Category Archives: scheduling

Trying to Be Organized

It’s remarkably difficult!

One thing I noticed early this spring was that much of the frozen food I’d pitched were the random combinations of veggies: bok choy and onions, or, or …? Because I composted about 20 of these “soup and stew” vegetable mixes, I decided that this year I need recipes for whatever I froze instead.

So I searched through my cookbooks and came up with some. Then I made a spread sheet of the recipe name/source/page as a column head and the ingredients as the rows. The quantity req’d for a recipe goes into the appropriate cel on the spread sheet. It’s two pages long at this point.

Why did I do it this way? Because all the ingredients aren’t available from the farm at the same time, so some will be frozen first and then I’ll add the others.

But then, how did I know how many I had? Were they complete? And, and . . . . and so I made a grid for that.

So, this morning (it’s farm day) I went through the “shopping list” I’d made for the farm, from the email about what’s available this week and a survey of the food in the kitchen and marked what was needed for the food to be put away.

So, now I have:

  1. Two shopping lists: one for the farm, the other for the supermarket
  2. A check list/grid of the completed/in process frozen foods
  3. A spreadsheet with recipe names, where I found them, and the farm ingredients
  4. Three cookbooks, with the recipe pages flagged.

I intend to make a large grid/checklist page that I can just tape to the fridge, combining #2, #3 with recipe cards,  (replacing #4) in a library pocket.

This is waaay too involved!


When I first conceived of this, I thought I’d do 2 recipes, maybe 3: summer veggie combo, winter veggie combo and something else. The 3 became 13, and the chaos began. When the list of recipes grew exponentially, my need for tracking and organization did the same.

Every week, I thought, “Okay, I’ll do this piece of organization/tracking and that will fix it.” and then discovered I’d forgotten some vital piece, again. (The last is the check list of how many containers are done. Are they complete? Not?)

For the past three weeks, I’ve added a new form of tracking and organization to this every week. Let’s hope that combining them on one page will get it to “use it at a glance”  that I want!


It’s done. I have room for the library pocket, but haven’t copied the recipes out yet. I added a 14th recipe.

So two more major steps: copying the recipes onto cards and proofing the data.

 

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I Have Been

Working hard — on the house. I’ve been following my cleaning plan.

It seems to me that a major shift is in order. Instead of trying to sell the memoir as a psych. program auxiliary piece, maybe what I need to do is sell the cleaning plan and make the memoir the back piece to that.

It would solve the problem of the memoir just not having a plot, being first-person, too short, and a mess of other issues. Of course, I still haven’t heard from my publisher, but my feeling is that I will not. Not now and not in the future. It will be as if it dropped into a black hole and vanished… poof!

This has completely stopped the work I was doing on the memoir. I had even talked to a friend about coding it for an ebook. Okay, fine.

I can’t sell the cleaning plan if I can’t use it, right? I can’t set myself up as an expert on anything unless I can actually DO whatever. (Well, that’s not true. These days the woods are full of blow-hard know-it-alls who make pronouncements about any and everything. EVERYONE is an expert, about anything they feel strongly about!)

But I was raised by someone who genuinely was an expert in his field. My brother is. My husband is too. I have been surrounded my entire life by men who are really good at their jobs, and became “experts.”

So I have standards about about what it takes to BE an expert:

  • You must know what you’re talking about.
  • You must be able to do something rather than just talk about the subject.
  • You must have some sort of track record, that is a history, of successfully being able to do whatever it is.

My dad taught aeronautics  and designed airplanes for 40 years, my brother has worked in his field for the same amount of time and he’s still teaching and writing about it, my husband has been in his field since the field started, about 30 years now.

Me? The only thing I’m expert in is the inner workings of my head. The memoir is 50 years of life & learning and took me 10 years to write. The cleaning plan started in one way when I started this blog in 11/2011. I’ve been whacking away at the problems since.

I couldn’t do the memoir until I did the trauma work.

I could write, but not use, the cleaning plan until I did the memoir.

So, we’ll see if the next step is what I want/hope it to be? That is, using the cleaning plan, make it  a habit, and a book and/or app is the next step. (Habits take 90 days to be established.)

I sure hope so! I don’t know that I have the patience to spend 10 more years on this project.

So, I’ve shifted gears. I was all set to publish the memoir, whack away at the cleaning plan, then when I finally got it to work, get it ready for publication.

Nope.

Doing it the other way around. Going to get the cleaning plan working,  finish up the writing related to it, get DH or someone to make the app I have in mind, then publish the CLEANING PLAN, with the MEMOIR as back material.

Then the lack of “plot” or “arc” or sex, drugs, rock n’ roll won’t matter. I’m not selling the memoir; it’s explanatory material, I’m selling the cleaning plan. Want to know why I set the cleaning plan up the way I have? Read the memoir and you’ll find out.

street signs

Image is not mine, not sure where I got it. Sorry!

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.)

The Menu Plan, Working?

I had come up with a general menu plan. Last week I managed what’s in column 3. (I skipped week 2 as I was sick again and the menu was abandoned!)

Day Plan Actual wk 1 Actual wk 3
Monday Double Veg Lentils & Yams green rice & salad
Tuesday Soup/Stew/Salad Garlic Soup avocado toast, roasted red pepper soup, braised greens**
Wednesday 2nd Veg Lentils & Yams green rice, sauteed mushrooms, salad, fruit
Thursday Egg Asparagus & herb omelette HM hummus, fresh bread, salad
Friday Double Meat BBQ Beef blackberry cobbler (a.m.) and restaurant food (dinner)
Saturday Sandwich BBQ Beef Sandwich None, did flea market, followed by ice cream, then home
Sunday 2nd Meat Lentils & Yams*, salad lemon chicken, salad, corn

*The 3rd portion of lentils & yams was frozen Weds. We finished the beef Saturday, so we ate the last portion of lentils & yams from the freezer.

** The roasted red peppers were a container from the freezer, frozen last September!


I can say that menu planning this much it hit a few of my goals:

  • less waste
  • less meat
  • cheaper meals
  • set aside excess for “instant meals” so we don’t buy frozen food

But this is Memorial Day weekend, which means my big freezer needs to be EMPTY next week. Ack!

pointing fingerThe fridge’s freezer needed to be cleaned first. That’s now been done. 5/27/19 noon.


There is one empty shelf in the fridge’s freezer and one empty shelf in the big freezer. More work required! 6/4/19

More Frugality

Because the thing I want to save the $ for is a heating/energy unit, I went looking at our electric company’s website. So they kept referencing apparently an old, Obama-era site, which of course is no longer active, but there’s no other referral.

I am, can you tell, really impressed with our local electric company. Wonder why? See here for more info.

In their defense, I will say that the 3rd time they sent us the “You’re using more energy than your more energy efficient neighbors” letter, they did at least make some reference to what they were comparing us to, a typical home in our zip code. Of course, they never actually said what that was, so it was still meaningless, but less so than previously.

DH is set on getting at least one minisplit  this year and maybe another next year. Okay. The chimney cap we’re replacing this year is the last piece of the chimney/wood stove replacement project. The only piece other than that on the chimney which hasn’t been replaced is the veneer over the pipe, a box around it. I’d love to replace the box, but it’s mostly cosmetic, not structural.

If I win the lottery, we’re going to get the minisplits, solar panels AND a new fake riverrock box around the chimney pipe with a mantel to match. Just sayin’!

Barring that? We’re getting a new chimney cap and at least one minisplit.

My husband said to me, empathically emphatically this morning, that he didn’t want to haul wood or load it into the stove another year.

Okay!

I just have to find a way to make this happen! Squeeze those dollars!


Plant and landscaping frugality: A 1 gallon potted perennial is $35 at Lowes, about $32 with a discount. If you buy them at garden club sales, they’re around $10-$20. Cheaper yet? Layer a 2nd one from one you’ve got, or plant the seeds, or divide it? — Free!

Mulch frugality: Garden centers at big box stores typically sell opened bags of mulch, etc. for 1/2 price. Cheaper yet? Use the pine needles, pine bark, leaves, what have you that you have in your yard already as mulch. Free!

The Celery Thing: I’ve run into this a couple of times, people talking about planting celery plants in their yard. I did this last fall, and the plants are gone this spring, again.

sole-d-alessandro-516633-unsplash.jpg

Photo by Sole D’Alessandro on Unsplash

I went looking for more information. The best I found is a woman who’s been using the same 7 celery plants for years. She lifts them in the fall and makes them houseplants during the winter (and uses them). You can find her write up about this here. (The site is full of interesting ideas too: choosingvoluntarysimplicity.com .)


Gawd I love spring.

And I hate it; I’m always overwhelmed with things to do, ideas to explore, etc. Too much!


Despite still being sick, I managed to spread one of the remaining bags of mulch this morning on the bulb bed. I also transplanted two daffs AND moved some rock, sand, etc. I was wiped out after about an hour, which is typical these days.


On Saturday: the plant sales were a success and not as cheap as I’d hoped. The library/town sale where I’d bought a 1 gallon pot for $10 last year, they were $15. (I got 2.)

The other plant sale where I stopped I got 2 6″ perennials for $5 each.

Sunday? Our next door neighbor took out 90% of a forsythia bush (what the 1 gallon pots held)  and gave me a branch which should get us the last two plants I think I need, for free. I wish I’d known the neighbor was going to whack up his 15 year old plant 1 day earlier, could have saved us $30!

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.

 

It Occurred to Me

This morning, again, that I need to have the freezer EMPTY by Memorial Day.

To that end, I looked at what remained: a shelf of stew/soup veg mixes, a shelf of fruits, a shelf of asst. veggies.

I have ONE container of salsa verde left, a large one, and it’s not full. I have ONE container left of stewed tomatoes.


Conclusions?

  • We eat a lot of stewed tomatoes and salsa during the winter.
  • We do not eat home froze veggies for soups or stews without a specific recipe attached otherwise.
  • Same with the fruit.
  • Obviously, I need to do less generic, unplanned food storage and more prep so that I  waste as little as possible!

I made up a really basic chart, or it’s a start anyway.

Vegetable

Recipe/Used In

Asparagus

Fresh, Pickled Asparagus/ WP p 115-9

Beans, green

Fresh, Frozen? Pickled?

Chilis

Fresh, Dried, Froz: Mex Lasagna Rodale Home Freezing p 183, HM chili sauce

Corn

Fresh, Frozen Corn Casserole/Home Ckbk

Garlic

Fresh, Pantry Dried ristra

Onion

Fresh, Pantry Dried. Any way to buy with leaves for a HM braid?

Peppers

Fresh, Roasted Froz: HM roasted pepper soup base

Potatoes

Fresh, Pantry Dried

Radishes

Fresh, Pickled, HM Radishes from Hell

Tomatoes

Fresh, Froz: HM stewed

Tomatillos

Fresh, Froz: HM salsa verde

Zucchini

Fresh, Puree Froz/Rodale Home Freezing p233

 

I’m not likely to do all of this, we get about 1 bunch of asparagus a year and it gets gobbled up right away. I make my spring risotto with sausage or ham, the asparagus, onion, etc. I don’t have a recipe for this, I’ve been doing it so long I long ago lost it. When I went to make it a few weeks ago, I had to do an internet search to remind myself how much rice to how much broth. After that I just used what I had, like always.

julian-hanslmaier-77279-unsplash

Photo by Julian Hanslmaier on Unsplash


Three containers of mixed veggies are in the composter. There’s 4 more waiting to go.

I think I need to make a cobbler or fruit pudding or something with some of the fruit. I have peaches, rhubarb and apples to use up. I have a rhubarb cobbler we like I use it for, so that’s easy. The apples I don’t have anything for. I’m not fond of cooked apples, I’m not sure why I put them aside, except it was an unexpected bonanza of cheap apples. The  peaches will probably be used in a peach-blueberry cobbler I make too.

So the apples need to go. I think there’s 4 or 5 packages of apples. There were 3 large containers of apples. I forgot the persimmons when I made the list too. I don’t know where the recipe is, but I know I have one. Persimmons are used for persimmon pudding here.


Assuming I get rid of the obvious above, that’s about a dozen packages of food going in the composter. That’s great, but it’s still only about 1/2 the problem!

Sigh.