Posts tagged food

To-do Tuesday

The to-do this week is to-try something new.  

As someone who follows menus,  I don’t often try new things unless they are planned.  So last week I went through some magazines I picked up at the library.  My to-try have to do a tripe duty – be cheap, small portion (it’s just me and hubby now), and low calories.   This is more of a challenge than it sounds, my hubby likes fatty food, not leafy greens.  He believes if he was meant to eat leaves, he’d have a fluffy tail.  And he approaches every new meal with a ‘I hate this’ attitude.  I then have to change it with a ‘wow’ type of meal.  But I think it’s important to try new things…

Not just food, but books, music, or exercises.  A friend of my told me last week she had nothing to read.  I asked her if she wanted to ride to the library with me on Saturday.  “No, I only read five authors and they don’t have anything out.”   My jaw actually hit the ground…I read all genre’s and authors.  Sure occasionally I will stumble across one I’m not geeked about but most of the time I enjoy them.  I can’t imagine limiting myself.  Sure I have my fav’s but I don’t just sit and wait for them. 

As they say variety is the spice of life…so I want mine to be super spicy on steroids.   I have two new recipes on deck this week Cajun ham and cheese muffins and black bean cakes w/avocado butter.  The new author is Terri Wood – checked her book on cd out of the library last Saturday.  New exercise – yoga.  Have a DVD waiting for me at the library.  I know a lot of people love yoga but I’ve never tried it.  I don’t get it…I don’t the relaxing part, the exercise part, or enjoyment part.  But hey, I’m giving it a shot.

So this week…try something new…amp up the spice of your life.

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Timely Tuesday

 

From Horseshoes to S’mores….

This is another “I’m bored” buster.  Cheap and a great family activity!   Plan an evening or weekend afternoon of outdoor games with a finale of s’mores.  Several of the local parks in our area have shuffleboards, horseshoes pegs, and croquette materials that can be reserved for free. 

We start from the oldest game and work our way to modern time to finish with a game of apples to apples while making s’mores on one of the park grills. 

Here are the basic rules for horseshoes, shuffleboard, and croquette as found by the official game site for each.

Horseshoes – the oldest with a similar game being played by the Greeks and Romans

In horseshoes, there are two ways to score: by throwing “ringers,” or by throwing the horseshoe nearest to the opposite stake. This scoring system gives rise to the popular expression “Close only counts in horseshoes and hand grenades.” A ringer is a thrown horseshoe such that the horseshoe completely encircles the stake. Disputes are settled by using a straightedge to touch the two points at the ends of the horseshoe, called “heel calks.” If the straightedge doesn’t touch the stake, then the horseshoe is a ringer.

The nearest horseshoe to the stake within 6 inches counts for one point. If both of one player’s horseshoes are closer than the opponent’s, that player scores two points. A ringer scores three points. A leaner, the case in which a horseshoe literally leans on the stake, in pro horseshoes counts for 1 point. In amateur games, a leaner usually counts for two points. In the case of one ringer and a closer horseshoe, both horseshoes are scored for a total of four points. If a player throws two ringers, that player scores six points. If each player throws a ringer, the ringers cancel and no points are scored. Such occurrences are called “dead” but are still used toward the pitcher/ringer average. Most games are played to 21, and the winner must win by two.

Single points in amateur games must measure 6 inches or less from any part of the shoe to the nearest part of the stake. Also, a game cannot be won when an opposing player, tossing a shoe, bumps an opponent’s shoe to cause the opponent to reach the winning score be it eleven or twenty-one. The game winning point must be attained by the person tossing the horseshoe pertaining to his own score. Examples: If a player has 10 points and an opponent has 8 points, and the player with 10 points tosses a horseshoe and bumps his opponent’s horseshoe for a ringer, the opponent scores 3 points for a total of 11 points, but does not win the game because of the 2 point rule. If a player has 9 points and an opponent 8 points and the player with 9 points tosses a horseshoe and bumps his opponent’s horseshoe for a ringer, the opponent cannot score 3 points, because the winning point must be attained by his own toss. However, the opponent can take two points, bringing his total point score to 10

 

 

Shuffleboard – A 1632 royal expense for this game

 

In deck shuffleboard, the players use sticks, called cues, to push weighted disks, called pucks, along a usually wooden surface (e.g. the deck of a ship), placing the disk within a triangular scoring zone at the far end of the court. The pinnacle of the triangle points toward the shooter, and the zone is divided horizontally into four numbered sub-zones, the numbers representing point values. If the disk lands completely within the small triangular tip zone without touching any part of the borders of the triangle, it is worth ten points; completely within the trapezoidal second tier of the triangle, it is worth eight points; and completely within the trapezoidal third tier of the triangle, seven points. If the disk lands in the large, rearmost and also trapezoidal ’10 Off’ section, it costs minus ten points. Many boards have a small triangle drawn in the center of the ’10 off’ trapezoid, splitting it and making it harder to land completely inside the section. The game is played in matches of ten frames (a frame is both players or teams taking their turns). The basic strategy involves deflecting the opposition’s disks out of zones with a positive value, and increasing one’s own points by landing disks into areas of a high point value.

Shuffleboard can be played either one-on-one or by two teams of two. After all pucks have been played on one ‘end’, only the winning puck or group of pucks scores (according to the points marked on the board). Play then continues in the opposite direction. The winner is the first to a set number of points (e.g. 15).

 

 

Croquet ~ England by storm in the 1860s.

The point of croquet, of course, is to use your mallet to hit your ball through the wickets and into the stake(s), and finish doing so before your opponent(s). Croquet is usually played as a team guy, with two or three people to a side. The order of play is always blue, red, black, yellow, followed by green and orange if six croquet balls are being used. In team play, blue/black/green goes against red/yellow/orange.

Each player has one shot per turn but can earn extra shots by scoring a wicket or by striking another ball, which is known as a roquet. Scoring earns one bonus shot and roquetting earns two. New bonus shots can only be earned on the final bonus shot, and there’s a limit of two at once. With the optional “deadness” rule, a roquetted ball can’t be struck for a bonus again unless the striking player has first scored another wicket. If a ball stops out of bounds, place it inside the boundary in a direct line from its position.

Croquet wickets have to be run in the proper order and in the right direction.

Nine wicket: bottom two up, bottom right, center, top right, top two up, stake, top two down, top left, center, bottom left, bottom two down, stake

Six wicket: bottom left, top left, top right, bottom right, bottom center, top center, top left, bottom left, bottom right, top right, top center, bottom center (up), stake

 If none of the area parks offer any of the equipment for these games, water games are also great fun and can be played at home. 

Next week, I’ll list a few of our favorites along with a few ‘water’ snacks.

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Money Monday

Fresh Vegetables and Fruits

In the spring, I wrote about container gardens.  Well, the summer has come and my garden is producing beans, peas, and peppers.  The farmers market is flooded with fresh blueberries, peaches, summer squash, raspberries, etc. 

So now begins the time to can and freeze (also the time for cobblers, pies, and crisp!)

Whether you get U-pick blueberries, farmers’ market peaches, apples from a neighbor’s tree, or blackberries by the side of the road, summer offers plenty of inexpensive fruit and vegetables that can
be easily preserved. Look for discounts at grocery store sales, farmer’s markets, or roadside stands. Compare prices, since boxed fruit is often cheaper per pound. Free fruit is even better, if your area has wild fruit like blackberries or blueberries.
 

Whether you decide to freeze or can the fresh produce, preserving is it will have money saving benefits as well as taste bonus.  I prefer my canned vegetables over even the most high end tin canned store green bean. 

But many face the dilemma how to can?   Here are to incredible sites.  One is the basic ‘how-to’s’ and other is a list of recipes (a REALLY long list). 

http://www.canningpantry.com/home-canning-articles.html

http://www.canningpantry.com/home-canning-articles.html

The side note on canning is it can be expensive to start up.  But if you hit estate sales and thrift stores you can usually find jars, rings, and canning kettles for next to nothing.  Also keep in mind once the basic supplies are purchased they are reusable the next year so your yearly cost is the produce and lids.

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Money Monday

10 Healthy foods under a $1.00!!!
Rice – Brown rice retains the most nutritional value and white rice loses the most. Many rice producers enrich white rice with vitamins to add back in some of the nutritional value lost in the processing of rice. When you go to the supermarket many rice products will say “enriched” on the packaging. Even after enrichment whole brown rice is still more nutritional.

Oatmeal – My grandma swore by the health benefits of oatmeal. She had a bowl of oatmeal for breakfast every morning and lived well into her nineties. Oatmeal is rich in dietary fiber and has been shown to lower cholesterol and improve cardiovascular health.  Raisins/apples/nuts/dried fruit are all great stir-in.

Potatoes – As long as potatoes are prepared without loading them up with butter or sour cream they can be an extremely nutritious low calorie staple that’s high in fiber and other vitamins.

Eggs – A great source of affordable low calorie protein. One egg contains just over 5 grams of protein.

Beans –  Garbanzo/Pinto/Navy(white)/red – Rich in dietary fiber and are a great source of protein. A cup of most beans contain more than a quarter of daily recommended protein.
Carrots – Carrots are low in calories and packed with essential vitamins and minerals. They are easy to pack and make a great healthy snack.

Lentils – Lentils are a protein powerhouse, one cup of cooked lentils contains more than a third of recommended daily value of protein. Lentils like most legumes are also packed with cholesterol lowering dietary fiber.
 

Flour Tortilla – A great healthy alternative for bread in making sandwiches. 

Pasta – Is fortified with folic acid and a ½ cup of cooked pasta contains a mere 99 calories, less than half a gram of fat, and less than 5 milligrams of sodium.  This is a highly versatile cheap addition to any house hold’s menu

 
Water – Water is one of the key building blocks of health. Replacing soft drinks and high calorie, sugary drinks is one of the best things you can do for your health. Drinking plenty of water also cuts down on hunger and food consumption.

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Timely Tuesday

The beginning of the month is ideal time to restock the items in your pantry. Also, in May, August, and November I add the staples I keep on hand to go with that season.  May will be items I use for Spring & Summer vegetables and fruits as well as canning supplies, etc.  November is my holiday cooking and winter time menu staples. 

The beginning of the month is also when more coupons are issued and more stores run staple sales at the first of the month.  (See yesterday’s post of coupon websites)

What should be on your Pantry checklist? Key ingredients you repeatedly use throughout the month.  If you make menus that this list will reflect the next four weeks of meals, if you’re a night by night meal person this will make your life so much easier.

I made a master list and posted it on the door to my pantry so whenever I remove an item I can mark.  NO memory for me, I’ve made way too many batches of cookies with borrowed sugar.

I add items as new recipes become mainstays in my menus or subtract items when season’s change.

 

Here are some links to pantry list that you can add or delete to.

http://www.betterbudgeting.com/freeworksheets/pantrylistprint.htm

http://oldrecipebook.com/basicpantrylist.shtml

What are some of the basics you keep in your pantry?  What is your favorite ‘pantry’ recipe?

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Money Monday

Before I begin this post, let me remind everyone I’m not thirty because I want to be.  It was born out of necessity and continues out of it. 

I’ve blogged about a couple of ways to save money and discussed what a bargain is. So this week, I thought what the heck let’s actually talk about money on money Monday.

There is a ton of suggestions on how to build your savings account.  From paying yourself, to skipping the cup of Starbucks in the morning to keeping all change in a jar. 

Most of these don’t work for me personally or many of my friends.  There just isn’t enough money to pay myself…it’s just not there.  I don’t do Starbucks and I generally need the change to cover a bill. 

However, I do HAVE a couple of ways to save. I don’t have a budget really; we live pretty much on a what comes in goes out for bills life.  But of course there are the ‘flexible’ things…i.e. groceries.  (Are you seeing a pattern here – — most of my post deal with food in one way or another.) 

If at the end of the month we have any money to save, this is where it comes from.  I have a set amount that I can spend each week/bi weekly/monthly on food (this includes soaps, dog food, cleaning products anything along those lines).  I have 120 dollars set aside.  Now, if you’ve read my past post you know I’m a coupon clipper and buy only what is on sale.  My local store summarizes what my savings are between the two.  I’ve had it suggested I save that amount because without the effort we wouldn’t have saved that.  Again, I don’t coupon or sale shop because it’s a hobby, so I don’t have the 50 to 60 dollars I usually save, if you do – BANK IT!!!!

When the end of the month rolls around and whatever I have left in the ‘food’ envelope is deposited directly into our savings.  Sometimes it is two dollars; sometimes twenty and other’s it’s nothing.  Regardless of the amount I deposit it.  Those two and three dollars add up.  I also deposit all rebate checks into our savings.    

Another trick…I have our savings in a different bank.  Why?  Because then I can’t easily transfer funds.  Funny, how I never transferred money into the savings just out of.  Now, I really evaluate if we can’t squeeze it out and most of the time we can. 

So what are some clever ways you have devised to save money?

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Money Monday – Breakfast – a double duty.

Strata are wonderful versatile dishes.  They’re cheap and make a large quantity.  You can make them with meat, without meat, with cheese, without cheese, with vegetables or without vegetables.  The base for any strata is eggs, milk, and bread.   For the bread part I’ve used dry hot dog buns, left over garlic bread, and bagels.  In the strata pictured below, I used old bagels purchased from my local bakery and sausage.  The sausage was on sale and I had a coupon (topic for another Money Monday) also my local bakery is not open on Sunday’s so everything is 75% off after 1:00 p.m. on Saturdays.  I do use flavored bagels like, garlic and cheese or everything bagels, now in truth I haven’t tried any of the fruit one.  My total cost for the strata I made was $6.00 which figures out to fifty cents a serving.  Besides being a cheap dish to make, it’s a great time saver during the week. The leftover’s heat up nicely.  Now my two children are in their teens, so they pretty much fend from themselves, but when they were younger, and I had to scramble to feed them breakfast before running out the door to work and school this was a life saver. 

 

 

Here is the recipe for the strata pictured above:  

3 old bagels (I used asiago garlic cheese)

1 ½ lb bulk sausage (Mine has bulk Italian)

1/3 cup chopped onion

¼ cup chopped green pepper

6 eggs

3 cups of milk

½ teaspoon Italian season

¼ teaspoon garlic

1/3 cup of parmesan cheese

Grease a 13×9 pan.  Cube bagels (or whatever bread you’re using) into bite size pieces and disturb equally in the pan.  Cook sausage with onion and green pepper.  Sprinkle over bread.  In food processor or with mixer combine eggs, milk and seasonings, until frothy, pour over sausage bread mixture.  Cover and refrigerate overnight.  Bake, covered, at 325 for 1 hour and 20 minutes.  Uncover, sprinkle with parmesan cheese and bake an additional 10 minutes or until a knife inserted comes out clean.  Let stand for 5 minutes before serving.

Remember the key thing to making this dish a money saver is to use what’s on hand or on sale.  Don’t be afraid to experiment with this recipe.  One of the best one’s I’ve ever made, had a base of left over garlic bread mixed with zucchini, mushrooms, and ham all leftovers. 

Here are some links to other strata dishes. 

 http://www.cooks.com/rec/search/0,8-00,Classic+Cheese+Strata,FF.html

 

 

Next week, I’ll some suggestions on menu planning.  Something I fought against but as they say in the frugal world, I’ve seen the money.

 

 

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