Re: Eat on $25 a week
Christine Dabney
<uh...@default.web> wrote:
>There was a thread on welfare not too long ago. I didn't really read or
>participate in the thread much. This article in the St. Louis Post
>Dispatch was interesting. Note the comments on the right of the page after
>the challenge was over. Enjoy the read... or not.
I enjoyed this a great deal, but then again, this is one of my
"soapbox" issues.
My challenge is, and has been for some time, to see if I can eat well
on a strict budget. Ya know how Rachel Ray used to have the $40/day
show? Well, my challenge is to eat well on $49/week.
People talk about how knowing how to cook is key to this, but I think
knowing how to shop is just as important. It can be done, even in
this economy...and be done well.
I am contemplating a blog based on this concept...as it fascinates me
to no end. Sort of like a challenge to myself..
Stay tuned...
Christine
blake murphy
> There was a thread on welfare not too long ago. I didn't really read or
> participate in the thread much. This article in the St. Louis Post
> Dispatch was interesting. Note the comments on the right of the page after
> the challenge was over. Enjoy the read... or not.
>
> http://www.stltoday.com/stltoday/news/stories.nsf/newswatch/story/9BCBDEBC3
> 473D4AD862574D8000FE449?OpenDocument
>
> or tiny
>
> http://tinyurl.com/foodstampchallenge
>
> Michael
the commenters were pretty civil, which frankly surprised me.
i did wonder whether any of the participants lost weight on their austerity
diet.
your pal,
blake
flitterbit
guarantee for the future.
George Shirley
> Christine Dabney <arti...@ix.netcom.com>
> news:8htme49vaaedj8fqd...@4ax.com: in rec.food.cooking
> challenge my food budget. Thankfully I haven't had to. It wouldn't work
> around here anyway. Steven would just cheat on the challenge by eating
> in the cafeteria or out of the vending machines at work.
>
> Michael
>
>
I just checked my financial software, we averaged $77.00 a week for the
year 2007. Of course this includes household needs such as TP, etc. plus
extra food for when the descendants come to pig out. Plus we get a good
bit of our vegetables and fruit from our garden. We could probably live
on $25.00 a week and may have to in the future but I'm trying to avoid
it if possible.
Karen
> I just checked my financial software, we averaged $77.00 a week for the
> year 2007. Of course this includes household needs such as TP, etc. plus
> extra food for when the descendants come to pig out. Plus we get a good
> bit of our vegetables and fruit from our garden. We could probably live
> on $25.00 a week and may have to in the future but I'm trying to avoid
> it if possible.
Is this $77 per person. Or if $77 is for the household, are there any
teenager?
Interesting subject!
Karen
Default User
> There was a thread on welfare not too long ago. I didn't really read
> or participate in the thread much. This article in the St. Louis
> Post Dispatch was interesting. Note the comments on the right of the
> page after the challenge was over. Enjoy the read... or not.
I read it in the Sunday paper. I didn't think their shopping choices
were all that great, but it's an interesting exercise.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
George Shirley
church, etc.
Sqwertz
> There was a thread on welfare not too long ago. I didn't really read or
> participate in the thread much. This article in the St. Louis Post
> Dispatch was interesting. Note the comments on the right of the page after
> the challenge was over.
$25/week is too low. A single person on food stamps gets about
$42/week. The USDA sets that amount and it's the same for everyone
regardless of the state you live in.
Don't know where they got that $25.38 number.
Gee - they wouldn't be trying to sensationalize a story would they?
Nah. Not a reporter.
-sw
Andy
> Check out our new baby. Her name is Swiffer:
Michael!!!
Made me think of Swiffer Duster!!! :(((
Cute kitten! May she have all nine lives!
Best,
Andy
jmcquown
Where'd you get that figure? When I got food stamps it was $130 a month.
Jill
Gregory Morrow
Sqwertz squirts:
> Michael "Dog3" wrote:
>
> > There was a thread on welfare not too long ago. I didn't really read or
> > participate in the thread much. This article in the St. Louis Post
> > Dispatch was interesting. Note the comments on the right of the page
after
> > the challenge was over.
>
> $25/week is too low. A single person on food stamps gets about
> $42/week. The USDA sets that amount and it's the same for everyone
> regardless of the state you live in.
Nope, not in Illinois it isn't...:
http://www.illinoislegalaid.org/index.cfm?fuseaction=home.dsp_content&contentID=871
A single person with an income of $800.00 per month paying $400.00 in rent
qualifies for a benefit of a little over a a hundred bux per month according
to the above calculator..
--
Best
Greg
Gregory Morrow
Michael "Dog3" wrote:
> Andy <q> news:Xns9B3084D...@216.196.97.136: in rec.food.cooking
> That's how she got her name. When she first came home she darted behind
> the refrigerator and came out looking like the bottom of my Swiffer
sweeper
> after sweeping the kitchen floor.
She is a darling baby and her fluffy pic is now on my rotating screen
saver...
[the cyberkrotchstench has a new kitten too, it's dubbed "Sniffer"...]
--
Best
Greg
kilikini
Here in Florida a family of four gets $400 a month - $25 a week.
kili
kilikini
I meant, per person.......
kili
Gregory Morrow
kilikini wrote:
Steve is wrong, Kili, the amount is based on a number of variables. I've
known single folks here in Illannoy who've gotten differing amounts, from
$25.00 *per month* on up...
The USDA might have "guidelines", but that's all they are. When you cut to
the quick the actual amount received may vastly differ from the sugggested
guidelines...
--
Best
Greg
Sqwertz
> Where'd you get that figure? When I got food stamps it was $130 a month.
I pretended I was deadbeat from Missouri and went here:
http://www.foodstamps-step1.usda.gov/fns/
The current rate is $166-170/month. It's gone up several times in the
last couple of years. Last I got food stamps, unemployed and going to
school about a year ago, I got $156/month.
-sw
Sqwertz
> Here in Florida a family of four gets $400 a month - $25 a week.
The current federal rate for for a family of 4 if $588. The benefit
amount can be lowered if they're reporting some sort of income or
assets. Perhaps your neighbors are under-reporting their monthly
allowance to you'll feel sorry for them and bake them pink birthday cakes!
-sw
Sqwertz
You only make $800/month?
Income will of course lower the benefit. Duh. The example in the
article wasn't a working person otherwise they'd have even *more* money
to spend on food.
-sw
Gregory Morrow
Sqwertz wrote:
> Gregory Morrow wrote:
> > Sqwertz squirts:
> >
> >> Michael "Dog3" wrote:
> >>
> >>> There was a thread on welfare not too long ago. I didn't really read
or
> >>> participate in the thread much. This article in the St. Louis Post
> >>> Dispatch was interesting. Note the comments on the right of the page
> > after
> >>> the challenge was over.
> >> $25/week is too low. A single person on food stamps gets about
> >> $42/week. The USDA sets that amount and it's the same for everyone
> >> regardless of the state you live in.
> >
> >
> > Nope, not in Illinois it isn't...:
> >
> >
http://www.illinoislegalaid.org/index.cfm?fuseaction=home.dsp_content&contentID=871
> >
> >
> > A single person with an income of $800.00 per month paying $400.00 in
rent
> > qualifies for a benefit of a little over a a hundred bux per month
according
> > to the above calculator..
>
> You only make $800/month?
Uh, NO, Steve...I merely plugged that in as an example...'course I am *not*
inviting you to shack up with me.
;-D
> Income will of course lower the benefit. Duh. The example in the
> article wasn't a working person otherwise they'd have even *more* money
> to spend on food.
You made a *blanket* statement in your original post, e.g. "...a single
person on food stamps..."
Don't be prevaricating, Steve, God sees *everything* you write on Usenet and
notes it in his _L'il Book 'o Sqwertzisms_...
--
Best
Greg
Nancy Young
> rec.food.cooking
> That's how she got her name. When she first came home she darted
> behind the refrigerator and came out looking like the bottom of my
> Swiffer sweeper after sweeping the kitchen floor.
What I want to know is this. Your kitchen is brand new.
How come it's already so dusty behind your refrigerator??
Heh. nancy
Sqwertz
> Don't be prevaricating, Steve, God sees *everything* you write on Usenet and
> notes it in his _L'il Book 'o Sqwertzisms_...
And he's see all those womens clothes you wear when you dress up as a
drag queen and walk the streets on Saturday nights.
(Yes folks, Greg really *is* a drag queen in case you didn't know. I'm
not just making this up as a childish insult).
Now it's time to plonk you in the newsreader at work, too. You bore me.
-sw
Christine Dabney
wrote:
I seem to remember you eating pretty well during that time...if one
can judge by the descriptions and pictures you posted. Or am I not
remembering correctly?
I think that amount is doable...with a lot of diligence, good shopping
and cooking habits...and no waste.
Christine
Tara
<arti...@ix.netcom.com> wrote:
>People talk about how knowing how to cook is key to this, but I think
>knowing how to shop is just as important. It can be done, even in
>this economy...and be done well.
I agree. It is important to know how to shop, manage leftovers, and
manage your pantry.
>I am contemplating a blog based on this concept...as it fascinates me
>to no end. Sort of like a challenge to myself..
I'd read it! It fascinates me, too. I love to read The Tightwad
Gazette.
Tara
Dan Abel
Sqwertz <swe...@cluemail.compst> wrote:
> Michael "Dog3" wrote:
>
> > There was a thread on welfare not too long ago. I didn't really read or
> > participate in the thread much. This article in the St. Louis Post
> > Dispatch was interesting. Note the comments on the right of the page after
> > the challenge was over.
>
> $25/week is too low. A single person on food stamps gets about
> $42/week. The USDA sets that amount and it's the same for everyone
> regardless of the state you live in.
>
> Don't know where they got that $25.38 number.
The article stated that it was the average in that state for a disabled
person. Perhaps some collected disability pay and that reduced
benefits, or perhaps some were partially disabled and were able to earn
some money, but not enough to live on.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Ozark Baby
>There was a thread on welfare not too long ago. I didn't really read or
>participate in the thread much. This article in the St. Louis Post
>Dispatch was interesting. Note the comments on the right of the page after
>the challenge was over. Enjoy the read... or not.
>
>http://www.stltoday.com/stltoday/news/stories.nsf/newswatch/story/9BCBDEBC3
>473D4AD862574D8000FE449?OpenDocument
>
>or tiny
>
>http://tinyurl.com/foodstampchallenge
>
>Michael
That was an interesting article and the comments were interesting.
Your cat is a doll. She/he looks so royal-like! ;-)
Christine Dabney
wrote:
Well..I have been doing a lot of thinking about it lately. It is
still only in the thinking stage, and I am trying to deal with some
other issues before I get started on it.
I know nothing about blogging, but I did sign up at one blogging site.
I might change that, and go with another site, as I did read somewhere
that some of the really great blogs prefer certain sites/software over
others.
Ideally, I would like to be able to have contributions...maybe in
terms of comments or even if folks wanted to guest blog from time to
time on this idea.
And then there is the planning for the premise of this. I get paid
every 2 weeks, and as it stands now, I take out my allotted money for
the two weeks on the payday. So for two weeks, I have $80 with which
to work. However, like many folks, I don't operate in a vacuum, since
I have a decent pantry/fridge/freezer stock. I have tons of spices
from Penzeys, and I have a lot of stored bulk foods, like rice, beans,
canned goods, meats/poultry in the freezer, etc. That may seem like
cheating, but this is the way I work. I buy on sale: for instance
this past week, I bought whole chickens on sale for $0.69/pound. I
bought enough to last til the next sale like this, which might be a
month or so down the road. I tend to cook a whole chicken about once
a week, so I plan accordingly.
I did the same a week or so ago for gorgeous sirloin pork chops (at
the same market) for $1.79/pound. I split up the package I got into
smaller bags and will pull them out as I need them.
One of the things I want to figure in, is the concept of stocking up,
and how that fits into this food budget. I am not really very good at
explaining this..and I am trying to figure out the ground rules of
this...and keeping in the budget, both for blog purposes, and for just
in general budgeting.
I have all sorts of ideas for this...such as posting the links to the
store ads/flyers I use..and what I will plan to buy for the week,
depending on the sales. Not every week has buys like that, and some
weeks I live on what I have already gotten, excluding fresh produce.
Tonight, I am using the carcass of the roasted chicken I cooked a few
days ago, to make a basic broth: I don't want to waste the carcass.
Then, with another one of the chickens I got this past week (I picked
up a few more today on the way home from work) I am going to make a
new dish for me: Hainanese Chicken Rice. I saw this on No
Reservations and it intrigued me, and then I started seeing this pop
up on various food forums and blogs. It feels (in my mind) like
perfect comfort food. And not very expensive.
http://www.seriouseats.com/recipes/2008/09/hainanese-chicken-rice-singapore-recipe.html
Christine
koko
<uh...@default.web> wrote:
>There was a thread on welfare not too long ago. I didn't really read or
>participate in the thread much. This article in the St. Louis Post
>Dispatch was interesting. Note the comments on the right of the page after
>the challenge was over. Enjoy the read... or not.
>
>http://www.stltoday.com/stltoday/news/stories.nsf/newswatch/story/9BCBDEBC3
>473D4AD862574D8000FE449?OpenDocument
>
>or tiny
>
>http://tinyurl.com/foodstampchallenge
>
>Michael
There was a big ol' discussion on chowhound on eating on $3.00 a day.
One person did it and posted results.
http://chowhound.chow.com/topics/420878
http://chowhound.chow.com/topics/420877
koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/4
Arri London
Michael \"Dog3\" wrote:
>
> There was a thread on welfare not too long ago. I didn't really read or
> participate in the thread much. This article in the St. Louis Post
> Dispatch was interesting. Note the comments on the right of the page after
> the challenge was over. Enjoy the read... or not.
>
> http://www.stltoday.com/stltoday/news/stories.nsf/newswatch/story/9BCBDEBC3
> 473D4AD862574D8000FE449?OpenDocument
>
> or tiny
>
> http://tinyurl.com/foodstampchallenge
>
> Michael
>
>
The two of us stick to a budget of about USD35.00 per week. That's food
only. There *is* padding in there for treats. We eat very well indeed!
It's all about the shopping and knowing what to do with it in the
kitchen.
cshenk
> The two of us stick to a budget of about USD35.00 per week. That's food
> only. There *is* padding in there for treats. We eat very well indeed!
> It's all about the shopping and knowing what to do with it in the
> kitchen.
Very hugely true. Although I normally spend a little more than 35$ a week
each here, that is only because food in this area is cheaper than the
average USA prices but I like some of the good $15/lb fish stuff. Some
months I spend more, others less. It's not so much 'economizing' as what we
like (and are used to eating) happens to be less expensive than T-bone for
the most part.
It's seasonal. As fall crops come in, I got 230$ worth for 3 weeks for the
3 of us but that included non-food things like dishwasher soap etc. Call it
200$ in food? Hit 22$ a week each just then but normally I hit nearer 40$
each a week.
Chun King
Sqwertz wrote:
> Gregory Morrow wrote:
>
> > Don't be prevaricating, Steve, God sees *everything* you write on Usenet
and
> > notes it in his _L'il Book 'o Sqwertzisms_...
>
> And he's see all those womens clothes you wear when you dress up as a
> drag queen and walk the streets on Saturday nights.
>
> (Yes folks, Greg really *is* a drag queen in case you didn't know. I'm
> not just making this up as a childish insult).
That's right, and I wear size 14EE heels...they are steel - reinforced too,
and Steve sez he's buying a coupla new pairs for me for xmas...
He's taking me to The Mansion On Turtle Creek in Dallas for New Year's
Eve...we are getting the deluxe "spa" package...
> Now it's time to plonk you in the newsreader at work, too. You bore me.
>
I am KRUSHED, darling...!!!
:-(((
--
Best
Greg
" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking
Tara
<arti...@ix.netcom.com> wrote:
>And then there is the planning for the premise of this. I get paid
>every 2 weeks, and as it stands now, I take out my allotted money for
>the two weeks on the payday. So for two weeks, I have $80 with which
>to work. However, like many folks, I don't operate in a vacuum, since
>I have a decent pantry/fridge/freezer stock. I have tons of spices
>from Penzeys, and I have a lot of stored bulk foods, like rice, beans,
>canned goods, meats/poultry in the freezer, etc. That may seem like
>cheating, but this is the way I work. I buy on sale: for instance
>this past week, I bought whole chickens on sale for $0.69/pound. I
>bought enough to last til the next sale like this, which might be a
>month or so down the road. I tend to cook a whole chicken about once
>a week, so I plan accordingly.
>
>I did the same a week or so ago for gorgeous sirloin pork chops (at
>the same market) for $1.79/pound. I split up the package I got into
>smaller bags and will pull them out as I need them.
>
>One of the things I want to figure in, is the concept of stocking up,
>and how that fits into this food budget. I am not really very good at
>explaining this..and I am trying to figure out the ground rules of
>this...and keeping in the budget, both for blog purposes, and for just
>in general budgeting.
I understand what you are saying. You buy what you need to stock your
kitchen when it is on sale for a good price. Then you can plan menus
based on what you have on hand, rather than what is on sale at the
time.
Tara
Christine Dabney
wrote:
>I understand what you are saying. You buy what you need to stock your
>kitchen when it is on sale for a good price. Then you can plan menus
>based on what you have on hand, rather than what is on sale at the
>time.
>
>Tara
Sometimes I plan according to what is on sale that week. Some things
are seasonal, and accordingly the price falls. It makes sense (at
least to me) to cook seasonally as well. The flavor is the best, the
price is probably the best, and it just fits with the mood, climate,
etc.
However, I still stock up, as I may want that particular thing for
something else. However, I might use a part of whatever I get, for
meals that week.
Christine
Gregory Morrow
Michael "Dog3" wrote:
> "Gregory Morrow" <zklm4...@zsnss.ch> news:-
> 9KdneB6vfm2PXbV...@earthlink.com: in rec.food.cooking
>
> >
> > She is a darling baby and her fluffy pic is now on my rotating screen
> > saver...
>
> She says she's honored to be your screen saver ;)
Her warm fuzziness will keep me company on cool evenings...
:-)
> > [the cyberkrotchstench has a new kitten too, it's dubbed "Sniffer"...]
>
> Surely she didn't name her cat, "Sniffer"... did she?
She had to have the vet disconnect the poor thing's olfactory nerves...!!!
;-)
--
Best
Greg
Gregory Morrow
Christine Dabney wrote:
I am going great guns with the crockpot cooking this past week or so. I've
made three different things - a gumbo, a creamy curried tomato - sausage 'n
veg soup, and a squash and sausage concoction [will post a receipt for the
latter] - most of which has gone into the freezer. That way I'll have stuff
stocked for possible entertaining, besides saving money. The frozen soups
are very "dense" so I can add fresh veg, etc. to them when I serve them.
This week I've only spent money on coffee, milk, some salad stuff...the
previous two weeks I spent some goodly dough on stocking up. I bought a
load of colored bell peppers at the local farmer's market down the street
when they were closing up, I got them for half - price; these I've diced and
frozen. Loaded up on dried beans for 50 cents per lb. when they were on
sale, etc. I am also baking my own bread, I bought the flour on sale this
past August...
I want some "treats" this coming autumn - winter, e.g. nice shrimp and
seafood, premium cuts 'o meat, etc...I'll be able to get them by somewhat
budgeting for them. In fact the next coupla weeks I'm going to see if I can
stick to a $25.00 per week grocery budget, I'm sure I can do it...
I'm not on any extreme budget or anything but I've noticed that grocery
prices are up roughly 20%, even when things are on sale...
Am I saving money? I'd like to think so. I'm certainly saving money as
opposed to quite a few I know who are complaining about "tough times" and
"high prices" who still refuse to budget and learn some rudimentary cookery
skills, and they still eat expensive krap carry - out most meals and have a
costly Starbucks habit...
--
Best
Greg
Christine Dabney
<help...@brokeiniceland.is> wrote:
>I am going great guns with the crockpot cooking this past week or so. I've
>made three different things - a gumbo, a creamy curried tomato - sausage 'n
>veg soup, and a squash and sausage concoction [will post a receipt for the
>latter] - most of which has gone into the freezer. That way I'll have stuff
>stocked for possible entertaining, besides saving money. The frozen soups
>are very "dense" so I can add fresh veg, etc. to them when I serve them.
>This week I've only spent money on coffee, milk, some salad stuff...the
>previous two weeks I spent some goodly dough on stocking up. I bought a
>load of colored bell peppers at the local farmer's market down the street
>when they were closing up, I got them for half - price; these I've diced and
>frozen. Loaded up on dried beans for 50 cents per lb. when they were on
>sale, etc. I am also baking my own bread, I bought the flour on sale this
>past August...
I have been doing that too. I got a boatload of ripe tomatoes a week
or two ago, and slow roasted them. They are in the freezer now, to be
used in some dishes...among them a cream of roasted tomato soup.
The chicken thighs I got a few weeks ago, have been turned into stock,
and it is now in my freezer. I used the meat for chicken salad, for
my sandwiches at work.
I think with stocking up this way, one can just spend money on things
like you mentioned...fresh produce, salad ingredients, cream... I
would say milk, but Albertsons here has been having these regular
sales of half gallons of milk, for $1 each. I got several when they
went on sale, and they are also in my freezer. Every time they go on
sale, I replenish the ones I have already used.
>
>I want some "treats" this coming autumn - winter, e.g. nice shrimp and
>seafood, premium cuts 'o meat, etc...I'll be able to get them by somewhat
>budgeting for them. In fact the next coupla weeks I'm going to see if I can
>stick to a $25.00 per week grocery budget, I'm sure I can do it...
That should be interesting! Care to chronicle how you do it here in
rfc? I, for one, would be very interested in reading this. Might give
me ideas too. I want to stay below my target funds every week, if I
can...down to about your level.
I am still trying to figure out how to factor in the cost of stocking
up, with the weekly budget amount. Not very good at math here...
Christine
Giusi
Tara > wrote:
>
>>People talk about how knowing how to cook is key to this, but I
>>think>>>knowing how to shop is just as important. It can be done, even
>>in>>>this economy...and be done well.
>>
>>I agree. It is important to know how to shop, manage leftovers, and
>>manage your pantry.
>>
>>>I am contemplating a blog based on this concept...as it fascinates me
>>>to no end. Sort of like a challenge to myself..
> Well..I have been doing a lot of thinking about it lately. It is
> still only in the thinking stage, and I am trying to deal with some
> other issues before I get started on it.
>
> I know nothing about blogging, but I did sign up at one blogging site.
> I might change that, and go with another site, as I did read somewhere
> that some of the really great blogs prefer certain sites/software over
> others.
>
> Ideally, I would like to be able to have contributions...maybe in
> terms of comments or even if folks wanted to guest blog from time to
> time on this idea.
>
> And then there is the planning for the premise of this. I get paid
> every 2 weeks, and as it stands now, I take out my allotted money for
> the two weeks on the payday. So for two weeks, I have $80 with which
> to work. However, like many folks, I don't operate in a vacuum, since I
> have a decent pantry/fridge/freezer stock. I have tons of spices from
> Penzeys, and I have a lot of stored bulk foods, like rice, beans,
> canned goods, meats/poultry in the freezer, etc. That may seem like
> cheating, but this is the way I work.
> Christine
Christine, you have to account for what you use from the pantry to make this
work. There are a number of blogs on this subject or that include this
subject once a week or so. One place to find them is at BlogHer.
You can't treat your pantry and spice collection as donations from your rich
uncle and still be as genuine as other bloggers. The way blogging works is
you need to earn your stripes and then you can get guest bloggers and
commenters come when they get attached to you.
I like Wordpress software best and hate Blogger. Blogger has some severe
problems at times with the background applications. I have a blog with
each, so I have side by side experience.
Christine Dabney
>Christine, you have to account for what you use from the pantry to make this
>work. There are a number of blogs on this subject or that include this
>subject once a week or so. One place to find them is at BlogHer.
>
>You can't treat your pantry and spice collection as donations from your rich
>uncle and still be as genuine as other bloggers. The way blogging works is
>you need to earn your stripes and then you can get guest bloggers and
>commenters come when they get attached to you.
I am not doing this for anyone but me. If anyone wants to read it,
that is fine. And if anyone wants to comment that is fine too. I
am not doing it to earn my stripes, or anything like that. Blogging
just happens to be the medium that I am thinking that I want to use. I
could do it here too, instead.
Just a personal project,and I will do it the way I have mentioned. It
isn't a competition. ;) I will take my allotted money for each pay
period and do my best to live under that amount. Yes, I will use up
my stocks too...but that is the way I am going to do this. As time
goes on, it will become more even....
And no, it is probably not the way you or a lot of folks do it. But
again, this is just my own personal project....
Christine
Giusi
>>Christine, you have to account for what you use from the pantry to make
>>this work. There are a number of blogs on this subject or that include
>>this >>subject once a week or so. One place to find them is at BlogHer.
> And no, it is probably not the way you or a lot of folks do it. But
> again, this is just my own personal project....
>
> Christine
That's fine. You mentioned guest bloggers and comments, so I reckoned...
Food blogging is hard work. If I had no motive except expressing myself I
sure wouldn't do it. It's my urge to convince people that real cooking
isn't hard to do that keeps me going, and comments do help.
Christine Dabney
wrote:
>That's fine. You mentioned guest bloggers and comments, so I reckoned...
Well..I will see what happens. I know most blogs (and I read a lot of
them) generally allow for comments. And I probably will be no
exception. But I am not courting them. The guest blogging idea is
just that, an idea. And again, I am not doing it except for myself.
>Food blogging is hard work. If I had no motive except expressing myself I
>sure wouldn't do it. It's my urge to convince people that real cooking
>isn't hard to do that keeps me going, and comments do help.
I understand. It might turn out to be more than I want to do. I could
probably do the exact same thing here on rfc, but a blog sounds like
fun at the moment. I would love to share, but I don't have a motive
in it, other than sharing. And if the personal project really gets
going, and does take off, maybe it will help someone else. But that
isn't my prime motive. And some of the most successful blogs I have
read (and which are widely read these days) seem to be mostly for the
passion they have about food, or whatever, and to celebrate that. At
least that was how they started.
Although I would love to teach folks to shop and cook most
effectively.
Christine
>
Andy
> Although I would love to teach folks to shop and cook most
> effectively.
Christine,
Add this... "for smooth sailing in the aisles," the best time for supermarket
shopping is after dinnertime.
Best,
Andy
koko
<arti...@ix.netcom.com> wrote:
>On Wed, 8 Oct 2008 09:25:43 +0200, "Giusi" <decob...@yahoo.com>
>wrote:
>
>
>>That's fine. You mentioned guest bloggers and comments, so I reckoned...
>
>Well..I will see what happens. I know most blogs (and I read a lot of
>them) generally allow for comments. And I probably will be no
>exception. But I am not courting them. The guest blogging idea is
>just that, an idea. And again, I am not doing it except for myself.
I am only familiar with typepad blog hosting, but if you pay a little
more per year you are allowed guest bloggers. That's how Kirk runs his
very popular blog http://www.mmm-yoso.typepad.com/ and it works great
for him.
>
>>Food blogging is hard work. If I had no motive except expressing myself I
>>sure wouldn't do it. It's my urge to convince people that real cooking
>>isn't hard to do that keeps me going, and comments do help.
I haven't found food blogging hard work at all, but mine is a
non-commercial just for fun type of blog.
>
>I understand. It might turn out to be more than I want to do. I could
>probably do the exact same thing here on rfc, but a blog sounds like
>fun at the moment. I would love to share, but I don't have a motive
>in it, other than sharing. And if the personal project really gets
>going, and does take off, maybe it will help someone else. But that
>isn't my prime motive. And some of the most successful blogs I have
>read (and which are widely read these days) seem to be mostly for the
>passion they have about food, or whatever, and to celebrate that. At
>least that was how they started.
>
>Although I would love to teach folks to shop and cook most
>effectively.
>
>Christine
I can't wait for you to start blogging Christine. I know it will be
chock full of informative and fun "foodie stuff"
Christine Dabney
>I can't wait for you to start blogging Christine. I know it will be
>chock full of informative and fun "foodie stuff"
Oh gosh Koko...
I would hope mine could be as half as good as yours!!! I am just
pushing ideas around in my head for now...
Maybe I should just go ahead with it, no matter what...LOL. It's not
like it is a business venture or anything...no money riding on it, or
anything. Just fun.
Christine
Gregory Morrow
Christine Dabney wrote:
Go for it I say...
Heck, my "spreadsheet" is a yellow legal pad so I'd prolly be all at sea
with doing such a thing, but then I'm pretty incapable of even writing out a
recipe, lol...
:-)
--
Best
Greg
cshenk
> isn't a competition. ;) I will take my allotted money for each pay
> period and do my best to live under that amount. Yes, I will use up
> my stocks too...but that is the way I am going to do this. As time
> goes on, it will become more even....
>
> And no, it is probably not the way you or a lot of folks do it. But
> again, this is just my own personal project....
Not to worry! Oh, the easiest way to account for the 'stocking up' part, is
when you actually use it. Some things will be 'freebies' in our case, such
as the bones reused to make stock.
Here's a sample from this past 7 days. It accounts for all but Charlotte's
school lunches (8$ a week). The 'servings =' the number of individual
servings and are approximate.
1 medium whole chicken- $3.50 roughly at .79/lb (was a little less than
5lbs).
(add .20 various dryrub spicing)
- chicken salad from the breast (we like dark meat);servings= 8
(add .50 mayo and veggies)
- thighs, drumsticks, and wings; servings = 4
- scrap bits, assorted, about 2 cups? chicken cassarole; servings= 6
(add .50 canned soup, .50 pasta, and .50 various veggies and spices)
Total 5.70$ 18 servings, or 6 'main course' lunch/dinner meals for us 3
Freebies: 2 cups chicken neck and gizzard soup (servings = 3), 1.5qt stock
(basic used elsewhere)
Sides to match-
- average 1.5 cups cooked rice a day per person; servings = 2
(.50 a day each and add an average of .10 spices such as ebi or wakame
2xweek)
(easier to say 11$ a week for 3 of us or 3.66 each a week).
- green beans- fresh in season, canned when not, usually 1.00 for meals = 3
(canned uses 2 cans at .50 ea. Weekly used 2 times for .33 per serving
or .66 a
week per person)
- fresh kangkoon or chinese brocolli, (other greens seasonally)
(.25 per serving if that, serving size 3/4 cup cooked)
(done at least once a day, call it 10 meals a week or 30 servings for
7.50$ a
week or 2.50 a person a week)
- seasonal fruits- various
(hard to average, this past week spent about 1$ per person a day but can
easily
hit 3$ a person a day for servings = 2. going with this week at 7$ per
person)
- home made bread, breadmaker, bake 2 lb loafs every 3 days; servings =
7x2=14
(ingredients vary but usually about 1$ loaf, many are .75. 14 servings of
2 loaves
for 2$ total and .67 a person a week)
- fresh veggies, 'other', winter squashes, daikon, onions this week; these
are either
served as side dishes or become parts of other dishes.
(most are .15 a serving, but some are more, 10$ a week usually for 3 so
3.66$ as
bulk basic is easiest way per person a week)
Odd lots, munchies etc.
- eggs, 1.19$ for 12
(2 end up in bread or other things (freebies) and rest makes 5 servings
at .23 each)
- condiments- various, hot sweet chile sauce, banana sauce, soy sauce,
mirin, sake
(commonly about 3$ a week or 1$ a person)
- cheese and side things like jelly or peanut butter
(about 2 meals each a week per person, 6 servings at roughly .25 each or
.50 a
week per person)
- various 'junk foods' like saltines, sardines, corn chips
(6$ a week or 2$ a person)
Thats 25.15 a person sans the main dish above and 26.05 with the main dish.
Now, how it really works out is we have some other meat catagories in there
but the 'sides' and such swap about in prices and type. So, it still runs
the same 'pretty much' but you'll see more potatoes or yams (or taro) and
dried lima beans etc where you get a meal for a dime or so matched with
other meals of local seasonal seafoods. We arent vegetarians, but due to
health reasons we eat less meat than average. Commonly 3oz a day unless
fish/seafood then we go 6oz or so. That 'chicken' above might be a nice
stuffed squid (costs about the same to get a big one here).
Whats the big difference here really? Very few 'pre-made' foods are used.
I spent 230$ at the commisary last trip for a 3 week load of food. Thats
25.5$ a person and it did indeed include ice cream (breyers), 3 large frozen
supreme pizzas (3$ each, 1$ a person for a meal) and the candy for Halloween
(8$ worth, suitable for my area).
koko
<arti...@ix.netcom.com> wrote:
>On Wed, 08 Oct 2008 06:50:10 -0700, koko <ko...@letscook.com> wrote:
>
>
>>I can't wait for you to start blogging Christine. I know it will be
>>chock full of informative and fun "foodie stuff"
>
>Oh gosh Koko...
>
>I would hope mine could be as half as good as yours!!!
You are too kind. I just use a predesigned theme and point and click.
Have you seen Kimberly's (Nexus) http://eating-sandiego.blogspot.com/
It's great.
>I am just >pushing ideas around in my head for now...
>
>Maybe I should just go ahead with it, no matter what...LOL. It's not
>like it is a business venture or anything...no money riding on it, or
>anything. Just fun.
>
You only post what and when you want. No deadlines or schedules.
>Christine
Jump right in girl, the water's fine. ;-)
Saerah Gray
news:oNLGk.59521$XB4....@bignews9.bellsouth.net:
> Michael "Dog3" wrote:
>> Christine Dabney <arti...@ix.netcom.com>
>> news:8htme49vaaedj8fqd...@4ax.com: in rec.food.cooking
>>
>>> On Tue, 07 Oct 2008 13:55:13 GMT, "Michael \"Dog3\""
>>> <uh...@default.web> wrote:
>>>
>>>> There was a thread on welfare not too long ago. I didn't really
>>>> read or participate in the thread much. This article in the St.
>>>> Louis Post Dispatch was interesting. Note the comments on the
>>>> right of the page after the challenge was over. Enjoy the read...
>>>> or not.
>>> I enjoyed this a great deal, but then again, this is one of my
>>> "soapbox" issues.
>>>
>>> My challenge is, and has been for some time, to see if I can eat
>>> well on a strict budget. Ya know how Rachel Ray used to have the
>>> $40/day show? Well, my challenge is to eat well on $49/week.
>>>
>>> People talk about how knowing how to cook is key to this, but I
>>> think knowing how to shop is just as important. It can be done,
>>> even in this economy...and be done well.
>>>
>>> I am contemplating a blog based on this concept...as it fascinates
>>> me to no end. Sort of like a challenge to myself..
>>>
>>> Stay tuned...
>>
>> I will stay tuned. I would enjoy reading the blog. Well, I don't
>> challenge my food budget. Thankfully I haven't had to. It wouldn't
>> work around here anyway. Steven would just cheat on the challenge by
>> eating in the cafeteria or out of the vending machines at work.
>>
>> Michael
>>
>>
> I just checked my financial software, we averaged $77.00 a week for
> the year 2007. Of course this includes household needs such as TP,
> etc. plus extra food for when the descendants come to pig out. Plus we
> get a good bit of our vegetables and fruit from our garden. We could
> probably live on $25.00 a week and may have to in the future but I'm
> trying to avoid it if possible.
I spend about the same for two people(also with paper products), but if
I had to, I could feed us for 50 a week without much trouble, especially
if I could have $200 at the beginning of a month, not $50 each week.
(the $25 a week thing is for one person)
--
Saerah
"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL
Christine Dabney
>You are too kind. I just use a predesigned theme and point and click.
>Have you seen Kimberly's (Nexus) http://eating-sandiego.blogspot.com/
>It's great.
Yes, I read hers all the time. Everyday I have a list of food blogs I
read. The list is getting huge now....and I discover more all the
time.
>You only post what and when you want. No deadlines or schedules.
Yep. That is why it doesn't seem like it would be work.
>Jump right in girl, the water's fine. ;-)
Heeheheheheh. I might...
Christine
Christine Dabney
>Not to worry! Oh, the easiest way to account for the 'stocking up' part, is
>when you actually use it. Some things will be 'freebies' in our case, such
>as the bones reused to make stock.
Oh, I don't want to make it complicated. I just want to count out my
money every week, and see how far it goes. I don't want to get into
math and all that. Just a simple thing of "here's my $80 for the 2
week period, and lets see if I have any left at the end of the two
weeks"......
I am not a math person, and that sort of thing sort of bores me. I
want to keep it real simple. Yes, some weeks might be very low on the
cost level, but for it to be fun for me, I need to keep it simple. And
this is the simple way for me.
Christine
Saerah Gray
news:q6pne499turv5i7p8...@4ax.com:
> On Tue, 07 Oct 2008 08:50:18 -0600, Christine Dabney
> <arti...@ix.netcom.com> wrote:
>
>>People talk about how knowing how to cook is key to this, but I think
>>knowing how to shop is just as important. It can be done, even in
>>this economy...and be done well.
>
> I agree. It is important to know how to shop, manage leftovers, and
> manage your pantry.
>
>>I am contemplating a blog based on this concept...as it fascinates me
>>to no end. Sort of like a challenge to myself..
>
> I'd read it! It fascinates me, too. I love to read The Tightwad
> Gazette.
>
>
That book is such a great read! I am not nearly as frugal as the
Dacyczyns, but there are some great ideas in there.
Christine Dabney
wrote:
>I spend about the same for two people(also with paper products), but if
>I had to, I could feed us for 50 a week without much trouble, especially
>if I could have $200 at the beginning of a month, not $50 each week.
>(the $25 a week thing is for one person)
I am trying to do it for less. The $40/week thing is just a high
limit.
Maybe the name of my blog should be How Low Can you Go? LOL.
Christine
Sky
You should, Chris! I'd read a blog if you wrote it - just like I read
Koko's!
Sky, who loves to read Koko's blog
P.S. I need to look for Nexis' blog! What's the website address?
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
Saerah Gray
news:2l2oe4tgl0mam696f...@4ax.com:
I do my shopping the same way. It allows us to eat a much more varied
(and better) diet than we would otherwise.
Christine Dabney
wrote:
>Christine Dabney wrote:
>>
>> On Wed, 08 Oct 2008 14:34:27 -0700, koko <ko...@letscook.com> wrote:
>>
>> >You are too kind. I just use a predesigned theme and point and click.
>> >Have you seen Kimberly's (Nexus) http://eating-sandiego.blogspot.com/
>> >It's great.
>> Christine
>P.S. I need to look for Nexis' blog! What's the website address?
Koko listed it above.
http://eating-sandiego.blogspot.com/
Christine
Christine Dabney
wrote:
>Christine Dabney <arti...@ix.netcom.com> fnord
>> However, I still stock up, as I may want that particular thing for
>> something else. However, I might use a part of whatever I get, for
>> meals that week.
>
>I do my shopping the same way. It allows us to eat a much more varied
>(and better) diet than we would otherwise.
Yep. For instance, I see that pork shoulders are on sale at the local
Mexican megamart this week, for $0.78/pound. Whole ones. I am
thinking of getting two of them and cook one this weekend. I would
get more, but I don't have room in the freezer.
Christine, who would love Saerah to be a guest blogger if I ever get
this thing going...
Sky
>
> On Wed, 08 Oct 2008 17:41:15 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
> wrote:
>
> >Christine Dabney wrote:
> >>
> >> On Wed, 08 Oct 2008 14:34:27 -0700, koko <ko...@letscook.com> wrote:
> >>
> >> >You are too kind. I just use a predesigned theme and point and click.
> >> >Have you seen Kimberly's (Nexus) http://eating-sandiego.blogspot.com/
> >> >It's great.
>
> >> Christine
>
> >P.S. I need to look for Nexis' blog! What's the website address?
>
> Koko listed it above.
> http://eating-sandiego.blogspot.com/
>
> Christine
DUH! Thanks ;> (sheepish grin)
Sky
cshenk
>>Not to worry! Oh, the easiest way to account for the 'stocking up' part,
>>is
>>when you actually use it. Some things will be 'freebies' in our case,
>>such
>>as the bones reused to make stock.
>
> Oh, I don't want to make it complicated. I just want to count out my
> money every week, and see how far it goes. I don't want to get into
> math and all that. Just a simple thing of "here's my $80 for the 2
> week period, and lets see if I have any left at the end of the two
> weeks"......
Heheeh I understand. It's for me a little fun to write this up with some
details, but I do not account like that daily by any means.
> I am not a math person, and that sort of thing sort of bores me. I
> want to keep it real simple. Yes, some weeks might be very low on the
> cost level, but for it to be fun for me, I need to keep it simple. And
> this is the simple way for me.
It works! Real accounting requires you be into finicky details, but most of
us can do a sort of average. Like, I know the 10lbs of bone in shoulder
pork in my freezer will make enough pulled southern BBQ to last us so many
meals I have to freeze it. I make it about every 3 months, we have all we
want.
If asked, I can normally come up with a sort of price I spent, at least as a
weekly average, but may be hard pressed to say 'how much milk per person'
(we rarely drink it, cereal stuff for us).
Because what we like to eat is fairly cheap, it's more of a suprise to me
that our food bills are so low. It's not all that often 'deliberate' on my
part for cost, but may be for sodium levels in quite a few spots (no bought
chicken stock etc) and for flavor (no bought chicken stock etc).
Christine Dabney
Like, I know the 10lbs of bone in shoulder
>pork in my freezer will make enough pulled southern BBQ to last us so many
>meals I have to freeze it. I make it about every 3 months, we have all we
>want.
I am thinking of doing that this weekend. Whole pork shoulders are on
sale at the local Mexican megamart, for $0.78/pound. One might end up
on the smoker...and then I too can have pulled pork BBQ for a few
months!!!
Christine
Arri London
cshenk wrote:
>
> "Arri London" wrote
>
> > The two of us stick to a budget of about USD35.00 per week. That's food
> > only. There *is* padding in there for treats. We eat very well indeed!
> > It's all about the shopping and knowing what to do with it in the
> > kitchen.
>
> Very hugely true. Although I normally spend a little more than 35$ a week
> each here, that is only because food in this area is cheaper than the
> average USA prices but I like some of the good $15/lb fish stuff. Some
> months I spend more, others less. It's not so much 'economizing' as what we
> like (and are used to eating) happens to be less expensive than T-bone for
> the most part.
Precisely. Whatever is on sale in the week is what we eat. We don't eat
beef, which already saves a lot of money. My beloved Asian cooking is
always economical, even if the added ingredients are a little pricey per
litre etc; they are used by the spoon full so it doesn't come to much.
The most expensive food we buy is usually fish (all comes from out of
state) and the occasional portions of prawns/shrimp.
>
> It's seasonal. As fall crops come in, I got 230$ worth for 3 weeks for the
> 3 of us but that included non-food things like dishwasher soap etc. Call it
> 200$ in food? Hit 22$ a week each just then but normally I hit nearer 40$
> each a week.
It really isn't that difficult. We prefer fresh food to anything
premade, bake a lot of bread, also eat seasonally and of course don't
over eat. Most weeks the two of us don't eat more than a pound or so of
meat, and it's always bought on special. Even milk is stuffed into the
freezer when it's cheap. When eggs are cheap, some are made into pickled
eggs or tea eggs, which keep; others made into baked goods which freeze
well.
During the last 12 months, managed to put 10 lbs on my too-thin mother.
Her doctor was impressed :)
Cheryl
news:r6rne4ljtppg70ses...@4ax.com...
> On Tue, 07 Oct 2008 13:55:13 GMT, "Michael \"Dog3\""
> <uh...@default.web> wrote:
>
>>There was a thread on welfare not too long ago. I didn't really read or
>>participate in the thread much. This article in the St. Louis Post
>>Dispatch was interesting. Note the comments on the right of the page
>>after
>>the challenge was over. Enjoy the read... or not.
>>
>>473D4AD862574D8000FE449?OpenDocument
>>
>>or tiny
>>
>>http://tinyurl.com/foodstampchallenge
>>
>>Michael
>
> That was an interesting article and the comments were interesting.
>
> Your cat is a doll. She/he looks so royal-like! ;-)
I agree! She's pretty! Is she a Ragdoll?
Cheryl
news:Xns9B31BB70DD535...@69.16.176.253...
> I spend about the same for two people(also with paper products), but if
> I had to, I could feed us for 50 a week without much trouble, especially
> if I could have $200 at the beginning of a month, not $50 each week.
> (the $25 a week thing is for one person)
>
I just shopped tonight with the expressed intention of stocking food to
accommodate my new dietary needs and spent only $61. This will be for more
than a week and included some non-food items. It was mainly produce and
some healthy name-brand munchies high in fiber and some cereals that I've
never eaten before. There was no meat in this shopping trip. I can see
that eating a healthier diet will be much cheaper than shopping for
convenience. The true test will be how much of the fresh stuff is actually
eaten before it goes bad. That's my goal for this week.
Omelet
"cshenk" <csh...@cox.net> wrote:
> Thats 25.15 a person sans the main dish above and 26.05 with the main dish.
> Now, how it really works out is we have some other meat catagories in there
> but the 'sides' and such swap about in prices and type. So, it still runs
> the same 'pretty much' but you'll see more potatoes or yams (or taro) and
> dried lima beans etc where you get a meal for a dime or so matched with
> other meals of local seasonal seafoods. We arent vegetarians, but due to
> health reasons we eat less meat than average. Commonly 3oz a day unless
> fish/seafood then we go 6oz or so. That 'chicken' above might be a nice
> stuffed squid (costs about the same to get a big one here).
Well done. :-)
I've found fresh veggies really cut the cost of eating. I bought a nice
large head of cabbage this morning for $.69. That'll be good for 4 or 5
meals as a side. That along with a head of celery and 2 packages of
pigs feet and two avocados cost me $10.00. I'll be adding onions and
garlic, and a couple of carrots when I stew the pigs feet but all that
will feed me this entire week.
--
Peace! Om
"He who has the gold makes the rules"
--Om
"He who has the guns can get the gold."
-- Steve Rothstein
Saerah Gray
news:fvdqe4dn7tg5eeuhn...@4ax.com:
I'd be honored. Then again, I could always try and start up *my* blog
again, heh.
I made a boston butt roast (not as cheap as your shoulders though, I
paid $1.19) this past weekend. I love having pulled pork in the freezer
for an easy worknight meal.
kilikini
I always have that problem, too, Cheryl. I get produce, I'm all excited
about what I can make, I go nuts and boom. It's like how much *can* a person
eat before it goes bad!?! LOL.
kili
kilikini
>
> I made a boston butt roast (not as cheap as your shoulders though, I
> paid $1.19) this past weekend. I love having pulled pork in the
> freezer for an easy worknight meal.
$1.19 still isn't a bad price. That's about what we pay at the dreaded meat
market (should that be in caps?).
My husband still insists it should be $.79 a pound, but when was the last
time we saw that price?
kili
Giusi
For me not for a decade or more. When available it costs $4.50 and up a
pound here. For you, maybe when gas cost $.79 a gallon?
Kajikit
It sounds like your blog would be very interesting - don't just think
about doing it, start!
Andy
> "Nancy Young" <rjyn...@comcast.net>
> news:ZKOGk.135$zB7...@newsfe29.ams2: in rec.food.cooking
>
>
>> What I want to know is this. Your kitchen is brand new.
>> How come it's already so dusty behind your refrigerator??
>>
>> Heh. nancy
>
> LOL... I dunno... The dust bunnies like to hide behind it. I really,
> really need to get my pics up on flickr. I've been so busy with this
> election plus my other things that my online life has taken a sad 4th
> place in priority ;)
>
> Michael
Michael,
I'll tell you what... if I may... CHANGE the kitten's name!!!
Swiffer??? If I was named Swiffer, I'd run away from home!
Must rename her before it sinks (D'OH) in.
<G>
Best,
Andy
cshenk
> "Saerah Gray" wrote
Cheryl, I owe you an apology. I was a bit too 'strong' worded on the picky
eater
comment. Sorry. I should know to not post late at night wnen my back
hurts.
Yes, the fresh veggies are what drive me to a store weekly, but just for
that.
Try to not get 'too crazy' on new stuff all at once. It takes time to adapt
the diet and time to learn to cook all that good stuff 'fast as premade'
(which i do).
I assure you, I rarely spend more than 20 mins a day actually cooking.
Today was a bit more but then I made Juk for breakfast. That one takes
about 10 mins in chopping and finding bits for it.
2 cups dry rice
7 cups dashi (can use chicken stock)
1 cup cut up greenery (meant to be green veggies)
1 cup cut up seafoods (mussels pre-frozen, octopus, tiliapia, salmon)
1/2 cup leftover winter squash bits (some hubbard, some other types)
3 eggs (one per person, added raw to the boiling soup at serving time)
slab tofu about 4TB worth each, sliced to cubes
handful sliced mushrooms
Add all to ricemaker except eggs and turn it on. When done, add 1 egg to
each bowl and let it cook in the heat as you eat. Cholestrol nominal if you
omit the egg. Tastes fine without it too but not as fun as watching your
egg cook as you eat ;-)
cshenk
> "cshenk" wrote:
>> Thats 25.15 a person sans the main dish above and 26.05 with the main
>> dish.
>> Now, how it really works out is we have some other meat catagories in
>> there
>> but the 'sides' and such swap about in prices and type. So, it still
>> runs
>> the same 'pretty much' but you'll see more potatoes or yams (or taro) and
> Well done. :-)
Hehe actually I like my meat rare ;-)
> I've found fresh veggies really cut the cost of eating. I bought a nice
> large head of cabbage this morning for $.69. That'll be good for 4 or 5
> meals as a side. That along with a head of celery and 2 packages of
> pigs feet and two avocados cost me $10.00. I'll be adding onions and
> garlic, and a couple of carrots when I stew the pigs feet but all that
> will feed me this entire week.
Gonna be a hungry week there if that's all you eat!
Then again, a classic meal here is a sort of bean dish (dried beans) with
onions and pig trotters, spices, and garlic. Fairly spicy, it goes with
almost everything and makes a nice lunch with some fresh home made bread.
Rice at the side or under it.
cshenk
> cshenk wrote:
> Precisely. Whatever is on sale in the week is what we eat. We don't eat
> beef, which already saves a lot of money. My beloved Asian cooking is
> always economical, even if the added ingredients are a little pricey per
> litre etc; they are used by the spoon full so it doesn't come to much.
> The most expensive food we buy is usually fish (all comes from out of
> state) and the occasional portions of prawns/shrimp.
I do that too, and splurge now and again on a desired special item. Grabbed
a bag of 10lbs dried shiitake for 35$ a bit ago. That will last us 4-5
months.
>> It's seasonal. As fall crops come in, I got 230$ worth for 3 weeks for
>> the
>> 3 of us but that included non-food things like dishwasher soap etc. Call
>> it
>> 200$ in food? Hit 22$ a week each just then but normally I hit nearer
>> 40$
>> each a week.
>
> It really isn't that difficult. We prefer fresh food to anything
> premade, bake a lot of bread, also eat seasonally and of course don't
> over eat. Most weeks the two of us don't eat more than a pound or so of
> meat, and it's always bought on special. Even milk is stuffed into the
> freezer when it's cheap. When eggs are cheap, some are made into pickled
> eggs or tea eggs, which keep; others made into baked goods which freeze
> well.
Same here pretty much. Lots of fruits and veggies (if you noted my run
down, fruit cost was the highest of all last week and as a rule, this is
almost always true. It's main part where I start hitting the 3$ a day per
person bit).
> During the last 12 months, managed to put 10 lbs on my too-thin mother.
> Her doctor was impressed :)
I need to do that but it's hard as she lives quite a distance from me (like,
5 hour drive).
Cheryl
news:tOrHk.15475$1Z4....@newsfe01.iad...
> "Cheryl" wrote
>> "Saerah Gray" wrote
>
> Cheryl, I owe you an apology. I was a bit too 'strong' worded on the
> picky eater
> comment. Sorry. I should know to not post late at night wnen my back
> hurts.
>
hope it's a little better today. I just haven't gotten back to that
original thread because I'm digesting it and checking some of the links.
<snip>
> 2 cups dry rice
> 7 cups dashi (can use chicken stock)
> 1 cup cut up greenery (meant to be green veggies)
> 1 cup cut up seafoods (mussels pre-frozen, octopus, tiliapia, salmon)
> 1/2 cup leftover winter squash bits (some hubbard, some other types)
> 3 eggs (one per person, added raw to the boiling soup at serving time)
> slab tofu about 4TB worth each, sliced to cubes
> handful sliced mushrooms
>
> Add all to ricemaker except eggs and turn it on. When done, add 1 egg to
> each bowl and let it cook in the heat as you eat. Cholestrol nominal if
> you omit the egg. Tastes fine without it too but not as fun as watching
> your egg cook as you eat ;-)
>
>
See, this is where the picky eater part comes in. That just doesn't appeal
to me at all. This is what I will have to "work up" to. ;) I really
appreciate all of your suggestions and encouragement. :)
Cheryl
TammyM
"Christine Dabney" <arti...@ix.netcom.com> wrote in message
news:ubdqe4ldp0ir2dqke...@4ax.com...
I know I'm late popping in here. I did the $25/week thing to save for my
first trip to Europe in 1991. It was easy then. Now? I may have to try it
again just to see if I can. Back then, I didn't include food/litter costs
for the cats (LOL, I only had TWO pets back then, I now have 3 dogs and 2
cats!!), but everything else. I did it for about a year/year and a half (I
can't remember), ate heathfuly AND well, I was healthy and very fit. No
booze, no snacky stuff, just lots of veggies, beans/grains, some
meat/poultry/fish, dairy and of course, COFFEE. It's pretty easy to do if
you already have a half-way decent pantry with herbs/spices/etc.
Christine I hope you do this blog, I would love to see it!
TammyM
Christine Dabney
wrote:
>I know I'm late popping in here. I did the $25/week thing to save for my
>first trip to Europe in 1991. It was easy then. Now? I may have to try it
>again just to see if I can. Back then, I didn't include food/litter costs
>for the cats (LOL, I only had TWO pets back then, I now have 3 dogs and 2
>cats!!), but everything else. I did it for about a year/year and a half (I
>can't remember), ate heathfuly AND well, I was healthy and very fit. No
>booze, no snacky stuff, just lots of veggies, beans/grains, some
>meat/poultry/fish, dairy and of course, COFFEE. It's pretty easy to do if
>you already have a half-way decent pantry with herbs/spices/etc.
Tammy, it is still relatively easy to do here in NM, but I bet in
California where you are, it would be even easier!! The farmers
markets there would be a big advantage.
I think that if I were in the bay area, it would be a snap. With
places like Berkeley Bowl, and Monterey Market there, I would be
spending even less than I do now. Maybe not the deals on meats, but
everything else is very reasonable there, especially if one buys in
bulk. Berkeley Bowl is a treasure for that sort of thing. And I
think there is a place in San Francisco that also has a fantastic bulk
section.
Isn't there some sort of co-op in Sacramento? I went there once,
about 15 years ago...don't know if it is still in operation. I can't
remember if they had a good bulk section..
I have a separate wine budget, but it is still very limited. On my
food budget, it is only food. No toiletries, cleaning supplies,
toilet paper, etc. That is a separate budget as well, for me.
And you are right about it being easier if you have an established
pantry of spices, condiments and the like. I rarely have to get those
things, as I am pretty well stocked on them already.
>
>Christine I hope you do this blog, I would love to see it!
I will let you know, along with everyone else. If I have time this
weekend, I might start on it. Tomorrow is payday, so it starts a new
2 week cycle.
Let us all know if you decide to try this again. If you do, maybe I
could entice you to be a guest blogger once in a while...with your
experiences. ;)
IF I get it going...LOL.
Christine
merryb
> On Tue, 07 Oct 2008 21:11:46 -0400, Tara <jarvi...@ix.netcom.com>
> wrote:
>
> >I understand what you are saying. You buy what you need to stock your
> >kitchen when it is on sale for a good price. Then you can plan menus
> >based on what you have on hand, rather than what is on sale at the
> >time.
>
> >Tara
>
> Sometimes I plan according to what is on sale that week. Some things
> are seasonal, and accordingly the price falls. It makes sense (at
> least to me) to cook seasonally as well. The flavor is the best, the
> price is probably the best, and it just fits with the mood, climate,
> etc.
>
> something else. However, I might use a part of whatever I get, for
> meals that week.
>
We think the same way! I was actually thinking of offering some
classes in basic cooking, baking & prep skills. Lots of my friends
don't cook, as well as my son's friend's moms. I have received some
good feedback, and think I can teach some basics to help people &
their food budget.
Christine Dabney
wrote:
>We think the same way! I was actually thinking of offering some
>classes in basic cooking, baking & prep skills. Lots of my friends
>don't cook, as well as my son's friend's moms. I have received some
>good feedback, and think I can teach some basics to help people &
>their food budget.
This is what I would like to do as well. But I also want to teach
smart grocery shopping skills, as I think they can go hand in hand.
Witness the discussions here.
I would be interested in hearing how you would approach this...as it
is rumbling around in my brain a lot lately. Maybe I can glean some
good ideas.. ;)
I must admit I have this fantasy of maybe having an organization of
cooking "schools" to teach just these skills. Maybe on the order of
franchises, or something. I know I have almost no business skills, so
I am probably talking out my butt on this. Hence it is a fantasy.
So many cooking schools these days want to teach gourmet cooking. I
would like to teach good cooking, on a budget. Some things could seem
gourmet to those that don't do any cooking at all, but they really
aren't, especially if you focus on the cuisines that stem from a basis
in poverty. Some of the greatest dishes in the world stem from that
peasant cuisine, or as Madeline Kamman calls it, Cuisine de Misere.
Aka How to Cook something from Nothing.
Maybe this would be worth a separate thread...
Christine
Cheryl
>
> Maybe this would be worth a separate thread...
>
I'd like to see a new thread on this subject.
Goomba
>> I'd read it! It fascinates me, too. I love to read The Tightwad
>> Gazette.
>>
>>
>
> That book is such a great read! I am not nearly as frugal as the
> Dacyczyns, but there are some great ideas in there.
>
I haven't read anything by her in probably over 10 years? While I recall
she had some good ideas... she also could be excessively cheap and iron
fisted tight sometimes when it came to things her kids wanted. It could
sometimes feel a bit mean spirited to me. Yet I commend her for all she
accomplished. I wonder if any of the kids are in therapy or spendthrifts
because of her tight fisted ways?? LOL
Saerah Gray
@mid.individual.net:
My mom was really frugal, and while I am less 'tight fisted' when it
comes to things for my daughter - I am not putting her through private
school, though, I may add - I always explain to her about the costs of
things I purchase, and why it is important to examine cost/benefit for
everything.
I appreciate having a parent who instilled the virtues of frugality in
me. I think this has made me have a better attitude at every job I have
had, and allowed me to be able to be frugal as an adult.
Goomba
> My mom was really frugal, and while I am less 'tight fisted' when it
> comes to things for my daughter - I am not putting her through private
> school, though, I may add - I always explain to her about the costs of
> things I purchase, and why it is important to examine cost/benefit for
> everything.
>
> I appreciate having a parent who instilled the virtues of frugality in
> me. I think this has made me have a better attitude at every job I have
> had, and allowed me to be able to be frugal as an adult.
>
Absolutely.. but some things transcend "money" at times. And she had the
money but if she didn't agree with the item (no ifs ands or buts) that
child went without. Sometimes things AREN'T about money. Thats what
annoyed me about her at times.
Orlando Enrique Fiol
>I enjoyed this a great deal, but then again, this is one of my
>"soapbox" issues.
>My challenge is, and has been for some time, to see if I can eat well
>on a strict budget. Ya know how Rachel Ray used to have the $40/day
>show? Well, my challenge is to eat well on $49/week.
>People talk about how knowing how to cook is key to this, but I think
>knowing how to shop is just as important. It can be done, even in
>this economy...and be done well.
>I am contemplating a blog based on this concept...as it fascinates me
>to no end. Sort of like a challenge to myself..
With all due respect, is this challenge motivated by necessity? If not, might
you consider how condescending it is to make a challenge out of what poor
people have no choice but to do?
Orlando
Christine Dabney
It is only a challenge to myself..not to anyone else.
Christine
Orlando Enrique Fiol
>It is only a challenge to myself..not to anyone else.
If you can afford to eat comfortably, what's behind your need for this
challenge?
Orlando
Christine Dabney
Why does there have to be a need, for me to do this? It is my own
choice..not affecting anyone else but me.
I am doing it because I want to. I don't think a person has to spend
a ton of money to eat well...and I want to prove it to myself.
This seems to really offend and bother you that someone would want to
see if they can eat well on a very limited budget. A lot of folks
don't feel like that have to spend a lot of money on food to eat
well...no matter if they can afford more. I am one of those folks.
Plus I like cooking this way, in general.
And like many folks, I am thinking I might enjoy blogging about food,
cooking, shopping, etc.
You don't have to read the blog, if it offends you.
Christine
merryb
Christine,
We are on the same page, but I'm on glass#3 of wine, so my focus is
a bit blurry!!! Feel free to email me, or carry on here if you like! I
think it is something totally viable in our sad economy :(
amandaF
> There was a thread on welfare not too long ago. I didn't really read or
> participate in the thread much. This article in the St. Louis Post
> Dispatch was interesting. Note the comments on the right of the page after
> the challenge was over. Enjoy the read... or not.
>
> http://www.stltoday.com/stltoday/news/stories.nsf/newswatch/story/9BC...
> 473D4AD862574D8000FE449?OpenDocument
>
> or tiny
>
> http://tinyurl.com/foodstampchallenge
>
> Michael
>
> --
> Check out our new baby. Her name is Swiffer:
>
> http://tinypic.com/view.php?pic=wrhp36&s=4
>
> Find me at: - michael at lonergan dot us dot com
I'd say that buying for a month such as meat, peanut butter (bigger
jar) + weekly vegetables purchase and may be bread, eggs (biweekly)
would be more efficient especially if he gets chicken on sale and
definitely not the ones he bought for convenience. Definitely, no
room for luxury items.
Giusi
> arti...@ix.netcom.com wrote:>
>>My challenge is, and has been for some time, to see if I can eat well
>>on a strict budget. Ya know how Rachel Ray used to have the $40/day
>>show? Well, my challenge is to eat well on $49/week.
> With all due respect, is this challenge motivated by necessity? If not,
> might
> you consider how condescending it is to make a challenge out of what poor
> people have no choice but to do?
>
> Orlando
I see a benefit if it is well-documented. Really poor people can't afford
to make mistakes. Christine would be free to try things, make up recipes,
etc. and be wrong. Sharing what she has learned may help poorer people.
OTH, I believe that resources are finite, even growing things which of
course are cultivated and fertilized using fuels and then carried to markets
using fuels. Any effort to be frugal with our shared resources is worth it.
Edwin Pawlowski
> choice..not affecting anyone else but me.
>
> I am doing it because I want to. I don't think a person has to spend
> a ton of money to eat well...and I want to prove it to myself.
>
Interesting situation. I have to wonder if the same people that would
criticize you for doing this will also criticize you if you bought $20/pound
steak instead of helping the less fortunate?
kilikini
Very well said, Giusi. I'm in full agreement.
kili
Saerah Gray
@mid.individual.net:
From what I gathered from her book, none of her children went "without".
They had food, shelter, and clothing. Children don't *need* Pringles or
whatever the latest thing is on TV. When I was a kid, new clothing was
an exception, not the rule. I choose to do things differently that my
mom, but I don't fault her for trying to save what money she could. It's
not the way I raise my daughter, but the fact that because of Amy and
her husband's frugality, their children were able to spend more time
with both of them following Jim's retirement from the armed services
(navy?) is commendable.
That she and her husband were able to retire in their 40's and own a
home with no debt, never making more that 30 G a year is amazing.