Category Archives: old fashioned housewifery

So

This is Monday, the day I’m supposed to do 6 areas of my house (it’s 5 Tues – Fri). I don’t know if I’ll make it back into this, but the chaos created by the oncoming winter, DH’s injury, visitors, etc. means that I need some kind of plan.

And since I spent a long time devising that one, I think I’ll try and pick it up again.

We’ll see how it works?

One thing really did come of the 90 challenge I set myself and that was the end (apparently) of the panic attacks. If that’s true? I can’t tell you what a relief it is!

J

I Did This Thing…

I made myself a 90 day challenge. Starting 7/1 and ending the end of September. I wanted to try and clean the house, every day, to some extent or the other. I wanted to try and use the fact that I know that it takes 90 days to create habits or change them.

Well, it worked, and it didn’t. It worked in that I got used to cleaning every day and these days I seem to be able to do it without panic attacks. Removing the panic attacks was my personal, unstated goal.

I was inconsistent. There are days where I never assigned the tasks to do, where I didn’t do anything on the lists, etc. Sometimes there are several days. I didn’t let myself let it go. I didn’t beat myself up when life got in the way, either. I just pushed on the next time I could.

So, I wrote (nearly a week late) the summary, for myself of the effort. I will do a more detailed one later, but in general, I’m not unhappy with what I did. My stated goal was to clean the house almost entirely. My unstated goal was to habitualize the cleaning so that I could clean WITHOUT panic attacks.

And that seems to have worked!

You can find my summary post here.

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.)

Sunshine!

One, I finally feel NOT sick, which is a real blessing after 2 months of being sick!

Two, it’s a not too hot, not too cold day out there. The bean trellis got planted yesterday, it rained so I didn’t have to water the seeds in. The greens I’d planted last week are starting to sprout. Although I won’t get any where near as many plants as I’d hoped, all my seed is at least 3 years old.

The plan this year is to use it ALL up, and start fresh next year. This is what happens when you don’t do a garden for 2 years….

The car is loaded with flea market items going to the storage. At the moment, I’m waiting on the chimney sweep guy, who’s supposed to be here in the next 1/2 hour. After he leaves, I’ll haul a load to the storage and a load back (there’s no room in the storage for a car full, so something has to come back too.)

But, it’s also DUMP DAY, so a load or three of leaves and books and asst. stuff will go to the dump today. And that, if nothing else, will create a small hole in the pending stuff waiting to be dealt with. Hurrah!

There are 3 rugs on the lawn waiting for DH’s help to shake them. The 2 smaller ones will come back in the house, the bigger one is slated for the flea market, and will go into the car.

It’s spring, I don’t feel wretched, and I’m finally getting things done I’d planned to do two months ago. Hurrah!

linda-xu-760278-unsplash.jpg

Photo by Linda Xu on Unsplash

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?

lobostudio-hamburg-33674-unsplash

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

Extreme Food Planning: Part 1

Most Americans spend < 10% of their income on food. However, unlike mortgage interest, credit card minimum payments, utility costs, etc. it is one expense we all control.

Some of this is certainly dictated by location and available income. You can’t afford to buy $50 worth of bulk soap if you need to feed 3 people for $60 a week and you have a hard time doing that.

That said? I’m fortunate enough to be in the pool of people that can afford to use food planning to reduce our expenditures, at least for now.

So, along that line, I decided to do a category food plan. I’m not doing menu planning. When I did detailed menu planning, I hated cooking, it became a chore I had to get through, like scrubbing a toilet, just another chore. My idea here is to make a loose framework, not a menu plan.

There are two or three things going into this:
  1. I have to empty the freezer by the end of this month to be ready for the summer flood of veggies.
  2. I want to save every nickel I can.
  3. I want to use the above two items as a goad to both finally organize my cooking information and eliminate excess stuff.

What to do?

Convertible meals. One meal that becomes 2 or 3. Right now I have 2 lbs of cooked chicken and consommé in the fridge. That is easily 2 meals. I also have some cooked rice. Okay. Chicken and rice soup is one meal.

The others? The meat pulled off the bone can be made into chicken salad for lunch or dinner or lemon chicken. I have lemons and we’ve both been fighting colds for more than a month. I could add the chicken to the end of the salsa and we could have tacos, which would use up some of the tortillas, or….

Getting 3 meals from 2 lbs of chicken isn’t hard. I think I have 1 more lb of chicken, divided, in the freezer.

I also have a small pork roast, and some bacon. (I wanted pork while I still trusted it.)

I guess that’s another thing I can add to my learn-to-do-this list: learn to make a sausage substitute from chicken and grains…. it’s my observation that self-regulation never works. There are historical reasons why food regulations are so cumbersome. Go back and look at an old cookbook which talks about testing for chalk in flour, etc. before you buy it. I have those books, I have no desire to go back to arsenic in eye drops, chalk in flour, etc.

In my opinion? People are going to die and/or get very sick and then things will start the other way again. That’s a few years in the future yet… in the meantime, I can stop buying so much processed food and do more diy. I also sent a question to my local organic food organization asking about organic pork processing and how it differs from conventional?

Categories.
  • Egg. One egg meal per week. Quiche or omelette or just breakfast. Eggs, unless they get too warm are hard to adulterate and usually cheap protein.
  • Soup/Salad/Veg. Salad or soup or just a veggie plate night, maybe with hummus or other dip. Use up those bits & pieces!
  • Double Meals. One or more double meal nights or converted food nights. Any large piece of meat, large veg, casserole, etc.
  • Sandwich. Self-explanatory.
M -Veg enough for 2 meals
Tu -Soup or salad, using the uneaten and no plan for it bits and pieces
W – LO veg
Th – Egg
F – Meat meal enough for 2 meals
Sa – Sandwich
Su – LO meat

That should work. It’s broad enough that I probably won’t get bored. It also doesn’t give us meat 7 days a week, has a built-in left over day, and uses eggs to drastically lower food costs, as eggs are, after dried beans, almost the cheapest high protein source available. I’m not cooking complicated meals on the weekends, when DH and I tend to do home improvements.

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.