Frugal Luxuries™: Food

Homespun Alchemy ™: Creative Re~Use and Garden Magic...Sort of.

2012-01-11T13:36:00.000-08:00

" We're sprouting new ideas all the time...."

-Richard Cook

Click HERE for full post!

Abundant Wishes for a Happy and Blessed New Year to All! xxx000xxx

2012-01-01T11:07:00.001-08:00

Click HERE to read post.

Frugal Luxuries for the Freezer

2011-12-29T21:11:00.000-08:00

Click HERE to read full post!

OH!!! I almost forgot to tell you, tomorrow, Friday (12/30/11) and Saturday (12/31/11) I'll be a guest on Positive Living Radio show(s)!!! I would just love it if you could call in and talk with us! Here's the exact information about the shows that I stole from Patricia's website.

Listen to Tracey McBride on Patricia Raskin Positive Living on Saturday December 31st 3:30-4:00PM ET on 630WPRO AM & 99.7 FM. Listeners can call in to the show at (401) 438-W-P-R-O (401-438-9776) or toll free at 1 (800) 321-W-P-R-O (1-800-321-9776) and listen live on www.630wpro.com.

Join nationally recognized multi-media radio talk show host and award winning producer Patricia Raskin, as she interviews Tracey McBride, author of Frugal Luxuries: Simple Pleasures to Enhance Your Life and Comfort Your Soul and Frugal Luxuries by the Seasons: Celebrate the Holidays with Elegance and Simplicity--on Any Income. Chicago Tribune wrote "Think of Tracey McBride as the Martha Stewart of the cheapskate set". She had delighted thousands by elevating the skill of living frugally to an art form. Tracey will discuss cost-effective ways to bring in the new year with beauty and joy.

Kindling a Simple Christmas

2011-12-22T22:26:00.000-08:00

I'm feeling very simple this Christmas...

Please click HERE to read the full post.

Thanksgiving Progressive Dinner~Blog Style~Remains of a Thanksgiving Feast

2011-11-10T07:47:00.000-08:00

Click HERE to see how easy it is to use the remains of your holiday feast to create a delicious, nutritious...Classic Turkey~Noodle Soup!

Autumnal Delights...

2010-10-08T10:27:00.000-07:00

To see the full post please click...HERE !

Another SIMPLE Way to Preserve All Those Tomatoes!

2010-09-05T06:53:00.000-07:00

Image: FOOD IN JARS

Marisa from the wonderful food~preservation blog FOOD IN JARS has a great post today on yet another SIMPLE way to preserve (and make use of) the abundance of tomatoes available to us now. How? She slow~roasts them! I, for one, am so excited to try this technique as I've tasted slow~roasted tomatoes and there is nothing like them for flavor!

To learn more just click on the link below!

Slow Oven-Roasted Roma Tomatoes | Food in Jars

Hope you are enjoying this relaxing holiday weekend!

Love and good thoughts to all.

Warmly,

Tracey and Family

x0x

Simple Secrets: How to Fast Freeze Fresh Tomatoes at Home

2010-08-09T17:48:00.003-07:00

When the farm stand tomatoes are so well priced at five (or more) for just one dollar I like to buy them in abundance and freeze them for future use.

For awhile...I took on the tedious, humid task of blanching each one before freezing...until...a generous friend told me that she has been skipping the blanching process for years. How? She simply places the fresh tomatoes onto a tray or cookie sheet and pops them directly into the freezer...similar to freezing berries. Of course, I was immensely attracted to the idea and implemented it immediately with great success. So much so that I've been using this useful trick for well over a decade!

Once the tomatoes are frozen solid (several hours or overnight) I pop them into a large zip lock bag.

Whenever a recipe calls for canned tomatoes I pull a few from my freezer bag and set it into a pan or bowl of water (no need to heat it, room temperature works fine) fully frozen. I let them sit for a few minutes while I putter around doing something else. Then I scoop it out of the water and peel it over the sink.

Using my thumb and forefinger I rub the outside of the tomato. The peel slides right off. At the core I may have to loosen it a bit with my fingernail or a butter knife. I then carefully dice the still partially frozen tomatoes and add them to my recipe. So simple.

HINT: I use frozen tomatoes in lieu of canned tomatoes in recipes such as soup, salsa, Chile', marinara sauce and the like.

Once you try this you will be hooked. It's amazing how this little trick transformed a tedious, time consuming task into a simple, easy and quick way to freeze large quantities for use in cooking.

I hope this little trick enhances your time, budget and life as much as it has mine!

Good thoughts and love to all.

Warmly,

Tracey

x0x

Simple...Soothing...Food

2010-07-06T11:39:00.001-07:00

I happened upon the most amazing photographs by the talented photographer Christine Bauer yesterday while relaxing at my father's house. Of course...I feel compelled to share their loveliness here (i.e. above) and HERE . To see more of Christine Bauer's portfolio click HERE. Hope you enjoy their serene beauty as much as I.

Warmly,

Tracey

x0x

Images:Source

Adorned with Herbs and Flowers...Homemade Cake

2010-07-04T14:31:00.000-07:00

...found this charming cake on the Frolic blog and love...love...love the way they used fresh herbs and flowers to decorate...along with mismatched china saucers to serve it forth. Happy Fourth! x0x

The Spring Gift~Pantry: Good Thoughts Soup tm

2010-04-19T11:09:00.000-07:00

"Necessity never made a good bargain."

~~Benjamin Franklin

~~~~~~

Click below to see how we're...

Working Ahead of Need:

Preparing for the Holidays All Year Round

Salt of the Earth...

2010-04-11T13:14:00.001-07:00

Click HERE to see what we're doing with one~and~lonely salt shakers and pregnant onions!

Rummaging Up Emblems of Spring.

2010-03-27T21:54:00.001-07:00

To see more rummaged~up emblems of spring click HERE!

Disclosing Secrets...Magic Mottos..."Making Something From Nothing" tm

2010-03-19T11:51:00.001-07:00

I have a little secret...actually it's not really a secret...I just haven't written about it on these blogs yet. Today, then, is the day I will tell you my little story.

Please click HERE to continue.

Win This Book...Time for Another Frugal Luxuries tm Book Give Away!

2010-03-17T10:26:00.000-07:00

Please click HERE to find out how to enter!

Shop Your Pantry & Give the Gift of Prosperity!

2009-12-21T17:45:00.001-08:00

What to do when time and funds are in short supply...

and I find myself in need of a few more simple gifts

to offer as a token of my affection to friends and family?

I put together packets of my famous ...

Prosperity Soup TM and Prosperity Hummus TM

and present them by way of my

Good Thoughts Collection TM

How?  I take ordinary dried beans from the pantry

(today I had a lot of white, northern beans)

along with some recycled white cardboard coffee cups...

(washed out with a weak water and bleach mixture).

I dig out some of my plastic produce netting...

from our jar on the counter.

I pull out our staple supply of cellophane bags....

and repackage the beans for gift~giving.

I'm sure you must remember my long~time motto...

"Packaging is everything!"

Some of the soup packets I put inside a recycled, cardboard cup...

cradling it all with white netting

and scraps of brown paper from my recycling box

...and tied with raffia.

Other packets become part of a larger gift basket...

and carry labels I generate from our computer.

Here, I printed out my favorite bean recipes...

rolled the paper into a scroll...tied them closed using raffia

...and included them when I presented the gift.

~~~~~~~

All were made in about an hour

using items available in the pantry...

my recycling bin and computer.

~~~~~~~

What do you have in your pantry that would make a welcome...

yet fast and frugal gift?

~~~~~~~

Idea and partial excerpt from first book, 

Frugal Luxuries, published by Bantam,NY, NY, 1997.

Gifts from Nature's Bounty: Edible Wreaths

2009-12-15T10:15:00.001-08:00

Would you like to see how easy it is to....

Transform this...

this...

and this

into...

this??


Discover how easy it is by clicking the link below!
 Frugal Luxuries by the Seasons.

Frugal Luxuries ™ and Real Simple© Solutions for Holiday Cookie Baking

2009-11-30T11:28:00.001-08:00

Frugal Luxuries : Classics
~~~~~~~

This past weekend...

while nursing a verrry pesky cold...

and drinking copious amounts of tea...

I spent my time resting and browsing through old issues of the little newsletter we once published (years ago) called...

Frugal Luxuries (these later became the genesis of our Frugal Luxuries book series)!

~~~~~~~~

Keeping in mind the advent of Advent

and the approaching Holidays...

I sought classic ideas from my newsletters to remind me

of ways I had Simplified my Holiday Baking in the past.

It was there that I came upon this article from our regular food feature...

Every Day A Feast TM
Autumn 2001.

Please click on any image to enlarge.

As you may recall, this is not the first time I've written about

my grandmother's Swedish Butter Cookies !

If you look very closely,

you will see the newsletter in the image below...

along with extra rolls of the ambrosial butter~cookie~dough

with which I stock the freezer

for simple & easy gift~giving...

...like this!!

~~~~~

I ruminated and reminisced over the second and third pages which

shared my secrets on how to...

Create 5 different Cookies from One Dough Recipe!

(Please click on image to enlarge.)

~~~~~~

After a time,

I was more than ready to turn my mind to some fresh reading

(not my own thoughts ;) so...

I turned to the stack of mail Mike had brought in earlier.

Imagine then, my surprise, when I found this...

The December issue of Real Simple magazine!!

I quietly rejoiced.

As a long~time fan of the magazine,

I poured a fresh cup of tea and prepared myself for a treat.

Still very much in the holiday spirit...

and more than a little bit hungry after reading about cookies all afternoon...

I turned immediately to the Food section

where my eyes lit up as I spied their Quick Takes feature:

10 Ideas for: Sugar Cookie Dough [!!}

Now, I've always recognized the Real Simple folks as being kindred spirits...

and the magazine has often been an inspirational breath of fresh air (so to speak)...

but this was serendipitous!!

As well...

the magazine inspired several new ideas for simplifying this years' holiday baking!

~~~~~~~

Just look at these cookies...

and all from

ONE BATCH OF SUGAR COOKIE DOUGH !!

Photo: Real Simple

Simple sugar cookie cut~outs...

Photo: Real Simple

Traditional cutouts with colored sugar sprinkles...

Photo: Real Simple

Chocolate Hazelnut sandwich cookies (use the Nutella in your pantry as filling)...

Photo: Real Simple

Cherry Almond Jumbles

(trail mix would work nicely in these and no cookie cutters needed~

they're drop cookies made from sugar cookie dough!)...

Photo: Real Simple

Orange glazed cookies (now I know how to use up that last drizzle of orange juice!)...

Photo: Real Simple

Jam Thumb Prints

(mine will be purple plum jam thumbs...to use up that huge batch of jam I made last year!)...

Photo: Real Simple

easy chocolate peppermint wafers

(I'm planning to melt Halloween candy bars for dipping and
crushed candy canes for the peppermint sprinkles)...

Photo: Real Simple

Cinnamon pinwheels (I think I might give these to a neighbor along with a vintage tea cup and a box or tin of nice tea) .

~~~~~~~~

I am always a champion of simple ideas

that look as if they cost more money and time that they actually do...

and all of these inspirational ideas from Real Simple do just that!

However... this is just the tip of the iceberg:

their magazine and blog are very rich in information and inspiration.

I found an abundance of holiday ideas (with photographs like these) on the

Real Simple website.

(But be warned, I've already gone over my computer~time budget by visiting their site alone!!)

All of these cookies look festive, fancy and delicious to eat and/or share.

I am definitely going to start with the

the pinwheels, chocolate peppermint and the jumbles !!

Oh...

one more reason I'm so excited is that

I plan to make a variety of these and similar cookies to give as...

Photo: Real Simple

Frugally Luxurious...Really Simple...Gifts !

Also...

I don't want to forget about the

Cookie Exchange!!

Christmas Cookie Swap: Free Party Planning Printables! | Organized Christmas

2009-10-30T17:27:00.000-07:00

Photo: Google Images

My good friend Charmaine (Beautiful Things to Share)

has just created an inspiring new blog called...

"The Cookie Swap Blog"!

She only has a few posts...

yet... she's already ignited my enthusiasm about the idea of the Cookie Swap !

As bloggers are want to do,

I began exploring other cookie blogs and found
the link below:

Christmas Cookie Swap: Free Party Planning Printables! | Organized Christmas

Which offers great suggestions, and planning sheets, for how organize a cookie swap...

as well as your entire holiday season!!

Dreams of Mandalay & Homemade Chunky Apple-Cranberry Butter...

2009-09-18T09:26:00.001-07:00

Transform these...

Into this...

....and have FUN while doing it!

Here's our Secret Strategy.

"Last Night I Dreamed of Mandalay..."

these words, spoken by Joan Fontaine, in Alfred Hitchcock's classic film "Rebecca" (based on Daphne de Maurier's book) sent chills up my arms as I peeled yet another apple to include in my current batch of chunky apple-cranberry butter.

First, I gather all my supplies atop a large baking sheet (one with sides works nicely).

In order to keep the peeled apples from browning I squeeze a bit of fresh lemon juice on them.

Once peeled and cored, I cut the apples into my saucepan and add the remaining juice of my lemon (and sometimes a bit of the zest).

I also sprinkle in about a half-cup of fresh-frozen cranberries (to add a bit of tang).

Next, I allow the apples and cranberries to cook to a soft, but slightly chunky, texture (about thirty minutes, on a medium simmer, staying close by and stirring every few minutes or so).

When the apple-cranberry butter is ready, I pour it inside my French glasses.
They are then covered and refrigerated for later use atop toast...to flavor plain yogurt...to include in recipes... or to add to savory sauces for natural sweetness and flavor.
------

The "Movie Watching Technique" has been my long-time method for transforming sometimes tedious tasks into pleasant experiences that I often look forward to.

I cannot count how many dresses I've created, over the years, while watching
"Anne of Green Gables" , "Anne of Avonlea" & "Little Women"
(my favorite sewing videos/dvds)...

or...

how many pie's and pie fillings I've prepared...or...

batches of cookies, cakes and cupcakes I've baked...

or how many batches of jam I've put up...

or... vegetables and fresh foods prepared and frozen for future meals.

Today, I often save our current Netflix movies for watching/listening to while I tackle an otherwise boring or dreaded task such as, cleaning out the refrigerator/freezer, painting, cooking and canning, folding laundry and the like.

----

Joys of the Pantry

2009-09-15T05:35:00.001-07:00

Stocking the Pantry
"The very honey of all earthly joy."
--Abraham Cowley

Our kind friend Carol wrote a lovely post on how she manages to stock the pantry on a regular basis and thus keep a firm hold on her food budget. In it she writes:

"At our home, we firmly believe in having a well stocked pantry. We learnt a few years back that we needed one to survive when hubby was out of work. We knew 2 years ahead of time that his job was going to be gone. Once we found out, I began filling the pantry...we lived off it for one full year.

Now we stock our pantry because of the economy, where we live (we are one hour away from the city) and because of our winter weather. I've watched as grocery prices continue to rise even when shopping at Superstore.

We live in an old victorian home, over 100 years old. We have a partial basement, however it's very small. Hubby built me shelving so that I could store my preserves. Our freezer is down there, we store our potatoes down there...so there isn't much room once we have the furnace and water tank...."
Please click the link below to finish reading Carol's post...

Frugal Carol

-------

Joys of the Pantry

Excerpt from Frugal Luxuries by the Seasons by Tracey McBride

Unlike most arrogance, pride and joy in one's pantry are quite acceptable. The writer Laura Ingalls Wilder understood the sublime pleasure of the pantry and wrote about it quite freely. As a new bride, she savored the practical luxury of her own first pantry--a wedding gift, built for her by her young husband . She took joy in its many cubbyholes, drawers, and deep bins designed to store large quantities of cornmeal and graham flour.

Often thought to be the cornerstone of the home, the pantry is the kitchen's companion. I urge you to create a special place in which to house your pantry, regardless of the size of your home. While some homes are large enough to designate an entire room to this purpose, most of us feel blessed if we can manage a large cupboard to use as a pantry. If your pantry space is limited, you may wish to adopt a free-standing cupboard as your larder. We have a friend who has converted an inexpensive, unfinished pine armoire into a charming pantry where she stocks her dry and canned goods. She has lined the pale pine shelves with cream-colored scallop-edged paper. The result surprises the visitor with its simple elegance. When I was a child, my mother devised a variety of pantries in unlikely places: the coat closet and beneath her bed are just two that come to mine--she stored dry and canned goods inside deep wooden boxes that glided smoothly over the carpets.
However humble or grand the pantry, it is a simple functioning place for storing food. it is a simple functioning place for storing food. It imparts a sense of well-being and abundance to any household.

Transform the Ordinary : Carmelized Onions

2009-08-31T13:59:00.000-07:00

How to Transform the Ordinary Onion.

Caramelized Onions are a Secret Ingredient that will...

transform an ordinary dish into a..

delectable feast.

(Don't be surprised when people say, "This is sooo good--what did you use?")

I prepare these ahead and try to always have them available

for a quick enhancement to a

number of diverse recipes!

(Please see bottom of this post for some suggested uses)

-----

Here's how easy it is to make caramelized onions:

Finely slice three, medium, yellow onions (peel first).

I use a mandolin slicer (found at a yard sale, years ago, for fifty-cents)

and a yellow onion (I slice it atop a cutting surface).

Plop them all into a medium-size cast iron skillet (or...use your favorite frying pan).

Add about three tablespoons of extra virgin olive oil and a tablespoon or two of real butter.

(You could just use a simple vegetable oil if you prefer.)

Saute' the onions on the lowest heat...

Here's the MOST IMPORTANT TRICK :

You will need to stir the onions often.

I set my kitchen timer for 10 to 20 minute increments

and putter around nearby doing other things while the onions caramelize.

I have noticed that (as time goes by in the cooking process) after about the first hour,

I will need to check their progress more often...

about every 7 to 10 minutes (sometimes less)...

or they may burn on me.

NOTE: There are variables that will effect the time frame for stirring.

The water content of the onion is one. Also, pan and stove may also cause the onions to cook faster or slower than usual.

If you've never done this before, I highly recommend that you

check and stir the onions more often throughout, during the first time you try this.

I know, it may seem like a bit of work...

however, in my opinion, it is VERY worth the due diligence as well...

it is a rich and delicious flavor that you cannot get in any other manner!!

Note:
Do not let the onions burn!!

TIP: If they do burn a bit, just use a fork to carefully remove the burnt bits and continue on...

they still taste delicious!!

After about two hours...

your onions will be sweet...

with a lovely caramel color...

and look like this!

Nectar of the Gods.

I place the caramelized onions inside a crock and ...

keep them tightly covered in the refrigerator...

where they become my secret (and very delicious) ingredient in a variety of dishes!

(They will last up to three weeks in the 'fridge...but you'll probably eat them all up before then.)

---

Add a dollop of Caramelized Onion to:

Liven up fresh or leftover Mashed Potatoes

(first, dice them fine--I use scissors for this :)...

add to the pan as you fry potatoes or hash browns

(TIP: I use leftover baked potatoes for fried potatoes or hash browns) ...

use caramelized onions to liven up leftovers by adding them to slices of warmed, leftover chicken breast, steak, or even meat loaf ...

use caramelized onions to enhance an ordinary sandwich...

or... add them to a slow cooked beef roast and you may have everyone raving

(TIP: If you like the taste of the onion-soup-mix roast, this is similar but way better) ...

Add a tablespoon of caramelized onions to hot oil when preparing...

sauteed vegetables...

Scrambled eggs are so delicious when you add a touch of caramelized onions to them...

Caramelized onion also impart a rich flavor to simple vegetable soup broths...

Dice & mix them with plain yogurt, sour cream and/or cream cheese for an amazing dip

or...

sandwich spread (I've made some tantalizing tea sandwiches this way) ...

and, of course, they are a prime ingredient in creating authentic French onion soup!

In fact...

The possibilities are endless!!

Lessons from History: Food is Essential

2009-08-26T07:09:00.001-07:00

Photo: The Nourishing Gourmet

The Nourishing Gourmet food blog has yet another insightful and

thought provoking post today.

In it, she writes:

"Food is essential because it is of the utmost “importance” if we want to live. Food is one of those few real essentials in life, because we will quite literally die without it. Yet, for all of that, it’s rather neglected and looked down upon at times!

I am blessed to live in a country where it’s been a long while since we have had real famine and starvation. In fact, since the origins of our country we have been characterized by having plenty. Granted, there have always been the poor and hungry and there have been times of great want (and I know that many of us are struggling with jobs losses or pay cuts). But we have fared well overall throughout history.

There has been one disadvantage however. When you always have something, you tend to take it for granted. Take my life for example. My mother always made sure that our tummies were full, and I am blessed to never remember experiencing real want. Granted, my mother feed us “frugal food”, and I remember a lot of spaghetti, tacos, eggs on toast, casseroles, and canned tuna (food which I still love), but even though it was inexpensive food, we were quite well fed..."

To finish reading please click the link below:

Lessons from History: Food is Essential

Culling Sustenence for Less

2009-08-22T07:17:00.000-07:00

Interesting...
and unusual ways to save on that delicious stuff of life…

Food

George Bernard Shaw pointed out

“There is no love sincerer than the love of food” and I heartily agree!

As a confirmed Foodie, I find a type of romance in raw ingredients.

Like Michaelangelo saw his masterpiece David inside a block of marble, I see berries and envision jams, juices, cobblers and pies.

Nutty whole wheat flour, water, yeast and a bit of sugar meld to become crusty loaves of homemade bread,

the mints, verbena and lemon geraniums in my tiny garden are ice-chilled glasses of tea to refresh us on a hot summer’s day.

Here are a few unique sources and classic strategies for keeping faithful to your food budget!

1. Eat by design: Establish a food budget and then design a weekly, bi weekly or monthly menu. Don’t assume you have to buy everything you need. Shop your pantry, refrigerator and freezer as you compose your menu and plan your meals around what you already have in the kitchen. Remember to include leftovers when planning your menu. In fact, PLAN some of your leftovers for use in future meals.
For example:
Homemade chicken tacos and chicken soup are made from Sunday’s roast chicken meal; while homemade tostadas and white bean hummus are created from the leftovers of a large pot of Navy Bean soup you prepared for your card party on Friday.

2. Create a shopping strategy: Start by keeping your debit card, credit card, and/or check book at home. Bring along only the cash amount you have allotted for food provisions, as well as a pen and paper or calculator (I use the one on my cell ‘phone) to keep a running tab of your purchases. (To simplify things, I round off to the highest amount.) I find this simple strategy invaluable in curbing my impulse spending.

3. Eat by the seasons: Take advantage of the opportunities to transform the local harvest of each season into delicious foods. Taking a cue from the past, I prepare seasonal foods while they are in abundance—in order to conserve time and money, as well as to store away delicious treats for future enjoyment.

For a list of what foods are in seasons when check this link:
http://en.wikipedia.org/wiki/Seasonal_food

4. Buy foods grown locally: Not only is it often less expensive and environmentally friendly (i.e., very little shipping and/or storing required) it is often more nutritious due to the fact you are getting it from the farm to your table in less time. As well, it’s a pleasure to rediscover the bounty available to us from local farmer’s markets and farms.
Knowing what foods are in season in your area, and the people who grow and or craft it personally, transforms the food from mere sustenance into a community building/bonding even that offers intangible as well as tangible rewards for all concerned.
On top of that, you are keeping your money within your own community.
You can find individually owned local bakeries, coffee shops, breweries, ethnic food stores and vegetable markets by consulting the phone book, community center, or local message boards—actual message boards or online sources such as Craig’s list. To find farmer’s markets and farms near you check out Local Harvest http://www.localharvest.org/ .

5. Consider joining a CSA: What is a CSA? According to Local Harvest (http://www.localharvest.org/csa/) Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer.
Here are the basics:
A farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a "membership" or a "subscription") and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.

This arrangement creates several rewards for both the farmer and the consumer.

In brief...

Advantages for farmers:

* Get to spend time marketing the food early in the year, before their 16 hour days in the field begin

* Receive payment early in the season, which helps with the farm's cash flow

* Have an opportunity to get to know the people who eat the food they grow

Advantages for consumers:

* Eat ultra-fresh food, with all the flavor and vitamin benefits

* Get exposed to new vegetables and new ways of cooking

* Usually get to visit the farm at least once a season

* Find that kids typically favor food from "their" farm – even veggies they've never been known to eat

* Develop a relationship with the farmer who grows their food and learn more about how food is grown

Developing that personal relationship with local farmers can go one step further with a harvest box from a Community-Supported Agriculture (CSA) farm. In this case, farmers will sell you a share in their produce for the growing season at a flat rate, and you’ll get a box each week with whatever is freshest on their farm. CSA’s have grown in popularity in recent years, and many farms have long waiting lists.

Some people go in on harvest boxes together to save money, and for those who can afford the investment up front, it ensures that you’ll be able to eat your veggies all year long. Some farms even have an installment payment plan or plans for low-income folks who are interested.

It may be too late to join up this year, but it’s never too late to get to know your local farmers, and when sign up time rolls around in the spring, you’ll be on a first-name basis with them.

6. Carnivores Can Buy Beef by the Side or Quarter: Growing up in a frugal family of six (four children two adults) my parents made a habit of buying beef by the side, not only to save money but to ensure a high quality meat source. According to BonAppetite.com An increasing number of foodie carnivores are ordering grass-fed beef straight from local farmers. Here's why: The practice directly supports local farmers with a vested interest in taking care of the environment. Unlike grain and corn feed, grass requires no fossil fuel for transport. The regrowth of grazed grass removes carbon monoxide from the air. The bonus? It’s often less expensive per pound. According to the blog site Get Rich Slowly (http://www.getrichslowly.org/blog/2006/12/13/how-to-buy-a-side-of-beef/) Buying beef in bulk can be an excellent deal, but not for everyone. Buying a side of beef is a good choice if you like to cook, you eat a lot of meat, you have storage space, and quality is important to you.

The advantages of buying in bulk include:

* Superior quality meat — Grocery-store meat is aged 5-7 days. Meat purchased from a local source is generally aged 14-21 days. (Note that not everyone prefers the taste of aged meat.)

* Uniformity of product — Commercial ground beef is often produced using meat from dozens of animals. When you buy a side, the ground beef is produced from a single animal, which minimizes the risk of contamination.

* Support of local business — I like the fact that buying beef from a local rancher allows me to support him, and to support the meat packer that processes the animal.

* Constant costing — Because you’re buying your meat all at once, it’s easy to budget your costs for an extended period.

* Fewer trips to the grocery store — Plus you no longer have to plan your meals around what’s on sale.

* Meat is packed for freezing — If you buy large quantities at the grocery store, you need to repack the meat to freeze it. When purchase a side of beef, this is done for you.

* Excellent pricing — Buying a side of beef can save you money over regular grocery store prices. However, it is possible to save more at the grocery store by watching for sales.

The advantages of buying beef at the supermarket are:

* Less storage space required — When you buy your meat in small quantities, as you need it, you don’t need a spare freezer.

* You can obtain the best possible pricing — If you stock up on your favorite cuts during sales, you can obtain the best possible pricing.

* You can pick your cuts of meat — If you only use certain cuts of meat, a grocery store is your best option because you can select the cuts you like. When you buy in bulk, you receive a variety of cuts, some of which you may not use.

* Smaller investment — Purchasing even a quarter of an animal costs about $300. You can go to the grocery store and pick up a pound of hamburger for $2.50 on special.

* Less work — To buy meat at your grocery store, you simply select it from the refrigerator case. To buy a side of beef, you need to find a source, perhaps find other beef-lovers to split the cost, transport the meat, and find storage space.

The advantages of purchasing a side of beef outweigh the disadvantages for me. You may disagree.

Just how does one go about buying a side of beef? Learn more by checking out this article at

http://www.bonappetit.com/tipstools/tips/2009/02/how_to_buy_a_side_of_beef .

7. Reinstate Home Cooked Meals: If you don't already know how, teach yourself to cook. Experiment with one new recipe a week, or a month. In a world that touts as desirable that which is quick, easy, or new, there is pleasure in discovering the forgotten art of simple cookery. By sharing simple meals prepared at home, we transform the ordinary into the extraordinary.

8. Make your own groceries: Home Food Canning: Home Food Canning holds an appeal similar to that of baking. It's relatively easy and often very inexpensive. As well, it can become an enjoyable, productive and money saving experience shared by family and friends. If you have yet to fill a jar with something fresh from the earth and enjoyed it at a later date. Click on the link below to see a video on just how simple home canning can be. http://www.youtube.com/watch?v=JeSQmYK8uE4&eurl=http%3A%2F%2F

It will de-mystify this mundane miracle and put you on the path to your own canned goodness.

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A FEW MORE LITTLE TIPS AND TRICKS

Swap Neighborhood Fruit! Another often overlooked but clever way to whittle down a food budget and eat locally is to swap Neighborhood Fruit! There is a website devoted to putting neighbors with overabundant fruits together with those who could use it. Neighborhood Fruit (http://www.neighborhoodfruit.com/home) is an organization designed to help you find backyard fruit and share your bounty with your neighbors. They believe that cities resplendent with edibles are better places to live, and sharing with neighbors is a great way to get there. Through their mediated online platform, you can find fruit in any quantity you want. We hope you let others know about it.

Purchase food in its simplest form. Steer away from prepackaged convenience foods. Keep in mind that any time you buy a food that has been diced, mixed, cut peeled, washed , chopped, spiced, spliced, or pureed by someone else, and you will be paying an average of 100 percent more for it.

Compare different forms of food—fresh, frozen, canned and dried. The serving cost of a canned of condensed soup, for example, will be about one-third the cost of the water added variety. Fresh apples in season are almost always less expensive than canned apples.

Grow Something Edible: The rewards of growing your own food are almost endless, but include: less time spent driving to the store, fresh ingredients on hand at all times, an understanding of the seasons, which can help you eat better tasting food (see #2 below), and carbon sequestration in its most delicious form, food.

No matter what your living situation, it is possible for you to grow some food at a very low cost. Even if you have a tiny room or an apartment you can grow sprouts and or simple chives.

Feeling more ambitious? Consider Community Gardening for yourself, or split a plot with neighbors and friends. It’s a great way to raise some edibles while socializing.

The Enchanted Herb

2009-08-15T13:32:00.000-07:00

"Get up, Sweet slug-a-bed, and see,
The dew bespangled herb and tree."
--Robert Herrick
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Simple Magic: Herbs From the Farmer's Market
Herbs, fresh or dried, exert the simple magic of transforming the most mundane foods into delectable feasts.

Fresh from the farmer's market...

I unwrap my treasures of fresh and alive...

Oregano... Thyme... Sage... Lavender... and... Sorrel.

I revel in their scent and beauty...

... anticipating their delicious flavors.
------

Imagine my joy when we visited a local Farmer's Market and bought all of these herbs for a mere $9 !!

I will use the oregano in tomato sauces, salads and anything Italian that I may prepare...

basil befriends tomatoes and Italian dishes, we also like to toss the leaves in salads and create a simple pesto using a food processor, sea salt and olive oil...

rosemary rubs soothe and enhance lamb, potatoes, pork, and poultry and it's a lovely surprise when found in baked sweets, such as in orange rosemary pound cake or orange rosemary scones for tea...

sage compliments bread stuffing as well as pork and poultry...

lavender flowers are lovely when dried and bundled for use in lingerie drawers and linen closets...delicious in home made jams... adding enchanting and mysterious flavors in sweet baked goods such as pound cake and sugar cookies... a surprise when found in lemonade
or flavored sugars (set lavender buds inside a jar with granulated sugar for a few weeks)...

thyme is a favorite for salad and salad dressings as well as poultry and pork...

Sorrel is used in almost every soup broth I make, and it always adds a fresh, lemony tang to our salads.
----
Below is an excerpt from Frugal Luxuries, published by Bantam Books, 1997
By: Tracey McBride

The Enchanted Herb

During colonial times most homes cultivated several gardens out of necessity. The kitchen garden obviously provided food for sustenance, while the herb garden provided medicinal herbs, added fragrance, and enhanced the culinary pursuits of the lady of the house.

At our home we grow a modest herb garden. I savor the flavors and aromas that these ancient plants bring to our foods and household. Perhaps the most well known herbs, and the ones I have found simplest to grow, are parsley, dill, oregano, rosemary, and thyme. I have also had some spectacular luck with Lavender, every types of mint, and lemon- and rose-scented geraniums. More wondrously, my herbs seem to thrive on inattention, except in the hottest weather.

Most herbs seem to love sunny places (with about six or more hours of sun per day), but there are shade-loving varieties as well. Inquire at your local nursery for the type that will grow best for the specific area in which you wish to plant your herb garden....

The fragrance emitted by an herb garden is enough to inspire its sowing and
planting. I harvest and dry herbs from our tiny garden year round and keep them in glass apothecary jars (part of a useful collection).
-------

P. S.

On the way home from the Farmer's Market ...

...we made a stop at an alley/garage sale and found these wonderful vintage salt and pepper set from the 1960's!! Never used...the elderly neighbor we bought them from had been saving them for years and finally decided to set them free! Once home, we immediately filled them with sea salt and pepper balls... the pepper mill works beautifully and we use them with joy... daily.

Garden Fresh Living: The Building of a Potato Condo

2009-07-22T07:32:00.001-07:00

If you're at all like me, you've probably held the limiting belief that growing potatoes would be too difficult and gobble-up valuable gardening space. However, you may rethink your position once you've seen how they have simplified the process in this inspiring blog post from...
Garden Fresh Living: The Building of a Potato Condo !

I thought it was quite clever, plus, it takes so little space I am seriously thinking of adding potatoes to our tiny garden next spring!

Rethinking Some Classics: No Longer Frugal: Powdered Milk

2009-07-19T08:58:00.001-07:00

This post from Monroe on a Budget reevaluates a classic frugal food strategy...

powdered milk.

Click on the link below to read this well thought out review.

Monroe on a Budget Ã‚Â» No longer frugal: powdered milk

Hyperlocavore - A free yard sharing community

2009-07-17T09:28:00.001-07:00

NEED MORE ROOM (and maybe a bit of help) TO GROW A VEGETABLE GARDEN?

Join hyperlocavore to find or start a yard share in your town. CSAs and community gardens fill up fast. Food is expensive! Grow together!
Click on the link below to join a wonderful community of like-minded souls who can help.
Hyperlocavore - A free yard sharing community
or...
hyperlocavore.com
(Lots of good recipes too!)

Nurturning a Pioneer Spirit: De Mystifying Food Canning

2009-06-29T09:09:00.001-07:00

The Appeal of Home Food Canning.

Home Food Canning holds an appeal similar to that of baking.

It's relatively easy and often very inexpensive.

As well...

it can become an enjoyable, productive and money saving experience...

shared by family and friends.

If you have yet to fill a jar with something fresh from the earth...

and enjoyed it at a later date...

click on the video link below...

It will de-mystify this mundane miracle....

and put you on the path to your own canned goodness.

YouTube - Home Canning Basics - Part 1- Introduction

Real Food Is Soul Food | Food Renegade

2009-06-24T18:05:00.001-07:00

One of my favorite reads is The Real Food blog, written by The Food Renegade.

Several weeks ago it posted a fantastic article about the Soul of Real Food.

Here is a short excerpt:

"Real Food is old and traditional. It’s sustainably grown, organic, and local. And it nourishes the soul as well as the body.

That’s because finding, cooking, and eating Real Food is a craft. I once heard that cooking was the only art form that uses all five senses. It engages the whole person, and as such rewards the whole person. Preparing Real Food isn’t just about good nutrition or ethics. It’s about becoming the people we are meant to be, becoming more fully human..."

Read the entire article (and, believe me, it's worth the short amount of time) by clicking the link below:

Real Food Is Soul Food | Food Renegade

Lesson From History: The Dignity of Making Ends Meet

2009-06-24T17:53:00.001-07:00

A beautiful little reminder from one of my favorite food blogs.

Lesson From History: The Dignity of Making Ends Meet

Even nonstick pans need some seasoning | HeraldTribune.com | Sarasota Florida | Southwest Florida's Information Leader

2009-06-24T08:00:00.001-07:00

Even nonstick pans need some seasoning | HeraldTribune.com | Sarasota Florida | Southwest Florida's Information Leader

Shared via AddThis

Swap Neighborhood Fruit! Visit neighborhoodfruit.com

2009-06-11T06:59:00.001-07:00

This is a lovely way to swap Neighborhood Fruit! Neighborhood Fruit is an organization designed to help you find backyard fruit and share your bounty with your neighbors. They believe that cities resplendent with edibles are better places to live, and sharing with neighbors is a great way to get there. Through their mediated online platform, you can find fruit in any quantity you want. We hope you let others know about it.

Welcome to Neighborhood Fruit! | neighborhoodfruit.com

Shared via AddThis

CREATE A SUMMER-KITCHEN...IN THE GARDEN?

2009-06-10T08:58:00.001-07:00

Vintage
---------------------
Below is an excerpt from Frugal Luxuries, published by Bantam Books, NY, 1997
-----------------------------------------------------------------------------------

Lingering Wisdom

"May I a small house and large garden have;

And a few friends, and many books, both true;

Both wise, and both delightful too!"

--Abraham Cowley, The Wish
---

" If you are involved in the art of preserving foods, you might find yourself bent over a hot stove during the warmest months of the year. Take a cue from the past and set up your own version of a summer kitchen in a shady area near the garden. This is done by using your camp stove to blanch vegetables and to simmer and seal jars of jams, jellies, and preserves. You may use a small, clean child's wading pool to wash your produce beforehand. When you are finished, simply drain the pool water into your garden."
----------------

Note: All kinds of tasks may be made more pleasant when taken out of doors.
Monica at The Homespun Heart took her ironing board to the garden last month and watched her children play as she performed this often dreaded chore.
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What are some of your tricks for transforming mundane tasks into more pleasurable events??

Growing (Self-Watering) Heirloom Tomatoes in a Teeny...Tiny... Garden.

2009-06-08T09:45:00.001-07:00

Recently, my friend Cindy over at Dirt Du Jour posted about a successful, frugal, water-saving technique for growing Heirloom Tomatoes in containers called...

The Earth Tainer TM .

A Revolutionary Alternative in Container Gardening...
Self-Watering and sturdy enough to grow heirloom tomatoes.

Here's the catch...

You cannot buy it... you must make it yourself.

If you're interested in knowing more,

the nice folks who designed The Earth Tainer

offer detailed instructions on how to make it....

for FREE.

Heirloom tomatoes

Originally uploaded by LensENVY

Click HERE to learn how download FREE instructions or...

to watch the FREE how-to video.

Broken Stemware... Onions... and... Bell Jars.

2009-06-07T12:36:00.000-07:00

A Simple... Green... Way to Grow Windowsill Chives.

You might want to think twice before discarding those sprouted onions...

...and pretty pieces of broken stemware.

I save the sprouted onions and snip their green stems (i.e., chives) to use in recipes

such as soups & salads or as a garnish.

A spritz or two of water is all we need to keep them green.

We nestled the onion bulb (on the right) inside a wineglass with a broken stem...

then added a bit of moss (for looks :).

The onion bulb on the right... we set it inside a small iron garden urn!

Oh...notice...yet another way to use the broken wine glass is...

to turn it into a bell jar (as we did in the photo above, on the right).

Frugality...Function...Charm & Whimsy...

all rolled into one little project.

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THE SIMPLE DOLLAR & Ten Grocery Products Be Ware Of...

2009-05-28T09:44:00.000-07:00

The Simple Dollar website is one of my regular reads.
I appreciate their thorough research and straight forward writing.

Today's post reminded me that being a creature of habit is often expensive.
Below, you'll find a snippet of their post regarding bulk-pricing-surcharges.
Something to think about next time you're shopping at your local warehouse store!

=====

Grocery Shopping 101:

Quantity Surcharges and 10 Products to Watch Out For

Excerpted from The Simple Dollar.

"One common trap with buying in bulk is the fact that on some products, the higher volume version often has a higher cost per unit than the smaller version. For example, I recently spied two cans of tuna on the shelf at my local grocery store. The same brand (Starkist) featured a 5 ounce can for $1.29 and a 12 ounce can for $3.19. Per ounce, the smaller can featured tuna for $0.258 per ounce, while the larger can cost $0.265 per ounce, making the smaller can the better deal. This stuck in my head, so I went home and did some research on these price differences..."

Finish reading this informative article at The Simple Dollar

Publish Post

WIN THIS BOOK! Frugal Luxuries: Simple Pleasures to Enhance Your Life & Comfort Your Soul!

2009-05-22T11:59:00.001-07:00

How?

Simply share one of your favorite frugal luxury or luxuries...

by clicking...

HERE !

Can Conserves and Consumption Be Friends???

2009-04-29T10:13:00.000-07:00

FRUIT CONSERVES

...in...

FIFTEEN MINUTES OR LESS!

---

This morning I was looking at the last of the wondrously sweet and tasty strawberries

we bought in San Diego last weekend...

Lamenting the fact that they were all just a tad on the over-ripe side...

when it occurred to me to make a sugar-free conserve/jam...

for the refrigerator.

So....

I washed and sliced the strawberries directly into a saucepan....

added a squirt of lemon juice; a teaspoon of Splenda; and a teaspoon of

Xylitol (a natural sweetener from the natural foods store, but you don't need it for this recipe) ...

and about a cup of water...

brought them to a low boil and then decided to add...

...a cup of fresh/frozen cranberries along with teaspoon or two of

0range zest (and I squeezed a bit of the juice into it as well).

I cooked them at a high simmer for about ten minutes...

keeping a sharp eye on it while I brewed a nice pot of tea.

Once the cranberries popped (see photo above) I turned off the heat...

...and poured them into this French jam jar/glass and allowed them to cool.

I cut a double round of waxed paper and tied it atop the jar...

...and stored it in the refrigerator.

It tastes deliciously tart and surprisingly sweet!!

I'll use it to flavor plain yogurt and/or cottage cheese or use it as a topping for toast,
in lieu of jelly or jam.
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At Long Last...a Winner Has Been Revealed!!

2009-04-22T15:42:00.000-07:00

"How frugal is the chariot that bears the Human soul."

--Emily Dickenson, referring to books.

We're Giving Away "FRUGAL LUXURIES BY THE SEASONS" Book!

2009-04-07T09:02:00.001-07:00

In honor of the season of Spring, we are giving away a book...

Frugal Luxuries by the Seasons!

Click HERE to enter…

WHO... WILL BRING HOME THE VINTAGE GARDEN URN? FIND OUT NOW...

2009-04-03T17:40:00.000-07:00

"Verily great grace may go with a little gift"
--Theocritus

-------

WHO... WILL BRING HOME THIS VINTAGE GARDEN URN?

To discover the answer...CLICK HERE
-------

Attention All Gardeners: Potential Outlawing of Organic Farming?

2009-03-29T12:33:00.001-07:00

I wanted to ask if you'd heard of the two bills just introduced into the House and the Senate (HR 875 AND S 425) that potentially could make all farmers (even small, independent, organic farmers) subject to restrictions, certifications, fees, and require MANDATORY pesticide use? If you haven't seen the video, here's the utube link .
If not, I thought you might be interested in knowing it was out there

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I first heard of these bills while listening to the car radio. I could hardly believe my ears, so I went online to find out what this was all about. There are a lot of rumors regarding these bills circulating on the Internet, mostly con, a few pro. Being a little confused, I decided to find out for myself and read each one.

Here is my conclusion:

Both bills were, obviously, written in legal-ese and their actual message/meanings were sometimes hard to discern. That being said, while reading I understood why people are not only worried, but down-right scared by this potential new "law of the land". While there is no language that specifically prohibits home gardening and owning and cultivating heirloom seeds, in my humble opinion, the language in both bills is far too vague and broad to leave to interpretation by the courts. That is why I contacted all my reps to register my disagreement with these bills, and have urged them to vote against HR 875 and S 425. To paraphrase Socrates, they need to "define their terms" more concisely. The subject of healthy sustenance (and the freedom to grow it) is much too important to leave to chance.

If you care to read them for yourself click Here for S 425 and Here to read HR 875 .

If you’ve already made your decision and want to contact your representative and congressman to ask them to oppose these bills,
the links are posted below.

NOTE: You must act quickly to let your voice be heard. They both will be coming up for review very soon.

To find and contact your congressman:
http://www.house.gov/zip/ZIP2Rep.html

To find and contact your senator(s):
http://www.senate.gov
Click on “Find your senator” at the top right hand side of the page.

FYI: You may need to know your Zip code plus the four digit extension if you live in a large district and/or state. (I found mine on a utility bill.)

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I’m a firm believer in the simple philosophy of “what you focus on grows”. Thus, my focus is on retaining a free society where gardeners can grow healthful, natural food—on their own land—without bureaucratic intervention, fees, and monitoring.

WIN THIS EASTER-EGG-FILLED-WHITE-IRON-URN

2009-03-25T12:09:00.000-07:00

TO ENTER…

JUST CLICK HERE and it will pop you over to...

FRUGAL LUXURIES: KINDRED SPIRITS LETTERS & RESOURCES BLOG!

Sisterhood Award from The ECLECTIC CATLADY !!!

2009-03-24T14:14:00.001-07:00

Angie at The Eclectic Catlady (hilarious blog and
a kindred spirit regarding soft-touch for anything cute and cuddly with a heart beat) has honored me with a Sisterhood Award.

Angie is much more fun to read than I am. Her writing makes me laugh out loud every time (...well... at least snuffle and snort loudly). Contrary to rumor...laughing is one of my very favorite things to do! Thank you Angie for your amusing and amazing posts...with their very cute pictures of furry creatures (okay...the guy with the hat not included in the thanks). Thank you for making my day more than once. For those of you who haven't visited Angie's blog, you're in for a TREAT.
-----
NOW...as for giving this award to others...
I will just say, this is a small blog,
thus...
I hear by award this award to each and every one of the followers!!

Charmaine from Beautiful Things to Share
Ellen from The Existence of Ellen
Marie Beausoleil from Trail Mix -Up
Mona (you know who you are...even though you don't have a blog :)
Mary Ellen from Megarden
Heather from Vintage Girl!
-----
Please feel free to post this award on your blog (or not)
and know that we are all sisters in spirit.

REMAINS OF AN IRISH FEAST: THE CLASSIC REUBEN SANDWICH

2009-03-18T08:57:00.001-07:00

Please Note these Vegetarian/Vegan alternatives:

This sandwich recipe, as well as the Traditional Saint Patrick's day feast meal (posted below this--from which this sandwich is derived) may easily be adapted to a vegetarian and vegan meal. For the vegetarians and vegans in our household we simply omit the the meat and/or cheese and add a layer of simple garlic hummus (sounds icky, but it's really not bad--and the yellow mustard adds a surprisingly tasty tang). For the St. Pat's day meal, simply cook the vegetables separately from the meat and serve with a side of meatless protein such as small bowl of white beans or, serve hummus as an appetizer with organic flax seed chips, corn chips or cucumber slices, or....
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Excerpt below taken from:
Frugal Luxuries by the Seasons, by Tracey McBride;
published by Bantam Book, NY, NY, 2000.

REMAINS OF AN IRISH FEAST

“Small cheer and great welcome make a merry feast.”
--William Shakespeare

When I was a young girl, my father would make sandwiches from leftover corned beef in one of two ways: steamed and served hot on a soft French roll (with lots of yellow mustard and a garlicky dill pickle on the side); or as a type of Reuben sandwich (on toasted rye bread, with lots of cheese, sauerkraut, and mustard). The secret to either of these delicious sandwiches was the proper draining and chilling of the corned beef itself. Papa would put the remaining hunk of cooked meat inside a colander (with a pie plate beneath to catch any drippings) and refrigerate it for two or three days. This allowed the excess moisture to drain away from the meat, thus drying it out so that when he finally sliced the corned beef we were rewarded with tender, wonderfully thin, deli-style sandwich slices.

While my own children are not always enthusiastic about the traditional corned-beef-and-cabbage meal of Saint Patrick’s Day (I believe it has something to do with the cabbage) they are more enthusiastic when we serve these delectable corned beef sandwiches from the remains of our feast-day meal.

-------

Papa's Reuben Sandwich

This sandwich, inspired by our favorite delicatessen, was sometimes accompanied by a cup of soup and dill pickles, but most of the time it was a meal in itself.

Ingredients:

Rye bread slices (we liked to use the rectangular-shaped rye loaves, as those slices seemed to hold the sandwich ingredients together well)
Mustard (Papa preferred the spicy brown mustard, while we children put on lots of the vinegary yellow mustard)
Swiss cheese, sliced (enough for at least one generous slice per sandwich)
Chilled corned beef (be certain that it is as lean as possible--trim all fat before slicing) sliced thin--enough for three to four slices per sandwich

Butter the bread slices on one side and place them on a baking sheet. Lightly toast the bread about four inches from the broiler (1 to 2 minutes). Remove from heat. Spread mustard on all of the bread slices. On half of the bread slices continue to add cheese, drained sauerkraut (about one tablespoon0, and sliced corned beef that has been warmed in a microwave or steamer. Top sandwiches with remaining pieces of toast and halve. Serve immediately with crunchy dill pickles, soup, and/or fried potatoes, French fries, or onion rings.

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Publicity photo:Reuben sandwich at the Manhattan Deli at the Atlantis Casino Resort Spa.

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Celebrating the Feast of Saint Patrick: Papa's Corned Beef Dinner

2009-03-17T09:46:00.000-07:00

"People will not look forward to posterity
who never look backward to their ancestors."
--Edmund Burke

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Corned Beef, a brine-cured savory meat, is the mainstay of many a Saint Patrick's Day boiled dinner. In old-time Irish households, a platter of this delicious meat was the centerpiece of the evening meal, served with boiled potatoes, carrots, and cabbage. After dinner sweet songs of Ireland were heard throughout the house, as well as the sound of feet that danced a jig, proclaiming Gaelic heritage.
----
Excerpt above taken from, Frugal Luxuries by the Seasons, by Tracey McBride;
published by Bantam Books, NY, NY, 2000.

Last weekend, when visiting my Dad,
we enjoyed our traditional corned beef dinner a little early.
This photograph was taken right before he served it forth.
While not the prettiest dish in the universe,
it certainly is a delicious memory food.

Why does food always taste better when your parents cook it??
-----
Happy Feast Day!!

Frugal Gourmet Eating

2009-03-04T07:43:00.001-08:00

I came across this listing for the top 100 Frugal Gourmet blogs and had some fun browsing through them... thought I'd share the joy!
Bon Appetit !

http://www.culinaryschoolguide.org/blog/2009/top-100-blogs-for-the-frugal-gourmet/

Chilling Techniques...With Warnings Attached

2009-02-20T08:10:00.000-08:00

Shusshhhh....
Here's the Secret to Perfectly Flaky
(Not Soggy)
Pie or Tart Crusts...
Really and Truly.

Monet's Apple Tarts
------------

Several weeks ago, my friend Clarice, from Storybook Woods tagged me for a
"25 Random Things About Me" challenge on Facebook
(where I have two friends total...Clarice and Dana...
Hi Clarice and Dana!). I recently got to it and this is what happened.
---
Okay...
One of the random things I listed was the secret/ability to make a perfectly flaky pie crust. I offered to share it if anyone was interested and Clarice expressed a desire to know...

So...Shusshhhh...Here's the Secret.

Any pie crust recipe will do...I just use a basic recipe.
The trick is not in the crust ingredients, believe it or not. I have used basic all-purpose flour, expensive/fancy pastry flour and many flour grades in between...as well as butter/lard/shortening/ margarine/oil and multiple combinations of the above, all with great success.
The secret is in understanding the chemistry behind the process.
(Now...don't get discouraged by the word "chemistry" as it's just a technical term for "trick" :)
What happens is...
a chemical reaction occurs between the COLD butter/shortening, the flour, and the high heat of the oven.
Thus... the secret is to keep the butter/shortening cold as possible...
and ensure that your oven is pre-heated to at least 400 degrees when you first place your pie in the oven to be baked.
That's why everyone tells you not to overwork the dough.

Here's How I Keep Things Hot and Cold.

First. Roll out your dough and put it into the pie pan--then pop it, pan and all, into the freezer for at least 7 to 10 minutes. HINT: I often prepare several crusts and store them in the freezer (I nestle the dough-lined pans together, with wax paper in between). I store them in plastic bags (the gallon Zip Lock bags work well) they will keep nicely for about a year.
These make super quick and convenient pie crusts for future use...also...they allow you to give a home-made pie as a gift with minimal effort, time, and money, But I digress.
You cannot get the crust too cold.

Second. While you're rolling out the dough, or waiting for it to get super cold,
pre-heat your oven to 400 degrees.
This is very important.
Make sure it's at least 400 degrees before putting in your pie.

Third. Quickly fill your pie crust. If I'm using a dense filler like fruit and the like (as opposed to pumpkin etc.) I will fill the cold pie crust and then pop it into the freezer, filling and all, for a quick 5 to 10 minutes, just for insurance. After putting the chilled, filled pie into the pre-heated 400 degree oven I set the timer for 10 minutes. After the first ten minutes I then turn the oven temperature down to 350 degrees (this is important as a consistent high heat may cause the pie to burn if you leave it on longer than ten or 15 minutes) then continue baking as the recipe suggests. The first ten minutes are crucial. The high heat causes the fat molecules in the butter/shortening to fuse with the wheat molecules in the flour...thus creating a flaky crust. Yes. Really...it's true and quite amazing. NOTE: This chilling technique also works well when making shortbread cookies or any sort of butter cookie.

Words of Warning: Beware!! Once you learn this trick you will want to bake pies all the time...and eat your own baking. This can be dangerous to your waistline. I am speaking from experience. I gained a LOT of weight after learning this trick because I was baking (and EATING) pies almost daily. In fact everything became a pie-filling to me! Because the crusts were so light and flaky, I just kept eating. The delicious taste & texture, along with the wonder and magic of turning ordinary butter/shortening and flour into this delicious new treat kept me going back for more! I now bake much less often. When I do bake, I serve it specifically as a dessert...and then quickly box the extras to give away. (Mike takes them to work for everyone to enjoy, or I share them with the neighbors). I'm still working at whittling my waistline down to a semblance of its former (smaller) size. Hind-sight is twenty-twenty, and I've learned it is a lot easier to abstain from eating than to lose the extra inches once they've arrived! Exercise helps. :) But then, you probably know this already!

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All Warnings Aside...
This is a Lovely Skill To Possess.
Please see below...
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STOCK YOUR GIFT PANTRY (TM) WITH TARTS & PIES.
Here's how...

Throughout the year, I collect all manner of inexpensive pie plates and tart pans from flea markets, thrift shops and yard sales--then they are stored in my Gift Pantry(tm). I use these for giving home-made pies and or tarts as gifts. This process is simplified by pre making my crusts (as mentioned above in the FIRST step) and keeping them in the freezer. To present them, I purchase inexpensive, cardboard pie boxes (the type the bakeries use) and have them on hand . These are reasonably priced and can be bought in bulk from paper suppliers, or buy a few at a time from your local bakery. I have found that people truly appreciate a tasty, home-made pie or Tart any time of the year...of course, they are especially appreciated during the holidays.

The Taste of Memories (tm): Swedish Butter Cookies

2009-02-05T11:17:00.001-08:00

The Taste of Memories
"Their memories will be encrusted over with sublime and pleasing thoughts."
--Henry David Thoreau

Did you know that memory making is done every moment of our lives: Some memories are happy and vivid, while others we prefer to forget. What most people don't realize is that we often have a choice between making them happy or unhappy. It's for this reason that I try to cultivate the habit of making pleasant memories from small events. An example of this is when my daughter Rosie and I bake together. We call it tasting memories...and when we use a recipe for Swedish butter cookies handed down from my Grandmother (and her mother before her) we link the past with the present...and the present with the future.
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Swedish Butter Cookies

3. Dust with powdered sugar. Share and enjoy.

2. I always make extra to store in the freezer for future use.

1. Mix your ingredients then roll dough into cylinder shapes and wrap in waxed paper.

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Corrected Post with ALL ingredients included.
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Recipe: Grandmother Carlson's Swedish Butter cookies.

You will need:

1-1/3 cups butter, softened (Hint: I don't recommend margarine in this recipe. You may substitute half of the butter with shortening for a lighter cookie, but less of a butter flavor.)

3/4 cup powdered sugar (Hint: You may also use granulated sugar but the texture will not be as light as if you used powdered sugar.)

3 1/2 cups all-purpose flour
(Thanks Rhonda for noticing this omission in my first posting of this recipe.)

1 teaspoon almond or vanilla extract (we prefer almond flavoring).

Note: This is an ideal recipe to use in a food processor, but it is not necessary for good results.

To Make:
Mix all ingredients and work until smooth. Roll dough into long tube-shapes and wrap in waxed paper (see photos above). Chill in the freezer for about 5 minutes, or 15 -30 minutes in the refrigerator (this will make slicing easier). Slice the tube-shaped dough into 1/4 inch rounds. Place these on an un-greased cookie sheet, about 2" apart. Put the cookie sheet with unbaked cookies in the freezer for 3 to 4 minutes to chill slightly. Bake in a preheated, 400 degree oven for 4 - 6 minutes (check after 4 minutes--you'll know they're finished when you see that the edges are slightly golden and the cookies slightly puffed). Dust with powdered sugar and serve with tea or coffee, or box and give as gifts to special kindred spirits. They melt in your mouth.

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This recipe originally was published in our Frugal Luxuries newsletter in 2001
Copyright 2001. All rights reserved.

Roasted Spaghetti Squash

2009-01-23T05:26:00.001-08:00

A simple side dish of Spaghetti Squash...with butter and sea salt.

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Roasted Spaghetti Squash

I had never prepared spaghetti squash.
It is surprisingly easy.

I simply cut it in half long-ways...and scooped out the seeds.

I roasted it in a 350 degree oven for about forty-five minutes.

It scooped it out easily, using a spoon.

Into a casserole dish with butter and sea salt it became a delicious side dish.

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Now that I know how easy and delicious it is...
I plan on trying this recipe from Taste of Home ...
as well as using it in lieu of pasta when making my next marinara sauce!

Edible Decor(tm): Homemade Pumpkin Pie from Roasted Fresh Pumpkins ...as Promised!

2008-12-11T10:53:00.000-08:00

REMEMBER the AUTUMN PORCH VIGNETTE from our ...
FRUGAL LUXURIES by THE SEASONS Blog ??

As promised ...I'm posting their transformation from whole pumpkin...
into Pumpkin Pie filling (i.e., pumpkin pack).
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These two, smallish pumpkins are from our Thanksgiving decor
(see Edible Autumn Decor).

I cut pumpkins in half and scooped out the seeds (as with an acorn squash).

Here are the pumpkins after I roasted them, uncovered,
for about an hour in a preheated 350 degree oven
(until they were very soft).

Once they were cool to the touch , I scooped them out and into a bowl, using an ordinary tablespoon. These were very soft, and needed no processing. However, some pumpkin varieties are tough and fibrous (usually the larger ones). You can still use them for pumpkin pack, just puree them in a food processor after they have been cooked and cooled.

Here is our freezer stash of pumpkin pack. This lasts for about 6 to 9 months without losing flavor. I'll use some for Christmas pies; we'll also have it available to bake lovely pumpkin bread, muffins, and any recipe that calls for canned pumpkin pack. I also use this pumpkin in savory recipes such as vegetable soups and stews...it's adds nutrients and acts as a slight thickener. (Hint: We have a freezer full, thanks to a pumpkin sale after Halloween & Thanksgiving--$1.00 each).

A delicious pumpkin pie.

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More Deliciously Edible Thanksgiving Decor.

2008-11-20T08:45:00.000-08:00

HARVESTING (CANDY) CORN FROM A PUMPKIN... Not so in the natural world...but in the world of

Frugal Luxuries anything is possible!

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Rosie won this faux pumpkin-tree at a school raffle a few years ago...it arrived with an array of gift cards dangling from the metal branches. I loved the presentation and thought it would be a lovely & fun addition to our Thanksgiving decor and buffet table. Adapting it, I replaced the (now spent!) gift cards with candy corn--divided up and repackaged in simple cellophane bags closed with raffia. These were tied onto the metal branches of the pumpkin.

Simple, frugal and charming!

Note: I found the candy corn at the Dollar store for...a dollar!

Two large bags filled six of the small bags that are tied to the pumpkin tree.

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NATURE'S CHINA (tm)

MORE WAYS TO USE A PRETTY SCALLOPED ACORN SQUASH!

TRIPLE DUTY DECOR!

As you know, I'm enamored with the scalloped edges of the Acorn Squash

and use them generously in my autumn decor and ...afterwards... I eat them!

Here is yet another way to make use of this pretty and quite sturdy vegetable!

Use it as Nature's China (tm) .

Above, I cut the uncooked squash, scooped out the seeds,

then poured salsa into the center.

Surrounded by corn and flax seed chips, it's a lovely addition to your

appetizer and/or buffet on Thanksgiving day (or any time)!

After the party...rinse out the center of the squash, bake and eat!

It does triple duty!

1. Serves as decor for the autumn mantle...

2. Transforms into one of Nature's China cabinet's prettiest bowls ...

3. Provides sustenance as it is baked (with butter & sea salt) and consumed with joy!

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Nature's China.

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To See more ways to use and enjoy Nature's Bounty be sure to visit

http://frugalluxuriesseasons.blogspot.com .

2008-11-12T13:35:00.000-08:00

To view photos and details of how to implement our eco friendly; budget friendly; nature's bounty; use-what-you-have; edible holiday decorating philosophy visit us at...
http://frugalluxuriesseasons.blogspot.com .

Frugal Feasts (tm) : How to Cook & Eat Your Thanksgiving Decorations

2008-11-12T12:52:00.001-08:00

1. Acorn Squash on the mantle...

2. Raw Acorn Squash cut in half

3. Scoop out the seeds....

4. Rub lightly with butter or olive oil...add a gentle sprinkle of sea salt...

5. Here is what they look like when they come out of the oven!

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DELICIOUSLY SIMPLE BAKED ACORN SQUASH...

WITH BUTTER AND SEA SALT

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Once thanksgiving has ended, you may eat your decor (some of it).

Here is how I enjoy the Acorn squash.

1. Remove from the mantle and wash

2. Cut in half and seed (as you would a melon) I use a spoon

3. Lightly butter the inside of the squash...or rub with olive oil & give a gentle sprinkle of sea salt

4. Place both pieces, cut side up, in an un-greased baking pan--bake for about an hour in a pre-heated, 350 degree oven (baking time may be longer if the squash is on the large size). The cooked texture should be similar to that of a baked sweet potato (a little more firm).

5. Serve as a side dish. I eat mine by scooping it out of the peel/shell with a small spoon.

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OPTIONS:

I do understand that not everyone thinks baked squash is as delicious as I do. That being said, you can also add it to soups and stews (peel and dice first)...or saute' it in olive oil and garlic (precook at least half-way first as it's a very hard vegetable when raw). You may also puree or mash the baked squash, by itself or with butter, herbs (sage perhaps), and minced garlic.

A Gift of Lemons...

2008-11-02T08:09:00.000-08:00

Rosie and I plucked these huge lemons and tiny oranges
from trees on my Dad's property in San Diego last weekend.
I found a lemon marmalade recipe at Epicurious.com
http://www.epicurious.com/recipes/food/views/MEYER-LEMON-MARMALADE-102746
It makes a small batch (six, 1/2 pint jars) which would be ideal for
this year's holiday gift baskets! Being a lover of all things lemon,
I have never made lemon marmalade before, but will try it out...
and keep you posted on the results!
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P.S. I plan on juicing the tiny oranges and using them as a sauce over fish:
Here's the Rough recipe:

Brown a firm white fish or salmon on both sides; apply generous amounts of freshly cracked black pepper on both sides; set them aside in a buttered (or use Pam) baking dish. In the same pan you browned the fish, pour in orange juice (1/2 cup for 2 fillets, 1 cup for 4, etc.) and scrape it around with a wooden spoon to get the browned bits and extra pepper flakes. Add 2 or 4 TBS butter (depends on how much juice you're using) or olive oil, and lightly simmer for just a few minutes, stirring constantly (just until the sugar begins to caramelize--ever so slightly). Pour juice mix atop the browned fish fillets and then bake COVERED in a preheated, 350% oven for about 10 minutes (the baking time depends on the thickness of the fish and how long you browned them). The fish is done when you can flake it with a fork. You may also make this recipe using lemon juice, but it's not so sweet (obviously) and won't as camelize much.

Serve with a baked potato, or rice pilaf, a green vegetable and ??!

It's so yummy, even non fish lovers will probably like (or at least tolerate) this entree!

I know, it sounds a little complicated, but it's amazingly easy for the flavor value of the dish.

Not Grimm Bread Crumbs...

2008-10-20T09:09:00.000-07:00

HOME MADE BREAD CRUMBS...
another
NON-FICTION FAIRY TALE

We all know the fairy tale by the Brothers Grimm...
Hansel and Gretel lured into the deeps of the forest
with only a trail of bread crumbs to find their way home.

This tale has a happier ending!!

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SIMPLE HOME MADE BREAD CRUMBS.

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This morning I decided to clean out the various bread bags clogging the freezer.

I often save the heels of bread along with odd bits of buns and rolls

(notice the hot dog buns, broken croissants, and French bread chunks)

to make these simple bread crumbs.

The How:

Place bread pieces, single layer, on ungreased baking sheets.

Bake them at 300 degrees.

After about 15 minutes the thin pieces should be lightly toasted and hard.

Carefully (I use tongs) remove the thinner pieces .

(These cook faster than the thicker pieces and if you leave them too long they'll burn.)

Set your timer for 10-15 minutes and allow the thicker pieces to toast.

Once they have toasted remove from oven and allow to cool.

I use a food processor to grind the cooled, toasted bits of bread into bread crumbs.

You could also use a vintage food grinder, or place them in a large plastic or paper bag (sturdy)

and crush them with a rolling pin (being careful not to make a mess).

We enjoy Italian style bread crumbs, so I add a few teaspoons of garlic powder; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 teaspoons sea salt; 1 teaspoon ground black pepper.

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This batch makes about 12 ounces.

A wide-mouth funnel keeps the mess down when transfering them to their container.

We use a recycled, store-bought, bread crumb container that was

purchased in a moment of weakness!

(I still lament the fact that we paid over $3 for a 15 ounce container of ground up, dried bread!)

The bonus is that you can control the ingredients in home made bread crumbs

and we don't add preservatives.

Here's what they look like in the container.

We use them to bread zuccini and other vegetables,
as well as meats and tofu (such as chicken strips and mock chicken strips).
I've even taken very thin pieces of fish fillet and
used this breading to add substance to what could have been a meagre entree.
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Home made bread crumbs are surprisingly easy and take about 1/2 hour total time...
with only about 10-15 minutes actual labor.
(The remaining 15 minutes is simply keeping an eye on the baking bread).
As well, there's beauty in the fact that you're using food you might normally have wasted.
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SAVORING LAKE AHMEEK STEW on an Autumn Evening

2008-10-06T06:54:00.000-07:00

"Hospitality consists in a little fire, a little food, and immense quiet."

---Ralph Waldo Emerson

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When my father returned home from [one of] his much needed vacations.....he brought with him wonderful descriptions of the miracle of autumn. Green leaves were metamorphosing into bronze-colored wisps, generously cloaking the tree branches that lined the roads leading up to the great wooded landscape of northern Wisconsin, where my father had spent his youth.He arrived at his destination at dusk. Walking toward the warm lights of his sister and brother-in-law's snug cabin home, his senses were awakened by the familiar fragrance of pine, and the faint must aroma of the surrounding forest. Upon entering the cabin he found the table gracefully set, and a delicious meal of rich savory stew awaiting him.Lake Ahmeek stew has since become a favorite meal in my father's house, as well as our own. It is not only delicious, but simple to prepare. We serve it with generously buttered, piping hot dinner rolls, and a fresh salad composed of whatever vegetables may be in season, and savor it along with the happy memories it evokes.

AUNT JEAN'S LAKE AHMEEK STEW

(Slow-cooked in a Crock Pot)

--1-1/2 lbs lean stew beef diced (if you're vegan or vegetarian you can omit this and add more vegetables or a soy based protein, cubed)

--3 or 4 potatoes, cut into large squares

--2 medium onions, diced

--4 to 5 stalks fresh celery, chopped

--Any other fresh vegetables you desire.

--1 to 2 cans GOLDEN mushroom soup, plus 1/2 can of water for each can of soup

--1 teaspoon salt

--1/4 teaspoon black pepper

--Crock-Pot or slow cooker

To Make:

Place all ingredients into a slow-cooker in the order they are listed above (no need to brown the meat). Cook for 8 hours on low heat. (If you don't have a slow cooker, you may use a 2-quart casserole dish and bake this stew, covered tightly, in a 200 degree oven for about 5 hours. My Father says this is the way the pioneers cooked a similar stew, using a Dutch oven.) As a variation on this recipe I often place a generous sprig of fresh rosemary on top of all the ingredients before cooking (remove the sprig before serving). Makes about 6 ample portions.

COMFORT FOOD

2008-09-24T07:42:00.000-07:00

COMFORT FOOD

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TRADITIONAL MEAT LOAF DINNER for MIKE
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Mike (our resident carnivore) has a hard time adjusting to alternative protein sources and loves comfort food like traditional meat loaf so, I sometimes make a small batch, just for him, using mini-loaf tins, as a treat.
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PROTEIN OPTIONS:

Simple Protein Substitutes

I used a small amount (1/2 lb) of organic, local beef for this recipe (as well as an egg) and added about 1 cup of finely cut oatmeal (any whole grain, finely cut, will work) to stretch the beef; but for those members of the family who minimize their consumption of animal proteins, you may want to try the following substitutions:

For a Vegetarian meal, follow the recipe below, instead of beef, use crumbled tofu with oats & eggs. For a Vegan meal, use crumbled tofu with oats, add a few tablespoons of vegetable oil as a light binder. These alternatives are easy, tasty, and often more budget friendly than beef.

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A SIMPLE RECIPE

I rubbed the mini loaf pans lightly with olive oil . To stretch the beef, I combine it with about 1 cup steel rolled Irish oats~adding one egg; salt, pepper; 1 small onion (very finely chopped or grated) or substitude with 1/4 cup or so dehydrated onions; 1 small clove garlic finely minced; quarter cup tomato sauce, or catsup, or 3 or 4 TBS of tomato paste, whatever you have on hand; a dash of cumin (my dash is about 1/2 tsp); a dash of dried thyme; a dash of dried oregano; 1 TBS soy sauce. Cook in a 350% oven for about 20 to 30 minutes.

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Ingredients are in the bowl, the pans oiled and ready.

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Out of the oven, I carefully take it from the pans

(loosening the sides first). Then I plate it next to home-made mashed potatoes and then top it with a simple brown gravy. It'll be served with marinated Persian cucumber slices

and a side salad.

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Home Made Take-Out!

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Working Ahead of Need tm

Often times, while I prepare a plate for Mike's dinner, I serve up another plate or two for the freezer (using recycled take-out containers from our favorite Chinese restaurant--a frugal luxury!). This is part of my working ahead of need philosophy. This way I have only one prep and one clean up for four meals! As well , knowing there are a few pre-made dinners in the freezer for Mike, helps on those nights when Rosie and I are busy.

Oh, did I mention the money saving aspect of this simple tactic?

HUMBLE COOKERY

2008-09-23T12:20:00.000-07:00

A Humble Cook
“We brought back these reliefs of a humble art.”
—George Seferis

I cannot pretend to be a gourmet chef. I am but a humble cook, capable enough to produce simple dishes that celebrate the transformation of nourishing, wholesome foods into attractive and tasty meals for myself, my family, my friends. Therefore, I choose to write about feasts in much the same manner that I prepare them: using a good amount of simple, wholesome, nourishing ingredients (including information), seasoned with simple touches of artfulness, elegance, and beauty.

The art of cookery need not be complicated, as some people assume. Cooking is simply a question of mastering small bits of skill and building on them. These simple basics are the essence of the art.

Taken from Frugal Luxuries, Bantam Books, NY, 1997.