This week, I'm exploring (mostly online) how Community Supported Agriculture works, and what its benefits are. In keeping with that theme, this week's book is
Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture, Revised & Expanded
I haven't had a chance to read it yet myself, but it looks interesting, and I'd love to hear from any of you who have.
Showing posts with label saving money. Show all posts
Showing posts with label saving money. Show all posts
Wednesday, June 10, 2009
Monday, June 1, 2009
Meatless Monday - Broccoli & Walnut Quiche
Ah, quiche. One of the most wonderful applications of custard. I'm going to start by giving you a basic quiche formula, that will serve you in good stead for many, many recipes. It will also make it easier for you to adjust your recipe to the size of pan that you have available.
The magic formula is:
1/3 Cup milk product per 1 egg.
My pie pans are fairly deep, and I make my quiche crustless (for gluten, carb and laziness reasons), so my recipe uses 6 eggs, and a cup and two-thirds milk item. Like many of my recipes, this one is very versatile, and you can mix and match ingredients to your own taste preferences.
6 eggs
1 2/3 cups milk product (this can be actual milk, cream, sour cream, plain yogurt, or any combination thereof.
2 cups shredded or chunked cheese (if you do chunks, they should be small)
2 cups broccoli pieces(raw or frozen, but if you use frozen, be sure to thaw and drain completely)
1/2 lb walnut pieces
1/4 tsp thyme
salt & pepper to taste
Preheat oven to 350 degrees.
If you prefer a crust for your quiche, you're on your own. Back when I could eat gluten, I usually bought the ready made ones. So we pick up at the filling the pan point.
Start by putting a thin layer of cheese on the bottom of the pie pan. It doesn't have to completely obscure the pan bottom, just get a good, even coat. Next lay in the broccoli and walnut pieces evenly in the pan, and add another layer of cheese over the top.
In a large bowl, beat eggs until frothy. Add your preferred milk item (I like to use a combination of 4% milk and plain yogurt), and the seasonings, and blend thoroughly (this does not require an electric mixer of any kind - a whisk or even a briskly wielded fork works just fine). Pour gently over the mixture in the pan, and top with another thinnish layer of cheese.
Put in the oven on a middle rack and bake for 50 minutes. Take out and allow to cool for at least 1/2 hour before cutting and serving.
Pair it with a nice salad or some rice (or both), and enjoy!
The magic formula is:
1/3 Cup milk product per 1 egg.
My pie pans are fairly deep, and I make my quiche crustless (for gluten, carb and laziness reasons), so my recipe uses 6 eggs, and a cup and two-thirds milk item. Like many of my recipes, this one is very versatile, and you can mix and match ingredients to your own taste preferences.
6 eggs
1 2/3 cups milk product (this can be actual milk, cream, sour cream, plain yogurt, or any combination thereof.
2 cups shredded or chunked cheese (if you do chunks, they should be small)
2 cups broccoli pieces(raw or frozen, but if you use frozen, be sure to thaw and drain completely)
1/2 lb walnut pieces
1/4 tsp thyme
salt & pepper to taste
Preheat oven to 350 degrees.
If you prefer a crust for your quiche, you're on your own. Back when I could eat gluten, I usually bought the ready made ones. So we pick up at the filling the pan point.
Start by putting a thin layer of cheese on the bottom of the pie pan. It doesn't have to completely obscure the pan bottom, just get a good, even coat. Next lay in the broccoli and walnut pieces evenly in the pan, and add another layer of cheese over the top.
In a large bowl, beat eggs until frothy. Add your preferred milk item (I like to use a combination of 4% milk and plain yogurt), and the seasonings, and blend thoroughly (this does not require an electric mixer of any kind - a whisk or even a briskly wielded fork works just fine). Pour gently over the mixture in the pan, and top with another thinnish layer of cheese.
Put in the oven on a middle rack and bake for 50 minutes. Take out and allow to cool for at least 1/2 hour before cutting and serving.
Pair it with a nice salad or some rice (or both), and enjoy!
Wednesday, May 20, 2009
Book of the Week - $3 Meals
One of the best ways to save money is by knowing how to save money! Books are one of the best ways to learn how. And so I'm introducing the Book of the Week concept here.
This week's book:
$3 Meals: Feed Your Family Delicious, Healthy Meals for Less Than the Cost of a Gallon of Milk
Also: $3 Meals in Minutes, $3 Low-calorie Meals, and $3 Slow-cooked Meals
Links are to Powell's Books, and Sensible Dollars receives a kickback if you buy there, so please do! :)
This week's book:
$3 Meals: Feed Your Family Delicious, Healthy Meals for Less Than the Cost of a Gallon of Milk
Also: $3 Meals in Minutes, $3 Low-calorie Meals, and $3 Slow-cooked Meals
Links are to Powell's Books, and Sensible Dollars receives a kickback if you buy there, so please do! :)
Wednesday, May 13, 2009
The Story of Stuff
Saving money can have some nifty consequences, like helping your heath, or helping the planet, or even helping build a healthier economy! It can change not only your life, but the WORLD!
Check out The Story of Stuff to give you even more reasons to buy less or used stuff instead of feeding the consumerism monster!
Check out The Story of Stuff to give you even more reasons to buy less or used stuff instead of feeding the consumerism monster!
Monday, May 4, 2009
Meatless Monday - Pasta Primavera
Pasta Primavera is one of the most versatile dishes on the planet. You can make it with any sort of pasta, you can use whatever vegetables you have available, it can be made with or without a sauce, and it can be served hot or cold. The vegetables can be raw, sauteed, roasted, dried, or any combination.
1 lb pasta
5 cups (raw) assorted veggies
1/2 C olive oil
fresh basil, rosemary, thyme & parsley
salt & pepper to taste
1/2 C parmesan and/or romano cheese
The pasta primavera that I'm having this week will be served hot, and made with (mostly) roasted vegetables. I'll be using Tinkyada (gluten free) vegetable & brown rice spirals because they're so colorful, and this is a great, colorful summer dish.
Start by choosing your veggies. Some suggestions: zucchini & summer squash, fresh and sun-dried tomatoes, jicama, mushrooms, bell peppers of all colors, broccoli, cauliflower, green beans (cut small), olives, carrots, onions & garlic. You'll want around 5 cups of veggies total.
Preheat oven to 450 degrees.
Start pasta cooking (follow directions on package or your own inclination).
Chop the veggies you want to cook into bite sized pieces, or strips. For me this will be zucchini & squash, broccoli, carrots, onions, garlic and cherry tomatoes. Place in a baking dish with a sprinkling of olive oil and a generous pinch of salt. Stir to combine/coat. Put in the oven. Let roast for about 20 minutes, while the pasta cooks. Check & stir occasionally if necessary.
Meanwhile, chop the other veggies you want to put in (I find that more delicate veggies like jicama, bell peppers & mushrooms do better if put in fresh). Chiffonade (cut into thin strips) the fresh herbs you're using.
When the roasting veggies come out of the oven, add them to the herbs and fresh veggies. Now would also be the time to add in things like olives and sun dried tomatoes, if you're using them. Mix the whole thing into the pasta, adding the remaining olive oil, salt & pepper.
Finally, add the parmesan/romano cheese, and serve! Goes nicely with a light wine or iced tea. Garlic bread if you're feeling especially elaborate. Delicious, nutritious, colorful & quick!
1 lb pasta
5 cups (raw) assorted veggies
1/2 C olive oil
fresh basil, rosemary, thyme & parsley
salt & pepper to taste
1/2 C parmesan and/or romano cheese
The pasta primavera that I'm having this week will be served hot, and made with (mostly) roasted vegetables. I'll be using Tinkyada (gluten free) vegetable & brown rice spirals because they're so colorful, and this is a great, colorful summer dish.
Start by choosing your veggies. Some suggestions: zucchini & summer squash, fresh and sun-dried tomatoes, jicama, mushrooms, bell peppers of all colors, broccoli, cauliflower, green beans (cut small), olives, carrots, onions & garlic. You'll want around 5 cups of veggies total.
Preheat oven to 450 degrees.
Start pasta cooking (follow directions on package or your own inclination).
Chop the veggies you want to cook into bite sized pieces, or strips. For me this will be zucchini & squash, broccoli, carrots, onions, garlic and cherry tomatoes. Place in a baking dish with a sprinkling of olive oil and a generous pinch of salt. Stir to combine/coat. Put in the oven. Let roast for about 20 minutes, while the pasta cooks. Check & stir occasionally if necessary.
Meanwhile, chop the other veggies you want to put in (I find that more delicate veggies like jicama, bell peppers & mushrooms do better if put in fresh). Chiffonade (cut into thin strips) the fresh herbs you're using.
When the roasting veggies come out of the oven, add them to the herbs and fresh veggies. Now would also be the time to add in things like olives and sun dried tomatoes, if you're using them. Mix the whole thing into the pasta, adding the remaining olive oil, salt & pepper.
Finally, add the parmesan/romano cheese, and serve! Goes nicely with a light wine or iced tea. Garlic bread if you're feeling especially elaborate. Delicious, nutritious, colorful & quick!
Wednesday, April 29, 2009
Cook Once, Eat All Week!
When I was a wee lass of only tween years, my mom and dad divorced. Mom worked two jobs (real estate by day, factory by night) in order to support herself, my younger brother, and me. Fabulous mom that she is, she wanted to make sure that even though we were often home for dinner without her, that we had good food to eat.
With that in mind, she took every Sunday off both jobs. Every Sunday, she and I cooked, otherwise prepared and froze food for the coming week.
I had, at that point in my cooking career, mastered the omelet...so my job was to create several of them, which were then integrated with small rolls or english muffins, a slice of cheese and sometimes ham, for quick, nukeable breakfast sandwiches. I cooked spaghetti and Mom made sauce. We baked potatoes and stuffed 'em, and other stuff I'm probably forgetting (it's about 30 years later, after all). We packaged everything up in single servings or meals - we used compartmentalized styrofoam plates - and packed it into the big freezer. My brother and I had wonderful, home-cooked meals all week, regardless of whether or not Mom was available that night to cook them. It was great for us, and great for Mom. Not only did we have great food, but dishwashing was minimized during the hectic week, and I'm certain that cooking once a week saved us money - both on energy and because we bought stuff in bulk. I had great fun and learned a lot about cooking in the process, too!
Now that summer is here, and I'm writing this blog, this experience from my youth is becoming especially pertinent.
Our freezer isn't that big, but fortunately, we're only a two-person household. Most of the stuff I freeze is meat purchased on sale and frozen veggies, the same. But I do tend toward cooking only once a week - and I suspect this will be a very hot summer, which will encourage me to do that even more.
I typically boil a bunch of eggs for my sweetheart to have for breakfast or lunch. Sometimes I make tuna salad for him for lunches. A large pot of rice or pasta (and if I'm feeling magnanimous, macaroni & cheese) is usually in the fridge. This week, I cooked a beef roast in the slow cooker (both of which I bought on sale, of course), and we've been nibbling at it in various formats ever since (tacos, mostly, because of the heat, and because we both love tacos). I'm really starting to realize what a useful and economic practice it is. If I worried about us getting bored with the same thing, I might have cooked a smaller roast, and grilled a few chicken breasts, and alternated those things with some vegetarian meals. If I were cooking for a bigger family, I might do a larger roast and several chicken breasts. Pasta or rice or microwave-baked potatoes and microwaved frozen veggies round it out. I buy a lot of produce in the summer, and mostly we eat it raw or lightly steamed...and it all means minimal cooking during the week.
Having a major cooking session one day a week, and reheating after that saves money, precious time, and leftovers. Plus, if you get your household involved in it, it's a great family activity. Give it a try, you'll see what I mean!
With that in mind, she took every Sunday off both jobs. Every Sunday, she and I cooked, otherwise prepared and froze food for the coming week.
I had, at that point in my cooking career, mastered the omelet...so my job was to create several of them, which were then integrated with small rolls or english muffins, a slice of cheese and sometimes ham, for quick, nukeable breakfast sandwiches. I cooked spaghetti and Mom made sauce. We baked potatoes and stuffed 'em, and other stuff I'm probably forgetting (it's about 30 years later, after all). We packaged everything up in single servings or meals - we used compartmentalized styrofoam plates - and packed it into the big freezer. My brother and I had wonderful, home-cooked meals all week, regardless of whether or not Mom was available that night to cook them. It was great for us, and great for Mom. Not only did we have great food, but dishwashing was minimized during the hectic week, and I'm certain that cooking once a week saved us money - both on energy and because we bought stuff in bulk. I had great fun and learned a lot about cooking in the process, too!
Now that summer is here, and I'm writing this blog, this experience from my youth is becoming especially pertinent.
Our freezer isn't that big, but fortunately, we're only a two-person household. Most of the stuff I freeze is meat purchased on sale and frozen veggies, the same. But I do tend toward cooking only once a week - and I suspect this will be a very hot summer, which will encourage me to do that even more.
I typically boil a bunch of eggs for my sweetheart to have for breakfast or lunch. Sometimes I make tuna salad for him for lunches. A large pot of rice or pasta (and if I'm feeling magnanimous, macaroni & cheese) is usually in the fridge. This week, I cooked a beef roast in the slow cooker (both of which I bought on sale, of course), and we've been nibbling at it in various formats ever since (tacos, mostly, because of the heat, and because we both love tacos). I'm really starting to realize what a useful and economic practice it is. If I worried about us getting bored with the same thing, I might have cooked a smaller roast, and grilled a few chicken breasts, and alternated those things with some vegetarian meals. If I were cooking for a bigger family, I might do a larger roast and several chicken breasts. Pasta or rice or microwave-baked potatoes and microwaved frozen veggies round it out. I buy a lot of produce in the summer, and mostly we eat it raw or lightly steamed...and it all means minimal cooking during the week.
Having a major cooking session one day a week, and reheating after that saves money, precious time, and leftovers. Plus, if you get your household involved in it, it's a great family activity. Give it a try, you'll see what I mean!
Monday, April 27, 2009
Meatless Monday - Tacos!
Heat waves suck. You still have to eat, but who wants to cook? Well, tonight we'll be falling back on my hot-weather standby: tacos.
Precooked shells heat in 3 minutes in the toaster oven(at 350 degrees). Going veggie means that the only other thing that needs to be heated is the refried beans: 3 minutes in the microwave.
I plan for 4 tacos per person.
Dinner for two:
8 taco shells
1 can refried beans
shredded cheese
shredded lettuce
diced tomatoes
diced red bell peppers (these are sweet, not hot)
salsa to taste
Most of the recipe is assembly. I find that heating the refried beans in a wide, shallow dish (covered, or it will spatter) makes it easy to use a butter knife for application to the taco shell.
-Fill the taco shell about 1/4 of the way with beans.
-Add vegetation and salsa to your own preferences.
-Enjoy!
Precooked shells heat in 3 minutes in the toaster oven(at 350 degrees). Going veggie means that the only other thing that needs to be heated is the refried beans: 3 minutes in the microwave.
I plan for 4 tacos per person.
Dinner for two:
8 taco shells
1 can refried beans
shredded cheese
shredded lettuce
diced tomatoes
diced red bell peppers (these are sweet, not hot)
salsa to taste
Most of the recipe is assembly. I find that heating the refried beans in a wide, shallow dish (covered, or it will spatter) makes it easy to use a butter knife for application to the taco shell.
-Fill the taco shell about 1/4 of the way with beans.
-Add vegetation and salsa to your own preferences.
-Enjoy!
Tuesday, February 10, 2009
Going Vegetarian or Semi-Vegetarian as an Economic Strategy
A lot of people have strong feelings about vegetarianism - almost everyone has an opinion on the ethics, health and lifestyle aspects of eating or not eating meat.
My only opinion is that vegetables are cheaper than meat. It's a simple bit of math - when we buy meat we're paying for the veggies the animal in question eats, its housing, medical care, transportation to market, inspection process, etc., and so eating vegetarian all or some of the time is an important option in saving money. Add in the fact that the majority of Americans don't get enough veggies in their diet on a regular basis, and it really begins to make sense to change focus from meat to veggies in your menu planning.
It's not hard to incorporate vegetarianism into your lifestyle - try it out for just one day a week! You may realize that you don't miss meat as much as you might think.
Breakfast is easy, since many folks don't have meat for breakfast anyway. Your standard bagel w/cream cheese, cereal with milk, pancakes or waffles are all vegetarian to start with.
Lunches can be equally simple: PB&J is a classic old standby, and many soups and salads are or can be vegetarian.
The sticking point most folks have is with dinner...but it doesn't have to be a sticking point. Try some Indian dishes like saag paneer or channa masala, or Mexican dishes like cheese enchiladas or bean & cheese burritos! Want something a little less exotic? Try some quiche or meatless chili! You can find a whole world of vegetarian cookbooks on Amazon, here: Vegetarian & Vegan Cookbooks
Not ready to cut meat out of your diet, but still looking to save money on it? Here are a few ideas:
Spread It Out: A little bit of meat can go a long way. Try dishes like casseroles
, where meats are usually used mostly as flavoring, or Pilafs & Paellas
, in which rice is the star ingredient, pasta dishes, or stir fry. Bacon & ham, with their strong, salty flavors, can be used as flavoring in hundreds of dishes, from twice-baked potatoes to a pot of beans, to salads or casseroles. People make fun of casseroles sometimes, but their simplicity and money-savings are no laughing matter. They're also incredibly satisfying and comforting.
Set a Price Point:
I've mentioned this idea here before, but it bears repeating. Study your local grocery flyers and determine what you can reasonably spend per pound to get a variety of meats. In my area, it's $2/lb. For that I can get (on sale) italian sausage, all cuts of chicken - from leg quarters to boneless, skinless breasts, london broil (aka top round), pork loin (in a 10-12 lb package, on sale), ham, stew meat, spare ribs, lean ground beef, ground turkey, and turkey breast. It's really important to shop the sales and create your menus around them! If your grocery store has a meat section called "manager's specials", check out their offerings as well - it's often premium meat that is nearing its sell-by date and is reduced for quick sale. This can be integrated right into that week's menu, or re-wrapped and frozen for later use.
Try it out for a day or a week, and you might be surprised not only at how much you'll save on groceries, but also by how much you enjoy the change of pace!
My only opinion is that vegetables are cheaper than meat. It's a simple bit of math - when we buy meat we're paying for the veggies the animal in question eats, its housing, medical care, transportation to market, inspection process, etc., and so eating vegetarian all or some of the time is an important option in saving money. Add in the fact that the majority of Americans don't get enough veggies in their diet on a regular basis, and it really begins to make sense to change focus from meat to veggies in your menu planning.
It's not hard to incorporate vegetarianism into your lifestyle - try it out for just one day a week! You may realize that you don't miss meat as much as you might think.
Breakfast is easy, since many folks don't have meat for breakfast anyway. Your standard bagel w/cream cheese, cereal with milk, pancakes or waffles are all vegetarian to start with.
Lunches can be equally simple: PB&J is a classic old standby, and many soups and salads are or can be vegetarian.
The sticking point most folks have is with dinner...but it doesn't have to be a sticking point. Try some Indian dishes like saag paneer or channa masala, or Mexican dishes like cheese enchiladas or bean & cheese burritos! Want something a little less exotic? Try some quiche or meatless chili! You can find a whole world of vegetarian cookbooks on Amazon, here: Vegetarian & Vegan Cookbooks
Not ready to cut meat out of your diet, but still looking to save money on it? Here are a few ideas:
Spread It Out: A little bit of meat can go a long way. Try dishes like casseroles
, where meats are usually used mostly as flavoring, or Pilafs & Paellas, in which rice is the star ingredient, pasta dishes
, or stir fry. Bacon & ham, with their strong, salty flavors, can be used as flavoring in hundreds of dishes, from twice-baked potatoes to a pot of beans, to salads or casseroles. People make fun of casseroles sometimes, but their simplicity and money-savings are no laughing matter. They're also incredibly satisfying and comforting.Set a Price Point:
I've mentioned this idea here before, but it bears repeating. Study your local grocery flyers and determine what you can reasonably spend per pound to get a variety of meats. In my area, it's $2/lb. For that I can get (on sale) italian sausage, all cuts of chicken - from leg quarters to boneless, skinless breasts, london broil (aka top round), pork loin (in a 10-12 lb package, on sale), ham, stew meat, spare ribs, lean ground beef, ground turkey, and turkey breast. It's really important to shop the sales and create your menus around them! If your grocery store has a meat section called "manager's specials", check out their offerings as well - it's often premium meat that is nearing its sell-by date and is reduced for quick sale. This can be integrated right into that week's menu, or re-wrapped and frozen for later use.
Try it out for a day or a week, and you might be surprised not only at how much you'll save on groceries, but also by how much you enjoy the change of pace!
Thursday, November 6, 2008
Money-saving Websites
As a tireless bargain hunter, I am constantly on the lookout for new ways to save. Because I'm also a bit of a homebody and an introvert, much of that savings is found online. My latest finds:
RetailMeNot: Created by the folks behind BugMeNot (a great privacy saver), this is a searchable database containing coupon codes for zillions of online stores. Like any really good system, it also allows you to add your coupon codes to the database for others to use, and has a feedback system that tells you what is working and what isn't. Search by store or by keyword.
JungleCrazy is a site associated with Amazon.com that holds a database of Amazon.com products that are 70% or more off the retail price! There are some seriously amazing deals here.
And now to list some of my old, tried and true favorites (you'll also find these on the sidebar):
The Bargainist - offers sales info, freebies and coupon codes on tons of stores, as well as some good articles on saving money. They also have an email subscription service that allows you to get your choice of bargain info delivered to your inbox.
Bookmooch - A place to swap the books you have for the books you want.
SwapaCD - is a site designed to allow you to trade your old, unlistened-to CDs for the things you really want to hear.
SwapaDVD - is the same as above, but for DVDs!
Craigslist - Look to the Craigslist nearest you for bargains and freebies on new and used items of every description.
Happy Hunting!
RetailMeNot: Created by the folks behind BugMeNot (a great privacy saver), this is a searchable database containing coupon codes for zillions of online stores. Like any really good system, it also allows you to add your coupon codes to the database for others to use, and has a feedback system that tells you what is working and what isn't. Search by store or by keyword.
JungleCrazy is a site associated with Amazon.com
that holds a database of Amazon.com products that are 70% or more off the retail price! There are some seriously amazing deals here.And now to list some of my old, tried and true favorites (you'll also find these on the sidebar):
The Bargainist - offers sales info, freebies and coupon codes on tons of stores, as well as some good articles on saving money. They also have an email subscription service that allows you to get your choice of bargain info delivered to your inbox.
Bookmooch - A place to swap the books you have for the books you want.
SwapaCD - is a site designed to allow you to trade your old, unlistened-to CDs for the things you really want to hear.
SwapaDVD - is the same as above, but for DVDs!
Craigslist - Look to the Craigslist nearest you for bargains and freebies on new and used items of every description.
Happy Hunting!
Monday, September 1, 2008
Saving Money - Some Simple Math
With food prices higher than ever, most of us need to take a closer look at how we spend our grocery dollars. One of the best ways to do that is to simply do the math.
Take starches, for example. Unless you and your family are on the Atkins Diet, you spend some amount of your hard-earned cash on carbs. The basics are: bread, pasta, rice, potatoes.
In my area, both bread and pasta run about $1/lb. Rice, between 50¢/lb. and 99¢/lb. Potatoes? 40¢/lb. Got that? Rice is cheaper than bread or pasta. Potatoes are cheaper than either one. Plan your meals and your shopping list accordingly. Also, check out this book:
My second point isn't as specific, but it is equally important, and it is this: Don't be fooled by packaging tricks. This means to always, ALWAYS check the price per pound pricing on items you're considering buying. Think that buying in bulk will save you money? It certainly *can*, but it doesn't always. Somehow, sometimes buying something in lots of little containers is actually *cheaper* than buying something in bulk. I've noticed being the case with both paper towels and tuna recently. Crazy but true.
Next, don't assume that your big box club (Costco, BJ's, Sam's Club and the like) is really saving you money. Once upon a time this was definitely true, but in today's marketplace, you can often find better deals elsewhere, whether it be online, at your regular grocery store, department stores like Target or K-Mart, or even drugstore chains like CVS. The point is, don't assume, CHECK. You might well find some surprises.
Finally, while it's often true that you can get a better deal by driving more, beware! With high prices at the pumps, doing the math is more important than ever. Here's how:
Take your average miles per gallon* and determine how many miles out of your way you would drive for the sale. That should tell you how much of or how many gallons you'll use getting there. Multiply that by the current cost of gas per gallon (and don't forget that most gas pump prices are sneaky - $3.59 is actually $3.599. Round up to $3.60) and voila! You've learned how much gas money it will cost to get you to the sale(A). Now decide how much savings you'll get at the sale(B). Is A bigger than B? If it is, don't go! You'll just be ripping yourself off in the long run. Is B bigger than A? If so, then go enjoy the sale!! Remember to use this formula when deciding whether to drive farther for cheaper gas, too.
So - don't cheat yourself, or allow sneaky marketing to cheat you! Do the math!
*If you don't already know this number, it is well worth your time to work it out. Find out your gas tank size (usually in handbook). Fill it up. Set your trip counter to zero. Drive until you are on empty. Take the number on the trip counter and divide it by the size of your gas tank. Tada! Your average miles per gallon!
Take starches, for example. Unless you and your family are on the Atkins Diet, you spend some amount of your hard-earned cash on carbs. The basics are: bread, pasta, rice, potatoes.
In my area, both bread and pasta run about $1/lb. Rice, between 50¢/lb. and 99¢/lb. Potatoes? 40¢/lb. Got that? Rice is cheaper than bread or pasta. Potatoes are cheaper than either one. Plan your meals and your shopping list accordingly. Also, check out this book:
My second point isn't as specific, but it is equally important, and it is this: Don't be fooled by packaging tricks. This means to always, ALWAYS check the price per pound pricing on items you're considering buying. Think that buying in bulk will save you money? It certainly *can*, but it doesn't always. Somehow, sometimes buying something in lots of little containers is actually *cheaper* than buying something in bulk. I've noticed being the case with both paper towels and tuna recently. Crazy but true.
Next, don't assume that your big box club (Costco, BJ's, Sam's Club and the like) is really saving you money. Once upon a time this was definitely true, but in today's marketplace, you can often find better deals elsewhere, whether it be online, at your regular grocery store, department stores like Target or K-Mart, or even drugstore chains like CVS. The point is, don't assume, CHECK. You might well find some surprises.
Finally, while it's often true that you can get a better deal by driving more, beware! With high prices at the pumps, doing the math is more important than ever. Here's how:
Take your average miles per gallon* and determine how many miles out of your way you would drive for the sale. That should tell you how much of or how many gallons you'll use getting there. Multiply that by the current cost of gas per gallon (and don't forget that most gas pump prices are sneaky - $3.59 is actually $3.599. Round up to $3.60) and voila! You've learned how much gas money it will cost to get you to the sale(A). Now decide how much savings you'll get at the sale(B). Is A bigger than B? If it is, don't go! You'll just be ripping yourself off in the long run. Is B bigger than A? If so, then go enjoy the sale!! Remember to use this formula when deciding whether to drive farther for cheaper gas, too.
So - don't cheat yourself, or allow sneaky marketing to cheat you! Do the math!
*If you don't already know this number, it is well worth your time to work it out. Find out your gas tank size (usually in handbook). Fill it up. Set your trip counter to zero. Drive until you are on empty. Take the number on the trip counter and divide it by the size of your gas tank. Tada! Your average miles per gallon!
Wednesday, July 16, 2008
Saving Money - Food Shopping (Part 4)
Plan your route.
Not only will you save gas by planning the most efficient shopping route, you'll get the shopping done faster. What's not to love? Consider carpooling grocery trips with neighbors for added savings. You can use Google Maps to chart your best route.
Consider online options.
Don't forget about Amazon's Grocery Section, and that their Super Saver Shipping offers free delivery on orders of $25 or more. This is especially helpful for those of us with restricted diets - I just bought a case of gluten-free pasta at a better price-per- package than I can find at any local store, and the shipping was free! Other websites may offer similar shipping deals.
Not only will you save gas by planning the most efficient shopping route, you'll get the shopping done faster. What's not to love? Consider carpooling grocery trips with neighbors for added savings. You can use Google Maps to chart your best route.
Consider online options.
Don't forget about Amazon's Grocery Section, and that their Super Saver Shipping offers free delivery on orders of $25 or more. This is especially helpful for those of us with restricted diets - I just bought a case of gluten-free pasta at a better price-per- package than I can find at any local store, and the shipping was free! Other websites may offer similar shipping deals.
Monday, July 14, 2008
Saving Money - Food Shopping (Part 3)
Buy in bulk.
Buying in bulk whenever possible will help reduce your overall grocery bill. Yes, it's a bigger initial cash outlay to buy in bulk, but it is absolutely worth it. Whether it's meat or rice, the overall savings will amaze you. Not only will your price-per-pound be better, you reduce the number of trips you make to the store, saving on gas as well. To help to ease the pain of the initial outlay, choose a different bulk item to purchase every trip, don't try to buy them all at once!
Be careful of over dependence on big-box club stores like Sam's Club, Price Club, Costco or BJ's for your bulk items - they aren't always the best deal! Take the list you created from your sales papers, and compare the price-per-pound.
Shop during "off" times.
You'll find the shelves better stocked and the atmosphere less harried if you shop during non-peak shopping times. Weekends are the biggest peak time, for obvious reasons, so try to go during the week. Middle of the week, middle of the afternoon is ideal, if you can manage it. If you must go on the weekend, try very early morning, or after 7pm.
The advantage to shopping during the off-hours in terms of saving money is this: If you are less harried, you can pay better attention to your shopping. Believe it or not, this is really important! When you are paying attention, you can sometimes compare unadvertised prices to what you found in the sales papers. Sometimes store brands are cheaper than what is advertised in the sales papers, and there is rarely a difference in quality. It does happen occasionally, but you'll quickly learn which products have that issue.
Also, look out for better per-unit prices on different sizes than what was advertised. The breakdown on store tags can be useful, but beware! They aren't always correct. Bring a calculator and do the math yourself for best results.
Attention to the little details can save you more than you think.
Buying in bulk whenever possible will help reduce your overall grocery bill. Yes, it's a bigger initial cash outlay to buy in bulk, but it is absolutely worth it. Whether it's meat or rice, the overall savings will amaze you. Not only will your price-per-pound be better, you reduce the number of trips you make to the store, saving on gas as well. To help to ease the pain of the initial outlay, choose a different bulk item to purchase every trip, don't try to buy them all at once!
Be careful of over dependence on big-box club stores like Sam's Club, Price Club, Costco or BJ's for your bulk items - they aren't always the best deal! Take the list you created from your sales papers, and compare the price-per-pound.
Shop during "off" times.
You'll find the shelves better stocked and the atmosphere less harried if you shop during non-peak shopping times. Weekends are the biggest peak time, for obvious reasons, so try to go during the week. Middle of the week, middle of the afternoon is ideal, if you can manage it. If you must go on the weekend, try very early morning, or after 7pm.
The advantage to shopping during the off-hours in terms of saving money is this: If you are less harried, you can pay better attention to your shopping. Believe it or not, this is really important! When you are paying attention, you can sometimes compare unadvertised prices to what you found in the sales papers. Sometimes store brands are cheaper than what is advertised in the sales papers, and there is rarely a difference in quality. It does happen occasionally, but you'll quickly learn which products have that issue.
Also, look out for better per-unit prices on different sizes than what was advertised. The breakdown on store tags can be useful, but beware! They aren't always correct. Bring a calculator and do the math yourself for best results.
Attention to the little details can save you more than you think.
Wednesday, July 9, 2008
Saving Money - Food Shopping (Part 2)
Plan your meals.
Pull out your cookbooks (for fun, you can see some of my favorites here), or your internet browsing fingers, and create meal plans around what's on sale, what's local, and what is in season. My personal favorite recipe site is Recipe Source, but I've had good luck with Epicurious and Food Network as well. Be sure to plan for snacks, too.
Make a list.
You know how for real estate, they always say that the important thing is "location, location, location"? Well, for food shopping, it's "list, list, list"! Seriously.
After looking through your local sales papers, create a list of the groceries you plan to buy from each store. Include the sale prices (and any limitations), so that you can comparison shop at the other stores. Don't forget to put items you need, but don't find on sale on the list.
Impulse items can add as much as 50% to your total food bill. So, when you're at the store, DON'T DEVIATE FROM THE LIST. The list is your friend. Don't buy stuff that isn't on it. So: no toys, no snacks, no makeup, no magazines. NOTHING, unless it made it to the list. To help stick to your list, make sure that you and anyone you take with you shopping has recently eaten.
Pull out your cookbooks (for fun, you can see some of my favorites here), or your internet browsing fingers, and create meal plans around what's on sale, what's local, and what is in season. My personal favorite recipe site is Recipe Source, but I've had good luck with Epicurious and Food Network as well. Be sure to plan for snacks, too.
Make a list.
You know how for real estate, they always say that the important thing is "location, location, location"? Well, for food shopping, it's "list, list, list"! Seriously.
After looking through your local sales papers, create a list of the groceries you plan to buy from each store. Include the sale prices (and any limitations), so that you can comparison shop at the other stores. Don't forget to put items you need, but don't find on sale on the list.
Impulse items can add as much as 50% to your total food bill. So, when you're at the store, DON'T DEVIATE FROM THE LIST. The list is your friend. Don't buy stuff that isn't on it. So: no toys, no snacks, no makeup, no magazines. NOTHING, unless it made it to the list. To help stick to your list, make sure that you and anyone you take with you shopping has recently eaten.
Monday, July 7, 2008
Saving Money - Food Shopping (Part 1)
Shoppers Scrimp as Food Prices Rise
Does this recent news item seem all too familiar to you? If you're like most of America, it does. So how do you survive the crazed gas and grocery prices and still eat well? I've got some tips for you below.
Read your local sales papers.
Chances are, you receive a weekly deposit of grocery and drugstore sales papers, either in your mailbox or in your Sunday paper. If you don't, a Sunday paper is a good investment in order to get them. The Sunday paper is also a good place to look for jobs, cars and furniture bargains, as well as being one of the best places to find coupons.
If neither of these options work for you, try looking for the sales circulars online. Most large chains now post their weekly circulars on their websites.
Find your local fresh-food markets.
Farmer's markets and other fresh veggie options are a terrific way to save money. Buying the food fresh, local and in season helps you create healthier meals, and is often cheaper than even the best megamart sales. Both the USDA and Local Harvest offer lists of farmer's markets by state, and Sustainable Table tells you what's in season in your area.
Stay Tuned for Part 2!
Does this recent news item seem all too familiar to you? If you're like most of America, it does. So how do you survive the crazed gas and grocery prices and still eat well? I've got some tips for you below.
Read your local sales papers.
Chances are, you receive a weekly deposit of grocery and drugstore sales papers, either in your mailbox or in your Sunday paper. If you don't, a Sunday paper is a good investment in order to get them. The Sunday paper is also a good place to look for jobs, cars and furniture bargains, as well as being one of the best places to find coupons.
If neither of these options work for you, try looking for the sales circulars online. Most large chains now post their weekly circulars on their websites.
Find your local fresh-food markets.
Farmer's markets and other fresh veggie options are a terrific way to save money. Buying the food fresh, local and in season helps you create healthier meals, and is often cheaper than even the best megamart sales. Both the USDA and Local Harvest offer lists of farmer's markets by state, and Sustainable Table tells you what's in season in your area.
Stay Tuned for Part 2!
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