Week 37

Week 37
9/30/12

Eggplant 1.99
Tomatoes .94
Garlic .49
Chocolate chips, bulk 3.02
Lettuce .99
Bananas 1.25
Apples 1.36
Half and half 1.89
Chocolate syrup 2.19
Cottage cheese 1.29
Evaporated milk 2% 1.59
Pork chops 2.95
Stew meat 3.23
Total 23.18

I scaled back a little this week, and, although I have chocolate in my cart, I've been making an effort to eat healthier. Eating healthy to me also, means eating a meal at the right time and drinking more water.

This week I've made:

Ratatouille - A vegetable stew which is full of flavor and amazing as a side topped with cheese or with fried eggs. I made a huge amount overnight in the crockpot on low.

1 large eggplant, diced with skin
1 large onion, diced
5 or 6 garlic, minced
4 large tomatoes, diced
2 T oil

This is all I added this time - however, bell peppers, zucchini, mushrooms added are all great.
It seems like a lot, but it cooks down into a wonderful, delicious stew.

The first day, I made a grilled cheese and added it - totally amazing!
The next day, I cooked the stew meat with onions, garlic and Worcestershire sauce, about a half cup of orzo pasta and added this to about half of what was left. Absolutely perfect for lunch the past two days! For lunch I try and have a medium portion of a filling and hearty meal, since I usually don't get to eat again until I get home.

Sunday, I made Irish soda bread, one of my easy go-to recipes which is on my recipe tab. To this I added half a cup of raisins and a teaspoon of fresh chopped rosemary - Wow, different and so delicious. The rosemary came from my garden of course! I toasted it for breakfast the past few days - yum...some cottage cheese, a banana.

I'll need to pick my zucchini and spaghetti squash, not much of anything else. I was hoping to hit the zucchini jackpot, but, not happening. Although, they are large, just not massive. I will have quite a bunch and I do love zucchini in just about anything!

Hope you're all having a wonderful week! Fall is in the air in Idaho and the nights are getting much cooler - going to see how long it takes me to turn the heat on...LOL, we'll see about that, Thursday and Friday it's dropping into the 20's at night, eek!

~Julie

Week 36

Week 36
9/23/12

Ground beef 3.63
Flour tortillas 2.29
Half and half 1.89
Milk 1.99
Radishes .89
Avocado 1.99
Cane sugar 3.11
Bread 1.99
Cantaloupe 2.02
Eggs 1.69
Cheese 7.99
Lindt chocolates (2) .78
Kale 1.49
Apples 2.20
Potatoes 1.06
Cottage cheese 1.35
Total 36.36

Yogurt .79
Tax .06
Total .85

Total 37.21


I see the mayor of Phoenix gave this budget a shot and lost 4 pounds. Interesting. He got by on ramen noodles, pasta and coffee. If someone is going to try this for a week, why not give it their all; do some research and find the best deals; go to the market with a list and look for a food co-op. Why not try and help out a little. Nope, a budget this tight is not particularly fun, but it is totally do-able and really, quite frankly, nothing to whine about.

I freely admit, I am flexible, but at the end of the year I will have stayed well with and below my budget - including my little indulgences at the bakery next door. Preparing most everything from scratch is a must, but a loaf of bread doesn't hurt my budget when it's too hot or I don't have time to bake. (And, yes I am over-budget this week - but, watch when I post the spreadsheet).

I'm here to help. I am not about to say it's impossible or a horrible experience. It is neither. It's totally do-able and it has been a great learning experience. As far as buying food on this budget, it is actually, just fine. The things I'd buy more of to cook more of are items not particularly needed: spices, flavorings, cooking with alcohol, expensive nuts and oils. All of these things I am able make do with inexpensively or do without because I would rather have real food. But, quite honestly, I'm doing fine. And, I'm a real person, with a M-F, 8-5 job. Last year I had horrible ups and downs with jobs, and it was not the first time in my life. When I write on this blog, I truly write from my heart and honest to goodness experience. No joke. No experiment. Just one year of living within my means, and, I am sure it will be continued since this experience has been so valuable to me.

I'm here to simply say: Make it work. Learn. Use your kitchen to cook real whole foods, and keep that knowledge forever. This is real life, people, and, real life is not just a weekly experiment.

There's a lot of people in this boat. We can learn, grow and move on taking valuable knowledge with us.

~Julie

Week 35

Week 35
9/16/12

Half and half 1.89
Milk 2.49
Crisco oil 3.99
Ground beef 3.66
Carrots .77
Tomatoes .74
Avocados (2) 2.98
Pinto beans 2.18
Granola 1.94
Cottage cheese 1.35
Peanut butter 1.98
Bananas 1.01
Peaches 2.09
Eggplant .99

Total 28.06

A while back, I bought some graham flour - I was just intrigued by it. I've used it a lot; banana bread and a plain loaf cake, pancakes and even added it to regular bread. It's not expensive; I think it was less than 3.00 for the package by Bob's Red Mill, one of my favorite companies. For pancakes this flour was amazing, sort of like whole wheat pastry flour but with more texture served hot with butter and honey, it was heaven. I just used a very basic recipe and used half all-purpose flour and half graham flour. Don't be afraid to experiment a little (I know this can be a tough subject when on a tight budget), especially with whole grains and whole grain flour.

Last week, I got 2 cookies from the bakery next door - this is going to have to stop. It cuts into my food budget and although they are really good, it's not wise. I'm going to have to make some at home. This is a real life project and I want to be able to share when real life happens to me and how I handle it on my budget. They will be posted as expenses for last week on my spreadsheet -- eek.

I've got zucchini and spaghetti squash almost ready in my garden. I have to say, my garden, was not all that helpful with my budget - although I have had beans, peas, some lettuce and will soon have zucchini and spaghetti squash - it takes some time and experience in the garden to actually do well. The idea of grouping really appeals to me. A salsa garden with tomatoes, peppers garlic and onion, cilantro - maybe all in one whiskey barrel and/or a marinara garden with tomatoes, parsley, basil, rosemary, and thyme. One thing is absolutely certain: next year it is going to be about the tomatoes! Just give me fresh tomatoes of every color, shape and size!

I have a much better idea of what I want to grow next year and the steps to take and the areas of my yard to grow in. I was not at all familiar with this yard when I started the garden, so I now have that knowledge for next year.

My rosemary has grown quite a bit. Rosemary is one of my favorite herbs. I love the smell. I think pretty soon, I'll make a loaf of bread with it and some plain muffins with some chopped fresh rosemary. What's left, I will dry for the winter, but, on the other hand I've sort of been tossing around the idea of transplanting it to a large pot to keep in the house for winter. I wonder if this would work.

I think I want to make eggplant parmesan....that sounds really good right now.

~Julie

Take A Look In The Mirror

We have to learn to be more self-reliant. It is so, so important that this is a priority.

In our daily lives living well means living well simply. Getting rid of complicated products and learning simple tasks.

I am not talking about ridding processed food or ready-made things from our lives altogether; I am simply talking about being capable and knowing how to be more self-reliant by knowing how to cook from whole foods.

Being able to bake a loaf of bread.
Being able to think ahead and stocking up.
Being able to go into the market and buy whole foods rather than processed, prepared foods.
Being able to use your kitchen to its full capabilities for the well-being - the nourishment for body and soul - of your family.
Being able to think in an organized way about your family's meals.
Being able to set a budget and follow it, stick to it.

This is not about becoming Little House on the Prairie. It is about becoming more participant in our lives and more self-reliant when it comes to meals.
It is about self-reflection; knowing the needs of your family. Through self-reflection, understanding your family's needs and being able to meet them with a self-reliant, hands-on 'I'm there. I can do it attitude'.

Simple home cooked food.

Whether we want to think about it or not; Our lives start at home with the food we eat. Our mornings, noons and nights for our children and ourselves - our life is created by these rituals.

More and more children are getting breakfast at school, lunch at school, snacks at school! This is meal time, this is how these children, our children - our future generations are being raised. Not with table manners at home - but in benches. I know and understand that these children are hungry and need good nutritional meals - but how are we as parents working to turn this around? Are we going to be able to say 'I raised my child. I made sure he ate a good home cooked meal - cooked by me at least twice a day. I made sure he chewed with his mouth closed and told me about his day. I made sure I knew what he liked didn't like. I was the one who told him to try new things - at least a bite before he could say he didn't like it. Note here: I have one son, so I tend to lean on he rather than she.

How are we going to bond with our children and build our families if not through cooking food and eating our meals together?

Inspired Home Cooking is a lot about the philosophy of what we cook and eat and how we do that within our budget. Our perspective of home cooking from a hands-on working and doing it point of view as it is woven into our daily lives as real people with real jobs and children and chores and relationships and bills to pay. How does home cooking become a priority in our life? We have to make it that way.

What in the hell is our society going to look like in ten or twenty years with a whole generation of children who were raised on meals prepared by strangers and eaten outside the home? Meals are the basic foundation of family.

I needed to hand out the mirrors today. I needed to share what I have been thinking about. I know jobs are hard to come by, I am right there with you. I know feeding a family is stressful and getting help through schools takes a lot of stress off of us - trust me I can speak from experience.

I know our children need to have nutritious meals, but, I would much rather know that a child was given breakfast and dinner by a parent, no matter how stressful the situation. We are raising our children, who one day will be people, and we want them to be responsible, caring adults with self-respect and respect for others. How can we give them this unless we interact with them in the most basic form.

Look in the mirror and study your life as it is now. Maybe there is not a whole lot you can do - it's temporary. But, could you with the simple act of cooking your family's meals make your world a better place?

~Julie

Week 34

Week 34
9/9/12

Eggs 1.69
Milk 1.99
Half and half 1.89
Uncle Sam cereal 3.49
Oatmeal 1.63
Peaches 2.00
Cane sugar, bulk 1.63
Yams 1.82
Tea bags 1.99
Tomatoes 1.02
Bananas .99
Plums 1.53
Onions .65
Sirloin tip 2.35
Pork chops 3.12
Adobo seasoning 1.79
Lindt truffles (2) .78
Flour tortillas 2.59
Pasta penne 1.49
Popcorn 2.39
Total 36.83

Made up for some lost time! And Note to Self: Do not shop hungry! I had just gone on a walk with Duke and stopped at the thrift store - on a small bowl of raisin bran - and hungry. Everything was a possibility; it all looked goooood.

Also, I have to do better on work lunches. I've sort of been lagging and not taking a fulfilling lunch. Of course, I get home ready to eat whatever I can get my hands on. Not good habits. My point of view is that, I am not on a strict diet; I want to be healthy and eat good meals for not just body, but soul, also. I want to take the time and prepare a meal. I want to sit down and eat. It clearly feels right and makes me feel good about myself. Managing stress will be an ongoing issue.

It's funny, I was thinking, I'd just left a very stressful job a month ago and started a great job, basically stress free. And here, I had a few things come up and had to take care of them at night after work...just the timing of it; the kitchen time - my normal kitchen time - was taken up by phone calls and paperwork and messed up my eating pattern. How should I be prepared to handle things that come up in the future? Because, we all know, stressful events are always going to come up.

Remedy:
Having a well stocked freezer is the best one. At the moment, I have some chili beans and frozen peppers - not much. Frozen soups would have helped. Ready to eat salads - potato, egg and pasta would have helped. Instead of going for the demi-baguette, it would've been wiser to just buy a loaf of bread and make an egg sandwich and with a piece of fruit - there's a healthy, economical lunch. My practical mind had run dry. For two weeks out of 34, it's not bad and a learning experience. A very good learning experience, at that. Like, I have always said, life is a contradiction. We want to go one way and fate takes us in another direction - we have to deal with it and then we have to learn to deal with it well.

It's all about learning to repair our faults, once we become aware. Which is what we're doing here in the first place: we're learning to eat well on a sound budget with whole food ingredients made at home.

~Julie

Week 33

Week 33
9/2/12

Cottage cheese 1.35
Bananas 1.47
Walnuts 1.74
Lettuce .99
Chocolate chips 3.15
Avocado (1) 2.00
Milk 1.99
Ground beef 3.35
Subtotal 16.04
Tax .96
Total 17.00

On Wednesday, I got a bagel from the bakery next door.

Bagel 1.00

Grand total for the week:
18.00

My two prior weeks were leaning to the fattening side. I ate lots of cheese and bread with no vegetables to balance it out. Although, two days ago (it's actually Sat 9-8-12) I made pizza, it was full of vegetables and low-fat mozzarella...and I'll probably make another one tomorrow. No meat, just full of flavor. I love making homemade pizza, it's soooo good and so inexpensive. Pizza dough is one of those things, one you get it right you just love it because it is so easy and so much more worth it to make from scratch. Why spend $5 to $10 on something you can make at home for around $2 with good quality, fresh ingredients? Talk about value!

Do you make family favorites from scratch? Dinners that are delicious and healthy that your family looks forward to? I'd love to hear about them!

~Julie

Stress Eating

Stress eating is very common. Just read anything about dieting. The easiest way to lose weight is to eliminate stress, in addition to eating well and exercising. Results come easier when we're in a good mood. Things in our life are bound to affect us, if we let them.

Poor planning this week affected my meals. Poor planning affected what I ate and when I ate it, and in a mortifying way, it was pleasurable to eat badly because it was a reward for having to deal with unpleasant people and unjust situations. Sound familiar to anyone?

Eating should always be a pleasure. Always. Always. Always. Eating a meal should be a pleasant experience. Food is nourishment and will always find its place in our body - and so will fat and salt. Stress eating needs instant gratification whenever and wherever. AKA grazing, piece meals, and simply stuffing your face in the privacy of your own home over the sink or in front of the open refrigerator door. Yup, it happens.

For three nights in a row I made French fries, which I do quite often, a few times a month, just not three nights in a row. I eat a lot of bread, too; just not as a whole meal. I was ravenous, quick and simple and good (not good for me) were all that mattered.

If I'd made myself stop and sit down at the table - or counter in my house - and put what I was eating on a plate with something else to form a meal, I may have had second thoughts about what and how much I was shoveling in my mouth.

I have certain approximations for meal times. The times are usually within around a half an hour of that time. To eliminate snacking, I will put something out that I really want to eat on my plate to have with the rest of my meal. For instance, if I want chocolate, I will put a piece on my plate to have with my meal at mealtime, and wait to savor it. After each meal I really like to have a cup of coffee or tea, for some reason I feel more satisfied - a long time habit, since around junior high, believe it or not.

It's important to identify what's going on in your life and that your feelings are justified. Feel how you're supposed to feel, just don't over exaggerate it to justify why you ate a whole bag of chips or 3 potatoes French fried (in my case x 3). Watch how you react, even with lots of negativity coming your way, try to stay as pleasant as possible and keep a positive attitude.

What is the best thing for stress? Remember, I am just a regular human being speaking from experience. Personally, I find a long walk followed by a cup of tea the best thing for me. Cooking, using my hands is second best to this. Doing something with my hands like cleaning, or really scouring something; prepping like chopping and filling containers for the frig. Feeling accomplished, no matter how small the task, is mighty important.

At the end of the day, curl up with a good absorbing book.

Step away from the brownies, potatoes and bagels! And please SIT DOWN!

Week 32

Week 32
8/26/12

Yes, I am far behind. It was one of those weeks - issues came up. And I had to make calls when I got off work and on my lunch break, only to be put on hold for-ever. Oh, joy. Needless to say, I was a little exhausted. My planning for lunches was really bad, and by the time I got home I was starving - not good. Eeeek!!!

Akmak crackers 2.49
Almonds, bulk 1.50
Cheese, muenster 3.29
Tax .50
Total 7.78

Milk 1.99
Half and half 1.89
Parmesan 3.60
Tuna, 2 cans 2.58
Bananas 1.15
Mozzarella 6.99
Eggs 1.69
Avocado 1.99
Green onions .79
Potatoes, 5# bag 2.19
Green pepper .68
Tomatoes 1.45
Olives, can 1.49
Bean sprouts .68
Total 29.16

Bagel .99
Cheese, provolone 2.19
Tax .19
Total 3.37

8-30-12
Oatmeal cookie 2.00

The grand total of this crazy week?

$42.31

Also, last week I had a bagel that I forgot about, an additional 1.00 (it's been updated).

This week is a classic example of stress, too much to do in very little time - and not thinking ahead. Hey, this week I about had it with the world! Did I mention my commute is an hour total(to and from). When I get home, I'm tired out just from the drive.

Life has a way of saying, Hey, did you forget about this? Or, If you don't take care of this now, it will bite you in the ass later. Yea, I felt like I was on hold most of my free time. And it's still not all taken care of...that will be Tuesday.

Of course, I craved stress food: bagels and cookies. I have to say that oatmeal cookie was one of the best I've ever had, and it was huge. So, I ate it all at once, for lunch - just to spite myself for not packing a lunch and taking care of myself. Don't you just love days like that? Along with my dog who needs some extra special attention these days and a personal writing project, oh, yea, by the way.

It feels like fall! Which means school! I love how the weather changes right around the start of school. I am really interested to learn how parents are feeding their children for school with breakfast and lunch. When my son was in school, we qualified for the lunch program, but he wouldn't do it. It seemed to be some social stigma, he referred to as 'State Food'. So, he took what I could give him. In high school, he just took snacks, brought money for a snack and a drink - and I  made sure there were leftovers and frozen burritos for when he got home.

So, how do you feed your kids for school? Do they like what they're getting? What works and what doesn't?

Please share your stories! Sharing encourages others after people hear stories similar to their own. It is important to help each other - always!

Happy School Days!
~Julie

Prepared with Food in Case of Disaster

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

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

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

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

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

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.

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.

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

Week 28 - Market Trip

Week 28 - Market Trip
7/29/12

English muffins 1.99
Bulgur wheat, bulk .97
Granola, bulk 2.80
Cheese, 1lb 4.89
Half & half 2.39
Milk 1.99
Yogurt, plain 2.59
Corn tortillas 1.99
Total 19.61

I am on a yogurt parfait kick, I have to have one practically every day. And right now I have blueberries and peaches which will make amazing parfaits! The corn tortillas are local and there might be 4 dozen in the package, it's a lot and lasts me a long time. Been thinking about making some tortilla chips, also. Just take about six of them, slice them into triangles and drop into my fryer. These are the best chips! I make just enough of them - and that's it, but let me tell you something they are so, so much better than anything store bought; just think, really good Mexican restaurant!

I know, I know, I need to make my own granola. But it is just too flippin' hot to turn that oven on. So that will have to wait till it cools off! Same goes with the English muffins-

And I got my bulgur wheat - to stretch those meat dollars. Seriously, you need to try mixing it with ground beef, you'll be glad you did. Just season like you would taco meat or chili. Delicious!

Feel free to kick out some ideas for money saving meals and shopping on a budget.
I would love to hear from you!

~Julie

Week 28

Week 28
7/29/12

Food Co-op!

2 lbs. baby carrots, bagged
1 pint grape tomatoes
3 small mangoes
6 red potatoes
6 oz. blueberries
5 lg peaches
5 white plumbs
2 med red bell peppers
3 lbs red grapes
1 lg head romaine lettuce
1 lg English cucumber
1 cantaloupe

Total 15.00
fee 1.50

With all of this, plus what I have in my garden, I've got the cornucopia of plenty. In my garden I've got yellow beans, lettuce and lots and lots of peas - see my garden post soon, I'm about to post pictures!

I'm not a fan of produce prepared and bagged, like the carrots. I was quite surprised to see them, also, the cucumber is wrapped. Not that I won't eat them, I will, but if it were my choice at the market, I would not buy prepared produce. This is a food co-op, not an organic CSA, I had to remind myself. All of it will be eaten. Just to get myself started, I opened a bag of carrots and dipped a few into the peanut butter jar, and I shared a couple with Duke.

Last night I made a pasta dish with penne, onions, garlic, red bell peppers and some ground beef, with a little mozzarella melted on top for lunches. In the crockpot, right now, I have chili with no meat, not vegetarian because it does have stock. To replace the meat, I have wheat berries and brown rice. I thought I had some bulgur wheat - but, I guess I used it. An amazing trick for making chili - a  meatless chili - is to put in bulgur wheat. Bulgur wheat has the same texture as ground beef and when mixed in the sauce looks just like ground beef. I learned this at a restaurant I used to work at years ago. It will fool a strict vegetarian! For the rest of us, it is an amazing meat stretcher, mix 1 pound ground beef with a 2 cups cooked bulgur and you have twice as much filling for tacos, enchiladas and soups! Just season as you would the ground beef.

Cooked grains are, also, great mixed in salads. Tossed with some oil and vinegar and chopped veggies, they are an amazing summer salad, ready to-go in your frig! The longer they marinade with other flavors the better the flavor!

I have not shopped at the market yet, tomorrow - until then, Hope you're having a cooooool summer, because it's a hot one!

~Julie

Week 27, 2nd & 3rd Trip - One Stressed Out Day!

Week 27, 2nd, 3rd Trips
This week was a highly stressful one, it took all I had not to buy a bunch of chocolate and just go for it. But, I did make a 2 trips on the same day, and I learned a lot in retrospect.

2nd trip
Demi baguette 1.59
Chocolate, dark organic 2.37 (shared, but, mostly for me)

3rd trip
Granola, bulk 3.93

Total 7.89 (tax is included)

What I really needed was a long walk; what I did was make a chocolate sandwich for lunch. Then, when I got home, I made a yogurt parfait - granola, yogurt and honey. Of course, all in all, it was not that bad, looking back. What it did was make me think about something: I've been reading a lot about positive thinking and when you are consumed with negative feelings and thoughts you are supposed to replace it with positive good thoughts. That day, at that chocolate sandwich moment, I was literally marinading in negativity. And the one thing that helped to pull me out of it was my chocolate sandwich. It was a bandaid; a quick fix. If this is not habitual, I suppose it's ok. Next time, I might opt for a soothing beverage, like tea or coffee and a walk around the block. My love for bread and chocolate should be saved for times when I can fully savor the flavor in a positive state of mind.

Food is a go-to for many people for stressful times. Being on this budget has enlightened me on my eating habits; the way I eat and the what-for's. Seeing my stress habits in connection with how I eat unfold before my eyes is letting me get to know myself and how I react to different situations, and food plays a big part in that it is sort of a coping tool to help me feel good again.

How do you deal with stress? Do reach for certain go-to stress foods? My friend Jeanine and I used to talk about our favorite stress-foods. Her favorite was chips and salsa and a margarita and mine was Ben & Jerry's Phish Food - Hmmmm, at this one certain time in our life working an extremely stressful job together. I won't go into stress-weight gain....and a lot of the eating was in front of the t.v.

Think about how you deal with stress and negative emotions. Do you reach for food? If you're conscious about your actions, then you're half-way there. Deal with the issue and your reaction to it, which is most important. And try to enjoy your food as food, not as an emotional security blanket during a bad day.

I, myself, do not plan on giving up my chocolate sandwiches, however, I know I will enjoy them more in a positive state of mind~

Julie

Week 27

Week 27
7/22/12

Bananas 1.90
Milk 1.99
Peanuts, bulk 2.02
Pinto beans, bulk 1.96
Mango 1.89
Broccoli .73
Plums 1.38
Avocados, 2 for 3.00
Eggs .99
Evaporated milk 1.29
Ground beef 3.59
Honey 4.95
Tuna, lg can 3.19
Tomato paste .69
Tomatoes, canned, diced .79
Chicken breasts, 4 boneless 7.53
Total 37.89

I could've kicked myself this week when I forgot to sign-up for the co-op. I got home late Sunday night, got very little sleep and got up to work the next day. Monday, I stayed up late again and by Tuesday, I was flat out exhausted - not thinking about food, I fell asleep too early.

The heat is so draining! I learned to open up the house at night to let in all the cool air and close it up  in the morning to conserve energy - with the fans going, this is an efficient way to keep cool.

I've got the crockpot on with the chicken right now with garlic, chili powder and salt and pepper. If I had lemon or lime, I would've added it, but, this is a really tasty dry rub. I'll have some hot roasted tonight and have some cold for salad and a wrap or two with the whole wheat tortillas.

I cleaned out my freezer full of chili this week for my work lunches - so I might make chili with the ground beef. Not exactly sure yet. Or just burgers? I may do some potatoes in the crockpot, since it's so hot - baked potato salad? I've got lettuce that's ready from my garden, peas and some beans that  will be ready to pick in the next few days...I know! I am so amazed! 

I went out on a limb - it's quite expensive - for some honey. It's orange blossom honey, my favorite - and I still have yogurt. Yogurt, honey and cinnamon or a few drops of vanilla...mmmm. Another personal favorite is yogurt with Angostura bitters, a few dashes - with honey and cinnamon...just lovely

I've been craving a chunk monkey shake; banana, chocolate syrup and a heaping large tablespoon of peanut butter with milk and ice blended smooth - this will be my treat today! Yum!

If I can hold off and get the mango really ripe, I'll use half of it for a mango lassi. A mango lassi is simply mango, plain yogurt, milk, sugar to taste and ice, blended smooth. This is a decadent dessert. I can always tell a good Indian restaurant by their mango lassi, it has to be just plain and simple, but the key, the absolute key ingredient is over ripe mangoes. A sweet, strong mango flavor with a deep orange color...but you have to wait for the mango to get that ripe...I can almost taste it now...but no, I will wait a few days and maybe a few more till that mango is good and ripe and smells strong and sweet.

Summer smoothies and shakes are so refreshing. With fresh fruit and yogurt a smoothie can be light and low calorie - and making them at home, you have the control of what you put into it!

I hope you're all enjoying the summer! Keep coooool!

~Julie

Home Cooking as a Humanitarian Act

Food Insecurity is hunger. I suppose food insecurity sounds politically correct. But, why do we need a word like hunger to sound politically correct? Do we not want the people who are hungry to feel bad about being hungry? I’m torn. I want people that need help to be able to ask for resources to help them get through troubled times without feeling bad. I certainly do not want pride to be an issue as far as hunger is concerned. Unemployment, conflict and natural disasters, including draught are all factors in the fight against hunger.

Nobody could possibly want hunger in their life.

Right here, I hope you understand what I’m talking about, because, right now, I’m going to switch gears. Yes, there are problems with people feeding themselves and their families. All over the world. What I want to say loud and clear here is that I am a home cooking advocate. I believe if we all took the time to shop well with the budgets we have, and buy whole, real-food ingredients in their natural state and took them home to cook, it would make a huge difference in our lives and our quality of life.

To take something as simple as home cooking and say loud and clear that home cooking is a humanitarian act is that going too far? And why shouldn’t it be? Cooking is a humanitarian act, seriously. Look at the world we live in, all of it, from your home to your community to the country we live in to the world we all live in. What do we all have in common? Cooking food and meals with family. Yes, different in preparation and ritual, as far as region and nationality go, but, it is the one thing we do all over the world that we all have in common. It makes us human, therefore, it is a humanitarian act.

I’ve written a short, simple book, Inspired Home Cooking. While writing it, I made a note never to use the word hunger, as if home cooking were a fight against it. On this site, I have made a point of saying that I was pro-cooking. To end the negative food issues, it must be a priority to cook with whole foods, as much as we can, if not, all the time. Use our budgets wisely and cook. Simple.

I’m not out to talk about what I don’t believe in or fighting against; I am speaking out to promote what I do believe in: Home cooking.

Week 26

Week 26
7/15/12

Officially, the half-way mark or high water mark of summer! However you want to say it; I've been on this project for 6 months as of this week. And, I have a surprise for you: I'm not shopping this week.

Nope, I was away for 3 days and 3 nights. I have food in the frig and freezer. So, I'm going to make do with what I have. So far, for lunch I've had chili that was frozen, I have eggs, peanut butter, beans and lentils, flour for bread (if I need to I can bake in the morning), cereal and a big can of tuna and eggs. I know, I could use some produce, but, I have lettuce in my garden. I have canned apricots. This week, I will make do, and make do just fine.

Each week, it's a good idea to buy a few items that will carry over into the next or to have in the pantry for whenever  they're needed. Stocking up, whether its a can here or a jar there, it just makes sense. Since I've done just that, this is my week to save a week.

~Julie

My Vacation Wasn't Long Enough

And you probably feel the same way I do!
I had a great 3 day get-away to my nieces wedding reception in rockin' Caldwell, Idaho. The night I got there it had barely cooled down from 108 degrees. Thank God for air conditioning, in the car and house. It was a beautiful party with lots of people, beer and of course, food! My niece looked gorgeous and the party, held at my parents house, was a huge success.
It was pretty clear that everyone had a wonderful time and most definitely, a memorable time.

 The top of the cake...to be saved for later...

 The blushing bride and her sisters.

 A melancholy look at a view we won't get again because...they sold the farm.



 I think he's trying to say 'Is yours as strong as mine?'

The beautiful wedding cake homemade by my-step-mom. And check out those sexy looking cupcakes:)

What's a wedding cake without a poke from a mysterious little hand?! I think I have an idea ;)

Well, I did say they sold the farm, so the next time I go visit...it won't be where I've been visiting for the past 28 years. So many memories come from a home...no matter where it is.

Hope you're all having a great summer, creating memories! I still need to catch up on sleep...

~Julie

Week 25

Week 25
7/8/12

Raisin English muffins 1.89
Eggs 1.69
Milk 1.99
Half and half 2.39
Tuna, lg can 3.19
Brown sugar 1 lb. 1.29
Yogurt, plain 32oz. 2.59
Evaporated milk 1.29
Pasta, penne .98
Peanut butter 2.89
Cheddar cheese 2.79
Tomatoes, canned, diced .79

Total 23.77

There's one thing for sure: We're having a heat wave.
It is hot, hot, hot!!! I've got 3 fans going now...and I wouldn't dare touch my stove! Last night I made some potato salad and hard boiled some eggs for some easy cold food for work. My lettuce is just about ready to pick...can you believe it??? - that'll be good for a few salads this week. And a healthy version of rice pudding - cold food for breakfast, too.

Almost at the 6 Month mark! It's right around the corner. This budget of mine is ingrained in me now. I'm planning to try some variations on spending, without changing the budgeted amount. For instance, buying for a month at a time, twice a month and every other week. Many people have to live paycheck to paycheck, so it's important to learn how to buy when your money comes in. I'm no stranger to economic insecurity. It's important to know it is only a temporary situation. Most importantly, learn from the experience and keep that knowledge moving forward.

This weekend is my niece's wedding reception so I'll be gone for 3 days for some good family fun and food. It'll be hotter there than it is here...but thank God for air conditioning.

Why does summer always feel so much busier than winter?

Week 24

Week 24
7/1/12

Chocolate chips, bulk 2.18
Walnuts, bulk 2.52
Yeast 2.49
Chocolate almond milk 1.99
Wheat tortillas 3.99
Mozarella 1.79
Chocolate syrup 1.99
Milk 1.99
Sweetened condensed milk 2.19
Tomatoes, diced, canned .79
Tomato paste 1.29
Ground beef 4.01
Stew beef 2.85
Neufchatel, cream cheese 1.79
Total 31.86

I don't need to go to the food co-op every week - I still have bananas coming out of my ears! The ones I got were so green, I have just now been able to eat them. Plenty of potatoes, onions, tomatoes and lettuce. Also, still several nectarines and the last of the cherries. I was overwhelmed with last weeks haul! For one person, it certainly is more than enough!

I'm on a new kick with my cold brewed iced coffee. I think I drink way too much of it, and it's summer so the jolt and the creaminess are sort of a de-stressing go-to. As you can see I've got chocolate syrup and sweetened condensed milk....and oh...my...goodness....are these iced coffees goooood!

I've got my budget so ingrained now that I don't have to add it up as I go along. Today I picked everything up and went straight to the checkout and was pretty much on target. I guess, after almost six months I've gotten used to what I can buy.

A couple of weeks ago, I made a batch of chili beans and froze them. I really like this make it and freeze it concept - it's great for work lunches and quick meals (even without a mocrowave). I've been thinking about doing a project for one month - taking half of my food budget which would be $60 and buying some bulk meats and pasta and beans and just stocking my freezer. I'd like to see how many meals I can make with $60, filling up my freezer and see how long it will last. The remaining half of my budget would be for produce and dairy. It's waaaay too hot to think about cooking on a scale like that right now, although, I'd probably do most of the cooking in the crockpot. I think as fall comes around and I get a nice chilly day (did I really say that?), I will try it.

My garden has produced some beautiful lettuce!! The seedlings I thought had died grew into a lovely little lettuce patch and almost ready for salad!! Fresh lettuce - I can't wait!

It's nice to take a hike in the morning before the heats gets intolerable!

Cook in the morning and keep your kitchen coool!

Cheers to Home Cooking!

~Julie~