Category Archives: Planning

Retirement Frugality: Bread

My three strategies to save money are —

  1. Pay Less for the Same Product
  2. Find a Cheaper Substitute
  3. Do Without (and the cheat: Use Less)

Bread (bakery outlet, home made, supermarket)

Strategy #1:  I could find another bakery outlet. (The one I knew either moved or went out of business.) Here’s a link to a list of bakery outlets.

Strategy #2: I could buy bread only on sale. We wouldn’t have what we prefer most of the time, so I don’t.

We could make/buy cheaper types of bread: flat breads, corn bread, biscuits, etc.

For years we’ve baked our own Fall – Spring and bought it in Summer. A 10 lb bag of flour is about $10. If you use 1 lb per loaf and figure $1 for the salt, yeast, etc. then a home-baked loaf costs $2, not counting energy. A store-bought loaf close to the size, etc. of our home-made loaf is $4 or more.

Other ways I can think to make our home-made bread still cheaper are:

  • I could use coupons or sale shop for ingredients more often;
  • Make a sour dough starter/grow our own yeast, or
  • Grind our own flour, or
  • Bake more loaves at once.

I’m not sure how practical any of these are!

Strategy #3: I don’t really think this is possible — bread is called the “staff of life” for a reason!

Strategy #3/Cheat:  I could bake ahead and freeze bread to use in summer. I don’t have an easy way to do this.

Retirement Frugality: Budgeting Meat & Vegetables

MEAT

In general, chicken is the cheapest meat available, then pork, then beef, with veal being the most expensive. (When I figured this out from perusing years’ worth of USDA data, I stopped buying veal.)

I found a write-up about turning a 3 lb. pork loin into at least 4 meals for 2 people: a roast, sweet & sour, chow mein, and a pork chop meal.

That’s 8 meals. I researched a price per pound for natural pork loin, so I could figure how many meals I’d have to make to get to my magic .25/portion or more realistic .50 ?

I found a price, $3.99/lb. For a 3 lb loin, If I make 8 meals as in the write up, it’s $1.50 a portion. If I can do 12, it’s $1 a portion. And given what I found with the chicken as well as this research, I think an actual, realistic target price per portion is $1 for meat.

The only ways I can see around this are:

      • Abandon the idea of eating organic/natural meats, or
      • Do that (above) AND buy bargain meats only, or
      • Become vegetarian.

We eat “breakfast” one day a week, and lunches are left overs or catch as catch can. That makes 15 meals a week I need to budget for, and there are two of us, so 30 portions. We eat meat for 2 meals a week, so the cost of the protein for those days should be around $4. (We might, or might not, have sausage or bacon with our “breakfast” meal.)

How do  I use this to figure meats I can afford OR decide which meats I can’t?

The most realistic quantity I can come up with uses 1/4 lb of meat for 2 portions. At $1 per portion, that means:

 Any meat I buy has to cost $8/lb OR less!

The pork price I found fits ($3.99), so do the bulk chicken thighs ($2.49) I’ve been using. Ground beef at the local small green grocer, at $8.99/lb does NOT.

chicken-pig-cow


VEGETABLES

This year, I worked hard to find a way to reduce our vegetable cost, and managed to save about $100 by not buying a December share and full farm share, as we have in the past.

Instead, I bought a 1/2 share and a second share (at a different farm)  which starts earlier than the farm we’ve always used. This gives us fresh produce longer, but requires more work on my part retrieving it, meal planning, etc.

We spent approx. $600 this year for the farm veggies. That covers 8 months. Assuming there are 4 weeks per month, it’s $75/month, 18.75 per week, or .63 per portion (for 15 meals, 2 portions each).

This leaves us $125/month of our stated budget ($200 a month) for everything else: supplies, condiments, etc. And, as long as DH is working, that’s realistic. When he retires? I think I need to find ways to do better.

Meat & veggies aren’t going to be the answer! I don’t see how I can cut much more. As it is, we’re paying bulk prices for months’ worth of food up front, and retrieving it ourselves to avoid delivery fees.


I forgot Stew vegetables for winter! I run out of some, if not all of these every winter: carrot, celery, onion, parsnip & potato. What I have left right now are carrots & onions.

There was a huge quantity of carrots in last December’s share and I bought a 20 lb bag of onions from the farm sometime late fall.

I guess I need to do the same with all the stew veggies this year. Fifty lb bags of “chef” potatoes show up in the fall in some markets, I’ve never bought them as I want organic.  I need to ask the co-op about this or the farm(s)…

In general, we can’t use up wholesale quantities of perishables. I don’t have room to store them and we can’t eat them fast enough. But I hate going out midwinter for a 3 lb bag of onions!

Instead of making up 1/2 made casseroles, etc. like I did in 2019, maybe I need to make up/freeze stew veggies, like the stewed tomatoes and salsa verde I already make?


Assuming we will need to spend 1/2 of what we currently use? That will have to come from supplies and other foods, if possible. That’s another blog!

 

 

One Pound of Chicken Thighs…

I usually buy organic chicken thighs, bulk pack, in 5 lb packages. I split this into packages of 3 each, about 1 lb.

I just used the last 1 lb package. I thought I’d use this to figure out how well I did with  the meat cost per meal. I did pretty well, but not what I need to!

Day 1: Lemon chicken 3 thighs, all cooked (part of the oven meal). We ate 2. I put aside the drippings and 3rd thigh.

Day 2: I made a burrito bowl (this one). Except I never use instant rice, I just cook rice separately. I also can’t eat roma tomatoes, so I pay for heirloom non-red tomatoes and use about 1/2-1 tomato’s worth. Yes, it’s expensive, but it’s better than having an upset stomach for hours!

Day 3: Picked the meat off the last thigh. Made gravy from the drippings. We had left over rice (the burrito bowl)  with a little of the chicken/gravy on it and sauteed greens on the side.

Day 4: Chicken and rice soup. Took the remaining gravy with chicken, added water, the last of the tomato, and chicken bullion to taste. Added the remaining rice. Made up a condiment plate with cooked greens and minced jalapeno.

Into the freezer: 1 serving of the soup. I added the last 2-3 tablespoons of cooked greens and the minced jalapeno.

The chicken costs $2.49/lb. How much did I spend per meal for the meat?*

I put it in 6 meals. If we eat the last serving in the freezer? The price is .36/meal.  If we don’t eat it, but toss it? The price per meal goes up to about .42!

How could I have done better? I could have saved the bones, skins and scraps to add flavor to another soup or stew or just make broth. If you add just one more meal that way, the cost per meal for the meat goes down to .31!

As a list:

  • 3 meals if we’d eaten all of it as one-piece of meat per serving: .83/meal. (We didn’t do this.)
  • 6 meals, cost per meal =.42, (We’ve did this.)
  • If we eat the last meal in the freezer, the cost per meal is reduced to .36 (We’ve done this.)
  • If we eat the freezer meal and I’d used the scraps? price per meal = .31

Obviously, I need to start a container for soup scraps! Otherwise, I’m never going to get even close to my desired .25 cost/meat per meal.


*These numbers are rounded. $2.49 just doesn’t divide evenly!


To get to my target price, I’d have to make approx. 11 portions from my 1 lb of meat. I don’t think that’s very likely, do you? And, since I know the $2.49/lb price is a real bargain, I think this means I need a reality check! As it is, we ate, on average about 2.29 oz of meat in each of the 7 meals.

So, unless we start raising our own chickens or something similar, I think that the best I can realistically expect is the price for the 6 meals above, or .42 per portion.

My idea was that the meat would probably be the single most expensive piece of a meal, budget that hard and the rest of it’s not so bad.


Eggs are one of the cheapest sources of protein around. If we eat them, we sometimes have 3 or sometimes 4 omlette, for a single meal, which feeds both of us. I buy eggs from a neighbor for $3/dozen these days. A four-egg omlette costs .50/person. A three-egg omlette .38/person.


Organic ground beef from the local market costs $8.99/lb. I’d have to make > 20 meals to get that down to .40 or less per person. Again, not realistic. Even if I allow myself $1/lb, it’s 9 meals from a single pound of ground beef — really? One meatball, right?


My menu plan only has meat in it two days a week. The plan is:

      • Monday Double Veg meal
      • Tuesday Leftovers
      • Wednesday Double Veg meal
      • Thursday Eggs
      • Friday Double Meat meal
      • Saturday Sandwiches
      • Sunday Double Meat meal

When I came up with this, I was trying for a few things: less meat, less cost, less cholesterol, more veggies, less work on the days I’m really busy (Weds, Sat, Sun).

My week hasn’t followed the pattern this week because we were eating the 2nd meat/leftovers, until Tuesday. Ate veggies Weds. and will tonight, Thursday, too.

The double veggies I made are some of the end of last year’s farm crops (root veggies), some I bought at the market when we ran out (cilantro, potatoes & parsnips), and rice (when I made the burrito bowl last week, I made a double batch of plain rice and froze the extra).

I have no idea how to figure, with any kind of accuracy, the six month’s worth of veggies we got from the farm and how many meals it went into! Some of it is in 1/2 made dishes in the freezer, some of it is in the pantry, but most of it was eaten fresh.

 

 

Oven Meals — 400 Degree then 350 Degree — Menu Plan (and reality)

Not sure why I’d do this? See here for an explanation.

400:

  • Jacketed potatoes, for up to 2 hours.
  • Oven fried chicken, 400 for up to 1 hour.
  • Mexican Green peppers, 400 for 45 minutes.

350 for 30 minutes:

  • Ham slice, 25 minutes
  • Candied sweet potatoes, 30 minutes
  • spinach tart or tomato flan, 30 minutes

The 400 meal: The chicken usually works for 2 meals. The pepper recipe is for 5 peppers, although you could no doubt do 2 or 4 or 6 for that matter….

The 350 meal: The spinach tart uses a pie shell, the tomato flan does not. Also, spinach is available (here) first thing in the spring and in fall, the tomatoes are only available in summer, so that could easily affect why I’d choose one or the other.

Note:

I’d love to try doing this as an experiment!

However, I do NOT have the peppers, corn to stuff them with, the ham, cottage cheese (for the spinach tart), spinach or tomatoes. Given the current state of things, due to Corona, I have no idea when I will be able to just buy those again! When I can? I’ll be happy to do this as an experiment. If I do?

I’ll post a link to the write up here.


I’m going to do the 400 degree meal tonight. However, I didn’t find a ham slice yesterday at the market. The only sliced ham was sliced for sandwiches, not something I’d want to put in a 350 oven for 30 minutes!

I’ll have to modify the recipes to suit what I have, but I think I can manage! This is Friday, so my meal is supposed to be a double meat dish, that feeds us tonight and Sunday night too. I have 3 thighs in a freezer container, thawing. We’ll eat 2 tonight.

We’ll have dirty rice for lunch, it’s left over from earlier this week.

And I might make a burrito bowl from the last thigh on Sunday.


I tried this! I wrote about what worked and didn’t here.

Just Right? Not Enough? Too Much? a/k/a The Goldilocks Dilemma

If you’ve followed along here for any period of time, you’d notice that I keep trying to find “rules.” That is, I keep trying to find set answers to recurring problems.

  • Can I cook in such a way that the kitchen cleans itself while I’m doing it? (See self-cleaning tab above.)
  • The three ways to save $ is another.

Here’s my latest:

I’m trying to figure out exactly what to keep, toss, or buy, and have been for a long time. I decided to try and “formalize” the decision-making process because I keep revisiting the issue.

I posed the problem in a forum where I participate. The answers I got and my reactions to them got me to create a spreadsheet.

From an hour’s worth of work, I came to these conclusions: storage limits are a major determinate for me — every item I considered it was a potential issue.

  • So, imposing a SPACE BUDGET should always be my first step when considering an item to keep, cull or purchase. The next consideration is whether or not what I’m considering is a durable item or a supply item?

(A SPACE BUDGET is a given amount of space allocated for a certain item.)


I discovered that I need to treat supplies differently than durable goods. Supplies tend to be things that are not used all at once. And they are things which are meant to be consumed entirely. So, for a bag of cat litter, space allocation needs to be big enough to hold the full bag, even when it isn’t.


So, this can be approached in two ways, from either the amount desired or the space needed.

  • How much of a given supply do I want to have on hand at the most? — How much space would it need?
  • Or, How much space do I have to allocate for this supply? — How much of the supply can be stored in the available space?

Some supplies require specialized storage, which of course makes it even more complicated.

 

My “Things I Don’t Use, Have, or I’m Getting Rid of It” List (working)

If you look at frugality sites, many have these “things I gave up to be frugal” lists.  The same is true if you look at many minimalism sites. Since I am working at becoming more minimalist and frugal at the same time and I RARELY agree with the lists I find.

Here’s mine!

(Also please see the note at the end.)

Alcohol – We know people who drink daily. Others who drink with every celebration. Us? We use a bottle of table wine about every 2-3 years, and most of the time it’s cooked into food. Exceptions? Port: it’s drunk from tiny glasses. So is the Grand Marnier I got as a treat Christmas. So, no wine cellar here. We have a problem using up beer too. It’s just not our thing.

Basketry Supplies – I bought someone’s stash, years ago, at a thrift shop. I have NEVER used any of it, so why keep it? It’s bagged up to go to the flea market next month.

Beads – A friend is starting an online bead shop. I’ve been slowly sending what I don’t think I’ll use in the next 5 years. Third box is ready to go. The boxes are tiny. I figure I may do as many as 10 before I’m done?

Boot tray  – We use a piece of lino on the wood floor instead. If things are really wet? We use a towel.

Canning Jars – I decided that except for the small jelly jars I use to hold the last of shelf-stable foods that I’m not keeping small-mouthed canning jars. I’m also not keeping those with shoulders. The straight sided ones work for everything I need. The other types are being culled as I free them up.

Celebrations – The two of us decided we just weren’t going to fuss any more. We may buy a card, or give each other something when a birthday or anniversary or Christmas rolls around, but in general? I try to thank my husband for his work, which pays for everything, at least once a week. I tell him he’s loved daily. So, we do NOT go out for anniversary or birthday dinners most of the time. In fact, we hardly ever eat out fancy. It’s nice, but it’s an “experience.” Been there, done that. I’d rather use $100 to pay down debt than have a swanky dinner! This doesn’t mean we don’t celebrate at all, it just means we usually do it at home, we stopped buying into the idea that you had to spend a lot of money and get dressed up for it to count. Why?

Cookie sheets – I use pizza pans. Figured the pizza pans being round was a necessity. Cookie sheets can be any flat surface, so years ago I got rid of the cookie sheets. We have 2 pizza pans and use them for everything: roasting veggies, making pizza, baking, etc.

Dish sponges – I got tired of buying them. My grandmother used flannel rags. When my last sponge disintegrated, rather than buying a new one? I tore up an old nightgown. That was about a year ago. We have a sponge for washing the car and a sponge mop for the floor, but I don’t really miss my dish sponges! Yes, I have to wash rags more often.

Drawers – I had several sets of old retail storage drawers, originally from a card shop. I used them for years to store craft supplies. I’ve removed and gotten rid of one. The others are slated to go when my office gets cleared, hopefully this summer! As craft supplies are culled, other drawers will be emptied too.

Duplicate Books – When I know they’re dupes? I keep the best one and donate or sell the others.

Extra Plastic Food Storage – I haven’t done this yet, but it will be soon. We have one spot to store these and it’s getting full again as food comes out of the freezer. DH needed some last fall and we bought a different type. Most of those will be pulled from the kitchen and either go into the workshop or be filled with flea market merchandise. I also need to do another match it with the lid session. I don’t keep either extra lids or containers which don’t have them!

Extra Set of Towels – These days I have one set of bathroom towels, 4 black ones. There’s 3 hooks in the bathroom. I take one out about every 3 days and wash it and add the unused one. Works fine. The towels are cleaned on average about 3-4 times a month and it’s much less of a PITA than pulling them all out, replacing them with the other towels, washing/drying them and then swapping all the towels again. If I don’t get it done? There’s still 3 towels in the bathroom. Less stress, less stuff, works!

Filing  – Everything was removed from the fling cabinet. When it gets refilled, there will be a lot less stored there! This is in process.

Floor wax – These days what I do is wash the floor with Murphy’s soap and water (using up the end of the Murphy’s, when it’s gone I’ll just use dish soap, if I have to use soap). I rinse with plain water and lemon essential oil. I don’t think the oil does anything for the wood, but it makes it smell wonderful and I like it waaay better than the smell of Murphy’s!

If I’m in a real hurry or the floor doesn’t need soaping, I’ll sweep or vac the floor, then run the string mop over it with hot water. Then empty/rinse the bucket and use the sponge mop, more hot water, and the oil.

When I had lino floors to clean, I used “Once and Done” from Armstrong, it’s a no rinse floor cleaner with wax.

Glasses – I got tired of replacing them. We do use wine glasses, but everyday liquids are drunk from coffee mugs.

Hair conditioner – Well I didn’t give it up. Why? I use about 1 bottle every 2 years or so. I use a thick conditioner and comb it through my clean wet hair, using about a dime sized portion at a time and a wide toothed comb. I use it as a detangler. My hair goes about 2/3rds of the way down my back btw, I do NOT have short hair!

Instant Potatoes, etc. – I don’t mind them, but DH says “Ick!” about instant potatoes. However, I used to use jarred marinara, instant gravies, etc. These days I make sauces & gravies from scratch. It’s cheaper for one thing. I control what goes into it for another. Finally? It can be made to suit our tastes and the commercial stuff is usually “okay” but not “great” (acc. to no one but us).

Junk Drawer – I think one reason the house gets so untidy is that I “let” it. So, why allow myself to have a messy drawer in the kitchen? If I change the junk drawer into something actually useful rather than a catchall for misc. clutter, can I cut down the clutter? This is an experiment We’ll see how it works!

K

Linens – Much like the towels above, I used to have 4 sets of winter sheets and 4 sets of summer sheets. These days, I have 1/2 that. I have 2 sets of flannel for winter and 2 sets of cotton for summer. The only place I have more than that is pillow cases. I take the top sheet off midweek and throw it in the wash. I take the bottom sheet and pillow cases off over the weekend. I’ve gotten past the idea that this has to happen all at once. The scope of that job would make me put it off. Removing one sheet, replacing it with the other similar sheet and then washing the old one doesn’t seem as onerous. Works for me, YMMV.

Magazine Subscriptions – I used to subscribe to at least 2. The only magazine I get now is the one where I’m on the staff, and I’ve been giving them away to interested people as I can.

Make up Remover – When I was in college, for a bit I was a theater make up major. The actresses used shortening to remove their theater make up. No perfumes, cheap, easy to find, etc. I haven’t bought fancy make up remover since!

Muffin Tins – I didn’t make muffins regularly enough to justify keeping a muffin tin. I also don’t have silicon or paper liners.

N

Office Supplies – With some exceptions, we have enough of almost everything: pens, erasers, stickies, thumbtacks, etc. We run out of ink and paper because I hate proofreading anything large on screen. Most of the book projects I work on I end up printing at lease twice….

Ornament (and Stocking) Hangers – I decided a few years back that string or wire or ribbon would work for these. Why buy and store something else?

Pencil Cups  – I had 5: both offices, the living room, the kitchen, and workshop. I’ve eliminated 3 of them. Two should be enough!

Q

Retail Supplies – Because I worked in retail, I have lots of retail supplies I likely won’t ever use: extra receipt books, stickers, tags, etc. either too old to be used or I know will still be unused in a few years. In some cases, this stuff has gone to the dump. I’ve given some away. I have a small cigar box of supplies, but most of it is removed when I run across it, ASAP.

Ribbon – I used to have a lot of it. Well, to be honest, it came home from the bookstore. I offered free wrapping and had supplies for it when asked. As a private individual, I sure didn’t need the 5 rolls of curly ribbon, etc.  I’ve been culling it for a long time now. When I make up our Christmas bread, I frequently try and use as much ribbon as I reasonably can. Still I cull it and keep culling it. . . .

Shredder – We had one, but don’t now. Many times the shreds wound up in the wood stove to start fires. When the old shredder died, I decided to use the shredder I was born with, my hands, and continue that practice. If it’s not wood-burning season or the wood stove’s paper bins are full, I put it in a used manila envelope and take it to Stapes. A pound of shredding (about 2-3 envelopes) costs around $2. For about $8 a year I don’t have to have a special use tool, storage for same, or figure out where to put it!

Suits – I haven’t worked in an office for some time. It is nice to not need to worry about having a suit for work anymore!

Soda Crates – Earlier I had stored my beads in plastic boxes in soda crates. These are the beads I’m culling. At some point, at least some of the crates will be empty and will be used elsewhere or culled.

IMG_2545

(Of what’s shown? The big round containers are gone. The white plastic container in the upper left is gone. Most of the monofilament is gone. Some of the small round containers are gone too….)

Scrubbing Bubbles – and other “specialty” cleaners. These days I use bleach, cleanser, dish soap, laundry soap, bar soap, ammonia, salt, and such. Except for leather cleaners, which I still have a lot of and lemon oil furniture polish, I don’t buy them.

The leather cleaner gets used on the leather furniture and car seats and shoes. The  lemon oil get used on furniture, wood floors, and occasionally on appliances!

Snack foods – I know people who always have snacks around and soda. We don’t. The only cracker we buy regularly are whole wheat saltines and I have a recipe and may try and make them sometime soon. They aren’t all that expensive, but I just don’t see the point in buying all that packaging for something that is basically flour, water, salt and soda, when I have all those things in stock all the time?

I can’t drink soda and DH isn’t fond of it, so no sodas for us.

Spoon holder – The one you put next to your stove; I don’t. A while ago, I had a ceramic pot. The pot got broken and tossed, but the lid was fine. I kept it for I know not what reason? Then one day I had an Aha! moment and I turned the lid upside own and pushed the handle into one corner of the grid over my gas burners. It stayed. It works great, is fairly small, cost me nothing and keeps me from gooping up the burners, the space around them, or the counters!

Sponges – I gave up dish sponges last year. (See above.) The only sponge, except for the sponge mop, is in the carwash bucket.

Swifters or other fancy cleaning tools – What’s in my broom closet? A small vac, a broom, a wool dust mop and a sponge wet mop. That’s it. I also have buckets, dust pans, brushes, etc. but no swifter or carpet sweeper. I had both and didn’t use them.

Television – It had been turned on once in about 10 years. It took the space that an entire bookcase would occupy. Hm…We needed more bookshelving, right? It was an easy cull.

Tinsel – I gave it up a few years back. We have beaded icicles and some glass ones.

Umbrella stand – We keep one umbrella indoors and one in each car. Don’t need more. When they come in wet? They are put on the piece of lino which is our “boot tray.”

Vacations – We hardly ever take them. Every once in a while, we’ll take a “get the hell outta here” break and spend the night in a local motel just to get away from the place where we eat, sleep, live, and work 24/7. Part of adjusting to working at home was finding the relief valve in everyday living.

We take day trips. Go to a museum or bookstore or event. But we don’t need to experience every ride, national park, country, festival, etc. Some things I just want to see. The internet works for that and it’s a lot cheaper than air fare and hotels!

A question I found years ago made a lot of sense:

Why work so hard year ’round to pay for/decorate,

and make “ours” some place…

and when we get a break from work we leave that place?

Made me really reconsider vacations. If I’m not going to “experience” something or a place and not going “as a break” why don’t I use vacation time to enjoy the home I’ve spent all the time, effort and money to create?

Vases – I culled my collection, it was 2 shelves worth!  I now have 5,  3 were inherited and will be passed on.

Wood burning supplies – Since we’re not primarily heating with wood, I won’t restock fire starters, junk paper, matches, twig bins, etc. like I did. We still have enough for emergencies, but it’s just that, and the beginning of the season we were fully stocked, so I won’t need to restock much of it for some time!

X – Various Products I make myself – brown sugar, cinnamon sugar, garlic salt, window cleaner

Yarn – I decided when I quit knitting all the time that I’d get rid of any excess polyester yarn and use wool instead. I have given away the excess and the yarn I’m keeping is stored in a tin. There’s still too much of it, probably, but I have culled the collection quite a lot!

Z

 It may appear from this that we live a grim existence — not so! We like each other’s company, sense of humor, etc. We use the events in our daily lives for comic relief; we laugh a lot, hug and smile — daily.

Frugal Eating? Sat. & Sun. 2/29-3/1/20

Saturday we went to the natural food market. I bought a pound of their natural ground beef for $8.99/lb. I used 1/4 lb in a pot of chili, along with part of a pint of dry kidney beans I’d soaked and cooked. Also, 1/2 an onion, a pint container of HM tomato sauce, the last of the bell pepper I’d bought last week, cayenne, cilantro, cumin, broth, and chili powder. We had it with cornbread and cheese.

We’ll have cornbread and chili/cheese omlettes for dinner tonight. That will probably use up the end of the chili, the end of a block of cheddar, and the cornbread — or I hope so! If not, I’ll crumble the cornbread and freeze it to use on some future veggie. The chili if there’s a full serving left, will also get frozen, or I’ll have it for lunch tomorrow.

We have various older odds and ends to deal with too. The biggest is the other beans which need to be cooked (Cooked Sunday night.) and used. If I don’t have a whole serving of chili left? (I do.) I’ll probably buzz it and add it to the cooked beans — and we’ll have that, somehow.

Still to deal with? The rest of the left overs AND the other beans and meat. The beans I have plans for (see above), but the meat I do NOT.

Hmm.

btw, the cost of the meat in the chili is approx. $2.25. So far we’ve had 2 meals with it, or $1.12 each.  If we finish up the prepped chili tonight (We didn’t.) the cost will go down to .56 a meal. I’ll have to come up with 2 more portions if I’m going to get close to the .25 a meal for protein I talked about before! That will be difficult, I think. The only reason I didn’t “notice” how little meat was in the chili was that I used beef demiglace (what I use instead of bullion cubes) to flavor the broth. And, no I have no idea how much the chili I made actually cost!

The beans came from a bulk bin, somewhere. They had their bulk label on the jar, but no date or source or price. The tomato sauce I froze last summer. It had tomatoes, onion and bell pepper in it from the farm. I buy demiglace on sale or with a coupon. I have no idea when I bought the bottle I’m using. The onion came from extras I bought from the farm last fall. I don’t remember the price, I could figure it out, but haven’t. The spices were items I already had: the farm has cilantro and I dry some every year, cumin I bought a large bottle some time ago, exactly when or what I paid I don’t know, the chili powder came from the market, don’t know when/price, the peppers were the last 3 of a bag of mini peppers I bought last week. They were about $4.99 for 9 baby colored bell peppers, expensive but yummy, that makes them .54 each or $1.62 worth in the chili. Each portion already eaten is .81

.81+1.12 = 1.93

peppers + meat

If I assume that there’s at least $1 more worth of food in each meal, that makes it $2.93 each. Not outrageously expensive, but sure not all that cheap!

1.93+1.00= 2.93 each

peppers/meat + everything else (per person)

Well, I said I had a lot of work to do, right? I do! I thought this would be much better than it is, because I used 1/2 the meat I normally would. Obviously, I need to do more.


So, we didn’t use up the chili and there’s 1 portion or more remaining. The beans got cooked but not used otherwise. The obvious thing to do is to combine those two for a new batch of chili and put it in the freezer for future use! (Exactly what I did!)

This will successfully drive the price down to roughly $1.50 a meal per person. (half of the $2.93 above). I would like, as a target, to actually use about  .50 a meal, per person as my long-range goal.

And of course? If the (now frozen) food doesn’t get used, that is it gets wasted? Then the price per meal goes back up to the $2.93 per portion, as above! Wasting food has real costs!