Another question....what is your grocery budget
Anne
4 years ago
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Anne
4 years agoAnne
4 years agoRelated Discussions
how much do you guys save on your grocery bill from your garden?
Comments (20)It would be difficult (and time-consuming) to add that up, but especially if you buy organic vegetables, you will save money. Last year I purchased two kale plants and at the time I bought them I thought they were sort of expensive, I think they were over a dollar apiece. But they produced enormous amounts of kale for many months, until our weather got really hot in the early summer. I think I could have kept them alive through the summer if I had tried, but I needed the space for other things, and by then the kale leaves were tasting bitter. But for all those months, I noticed that organic kale of the same variety at the farmers market was about $4 a bunch. If I had bought just one bunch each week I guess would have saved between $80 and $100 just on kale. I was eating at least that much of it, and giving more away. Then there was the organic looseleaf lettuce I grew. I paid $2 or $3 for a large packet of mixed seed (still using it this year) and also supplied myself, friends, neighbors, and co-workers. Organic lettuce was going for $2 to $3 a head but since I cut my lettuce leaves with scissors and let them regrow from the roots, I used the same plants all fall and winter and spring and saved an awful lot of money for myself and others. Beets were another good example. They are ridiculously easy to grow and a seed packet seems to last a lifetime. Yet organic beets (heck, even non-organic fresh beets) are very expensive at the market. Not every vegetable provides such a drastic cost comparison, of course. Zucchini squash is usually pretty cheap at the store, and of course it produces so much on the vine that you want to pay people to take it off your hands. Some other vegetables can be bought cheaply, although if you buy only organic vegetables most of those will cost twice as much as non-organic and that makes your cost comparison with homegrown a little more meaningful. But as most every gardener points out, the taste of homegrown food is much better, and the knowledge that food you grew yourself is safe for you and your family is priceless. When you factor in pride of accomplishment, convenience at cooking time, and the joy and pleasure of being close to nature, the value of gardening rises exponentially....See MoreHow To Decorate Your Home on a Budget Continued... Skip Diving...
Comments (1)This thread might do better on the Money Saving Tips forum....See MoreDo your grocery stores have gas rewards?
Comments (25)Here in SW. Pa., we have Shop n Save and Giant Eagle that have the rewards along with double coupons....Giant Eagle is very expensive and I have a feeling they jack up their prices to cover the rewards but they're parking lot is always full... Different times of the year, they will also give double points for gift cards and it's really a savings...I usually make a killing at Christmas time and get all my gift cards at Shop n Save...And then along with the gift card, I usually give my son the rewards (which amounts to free gas) as another gift...With his truck, 30 gallons of gas is a pretty good gift.......See MoreHow low can you go? Grocery limbo
Comments (59)Sandibluffs. I don't ever use syrup so I can't help you on that one. Butter only, on my pancakes and French toast. Are you looking for a REAL ceasar dressing? Or a ceasar style dressing like they sell in bottles at the store? I wait tables in restaurants and we do a ceasar dressing made tableside. This has raw egg in it so it CANNOT be stored. It's a PITA to make at home unless you are having a dinner party, or have a lot of time and like to pamper yourself. 3 Egg Yolks, beaten 3 tablespoons Prepared Mustard 10 tablespoons Garlic 2 Anchovy Filets 6 Capers 1 1/2 teaspoon Salt 1/2 teaspoon White Pepper 1/2 teaspoon Dried Oregano Leaves 15 drops Tabasco Sauce 15 drops Worcestershire Sauce Olive Oil 5 tablespoons White Vinegar That's what we use at the restaurant and it is a pretty basic ceasar. When I make it myself at home I leave out the capers as I do not care for them. Make sure you use FRESH garlic and not garlic salt or garlic powder. Just like soups, dressing have a typical base. For instance, virgin olive oil and balsamic vinegar (or you can use red wine vinegar) for Itallian, rice vinegar and peanut oil for Asian, olive oil and white wine and lemon for Greek, sour cream with buttermilk or goat milk for creamy dressing. Once you get familiar with the bases you add what you need - sundried tomatoes, garlic, dry mustard, sugar, dried onion, oregano, pepper flakes, ginger, fruit and what not. Make them up the way you want. I do not use "a recipe" for dressings I make at home. I just create knowing what end result I am looking for. I don't want to give you a list of recipes that you may not like. Do you like garlic dressing? A creamy gorganzola? Do you avoid sugar? Watch you fat intake? Do you like pineapples? What I like may not be what you like. Tip: Use granulated sugar for O/V dresssing and powdered sugar for creamy dressings. Granulated sugar in a creamy will make it thinner. Powdered sugar has a bit of corn starch in it when you buy it to keep it from forming a lump and it works better as a binder. Powered sugar in O/V dressing will make it cloudy and change the texture a bit. If you put soft cheeses in dressing make sure you puree them. If you just drop in the chunks they make the dressing watery. I think it is best to add crumbled or grated cheese on top of the salad just before serving rather than puree them into the dressing, but that is just my personal preference. If you use parmesean cheese make sure you buy the REAL stuff not the stuff out of the green can. Yes I know it is expesnsive, about $14/lb, but you are only using a little bit grated. It's not like you are sitting down to eat a whole pound of it. Use DRIED spices and not fresh in your dressings. You can dehydrate your own spices and have fresh dried spices that are packed with concentrated flavor. Avoid buying those dried spices in the jars at the chain stores if you can, or shop at a specialty spice shop where they prepare and dry them on a regular basis. Let your O/V dressing sit at room temp for a while before you use them so that the flavors meld and the spices are not "crunchy". Creamy dressings should sit in the fridge for a bit before using. Do not use low fat sour cream for dressings, use yogurt instead. And remember, these homemade dressing do not have preservatives in them and unless it is a dressing with a lot of vinegar, it will spoil or grow fuzzy mold in no time. Don't made up more than you can use in a few days. If it has raw egg in it DO NOT store any of it. Cooked egg dressings are a bit more stable but still do not let these sit atound for more than a day or day and a half. I've seen people keep those bottled dressings from the store around for MONTHS in their fridge. I do not think bottled dressing are even real food. They're scary. I saw one brand that said ZERO calories - then what is it? It can't be food. Is it plastic? Using squeaky clean sterilized bowls and utinsils will help avoid contamination and delay degadation of the dressings. And here is a recipe that I got when working at an upscale restaurant at one of the huge hotel chains. I am not going to say which one because I know it is a signature recipe of a certain certified chef. A waiter stole it and passed it around to the staff. House Dressing 333 15 yolks @ room temp 32oz oil mix (7:1 corn to hazelnut) 1C granulated sugar 2T horseradish 2T marjoram 2/4T thyme 1/2T dry mustard 1/2T white pepper 8oz lemon juice (use fresh sqeeze not bottled!) 6oz champagne vinegar Here is a tip. Gourmet recipes are more about technique than just mixing a bunch of stuff together. In this recipe it is very important to sloooooowly drizzle the oil in or you will have a clumpy oily mess. Transfer the oil egg mix to a bain-marie and add the remaining ingredients one at a time. This dressing tastes best when it is well chilled. You can divide the recipe for a smaller amount although since the eggs are cooked it has a longer life. I guarantee your guests will RAVE about this dressing. Use crumbled feta cheese on this salad and of course use a good spring mix lettuce with a high ratio of 'crunchy' to 'soft' lettuce in it. I never buy those bags of mixed lettuce at the stores. I buy the greens I want and wash and spin them, and mix them to get the ratio I want. Cooking is a hobby and an art. Have fun....See Moremaifleur01
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