Category Archives: domestic economy

More Food Planning/Use

Today is the day I usually go to the farm for our week’s food. If I’d been home yesterday, I would put aside whatever remaining foodstuffs from last week I didn’t think we’d use.

I’ve started that effort today instead, but it IS being done.

I’ve also planned what I’ll get at the farm, that makes food use a bit less random!

Finally, I go right by our favorite markets on the way home, so I’ll do the weekly shopping. There’s a package of chicken thawing in the fridge for tomorrow and Sunday.

Tonight’s dinner is probably a cheese omelette and salad, or that’s the plan. This is subject to DH’s input, how much and types of cheese we have, etc. We had HM hummus, freshly baked bread, and green salad. It was too hot to cook and I’d been gone all day, no interest in cooking at all!

I culled 2 jars from the pantry as their contents will be replaced, starting today.

This is working! We’ll see if I can keep it up. DH and I have had a few discussions about the “menu plan,” and he thinks it’s a good idea and agrees with my long-term goals: getting us used to smaller, cheaper meals like we’ll have when he’s retired, spending less on restaurants/prefab food, less meat, more veggies, better use of the veggies we’ve paid for (from the farm), and less food waste.

Photo by petra cigale on Unsplash

And for me, the kicker is that this isn’t so rigid that I resent it and it takes away the creativity I normally use when cooking. The I don’t know what to make with what I’ve got randomness is the only piece of cooking I really like: taking a bunch of random ingredients and using up what needs it in a meal.

I know people who sit down and plan a year’s worth of menus at once. I couldn’t do that, any more than I could do something similar to Once a Month Cooking or Mega Cooking. I tend to put pieces aside, not meals. (For example, cooked rice and stems from greens for soup.)

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Simplify

It just occurred to me that I need to do this with well everything, including the food I make!

Given the “menu plan” I came up with:

  • M Double Veg.
  • Tu Soup/Stew using bits & pieces LO
  • W Second Veg.
  • Th Egg
  • F Double Meat
  • Sa Sandwich
  • Su Second Meat

I’ve been looking at recipes.

Also given that we’re trying to save $, the farm is starting the beginning of June AND I’ve decided I need to set aside some HM instant meals, I’ve been looking at what I might make:

Casseroles and Loaves meat and veg both.

Seasoned Ground Beef Make up a batch of the meat I use for meat loaves and make a batch of meat balls at the same time. Can be used with pasta, or in Albondigas Soup, or smashed with mayo as a sandwich filling, or in a pita with veggies.

The soup/stew base I found last week which I intend to use this year. Making it before I freeze a bunch of it is a really good idea as we’ve never had it!

Salad mixes – like 3 bean salad, except I hate 3 bean salad. But these kinds of salads can be mixed ahead. I’ll have to think/research this idea.

Quiche Base or Mix? Given that I’m supposed to make 1 dinner a week with eggs, maybe this is an idea? Never looked at quiche recipes with that idea.

Those will make the double meals easier. What else can I do?

White Sauce Balls I did this years ago and it was a success. You mix flour, butter, a little milk, salt and if you’re a purist white pepper. (I only use white pepper when I already have it. I don’t care if my white sauce has black speckles or not! YMMV!) You measure this paste out into 1T balls and freeze. Need to make gravy? Grab one or three.

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Photo by Hermes Rivera on Unsplash

Other ideas:

  • “Tray bakes” or “one pan” meals for the double  meals.
  • Self-frosting cakes (also one pan cakes).
  • Preplanning enough to use all the bits. When I make stuffed tomatoes mid summer as an entree, I use the innards the next day. That’s something I’ve always done. I wonder what else I can set up that way?

Research! Think! Plan! Do!

 

Extreme Food Planning: Part 2

Other things I can do:
  • Look at the bulk price per lb for turkey parts at the co-op. I don’t like the taste of turkey as well as chicken, but turkey pound for pound, with bone in, is usually a better deal — there are fewer bones.
  • Get the coupon file up to date, haven’t done this since April.
  • Make food from recipes I have using foods I almost always have, first.
  • Figure out how many potatoes and onions I’m likely to need over the winter. (Garlic is < 1 full braid, so are chilis. Carrots approx. 6 dozen.) Onions and potatoes were all used or tossed a month or more ago. After I have a number, I can explore purchasing enough to make it through winter, my goal.
  • Develop a basic stew/soup veg recipe and conversion recipes, so I’m not putting food aside to toss the following spring. Found something to try, a veggie soup recipe that has 2 distinct parts, the first pretty generic!
  • Make more “stewed” tomatoes this year so I don’t run out in Feb. again.
  • Try the celery thing.
  • Make a sourdough starter and USE it.
  • See if you can find unpasturized wine so you can make your own vinegar?

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Photo by LoboStudio Hamburg on Unsplash

Note:

  • 17 heads of garlic still on braid, one in basket.
  • Cayenne ristra jarred. Old pepper flakes discarded. 5/16/19

More Getting Ready for Retirement: Food & Home Improvement

There are things I definitely agree with in Aslett’s book, Make Your House Do the Housework. And things I don’t.

One of the main things I do agree with him is that the easiest way to make something easy to clean/not require cleaning at all, is to change the overall system/design of something to that end. He has some favorites:

  • Vinyl (which we won’t use because I’m allergic or sensitive to many kinds of plastics and petroleum products). I don’t disagree with him about the stuff being easy to clean but I don’t want easy to clean and makes me sick at the same time!
  • Medium tones in colors, as very light or very dark show stains and spots more easily.
  • Built-ins. Built-ins take away areas to clean (or should) as they frequently go from floor to ceiling. Last week I found someone making a “built-in” from Ikea bookcases and they left a 4-6″ gap at the top, so you have a weird looking top and an impossible to clean horizontal surface? I don’t know what’s up with that? Built-ins are just that, built in. And if they go up over my head, they’re going to go to the ceiling, not almost!
  • Suspended Furniture. Wall mounted tables, chairs mounted to the front of a counter, etc. All make the single biggest horizontal surface in a home, the floor, easier to clean.
  • Water filtration removing things like iron which cause staining.
  • Reduction of surfaces, like using mirrored glass doors instead of louvers.

Okay, I mostly agree with him. I’d love a whole-house vac, but there’s no way thats possible in our solid-wall log home, forget it. That means at least 2 pieces of clutter/tools, vacuums. Of course, being us, we have 3. [We had 5 — I’m doing better, don’t get on me about this!]

DH has one for the workshop. I have a small portable I can and do carry around. Finally, I have an upright for the large rugs. We use all of them, every week. The workshop one DH has can be connected to tools to clean as he goes. MUCH better than before, I’ll put up with the extra piece to store! Not to mention that it’s much stronger than the other 2 vacs, so if I have something really filthy I borrow it . . . . And he made it a place to be put away, so it isn’t part of the floating clutter. That’s 2 of the 3. The upright doesn’t really have a put away place, and it needs one. It IS a part of the floating clutter. . .

I need a list! (I’ll add to this as I come up with other items.)

FLOATING CLUTTER (Cull, find a place to put it away, and/or use them)

  • Upright vac
  • All 3 rakes
  • Empty kindling bins

Proud of myself! Just figured out a spring/summer use for these: taking leaves to the dump! I have been reluctant to bag up leaves, because I couldn’t figure a way to do it without getting my face right in it.

My neat-nick neighbors put their leaves down a slope on the edge of their yard or put them in a trash barrel and haul them to the dump. They have trucks. We don’t. Putting leaves in barrels isn’t a solution here!

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Photo by Seth Doyle on Unsplash

I’ve had a cold for a month now. The idea of using the kindling bins for hauling the leaves to the dump means that 1) they now have an out of season use which is much better than storing them empty 2) I won’t need to use bags to haul leaves to the dump, which means we won’t need to buy them and 3) I can get leaves prepped to go to the dump without getting my face near them.

WIN!!!

Fruit & Herb Lists

I made up those as well, this morning rather than yesterday. One of my issues with doing things like this is that I tend to make melanges, stews, goulashes, etc. of whatever is to hand, rather than to a recipe. That means that I don’t save many pieces of specific recipes, I want things I can then mangle or change to suit us.

There are “zipper” songs where you include wording to suit whatever you’d like. These are sort of zipper recipes: I can go in many directions with them.

berries

smoothie/Rodale p 267

melons

berry-melon ice/Rodale 271

peaches

cobbler/Rodale 284

Here’s the herb/spice list

anise seeds

Herb Boullion Cubes/Rodale p79

basil, fresh

Herb Boullion Cubes/Rodale p79

bay leaves

Herb Boullion Cubes/Rodale p79

chervil, fresh

Herb Boullion Cubes/Rodale p79

chives, fresh

Herb Boullion Cubes/Rodale p79

cumin seeds

Herb Boullion Cubes/Rodale p79

dill, fresh

Herb Boullion Cubes/Rodale p79

dill

Dill-Scallion Butter/Rodale p104

dill

Herb Boullion Cubes/Rodale p79

dill

Dill Cabbage Soup/Rodale 74

fennel seeds

Herb Boullion Cubes/Rodale p79

garlic

Herb Boullion Cubes/Rodale p79

garlic

Dill-Scallion Butter/Rodale p104

marjoram

Herb Boullion Cubes/Rodale p79

parsley, fresh

Herb Boullion Cubes/Rodale p79

oregano

Herb Boullion Cubes/Rodale p79

paprika

Dill-Scallion Butter/Rodale p104

rosemary

Dill-Scallion Butter/Rodale p104

sage

Dill-Scallion Butter/Rodale p104

scallions

Dill-Scallion Butter/Rodale p104

thyme

Dill-Scallion Butter/Rodale p104

And I’ll add my normal recipes, like: HM garlic salt, onion salt, salt substitute and chive butter. Some of which I have recipes for, some I don’t.

 

What To Cull?

It occurred to me that I need to do an experiment. I will. But the experiment is to answer this question:

How much/how often do I use the kitchen tools/implements in the “everyday zone”? How many of the items I store in premium, everyday usage space in my kitchen (and elsewhere) really need to be there?

It seems to me that there are these easy areas to cull excess tools:

  • Medium sized implement in a small, medium, large set.
  • Eliminating duplicates.
  • Eliminating items used for the same purpose.
  • The tools which take up space and are used because the tool of choice is already dirty.

We only run our dishwasher once daily. If I really want to reduce my kitchen stuff, I could get into the habit of immediately cleaning and replacing the tool. That isn’t all that much more practical. So, it’s a balancing act, like many things.


Medium Item Removal: Eliminating medium-sized items is something I did for the bookstore. I stopped buying medium size dust jacket protectors, paperback sleeves, and book mailers. If needed, you can fold down or cut the large ones. I eliminated 1/3 of the supplies I bought and stored by that simple strategy.

Duplicate Item Removal: We only run our dishwasher once daily. There aren’t enough dirty dishes to run it more often. This inevitably creates a need for duplicate dishes. An item is pulled from the clean pile, used, dirty, put in the dishwasher, is washed, removed, and returned to the clean pile to be used again. The time passed from the beginning to the end of that cycle and how much cooking/eating we do here will determine how many dishes we should have. Right now I have 4 large plates, 4 medium plates, 6 larger small plates and 6-8? very small plates. Also in regular usage 4 custard cups, 4 monkey dishes, 4 larger small bowls, 2 salad bowls, 2 pasta bowls. That’s the bottom shelf. The 2nd shelf contains 4 crocks and 2 cereal bowls, 2 casseroles, and insulated drinking glasses.

When I remove what I consider to be excess items from the cabinets, somehow DH uses less, reuses more, or washes plates, etc. between uses. Because he works at home and frequently only has a few minutes to grab a snack, he continually during the day will put some cereal in a custard cup say, to eat at his desk while working. At the end of the day, between the snacking, meal prep, and consumption, frequently all the little dishes have been used, and at least 4 plates have also been used. I keep thinking I should be able to eliminate some of the small dishes and I do periodically cut it back. Somehow, the quantity seems to increase, again after a while . . . .

Eliminating Items with Duplicate Functions: This is why there are no glasses (except DH’s insulated mugs/glasses) in our home. I got tired of buying glasses. We use mugs.

I also got tired of replacing china. At the time, we were buying new china sets about every 4 years from Conran’s (like Crate & Barrel or Target). This was about $40 at the time, not insanely expensive, but after a while I decided it was an unnecessary expense.

I had worked in a commercial kitchen during college and I knew that “dinerware,” commercial china, was more robust than what I was buying in sets, so I set out to find that for our every day. That’s what we’ve got. Mixed brands, mostly rolled rim, white or diner blue commercial china. When a plate breaks, I look for a replacement at thrift shops and antique stores and usually find one in a few months.

Rolled rim china is a classic commercial style. Easy to find asst. plates and bowls with it. Rolled rims break less often than flat or knife-edged rims, no surprise.

If I was set on decorated china, I’d use dinerware with 2 green lines, every commercial china manufacturer made a variation of that. I’ve had it and mixed and matched brands, looked fine. In one of my culling purges, I decided that I didn’t need a pattern at all, I already had 3 solid colors: green (stoneware and fine china) white (fine china and dinerware) and diner blue (dinerware). That was more than enough!

The fine china was mostly inherited, but yes, I did buy some years ago. I keep promising myself I will have a tea and cookies party or another party and use all the fawncy china and then sell it. Because I have no reason to keep it!

Eliminating the fancy china from here would probably get rid of about 2 shelves worth of stuff, but I’m not ready to do that just yet. There are people who advocate using the fine china as everyday, but the stuff I’ve got breaks in the dishwasher or at least the glazes craze and so what I’d be doing if I do that is literally trashing ? dollars of housewares Dad bought for my Mom. Somehow, that doesn’t seem sane.

My Stepmother broke most of the plates and bowls doing exactly that. It wasn’t her fine china, so they used it for everyday, mixed with plain white open stock china from Pier 1 and it all willy-nilly went in the dishwasher and the good stuff broke. Dad wouldn’t let me take it, but he let her break it.

Somehow, I’m not ready to do the same, or let go of what’s left. I should get rid of it, because it pokes that wound every time I think about it! I want to use it, at least once more, first.

Use Fewer Tools: My answer to this is I think trying to set up a place where we can put a bowl or plate when it has been used, but isn’t so filthy it can’t be used again, like the underplate I just had for my cereal. No food touched the plate, but it’s now “dirty.” There’s no particular reason it couldn’t be reused as an underplate or for something else. We don’t have such an area. I will talk to DH about this idea.

I have an experiment I will try to see what we actually do use in a given day or week. After that, I may do a major kitchen purge!

 

Two More Down

I realized a little while ago that my bucket list is almost entirely foods to make rather than places or events. I’m weird, no surprise!

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Photo by Sarah Boyle on Unsplash

Yesterday I made noodles and a cheese rind broth. Both have been on my to do list for a long time. Both will work, both will be repeated. The noodles were cooked in the broth, making an almost Parmesan sauce. Interesting.