All posts by Becky

Garden, Mission trip, Saving Money

Thriving In My Thrifty Week———–March 15, 2023

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I was able to check out the library pass to Gilbert House Children’s Museum this past week. We were able to take both grandsons there on Saturday. They both had a lot of fun. Zai’s dad came, too, and we had a great time with him. We were able to get all 5 of us in for free with that pass! It’s not available very often, but this is the 2nd time I’ve been able to borrow it. What a nice thing for them to have!

I continued to cook at home, from scratch. In January and February I focused on the pantry–using up many, many items that had been there for quite some time.

In March, I’m putting my energy onto the freezers. I would like to make a frozen angel food cake with sherbet filling for Easter. Right now, there’s no room for that in any freezer, so that’s my new goal–make room for that cake because it needs to be made ahead of time.

I pulled frozen chicken and broth out and made chicken tortilla soup. This recipe also used a can of corn I’d had for ages. I found 6 chicken drumsticks from who knows when and Rob coated them with crumbs and baked them. I used more broth in potato soup. I got out a whole chicken I had purchased on sale last summer and baked it. Then I boiled the bones and…..put more broth into the freezer…..ummmm:).

We ate frozen garden broccoli and beans, and thawed some cooked squash. I made apple-blueberry crisp for the college group I cook for each Tuesday from home-canned apples and frozen blueberries. They also got manicotti this week using home-canned pasta sauce and some buttered carrots. Most weeks, I only take 5-6 gluten-free portions so it’s not hard.

I’ve been writing out menu plans so that I can remember to use up a mix of frozen items. I rarely do written plans these days, but it’s helped me use some forgotten items lately. Of course, I’m still using lots of items from our canning shelves and pantry shelves as well. We’ve especially been burning through home-canned green beans lately. They are so good!

I spent quite a bit of time working with Rob in the greenhouse. We up-potted the tomatoes and peppers into 3-inch pots. I put celery into 6-packs. Things are slower this year, due to the cold weather we’ve been having, but we do see some growth already on the little plants we’ve moved into those larger pots.

I put more lettuce, some boc choi and some chard into the raised bed. Even with snow and cold temperatures, my seedlings are alive and I know they will grow rapidly once the weather cheers up.

The most exciting news we have, though, is that Rob is preparing to go on a mission trip to Bangladesh. He will be going with Mercy, Inc., and working with children in 2 children’s homes, that we know of. We are in a state of anticipation as he prepares and has numerous meetings with the team he will travel with. They say that his agenda will likely change and there will be more encounters besides the children’s homes, but they will know more later. He’s got a while until the trip, but we are already so excited around here!

Garden

Garden Update–March 8, 2023

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I found some time to clean out one of the raised beds this past week. I added a couple of bags of steer manure compost to raise the fertility and planted some tiny green onions and lettuces Rob grew in the greenhouse. They had been hardening off in our covered porch for a few days, so I had high hopes.

This morning, we woke up to this! It’s so late in the season for snow around here. I still have high hopes for these lettuces, but time will tell if they are realized. These are from a winter mix. I can’t remember which one exactly, but they were all supposed to be hardier than other kinds.

In the meanwhile, work continues in the greenhouse. This tray of geraniums rooted nicely. Rob cut them from plants he overwintered in the greenhouse. We still have lots of large ones, but he thought he’d try to get some new ones, and it worked!

Many tomatoes and peppers are up. More trays were planted a few days ago and some of them are coming up as well. They include many flowers and veggies. The tray you can see in the picture is full of little tomatoes and the varieties are on the tags, if that interests you.

We filled a couple of trays of 3 inch pots and transplanted peppers.

Our weather has been much cooler this spring than last year and peppers are growing much more slowly. We don’t choose to heat the greenhouse up to a point that they would be growing quickly. Instead, we rely on natural sunlight, with heat mats under new seeds and a small space heater for freezing nights. They should start growing rapidly if the weather warms up. It gets very warm in the greenhouse with even a small bit of sun, and this has worked for us for many years.

We have many more baby seedlings to transplant, but they weren’t large enough on that day. I’m especially excited to see that several Anaheim peppers are growing. I need quite a few of those each summer for my salsa and didn’t get that many last year.

These are baby parsley plants. Last summer, I didn’t have enough parsley planted and I’ve used most of my home-dried parsley. This ought to take care of the problem:).I do have a couple of partial store-bought small jars, so I’m using them up. We also have a few other herbs planted: cilantro, basil, sage and thyme are up so far.

Every day, Rob or I check the greenhouse to see how things are doing and water, if needed. We have more seeds to plant as warm weather gets closer, and much transplanting to do. Our daughter, Lovana, planted quite a few seeds as well, and concentrated on flowers, so things should be lovely around here if they all grow.

Rob found this really ugly red cabbage in the garden.

With a little help from Rob wielding his pocket knife, a surprising amount of it was still good under that yucky exterior!

There were also a few boc choi plants that overwintered, so we harvested them, as well.

Although spring seems to be taking its time coming this year, we do have a good start on the garden. There’s much more to do, as always, but I enjoy this time of year. I love to get outside, and I will have many opportunities for that before long. In the meanwhile, I found some gorgeous heads of red leafy lettuce at the Natural Grocers store for only $1.39/huge bunch and we are enjoying that for now.

Garden, Saving Money

Thriving In My Thrifty Week–Feb. 28, 2022

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We’ve had snow 2 times in the past week. Last Thursday, we had 4 inches at our house when we woke up, so we went out and made a snowman. We also took a big walk and had Malcolm walk at least a 1/2 mile. It was safe because there were so few cars out on the road. He’s still quite unpredictable and we usually leave him in the stroller until we reach the park, or wherever, so he was thrilled.

Today’s snow was much wetter and sloppier. We used the stroller to get him down to a nearby church, and enjoyed their parking lot as a safe place for him to run around. He happily made tracks all over.

Hopefully, the mason bees will have enough sense to stay tucked in for a little while longer! Rob has enjoyed building houses for these super-pollinators the past few years and our colony is growing each year. Every one of the plugged straws will be a mason bee. They will come out, pollinate like crazy and fill straws with next year’s family. With our big garden, we are happy to have these guys working with us to get so many veggies and flowers.

Work in the greenhouse continues. We’ve had to put a space heater on during these extra-cold days, but hopefully, that will be a short time only, as we would rather keep the cost down by not heating the greenhouse at all, but let the sun and warm air do the job. There are heat mats under the newly starting seeds and those usually are enough. Our starts grow more slowly than ones in a heated greenhouse, but they do get large enough and don’t need as much hardening off, as they are pretty tough by the time they get planted. I plan to do a post on our starts in a few days, if we do get transplanting done and photographed.

I continue to clean out little areas and bits and cans of food that need it in the pantry. I also continue to work on my freezers and canning cupboards.

This week I used:

Some gluten-free French bread I made long ago. It was in the freezer. I used the last little bit of pepperoni that had been lingering, a few bits of ham, some home-canned pizza/pasta sauce and the last bit of the fresh mozzarella I got very inexpensively a few weeks ago and made French bread pizza.

I used up the last of a bag of boneless-skinless chicken breast and some gf fettuccine and a scrap of parmesan cheese to make Chicken Alfredo. I just thickened it with cornstarch instead of flour to make it gf, and it was great. Needs change as people come and go, to and from our little house. Patsy, our daughter, used to eat fettuccine often. When she moved out, I was left with several boxes on the shelf I need to target, as no one else gravitates toward it as much as she did.

I cut all the little not-so-nice ends off the last of a bag of grapes, cut them in half, and our troops finished all of the grapes before they rotted. The ones in the bottom of the bag seem to go bad once they fall off the stems.

I continue to cook oatmeal with raisins and rice continuously, as they are current favorites around here. Isn’t that nice? The 10-lbs of raisins I bought filled 2 gallon jars and one of them is already not full anymore:). I actually spring for the organic gluten-free oats and organic raisins, as our grandson eats so much of them, but still, it’s reasonably priced food, even with those choices.

We finished all the fresh-cooked soup I had made lately and opened a jar of home-canned vegetable soup one day when I was in a hurry.

We made stir-fry a couple of times with bits of chicken and all the veggies like carrots, celery, onion and frozen snow peas we could find in the fridge or freezer. I use a lot of carrots and celery this time of year. We still have at least 25 lbs of onions from our garden and I’m trying hard to use those snow peas, as I had forgotten about them. We don’t like them as well as fresh, but they aren’t awful if you add the frozen ones to the stir fry at the last minute and just barely let them thaw before you serve the stir fry.

We used the last of several bottles and cans up. Many of these I will not be replacing, as they were for special recipes, open duplicates or given to us and I had no idea how to use them at first. I found good ways, but think I can use ingredients I already have to make something I like as well or a substitute for that sauce. I’m especially thinking of the bottle of sweetened lime juice that I’ve been using in marinades. I have lime juice and sugar….I want to simplify my fridge. On the other hand, I love it when people think of me and give me food items–it opens my mind to new possibilities.

Another example is that somehow, we ended up with multiple open mustards last summer. I think it’s because we had parties, etc. I’m finally on the last super big mustard! Hurray! My fridges are already thanking me. I used the last of the previous large squeeze bottle in a marinade for pork chops, and for honey-mustard sauce for home-baked chicken nuggets.

We were given 3 dozen eggs again, this time from 2 different sources. We have plenty of eggs now, since Rob found a good deal a couple of weeks ago and bought plenty and we’ve been given a total of 5 dozen since. I’ve made deviled eggs and potato salad, and we eat eggs for breakfast often. I had been choosing other options as the prices rose, but now have enough to make those things again, and the price of eggs seem to be holding steady or dropping, it seems. I still don’t mind eating leftovers or soup for breakfast at times, in fact, I prefer it now and then, so it’s all working out.

food preservation, Saving Money

Thriving In My Thrifty Week-Feb. 22, 2022

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We finally finished up all of the apples we had, except a very few we refrigerated again for fresh eating. This includes the boxes on the porch, and all the random apples stashed in refrigerators all over the place. Whew!!! I feel like it was an accomplishment and a blessing to get those apples processed so they will last longer.

I have lost track of how many we have dried, but there are glass gallon jars full, and other assorted containers full as well. We did one final batch yesterday.

I made and canned more applesauce. In the end, I got 18 more jars of assorted sizes. They were mostly pints, but there were a couple of quarts as well. With what I did the other day, this should give me enough 2023 applesauce without buying boxes in the summer, but I still have that option just in case people suddenly decide to scarf this all up. Of course, we have not worked through all that is in the shop, yet. I’m excited about this because it should make my summer a little bit easier, since there is always plenty of other things to can during that busy season.

I did something fun with some of the apples–gluten-free apple fritters! They were SO good I don’t dare to make them again very soon:)

I made enchilada casserole, using some corn tortillas that had been around quite a while. I used the rest to make some home-made cinnamon-sugar chips, and fried them in the same oil I used for the fritters.

I worked hard this week to use up more odds and ends from the fridge, freezers and cupboards.

Chili-mac was on the menu and used garden onions, some peppers from a party, a can of beans that had been lingering in the pantry and home-canned tomato sauce from ’21.

I used some bread crumbs I made a little while back, home-canned beans, and some cheese that needed using to make what we call “puffy.” It’s from the “More-With-Less” cookbook and is called Puffy Green Bean Bake, I think, but I’ve been making it for years. It is actually not very puffy when I make it, but tastes good.

Although much of what I’m doing this time of year revolves around cooking and cleaning, we also had some greenhouse work accomplished. Rob is still planting seeds every few weeks, according to his plan of when they need to be ready and how long they take to grow. Many things are up and he spoke of doing some first transplanting soon.

Birthdays, food preservation, Saving Money

Thriving In My Thrifty Week–Feb. 13, 2022

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I was given several loaves gluten-free bread. I decided to make some crumbs from part of it. I chose the loaf that seemed like it was getting a little hard and dried the slices. Then, I used the food processor to make crumbs. I had trouble getting even crumbs–some are extremely fine and some are still small chunks. I’m happy to have them no matter what they look like. I froze the rest of the loaves that were in good shape and composted the other one that wasn’t. You can see dried apples in the background of this picture. We are still drying them whenever we get time to do so.

We had a family party to celebrate birthdays in January, February and March, but mostly just to get together. I chose a tropical theme, cooked some food and people brought food as well.

I made a teriyaki-lime chicken that tasted delicious.

I also made pineapple-shrimp fried rice. Those were the two dishes I made to go along with the tropical theme. I’ve only made this once before, and I loved it, again!

I colored the frosting on the cupcakes a coral-orange tint and they looked festive, too. We held the party on Sunday afternoon, so I was gone all morning at church. I got almost everything ready on Saturday so I could get lunch on the table as soon as possible once I reached home. Even the veggies were cut up for the fried rice (Thank you, Rob), and I peeled the shrimp, so all I had to do was quickly stir-fry the shrimp and veggies and rice and was done very quickly.

I made all of our meals at home this week, and cooked a little for others, as well. I used some medium-sized eggs for deviled eggs, and used this teeny-tiny jar of mayo in there.

I also threw in some home-dried chives. I notice the chives are starting to grow, so I will have more very soon.

I took every single item out of the kitchen refrigerator, washed down the shelves and drawers and put most of it back in a better way. I was ruthless when I sorted and if it was very old, tasted terrible, or almost gone, I either repurposed it, or tossed it. I hadn’t gotten around to cleaning out the door the last few times I’ve cleaned it, and it was time! Bottles and jars were just stacked in on top of other ones in there, and now they are not. I put some items in baskets in the fridge, such as little yogurt containers. They have been falling out and frustrating us all. All tortillas are in a basket now, keeping them from slipping around, flopping all over, or sliding out at the worst moments. Now they can’t, as long as people remember to put them back!

Right after I cleaned it out, I went shopping and actually had room to put away the new groceries without pushing things around! Ahhhhh…… I also had room for party food.

I got out of Safeway for $39. To do this and get what I wanted, I downloaded several store coupons on my phone. Along with the small ones, I had a $10 off $50, and $10 reward, a $10 baby club coupon, and $24 of Bottle Drop money. I purchased boxes of soda pop, 2 boxes of diapers (over 120 total), fruits and veggies, and other things I needed for the party, such as ice cream, which, in the end, I forgot to get out of the freezer…..

I had coupons for several free items, such as a package of frozen ginger, a box of biscuit mix, non-dairy cheese (our daughter likes that stuff), and a box of kid’s instant protein oatmeal packets. I had 3-4 shopping bags full, plus the 2 boxes of diapers and sodas. I was happy with that.

I ordered from Azure Standard this week. I get bulk, healthy food from there. Cocoa powder has been difficult to get around here, except in pricy, small containers. Even at the restaurant supply store, 5 lbs of cocoa powder was about $60 when Rob went in there and checked the other day. Costco had none. I got 5 lbs for around $23 from Azure. I got 10 lbs of raisins. We have burned through 5 lbs. quite quickly. Now let’s just hope my little raisin eater doesn’t decide he has a new favorite. There were other yummy items in my order, along with a few non-food items.

Rob found some more small jars at the thrift store for 25c each. I have a lot of jars, but we do give away a few of the small ones at Christmas time, so we need a certain amount of replacements each year.

I cut the bottom off of a lotion container and got several more applications of lotion from the inside of the tube.

My mom came over and we made flatbread together. Since we are both gluten-free, we made a triple batch and both froze some for future open-faced sandwiches, pizza crusts or just eating. She also helped me fold many baskets of laundry, along with some other boring, but necessary chores:). Most of all, we had fun visiting!

Although we do not have the necessary channel to watch the Super Bowl, our son added an app to our t.v. and he, Allison and Rob were able to watch most of it. Since changing to all internet-based t.v., using the Fire Stick from Amazon, we have saved a lot of money from what we used to pay for cable, even with paying for a couple of add-on apps, such as Disney+.

We would have been just fine without watching the big game, but it was so nice for Rob to be able to watch it. When we first got our sons, Rob thought that would be a fun thing to do with them. I thought it would be nice to have a tradition of making brownies every Monday night since that was when they showed football at that time. I would make the brownies every week, and sometimes snacky foods for dinner and they would turn on the football game. They would eat the brownies with the rest of the family, and snacks, and………… take off to play:). The girls had already made it clear they were interested in brownies, not football, except occasionally. So, it’s fun to see it come full circle and have the son want to watch it……and as far as I know–NOT eat brownies, although there were some:)

Projects, Use it Up

Still Cleaning and Organizing-Feb., 2023

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This has to be the winner of the “Use-it-up” project for this past week. It was a rice noodle-shrimp salad, and was served cold. I found and modified a recipe that used 1/2 box of thin rice noodles that had been on my shelf for a very long time, some frozen shrimp that was getting icy, home-frozen green beans, carrots, and a dressing that contained garlic and ginger. It was very bland, until I added the juice from one fresh lime and that brightened it up. If I ever make it again, which I might with the other 1/2 of the box of noodles, I will add a little something else to the dressing–maybe some soy sauce or ? It was so good, though, it’s worth repeating.

I continued straightening up small areas. Some weren’t even in the garage, but look better now. I kept using up bits of food from the freezers, fridge and pantry.

Several veggies, such as these green beans, were used, either frozen or home-canned. A small portion of strawberries that were badly iced over were used in a smoothie, as well as some newer berries, and even frozen peaches one time. Yogurt has been extremely cheap around here lately. I’ve got quite a few little cartons on hand, and so have been making “moo-thees” quite a bit for my grandson. It’s a great way to get fruit and dairy down his little throat and he loves them.

I refilled the popsicle molds with a mixture of mashed canned pears, frozen raspberries and a little bit of sugar. I didn’t get any raspberries to freeze last summer, so these are 2021 berries and need to be used up.

I chopped up the rest of the candy bar I received for Christmas and used it in a bar cookie recipe. It is SO good I felt I could no longer have it sitting around, if you know what I mean:)

Several more batches of apples were peeled, dipped in lemon-juice water, and dried this week. The camper fridge does not have any more apples in the fridge drawer and an entire box from the porch has been dealt with, either for applesauce, fresh eating or with the dryer. There are a few more in another fridge, and we want to keep them for fresh eating because they are still in excellent condition. There are also some in a box, still, that will be worked up this week.

I made ham and beans with the broth and bits from a ham Rob cooked. I used some cans of white beans from the pantry that were getting old and needed to be used.

I pulled some Marion (black) berries from the freezers and mixed them with some of the worst-looking apples (peeled, cored, and cut up) to make some delicious apple-blackberry crisps.

I’m super happy with how the food storage area is looking. Yesterday, when I was at the store and found sugar for $1.99/4-lb bag (50c/lb), I was delighted to get enough for my summer’s canning needs and to know I had a place to put it all! Right now, sugar is much more expensive than that, even at the restaurant supply place, or Costco. It used to come on sale for 99c for this size bag, but I haven’t seen that for a very long time, and those days are probably over, so I cheerfully bought this! This was a manager’s special and I was at the right place, at the right time. It will easily keep until next summer so I got quite a few bags.

I also used some frozen home-made flatbreads for pizzas, and used some of the mozzarella balls I got a couple of weeks ago on those. Little by little, I’m getting some spaces opened up in the freezers, and that is certainly a place I will continue my cleaning efforts, as the freezers are still quite messy and disorganized. There’s always more to do!

food preservation, Saving Money

Thriving In My Thrifty Week–Feb. 4, 2023

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This week, Rob dried 2 batches of apples. He removed all of the apples that were stored in the drawer of the camper and turned them into delicious dried apple slices. With all the apples we were blessed with all fall and into early winter, we decided to preserve some of them before they became shriveled or rotted. The ones in the fridges are still in good enough shape to peel and slice in the peeler. The ones in a box on the outside porch are starting to get too shriveled and soft for the gadget to work, but they still taste great and I plan to make more applesauce.

He had lots of willing help, especially for turning the handle and eating extra apples.

We had some frosty, cold mornings. We enjoyed both the gorgeous frost on the leaves of the ivy and the sunny skies later in the day. There was a beautiful sunrise one morning–I could have looked at that all day, if sunrises lasted that long!

We took our grandson, niece and nephew down to the carousel on day. It is very inexpensive, so we let the kids ride twice. Malcolm was brave enough to get out of the wagon, where he sat the first round, and onto a horse–one that did not go up and down, for the second time.

He finally got brave enough to wave at Papa.

Of course, the big kids are old pros at the carousel, and love it any day, any time. After that, we went to the park and they all played. We were having such a good time, it took quite a while before I finally noticed Malcolm still had sandals on because we had gone straight from the pool at the YMCA to the carousel! By that time, he was quite wet from the equipment, his toes were cold, and we took them all home for lunch, with him yelling and screaming to stay— all the way to the car. Clearly, I was the only one bothered by the lack of proper footwear and the wet pants. Thankfully, I had snacks, so it all ended well. All the kids had a blast. It was a fun day.

I continued cleaning small areas. One day, I worked for about 15 minutes in my room. I didn’t get very far, but the area I did clean looks great and I got a lot of dirt and dust cleaned up from that area, which was under a dresser and under some shoes. We did another couple of areas at other times.

We (mostly Rob) planted celery, more green onions, and a few other items. Some things are up already, which is encouraging. I hope to have him take photos and show you all progress there one day soon.

food preservation

Beef, Beef, Beef–January, 2023

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Last week, our local grocery store had beef roast for only $1.97/lb. We thought it might be of poor quality for that price. It wasn’t. When Rob went down to check it out, the kind butcher offered to cut him some and package it up, as they were out in the display case. He asked how much Rob wanted, and Rob replied, “As much as I’m allowed to have!.” So, the man loaded up the trays, and Rob happily brought it all home to deal with.

It came in large slabs. I’m not sure what kind of roast it was.

I wanted to can some of it, so it would be shelf stable. I’ve only canned beef once before when some friends gave us some, so I had to look up the directions in my canning book. I found I could just press the chunks into the jars, add salt, and can for 75 minutes on 11 pounds of pressure, for pint jars, at my altitude, with my canner. I put 1/2 teaspoon salt in, although they recommended a whole teaspoon. I can always add more later, if needed.

Rob chunked it up and I washed and filled jars and loaded the canner. I got it going and sent Rob out to the covered porch in the freezing temperature to watch it. What a guy! He had to come in once to warm up a bit, but he got it done. My nephew and grandson enjoyed breaking the ice on the buckets with sticks–it was that cold for the entire time.

We froze one package of stew meat and a couple of roasts. I cooked 2 large roasts with carrots for the college group, my sister, and us to eat.

There were a couple of jars that did not seal. I noticed that there was a little food that had siphoned out and under the seals, which did not allow them to seal properly. I took that meat and put it into the crock pot with carrots, potatoes, home-canned tomatoes, onion and celery, along with some Italian seasoning, salt and pepper. After cooking all night on low, I added 3 of my basil-pesto cubes from the freezer and enjoyed delicious beef stew for breakfast.

I am very pleased with my beef project. The stew tasted great and the meat tasted just fine in there. The texture was about the same as if I had just put raw beef into a crockpot all night, so that was good. It was not stringy or mushy.

I had fun trying something relatively new to me and honing my food preservation skills. It is good to know that I was able to put something on my pantry shelves, as I decided I wanted to save freezer space for other things, other than the 2 roasts and small package of stew meat.

We buy beef from a farmer each fall, and have a great deal of it made up into steaks and hamburger. There are very few roasts each time. It’s great to have a couple of extra roasts to work with now.

I was amazed that beef was less expensive than chicken breast. We continue to feed quite a few people each week, and the Lord continues to provide all we need and more to do that. Getting this meat at this price was a true blessing. Although it was time-consuming, it was actually a very easy process. I’m glad we seized the moment!

Birthdays, food preservation, Saving Money

Thriving in My Thrifty Week-Jan. 29, 2023

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Rob had a birthday this week. He wanted to drive down to the beach for the day to celebrate. We did that Friday, as we were working on his actual birthday. It rained a little, and the wind blew, but overall, it was gorgeous for a winter day at the beach.

Neither Papa or Malcolm cared at all if there was a little rain! Rob got Mac this super cute “fireman” rain coat at the Union Gospel Mission store for under $7. It seems like brand-new and kept him dry on this day. We took snacks and drinks, and Rob and Malcolm got chicken from a store and we all got French fries from a restaurant–I had a salad and Lovana had fish tacos. After we had gathered our food items from the various locations, we all had a blast eating our goodies and watching the ocean from a lookout point!

On the actual day of Rob’s birthday, I had some help with the cake. Malcolm and I made and frosted the cake. Jake supervised and consoled us, saying that Malcolm’s extra huge handful of mini chips there on the top looked just like a sideways heart and went with the cake just fine! We were trying to get the mini chips on the sides and the sprinkles on top, but such is life when you are two:). Most of this delicious cake is in the freezer, but we enjoyed it’s richness before I cut it up, layered it between waxed paper and froze the rest.

I experimented some more with my air fryer. I got it last Christmas and haven’t utilized it as much as I wish I had. This was parmesan chicken and was delicious with our home-canned pasta sauce and green beans. I used a fresh mozzarella log we got for 99c during our recent trip to the scratch and dent store, so it was affordable. Rob saw the same logs of cheese for around $7 elsewhere. This one was short dated, but I used it up right away.

I made egg flower soup twice. I slipped in some tofu for added protein. This is a new recipe to me and it was SO good. There was sesame oil, garlic powder, turmeric, seasoning salt and ginger in there, along with pepper. It was slightly thickened with cornstarch.

The first time, I used some chicken broth in a carton I had been given and the second time I used bone broth I boiled from some Costco chicken. I put in less egg the second time. I split the 99c tofu brick I got from the discount store and split one can of diced water chestnuts between the two batches. As I have previously mentioned, I am not a tofu fan, but Rob is. I have to say, I liked it in this soup. (I am not canning this. I just used a jar for storage in the fridge.)

I did can these, though.

We were blessed with more apples again this past week. It seems that no matter how fast we eat, we cannot use up all the good food we have been given this year. My sister had a large crop and generously shared. Rob’s sister works at an apple orchard each fall and gets free apples. Somehow, those apples keep ending up at our house over the past few months. Yum!

I decided to do some applesauce with some since they are still nice. Why wait until they aren’t to face the fact that we can’t eat them all fresh? So, I did 10 pints of applesauce Saturday. I picked out the worst looking ones to use up. It’s going to take off some stress during the canning rush next summer. Win-win! I also made a small batch of chunky applesauce this week we are eating fresh. Lovana made an apple crisp. Such a nice problem to have.

Last, but not least….I have a budding mechanic on my hands. He decided his lawn mower was broken and turned it over and proceeded to “fix” it with his toy hammer. This guy landscapes with his bubble mower, repairs equipment and works for applesauce. Now that’s the kind of help we all need!

Cooking for a crowd, Projects, Use it Up

Cleaning the Pantry and Garage–Part 3–January, 2023

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I didn’t clean another area in the garage, per say, but did tidy up small places to keep the places I’ve cleaned so far from slipping back into chaos.

Instead, this past week was full of cooking up items that needed to be used from my pantry. I had several extra meals to cook, including food for 25 people that I was taking to the college group from church on Tuesday.

I started with a boxed mix for pumpkin bread I found when cleaning. It was a conventional, wheat-filled mix, so I had not used it. I used the rest of some squash I’d thawed and a mashed banana to finish up the cup I needed. I threw in some mini chocolate chips from the freezer and baked it up. I have no idea what it tasted like, as I could not taste it, but I’m sure it was delicious. What’s not to like about chocolate chips, right?

Rob marinated and grilled chicken legs and thighs for the group, us and my sister’s family. I did not use the new chicken I purchased on such a good sale last week. Instead, we pulled the frozen packages we already had, thawed and used them to keep things rotating properly in the freezers. They were purchased on sale, as well, not long ago.

I made 3 kinds of cookies or bars, to use items I wanted to target. This one is fudge toffee bars. It used a can of sweetened condensed milk that was close to date, the rest of the toffee chips from a recipe a few weeks ago, some coconut that had been lingering and some glittery “disco” chocolate chips I had gotten on a super bargain. They were normal Toll house chips, but with some kind of glitter on top….go figure:). I guess they weren’t super popular, as they were at the discount store. They were kind of pretty, to me, though.

I made raspberry jam oatmeal bars with oats and home-canned jam that was a couple of years old, but so, so yummy! I wanted to use some old-fashioned rolled oats I have and we liked the bars so much I’ll make them again.

The third kind was peanut butter chocolate chip. I sent a few of those on my cookie tray, but froze most of them in the shop freezer. I like to make a batch every couple of months and we eat them slowly. I used a jar of peanut butter I got for 97c.

Normally, I would not make so many kinds of cookies for the group. I just wanted to use these ingredients in a creative way. We had plenty of cookies to eat and share and have a large container in the freezer still to use.

We got a bag of romaine from the restaurant supply store and added a bag of spinach from Safeway, as I had a coupon to get it for $1.50, for a big salad. I added shredded cabbage from my garden, grated carrot and just a few cherry tomatoes on top for color.

To finish that meal, I soaked and cooked a large pot of pinto beans, as I still have quite a few from the 50 pound bag we got at the beginning of Covid. At that point, it was about $22 for the entire bag, and they were in short supply. It was either buy that or no beans at all, at the time, and we were out. They still cooked up beautifully. There were no issues getting them soft. I made Western beans with southwestern seasonings such as cumin, and froze the rest for later use.

I tried a recipe for egg flower soup from a cookbook I checked out from the library. I added tofu cubes at the last minute so they wouldn’t crumble. It tasted really good. The broth was given to us a while back and was almost at “Best used by” date and the tofu was a 97c bargain at the discount store. Rob loves tofu…I’m not as much of a fan, but it was good in this soup. It also used up some green onions that were starting to wilt.

One of our sons came over one day for lunch. I used hamburger buns that were lingering in the freezer and served burgers and extra salad from the big batch I made for the college group. I didn’t make much else, as he only wants hamburgers, hamburgers and more hamburgers:)

Last, but not least, I made some salmon patties and fries in my air-fryer. There were some cans of salmon on the shelf that needed to be used. I shared some, and we ate some. One thing Rob did was make a fish sandwich from them. He liked the patties that way. I tossed the potatoes in a tiny bit of oil and added parmesan, salt and pepper and they came out very tasty.

I can see some small spaces already forming on the pantry shelves, which I’m very pleased about as I just organized it to be full and straightened. Once another large space opens up, I want to reorganize all of my tea. The freezers are in good condition, but will need cleaning before too long.

Food management is a big job around here, and I have plans to continue my pantry project for a while longer before moving on to the freezers. Unfortunately, there are still a couple of areas to clean out there in the garage, and happily, there are still many, many delicious items to put on the top of the “use-it-up” list. Thankfully, most of the items that urgently needed to be dealt with have been used!

I really enjoy cooking, and like to be able to find what I want on my shelves, so it’s worth it to me. Also, organizing it allows me to buy several of each item when the price is low, and have plenty to use when the prices rise, without wasting! It really needed to be done and I’m glad I finally got around to it.