It is highly important to be prepared for disaster. Besides the regulatory flashlight, batteries and water, other resources are very important to have ready when you need them. Food is something we take for granted will always be available whether we can afford it or not. In some severe cases, it is not available. And all it takes is panic-stricken buying before anything actually happens to wipe out local stores.
I understand, I am speaking to people on limited budgets, and it's not easy to run out and stock up. What you can do, is make a list of what you would need for yourself and your family and weekly with your budget add a few things to your emergency list. And keep that food in a separate place - possibly a bin or cupboard not used regularly.
The links below I found very helpful in understanding what is needed, in food and resources. In the food article it is important to read the comments as some people who have posted have been through disasters and spoke from experience. I went through the Northridge quake in 1994, but did not have any serious problems. What I did notice that in the area I lived in, where we were not badly affected, people just wanted to be a part of it. I saw people in the grocery store buying one or two items just to see the damage, experience what they could and talk to others. In a funny way it brought people together who would not normally speak to each other. At the end of the day we are all human beings.
One item that particularly stood out was a propane bbq with a side burner. Sterno cans or a small butane stove would be extremely useful. Think of camping - you are in the middle of nowhere and need to eat and need to be self-contained.
Also, remember your pets!!! Remember your medications!!!
Another very important thing to have is playing cards. Trust me on this one.
We are much more resilient than we think we are and very strong people.
Keep the faith, be prepared and stay safe!
~Julie
http://eatocracy.cnn.com/2012/08/27/disaster-dining-stay-safe-fed-caffeinated-and-entertained/?hpt=hp_t1
http://news.blogs.cnn.com/2012/08/27/preparing-for-a-storm-links-tips-and-resources/?hpt=hp_t1
New Home Economics Cooking 101! Real cooking is healthy, economical and...Empowering!
Tuesday, August 28, 2012
Tuesday, August 21, 2012
Week 31
Last week I made two stops during lunch at work.
8/16/12
Demi-baguette 1.49
Tax .09
Total 1.58
8/17/12
Bagel 1.00 Total
Week 31
8/19/12
Chocolate covered almonds 1.87
Baking soda .52
Evaporated milk .78
Bananas 1.21
Strawberries 1.99
Oats 1.44
Mushrooms 1.99
Kiwi, 1 .33
Chocolates, 2 .70
Yogurt 2.69
Lifesavers .79
Avocado 1.99
Onions .71
Tomatoes .96
Garlic .49
Milk 1.99
Half and half 1.89
Total 22.34
Bagel 1.00
This Week's Grand Total
$25.92
A while back, I got 2 bags of carrots from the food co-op. I made a pretty good curried carrot soup with them - with what I had left over after eating some raw - which was about a pound and a half. Last night I made penne pasta with onion, garlic, mushroom, tomatoes and bacon. Very tasty. I had regular cheese, and did not add it, but parmesan would have been good. I'll have to get some on my next trip - but it's a good work lunch.
Breakfast has been oatmeal - my go-to. I feel like I have plenty of food right now for one person. Plenty of beans and peas from the garden. I planted spaghetti squash and zucchini and both are starting to blossom. Hope I don't have zucchini coming out of my ears; and then again, I hope I do so I can freeze some and make zucchini bread. Mmmm, fall cooking is right around the corner.
As always, I encourage you to share your success stories with your own budgets. Along with any concerns you may having cooking different things. I would love to hear your stories and help out!
Have a great week!
~Julie
8/16/12
Demi-baguette 1.49
Tax .09
Total 1.58
8/17/12
Bagel 1.00 Total
Week 31
8/19/12
Chocolate covered almonds 1.87
Baking soda .52
Evaporated milk .78
Bananas 1.21
Strawberries 1.99
Oats 1.44
Mushrooms 1.99
Kiwi, 1 .33
Chocolates, 2 .70
Yogurt 2.69
Lifesavers .79
Avocado 1.99
Onions .71
Tomatoes .96
Garlic .49
Milk 1.99
Half and half 1.89
Total 22.34
Bagel 1.00
This Week's Grand Total
$25.92
A while back, I got 2 bags of carrots from the food co-op. I made a pretty good curried carrot soup with them - with what I had left over after eating some raw - which was about a pound and a half. Last night I made penne pasta with onion, garlic, mushroom, tomatoes and bacon. Very tasty. I had regular cheese, and did not add it, but parmesan would have been good. I'll have to get some on my next trip - but it's a good work lunch.
Breakfast has been oatmeal - my go-to. I feel like I have plenty of food right now for one person. Plenty of beans and peas from the garden. I planted spaghetti squash and zucchini and both are starting to blossom. Hope I don't have zucchini coming out of my ears; and then again, I hope I do so I can freeze some and make zucchini bread. Mmmm, fall cooking is right around the corner.
As always, I encourage you to share your success stories with your own budgets. Along with any concerns you may having cooking different things. I would love to hear your stories and help out!
Have a great week!
~Julie
Sunday, August 19, 2012
Dog Days of Summer
Oh, the lazy hot days of summer. It's hard to believe they're at their end here in central Idaho. Fires, smoke and heat have been a primary concern over the past 7-10 days. I can finally see blue sky peak through in the south east. And the temperature is only 82 degrees today with a nice wind blowing today.
I went ahead and turned my oven on for about an hour to bake a loaf of bread and threw in some potatoes while it was on. The smell, as always, is intoxicating. I do hope to have this loaf for the week - but I'm not so sure. I'm a bread girl and this week, I had two cravings: One day I got a demi-baguette and the next day I got a bagel from the bakery next to my new job.
Did I mention that I got a new job? I started two weeks ago, and life is much different. The difference is like night and day - my stress level has gone down.Way down. Let me just say this: life is too short to work in a negative environment. I figured it out several months ago, and it only got worse; it took its toll on me, as, I get insomnia and I can tell when my body is not flowing right - major red flags in my life. It took time to get something else and with some effort, it worked and when something else better came up, I was able to take it.
Being in that kind of situation can be a constant struggle because you do really want out, but, you feel like you could put yourself or your family in jeopardy because you feel like you won't be bringing in the same paychecks. Remind yourself, if you are in this kind of situation that the temporary set-back is only that: it's temporary. Working for good people in an environment that has a positive vibe is the best way to live. If I could have one wish for everyone it would be for everyone to have good work that in some way makes them feel fulfilled at the end of the day and keeps them busy and allows a genuine smile on their face and gives them a good life. I know work is hard to find, truly, I do. And I know what working for an asshole is like when you feel like you'd lose all you had if you left - it's daily torture. Do your best and take something else, with less pay, if that's the case - and keep in mind that you can take something like this and grow with a better company that will treat you well. To feel truly appreciated is a base human desire that we all are capable of having and we all are deserving of. It's a true blessing.
I hope you're enjoying the last lazy days of summer!
~Julie
I went ahead and turned my oven on for about an hour to bake a loaf of bread and threw in some potatoes while it was on. The smell, as always, is intoxicating. I do hope to have this loaf for the week - but I'm not so sure. I'm a bread girl and this week, I had two cravings: One day I got a demi-baguette and the next day I got a bagel from the bakery next to my new job.
Did I mention that I got a new job? I started two weeks ago, and life is much different. The difference is like night and day - my stress level has gone down.Way down. Let me just say this: life is too short to work in a negative environment. I figured it out several months ago, and it only got worse; it took its toll on me, as, I get insomnia and I can tell when my body is not flowing right - major red flags in my life. It took time to get something else and with some effort, it worked and when something else better came up, I was able to take it.
Being in that kind of situation can be a constant struggle because you do really want out, but, you feel like you could put yourself or your family in jeopardy because you feel like you won't be bringing in the same paychecks. Remind yourself, if you are in this kind of situation that the temporary set-back is only that: it's temporary. Working for good people in an environment that has a positive vibe is the best way to live. If I could have one wish for everyone it would be for everyone to have good work that in some way makes them feel fulfilled at the end of the day and keeps them busy and allows a genuine smile on their face and gives them a good life. I know work is hard to find, truly, I do. And I know what working for an asshole is like when you feel like you'd lose all you had if you left - it's daily torture. Do your best and take something else, with less pay, if that's the case - and keep in mind that you can take something like this and grow with a better company that will treat you well. To feel truly appreciated is a base human desire that we all are capable of having and we all are deserving of. It's a true blessing.
I hope you're enjoying the last lazy days of summer!
~Julie
Sunday, August 12, 2012
Making It Work During Trying Times
I received an amazing letter from a reader. Her story is so much like my own when I was a single mom making ends meet. Paying bills, especially mortgage payments came first, before food, before gas and definitely before fun. And sudden set-backs happen like job loss which for me once in a while included taking a job that payed less than the previous one. I was on my own. I managed and we came out just fine. But during those times, it was worrying. That was when I learned to stock my freezer and pantry when I could, then if I needed to pay a bill or pay off something, I could just go to the store for a few items - spending as little as $15 a week for about a month. Paying off a bill is good thing - a great feeling, as a matter of fact. Sacrificing and learning to be resourceful made it all work out. My work lunches were peanut butter & jelly sandwiches or rice and beans - a great, healthy filling lunch.
Many people today turn to food pantry's to supplement their very low food budgets. Sometimes, you're not sure what to do with what you get, because it's something you wouldn't buy. Familiarity is what we turn to when we have a limited budget - there's no risk of trying something your family may not eat. But, many are faced with the challenge of getting something they're not familiar with and cooking it so that their family will eat it.
Here are my responses to one readers challenges:
Sweet potatoes can be used in recipes calling for pumpkin, as in breads and muffins. Slice breads and freeze individually for breakfast - easy to pop in the microwave to defrost! Or, cook them, I usually bake them, and take the skin off and freeze them for use later in breads or soups.
Blueberries galore! Wow, that makes me kind of envious! Blueberries are easy to freeze if you lay them on a cookie sheet, then transfer to bags or containers. Frozen blueberries can be added to smoothies, which kids LOVE and pancakes, yogurt or muffins. Also, if you feel up to it, you can make a quick freezer jam with a couple of cups of blueberries and a cup of sugar. Cook the berries and sugar until it coats the back of a spoon. Cool and transfer to a jar or plastic container and freeze.
Cucumbers and lettuce, usually need to be eaten up right away. Refrigerator pickles are quick and easy, if you like that sort of thing. I made some refrigerator bread and butter pickles a couple of weeks ago, and can get you the recipe if you're interested. Lettuce is something I have in abundance right now, since I grew some and was given some at the food co-op. Salads are great this time of year, but, another way to use lettuce that sort of conceals it, is to chop it and add it to a stir fry or a soup.
Collard greens! Wow, I love greens - so good for you! The thing about collards is that they are tough and do need to be cooked for a long time. The cooking time ranges from 45 minutes to 1 hour. Flavoring with a smoky ham hock makes them especially delicious, but, you can cook in plain water and toss with some fried bacon and onions after you've cooked and drained the greens. Even toss with some of the bacon drippings for added flavor. Another thing is that the water they cooked in is especially nutritious - any vegetable water is very good for you, potato water, too! If you can save it for a broth later, add it to chicken stock for a nutrient rich soup or cook rice or beans/lentils with it. Consider freezing it for use later. Also, the ribs of the greens can be chopped and cooked similar to broccoli stems for soups in the winter - don't throw them away! Also, chopping them very small helps to make them more palatable for children - and sort of unrecognizable :)
The thing about food pantry's is that they are given food items, either by people donating as they leave the store with cash or extra groceries. Food stores donate their produce items that are just past the 'Sell By' date. Many canned items and even dairy will last well after the Sell By and even the Use By date. It's good to hear you like to get the staple items - much better for you! But, sometimes you have no choice but to accept what they give you. In this case, cereals and canned foods can be added to something healthy. Canned fruit with cottage cheese. Sugary cereal could be a 'dessert cereal' or a topping on yogurt. Canned soups can be added to ground beef or chicken to make a casserole. Ramen noodles can be made somewhat healthier by adding some steamed vegetables or some leftover meat; my son used to eat them a lot and so did I, but the amount of sodium is so not good for you - if you can try using part of the packet just for flavor it would be better for you. Also, adding meat or tuna to a box of macaroni and cheese(you may get a lot of these) with a side of vegetables is a fast and easy, kid-friendly meal.
Yes, it's a challenging situation to be in. Yes, you may need help from a food pantry and receive items you're not familiar with - but you can become resourceful and learn to cook different things than you're used to and create healthy, satisfying meals you and your family will enjoy. Making it work may seem daunting at first, but take the opportunity to learn, and learn well - and take your new found resourcefulness with you for the rest of your life.
Your stories and questions are welcomed with open arms. I will always do what I can to help.
~Julie
Many people today turn to food pantry's to supplement their very low food budgets. Sometimes, you're not sure what to do with what you get, because it's something you wouldn't buy. Familiarity is what we turn to when we have a limited budget - there's no risk of trying something your family may not eat. But, many are faced with the challenge of getting something they're not familiar with and cooking it so that their family will eat it.
Here are my responses to one readers challenges:
Sweet potatoes can be used in recipes calling for pumpkin, as in breads and muffins. Slice breads and freeze individually for breakfast - easy to pop in the microwave to defrost! Or, cook them, I usually bake them, and take the skin off and freeze them for use later in breads or soups.
Blueberries galore! Wow, that makes me kind of envious! Blueberries are easy to freeze if you lay them on a cookie sheet, then transfer to bags or containers. Frozen blueberries can be added to smoothies, which kids LOVE and pancakes, yogurt or muffins. Also, if you feel up to it, you can make a quick freezer jam with a couple of cups of blueberries and a cup of sugar. Cook the berries and sugar until it coats the back of a spoon. Cool and transfer to a jar or plastic container and freeze.
Cucumbers and lettuce, usually need to be eaten up right away. Refrigerator pickles are quick and easy, if you like that sort of thing. I made some refrigerator bread and butter pickles a couple of weeks ago, and can get you the recipe if you're interested. Lettuce is something I have in abundance right now, since I grew some and was given some at the food co-op. Salads are great this time of year, but, another way to use lettuce that sort of conceals it, is to chop it and add it to a stir fry or a soup.
Collard greens! Wow, I love greens - so good for you! The thing about collards is that they are tough and do need to be cooked for a long time. The cooking time ranges from 45 minutes to 1 hour. Flavoring with a smoky ham hock makes them especially delicious, but, you can cook in plain water and toss with some fried bacon and onions after you've cooked and drained the greens. Even toss with some of the bacon drippings for added flavor. Another thing is that the water they cooked in is especially nutritious - any vegetable water is very good for you, potato water, too! If you can save it for a broth later, add it to chicken stock for a nutrient rich soup or cook rice or beans/lentils with it. Consider freezing it for use later. Also, the ribs of the greens can be chopped and cooked similar to broccoli stems for soups in the winter - don't throw them away! Also, chopping them very small helps to make them more palatable for children - and sort of unrecognizable :)
The thing about food pantry's is that they are given food items, either by people donating as they leave the store with cash or extra groceries. Food stores donate their produce items that are just past the 'Sell By' date. Many canned items and even dairy will last well after the Sell By and even the Use By date. It's good to hear you like to get the staple items - much better for you! But, sometimes you have no choice but to accept what they give you. In this case, cereals and canned foods can be added to something healthy. Canned fruit with cottage cheese. Sugary cereal could be a 'dessert cereal' or a topping on yogurt. Canned soups can be added to ground beef or chicken to make a casserole. Ramen noodles can be made somewhat healthier by adding some steamed vegetables or some leftover meat; my son used to eat them a lot and so did I, but the amount of sodium is so not good for you - if you can try using part of the packet just for flavor it would be better for you. Also, adding meat or tuna to a box of macaroni and cheese(you may get a lot of these) with a side of vegetables is a fast and easy, kid-friendly meal.
Yes, it's a challenging situation to be in. Yes, you may need help from a food pantry and receive items you're not familiar with - but you can become resourceful and learn to cook different things than you're used to and create healthy, satisfying meals you and your family will enjoy. Making it work may seem daunting at first, but take the opportunity to learn, and learn well - and take your new found resourcefulness with you for the rest of your life.
Your stories and questions are welcomed with open arms. I will always do what I can to help.
~Julie
Week 30
Week 30
8/12/12
I stopped at two different markets on my way home on Friday.
Almonds, bulk 1.95
Graham flour 2.39
Chocolate Syrup 2.29
Udon noodles 2.29
Curry powder 2.59
Tomatoes 1.29
Total 13.67 (tax included)
Chicken breasts 7.03
Corn on the cob, 4/1.00
Bacon 3.99
Bean sprouts .70
Eggs 1.19
Sour cream 1.39
Total 15.30
Grand Total 28.97
Had an oops moment (9-1-12)...Found this receipt in my purse and forgot to include it.
Bulgur wheat .96 (The receipt says burger mix, bulk. So for now it's bulgur)
Chocolate chips 1.35
Tax .14
Total 2.45
New Grand Total 31.42
I made an amazing stir-fry with the noodles, chicken, bean sprouts, onions, red pepper, broccoli and garlic. This didn't last long, it really hit the spot. When I found the udon noodles my heart was set on stir fry and it was delicious! For lunch the next few days, I've got chicken and rice - I chopped some bacon, fried it, then cooked the chicken in a bit of the bacon and garlic...nice comfort food.
It's still so hot that all the cooking I do is as quick as possible. It stays cool in the house, with the cool mountain air from the night closed up in the morning - but no reason to have any unnecessry heat.
I am a huge curry fan, lately, I've made curried egg salad. I got a great price on the curry - good buy! I have a lot of chicken, so the remainder will be curried chicken.
My little dog is not doing so well. He's on insulin twice a day, but, now I'm afraid he's losing his sight. The bright sun bothers his eyes. Today on the trail, thank God, I caught sight of him running in the opposite direction. So I have to make clucking sounds, clap and talk to him more so he stays with me. The vet had warned me of this, and for now, otherwise he seems ok. Just more watchful care on my part.
For all of you with school age kids...schools back soon! Enjoy the last days of summer vacation!
~Julie
8/12/12
I stopped at two different markets on my way home on Friday.
Almonds, bulk 1.95
Graham flour 2.39
Chocolate Syrup 2.29
Udon noodles 2.29
Curry powder 2.59
Tomatoes 1.29
Total 13.67 (tax included)
Chicken breasts 7.03
Corn on the cob, 4/1.00
Bacon 3.99
Bean sprouts .70
Eggs 1.19
Sour cream 1.39
Total 15.30
Grand Total 28.97
Had an oops moment (9-1-12)...Found this receipt in my purse and forgot to include it.
Bulgur wheat .96 (The receipt says burger mix, bulk. So for now it's bulgur)
Chocolate chips 1.35
Tax .14
Total 2.45
New Grand Total 31.42
I made an amazing stir-fry with the noodles, chicken, bean sprouts, onions, red pepper, broccoli and garlic. This didn't last long, it really hit the spot. When I found the udon noodles my heart was set on stir fry and it was delicious! For lunch the next few days, I've got chicken and rice - I chopped some bacon, fried it, then cooked the chicken in a bit of the bacon and garlic...nice comfort food.
It's still so hot that all the cooking I do is as quick as possible. It stays cool in the house, with the cool mountain air from the night closed up in the morning - but no reason to have any unnecessry heat.
I am a huge curry fan, lately, I've made curried egg salad. I got a great price on the curry - good buy! I have a lot of chicken, so the remainder will be curried chicken.
My little dog is not doing so well. He's on insulin twice a day, but, now I'm afraid he's losing his sight. The bright sun bothers his eyes. Today on the trail, thank God, I caught sight of him running in the opposite direction. So I have to make clucking sounds, clap and talk to him more so he stays with me. The vet had warned me of this, and for now, otherwise he seems ok. Just more watchful care on my part.
For all of you with school age kids...schools back soon! Enjoy the last days of summer vacation!
~Julie
Week 29 Trip 2
Week 29 Trip 2
Cottage Cheese 1.99
Bananas 1.02
Mango 1.50
Dark Chocolate bar 2.00
Peppermints 1.59
Total 8.59 (tax included)
Had to stop for dog and cat food, so I got a few things for myself. I started a new job on Monday so no more meetings with lunch. Which is fine with me; less stress and a better company is a nice switch.
Cottage Cheese 1.99
Bananas 1.02
Mango 1.50
Dark Chocolate bar 2.00
Peppermints 1.59
Total 8.59 (tax included)
Had to stop for dog and cat food, so I got a few things for myself. I started a new job on Monday so no more meetings with lunch. Which is fine with me; less stress and a better company is a nice switch.
Sunday, August 5, 2012
Real (Packaged) Food Finally Rots & How to Clean Fresh Produce
Eventually, think six months after the "Best if Used By" date of Feb 5, the bagged snow peas have finally turned rotten. It's pretty disgusting - slimy and brown but interestingly enough, still recognizable. I bought these in February - approx. 2/12, at a reduced price. Still edible after two and three months - especially if cooked. At four months they started turning brown - yea, I know FOUR months. I wonder how long they would've lasted if I didn't open the bag. Hmmm.
This would be a great experiment for kids, too. Buy fresh, organic produce and buy the same in a bag and see how long it takes each to rot.
An interesting project, sorry, my pictures didn't come out very well. Preservatives, supposedly keep food 'fresh'.
What does fresh mean?
Fresh, as defined by Meriam-Webster:
b: not altered by processing, fresh vegetables
c: lacking experience : raw d: newly or just come or arrived, fresh from school
Fresh, as defined by freedictionary.com:
Not stale or deteriorated; newly made, harvested, etc. fresh bread fresh strawberries
(Cookery) not canned, frozen, or otherwise preserved fresh fruit
Preservatives make fresh food last. Bottom line. All produce in the markets, with the exception, of course, of organic produce, has some degree of pesticide on it.
*Also, an acidic solution made with either vinegar or lemon juice, in a 3 to 1 solution. Either by soaking or kept in a spray bottle. Spray your produce and then rinse thoroughly in cold tap water.
*Wash leafy vegetables by soaking in a clean sink full of cold water for a few minutes. If you use a spinner, just transfer to your spinner to dry. Otherwise, you can transfer to clean kitchen towels and pat dry and leave to air dry or even spin in a large floursack towel outside.
*Wash broccoli and cauliflower by soaking then cutting into pieces. Do a final thorough rinse in a colander.
* Mushrooms do need a quick rinse, then a wipe with a clean, dry kitchen towel.
*Citrus fruits and vegetables with skins you don't eat should, also, be washed in plain cold water. Think of this, you peel an orange and eat it with your hands that have just been all over the peel - the orange segments go straight into your mouth
These lists from the Environmental Working Group of the Dirty Dozen and the Clean 15 are great resources to keep on hand in your kitchen.
http://www.ewg.org/foodnews/summary/
This would be a great experiment for kids, too. Buy fresh, organic produce and buy the same in a bag and see how long it takes each to rot.
What does fresh mean?
Fresh, as defined by Meriam-Webster:
b: not altered by processing, fresh vegetables
c: lacking experience : raw d: newly or just come or arrived, fresh from school
Fresh, as defined by freedictionary.com:
Not stale or deteriorated; newly made, harvested, etc. fresh bread fresh strawberries
(Cookery) not canned, frozen, or otherwise preserved fresh fruit
Preservatives make fresh food last. Bottom line. All produce in the markets, with the exception, of course, of organic produce, has some degree of pesticide on it.
Fresh produce should always be washed:
*A good scrubbing of fruits and vegetables in plain cold water is good. I scrub with a plastic scrubber on potatoes and root vegetables. And use a sink rag on items like celery, apples, peppers, etc - a sink rag swirled in grapes works well. Be sure not to use fabric softener on your kitchen towels and rags, I take mine out of the washer and air dry.*Also, an acidic solution made with either vinegar or lemon juice, in a 3 to 1 solution. Either by soaking or kept in a spray bottle. Spray your produce and then rinse thoroughly in cold tap water.
*Wash leafy vegetables by soaking in a clean sink full of cold water for a few minutes. If you use a spinner, just transfer to your spinner to dry. Otherwise, you can transfer to clean kitchen towels and pat dry and leave to air dry or even spin in a large floursack towel outside.
*Wash broccoli and cauliflower by soaking then cutting into pieces. Do a final thorough rinse in a colander.
* Mushrooms do need a quick rinse, then a wipe with a clean, dry kitchen towel.
*Citrus fruits and vegetables with skins you don't eat should, also, be washed in plain cold water. Think of this, you peel an orange and eat it with your hands that have just been all over the peel - the orange segments go straight into your mouth
These lists from the Environmental Working Group of the Dirty Dozen and the Clean 15 are great resources to keep on hand in your kitchen.
http://www.ewg.org/foodnews/summary/
Week 29
Week 29
8/5/12
Sugar 2.98
Chinese cabbage 2.70
Wheat bread 2.79
Butter 2.00
Strawberries 2.00
Lemons, 2 qty 1.98
Nutella 2.98
Cucumbers, 2 qty 1.58
Total $19.01
The produce in the market these days is phenomenal, so I went ahead with that and skipped the co-op. Eating well, does mean spending approximately half of your food budget on fruits and vegetables.
I saw the cabbage and had an instant craving for sauteed cabbage. It's huge, so I think I'll do some plain with butter and some with soy sauce and sesame seeds.
I may have to stop for some tomatoes - somehow I missed them. Sandwiches made with cream cheese, tomatoes and cucumber...Yum!
Butter lasts me about 4 to 6 weeks - as long as I'm not baking! Or slathering it on homemade bread - eek, I know, but it's one of the best things in the world. Nutella, is to me a staple; a must have on toast or straight from the jar.
I've got a pretty good thing going in my garden. Now that I have sort of discovered my capability with this new found skill, I am planning for next year. Funny thing, huh? It seems to me, having a garden is always a work in progress. Something growing in front of you, and something growing in your mind for the next season. With progress, grows confidence. I was too big for my britches this last spring, not realizing the work involved. It takes time, year after year to build it up. Next year it still won't be the way I want it - there is always something to look forward to and try for the next year. And at the same time, that feeling of satisfaction of seeing what has become so beautiful has a way of keeping you inspired for the next planting. Just like life. Start small and build up your confidence: Just do it, it's worth it in every possible way.
~Julie
8/5/12
Sugar 2.98
Chinese cabbage 2.70
Wheat bread 2.79
Butter 2.00
Strawberries 2.00
Lemons, 2 qty 1.98
Nutella 2.98
Cucumbers, 2 qty 1.58
Total $19.01
The produce in the market these days is phenomenal, so I went ahead with that and skipped the co-op. Eating well, does mean spending approximately half of your food budget on fruits and vegetables.
I saw the cabbage and had an instant craving for sauteed cabbage. It's huge, so I think I'll do some plain with butter and some with soy sauce and sesame seeds.
I may have to stop for some tomatoes - somehow I missed them. Sandwiches made with cream cheese, tomatoes and cucumber...Yum!
Butter lasts me about 4 to 6 weeks - as long as I'm not baking! Or slathering it on homemade bread - eek, I know, but it's one of the best things in the world. Nutella, is to me a staple; a must have on toast or straight from the jar.
I've got a pretty good thing going in my garden. Now that I have sort of discovered my capability with this new found skill, I am planning for next year. Funny thing, huh? It seems to me, having a garden is always a work in progress. Something growing in front of you, and something growing in your mind for the next season. With progress, grows confidence. I was too big for my britches this last spring, not realizing the work involved. It takes time, year after year to build it up. Next year it still won't be the way I want it - there is always something to look forward to and try for the next year. And at the same time, that feeling of satisfaction of seeing what has become so beautiful has a way of keeping you inspired for the next planting. Just like life. Start small and build up your confidence: Just do it, it's worth it in every possible way.
~Julie
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