Moms' Cafe

When our children were very young we lived in a suburb of Washington DC in Northern Virginia. Often we would meet Daddy after work and stop at a fast food place for supper. Our children became VERY familiar with them. However, as our family grew to five children we decided that eating out was too expensive. The first time we chose to eat at home the children asked, "Where are we going to eat tonight?" And we answered, "At Mom's Cafe!" They were so excited to try a new place. Ha ha! We pulled into the driveway and they were totally puzzled. It only worked a few times before they caught on and didn't want to go to "Mom's Cafe". But we didn't care, we went anyway.

Hence, my kitchen became known as Mom's Cafe.

Fast forward many years and all the children are leaving home. They asked me to put together a cookbook with all the family favorites. I promised, worked on it a bit, procrastinated and promised some more. 

This summer I decided to get it done. 

Tah-Dah! (And yes, I'm inadvertently revealing my true identity, but hey, we're among friends here.)

Each child got a different colored book.

Each Section is labeled and on the other side (sorry no photo) is a list of recipes in the section.

On a few recipes I included photos.

The Housekeeping section is to remind them of what I taught them, plus a few things for grownups

such as defrosting a chest freezer and cleaning an oven.

That's a huge project completed and crossed off my list. Now on to some T-shirt quilts and photo albums. 

Oh my. I'm tired already!

Friday's Frugal Roundup

Long time no see . . .

Happy New Year! I've got some plans that I'll reveal along the way. How about you? I do want to get back to doing a regular post about all my frugal activities. Particularly as I'll be working harder on that this year. I have a goal to reach and I need to be more serious and creative about not spending.

So here's the roundup:

• My husband and I had a little get away for my birthday and stayed two nights at a AirBnB which was much cheaper and way nicer than any hotel we've ever stayed in.
• I used cold water for most of my laundry this week (whites do better for me in warm)
• Cleaned out and organized 2 refrigerators with freezers and 1 chest freezer; inventoried the food for menu planning
• Made bread crumbs from all the collected ends and crusts from the freezer
• Bought navy blue shoe polish so I can maintain my expensive dress pumps
• Made lunches for my husband and son to take to work
• Got out my cloth handkerchiefs to use instead of paper tissues
• Made next week's menu plan using up items from the fridges and freezer
• Returned library books on time to avoid any fines

One of my goals this year is to have a No Spend year--meaning I won't spend on any of my vices such as books, patterns, fabric, movies, music, dishes, pretties, etc. I don't need any clothes either, except the ones I'm going to sew from patterns and fabric I already have. I have a goal to save a specific amount for a specific project (to be revealed later) so I'm motivated to stay disciplined and deliberate in my spending this year.

I also did all my usual things of keeping the thermostat low and wearing a sweater or hoodie; opening the curtains to let the sun in, closing them when the sun isn't shining to hold the heat in; planning errands to minimize gas usage; turning off lights, and water, etc.

What did you do to save money or not spend this week?

Unofficially Frugal February

Seems like every time I announce on my blog that I'm doing something, I fall apart and the something doesn't get done. So this is not an announcement, it's just an observation.

I'm attempting to spend less on groceries this month. I'm making a conscious effort to eat from the freezer and pantry so I can stock up on toiletries (I'm tired of running out!). Working so far.

I'm also attempting to avoid wasting food. Today I got creative and added the last of the baked beans to the beans for burritos and added some salsa, extra chili powder and cumin. We ate them; Dr. Hair even asked for seconds, but the sweetness of the baked beans was unmistakable. There are leftovers, but only two tortillas, so I figured the beans could be part of a Seven-Layer Dip meal and the tortillas (large whole grain) could be made into a quesadilla for lunch.

I inventoried my freezer and pantry then made up a menu plan using what I have; I think I can make it through the month (thank goodness for short months) with purchasing only milk and fresh fruit.

At the beginning of the year I decided that this is the year I'm going to restock my food storage, and emergency preparedness. It's been a long time of living on the edge and I'd like to get back to where we were about twelve years ago.

Stayed tuned for more unofficial reports of frugal activities.

Show and Tell

Frugal Friday

This has been a busy and productive week. For a church Young Women's service project we are making pillow cases for a children's hospital in Omaha. I found wonderful instructions at MaryQuilts.com (sending a big thanks to her for her clarity!). Having found the instructions I cut out fabric for six or seven cases. This is the one I sewed with the girls as a demonstration.

Darling Hippos!

These pillowcases are a great way to use up leftovers, reduce your stash, or save money by using thrift store or yard sale sheets or fabric. The best part of sewing them is that it takes only three seams to make them with NO raw edges inside, so they are sturdy and long lasting.

In another area for frugality, I used up a leftover slice of toast and an English muffin to make bread crumbs for Salmon cakes. My goal is to eliminate waste in my kitchen. I do pretty good, but I want to reduce it even more. Here is one of my methods. After a meal I put the leftover toasted whatever into a (used) bread bag to save for processing. When I'm ready I get out my blender and tear the bread into small pieces and grind them in the blender. Maybe you have a food processor which would work also, I don't have one and have always used my blender. The crumbs can be made at the time you have the leftovers and saved in the freezer, or save the leftovers and make the crumbs as you need them. Works both ways.

(We have such lovely walls in our kitchen!)

Crumbs ready for making Salmon cakes (or patties)

Yummy - ready to be turned over to brown the other side.

Salmon Burgers (or cakes, patties, balls)
1 14.75 oz. can Salmon, drained and flaked
1 egg, slightly beaten
1/2 cup chopped onion
1 - 2 cups bread crumbs (amount depends on how many you're feeding)
1 tablespoon lemon juice
1/2 teaspoon dried dillweed
1/4 teaspoon black pepper
Combine ingredients, mix well with your hands, then form into patties. Pan fry in small amount of vegetable oil until browned on both sides. Serve as you would any other burger. For patties or cakes just make them smaller (see picture), for balls just make them round (you get the idea).

We enjoyed these the other night with homemade oven fries.

I like making things from scratch so I can control the ingredients. Recently I decided it was time to finally figure out how to make my own "condensed cream of . . ." soups. A google search came up with lots of ideas and recipes but the one I liked best is found at a wonderful site called Salad-In-A-Jar. I tried the recipe and was totally pleased with how fast, easy and tasty it turned out. I used it in a chicken casserole and thought it tasted better than any store bought. The recipe calls for 8 ounces of evaporated milk which is less than a full can so I looked up how to make my own so I wouldn't waste any from a can. Talk about easy! Instead of the liquid milk, just add 2/3 cup dry milk and 3/4 cup water to the blender with the other ingredients for the cream soup. It was fabulous. Also, I used canned mushrooms instead of fresh (easier to store and have on hand) and black pepper instead of white.

I recognized that this recipe was MSG free, very low sodium and easy to make but as I read all the comments on Paula's blog I realized that I needed to share this with my sister whose daughter eats a gluten-free diet. So this is a great recipe for many different applications. Huge thanks to Paula for developing it and sharing. I think this cream soup recipe would work with other things like chicken, celery, broccoli, asparagus, etc. which will make casserole cooking so much more healthy and frugal. It fits with my desire to store basic ingredients that can be used in many different ways.

Tightwads United

Some years ago, in another place, I tried to start a "Tightwad" group to encourage the sharing of ideas and practices. It never really got off the ground.

I'd like to try again with an internet group.

Do you know what a tightwad is?

A TIGHTWAD is . . .

T - thrifty with resources
I - inventive and creative
G - grateful for all she/he has
H - happy with homemade
T - tenacious
W - willing to experiment
A - attentive to details
D - dedicated to goals

. . . and worth her/his weight in gold!

Are you a tightwad? Do you want to be? Would you like to be part of sharing ideas and practices here at PFCMom?

I'll start and you can join in down below in the comments.

Menu Mondays

I serve a lot of cooked oatmeal here. Growing up my parents called it mush. I'd rather say that to a bunch of Huskies. I never called it that for my children because that sounds yucky. I've always called it oatmeal cereal because children (and husbands) are more willing to try something with a nice name.

Recently we had a dish for breakfast that we hadn't had for a long time; I chose it because the oven was finally fixed and I had a craving. I called everyone to breakfast saying "Time for breakfast, come on we're having cookies!"

When my husband took an unprecedented second helping I asked what made the difference. "Just calling it cookies makes it taste better."

So here's my recipe for Baked Oatmeal or Cookies for Breakfast

1 1/2 cups rolled oats (if using regular rather than quick, soak for 15 minutes in the milk)
1/2 cup milk
1/3 cup brown sugar
1/4 cup soft butter (1/2 stick)
2 eggs, slightly beaten
1 1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt

Combine ingredients and mix well. Spread evenly in a greased 9x9 inch baking pan.
Bake at 350 for 25-30 minutes or until edges are dark golden brown.

Serve warm with plain or fruited yogurt; fresh, frozen, dried, or canned fruit; milk or cream.

Fruits such as raisins, craisins, fresh or frozen blueberries, chopped apples, etc., chopped nuts, chocolate chips, or coconut may be added before baking. Try it with your favorite spices like cinnamon, nutmeg, cloves, ginger and such. This is a very versatile and forgiving dish.

Recipe can be doubled for a 9x13 inch pan.

How to Stretch a Can of Tuna Fish

I'm old enough to remember when cans of tuna fish were 7 ounces. Today they are five ounces. Some years ago I devised a way to stretch a can to make it go further.

Here's my method:

Gather whatever vegetables you have on hand; my standards are onion, carrot, celery, bell peppers (whatever color) and broccoli.

Chop each veggie as fine as you can:

Mix them in a bowl:

Add the tuna and some mayonnaise (or your choice of white salad dressing stuff):

Mix it all together and serve on bread for sandwiches or with crackers (when you forgot to get the bread out of the freezer that morning).

This batch made 2 cups (500 ml), so at 1/4 cup per sandwich, this would make 8 sandwiches; six sandwiches if you spread it a little thicker. Way better than one or two sandwiches per can; plus all those tasty, healthful veggies!

Thanks to Dandylion for helping with the Photo Booth effects shots.

Potluck

Today was the monthly potluck on Fast Sunday; a true "potluck" there were six or seven pasta casseroles, a roaster of hot dogs, one quiche and one fruit pie for dessert. I think we all had the same idea--something quick, easy and filling. My poor husband didn't eat very much as he dislikes pasta. Poor him. I loved it. But I think I'm going to stick to something that is rarely there on potluck Sunday and is sorely needed. Can you guess? I'm talking about GREEN and FRESH, salad and vegetables. I think in all the year and a half I've been here in Iowa I've been the only one to bring fresh vegetables and/or salad to the potlucks. When I don't there isn't any. So in the interest of promoting health and good nutrition I'll be bringing fresh salads from now on.

By the way, my salads are either dark greens such as Romaine lettuce or spinach and whatever vegetables I have on hand, or just straight veggies, no lettuce. Topdad actually likes the veggie salads best.

I love to add garbanzo (or other) beans to a salad.

No Fuss Cooking

Day Fifteen of Count Your Blessings

Every time I use my slow cooker (crockpot) I wonder why I don't use it more often.  I put ingredients in at 7 AM and serve a delicious dinner at 5 PM.  How easy is that?!

Today we had ham and bean soup with homemade, from scratch corn bread muffins.

I'm so thankful for modern miracle appliances.

Saving Time and Money

I began an exercise this morning that I realized I do frequently to save myself time and money.  The exercise?  Well it's not jumping jacks; rather, it's "take an inventory".  I am planning a grocery shopping trip for Saturday night and wanted to make a list so I began by inventorying what I already have.

Here's how it works:  I begin with a piece of paper and draw a line down the middle, labeling the left side HAVE and the right side NEED.  Then I delve into whatever area I'm working on, this morning it is food, and I look in the freezer, fridge, and cupboards to see what I already have to work with.  I write it down, in order of meals: breakfast, lunch, dinner, snacks.

Example: Breakfast HAVE - bagels, (twice, because I have two packages), English muffins (again, twice), oats, flour, potatoes, canned/bottled fruit.
                Breakfast NEED - milk, eggs, cream cheese, sausage, bacon, whole wheat tortillas, bread, dried fruits, fresh fruits, plain yogurt, orange juice.

Those are the things I have and want to get so I can whip up a delicious breakfast every morning.

After doing an inventory I write down all the menu ideas that come to me from that list (they're pretty much the same each time) then I can choose for my actual menu plan, according to day of the week, and how much time I'll have to prepare things.

When I go to the store I have a complete list of what to buy in what quantities to fill up my freezer, fridge and pantry so I have all the ingredients necessary.  I do the same with lunches, dinners, and snacks.  I don't make a menu, then shop; I take an inventory of my supplies, then make a menu using up the things I already have, and adding the items I need to replace and replenish my supplies.

I use the same method at the beginning of the school year to see what clothes the boys already have and what they need.  We've never bought all new school clothes for our children.  I keep boxes of "to grow into clothes" handed down from older boys to younger brothers from which we "shop" for new clothes.  If there is still a need, I will make a list to take to the thrift store.  If I can't find it at a couple of thrift stores and it is a critical item I can then look for a sale at a retail store, otherwise we just wait until we do find it.

Several times a year I clean out the toiletries cupboard and take an inventory of what I have and need then add items to my shopping list to look for sales on those items. Cleaning out cupboards and rearranging items usually yields a few surprises as in "Oh look, I have 2 bottles of shampoo left so I don't need to buy more right now." I also pull things forward and make plans to use them up by having them in the front where they are visible.  (Out of sight, out of mind is certainly true for cupboards!)

There you have it, my method for saving time and money.