Friday, September 24, 2010
The Farmer's Market Challenge
Thursday, May 20, 2010
What We Ate Last Week
Tuesday, May 18, 2010
What We're Eating
Friday, May 7, 2010
Pantry Failure
Wednesday, April 28, 2010
Dwindling Pantry - Day 2
Tuesday, April 27, 2010
Japanese Italian
Monday, April 26, 2010
Eat Out the Cabinet Week
Thursday, April 22, 2010
Junk Mail
Thursday, April 15, 2010
Wednesday, April 7, 2010
Green Goodness
Thursday, April 1, 2010
When There Is Nothing To Eat
Monday, March 29, 2010
Random Bits
Friday, March 26, 2010
Inspiration Friday
Wednesday, March 24, 2010
Frozen Waffles and 20 Bucks
Sunday, March 14, 2010
What We're Eating
Photo by Josh Picayo
Why this recipe? At first glance it's probably not something I would have chosen, but it turned out fabulous and I will be making it again.
I have a process when choosing our meals. It's been evolving over time, but here's what I tend to do when the cupboards are looking bare but it's not time to go to the grocery store (one of the ways we save money is sticking to our weekly grocery trips and trying to avoid spontaneous trips and purchases.)
First, I almost always know what's in our cupboards at any time. If you don't know what you have then you have too much stuff. It's time to starting Eating Out The Pantry/Freeze until you have a more manageable stock.
Next, I chose one or two ingredients to start with. Maybe I have ground beef and leeks or barley and mushrooms; in this situation I knew I had a near full container of ricotta cheese that I had no idea what to do with.
Then I hit up one of my favorite websites and use the Search box. Here's a list of my favorite online "cookbooks" (thanks to Jessica for suppling many of them.)
Finally, I browse through the generated recipes that contain ricotta cheese until I find something that looks a) appealing and b) doable with my limited ingredients. Often this calls for a little experimentation - swapping out an ingredient or two but you always end up with something much more satisfying than pasta with jarred sauce. Sorry jarred sauce but you just aren't good enough for us.
Last night I got lucky and had all the necessary ingredients on-hand. If we like the finished product I scribble notes all over the printed recipe (use more sweet potatoes) and store it in plastic sleeve in a binder.
What do you do when the cupboards looking slim?
Tuesday, March 9, 2010
Broke and Barefoot
There is a time to spend and a time to thrift.
Wednesday, March 3, 2010
Visually Distressed
