buying groceries online/home delivery????
9 years ago
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- 9 years ago
- 9 years agolast modified: 9 years ago
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Buying Asian veggies from the grocery stores- for planting at hom
Comments (7)You can grow some of the store-bought Asian vegetables. Here are the ones I have grown: 1- lemon Grass: Get the ones with a knokle/clump at the end. Cut it to about 14 inches (throw away the top part), put it in water, keep it in your kitchen, wher it gets ligth. When you see small roots growing, plant them in garden or in a 16" pot, and keep them watered and watch them grow. 2- Chinese celery They usually come with roots. Pick the ones that are fresh and have good roots intact. cut all big leaves off, leaving only the ones in the center. Like Lemon Grass, put them in water and keep them in your kitchen (window sill, indirect sun) When new roots start growing, plant them in garden. 3- Thai basil Pick the freshest one you can find. Pinch all big leaves, leaving only some tiny ones. Treat them just like celery/lemon Grass. 4- Shiso Same as Basils. But leave more leaves on. As I have said, I am speaking of my experience and those are now growing in my garden. O" I have also rooted and planted mints the same way. I am sure there are some other, that I was not interested in growing them....See MoreHow to compare grocery prices online
Comments (3)If I had to make a spread sheet on the computer for what I keep in my Price Book, I'd go nuts!!! Maybe that's because I started using the system before I had a computer.... (Old dog, new trick - LOL), or the fact I never have my computer with me when I shop to check the stats, but I always have my Price Book. I make notes or changes when I get the sales ads (in the free weekly paper or by checking on-line - I can't justify the cost of the local paper - even for the coupons) or I'll make changes when I'm at the store and notice them. When oatmeal increased from $2.19 to $2.29 for 42-oz. at Aldi (who are always the least expensive), I quickly noted the increase. It's also convenient because most stores have the unit cost printed on the prices posted on the shelves, so I don't have to do the math. Unit pricing is VERY important. Some things fluctuate all the time - butter, sugar, flour, eggs, etc., and you need to track those almost weekly. Some items I rarely have to change. Things I don't change, but I might add a note to recall the price, are Manager's Specials, close-outs, and the clearance shelf "treasures", but you have to have a keen shopping eye to spot all of these. It's rare that I pay full price for anything, and that's yet one more way to save on the grocery bill. The first way I save is to have a budget - in cash. Mine is $125 per month for 2 adults, and it's for food ONLY. Non-food items come out of my "walking around" money, which is another set amount. I also keep my on-going grocery list in my Price Book. I may not need something at the time, but I'll put it on-the-look-out-for list if I know my stockpile is running low so I can try to find it at a bargain price. An advantage of having my price book with an inventory in it, when I find a bargain and can't remember if I already have some/enough at home, I can check my Price Book inventory sheets. No sense blowing money on something I already have in storage and really don't need. Everything is on sale sooner or later.... Free information for the budget minded: Egg economy: There is a small difference in the volume between medium and large eggs, so always check the price of medium eggs. If the price difference is less than 5-cents per dozen, then buy large eggs. If 5-cents or greater difference, buy the medium eggs. It takes 5 medium eggs to = 4 large eggs, and in most recipes, or for general use, you won't notice a significant difference. --------------------- I try never to spend more than $2 per pound for boneless meat and $1 or less per pound for bone-in. No matter how much meat is per pound, I don't spend more than $10 per week for meat, and some weeks I don't purchase any but will save back that amount until I can find a bargain. Have you figured the cost of canned tuna per pound? It's not always a bargain. A 5-oz. can of tuna at $1.19 = $3.81 per pound. You can often buy better cuts of meat or poultry cheaper than what it costs for a can of tuna. Good luck finding a method that works for you. :-) -Grainlady...See MoreWould you buy groceries in a tattoo parlor?
Comments (114)From an aussie web site: There is no evidence to link tattoos with cancer directly. There are several indirect cancer risks from tattoos. Dark tattoos can make it difficult to detect and treat cancerous skin lesions such as melanoma. It is also important to note that tattoos do not protect your skin from ultraviolet (UV) radiation from sunlight. Tattoos applied using non-sterile equipment and needles can transmit infections that may lead to cancer, such as Hepatitis B and C (chronic viral hepatitis is associated with an increased risk of liver cancer) and HIV (which has been associated with an increased risk of a range of cancers including non Hodgkin’s lymphoma and Kaposi’s sarcoma). All Australian states and territories regulate invasive body art procedures in some form in order to minimise the risk of blood-borne infections. People with tattoos must be careful to examine their skin for changes, just like those who are not tattooed. All people considering a tattoo should be aware of the potential risks involved in order to make an informed decision. Read more at http://www.cancercouncil.com.au/86107/cancer-information/general-information-cancer-information/cancer-questions-myths/clothing-cosmetics-tattoos/tattoos-do-not-cause-cancer/#XfmhwlTAipYdhVWt.99...See MoreBuying different groceries than normal?
Comments (35)Frozen sliced red peppers, jarred roasted red peppers, these are not thing I normally buy but do now. We do 1 big shop every 17 days or so, in between I can get local fresh veg at a farm, but that is limited to what is grown in greenhouse and storage crops. Speaking of storage crops, thank goodness for cabbage! Last night a head of red was the center of our meal: Braised red cabbage, with focaccia and a pork tenderloin. The night before it was Napa, stir fried with frozen edamame, and garlic tofu. Kim chi broth quinoa bowls also made the meal plan....See More- 9 years ago
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