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Tampilkan postingan dengan label Frugality. Tampilkan semua postingan
Tampilkan postingan dengan label Frugality. Tampilkan semua postingan

Frugal Décor: Fabric Wall Panels

We interrupt this regularly scheduled food blog to bring you a frugal art project. (It will be my first and last. I promise.)

When HOTUS and I moved back in December, we were confronted with a perplexing decorative dilemma: an imposingly bare 12-foot wall in our main room. The Beige Monster dwarfed our posters and photos, and buying a gigantic mirror/painting/whatever was prohibitively expensive. To make matters worse, we weren't allowed to paint the wall, or hang anything from it that would require an anchor or excessive reinforcement, making sconces and funky sculptural stuff out of the question. (Yep, #whitegirlproblems. Perhaps the #whitestgirlproblems.)

So, I started Googling solutions, and in short order, came upon this post at Bella Dia. Cute, inexpensive, and infinitely customizable, fabric wall panels seemed like a most excellent solution to our problem. Best of all, they could be completed in 90 minutes, and didn't seem to pose an enormous problem for someone who thinks "damask" is a country in Eastern Europe. (Meaning: me.)

These are my results:


Cute, right? Not bad for someone who finds macaroni necklaces too complicated. If you're interested, here's how the process went down, and how you might be able to create a similar set of panels. (Remember: This is a fool-proof project. I know, because I am that fool.)

First, you have to measure out your wall, and kind of imagine what size canvasses will fit well in the space. (You can also draw a graph, which is what HOTUS did.) While 18x22-inchers were perfect for our 12-foot wall, yours may differ.

Then, hit the stores. If your wall is like ours, you'll need:
  • Four 18x24-inch wood-frame paint canvasses
  • Four 22x28-inch bolts of your favorite fabrics (bigger is good, too)
  • A staple gun and staples
  • Measuring tape
  • A pencil
  • A hammer
  • Four nails
  • Brute strength
The cloth was a little pricey, since we headed to Zarin Fabrics (of Real Housewives fame). BUT BUT BUT. I got all four canvasses at Michael's for under $20, total. They came in packs of two, which was nice.


As for the staple gun, an old-school metal one worked best. Word of caution, though: After awhile, that thing is rough on your hands. Wear gloves if you have 'em.


Once everything is procured, it's time to start stapling. Lay a bolt of fabric pattern-side-down on a big surface, like a kitchen table. Then, lay a frame canvas-side down on top of it.

Pick a corner and fold the fabric up over the back of the frame, like you see in this picture. Then, staple it to the wood.


Do the same with the remaining three corners, taking care to keep your fabric straight in the front. If your cloth is striped or patterned, you want it to appear perfectly situated.


Once your corners are done, staple the fabric along each side of the back of the frame, so that it's pulled taut. Then, flip the whole thing over and gander at your handiwork. It should look something like this:


Continue with the remaining frames and fabrics until everything is completed.



Finally, using your pencil, measuring tape, hammer, and nails, position and hang your fabric panels on your wall. You may want 'em spaced evenly or spread out all fun-like. Really, it's up to you. To review, we did this:


And that, sweet readers, is the ballgame. Next stop: figuring out how to cover our fuse box.

Do you have a favorite decor solution? Do tell.

~~~

If you liked this, you'll really love:

Frugal Food Shopping: Hitting Up Multiple Stores

NOTE UP TOP: In almost four years of blogging, I can’t believe I haven’t dedicated a column to the following food shopping strategy, because it’s one of the most effective around. Experienced frugalists, you're probably familiar with this already, but it shouldn’t stop you from seeing the, er … surprise note from … uh … Bob, um, Barker? … at the end of this article. So let’s get to it.

My old apartment was within a mile of three major supermarket chains.

“Whee?” you might say. “Let’s throw a fiesta?”

And while the prospect of ending this column here and grabbing a margarita is highly tempting, I endeavor to persevere, meaning this: It may sound like it ain’t no thang, but having access to multiple supermarkets allowed me to save huge, big, hulking bucks on my grocery bill every month. In fact, hitting up two or more food stores is one of the most effective food shopping strategies around. (Where have I heard that before?)

WHY IT WORKS

Two simple reasons:

1) To attract shoppers, grocers within the same region price certain foods competitively.
In order for Pathmark to compete with a Waldbaums two miles away, it offers lower prices on select goods, called loss leaders, to lure potential customers in the door. These are the deals you see on the front of the circular, and can include everything from in-season produce to debuting products pushed by major corporations. For example, my local supermarket is currently offering pasta for $0.89 and asparagus for $1.99/lb, prices that aren't too shabby these days.

2) Simply, some grocers price their products differently.
A can of olives may be $1.29 in one supermarket, and $1.79 in the bigger one up the block. Reasons for this are unbeknownst to society at large, but learning what’s cheaper where will make a difference when you visit more than one destination.

HOW TO GET THINGS ROLLING

The very first thing you should do is take stock of the markets in your area. Look beyond where you normally shop, at similar stores in the same general vicinity. (Google Maps and Yelp are very helpful for this.)

Then, log on and see if they have circulars online, which most chain grocers do nowadays. Browse through, and record A) what seem like really good deals and B) what you need soon. Here’s an example, using the current circulars of two Brooklyn supermarkets within a half-mile of one another:

STORE #1
Grapes - $0.99/lb
Oranges – $2/4lb
Pasta – 5/$5
Honey Nut Cheerios – BOGO (Buy one get one free)
Canned Tomatoes – 5/$5 (28oz)

STORE #2
Green beans - $0.99/lb
Chicken breast - $1.79/lb
Canned tuna – 3/$2
Mozzarella - $2.99/16oz
Cracker Barrel sharp cheddar block - $2.99/10oz

Finally, choose a time and map out a route. But know - this shouldn’t be a strenuous task. If your new itinerary is taking much longer than usual (which, if you have a list, hopefully it shouldn’t), try doing it another way.

WHERE ELSE YOU CAN GO

Don’t limit yourself to supermarkets, since there are many deals to be found outside those curiously sanitary walls. If they’re on the way, or if you don’t mind an additional trip at some point over the month, never forget:
And more.

THE CAVEATS

Of course, there are a few qualifiers, should you try shopping at multiple destinations.
  • I, like thousands of vaguely dazed Americans, use public transportation. As a result, I know next to nothing about gas prices, though I understand filling a Volkswagen Beetle can cost thousands of ducats nowadays. So, use your head - if your two closest markets are 50 miles apart, it’s silly to blow $20 to save $0.50 on a box of macaroni.
  • Remember, cheaper isn’t always better. If your butcher gives you good cuts of meat for a slightly higher price, stick with him (or her), because you can’t buy that kind of personal attention at a chain. Same goes for farmer’s market food.
  • If you have many shops on your list, don’t visit every one, every week. You’ll drive yourself crazy, and it kind of misses the point of the previous streamlining tips.
And finally, take all the previous advice with a grain of salt. In the famous words of Yao Ming, “I didn’t realize Americans were so short.” “Do what works best for you.” Shopping at multiple stores can be wonderful, but only if you’re comfortable with the process.

Readers, what’d I miss? The comment section is open.

P.S. Bob Barker says hi.

P.P.S. I made that up.

~~~

Hey! Read more about this kind of stuff here:

The Best Deals at Big Box Stores: a Cheat Sheet

Yesterday, we asked you readers for the best deals at the major big box stores - CostCo, BJ's Wholesale Club, and Sam's Club. Your responses were comprehensive and, excuse my language, pretty farging great. (Quinoa! Who knew?)

Wiki Ken Hammond
Last night, I compiled those responses into this, a master list of Big Box Bargains – like a cheat sheet - which should help you find the best deals next time you visit a glorious warehouse. (For me, see: tonight.) It's useful! It's extensive! It's pretty!

About the process: Every product mention got one vote. (So, if three different commenters wrote "mushrooms," it got three votes.) Some things, like mattresses, elicited one clear vote and were easy to tally. Others, like cheese, were much more varied, producing several similar-but-not-exactly-alike answers. In those cases, I tallied the category as a whole, and then elaborated on individual responses within parentheses. (Um … if that makes sense, which it only kind of does. But you'll see.)

Enjoy!

17 VOTES
Cheese (2 votes feta, 2 votes Tillamook)
Paper products (10 votes toilet paper, 4 votes paper towels)

16 VOTES
Spices (5 votes cinnamon, 3 votes pepper)

13 VOTES
Olive Oil

8 VOTES
Yeast (reader Jennifer: “Literally 100x cheaper than the envelopes”)

7 VOTES
Nuts (2 votes almonds)

6 VOTES
Pet food & supplies (3 votes dog food, 2 votes supplies, 1 vote cat food)
Salad greens (4 votes organic)

5 VOTES
Butter
Canned tomatoes (1 vote organic)
Dried fruit (2 Craisin votes)
Eggs (2 votes organic)
Milk (1 vote organic)
Quinoa

4 VOTES
Baby supplies (2 votes diapers, 2 votes wipes)
Bread (2 votes "fancy bread")
Chips
Electronics/big appliances (camera, elliptical, computer, etc.)
Gas
Vanilla Extract

3 VOTES
Alcohol (wine, bourbon, etc.)
Baking soda
Bananas
Cleaning products
Movie tickets
Mushrooms
Oatmeal
Peanut butter (1 vote organic)
Produce
Rice (1 vote Basmati)
Sabra Hummus
Soap
Yogurt (1 vote Greek-style)

2 VOTES
Almond butter, Bagels, Beans, Cereal (1 vote Kashi), Clif bars, Coffee, Contact lens solution, Drugs (Kirkland brand Advil, Zyrtec, etc.), Frozen berries, Frozen chicken, Ground turkey, Gum, Kids' clothes, Laundry detergent, Lettuce, Maple syrup, Soy milk, Tissues, Toothbrushes/toothpaste, Tortillas, Vinegar, Potatoes, Tomatoes

1 VOTE
Bacon (Kirkland brand), Better than Bouillon chicken base, Bisquick, Books, Breathe-right nose strips, Brita filters, Brown sugar, Canned pineapple, Canned tuna/salmon, Cars (!), Checks, Chicken breasts, Chicken broth, Chicken thighs, Coconut Milk, Cornstarch, Crackers, Cutting boards, Dairy, Dental floss, Deodorant, Dish detergent, Dr. Pepper, Dried onions, Floss, Flour, Food court items, Fresh meats, Frozen edamame, Frozen hamburger patties, Frozen salmon fillets, Frozen shrimp, Frozen strawberries, Frozen vegetables, G2, Garlic, Gelato, Gift card deals (restaurants, movie theaters, etc.), Glasses, Goldfish, Grains, Granulated garlic, Ground flaxmeal, Honey, Hot dogs, Hot sauce, Green chiles, Janitorial supplies, Jarred roasted red peppers, Larabars, Marinated shrimp, Magazines, Marinated artichoke hearts, Mattresses, Nutella, Onions, Organic, Organic apples, Organic carrots, Organic frozen fruit, Organic hamburger, Popcorn (the kind you pop on the stove), Popcorn salt, Prescriptions, Printer paper, Ramen, Rotel, Rotisserie chicken, Salmon, Salmon burgers, Salsa, Shampoo, Shaving gel, Smuckers strawberry jam, Store-brand fish oil, Store-brand naprosyn, Sugar, Strawberries, Sun-dried tomatoes, Sweet potatoes, Tires, Toiletries, Tuna, Tupperware, Udi's granola, Veggie burgers

Fun comments:
  • Commenter Aryn writes: “Beware the giant box 'o pens. My husband and I bought 200 pens when we started grad school thinking we'd use them up quickly. It's been seven years. We still have about 180 of those pens.” (Aryn! I totally did this once, too, for a friend's promotional event. Maybe we can have a pen party?)
  • Commenter Ami writes: "I tend to shop with my mom and we split items that neither of us can use in a week - we also split the cost of membership with makes it even more worthwhile."
  • Also of note: Readers loved CostCo’s return policy, especially on appliances and electronics.
And that's it! Sweet readers, do you agree/disagree/have anything to add? The comment section is wide open.

~~~

If you like this article, you'll flip for:

Seriously Eating II: 94 Recipes from Serious Eats' Healthy and Delicious Column

Since September 2008, I’ve been writing the Monday morning Healthy and Delicious column for Serious Eats (except in September 2010, when Leigh took over 'cos I got hitched). As we don’t include those recipes on Cheap Healthy Good, I figured I’d take today’s regular article slot to list them all. Why? They’re all healthy and good, and the vast majority are eminently affordable, as well. As far as photos … they’re not bad! They make food look like food! So that’s fun. Enjoy, and I hope you get some mileage out of 'em.

BREAKFAST
Baked Oatmeal
Banana Nut Oatmeal (Note: The ingredients go from the 1 tablespoon walnuts through the last few shakes of Kosher salt. Steps are #4 through #7.)
Buttermilk Corn Muffins
Cardamom and Dried Cherry Scones
Cheddar Chipotle Scones
French Toast Oatmeal (Note: The ingredients go from 1/2 cup oatmeal to about halfway down, a few shakes of Kosher salt. Steps are #1 and #2 only.)
Lemon Popovers
Lighter Home Fries
Orange Cranberry Muffins
Pumpkin Muffins with Pecan Streusel Topping
Raspberry-Filled Cinnamon Muffins

APPETIZERS, DIPS and SAUCES
Avocado and Corn Salsa
Black Bean Dip
Clam-Stuffed Mushrooms
Curried Kumquat Chutney
Greek Salad Skewers
Provencal Deviled Eggs
Roasted Pepper Halves with Bread Crumb Topping
Raw Tomatillo Salsa
Spinach and Artichoke Dip
Spinach and Cannellini Bean Dip
Tomatillo Guacamole
White Bean Bruschetta
Zucchini Crostini

SOUPS, STEWS, STOCKS, & CHILIS
All-American Chili
Black Bean Soup
Curried Cauliflower Soup with Honey
Curried Sweet Potato and Brown Rice Soup
Italian Egg-Drop Soup
Mexican Potato Soup
Moroccan-Style Chickpea Soup (Missing Step #2: While that’s happening, in a large saucepan, melt butter over medium-high heat. Add onion and 1/4 teaspoon salt. Cook about 5 minutes, until onion is a little soft and translucent. Add garlic, ginger, and cumin. Cook for another 30 to 60 seconds, until fragrant.)
Parsnip Soup with Vanilla
Pasta e Ceci
Pumpkin Turkey Chili
Roasted Butternut Squash Soup
Tomato Soup with Roasted Garlic and Herbs
West African Vegetable Stew
White Chicken Chili
Winter Vegetable Chili
Yellow Tomato Soup, Three Ways

SIDES
Baked Wheat Bulgur with Sweet Potatoes and Almonds
Black-Eyed Pea "Caviar"
Bulgur Wheat Salad with Avocado, Raisins, and Almonds
Butternut Squash Apple Cranberry Bake
Carrot and Sweet Potato Mash
Classic Baked Acorn Squash
Confetti Quinoa Salad
Couscous with Chickpeas and Edamame
Fresh Corn Salad
Golden-Crusted Brussels Sprouts
Gomen (Sauteed Cabbage)
Greek Orzo Salad
Greek-Style Chickpea Salad
Herb-Scalloped Potatoes
Honey-Roasted Sweet Potatoes
Irio
Jicama and Watermelon Salad
Lemon Basil Pasta Salad
Marinated Mushroom Salad
Nicoise Pasta Salad (Missing Step #1: Boil pasta in salted water. When it’s about 1 or 2 minutes away from being done, add green beans. Cook until pasta is al dente. Drain, reserving some cooking liquid. Run cold water immediately over pasta and beans to stop cooking process.)
Pioneer Woman’s Cranberry Sauce
Potato Salad with Green and White Beans
Quinoa and Grilled Zucchini
Red Cabbage with Apples and Honey
Sausage, Apple, and Cranberry Stuffing
Shredded Beet, Apple, and Currant Salad
Southern-Style Black-Eyed Peas with Bacon
Stir-Fried Iceberg Lettuce
Tabbouleh Salad
Thyme-Roasted Sweet Potatoes
Whole-Wheat Irish Soda Bread
Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint
Zucchini Carpaccio with Feta and Pine Nuts

ENTREES (Vegetarian)
Barley Risotto
Black Bean and Tomato Quinoa
Blue Cheese Portobello Mushroom Burgers
Calabacitas Burritos
DIY Hot Pockets (Please note finished directions in comment section.)
Eggplant in Spicy Tomato Sauce
Eggplant with Miso Sauce
Grilled Zucchini with Quinoa Stuffing
Lighter Spinach Lasagna
Mushroom "Bolognese"
Mushroom Risotto
Pumpkin Orzo with Sage
Spaghetti Squash with Ricotta, Sage, and Pine Nuts
Sweet and Spicy Tofu
Tofu and Mushroom Marsala
White Bean and Mushroom Ragout
White Bean Puree with Poached Egg

ENTREES (Carnivore)
30-Minute Chicken Tagine
Avocado Chicken Salad
Baked Apples with Barley-Sausage Pilaf
Baked Rotelle Puttanesca (has anchovies)
Basil Chicken Pasta
Broccoli Rabe, Turkey Sausage, and Grapes
Chicken Paprikash
Chicken with Artichokes and Capers
Curried Pork with Apples
Chicken with Citrus Sauce
Dijon Tuna Burgers
Marcella Hazan’s Lemon Roasted Chicken with Carrots and Potatoes
Mussels in Spicy Tomato Sauce
Pork Chops with Tomatillo and Green Apple Sauce
Pork Roast En Cocotte with Apples and Shallots
Squid in Red Wine Sauce
Swiss Chard and Turkey Sausage Over Polenta
Turkey Sausage and Arugula with Whole Wheat Pasta
Whole Wheat Pasta with Chicken Sausage, Chickpeas, and Garlicky Greens

DESSERTS & SNACKS
Blueberry Salsa
Cider-Poached Pears with Yogurt and Toasted Almonds
Granola Bars
Greek Yogurt Lemon Mousse
Homemade Peppermint Patties
Mexican Chocolate Cake
No-Cook Berry Crisp
Quick and Easy Apple Tart
Sugar-Roasted Plums with Balsamic and Rosemary Syrup
Three-Ingredient Banana, Honey, and Peanut Butter Ice Cream
Top-Crust Peach and Cardamom Pie

BEVERAGES
Basil Lemonade
Cherry Lemonade
White Peach Bellini

~~~

If you like recipe lists like this, get a load of these:

The Three Rules of Leftovers

It has been said that if everyone in the U.S. packed a lunch to bring to the office, we would obliterate the U.S. deficit inside of three days.

From Flickr's Muffet
Okay, that’s a lie. But brown bagging it to work will save you, personally, a lot of money over the course of a year. Maybe not trillions, but definitely hundreds, and perhaps even thousands. Of course, buying the ingredients, finding Tupperware, taking 10-15 minutes, and actually assembling that lunch may seem a bit complicated for a $3 daily savings.

But that’s where leftovers come in. When applied carefully, they can:
  • Reduce food costs, because you're not spending extra to eat out.
  • Optimize the health quotient of your lunches (or any meal, really), by allowing you to control exactly what goes into your food.
  • Eliminate packaging waste, since there's no need for restaurant meals.
  • Decrease the time it takes you to prepare an office lunch – just pop 'em in your bag and go.
Of course, you have to get over the stereotypes. Day-old food has a bad rep, thanks in no small part to decades of suburban-set sitcoms in which an army of mop-topped, precocious children have perpetually whined, “Leftovers, AGAIN?!?” to their frazzled, beautiful mothers and suspiciously-out-of-her-league-so-it-must-be-his-show fathers. Frequently paired with words like “moldy” and “congealed,” the mere invocation of leftovers conjures images of rot and disease. I’ve heard tale of folks who flat-out out refuse to eat them, as if last night’s lasagna is today’s ebola factory.

And to that, I proclaim, “What a bunch of hooey. Seriously now.” Leftovers are decidedly un-lame. In fact, they’re the universe’s way of saying, “Nice work with dinner last night, chief. As a reward, here’s some more of the same. And – bonus – this time, you don’t have to do as many dishes.”

The secret to successful leftover-ing is creating them intentionally. You can't look at them as an occasional bonus, but an almost-every-night inevitability. To make this easier, remember MSR:

M: Make more than enough
S: Save the extra
R: Repurpose it later

Let's elaborate.

Make more than enough: Instead of cooking just what you need, make two or three times the amount. Never scale recipes down, even if you're cooking for one.

From Flickr's Apreche
Save the extra: Don't throw food out. Portion it into individual serving containers and store it in your fridge or freezer. You can even portion the meal before you settle down to dinner, to ensure you'll have enough for lunch tomorrow.

Repurpose it later: Most likely, you'll be using the leftovers as straight-up lunches, with little or no alteration. But in some cases, you can save part of a meal to make into something entirely different later. The perfect example is Fried Rice, which uses leftover grains as a base for all-new flavors. Another example: last week, HOTUS and I ordered Mexican takeout. There wasn't much left beyond onions, peppers, and about a cup of enchilada sauce. This week, we combined them, added some pinto beans, scooped it on rice, and shredded some cheddar into the mixture for an excellent, 10-minute chili.

And that's it: MSR.

Readers, do you make leftovers intentionally? Do you consider them a vital part of your diet? How do you optimize their use? Fire away in the comment section.

~~~

If you enjoyed this article, you might also delight in:

Navigating the Reboot: Getting Back on Track After Falling Off of It. (The Track, I Mean.)

(Note to readers: This post is a tad self-indulgent. [On a blog! Go figure.] But hopefully, it'll help some folks who have been sidetracked on their financial and foodie journeys.)

Between September and early January, I was adopted by a cat, got married, went on my honeymoon, traveled to another wedding, got a new job, traveled for Thanksgiving, moved to a new apartment, blew through Christmas, traveled for New Year, broke my toe, and was buried in snow up to my cerebellum. Except for the prolonged limping, it was fantastic. I loved every minute with family, co-workers, and various strangers at the airport.

However.

You know all those good intentions you have stored in the back of your mind? And those behaviors you honed and practiced until they became habits? And those years and years of good financial, nutritional, and organizational practices, which you blog about almost every day, to the point where your husband asks with some regularity when you’re coming to bed?

Um.

Not to say I’ve spent the last few months buying Lexuses and cleaning out Chipotle. But I’m ludicrously out of shape, and my financial discipline has fallen way off. Part of this is (see above reasons). Another part is that I’m cooking for three different websites, all of which require an array of totally unrelated groceries. As far as the third part, I have no excuse. Spreadsheets made me sneezy? Yeah, that's the ticket.

Yet, my undies are not in bundles. It’s been a wonderful few months, which I wouldn’t trade for all 30 Rock reruns in the world. And, though it's not often mentioned in the frugality blogosphere, it's thoroughly possible to temporarily neglect budgeting and still feel okay about yourself.

But now, it's time to shape up, ship out (?), and get back on the horse. (You know the horse. It’s big and made out of money and noodles.) So here's my plan. Maybe it's applicable to your situation, too, and we can track our progress together. That would be neat.

1) Set some measureable goals, both long and short term. There's no better way to spark action and drive than having a quantifiable objective. For the short term, I'd like to get in shape, at least to the point where I'm not winded by subway stairs. For the long term, HOTUS and I would like to buy an abode before the apocalypse. So it's time to start saving.

2) Forecast necessities. First, the Commodore 64 from which I write this blog will soon be incompatible with … anything remotely technological (though it will make an incredible paperweight). Second, I'm running out of contact lenses. Actually having none would not only impair my ability to see, but impair my ability to get fuzzies caught between my contact and my eye. And last, but not least, my iPod, which I love like a child, has a big ol' line running through the screen. Is this a necessity? That's like asking, "Can I live without daily infusions of Weezer's Pinkerton?" Which – duh. No.

3) Create spreadsheets/tangible records. (*Sigh*) As it turns out, procuring a new job and a new husband kind of blows your former budgeting process to tiny pieces. Getting a handle on our spending, plus our combined financial powers, will go a long way towards accomplishing #1. Hello, Excel. Be nice to me.

4) Work out. For real, now. While dreams of being the first woman to play Major League Baseball have long been quashed by the sad acceptance of my A) total physical incompetence, and B) gender, it doesn't mean I should forgo exercise entirely. A 33-year-old shouldn't be stiff arising from bed in the morning. So, walking (and perhaps the dreaded jogging) will soon be in order.

And those are it for now. Readers, have you ever fallen off the horse? How did you get back on? Tips are sweet.

~~~

If this prolonged navel gazing appealed to you, you might also enjoy these:

Green Kitchen: Five Delicious Ways To Eat Broccoli Stalks

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green.

Okay, so, for how long am I allowed to open my column with some reference to my continuing, undiminished excitement to have a working oven? Because I'm still grateful and a little surprised every time I hear that tick-tick-tick-whoosh of the flame igniting, and I may never lose my renewed appreciation for oven cooking. Mainly the part where I put something in the oven and, as I never could with a pan on a hot plate, walk away. 45 minutes later I have food, and that is glorious.

From El_Matador
More times than not, what I'm pulling out of the oven is a sheet of roasted broccoli. I might be addicted. Broccoli's not the cheapest vegetable around – I can eat three or four dollars worth in one sitting – but the recipe is super easy and delicious, and since when is eating a pound of dark green vegetables a bad thing?

The only problem is all the stalks left behind. They're good enough sliced into discs and roasted along with the florets, but they're not amazing that way, and I'd rather devote baking sheet space to more delectable florets. And so all too often the broccoli stems end up with my eggshells and banana peels, going to compost.

Compost is a very silly – and wasteful, and lazy – fate for perfectly good, edible, healthy vegetable parts. Of course, “edible” isn't exactly high praise, or high incentive for the expenditure of kitchen effort, especially when the couch is so comfy. So here – for you and for me – are five recipes and ideas to keep our broccoli stalks out of the trash, and in our happy mouths and bellies. (They're happy because of the broccoli stalks.

1) Fridge pickles. You can make your own pickling brine, or go even more frugal and reuse the brine from a jar of tasty store-bought pickles. Once in a while I splurge on a jar of Rick's Picks, a delicious NYC brand. (Pickling is very chic among Brooklyn hipsters.) When the pickles are gone there is still plenty of goodness left behind in the brine. Peel your broccoli stalks and slice into spears. Pour the brine into a saucepan and bring to a boil, and wash out the pickle jar. Put the broccoli stalks in the jar, then pour in the brine. (Add some white vinegar and water if there's not enough liquid.) Screw on the lid, and pop that jar in the fridge. After two or three days: pickles!

From Cookthink
2) Crudite. Peel and slice into spears and use along with carrots, peppers, and any other raw veggies you like to dip into hummus, dressing, or your spread of choice. You get all the broccoli flavor without the awkward mouthful (and teeth full) of floret.

3) Slaw. Use a mandoline, grater, food processor with a grater wheel, or careful hands and a sharp knife to shred broccoli stems. Add some shredded carrot and mix with your favorite cole slaw dressing.

4) Stir fry. I think part of the reason I love roasting broccoli is that I can never get stir fried broccoli quite right – it's always either underdone or mushy, never as delicious as at a Chinese restaurant or my mom's house. (Mom! What is your secret!) But broccoli stalks – being flatter and more uniform than florets – are a cinch. They make a delicious stir-fry with Chinese flavors – soy sauce, garlic, and five-spice powder are a favorite combination of mine – and cook to a delicious combination of golden exteriors with creamy insides.

5. Soup. Once your favorite cream of broccoli soup (vegan or dairy) is pureed, no one will know if it started as tiny trees or trunks. Ditto chopped up in a quiche or casserole.

That's what I've got so far. (I've also heard that some cats love broccoli, and so also broccoli stalks, but unfortunately my creature isn't inclined to any such adorable predilections.) Do you use – and enjoy – your broccoli stalks? Are there any other often discarded parts of vegetables (or animals) you've got a great use for?

Guest Post: Four Key Ingredients to Eat Well and Frugally at Home

Vincent Scordo is the proprietor of Scordo.com, a fabulous blog about Italian American cooking. Check out his Pasta Challenge, which is more than sufficiently awesome.

As I've said in the past, eating out/ordering in is a colossal waste of money, and beyond the occasional breakdown or special night out I tend not to reach for the Chinese take out menu or make reservations at our local restaurant. My other rationale for not eating out is that I simply will not get the same quality food at 95 percent of the restaurants in our immediate area (including New York City). I'm not a trained Chef, but outside some extraordinary restaurants in New York, I'll take a simple meal prepared at home, with high quality ingredients, over a mediocre restaurant experience. Eating well at home is not rocket science, and moreover, you don't always need to purchase exotic ingredients to make tasty dishes. (The ingredients need to be high quality, but they shouldn't break the bank).

Here are 4 ingredients that can help you eat cheap and well for as long as our recession lasts:

From Flickr's
Minimalist Photography

1. Eggs
Eggs are a terrific source of protein and can be prepared in a variety of ways. My two "go-to" recipes for eggs include the basic onion and potato frittata and the cheese omelet. I often have eggs for dinner, but aim to keep my egg consumption to 1-2X per week. Also, I've gone back and forth on using organic/free range vs your typical Omega 3 fortified, Eggland, eggs and to be perfectly blunt there isn't much difference taste-wise. (Eggs taste best fresh so only buy what you're going to consume.)

2. Tuna in Olive Oil
I always keep between 3-4 cans of Italian tuna in olive oil stocked in my kitchen. My ideal tuna sandwich consists of one can of tuna (do not discard the oil!) with salt and pepper on toasted whole wheat bread. You can also add some fresh parsley and a few slices of tomatoes if they're in season. (Try it without the mayonnaise, I swear you'll like it.)

3. Pasta and Rice
My pasta and rice arsenal includes: thin linguine, angel hair or capellini, linguine, rigatoni, penne rigate, pastine, soba noodles, arborio rice for risotto, Carolina rice, brown rice, jasmine rice, and whole wheat couscous. Having the aforementioned pasta and rice on hand at all times gives you limitless possibilities, including: linguine with olive oil, parsley, and garlic, baked rigatoni with tomato sauce, mozzarella, and Parmigiano-Reggiano, soba noodles stir fried with green peppers, chicken breast, and onion, brown rice with ginger, cilantro, and cracked black pepper, couscous with feta, red onion, cucumber, and olive oil, etc.

4. Whole Chicken
Buying a whole, free range, chicken is the equivalent to getting the deal of a lifetime. A whole chicken gets you two types of meat (dark and white) as well various parts which translate into various types of dishes. I purchase a whole, free range, chicken every other week and butcher the chicken according to my preferences. If I'm interested in making a whole roasted chicken, I'll simply leave the bird as is and make a rub mixture with lemon zest, salt and pepper, rosemary, and olive oil. If I have a little more time on my hands I'll butcher the bird into nine pieces and freeze the parts for various dishes throughout the week, including: braised chicken thighs with fresh mint, breaded and baked drumsticks and wings, thinly pounded chicken breast with shitake mushrooms and sherry wine, etc.

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10 Steps to a Saner, Thriftier, Somewhat Healthier Thanksgiving

Are you tired of Thanksgivings when your entire family comes to visit, but you don’t have time to talk to any of them? Do you dream of serving fresh, home-prepared food instead of Stove Top and Potato Buds on Turkey Day? Come this holiday, do you wanna save a coupla bucks?

Sweet. We gotcha covered.

By following these steps and devoting an hour or two to planning ahead, you can cook up a wholesome, economically sound Thanksgiving feast without going completely insane. You’ll have time to actually interact with your loved ones, and no one will leave the house hungry.

Of course, if you’re not up for these strategies (and yo, it’s understood), A) do whatever works for you, or B) try a potluck. Roast some poultry and have each guest bring a side, a dessert, or some booze. No muss, no fuss, and no one can blame you if the green bean casserole came out a little weird this year.

In the meantime, behold! And if you have anything to add, fire away in the comment section.

Step #1: Start shopping now.
Supermarkets begin offering Thanksgiving bargains weeks before the actual holiday. So, if you know you need an item – say, unsalted butter or canned sweet potatoes – buy them on sale a.s.a.p. You’ll save cash AND get to check something off your list.

NOTE: Obviously, this doesn’t apply to perishable goods. If you know you’re making applesauce, wait until the week-of to pick up the fruit. Otherwise, Rot City.

Step #2: Get a headcount.
Is it just the immediate fam this year, or are your 16 second cousins from South Carolina stopping by for some big, juicy bird? Having an approximate attendance will help you plan and budget accordingly.

Step #3: Prep your recipes.
Once you have a headcount, research and start amassing the appropriate recipes based on number of attendees, dietary restrictions, taste preferences, and budget. (It’s easier than it sounds, since Thanksgiving tends to focus on a few traditional dishes.) Cut and paste them into a Word Document, so they’re easily searchable and referenced. My favorites include:
Don’t worry about appetizers, as people are going to stuff themselves at dinner. If you do opt for hors d’oeuvres, choose something light, like crudite and bean dip.

Ask guests to bring wine and desserts. Of course, you can prep a pie or two the night before, but letting family pitch in will A) make them feel validated/as if they contributed, B) ease your stress level, and C) save you a buck or two.

Step #4: Create a grocery list.
Now that you have all the recipes, make a big ol’ grocery list of their ingredients. (This is super easy if you’ve already compiled the recipes in a Word Document.)

Helpful hint: If two dishes call for the same ingredient, combine the quantities so you don’t overbuy. For example, if your mashed potatoes need 4 tablespoons of butter, and your stuffing needs 6 tablespoons of butter, combine them into a single line, reading “10 tablespoons of butter.” Shopping will be way less complicated.

Step #5: Check off what you already have.
Odds are, a few list items are already floating around your pantry. Olive oil? Check. Salt? Check. Sixteen-pound game bird? Che- … oh, wait.

Step #6: Spread the remaining shopping out over the next few weeks.
To reiterate, supermarkets tend to spread sales out in the days leading up to Thanksgiving. Buy a little of your list each week, during your regular grocery shopping, using online circulars to check for deals. You’ll have to make a final trip, of course, but you’ll have already banked a bunch of money, and reduced your list by leaps and bounds.

Step #7: Create a schedule.
Okay. This one is where it gets a little nuts, but trust me – creating a schedule really, really helps. Why? It does four things:
  1. Manages your time. Worried about what you’re supposed to be doing, and when? No longer. Also, you actually get to socialize.
  2. Coordinates the stovetop and oven. If you’ve ever tried to cram stuffing, turkey, and sweet potatoes into the oven simultaneously, only to have nothing cook all the way through, you know what I’m talking about.
  3. Ensures you remember everything. Have you ever blanked on the biscuits? Forgotten the beans in the fridge? This visual cue will stop it from happening.
  4. Gets all the food to the table at the same time. Never again will your turkey be ready two hours after the mashed potatoes.
To make this magical document: Take each recipe, and working backwards from the time you’re serving dinner, assign each prep step a time slot. For example, if the stuffing needs to be served at 4pm, it should go in the oven at 3pm, be assembled about a half-hour earlier, at 2:30pm.

This is tough to explain, so here’s mine from last year. (Click to enlarge.)

Click to enlarge
I usually stick my schedule to the fridge, along with the recipes I’m making that day. This way, it’s convenient, accessible, and I won’t spill gravy on it.

Step #8: Enlist a Sous Chef, a Dish Doer, and a Table Setter.
Unless you’re Ina Garten, Superman, or SuperInaGartenMan (whom, I assure you, exists), you’re gonna need some help in the kitchen. Your Sous Chef can take care of potato mashing while you’re making the gravy. The Dish Doer will wash kitchen gear throughout the day, guaranteeing the appropriate equipment (whisk, measuring cup, etc.) is always clean. And heck, you know all about the Table Setter.

Fun fact: One person can cover the three jobs, if he/she is particularly talented. Last year, my sister’s boyfriend basically made Thanksgiving possible.

Step #9: Do as much as you can the night before.
The Night Before Thanksgiving 2009, my schedule read like this:
  • Make brine
  • Dunk turkey
  • Make applesauce
  • Make cranberry sauce
  • Make cornbread
  • Dice all gravy ingredients
  • Peel and cut carrots
  • Wash and cut green beans
  • Prep all remaining ingredients
It looks complicated, but only took a few hours, and allowed me tons of time to hang out on Thanksgiving Day. With a similar strategy, you’ll reduce potential stressors and eliminate last-minute trips to the grocery store for cranberry sauce.

Step #10: Stick to the gameplan.
Adhere to the schedule, and Thanksgiving Day will be a walk in the turkey park. (Yes, the turkey park.) You'll not only have plenty of quality time with family and friends, but they'll applaud your efforts for decades to come.

BONUS Step #11: Start drinking, but wait until AFTER you’re finished chopping.
Don’t ask me how I know this.

Readers, what think you? Does this seem crazy, or does a little time invested up front seem like a good trade-off for the day-of? What would you add or take away? The comment section, she is open.

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The #1 Rule of Personal Finance

Whether you're buying a home, managing your income, or going to the grocery store, there is a simple rule imperative to every aspect of personal finance. Embraced, it is your greatest pecuniary tool. Ignored, it will destroy your cash flow and leave you living destitute with your Grandma.

From Wikicommons
You gotta do the math.

Okay, equations may not be your cup of coffee. But knowing the numbers is key to saving money, and performing simple computations can mean the difference between living well and scraping by. Frankly - and I realize this is simplifying the issue beyond measure - but I occasionally wonder how many U.S. foreclosures could have been avoided if someone sat down with a calculator. (Judgey? Me? Er … maybe.)

Math is especially essential in the supermarket, from estimating discounts to figuring unit prices. Occasionally, you even have to guess at measurements and conversion rates, which is always a good time.

Granted, this isn’t intuitive knowledge. But it is very, very necessary knowledge. So, how do you make trips to the market a little easier? These tips might help.

Create a pricebook.
Though it’s a little intensive at first, a good pricebook will help you nail the best deals on food. Once you have it down, you won’t even need to record numbers anymore. You’ll just know. Of course, they’re a bit complicated to explain in two lines, so I’ll refer you to this masterful post at Get Rich Slowly, which includes links to spreadsheets. This CHG comp of pricebooks, meal planners, and grocery lists is way useful, too.

Make a grocery list, pricing included, before you get to the store.
You’re less likely to make mistakes at home when you have time and relative peace to run the numbers of a given purchase. Derive costs from online circulars or your own hard-won knowledge, factor in coupons, and don’t forget any membership card discounts.

Bring a calculator with you as you shop.
This eliminates the need for in-your-head math, making nearly any in-store purchase much easier to figure. Can’t find a Texas Instrument? Use your cell phone. Almost all models should include a simple (read: non-scientific, but you won’t have to figure out cosines, anyway) math machine.

Keep a running tally in your head of what you buy.
Estimating your purchases as you shop goes a long way toward staying within a budget. It doesn’t have to be exact, because odds are the digits will work out at the end. Waiting on line is a perfect place to do this, especially if there aren't any good tabloids to read.

Learn this simple math trick.
Take an item’s price and move the decimal point to the left by one spot. The new number is 10% of the cost. You can use that to approximate nearly any discount. Multiply it by three to get a 30% discount, or five to calculate a half-off price.

Loaf of bread = $3.92
10% = $0.39
20% off = ~$0.78
Half off (50%) = ~ $1.95

Relatedly, to derive the individual cost of a Buy One Get One free item, simply split the price in half.

Compare unit pricing.
Supermarkets will frequently present you with two prices. The latter is the cost of a specific item. For example, the price of these egg substitutes is $3.49.


The former is what that item costs in a standardized size or quantity. A full quart of these egg substitutes will run you $7.98.


Using that former number, you can compare the cost of a quart of egg substitutes to quarts of competing products. Maybe another brand goes for $10.15 per quart, making it more expensive. Or perhaps it costs $6.98, a better price.

Beware, though. Sometimes, similar products will use different units of measurement to list their unit pricing. In that case, it’s handy to have that calculator.

Note the pound vs. quart measurements here.
Weigh your produce.
Okay. Like, “duh,” right? But hear me out: Weighing produce will not only give you an idea of cost, but a visual representation of just how much food you’re buying. Plus, it makes it easier to find a bargain when you’re confronted by pricing like this:


Which is the better deal, $1.99 per pound, or $1.99 per bunch? Only the scale knows for sure.

These rules are fairly basic, sure. But really, they’re here as a reminder that frugality is a numbers game. And in order to succeed, we hafta stay on top of them.

Readers, whaddaya think? Are there other math tips to be added? Do you think math is as important to financial health as I’m making it out to be? Will you now have an answer for your kids when they ask, “Why do I have to learn this?” The comment section, she is open.

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Winter Squash 101 (Plus 18 Recipes!)

Come autumn, they crowd the produce aisle like so many tough-skinned soldiers, boasting their seasonal orange and green hues like a silent, immovable army. Thrown at an enemy, they will wreak havoc untold. Made into soup, they will be your best friends forever. Or even foreva.

What I’m saying is: You may fear them. You may love them. Either way, winter squash should be in your kitchen, and eventually your stomach.

So let’s learn a little more, shall we?

HEALTH QUOTIENT

Often overshadowed nutritionally by leafy greens and cruciferae, gourds pack some impressive wholesomeness of their own. Pumpkins and butternut squash are astronomically high in vitamin A, while acorn squash is a good source of fiber, vitamin C, potassium, and thiamin. All varieties are virtually fat-free and comparatively low in calories, with spaghetti squash being particularly lean.

COST

If you’ve ever purchased them pre-cubed or in the depths of summer, winter squash may seem prohibitively expensive. Happily, it is not always thus. Bought whole and in season, they’re pound-for-pound one of the most economical vegetables, ever. My local supermarket often hocks them at $0.69/lb., and will go even cheaper if they don’t think anyone is buying.

CULINARY USES

Soups, purees, risottos, quickbreads, chilis, stews, casseroles, roasted sides – oh, where to begin? There are so many wonderful options for cooking winter squash, it’s tough to choose any one to reflect upon. So here are some general notes:
  • Acorn squash, butternut squash, and pumpkin take particularly well to warm, autumn-y flavors and spices. You’ll frequently find them in recipes using maple syrup, cinnamon, nutmeg, apples, and pears, among other October-like foods.
  • Since these kinds of dishes tend to be sweet, I find kids and picky eaters tend to dig ‘em.
  • This doesn’t mean gourds don’t pair with other ingredients. You’ll find meals where they mix with ricotta, kale, pork, curry, and tomatoes, just to name a few non-fall foods.
We go into specific recipes in just a minute, but first, a word about…

PREPARATION

Here’s the rub. While almost everything else about winter squash is praiseworthy, they can be a hideous nightmare to break down. Last night, I had to beat a sugar pumpkin ON MY KITCHEN FLOOR to get it open. Forget peeling it. After a few college tries, my brand new OXO stainless steel y-shaped peeler crumbled like the mid-‘90s Knicks.

Okay, maybe I’m being a little harsh. Slicing up a spaghetti squash isn’t all that bad. And you can buy almost any gourd pre-cubed. Heck – most recipes even ask for canned pumpkin puree, which eliminates the whole hacking process.

But if you still want to buy the pretty in-store gourds, there are a few things you can do to make the cleaving process way, way easier:
  • Halve your squash lengthwise, seed it, and roast it until the insides are easily scoopable. (50 – 90 minutes)
  • Halve your squash lengthwise, seed it, and microwave it until the insides are easily scoopable. (10-30 minutes)
  • Poke a bunch of holes in your squash, and microwave it until easily pierced with a fork. (If you should attempt this, MAKE SURE to poke many deep holes in your gourd and remain in the kitchen as it cooks. If the squash starts making noise, you risk explosion. Also, I’m not sure I would try this with a pumpkin.)
Obligatory warning: Though you’re still very much encouraged to try it, be super careful when chopping winter squash. Use a sharp knife and keep your eyes on your work at all times.

That done, let’s get to the food. Each of the following recipes has been cooked, loved, and featured on Cheap Healthy Good or in my column at Serious Eats. Enjoy!

VARIETIES & RECIPES

Butternut Squash

Everyone needs more orange in their diets. And if you've ever sipped a stellar Butternut Squash Soup (like the ones listed here), you know that its namesake gourd is the way to get it. Shaped like a '70s lamp base and delicious almost any way it's prepared, butternut squash also make an excellent cudgel for defending against invading vikings.

Butternut Squash Apple Cranberry Bake
Butternut Squash Gnocchi
Butternut Squash Lasagna with Raisins and Pine Nuts
Butternut Squash and Pear Soup
Butternut Squash Risotto
Roasted Butternut Squash with Moroccan Spices
Roasted Butternut Squash Soup

Acorn Squash

Classically prepared with maple syrup in rings or slices, acorn squash is a squat, deep-green vegetable that resembles a particularly verdant pumpkin. Clocking in at one or two pounds, they also make excellent free weights.

Classic Baked Acorn Squash
Curried Apples and Acorn Squash

Spaghetti Squash

Confession: I used to hate this stuff, believing it was merely a poor substitute for actual spaghetti. Oh, what a dummy I was. Adaptable to a plethora of different cuisines, the oblong, yellowish squash's versatility has made it a welcome meal base. It's a bit different from other winter varieties in that the flesh doesn’t come out in chunks, but as slim, pasta-like strings, making it much more fun to play with.

Spaghetti Squash Casserole
Spaghetti Squash Puttanesca
Spaghetti Squash with Ricotta, Sage, and Pine Nuts

Pumpkins

Ah, pumpkins. Nature’s ottomans. Bright orange, ridged, and ranging in size from a few ounces to half a ton, pumpkins are sometimes dismissed by Americans as mere Halloween decorations. But anyone who’s seen one decomposing on the neighbor’s lawn knows: there’s more to pumpkins than their nigh-impenetrable exteriors. These recipes all use canned pumpkin, but roasted, pureed fresh pumpkin would substitute nicely. (Check in Monday for a Pumpkin Butter recipe, too.)

Pumpkin Bread
Pumpkin Orzo with Sage (Vegan / non-vegan)
Pumpkin Turkey Chili

Other Squashes (Buttercup, Delicata, Kabocha, etc.)

Though we only hit on a few types here, there are dozens - maybe hundreds - of winter squash varietals available in grocery stores, farmer's markets, and pick-your-owns worldwide. Kabocha and Delicata are more common gourds, but I encourage you to experiment with what's available. Roasted with olive oil, salt, and pepper is always a good way to start out.

Roasted Delicata Squash with Thyme
Roasted Winter Squash and Kale
Savory Buttercup Squash Pie

And that’s a wrap. Readers, what are your favorite ways to prepare winter squash? Do you know any other ways to ease the prep process? Why is the sky blue? The comment section is ready for your good words.

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