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
New Home Economics Cooking 101! Real cooking is healthy, economical and...Empowering!
Sunday, July 22, 2012
Thursday, July 19, 2012
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.
Tuesday, July 17, 2012
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
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.
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
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 ;)
Hope you're all having a great summer, creating memories! I still need to catch up on sleep...
~Julie
Monday, July 9, 2012
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?
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?
Monday, July 2, 2012
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~
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~
Sunday, June 24, 2012
Cold Brew Convert
It's hot everywhere. Iced coffee seems to be the go-to drink among many of us, morning, noon and night! It's decadent (very much so depending on the time of day) and it's uplifting. Let's not forget it is caffeinated (by choice). Having worked as a barrista, I've known about cold brewing for several years, but, only just tried it at home. After researching, I found the most economical method and gave it a try.
It is not at all complicated, however, be careful, as it can be messy.
8 oz. good coffee grounds
1 gallon water
You will need a gallon container or extra large pitcher. Preferably 2 - one for bewing and one as a decanter in the frig.
A large strainer.
I used a floursack dish towel. Note - if you used fabric softener, be sure and hand wash it and rinse well to get any scent off of the towel.
I weighed the grounds to be precise and poured them into the container. Add water to cover the grounds and give a slow stir to be sure the grounds are completely saturated with water.
Allow this the brew on the counter for 12 to 24 hours. I let mine stand for 24 hours. Place the floursack over the strainer and pour the brewed coffee over this. Be carefull not to overflow the strainer. And you will have to stir the grounds to keep the coffee flowing through, as they get stuck on the bottom of the cloth preventing the ease of the flow.
This is a coffee concentrate; far richer than the hot brewing system. I added ice and half and half to dilute mine and it was still very rich and smooth tasting. The acidity is far lower, around 65% lower than hot brewing. After 2 large cups, I have not had any shaky feelings I normally get from coffee.
Sugar - if that's what you use - does not melt easily into cold drinks. The most efficient solution is to make a simple syrup of 1 cup sugar and 1 cup water, cook in a saucepan until dissolved and add to your coffee, as you like it. Keep this in the frig, it lasts for a few months. The syrup can, also, be flavored with a teaspoon of vanilla extract, or any extract your heart desires. For an even more decadent flavored iced coffee - add a couple of teaspoons of sweetened condensed milk. I use sweetened condensed milk in my tea, quite often, and it's just simply amazing - it's amazing just with a spoon in front of the frig. Adding to coffee, well...you get the picture. Add chocolate syrup and instant iced mocha.
I'm thinking this amount of coffee, concentrated should last me about 2 or 3 weeks. It will stay fresh for 3 to 4 weeks in the frig. Now, as far as heating up this coffee as a replacement for my morning wake-up, I am not so sure about. Why? Because that hot cup of coffee (and once in a while, hot tea) is part of my morning ritual; the aroma, the gurgling sound of the coffee maker and having my cup with me as I get ready in the morning - are all something I look forward to when I hear my alarm go off and open my eyes everyday. However, I will now make less in the morning - probably one large cup. My iced coffee will definitely become my new afternoon thing!
Cold brewing is extremely efficient and economical for coffee drinkers. The strength and flavor of the coffee far surpasses hot brewing - and just might become a sweet summer obsession!!
Note: Coffee is one of my concessions and not included in my weekly budget.
It is not at all complicated, however, be careful, as it can be messy.
8 oz. good coffee grounds
1 gallon water
You will need a gallon container or extra large pitcher. Preferably 2 - one for bewing and one as a decanter in the frig.
A large strainer.
I used a floursack dish towel. Note - if you used fabric softener, be sure and hand wash it and rinse well to get any scent off of the towel.
I weighed the grounds to be precise and poured them into the container. Add water to cover the grounds and give a slow stir to be sure the grounds are completely saturated with water.
Allow this the brew on the counter for 12 to 24 hours. I let mine stand for 24 hours. Place the floursack over the strainer and pour the brewed coffee over this. Be carefull not to overflow the strainer. And you will have to stir the grounds to keep the coffee flowing through, as they get stuck on the bottom of the cloth preventing the ease of the flow.
This is a coffee concentrate; far richer than the hot brewing system. I added ice and half and half to dilute mine and it was still very rich and smooth tasting. The acidity is far lower, around 65% lower than hot brewing. After 2 large cups, I have not had any shaky feelings I normally get from coffee.
Sugar - if that's what you use - does not melt easily into cold drinks. The most efficient solution is to make a simple syrup of 1 cup sugar and 1 cup water, cook in a saucepan until dissolved and add to your coffee, as you like it. Keep this in the frig, it lasts for a few months. The syrup can, also, be flavored with a teaspoon of vanilla extract, or any extract your heart desires. For an even more decadent flavored iced coffee - add a couple of teaspoons of sweetened condensed milk. I use sweetened condensed milk in my tea, quite often, and it's just simply amazing - it's amazing just with a spoon in front of the frig. Adding to coffee, well...you get the picture. Add chocolate syrup and instant iced mocha.
I'm thinking this amount of coffee, concentrated should last me about 2 or 3 weeks. It will stay fresh for 3 to 4 weeks in the frig. Now, as far as heating up this coffee as a replacement for my morning wake-up, I am not so sure about. Why? Because that hot cup of coffee (and once in a while, hot tea) is part of my morning ritual; the aroma, the gurgling sound of the coffee maker and having my cup with me as I get ready in the morning - are all something I look forward to when I hear my alarm go off and open my eyes everyday. However, I will now make less in the morning - probably one large cup. My iced coffee will definitely become my new afternoon thing!
Cold brewing is extremely efficient and economical for coffee drinkers. The strength and flavor of the coffee far surpasses hot brewing - and just might become a sweet summer obsession!!
Note: Coffee is one of my concessions and not included in my weekly budget.
Week 23
Week 23
6/24/12
Food Co-op - Lots of good stuff!
3 large tomatoes
1 celery bunch
3 large onions
5 lbs. potatoes
1 extra potato, just hanging out
1 Romaine lettuce
33 oz. cherries
6 oz. blueberries
9 bananas
5 small mangoes
8 white nectarines
1 cantaloupe
Total 15.00
Fee 1.50
Wow, an amazing haul from the co-op!! I do have to point out that some of the items are not ripe: the bananas, mangoes, nectarines and tomatoes all need some time. In fact, last weeks bananas are still not ripe enough to eat. I literally have bananas coming out of my ears! Will definitely be freezeing some for smoothies and banana bread.
Potatoes are abundant - still have some from last week and now 5 pounds more. Potato Salad? Sounds good to me.
Market Shopping
Eggs 1.69
Ground beef 3.52
Half and half 2.39
Oats, bulk .58
Sugar 2.98
Raisin bran 3.59
Nutella 3.89
Total 18.64
Got a coconut water again in the middle of the week, 1.89 - have to add that to last week. Keeping hydrated in this weather and altitude is so important!
Cooking for the week? Hmmm, potatoes, salad, chili. I'll keep you posted!
~Julie~
6/24/12
Food Co-op - Lots of good stuff!
3 large tomatoes
1 celery bunch
3 large onions
5 lbs. potatoes
1 extra potato, just hanging out
1 Romaine lettuce
33 oz. cherries
6 oz. blueberries
9 bananas
5 small mangoes
8 white nectarines
1 cantaloupe
Total 15.00
Fee 1.50
Wow, an amazing haul from the co-op!! I do have to point out that some of the items are not ripe: the bananas, mangoes, nectarines and tomatoes all need some time. In fact, last weeks bananas are still not ripe enough to eat. I literally have bananas coming out of my ears! Will definitely be freezeing some for smoothies and banana bread.
Potatoes are abundant - still have some from last week and now 5 pounds more. Potato Salad? Sounds good to me.
Market Shopping
Eggs 1.69
Ground beef 3.52
Half and half 2.39
Oats, bulk .58
Sugar 2.98
Raisin bran 3.59
Nutella 3.89
Total 18.64
Got a coconut water again in the middle of the week, 1.89 - have to add that to last week. Keeping hydrated in this weather and altitude is so important!
Cooking for the week? Hmmm, potatoes, salad, chili. I'll keep you posted!
~Julie~
Tuesday, June 19, 2012
Be Pro-Cooking!
Home cooking has been making a comeback. In the effort to end childhood obesity, there is the "Fight to End Childhood Obesity".
At the same time we have "No Kid Hungry", an ongoing effort to end hunger in America, a very serious problem.
How did we get to this place?
On one hand we have an obesity epidemic and on the other we have children and people hungry. An abundance of processed foods are available; and dollar menus at fast food drive-thru's, with advertising everywhere catching us and tripping us into their traps of bad food choices. Processed foods are a lifestyle of ease, conformity - of bad health and bad quality.
Apparently, with the staggering numbers of obesity and kids hungry - we aren't cooking enough at home. You can change that and so can your kids. Start by cooking most of your meals with whole food ingredients. Begin by limiting anything premade. Eliminate everything processed and artificial.
Learning to cook is playing a huge part in changing peoples' lives. Make a pact with yourself to cook. Good whole foods are available. On a budget? Think good food costs a lot of money and is time consuming to prepare? Read this blog. Learn tips on budgeting and time-saving advice and make them a way of life for you and your family. Post an idea of your own!
This is a Pro-Cooking site. It's Home Ec Cooking for today.
Home cooking can make a powerful difference in your life!! And it will.
~ Julie ~
At the same time we have "No Kid Hungry", an ongoing effort to end hunger in America, a very serious problem.
How did we get to this place?
On one hand we have an obesity epidemic and on the other we have children and people hungry. An abundance of processed foods are available; and dollar menus at fast food drive-thru's, with advertising everywhere catching us and tripping us into their traps of bad food choices. Processed foods are a lifestyle of ease, conformity - of bad health and bad quality.
Apparently, with the staggering numbers of obesity and kids hungry - we aren't cooking enough at home. You can change that and so can your kids. Start by cooking most of your meals with whole food ingredients. Begin by limiting anything premade. Eliminate everything processed and artificial.
Learning to cook is playing a huge part in changing peoples' lives. Make a pact with yourself to cook. Good whole foods are available. On a budget? Think good food costs a lot of money and is time consuming to prepare? Read this blog. Learn tips on budgeting and time-saving advice and make them a way of life for you and your family. Post an idea of your own!
This is a Pro-Cooking site. It's Home Ec Cooking for today.
Home cooking can make a powerful difference in your life!! And it will.
~ Julie ~
Monday, June 18, 2012
The Art & Joy of Taking the Time
Making home cooking a priority in your life takes some work. It takes some getting used to. And once you get to this point you'll feel good about thinking ahead and taking the time to be prepared.
You'll be prepared to cook and to eat.
Yesterday, I took the time to cook my lunch meals for the week.
I made spaghetti squash, hamburgers, sauteed mushrooms and onions. I took three containers and divided each item and topped it with a handful of mozzarella cheese. Ready to grab and go for three days. For Thursday, I have frozen chili. Friday is our lunch day at work for the weekly meeting.
I got out my plastic containers, washed the grapes and filled some containers. Ready to eat or take with me.
Fresh sliced watermelon...
Prepped and ready to go.
I'm a big fan of my lettuce spinner. Of any kitchen gadget to have, this is one of my all time favorites. It's worth it to have a good one that will not only spin the greens, but comes with a cover to keep the greens fresh and ready in the frig.
No more bagged greens! Fresh, clean, crisp and ready to eat! You can create a mixture of greens and spinach - ready when you are!
By taking this time, maybe a half an hour to an hour a week, to prep ahead of time, you'll make your life easier. You'll eat better, you'll be thankful for your own forethought - you're going to be hungry, that's a given - that you took the time to take care of yourself and your family.
I keep a container of chopped onions and peeled garlic cloves in the frig. I use these ingredients often, so, when I cut one onion, I cut two or three at the same time. When I buy garlic bulbs, I peel a whole one and put it in the frig,sometimes covered in vegetable oil, in a jar.
The feeling of doing these things is a good one. Rely on yourself and know you can make it work for you. Habits like these are small, yet very powerful lifestyle changers. It's that simple.
You'll be prepared to cook and to eat.
Yesterday, I took the time to cook my lunch meals for the week.
I'm a big fan of my lettuce spinner. Of any kitchen gadget to have, this is one of my all time favorites. It's worth it to have a good one that will not only spin the greens, but comes with a cover to keep the greens fresh and ready in the frig.
By taking this time, maybe a half an hour to an hour a week, to prep ahead of time, you'll make your life easier. You'll eat better, you'll be thankful for your own forethought - you're going to be hungry, that's a given - that you took the time to take care of yourself and your family.
I keep a container of chopped onions and peeled garlic cloves in the frig. I use these ingredients often, so, when I cut one onion, I cut two or three at the same time. When I buy garlic bulbs, I peel a whole one and put it in the frig,sometimes covered in vegetable oil, in a jar.
The feeling of doing these things is a good one. Rely on yourself and know you can make it work for you. Habits like these are small, yet very powerful lifestyle changers. It's that simple.
Sunday, June 17, 2012
Baking and Breaking Bread!
Baking bread today! It's one of my favorite things to do - love the smell and love, love love fresh baked bread. This recipe is a new one; it's close to the one I normally use, so I decided to give it a try. Talk about easy!! No excuses for anyone anymore -
Whole Wheat Batter Bread
4 cups Whole Wheat flour
2 envelopes Fleishmann's Rapid Rise Yeast
2 t. salt
1 1/2 cup water
1/4 cup milk
1/4 cup honey
3 T. butter or margerine
1/2 cup wheat bran
Combine 2 cups wheat flour, undissolved yeast and salt in a large bowl. Heat water, milk, honey and butter until very warm (120 to 130 degrees). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add 1/2 cup flour and wheat bran, beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter.
Place in greased loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to 375 degrees. Bake 45 minutes or until done (tap the top of loaf for a hollow sound). Cool on a wire rack. If you can.
This is an easy, healthy loaf of bread. You may know by now, I love my Irish soda bread, it's an easy bread and tastes delicious. So, I'm adding my this to my list of fast and easy breads. I cannot live without good bread!!
The above recipe is exactly as it appears on the package. However, I cut the recipe in half for myself and did not have honey, so I used about a teaspoon of brown sugar. Delicious!!!!
I try very hard to make myself walk away, out of the kitchen while bread cools, so I don't ruin it by trying to slice it. This bread cooled well enough, well enough to cut into about half of it, so far. And, I can tell you, it's pretty certain, that I will be making this bread again in a couple of days. Can't seem to keep my grubby hands off...
Week 22
Week 22
6/17/12
I made it back to the co-op!
Cucumber, large 1
Mushrooms, 8oz.
Green leaf lettuce 1
Potatoes 5# bag
Spaghetti squash medium size 2
Watermelon small 1
Bananas 6
Apricots & Plums mixture 4 lbs
Grapes 2lbs
Total 15.00 (plus 1.50 fee)
A nice mixture this week. I've been eating grapes all day - sweet and crunchy!
It's a good thing I love apricots and plums! Sweet and juicy plums, yum!
Market Shopping
Week 22
6/17/12
Pinto beans 1.89
Yogurt, plain 32 oz 2.59
Mozzarella cheese 1.79
Ground beef 3.91
Milk 1.99
Half and half 1.29
Chocolate Almond milk 1.99
Total 15.45
Coconut water 2.59
Revised total 18.04
Just basics, nothing too exciting. I had some errands to run after work, it was verrry hot and I got a coconut water, as I was feeling dehydrated. I know there was a mistake on that one, there were others and I chose this particular one because it was on sale. for 1.89 - another mistake, but not caught on time. The chocolate almond milk used to be something I got regularly, but haven't for a few years. To me, it's decadent and it's my treat this week.
6/17/12
I made it back to the co-op!
Cucumber, large 1
Mushrooms, 8oz.
Green leaf lettuce 1
Potatoes 5# bag
Spaghetti squash medium size 2
Watermelon small 1
Bananas 6
Apricots & Plums mixture 4 lbs
Grapes 2lbs
Total 15.00 (plus 1.50 fee)
A nice mixture this week. I've been eating grapes all day - sweet and crunchy!
It's a good thing I love apricots and plums! Sweet and juicy plums, yum!
Market Shopping
Week 22
6/17/12
Pinto beans 1.89
Yogurt, plain 32 oz 2.59
Mozzarella cheese 1.79
Ground beef 3.91
Milk 1.99
Half and half 1.29
Chocolate Almond milk 1.99
Total 15.45
Coconut water 2.59
Revised total 18.04
Just basics, nothing too exciting. I had some errands to run after work, it was verrry hot and I got a coconut water, as I was feeling dehydrated. I know there was a mistake on that one, there were others and I chose this particular one because it was on sale. for 1.89 - another mistake, but not caught on time. The chocolate almond milk used to be something I got regularly, but haven't for a few years. To me, it's decadent and it's my treat this week.
Sunday, June 10, 2012
Week 21
Week 21
6/10/12
Lettuce, red leaf .99
Zucchini .94
Oat bran 1.15
Milk 1.99
Stew meat 3.63
Half and half 1.29
Zoom, Krusteaz 2.39
Malt o'Meal, chocolate 4.99
Total 17.37
In order to not forget...I will be signing up for Saturday's food co-op tomorrow! The window of opportunity, to sign-up, is from Monday at noon to Tuesday at 10PM. Waiting till the last minute never works for me, something always seems to come up and get in my way! Monday night after work is going to be my designated time, from now on.
I had a few tomatoes left and peppers frozen. I do really feel the need to clean out my refrigerator. You'll notice the only time I call my frig a refrigerator is when it's gone awry and needs some TLC. Some organizing and using up what's left is going to be taking place this afternoon.
Right now, I have in the crockpot, the stew meat with tomatoes, zucchini, onions and garlic, to be poured over some brown rice for dinner tonight and a few lunches. At least four meals.
I have kicked my cold cereal habit, a few years back. Raisin bran is my cereal of choice - store brand - and I eat it quite often. When Chris was growing up, Jerry Seinfeld had nothing on me; I had the collection going on, sometimes 6 or 7 cereals at a time. Always a gallon of fat-free milk. It was breakfast (or a portion of it), it was dinner, on occasion - I always knew I was a cereal junkie. Now, however, I don't buy it like I used to. Raisin bran and the occasional box of Life will be the only ones you'll see in my cupboard.
Hot cereal was another story, altogether. I have always liked chocolate Malt o'Meal, since I was a child. Plain Malt o'Meal, Cream of Wheat, Cream of Rice, Bob's Red Mill 7 or 10 grain, Wheatena, and good old corn meal mush, which I think I make really decadently with a splash of evaporated milk. I have never tried Zoom by Krusteaz, and I have to say I really like it. Its one ingredient is what caught my eye: Whole Wheat. This cereal cooks to a soft texture, unlike some others that remain grainy after cooking, which, I like sometimes, too. Zoom was a nice surprise and this morning, I cooked up enough to last a couple of days at work. Just a quick reheat and it's ready.
Also, there are eggs for dinner during the week, with a tossed salad. Simple food, easy to prepare and satisfying. If I do feel the need for something else, I have enough in my budget to pop into the market this week!
6/10/12
Lettuce, red leaf .99
Zucchini .94
Oat bran 1.15
Milk 1.99
Stew meat 3.63
Half and half 1.29
Zoom, Krusteaz 2.39
Malt o'Meal, chocolate 4.99
Total 17.37
In order to not forget...I will be signing up for Saturday's food co-op tomorrow! The window of opportunity, to sign-up, is from Monday at noon to Tuesday at 10PM. Waiting till the last minute never works for me, something always seems to come up and get in my way! Monday night after work is going to be my designated time, from now on.
I had a few tomatoes left and peppers frozen. I do really feel the need to clean out my refrigerator. You'll notice the only time I call my frig a refrigerator is when it's gone awry and needs some TLC. Some organizing and using up what's left is going to be taking place this afternoon.
Right now, I have in the crockpot, the stew meat with tomatoes, zucchini, onions and garlic, to be poured over some brown rice for dinner tonight and a few lunches. At least four meals.
I have kicked my cold cereal habit, a few years back. Raisin bran is my cereal of choice - store brand - and I eat it quite often. When Chris was growing up, Jerry Seinfeld had nothing on me; I had the collection going on, sometimes 6 or 7 cereals at a time. Always a gallon of fat-free milk. It was breakfast (or a portion of it), it was dinner, on occasion - I always knew I was a cereal junkie. Now, however, I don't buy it like I used to. Raisin bran and the occasional box of Life will be the only ones you'll see in my cupboard.
Hot cereal was another story, altogether. I have always liked chocolate Malt o'Meal, since I was a child. Plain Malt o'Meal, Cream of Wheat, Cream of Rice, Bob's Red Mill 7 or 10 grain, Wheatena, and good old corn meal mush, which I think I make really decadently with a splash of evaporated milk. I have never tried Zoom by Krusteaz, and I have to say I really like it. Its one ingredient is what caught my eye: Whole Wheat. This cereal cooks to a soft texture, unlike some others that remain grainy after cooking, which, I like sometimes, too. Zoom was a nice surprise and this morning, I cooked up enough to last a couple of days at work. Just a quick reheat and it's ready.
Also, there are eggs for dinner during the week, with a tossed salad. Simple food, easy to prepare and satisfying. If I do feel the need for something else, I have enough in my budget to pop into the market this week!
Saturday, June 9, 2012
Setting A Food Budget
How much should a person spend on food each month?
Good question. Finding a budget that is workable for you and your family is strictly up to you and your habits and considers these factors, as well:
Where you live.
Where you shop.
How much you make.
What you want to spend.
What you want to eat.
What are your savings goals.
A major factor is how much do want to cook? How much time can you realistically spend cooking? Would you like to set yourself up better for home cooking? You simply can set your budget to whatever you want realistically, but you have to learn to think ahead. You have to learn how to buy food differently to your past habits.
1. The first thing you should do is look at your habits, now.
What are you eating? How much of your meals are cooked from scratch, of at all?
2. You want to eat well; This is an obvious choice and benefit of good, solid food budgeting. If so, how are you going to adjust for the meals you might normally eat that are not healthy and will not fall into your budget now? Plan and look ahead to your meals for the week. Make sure you make some exceptions to things you really like and cannot do without. If you like chocolate, make sure to have what you like. In order to balance this cost, figure a way to save with other items. Buy more when something you like is on sale - as often as you can.
3. Make a pact with yourself to not waste food. This is such a good, frugal habit to get into that it will end up having a major impact on your food budget. If you think you have to use up something or eat it before it goes bad - you set yourself up for success with a budget. Use up what you have as for fresh produce, dairy and fresh meats - before you restock. Use up rotational items in your freezer - don't allow good food to go to waste! Rotate and restock as you cook and freeze food. If something may take a while to eat or you know you won't use all of it - freeze a portion. Your freezer should be your best friend for not letting food go to waste.
4. Find a budget and stick to it. Plan ahead. Look for sales. Know your kitchen - know what's in your cupboards, your frig and your freezer. What are you thinking of cooking? Make a list. When you come home from the market - Put it all together. Fine tune a process for yourself that works for you; for your kitchen and your household. Be as strict as you can be. But if you find a sale on something that would be able to go in the freezer or be canned, think about the impact on your present budget and how that might be good for you in the long term.
My budget is really low at $30 A Week. I've been reviewing this over and over in my head. Annually, it's $1560 a year. A single woman should have a range of $1700 to $2700. I, actually, think I'm doing well this budget. I would not increase it by very much when it's over. For myself, I could do very well on $2000 - $2400 a year. To not waste food at all, but enjoy some freedom, I would set my budget at $42 a week - $2184/yr - not much of an increase but allowing freedom to buy different items or specialty items. I don't say quality, because, I don't believe I'm buying low quality food; not at all.
Exploring your own habits of eating and spending and creating a budget is one of the most useful things you can do to get a handle on waste and buying food with very low nutritional value, i.e., junk. Which, I think, ultimately, leads to a healthier more conscious approach to buying, cooking and eating wisely.
http://lifehacker.com/5887545/how-do-i-figure-out-my-monthly-food-budget
Good question. Finding a budget that is workable for you and your family is strictly up to you and your habits and considers these factors, as well:
Where you live.
Where you shop.
How much you make.
What you want to spend.
What you want to eat.
What are your savings goals.
A major factor is how much do want to cook? How much time can you realistically spend cooking? Would you like to set yourself up better for home cooking? You simply can set your budget to whatever you want realistically, but you have to learn to think ahead. You have to learn how to buy food differently to your past habits.
1. The first thing you should do is look at your habits, now.
What are you eating? How much of your meals are cooked from scratch, of at all?
2. You want to eat well; This is an obvious choice and benefit of good, solid food budgeting. If so, how are you going to adjust for the meals you might normally eat that are not healthy and will not fall into your budget now? Plan and look ahead to your meals for the week. Make sure you make some exceptions to things you really like and cannot do without. If you like chocolate, make sure to have what you like. In order to balance this cost, figure a way to save with other items. Buy more when something you like is on sale - as often as you can.
3. Make a pact with yourself to not waste food. This is such a good, frugal habit to get into that it will end up having a major impact on your food budget. If you think you have to use up something or eat it before it goes bad - you set yourself up for success with a budget. Use up what you have as for fresh produce, dairy and fresh meats - before you restock. Use up rotational items in your freezer - don't allow good food to go to waste! Rotate and restock as you cook and freeze food. If something may take a while to eat or you know you won't use all of it - freeze a portion. Your freezer should be your best friend for not letting food go to waste.
4. Find a budget and stick to it. Plan ahead. Look for sales. Know your kitchen - know what's in your cupboards, your frig and your freezer. What are you thinking of cooking? Make a list. When you come home from the market - Put it all together. Fine tune a process for yourself that works for you; for your kitchen and your household. Be as strict as you can be. But if you find a sale on something that would be able to go in the freezer or be canned, think about the impact on your present budget and how that might be good for you in the long term.
My budget is really low at $30 A Week. I've been reviewing this over and over in my head. Annually, it's $1560 a year. A single woman should have a range of $1700 to $2700. I, actually, think I'm doing well this budget. I would not increase it by very much when it's over. For myself, I could do very well on $2000 - $2400 a year. To not waste food at all, but enjoy some freedom, I would set my budget at $42 a week - $2184/yr - not much of an increase but allowing freedom to buy different items or specialty items. I don't say quality, because, I don't believe I'm buying low quality food; not at all.
Exploring your own habits of eating and spending and creating a budget is one of the most useful things you can do to get a handle on waste and buying food with very low nutritional value, i.e., junk. Which, I think, ultimately, leads to a healthier more conscious approach to buying, cooking and eating wisely.
http://lifehacker.com/5887545/how-do-i-figure-out-my-monthly-food-budget
Monday, June 4, 2012
Kitchen Scraps
I just read a great article on the Huffington Post. Kitchen scraps are a big deal. We do spend a lot of our money on food, so these ideas make perfect sense. Ways to make use of every single scrap is utterly a talent. Here are some I learned and some I know and some I just thought of - this was really inspiring for me!
Using a sliced lemon to clean the stove top or the counter and then toss into the disposal for a lemony-clean smelling disposal is well-known and very useful.
One that really caught my eye was potato peels: fry them up and toss with salt and paprika. Wow, I love this idea and cannot wait to try it - homemade chips! I wonder if you can do the same thing with carrots...hmmm. Sweet potatoes. This could be one of my new favorite things.
Lemon peel to whiten teeth is another good one: cut a piece of lemon rind into a wedge, place on teeth and for about 15 minutes and rinse well.
Dry orange peel and allow to dry on the counter or in a very low oven, about 200 degrees, until the peel feels dry. Add to black tea, or iced tea for flavor.
Also, add the orange peels to ice water, along with some cucumber peels for a perfect 'spa water,' one of my favorites. This is soooo refreshing! No sugar, just the peels - perfectly delicious!
Save coffee grounds for your compost heap! I have heard roses grow well with coffee grounds mixed into their soil.
Apple cores make apple jelly - this one I love, also. Apples have plenty of natural pectin, see my post from Apple Butter Day! Crafster.com has the recipe and I'll be doing that one, soon.
Feed birds leftover, cooked rice - nice, but, I freeze mine.
Apple peels, done with a peeler, dried in the oven, make great apple chips.
I've heard of people drinking potato water, after potatoes have boiled, supposedly it's really good for you. Could be so with other vegetable water, like artichoke water, possibly to make a broth or to add to beans.
Lastly, if you have a garden and want to make your own compost, you can mix in just about anything edible - all kitchen scraps, egg shells and coffee. I know, I know...I'm just not there yet as far as gardening goes.
http://www.huffingtonpost.com/2012/06/01/orange-peel-makes-tea_n_1560048.html?ref=kitchendaily#s1040724&title=Apple_Peels_To
Using a sliced lemon to clean the stove top or the counter and then toss into the disposal for a lemony-clean smelling disposal is well-known and very useful.
One that really caught my eye was potato peels: fry them up and toss with salt and paprika. Wow, I love this idea and cannot wait to try it - homemade chips! I wonder if you can do the same thing with carrots...hmmm. Sweet potatoes. This could be one of my new favorite things.
Lemon peel to whiten teeth is another good one: cut a piece of lemon rind into a wedge, place on teeth and for about 15 minutes and rinse well.
Dry orange peel and allow to dry on the counter or in a very low oven, about 200 degrees, until the peel feels dry. Add to black tea, or iced tea for flavor.
Also, add the orange peels to ice water, along with some cucumber peels for a perfect 'spa water,' one of my favorites. This is soooo refreshing! No sugar, just the peels - perfectly delicious!
Save coffee grounds for your compost heap! I have heard roses grow well with coffee grounds mixed into their soil.
Apple cores make apple jelly - this one I love, also. Apples have plenty of natural pectin, see my post from Apple Butter Day! Crafster.com has the recipe and I'll be doing that one, soon.
Feed birds leftover, cooked rice - nice, but, I freeze mine.
Apple peels, done with a peeler, dried in the oven, make great apple chips.
I've heard of people drinking potato water, after potatoes have boiled, supposedly it's really good for you. Could be so with other vegetable water, like artichoke water, possibly to make a broth or to add to beans.
Lastly, if you have a garden and want to make your own compost, you can mix in just about anything edible - all kitchen scraps, egg shells and coffee. I know, I know...I'm just not there yet as far as gardening goes.
http://www.huffingtonpost.com/2012/06/01/orange-peel-makes-tea_n_1560048.html?ref=kitchendaily#s1040724&title=Apple_Peels_To
Sunday, June 3, 2012
Week 20
Week 20
6/3/12
Bread flour 4.99
Milk 1.99
Chocolate marzipan 3.59
Truffles, Lindt, 3 1.17
Butter 2.00
Sesame seeds 1.69
Paprika 1.69
English muffins 3.19
Total 20.31
I missed the boat this week - Since I was a day off from Memorial Day, I forgot to sign-up for the food co-op. I have a lot leftover, and I froze peppers (diced). Still have 4 tomatoes, 4 bananas and onions and potatoes. My shopping this week looks fattening and junky with all the chocolate. But, I'm pretty sure I have enough healthy food to keep a well balanced diet. I just made a frittata and baked some potatoes for my lunches this week. The English muffins are actually Australian toaster biscuits, they taste just like fluffier English muffins. I got bread flour so I can get back on track with my bread baking and it makes a great pizza crust - crispy and chewy! Still have plenty of whole wheat tortillas and cheese - plus beans for some killer burritos!
Felt a bit overly tired this weekend - had a good long walk yesterday and have been reading today. Just getting some needed r & r - all fresh and ready for tomorrow!?
6/3/12
Bread flour 4.99
Milk 1.99
Chocolate marzipan 3.59
Truffles, Lindt, 3 1.17
Butter 2.00
Sesame seeds 1.69
Paprika 1.69
English muffins 3.19
Total 20.31
I missed the boat this week - Since I was a day off from Memorial Day, I forgot to sign-up for the food co-op. I have a lot leftover, and I froze peppers (diced). Still have 4 tomatoes, 4 bananas and onions and potatoes. My shopping this week looks fattening and junky with all the chocolate. But, I'm pretty sure I have enough healthy food to keep a well balanced diet. I just made a frittata and baked some potatoes for my lunches this week. The English muffins are actually Australian toaster biscuits, they taste just like fluffier English muffins. I got bread flour so I can get back on track with my bread baking and it makes a great pizza crust - crispy and chewy! Still have plenty of whole wheat tortillas and cheese - plus beans for some killer burritos!
Felt a bit overly tired this weekend - had a good long walk yesterday and have been reading today. Just getting some needed r & r - all fresh and ready for tomorrow!?
Tuesday, May 29, 2012
Mindless Eating vs. Mindful Eating
Habits can change, once we have the desire to do it. And once we see what we've been doing. Retrospection is the key to gaining perspective and doing something differently.
Some days I find myself eating and picking or piece-mealing after I've cooked something like a loaf of bread or cookies or a pasta dish. If it's out on the counter one bite will lead to another an hour later or so. Not good. But, I love food and eating makes me, I think, very happy. This includes work days when something brought in as a treat is mindlessly picked on throughout the day. Not good. Food at work makes the day go by faster, so it seems and generally puts people in a happier mood. Not altogether true.
How do I put this into perspective? How do I change back to my good habits that so easily get changed when broken just a few times?
At work, I have limited myself to just Fridays. Friday is lunch meeting day and if available, a special treat, at work.
At home, to break my habit of nabbing a bite of something before my meal and a couple of hours later, after my meal, I try to just eat at certain times and only those times. Hard, yes. And to eliminate my worst habit of eating late, I try not to eat after 7:30PM. After that I can have a glass of milk or tea to help me sleep. If I really want something in particular, I include that with my meal or right after.
Meal times really help me eliminate mindless eating. Keeping snacks at bay - most of the time - unless I'm urgently hungry, is a key note to stopping mindless eating altogether.
To sit and have a plate of food, or exactly what I'm about to eat, right in front of me, carves out mealtime in its entirety. This is it. This is its' time. At that time it's all about the food and the meal, nothing else. Mindfully eating, well.
Simple as it sounds? Simplicity causes it to be overlooked - and looking to diets is the most common way out. You think you're going to try something else to get back on track while not eliminating the habits that got you to the mindlessness in the first place. It's a vicious circle.
Being aware of what you do and what you want will bring you back to the right place. Set the table, put the food in front of you and eat, and that's it. Until meal time rolls around the next time. And it will. Know that every time a bite tries to make its way to your mouth, between meals.
Some days I find myself eating and picking or piece-mealing after I've cooked something like a loaf of bread or cookies or a pasta dish. If it's out on the counter one bite will lead to another an hour later or so. Not good. But, I love food and eating makes me, I think, very happy. This includes work days when something brought in as a treat is mindlessly picked on throughout the day. Not good. Food at work makes the day go by faster, so it seems and generally puts people in a happier mood. Not altogether true.
How do I put this into perspective? How do I change back to my good habits that so easily get changed when broken just a few times?
At work, I have limited myself to just Fridays. Friday is lunch meeting day and if available, a special treat, at work.
At home, to break my habit of nabbing a bite of something before my meal and a couple of hours later, after my meal, I try to just eat at certain times and only those times. Hard, yes. And to eliminate my worst habit of eating late, I try not to eat after 7:30PM. After that I can have a glass of milk or tea to help me sleep. If I really want something in particular, I include that with my meal or right after.
Meal times really help me eliminate mindless eating. Keeping snacks at bay - most of the time - unless I'm urgently hungry, is a key note to stopping mindless eating altogether.
To sit and have a plate of food, or exactly what I'm about to eat, right in front of me, carves out mealtime in its entirety. This is it. This is its' time. At that time it's all about the food and the meal, nothing else. Mindfully eating, well.
Simple as it sounds? Simplicity causes it to be overlooked - and looking to diets is the most common way out. You think you're going to try something else to get back on track while not eliminating the habits that got you to the mindlessness in the first place. It's a vicious circle.
Being aware of what you do and what you want will bring you back to the right place. Set the table, put the food in front of you and eat, and that's it. Until meal time rolls around the next time. And it will. Know that every time a bite tries to make its way to your mouth, between meals.
Monday, May 28, 2012
Celebrating 300 Blog Posts!!
Notice the new face of Inspired Home Cooking. Less complicated and streamlined so the page is easier to read.
I figured with two years under my belt, 300 blog posts (I can't believe it, either), and a book to boot I needed to refresh the face of my blog. But, I'm not done yet - a new banner logo is yet to come!
Hopefully, with time it'll be bigger and better. We've got roots now, firmly planted in the ground so there's only room to grow.
I hope you're enjoying Inspired Home Cooking as much as I am!
Stay tuned - there's more to come!
I figured with two years under my belt, 300 blog posts (I can't believe it, either), and a book to boot I needed to refresh the face of my blog. But, I'm not done yet - a new banner logo is yet to come!
Hopefully, with time it'll be bigger and better. We've got roots now, firmly planted in the ground so there's only room to grow.
I hope you're enjoying Inspired Home Cooking as much as I am!
Stay tuned - there's more to come!
Slow Cooking is Hot Right Now
Although, the weather is still a bit unpredictable, I'm pretty sure the heat's coming. As far as cooking goes, that can mean a different take on how you cook your meals. Using a barbecue is a sure bet in the summertime. Using a microwave or toaster oven are, also, great alternatives. Eating salads and stove-top cooked meals are a good alternative to keeping an oven "off" during the hot months.
A meal isn't something you should just pop in the microwave and get over with - anytime, whether it's hot outside or you're busy. Using a crockpot is something to do to alleviate the stress of being tired and having to cook and, also, when it's hot to not have to heat up the house. Plus, you get to smell the aroma of food cooking to awaken the senses and get your digestive juices flowing, without having to do too much. Fill it and go, is basically all you need to do.
So, you've got meat for the grill. Salad stuff in the frig. And you're craving a baked potato. Did you know you can cook baked potatoes in your Crockpot?
Wash and dry the amount of potatoes you want.
Prick them with a fork.
Wrap them individually in foil.
Place potatoes in Crockpot on high for 6 hours or on low for 8-10 hours.
That's right, no water, just put potatoes into a dry Crockpot.
This might come in handy if you're working all day and have some meat marinading for the grill and want to have everything ready when you get home. Voila!!
Stuffed Spuds are a great quick meal. Easy to take to work - bake them in the Crockpot, then divide and make individual servings for lunches with toppings. Keep in the frig ready to grab and go on your way out the door for work.
Lots of kids around and in and out of the house? Keep a crockpot filled with hot dogs. Fill with just a half a cup of hot water or beer (the alcohol cooks off), a package or two of hot dogs and turn on high. Ready in about 1 hour. Just keep warm for the stragglers. Condiments in the frig and you're all set. Coleslaw ready to top them, if you're one of those...
Sometimes a day with the family on the beach or on the water somewhere deserves a Crockpot feast. Just put a roast in the Crockpot before you leave - very simple with salt and pepper and some garlic. Pour a can of diced tomatoes on top. When you come home, all you have to do is shred the meat, mix with the juices from the tomatoes. Have ready buns and prepared barbecue sauce and you're good to go. After a day of sun, coming home to a hot shower and a house smelling this good is one of life's simple pleasures.
Did you know that a cast iron Dutch oven is the original slow cooker. A hot Dutch oven that's been on top of the fire can be filled with meat, beans and spices a potatoes. A hole is dug. Hot coals are placed on the bottom of the hole, the Dutch oven is placed on top. Hot coals are placed around and on top of the oven as snuggly as possible. A board is placed over the top of the hole with a marker of some kind identifying it's hot. A long day hunting, fishing or exploring country - and back to camp and Voila! Dinner is served, folks! Very cool, just thought I'd share.
Of all the kitchen appliances out there, the Crockpot is the Rock Star!
Here are some inspiring resources for recipes:
http://southernfood.about.com/library/crock/bltopcp.htm
http://busycooks.about.com/od/favoritecrockpotrecipes/a/favoritecrockpo.htm
http://www.recipe4living.com/articles/the_25_best_crockpot_recipes_countdown.htm
http://www.food.com/recipes/crock-pot-slow-cooker
http://www.bhg.com/recipes/slow-cooker/
http://allrecipes.com/recipes/main-dish/slow-cooker/top.aspx
A meal isn't something you should just pop in the microwave and get over with - anytime, whether it's hot outside or you're busy. Using a crockpot is something to do to alleviate the stress of being tired and having to cook and, also, when it's hot to not have to heat up the house. Plus, you get to smell the aroma of food cooking to awaken the senses and get your digestive juices flowing, without having to do too much. Fill it and go, is basically all you need to do.
So, you've got meat for the grill. Salad stuff in the frig. And you're craving a baked potato. Did you know you can cook baked potatoes in your Crockpot?
Wash and dry the amount of potatoes you want.
Prick them with a fork.
Wrap them individually in foil.
Place potatoes in Crockpot on high for 6 hours or on low for 8-10 hours.
That's right, no water, just put potatoes into a dry Crockpot.
This might come in handy if you're working all day and have some meat marinading for the grill and want to have everything ready when you get home. Voila!!
Stuffed Spuds are a great quick meal. Easy to take to work - bake them in the Crockpot, then divide and make individual servings for lunches with toppings. Keep in the frig ready to grab and go on your way out the door for work.
Lots of kids around and in and out of the house? Keep a crockpot filled with hot dogs. Fill with just a half a cup of hot water or beer (the alcohol cooks off), a package or two of hot dogs and turn on high. Ready in about 1 hour. Just keep warm for the stragglers. Condiments in the frig and you're all set. Coleslaw ready to top them, if you're one of those...
Sometimes a day with the family on the beach or on the water somewhere deserves a Crockpot feast. Just put a roast in the Crockpot before you leave - very simple with salt and pepper and some garlic. Pour a can of diced tomatoes on top. When you come home, all you have to do is shred the meat, mix with the juices from the tomatoes. Have ready buns and prepared barbecue sauce and you're good to go. After a day of sun, coming home to a hot shower and a house smelling this good is one of life's simple pleasures.
Did you know that a cast iron Dutch oven is the original slow cooker. A hot Dutch oven that's been on top of the fire can be filled with meat, beans and spices a potatoes. A hole is dug. Hot coals are placed on the bottom of the hole, the Dutch oven is placed on top. Hot coals are placed around and on top of the oven as snuggly as possible. A board is placed over the top of the hole with a marker of some kind identifying it's hot. A long day hunting, fishing or exploring country - and back to camp and Voila! Dinner is served, folks! Very cool, just thought I'd share.
Of all the kitchen appliances out there, the Crockpot is the Rock Star!
Here are some inspiring resources for recipes:
http://southernfood.about.com/library/crock/bltopcp.htm
http://busycooks.about.com/od/favoritecrockpotrecipes/a/favoritecrockpo.htm
http://www.recipe4living.com/articles/the_25_best_crockpot_recipes_countdown.htm
http://www.food.com/recipes/crock-pot-slow-cooker
http://www.bhg.com/recipes/slow-cooker/
http://allrecipes.com/recipes/main-dish/slow-cooker/top.aspx
Sunday, May 27, 2012
Week 19
Week 19
5/27/12
Eggs, 2 dozen 2.50
Walnuts, bulk 1.80
Tortillas, wheat, 24 3.99
Cottage cheese 1.79
Milk 1.99
Half and half 1.29
Sour cream .89
Cheddar cheese, 2 lb 5.99
Total 20.24
I went over by 5.24. Most of these items will last over a week - the eggs, walnuts, tortillas, sour cream and cheddar will last 2 weeks or longer. No meat this week. Not a big deal, I have some frozen beef and chili, and then I have eggs, cheese and cottage cheese. Plus, in my pantry, I have beans and rice to complete meals with fresh produce.
Look at this weeks co-op bounty!
Orange Peppers
Artichokes
Apple Butter!
5/27/12
Eggs, 2 dozen 2.50
Walnuts, bulk 1.80
Tortillas, wheat, 24 3.99
Cottage cheese 1.79
Milk 1.99
Half and half 1.29
Sour cream .89
Cheddar cheese, 2 lb 5.99
Total 20.24
I went over by 5.24. Most of these items will last over a week - the eggs, walnuts, tortillas, sour cream and cheddar will last 2 weeks or longer. No meat this week. Not a big deal, I have some frozen beef and chili, and then I have eggs, cheese and cottage cheese. Plus, in my pantry, I have beans and rice to complete meals with fresh produce.
Look at this weeks co-op bounty!
Orange Peppers
Artichokes 
Apple Butter!
5 small peaches
6 bananas
5 Valencia oranges
3 orange peppers
14 small apples
3 artichokes
1 cantaloupe
1 Romaine lettuce
6 corn
4 tomatoes
4 carrots
Total 15.00
Fee 1.50
Wow! With the apples I had from last week and this week - it was Apple Butter Time! I absolutely love canning, the old fashioned way using a big pot of boiling water for a hot water bath. I love to open a cupboard and see jars of different sizes with homemade jams, sauces, whole beans and lots of other good stuff. These jars of apple butter, also, make great gifts - as will many other jars of homemade stuff. Special gifts for special people.
I got so excited about the apple butter, I didn't realize I didn't have anything to go with it...for me...right then and there. So at the end of it all, I made a quick Irish soda bread and had that with my dinner...slathered with you know what. Heaven...on...earth.
The picture above with the jars on the blue and white checked cloth looks a little quaint and homey...all in a days work. Turn the jars upside down to cool, a trick I learned from my step-mom, to get a better seal on the lid.
The recipe I used was from Ball. Their book on canning recipes - also, available online. I had 3.4 pounds apples, so I reduced the sugar to 3 cups and added a bit more cinnamon and cloves. The long part is peeling and coring, of course. But, worth every minute! And the house smelled AMAZING!
Here is the recipe I got from Ball's Blue Book of Preserving. I was going to just post the link, however, the on-line recipe is much different from the one in the book.
4 pounds apples, about 16 medium
4 cups sugar
2 teaspoons cinnamon
1/4 teaspoon cloves
Core, peel and quarter apples. Combine apples with 2 cups water in large saucepot. Simmer until apples are soft. Puree using a food mill or food processor (I used a blender, works just fine). Measure the apple pulp.
Combine apple pulp, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir to prevent sticking. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Their online recipe adds brown sugar, allspice and nutmeg, along with lemon juice and pectin.
I would have used the brown sugar, allspice and nutmeg but not the lemon juice or pectin. Apples have plenty of their own pectin and I feel this is just a newly added selling point as I have never seen pectin added to apples. Apple butter certainly does not need a costly ingredient like pectin.
My own special ingredient that I really like to add to cinnamon and spice flavors is Angostura bitters. I don't cook it with the apple butter in the pot. I like to add it afterward, a few dashes per jar, mixed in to get the air bubbles out. If you're ever making Apple Pie, be sure to add a teaspoon - your apple pie will never be the same again!
Tuesday, May 22, 2012
Kitchen Habits
Knowing your way around a kitchen and making it work for you is something money can't buy. Skills and habits and knowing what flows in and what can be made into something to be eaten now and later. What's fresh today and what's going to be fresh tomorrow or the next day. Movement in the kitchen should be a constant flow. And it's a good feeling knowing that you're the one making it work.
Good kitchen habits extend to out to shopping and buying and then come home to the kitchen. A kitchen is a place of creativity and nourishment. Of every shape and size, it's a healthy place for cups of tea for encouragement to long simmering soups to soothe the soul. A working place, it's the most giving that a place in our home can be. It's a place; not a station; not a reheating zone. It's a place to linger and smell and taste and eat.
What we do there defines our lives. Simple? Yes. Powerful. Yes.
Cooking can be overwhelming. Just the thought of cooking can be daunting. Keeping your kitchen a kitchen will help. Space may be minimal, but try, when you're cooking to keep the counters clear and clean. Use the space for food you're preparing and nothing else. Keep your bills in a separate place while you cook. It helps to have an inspiration board in the kitchen or near the kitchen with pictures and recipes of foods you'd like to make. Tables and presentations of meals and food that you want to try.
An organized space with a place for what you need, there for you when you reach for it. If you have a small space. Keep what you need out and useful. I lived on boats for 7 years, I can tell you a lot about how to work with small galley kitchens. You don't need a lot of gadgets and special appliances for everything you cook. Keep it very simple and it will work for you. And storage space can always be made in places away from the working area of the kitchen.
Allow it to get messy; that's what happens when you cook. Just clean it up. That's another thing people can be afraid of - cleaning up a messy kitchen, the pots and pans and stuck on messes from cooking. It's supposed to be that way - get yourself prepared for it. Clean as much as you can as you go. Keep a sink full of hot soapy water. Dishrags to wipe down counters. Just know that this is a part of what makes it such nourishing place.
Good kitchen habits extend to out to shopping and buying and then come home to the kitchen. A kitchen is a place of creativity and nourishment. Of every shape and size, it's a healthy place for cups of tea for encouragement to long simmering soups to soothe the soul. A working place, it's the most giving that a place in our home can be. It's a place; not a station; not a reheating zone. It's a place to linger and smell and taste and eat.
What we do there defines our lives. Simple? Yes. Powerful. Yes.
Cooking can be overwhelming. Just the thought of cooking can be daunting. Keeping your kitchen a kitchen will help. Space may be minimal, but try, when you're cooking to keep the counters clear and clean. Use the space for food you're preparing and nothing else. Keep your bills in a separate place while you cook. It helps to have an inspiration board in the kitchen or near the kitchen with pictures and recipes of foods you'd like to make. Tables and presentations of meals and food that you want to try.
An organized space with a place for what you need, there for you when you reach for it. If you have a small space. Keep what you need out and useful. I lived on boats for 7 years, I can tell you a lot about how to work with small galley kitchens. You don't need a lot of gadgets and special appliances for everything you cook. Keep it very simple and it will work for you. And storage space can always be made in places away from the working area of the kitchen.
Allow it to get messy; that's what happens when you cook. Just clean it up. That's another thing people can be afraid of - cleaning up a messy kitchen, the pots and pans and stuck on messes from cooking. It's supposed to be that way - get yourself prepared for it. Clean as much as you can as you go. Keep a sink full of hot soapy water. Dishrags to wipe down counters. Just know that this is a part of what makes it such nourishing place.
What to Make from Scratch?
Truthfully, I am a baker. Anything baked is a highlight for me. So, my thing is, I bake, anything I can. A few times a year, I do opt out and buy a loaf of bread. But, I, really like my own best.
Bread, cake, pizza crust - I bake a lot. I love the smell. I love, love, love that I can do it, easily and mine is better than what I could buy prepared. I'm a snob for my own baked goods. And I earned it.
Others take different routes; I hear of people making cheese and butter, growing amazing vegetable gardens (maybe, I'll get there one day), yogurt, smoked meats and fish (hey, Chris, don't forget about Mom).
I highly recommend canning. It doesn't have to be 20 pounds of one variety, although this is great if it happens to you. But, just an over-abundance of something. For instance, I got tired of the apricots from the co-op. I had some and then I had some more, which turned out to be about 4 cups of fruit, which made 3 jars of jam last Sunday. I am thinking, apple butter, next, since I have several apples and I love apple butter. That may make a few jars. There I'll have 5 or 6 jars and it's only the end of May. No huge effort, just a little time spent here and there and I always have homemade jam. Following me? Keeping up with the flow?
There are some things I'd like to try to do: pickled, spiced green beans, refrigerator pickles - oh, and salsa. Something like salsa, it seems like there are so many ingredients and it's time consuming to chop up - well, it's pretty easy when you have a blender! I think I can do it, just a few jars here and there. Although, it can be really cool to see a line-up on the counter of a couple dozen jars of something. Who knows? Just another thing I like to do.
So, I bake and I can and freeze. And I'm lucky enough to have a son who will hopefully, give me a few pounds of smoked fish and some elk meat.
Think about what you can do yourself. Think about what you eat a lot of on a daily basis. Do you have cereal or granola or yogurt everyday? How could you make that? What are you good at cooking? If you get an abundance of something, can you can or freeze some?
A helpful way to start is by keeping your grocery receipts. Look at what you buy. Then look at what you can make from scratch.
Bread, cake, pizza crust - I bake a lot. I love the smell. I love, love, love that I can do it, easily and mine is better than what I could buy prepared. I'm a snob for my own baked goods. And I earned it.
Others take different routes; I hear of people making cheese and butter, growing amazing vegetable gardens (maybe, I'll get there one day), yogurt, smoked meats and fish (hey, Chris, don't forget about Mom).
I highly recommend canning. It doesn't have to be 20 pounds of one variety, although this is great if it happens to you. But, just an over-abundance of something. For instance, I got tired of the apricots from the co-op. I had some and then I had some more, which turned out to be about 4 cups of fruit, which made 3 jars of jam last Sunday. I am thinking, apple butter, next, since I have several apples and I love apple butter. That may make a few jars. There I'll have 5 or 6 jars and it's only the end of May. No huge effort, just a little time spent here and there and I always have homemade jam. Following me? Keeping up with the flow?
There are some things I'd like to try to do: pickled, spiced green beans, refrigerator pickles - oh, and salsa. Something like salsa, it seems like there are so many ingredients and it's time consuming to chop up - well, it's pretty easy when you have a blender! I think I can do it, just a few jars here and there. Although, it can be really cool to see a line-up on the counter of a couple dozen jars of something. Who knows? Just another thing I like to do.
So, I bake and I can and freeze. And I'm lucky enough to have a son who will hopefully, give me a few pounds of smoked fish and some elk meat.
Think about what you can do yourself. Think about what you eat a lot of on a daily basis. Do you have cereal or granola or yogurt everyday? How could you make that? What are you good at cooking? If you get an abundance of something, can you can or freeze some?
A helpful way to start is by keeping your grocery receipts. Look at what you buy. Then look at what you can make from scratch.
Sunday, May 20, 2012
Week 18
Week 18
5/20/12
Produce from Bountifulbaskets.org
Pears, 4
Corn, 4 ears
Carrots, 6
Tomatoes, 5
Apricots, 11
Bananas, 6
Cauliflower, 1 large head
Honeydew melon, 1
Onions, 7 medium
Cucumber, 1 large
Green bell peppers, 3
Lemons, 3
Blackberries, 6oz.
Total 15.00
Fee 1.50
Amazing!!!
Regular market shopping, so far.
Nonfat vanilla yogurt, 32oz 3.99
Half and half, pint 1.29
Total 5.28
Wal-mart
Sugar, 5lb 2.88
Dark chocolate 1.97
Yeast, 1.18
Subtotal 6.03
Tax .36
Total 6.39
Total this week 28.17
Total re-cap of my budget
540.00 18 weeks budget
536.23 18 weeks spent
3.77 Under budgets
I feel like with the food co-op I have an abundance of food. Something is always ripening, needing to be eaten or the question of how should I fix it? comes up. I have leftovers from last week: apricots, tomatoes, lettuce, potatoes. I'm outta jam - so I'll make some with the apricots and will use it right away so I won't do the whole canning process. I have a lot of cookingand prepping to do today, so I'm going to get to it.
5/20/12
Produce from Bountifulbaskets.org
Pears, 4
Corn, 4 ears
Carrots, 6
Tomatoes, 5
Apricots, 11
Bananas, 6
Cauliflower, 1 large head
Honeydew melon, 1
Onions, 7 medium
Cucumber, 1 large
Green bell peppers, 3
Lemons, 3
Blackberries, 6oz.
Total 15.00
Fee 1.50
Amazing!!!
Regular market shopping, so far.
Nonfat vanilla yogurt, 32oz 3.99
Half and half, pint 1.29
Total 5.28
Wal-mart
Sugar, 5lb 2.88
Dark chocolate 1.97
Yeast, 1.18
Subtotal 6.03
Tax .36
Total 6.39
Total this week 28.17
Total re-cap of my budget
540.00 18 weeks budget
536.23 18 weeks spent
3.77 Under budgets
I feel like with the food co-op I have an abundance of food. Something is always ripening, needing to be eaten or the question of how should I fix it? comes up. I have leftovers from last week: apricots, tomatoes, lettuce, potatoes. I'm outta jam - so I'll make some with the apricots and will use it right away so I won't do the whole canning process. I have a lot of cookingand prepping to do today, so I'm going to get to it.
Week 17, For the Love of Bread and Chocolate
Week 17, Misc Items
I went to the store an additional 2nd and 3rd time.
2nd Trip - Craving
2qty Lindt truffles .78
Tiger's milk bar .79
Subtotal 1.57
Tax .09
Total 1.66
I am not a fan of protein bars for meal replacement. When I was in jr high and high school I ate a lot of Tiger's milk bars. And I ate them usually with a banana - and I ate them on a daily basis. I love the taste, though not something I would eat for real food, there's just something about them that's like chocolate but not chocolate - it did hit the spot. I guess, I had a sort of chocolate-craving-human moment that day. I ate the Tiger's milk bar right when I got home!
3rd Trip - Feeling a bit off
Demi-baguette 1.49
Tax .09
Total 1.58
I took a break from work to walk 2 blocks to the market. I don't know if I was just feeling the need for a carb, but when I walked by the bread I knew I needed it. Just simple bread to go with my salad that I brought for lunch.
Combined Total 3.24
Chocolate and Bread. Bread and Chocolate. What can I say? I didn't go off budget, I'm still below my total. This could have happened at any time of my life - it's just what happens sometimes.
I went to the store an additional 2nd and 3rd time.
2nd Trip - Craving
2qty Lindt truffles .78
Tiger's milk bar .79
Subtotal 1.57
Tax .09
Total 1.66
I am not a fan of protein bars for meal replacement. When I was in jr high and high school I ate a lot of Tiger's milk bars. And I ate them usually with a banana - and I ate them on a daily basis. I love the taste, though not something I would eat for real food, there's just something about them that's like chocolate but not chocolate - it did hit the spot. I guess, I had a sort of chocolate-craving-human moment that day. I ate the Tiger's milk bar right when I got home!
3rd Trip - Feeling a bit off
Demi-baguette 1.49
Tax .09
Total 1.58
I took a break from work to walk 2 blocks to the market. I don't know if I was just feeling the need for a carb, but when I walked by the bread I knew I needed it. Just simple bread to go with my salad that I brought for lunch.
Combined Total 3.24
Chocolate and Bread. Bread and Chocolate. What can I say? I didn't go off budget, I'm still below my total. This could have happened at any time of my life - it's just what happens sometimes.
Friday, May 18, 2012
Something to Chew On
I'm going above and beyond here. I just read this great article on the HuffingtonPost that Home Cooking increases longevity. Just tooting my own horn here, but this exactly what I've been writing about on this verrry blog for the last 2 years. Buying processed food, buying take-out, driving through the drive-thru's, and what is it that's missing besides nutritional value? All of the soul nourishing qualities that come from home cooking. Participating in putting meals together and shopping and cooking - this is also what's missing when we don't cook.
We have this tendency to think cooking is a chore. Why? Because it's been ingrained into our heads by the people who want us to buy their food products. And they are products, not real food. Also, telling us we need the time they can save us to do other things. While we just simply go from being hungry to eating. No bother with all the steps to get to eating. Thought and care are human things; they're actions that make us human. Simple human actions with soul nourishing qualities that increase our longevity.
I've written a lot about this. I've done my homework. I've driven through a drive-thru in my time, plenty of times. But, I don't anymore. I have good reason not to and am better off in so many ways. I know in my heart there are many others just like me. Paying bills before buying food. Single-parenting. Coupon cutting. Vicious life cycles of healthy eating and working out, to stress-eating-after-work-happy-hours with co-workers. Too much on the table? Yep, you got that right, except, not enough home cooked food on the table.
One day driving somewhere, to or from home, I can't remember, I said to my son, 'Do you want to go to Jack in the Box?' and he said, 'No, I want real food.' He was in high school at the time. My eating habits didn't change overnight from that moment on, it started to happened as my thought process gradually changed. What did happen right away was an enormous satisfaction from my own cooking. A new found appreciation for what I could make.
I've shared a lot in my book - it's a small helpful book. I feel like there are recipe books galore and an abundance of resources on the internet. What I wanted to do was create a resource for people to use as a tool for using their kitchen. For people to look to for time saving and economical shopping and creating life in their own kitchen; To help you create life in your kitchen. That's what this blog and my little book are all about; to inspire you.
We have this tendency to think cooking is a chore. Why? Because it's been ingrained into our heads by the people who want us to buy their food products. And they are products, not real food. Also, telling us we need the time they can save us to do other things. While we just simply go from being hungry to eating. No bother with all the steps to get to eating. Thought and care are human things; they're actions that make us human. Simple human actions with soul nourishing qualities that increase our longevity.
I've written a lot about this. I've done my homework. I've driven through a drive-thru in my time, plenty of times. But, I don't anymore. I have good reason not to and am better off in so many ways. I know in my heart there are many others just like me. Paying bills before buying food. Single-parenting. Coupon cutting. Vicious life cycles of healthy eating and working out, to stress-eating-after-work-happy-hours with co-workers. Too much on the table? Yep, you got that right, except, not enough home cooked food on the table.
One day driving somewhere, to or from home, I can't remember, I said to my son, 'Do you want to go to Jack in the Box?' and he said, 'No, I want real food.' He was in high school at the time. My eating habits didn't change overnight from that moment on, it started to happened as my thought process gradually changed. What did happen right away was an enormous satisfaction from my own cooking. A new found appreciation for what I could make.
I've shared a lot in my book - it's a small helpful book. I feel like there are recipe books galore and an abundance of resources on the internet. What I wanted to do was create a resource for people to use as a tool for using their kitchen. For people to look to for time saving and economical shopping and creating life in their own kitchen; To help you create life in your kitchen. That's what this blog and my little book are all about; to inspire you.
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