determination my own garden may surprise me!
I will be writing a lot more about my involvement with The Hunger Coalition, also, so stay tuned - I am very excited to be a part of this organization-
If you have the capability, you don't need a big plot of land to grow a garden, start planning now. Just like in shopping and meals, Think Ahead. You're going to be hungry so be prepared. Growing a garden is the same kind of thing. It may not be for everyone of us, but it never hurts to try to grow a tomato plant in a pot or some herbs or peppers. It's spring and spring is the time of new beginnings!
This spring I am planning a garden. A small doable garden, I have a small space and am planning a 6' x 12' sort of raised bed garden. I want to contain the bed with either rocks or recycled bricks. There is quite a bit of space, but I don't want to go crazy I just want a kitchen garden that I can manage myself that produces vegetables. I am not a 'green thumb' as far as house plants go, so I think if I really put out the effort and plan well I just might be able to be rewarded.
Since it's still freezing at night and will be for some time, I'll have to start my seeds indoors. So I've collected egg crates for my seedlings. While my son is here for the week he can help me get the rocks or bricks whichever is least expensive. It may be some hard labor to begin with, but after the majority of the work is done I hope to grow a nice little plot of vegetables.
The only seeds I have so far are some from a spaghetti squash I collected from a couple of months ago. I plan on posting all of my expenses for this garden and using as much recycled goods as possible. My favorite site is www.dinnergarden.org - go and visit this site, Holly Hirshberg is inspiring to anyone wanting to grow a garden - I lover her philosophy on home gardening.
Locally, www.thehungercoalition.org has a community garden here in Hailey, Idaho - The Hope Garden. With these wonderful resources available, and my own determination my own garden may surprise me!
I will be writing a lot more about my involvement with The Hunger Coalition, also, so stay tuned - I am very excited to be a part of this organization-
If you have the capability, you don't need a big plot of land to grow a garden, start planning now. Just like in shopping and meals, Think Ahead. You're going to be hungry so be prepared. Growing a garden is the same kind of thing. It may not be for everyone of us, but it never hurts to try to grow a tomato plant in a pot or some herbs or peppers. It's spring and spring is the time of new beginnings!
Tuesday, March 20, 2012
Week 9
Week 9
03/18/2012
Cumin 1.99
Tomatoes 1.21
Green leaf lettuce 1.49
Almonds, diced 2.99
Cottage cheese 1.49
Vanilla ice cream 4.49
Salsa 2.50
Maraschino cherries 1.49
Green cabbage .88
Grocery 1.89 (??)
Oranges 1.22
Bananas 1.02
Sweet potatoes 1.79
Half and half 2.39
Onions 2.37
Neuchatel cream cheese 1.69
Raisins 1.10
Ginger root .15
Butter 3.99
Flour 2.29
Brown sugar 2.29
Sugar, 5lb. 3.99
Cheese 2.99
Stew meat 4.00
Ground beef 3.63
Total 55.33
Overbudget? Not exactly, in the long run I will be on budget. I have my son coming home in a couple of days for Spring Break for about 7 or 8 days. When he was here over Christmas, I did not have to shop after he left for much for about a month after. That was in January and I hardly spent anything on food for about 4 to 5 weeks after. I like to have premade - my own homemade, premade foods in the frig for him so he can easily heat things up.
Yes, you can see, I bought ice cream, maraschino cherries and nuts - a splurge and I made hot fudge sauce...a treat for myself that will last for a long time. See my previous blog for the Hot Fudge recipe, keep it in the frig and it will last about a month. A little rich decadence, once in a while, goes a long way!
I am thrilled Chris will be home, if only for a short time! And like any mom, I like to feed him my own home cooking and I know he loves it. Often he will ask when walks in 'What kind of baked goods do you have?' When he left for school, I sent him with homemade bread and pumpkin bread and brownies.
One item grocery - I am not quite sure what this is, will have to double check my cupboards and frig again - beats me. I tried to watch carefully as she rang me up, so I am sure all the prices are right, this one eludes me but I'll figure it out. Hmmm, this is interesting, I, also, bought green onions and broccoli and both of these are not on the receipt. Maybe they were put in together? The price of 1.89 would be about right for the both of them and would fall under the category grocery. Interesting. Learn always to watch as they ring you up - and read your receipt thoroughly for any mistakes. This does not seem like a costly mistake on either end, so I won't take my receipt back. If I felt I was overcharged or owed more for something - I'd go back.
You will notice I buy stew meat often. It's great for stews and chili but last night I made a great stir fry - a huge stir fry that will last a few days and is great to take to lunch. I cut the meat into smaller pieces and broke some spaghetti(cooked) and tossed that in with broccoli, onions, cabbage, ginger and garlic. This was a huge, filling meal with lots of flavor from soy sauce and a little toasted sesame oil.
I'm sure I'll shop once more while Chris is here, and any excess will go into the freezer or be sent with him as a care package.
Overbudget??? Just watch, it will balance out with plenty leftover!
03/18/2012
Cumin 1.99
Tomatoes 1.21
Green leaf lettuce 1.49
Almonds, diced 2.99
Cottage cheese 1.49
Vanilla ice cream 4.49
Salsa 2.50
Maraschino cherries 1.49
Green cabbage .88
Grocery 1.89 (??)
Oranges 1.22
Bananas 1.02
Sweet potatoes 1.79
Half and half 2.39
Onions 2.37
Neuchatel cream cheese 1.69
Raisins 1.10
Ginger root .15
Butter 3.99
Flour 2.29
Brown sugar 2.29
Sugar, 5lb. 3.99
Cheese 2.99
Stew meat 4.00
Ground beef 3.63
Total 55.33
Overbudget? Not exactly, in the long run I will be on budget. I have my son coming home in a couple of days for Spring Break for about 7 or 8 days. When he was here over Christmas, I did not have to shop after he left for much for about a month after. That was in January and I hardly spent anything on food for about 4 to 5 weeks after. I like to have premade - my own homemade, premade foods in the frig for him so he can easily heat things up.
Yes, you can see, I bought ice cream, maraschino cherries and nuts - a splurge and I made hot fudge sauce...a treat for myself that will last for a long time. See my previous blog for the Hot Fudge recipe, keep it in the frig and it will last about a month. A little rich decadence, once in a while, goes a long way!
I am thrilled Chris will be home, if only for a short time! And like any mom, I like to feed him my own home cooking and I know he loves it. Often he will ask when walks in 'What kind of baked goods do you have?' When he left for school, I sent him with homemade bread and pumpkin bread and brownies.
One item grocery - I am not quite sure what this is, will have to double check my cupboards and frig again - beats me. I tried to watch carefully as she rang me up, so I am sure all the prices are right, this one eludes me but I'll figure it out. Hmmm, this is interesting, I, also, bought green onions and broccoli and both of these are not on the receipt. Maybe they were put in together? The price of 1.89 would be about right for the both of them and would fall under the category grocery. Interesting. Learn always to watch as they ring you up - and read your receipt thoroughly for any mistakes. This does not seem like a costly mistake on either end, so I won't take my receipt back. If I felt I was overcharged or owed more for something - I'd go back.
You will notice I buy stew meat often. It's great for stews and chili but last night I made a great stir fry - a huge stir fry that will last a few days and is great to take to lunch. I cut the meat into smaller pieces and broke some spaghetti(cooked) and tossed that in with broccoli, onions, cabbage, ginger and garlic. This was a huge, filling meal with lots of flavor from soy sauce and a little toasted sesame oil.
I'm sure I'll shop once more while Chris is here, and any excess will go into the freezer or be sent with him as a care package.
Overbudget??? Just watch, it will balance out with plenty leftover!
Saturday, March 17, 2012
Hot Fudge Sundae Conniosseur
Growing up in the Santa Monica - West Los Angeles area, my friends and I would go coffee-shop hopping. One particular friend and I would meet at Cafe Santa Monica at 20th and Santa Monica Blvd for breakfast on Saturday or Sunday. We were cool. We were the most sophisticated of all we knew at age 14. We met sort of in the middle. I got on the bus at Sepulveda and she got on, or rollerskated from 11th street.
The love of coffee shop food - fried eggs, crisp hashbrowns, black coffee. Or the best of the grill, patty melts, Reuben's, tuna melts and fries. The soda fountain caught my attention from the start and many times I would only order a Hot Fudge Sundae, with extra hot fudge. I had a Hot Fudge Sundae at every coffee shop on the blue bus route from Santa Monica to Beverly Hills. One of the best was from Shapiro's, the coffee shop in the Beverly Hilton Hotel. It was from their version that my perception of how a proper Hot Fudge Sundae should be constructed.
A good, solid, thick-glassed, compote needs to be used. A few tablespoons of hot fudge go in first and swirled around. After each scoop of vanilla ice cream, put about a tablespoon of hot fudge. Over the final scoop put about 1/4 of a cup of sauce. Whipped cream, traditionally from a can but fresh whipped is wonderful stuff. A heaping tablespoon of chopped, toasted almonds, scattered over the whipped cream and into any crevices going into the bowl. Top it off with a beautiful maraschino cherry that has plenty of juice to soak down into the whipped cream, to be eaten at the end.
Some of the worst so-called hot fudge sauces have a consistency of black caramel. The too sticky, caramel consistency is from low quality sauce and sitting in a warmer for days on end.
This recipe is the best homemade hot fudge sauce I have ever come across. I found it over 20 years ago in the Craig Claiborne's New York Time's cookbook. Simple and without compare.
Hot Fudge Sauce
1/2 cup cocoa
1 cup sugar
1 cup light corn syrup or 1/2 cup Lyle's golden syrup and 1/2 cup light corn syrup
1/2 cup evaporated milk or cream
1/4 t. salt
3 T. butter
1 t. vanilla extract
Combine all ingredients, except vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Boil briskly three minutes, stirring occasionally.
Remove the mixture from heat and add the vanilla. Serve warm. Obviously.
Store the sauce in a jar, kept in the frig. To heat, set the jar in a pan of simmering water until it thins to pouring consistency.
Come hell or high water, I'm making this in the next few days.
The love of coffee shop food - fried eggs, crisp hashbrowns, black coffee. Or the best of the grill, patty melts, Reuben's, tuna melts and fries. The soda fountain caught my attention from the start and many times I would only order a Hot Fudge Sundae, with extra hot fudge. I had a Hot Fudge Sundae at every coffee shop on the blue bus route from Santa Monica to Beverly Hills. One of the best was from Shapiro's, the coffee shop in the Beverly Hilton Hotel. It was from their version that my perception of how a proper Hot Fudge Sundae should be constructed.
A good, solid, thick-glassed, compote needs to be used. A few tablespoons of hot fudge go in first and swirled around. After each scoop of vanilla ice cream, put about a tablespoon of hot fudge. Over the final scoop put about 1/4 of a cup of sauce. Whipped cream, traditionally from a can but fresh whipped is wonderful stuff. A heaping tablespoon of chopped, toasted almonds, scattered over the whipped cream and into any crevices going into the bowl. Top it off with a beautiful maraschino cherry that has plenty of juice to soak down into the whipped cream, to be eaten at the end.
Some of the worst so-called hot fudge sauces have a consistency of black caramel. The too sticky, caramel consistency is from low quality sauce and sitting in a warmer for days on end.
This recipe is the best homemade hot fudge sauce I have ever come across. I found it over 20 years ago in the Craig Claiborne's New York Time's cookbook. Simple and without compare.
Hot Fudge Sauce
1/2 cup cocoa
1 cup sugar
1 cup light corn syrup or 1/2 cup Lyle's golden syrup and 1/2 cup light corn syrup
1/2 cup evaporated milk or cream
1/4 t. salt
3 T. butter
1 t. vanilla extract
Combine all ingredients, except vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Boil briskly three minutes, stirring occasionally.
Remove the mixture from heat and add the vanilla. Serve warm. Obviously.
Store the sauce in a jar, kept in the frig. To heat, set the jar in a pan of simmering water until it thins to pouring consistency.
Come hell or high water, I'm making this in the next few days.
Saturday Morning with Alfred Hitchcock
The weather sucks. It's warming up, sure, but it's unpredictable as all out. Rain and snow have hemmed me in and probably will continue to all day. No worries, I have writing to catch up on, a fresh loaf of Irish soda bread - my new favorite food of the moment - and I have Alfred Hitchcock, The Man Who Knew Too Much. I love Jimmy Stewart, but it's one of Doris Day's best movies. When I was in high school, I went with my girl friend to a Hitchcock Film Festival at the Nuart Theater on Santa Monica Blvd. Finding the cameo was the best part, what an amazing character Hitchcock was! Always a touch of human-humor in a yet to be dangerous situation. I'm a great lover of people watching, probably comes from this early appreciation.
Today's forecast: A Great Day To Get Some Serious Work Done.
Que Sera, Sera!
Today's forecast: A Great Day To Get Some Serious Work Done.
Que Sera, Sera!
Wednesday, March 14, 2012
Week 8
Week 8
03/11/12
Broccoli .51
Red leaf lettuce .79
Brussels sprouts .64
Pears 1.39
Yams 1.78
Green onions .69
Milk 1.99
Fettuccine, dry 1.49
Half and half 2.39
Nutella 3.89
Parmesan cheese 2.39
Dark Chocolate 2.59
Bananas 1.06
Garbanzo beans, canned (2) 1.16
Pork chops 2.36
Ground beef 3.63
Total 28.75
If you read my previous entry you will have noted that I made some concessions. I feel more a part of my work team and that's really important to me; my job is really important to me. Produce was great this week and I was able to get a bunch of fresh stuff. I splurged on Nutella, as soon as I got home I spread it on some Irish soda bread and it was amazing!
You may also have noticed I did not add tax. The reason behind this is that last year, I had food stamps and did not use them up, in fact I did not even know I had them. Then when I applied for unemployment in January, I received them and had not received anything in the mail. So, I just found out I had it. I was told to use up what I had when I called to cancel my benefits. Since those months I had the benefit and didn't know and was barely getting by, I will use up my benefits. The benefits in Idaho are higher than the national average of $30 a week, it's $50 a week here. I intend to stay on my program which will make it last longer. And it's 4 months worth of benefits, 2 from last year and 2 for this year. Since I am a month behind on my rent, it helps a lot.
03/11/12
Broccoli .51
Red leaf lettuce .79
Brussels sprouts .64
Pears 1.39
Yams 1.78
Green onions .69
Milk 1.99
Fettuccine, dry 1.49
Half and half 2.39
Nutella 3.89
Parmesan cheese 2.39
Dark Chocolate 2.59
Bananas 1.06
Garbanzo beans, canned (2) 1.16
Pork chops 2.36
Ground beef 3.63
Total 28.75
If you read my previous entry you will have noted that I made some concessions. I feel more a part of my work team and that's really important to me; my job is really important to me. Produce was great this week and I was able to get a bunch of fresh stuff. I splurged on Nutella, as soon as I got home I spread it on some Irish soda bread and it was amazing!
You may also have noticed I did not add tax. The reason behind this is that last year, I had food stamps and did not use them up, in fact I did not even know I had them. Then when I applied for unemployment in January, I received them and had not received anything in the mail. So, I just found out I had it. I was told to use up what I had when I called to cancel my benefits. Since those months I had the benefit and didn't know and was barely getting by, I will use up my benefits. The benefits in Idaho are higher than the national average of $30 a week, it's $50 a week here. I intend to stay on my program which will make it last longer. And it's 4 months worth of benefits, 2 from last year and 2 for this year. Since I am a month behind on my rent, it helps a lot.
Tuesday, March 13, 2012
Concessions
Life happens
1) I have a real full time job now. Part of that job is a weekly Friday meeting, of which we are given lunch from one of the many local establishments. I have not participated as of yet, but since Monday was my first day as an actual employee of this company, I plan to participate starting this Friday. I feel like I have to. This job has come into my life and I plan to be a part of the team and so I am very gratefully going to do so.
2) Coffee. I need coffee to keep me going. I will not include my coffee spending, but I will include sugar and half and half. And I will drink coffee at work that the company provides. You may have read previously that I had a coffee 'situation'. Well, trying to get money or coffee out of this person is like beating a dead horse and it's a really negative vibe that I am trying to get rid of. I will buy my own coffee and let the jerk plow my driveway when it snow.
3) Alcohol. I barely drink but a few beers once in a while. Socially, it's one of those things that is going to happen.
4) If, and that is a very strong if, I get asked on a date, and if I feel like accepting, I will go out to dinner.
5) Family gatherings. Like holidays and birthdays. I am part of a family that occasionally has stuff going on.
These are MY FIVE CONCESSIONS!!
I have been very strict over the past 8 weeks. I will stay on my $30 A Week for 52 Weeks, allowing for these five parts of my life. I have to be real. Being real is what it's all about. And I will keep you posted to anything interesting...
1) I have a real full time job now. Part of that job is a weekly Friday meeting, of which we are given lunch from one of the many local establishments. I have not participated as of yet, but since Monday was my first day as an actual employee of this company, I plan to participate starting this Friday. I feel like I have to. This job has come into my life and I plan to be a part of the team and so I am very gratefully going to do so.
2) Coffee. I need coffee to keep me going. I will not include my coffee spending, but I will include sugar and half and half. And I will drink coffee at work that the company provides. You may have read previously that I had a coffee 'situation'. Well, trying to get money or coffee out of this person is like beating a dead horse and it's a really negative vibe that I am trying to get rid of. I will buy my own coffee and let the jerk plow my driveway when it snow.
3) Alcohol. I barely drink but a few beers once in a while. Socially, it's one of those things that is going to happen.
4) If, and that is a very strong if, I get asked on a date, and if I feel like accepting, I will go out to dinner.
5) Family gatherings. Like holidays and birthdays. I am part of a family that occasionally has stuff going on.
These are MY FIVE CONCESSIONS!!
I have been very strict over the past 8 weeks. I will stay on my $30 A Week for 52 Weeks, allowing for these five parts of my life. I have to be real. Being real is what it's all about. And I will keep you posted to anything interesting...
Sunday, March 11, 2012
Bills, Bills, Bills....Get the picture!
Yesterday, I had one of those days. It started out ok. I had to unwind at last from the week and beyond, and I did; I took Duke and went for a good walk at the river. It was warm, sunny with snow still packed on the trail. We came home and I cleaned out my frig of all the left overs, which translates to: I ate it all!
Then it all came pouring down, bills, bills, bills. And something that I didn't foresee needed to be paid, no, no, demanded, in fact, to be paid.
Which brought me to one thing really nice that happened this week, I am no longer a temp in an office but an employee of a company and that is a nice feeling. Which really means, I can get caught up on my bills. And buy a couch and a chair and dining table...soon enough. And I am so grateful to have a good job working with some really nice people.
Back to the bills scene - stealer. I had known, of course but did not realize it needed to be paid asap - a week ago. Let me tell you something, paychecks only go so far. And my check that I thought I'd receive on Friday was not even mailed yet. Oh, lovely, I thought to myself. Now I'm checking down the list. Gas, food for lunch, cat food, dog food...all other things were paid. In about a month I should be able to pay my bills on time, once I get caught up. Oh, wow. They don't care how long you were unemployed or how much your job pays or that you're late on rent; they just want their money now - and can you borrow from someone to pay them, even. I'm not a big spender, this has nothing to do with spending it just has to do with late filing...well, you get the picture. Like I said it's not easy. I would like, prefer and be much, much happier if I didn't owe anyone anything. Jobs have been difficult to come by.
So my weekly market trip will have to wait a couple of days, no big deal. I have my list ready for when I'm ready! This isn't the first time life happened to me!
Then it all came pouring down, bills, bills, bills. And something that I didn't foresee needed to be paid, no, no, demanded, in fact, to be paid.
Which brought me to one thing really nice that happened this week, I am no longer a temp in an office but an employee of a company and that is a nice feeling. Which really means, I can get caught up on my bills. And buy a couch and a chair and dining table...soon enough. And I am so grateful to have a good job working with some really nice people.
Back to the bills scene - stealer. I had known, of course but did not realize it needed to be paid asap - a week ago. Let me tell you something, paychecks only go so far. And my check that I thought I'd receive on Friday was not even mailed yet. Oh, lovely, I thought to myself. Now I'm checking down the list. Gas, food for lunch, cat food, dog food...all other things were paid. In about a month I should be able to pay my bills on time, once I get caught up. Oh, wow. They don't care how long you were unemployed or how much your job pays or that you're late on rent; they just want their money now - and can you borrow from someone to pay them, even. I'm not a big spender, this has nothing to do with spending it just has to do with late filing...well, you get the picture. Like I said it's not easy. I would like, prefer and be much, much happier if I didn't owe anyone anything. Jobs have been difficult to come by.
So my weekly market trip will have to wait a couple of days, no big deal. I have my list ready for when I'm ready! This isn't the first time life happened to me!
Kickin' Off An Irish Week!
I just made, in honor of the Irish and that I'd never made it before, Irish Soda Bread. What a great breakfast treat. It's so quick and easy and would make a wonderful addition to a nice weekend family breakfast. Love it!! It's so quick and easy it may become a staple in my repertoire!!
Irish Soda Bread
1 cup buttermilk or 1 cup milk and 2 T white vinegar
2 cups all purpose flour
1 T white sugar
1/2 t baking soda
1/2 t salt
1/2 cup raisins
Heat oven to 375 degrees. I used a cast iron skillet that I heated in the oven for 10 minutes.
If you do not have buttermilk, no worries, measure one cup milk and add 2 T white vinegar stir, and let sit for 10 minutes. Measure all other ingredients into a bowl and stir together. When milk is ready pour over dry mixture and mix with a fork just until well combined. The dough will seem light and sort of fluffy. Do not over mix. Flour a breadboard and toss some flour over the top of your dough. Knead the dough about 6 or 7 times, until it comes together nicely with the flour on the board. Flour your iron skillet. Flour the top of the disc. Form the dough into a disk, with a sharp knife, cut a cross into the top of the dough. Bake for about 30 to 40 minutes. You can test this bread with a skewer to make sure it's baked thoroughly. Allow to cool for 10 minutes or so, if you can stand it!
I cut into mine way too soon and this made it a bit gummy...so hold off, it'll be worth it.
Serve with a little butter and jam and all the fixin's of a weekend breakfast!!
Or got the truly Irish Route and serve it with a Guiness Stew or Corned Beef and Cabbage.
What a great way to kick off the week!!!
Irish Soda Bread
1 cup buttermilk or 1 cup milk and 2 T white vinegar
2 cups all purpose flour
1 T white sugar
1/2 t baking soda
1/2 t salt
1/2 cup raisins
Heat oven to 375 degrees. I used a cast iron skillet that I heated in the oven for 10 minutes.
If you do not have buttermilk, no worries, measure one cup milk and add 2 T white vinegar stir, and let sit for 10 minutes. Measure all other ingredients into a bowl and stir together. When milk is ready pour over dry mixture and mix with a fork just until well combined. The dough will seem light and sort of fluffy. Do not over mix. Flour a breadboard and toss some flour over the top of your dough. Knead the dough about 6 or 7 times, until it comes together nicely with the flour on the board. Flour your iron skillet. Flour the top of the disc. Form the dough into a disk, with a sharp knife, cut a cross into the top of the dough. Bake for about 30 to 40 minutes. You can test this bread with a skewer to make sure it's baked thoroughly. Allow to cool for 10 minutes or so, if you can stand it!
I cut into mine way too soon and this made it a bit gummy...so hold off, it'll be worth it.
Serve with a little butter and jam and all the fixin's of a weekend breakfast!!
Or got the truly Irish Route and serve it with a Guiness Stew or Corned Beef and Cabbage.
What a great way to kick off the week!!!
Saturday, March 10, 2012
Waste Not, Want Not
Let me tell you something about being on a budget, I eat everything I buy and cook. There is no room for waste. At the end of the week my frig is pretty empty. It's a good feeling to use what I have and eat what I buy. When I do shop and put thing in the cupboards and frig, its a nice feeling of clarity. It's open, I can see everything that's in there. I hate to throw anything away anyway. Waste in our society is out of control, especially where food is concerned. But food is money and money is something I have to work for. I never have liked to see my hard earned money go to waste, even for a black banana or a mealy apple - I will find a way to put them to use, a banana/apple bread or a smoothie. A little ingenuity goes a long way with overripe produce or an abundance of something I don't want to waste. If I can't think of something, I'll google it or look in my cookbooks.
The best thing to do is clear out your frig and clean it up. Make your food visible. Another great idea is if you are planning a certain meal with meat and produce, put those items together on a shelf in the frig. If you take meals to work, keep a shelf in your frig just for your work lunches - containers filled and ready to go. Separate your frig into sections for lunch and dinner. Keep a shelf just for your kids when they come home from school - containers with food easily heated or prepared sandwiches for them to grab when they are in a hurry going from school to sports.
By keeping foods prepared, you're not allowing waste to creep in! What goes in your frig is going to get eaten!
The best thing to do is clear out your frig and clean it up. Make your food visible. Another great idea is if you are planning a certain meal with meat and produce, put those items together on a shelf in the frig. If you take meals to work, keep a shelf in your frig just for your work lunches - containers filled and ready to go. Separate your frig into sections for lunch and dinner. Keep a shelf just for your kids when they come home from school - containers with food easily heated or prepared sandwiches for them to grab when they are in a hurry going from school to sports.
By keeping foods prepared, you're not allowing waste to creep in! What goes in your frig is going to get eaten!
Friday, March 9, 2012
What is Convenience?
Even though I've had this blog going on 2 years and have eaten on a budget for most of my adult life, I'm still learning things and putting things I've been doing into perspective.
After working all day and coming home to cook for myself and do other things, I want to be prepared and have good food ready for me, easily. I use my crockpot a lot - saves an enormous amount of time and energy, since I just throw it in and let it cook. My baking does take time, but since I usually do that all in one day, I just have it ready for myself during the week. The other foods I cook are fairly easy and do not keep me in the kitchen for too long. As a person who loves to cook time can still be limited. And I love to eat, passionately!
But, I'm talking about convenience here, not the kind you get by buying prepared food from the grocery store; Convenience is something you do for yourself by simply knowing what you've got coming up and your time that's been committed. Convenience is not a product or a brand or a stop on the way home. I have to ask myself this question: What can I do to make it easier, faster - when my time is limited? Looking ahead, planning ahead and cooking ahead are all things I have to do. When I cook, I put a couple of meals ready for work in containers in the frig and all I have to do it take them out in the morning and put them in my bag. I keep hard boiled eggs in the frig. I have a banana bread portioned out in baggies, ready for the week. In the morning I slice a couple of slices of homemade bread and pop them in the toaster. In the evening, I steam some vegetables and cook some meat with lentils or whole grains. I have fruit on the counter ready to eat. I put beans in my crock pot over night so they are ready to add to my meals if I feel like them.
I have to look ahead, because I know I'm going to be hungry. If I don't, I'm screwed. I'm on a budget, I like to eat well and I know the food I eat is going to be coming from my kitchen, so I have to be on the ball. What is convenience? At this point it's learning to be totally self-reliant when it comes to my meals.
After working all day and coming home to cook for myself and do other things, I want to be prepared and have good food ready for me, easily. I use my crockpot a lot - saves an enormous amount of time and energy, since I just throw it in and let it cook. My baking does take time, but since I usually do that all in one day, I just have it ready for myself during the week. The other foods I cook are fairly easy and do not keep me in the kitchen for too long. As a person who loves to cook time can still be limited. And I love to eat, passionately!
But, I'm talking about convenience here, not the kind you get by buying prepared food from the grocery store; Convenience is something you do for yourself by simply knowing what you've got coming up and your time that's been committed. Convenience is not a product or a brand or a stop on the way home. I have to ask myself this question: What can I do to make it easier, faster - when my time is limited? Looking ahead, planning ahead and cooking ahead are all things I have to do. When I cook, I put a couple of meals ready for work in containers in the frig and all I have to do it take them out in the morning and put them in my bag. I keep hard boiled eggs in the frig. I have a banana bread portioned out in baggies, ready for the week. In the morning I slice a couple of slices of homemade bread and pop them in the toaster. In the evening, I steam some vegetables and cook some meat with lentils or whole grains. I have fruit on the counter ready to eat. I put beans in my crock pot over night so they are ready to add to my meals if I feel like them.
I have to look ahead, because I know I'm going to be hungry. If I don't, I'm screwed. I'm on a budget, I like to eat well and I know the food I eat is going to be coming from my kitchen, so I have to be on the ball. What is convenience? At this point it's learning to be totally self-reliant when it comes to my meals.
Sunday, March 4, 2012
Going Into Week 7
If you want an At-A-Glance of where I've got to, here's a quick view for you. I'm ahead by 18.09!!
| WEEK | AMT 1st Trip | AMT 2nd Trip | Amt 3rd Trip | Week Total | Budget | Balance |
| 1 | 12.49 | 12.49 | $ 30.00 | $ 17.51 | ||
| 2 | 13.93 | 2.4 | 16.33 | $ 30.00 | $ 13.67 | |
| 3 | 17.8 | 8.34 | 13.77 | 39.91 | $ 30.00 | $ (9.91) |
| 4 | 15.16 | 7.26 | 22.42 | $ 30.00 | $ 7.58 | |
| 5 | 16.91 | 11.78 | 28.69 | $ 30.00 | $ 1.31 | |
| 6 | 29.26 | 5.38 | 34.64 | $ 30.00 | $ (4.64) | |
| $ 25.52 | ||||||
| 7 | 37.43 | 37.43 | $ 30.00 | $ (7.43) | ||
| $ 18.09 |
Week 7
Week 7
03/04/12
Going into the 7th Week of my project, $30 A Week for 52 Weeks, I had a credit of $25.52, even after I'd gone a bit over last week with the coffee situation. And this week and I'm still ahead of my budget by $18.09 after shopping.
Here's what the week ahead in food looks like for me:
Flour, AP, unbleached 3.49
Tomatoes .92
Oranges .82
Potatoes 1.28
Broccoli .36
Zucchini .80
Eggs, 18 count 2.19
Mayonnaise 2.50
Wheat Bran 1.69
Cheese 2.99
Sugar 1.39
Bananas .76
Milk 1.99
Tuna 1.69
Walnuts 2.04
Sweetened cond milk 1.50
Evaporated milk .89
Tomatoes , canned (2qty) 1.00
Stew meat 3.41
Ground beef 3.60
Subtotal 35.31
Tax 2.12
Total 37.43
I caught the cashier on a mistake with the potatoes, she rung them up as organic because they were in a green organic bag. I stopped her and while she was pointing out to me I had put them into an organic bag, I stopped her again to tell her that the bag roll by the potatoes was empty so I grabbed what was nearest. Watch those organic bags, I'm sure a lot of people get over charged, as there are no signs to tell shoppers to put organic only into organic bags - at least not visible to naked eye. Watch yourself!!!
03/04/12
Going into the 7th Week of my project, $30 A Week for 52 Weeks, I had a credit of $25.52, even after I'd gone a bit over last week with the coffee situation. And this week and I'm still ahead of my budget by $18.09 after shopping.
Here's what the week ahead in food looks like for me:
Flour, AP, unbleached 3.49
Tomatoes .92
Oranges .82
Potatoes 1.28
Broccoli .36
Zucchini .80
Eggs, 18 count 2.19
Mayonnaise 2.50
Wheat Bran 1.69
Cheese 2.99
Sugar 1.39
Bananas .76
Milk 1.99
Tuna 1.69
Walnuts 2.04
Sweetened cond milk 1.50
Evaporated milk .89
Tomatoes , canned (2qty) 1.00
Stew meat 3.41
Ground beef 3.60
Subtotal 35.31
Tax 2.12
Total 37.43
I caught the cashier on a mistake with the potatoes, she rung them up as organic because they were in a green organic bag. I stopped her and while she was pointing out to me I had put them into an organic bag, I stopped her again to tell her that the bag roll by the potatoes was empty so I grabbed what was nearest. Watch those organic bags, I'm sure a lot of people get over charged, as there are no signs to tell shoppers to put organic only into organic bags - at least not visible to naked eye. Watch yourself!!!
Paying The Price for Coffee
Looking back on this, I think I should of just walked around the block. I was tired; I was waning. I thought I just needed the pick-me up of a cup of coffee. Weighing pro's and con's I bought a small jar of instant espresso and a pint of half and half and took it back to work with me and got the water hot. Now, I'm not a big fan of instant anything. The aroma of brewed coffee is one of my absolute favorite things. Instant just doesn't cut it. But, I've had this instant espresso before and it wasn't so bad. Tolerable, in fact. It did taste really good. It hit the spot and I was quite happy. But looking back, I really, really, should have walked around the block and got some fresh air.
Week 6
2nd Trip
Coffee Cave-In Trip
Half and Half pint 1.19
Instant Espresso 3.89
Subtotal 5.08
Tax .30
Total 5.38
Week 6
2nd Trip
Coffee Cave-In Trip
Half and Half pint 1.19
Instant Espresso 3.89
Subtotal 5.08
Tax .30
Total 5.38
Saturday, March 3, 2012
Under Any Circumstances Find Comfort In The Food You Eat
I had a split shift yesterday. I worked 7am to 12noon and went back at 6pm scheduled to 11pm but I left at 9. They were very generous and got us pizzas to make everyone comfortable. I made sure I ate well before I got there and wasn't one bit hungry but let me tell you when those pizza boxes arrived and the aroma filled the room, it got pretty hard on me. By now everyone knows what I'm doing and probably thinks I'm nuts, I'm sure.
Under normal circumstances, living on a budget, and working a job like this, I would partake without a thought to it. Though, I'm not big on eating out, there are no chain restaurants in Ketchum, so all the food brought in is from a local business and some I know are particularly good. I have to say, it's not a painful denial of not having some good food, because I try to put it aside and not think about it and make sure I eat well by bringing in good lunches for myself.
Like I said in a previous blog, they really like to talk about food here. So I hear a lot of what's being eaten, and I look at this as an inspiration for meals I can create at home for myself.
I love food and I love to cook and I love to eat. And the more good stuff I can create at home on this budget, hopefully, I can inspire others to make the best of their choices in the store and resources available. Simple things for lunch really can be decadent. Egg salad and tuna salad sandwiches, even a good old PB&J, or one of my very favorites a fried egg sandwich can be one of the most delicious and satisfying foods to eat. Cooking for myself is a labor of love, a nurturing act and ultimately a pleasure of hunger satisfied. A full belly from lunch, when work is tedious and stressful has to be, it just absolutely has to be comforting.
Under normal circumstances, living on a budget, and working a job like this, I would partake without a thought to it. Though, I'm not big on eating out, there are no chain restaurants in Ketchum, so all the food brought in is from a local business and some I know are particularly good. I have to say, it's not a painful denial of not having some good food, because I try to put it aside and not think about it and make sure I eat well by bringing in good lunches for myself.
Like I said in a previous blog, they really like to talk about food here. So I hear a lot of what's being eaten, and I look at this as an inspiration for meals I can create at home for myself.
I love food and I love to cook and I love to eat. And the more good stuff I can create at home on this budget, hopefully, I can inspire others to make the best of their choices in the store and resources available. Simple things for lunch really can be decadent. Egg salad and tuna salad sandwiches, even a good old PB&J, or one of my very favorites a fried egg sandwich can be one of the most delicious and satisfying foods to eat. Cooking for myself is a labor of love, a nurturing act and ultimately a pleasure of hunger satisfied. A full belly from lunch, when work is tedious and stressful has to be, it just absolutely has to be comforting.
Thursday, March 1, 2012
Learning to Love the Inconsistencies of Home Cooking
I've realized that home cooking is a constant inconsistency, due to the fact that I buy what's on sale and what goes along with my budget. I take a list - always, but when it comes to produce and meat, I buy what's on sale that day.
My list will consist of things I need from the bulk section and items like pasta or rice, possibly tuna or canned tomatoes, eggs and dairy. Meats specials are whatever the butcher decides to put out. I can plan meals with recipe inspirations, but the actual recipe will change due to the produce added and the amount of meat used. It's all real food; good wholesome and hearty meals made by me.
Eating whole foods, I tend to use about 3 to 5 ingredients per dish, and I scatter foods around when I get a lot of something.
When it comes down to it, the food cooked and eaten from home is not always going to be the same, it is not going to be consistent like a restaurant. It's homemade food, so its using what I have on hand.
So don't expect restaurant consistency to come out of your kitchen; expect quality, nourishing and interesting meals to come out of your kitchen. Getting your family over the hurdle after eating fast foods and processed foods won't be easy. Home cooking is inconsistent, its what's available and fresh - if possible - and it's made by you, by just simply cooking and not following a recipe. You're going to have to get used to your own cooking and like it.
My list will consist of things I need from the bulk section and items like pasta or rice, possibly tuna or canned tomatoes, eggs and dairy. Meats specials are whatever the butcher decides to put out. I can plan meals with recipe inspirations, but the actual recipe will change due to the produce added and the amount of meat used. It's all real food; good wholesome and hearty meals made by me.
Eating whole foods, I tend to use about 3 to 5 ingredients per dish, and I scatter foods around when I get a lot of something.
When it comes down to it, the food cooked and eaten from home is not always going to be the same, it is not going to be consistent like a restaurant. It's homemade food, so its using what I have on hand.
So don't expect restaurant consistency to come out of your kitchen; expect quality, nourishing and interesting meals to come out of your kitchen. Getting your family over the hurdle after eating fast foods and processed foods won't be easy. Home cooking is inconsistent, its what's available and fresh - if possible - and it's made by you, by just simply cooking and not following a recipe. You're going to have to get used to your own cooking and like it.
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