Lightening Online

I did some shopping in Coles yesterday and really noticed the increase in prices across a lot of my regularly purchased items. I’m not normally one to make a big deal out of price increases. They are a part of life and I think sometimes the media makes more out of price increases than is necessary.

However, what I noticed about some of the price increases today were that instead of 5c or 10c, I was facing increases of 30-50c which seems like a rather large hike given it’s only around 5-6 weeks since I last shopped there.

It will be interesting to see whether these are genuine hikes or whether Coles will do the old “price reduction” with nice big signs making them look like the “good guys” (Woollies started it with their roll-back campaign. Hike up the price a bit then do a roll-back and make it look like they’re saving you money - *sigh* Do they think we’re STUPID????)

Given the biggest price hikes were on dairy products, I’m figuring they’re here to stay. And I can’t say it’s a bad thing for the farmers. Cos I know the farmers are often the ones to get screwed over by the big guns.

But it does mean I need to be ultra careful with the groceries for a bit while I figure out how much this increase is going to affect our bottom line. There’s room in the budget for some stretch (I always like stretch room in my budget - particularly the food budget) so it’s no big deal. Just something I’m aware of.

Farmboy and I are wondering if we’re just plain “getting old”. Takeaway seems really expensive right now (especially for 5 of us) and we’ve just booked into a caravan park for a couple of nights. $48 per night for a powered site!!!! Sheesh!!!

Oh, and while I’m having a whinge about how expensive things seem….

We went into a surf shop on Saturday.

Now there’s a place where you can part with some money.

I wanted to check out what styles looked to be in this season. And I’m glad I did. When I went in there at a similar time last year, the styles were still quite baggy with pockets on the leg etc. Now the fashion seems to be a much slimmer, straighter leg.

Here’s the thing though. The jeans were $89.

I went to Target and Kmart and ended up finding a pair that looked similar in Kmart for $22.99.

I’d expect to pay more for a label brand pair of jeans but REALLY???? That seems like an outrageous gap to me.

I’ve yet to get Leighton to try on these jeans but fingers crossed he’ll like them.

We’re just easing our way in slowly to the whole “labelled brand stuff”. I don’t mind buying a bit here and there. Having had NOTHING “cool” to wear when I was an adolescent, I have no desire to put my own children through that nightmare.

But if he wants $89 jeans….. *sigh*

We have a few ideas on how we’ll tackle the whole “teenage expensive clothing” issue when we get there…. time will tell if any of them will work.

But an extra $60+ dollars???? Come on!!!!

Now I’ve just digressed from my original point of this post somewhat.

Anyone else struggling with increased prices for things like food?

Maybe I am just getting old!!!!!

Image via WikipediaMy DH is a man who likes his meat. I’m sure that’s a scenario many of you are familiar with. If truth be told, I quite like my meat too. Although, as a teenager I *hated* meat. If my parents had let me eat vegetarian, I would have. The problem was (and still is) that I NEED to eat a reasonably high protein and high iron diet. For a long time, these were the excuses I used to not even contemplate changing the amount I was spending on meat.If you’re faced with family members who are not 100% behind your efforts to reduce the grocery budget, please move SLOWLY with this. I know I’ve said it before but it’s really important to have a long term view when it comes to reducing your grocery spending. Those tiny baby steps, if you keep at it, will start to yield results.

Now the first thing I did when I wanted to reduce our meat consumption was to very gradually increase the number of vegetables we were consuming with our evening meal. Again, I had to do this carefully and slowly to avoid being faced with a revolt (led my DH of course lol) at the dinner table.

I’ve always been someone who enjoys eating vegetables but when I met my DH his repertoire of vegetables he would eat willingly included potato, carrot, peas and corn. Full stop! He is a LOT better now and I think it helps that I don’t boil the bejeebiz out of anything I cook.

I’m telling you all of this simply to say that I know change isn’t easy to achieve - which is why it’s important to make any changes you want to make very slowly. Over time I gradually increased the portions of vegetables on the plate and reduced the portion of meat. This was as much to benefit our health as our bank balance but it was nice that the two things went hand in hand.

One thing DH and I noticed over time was that as we ate less meat (and consequently ate more vegetables) we weren’t looking to eat as much meat. It was like the more we ate, the more we wanted but as our bodies adjusted to a slightly healthier diet, it no longer was looking for the larger portions of meat.

I now work on 2 green and 2 orange/yellow vegetables per meal and we’re slowly getting around to adding a purple/red variety (which will usually replace one of the other coloured vegetables). Including potato, the “norm” in our house is a variety of 5 different vegetables per meal.

Another thing I did during this stage of attempting to reduce our grocery budget was to set myself a “limit” for our meat. I started with $5 per meal. This was supposed to be an average figure and therefore allowed me to spend around $35 per week or around $150 per month on meat. The good thing about having a figure like this is that it gives you a guage. So for instance, if you buy a roast that costs you $10 then you *know* you need to get 2 meals out of that roast in order to make it fit within your budget.

Initially, as I said, I was working on an “average” figure of $5 so spending slightly more than $5 on a meal of meat sometimes wasn’t really a problem. I did however, challenge myself to spend under that $5 limit as often as possible. Once I began to do that, any meals which cost me under the $5 started to actually save us money.

Once I had a handle on that (remember, still taking one small step at a time here), the challenge became to see if I could get us the occasional “free” meal. For instance, could I make $10 worth of chicken breasts do us 3 meals instead of 2? Every time I managed to get us 3 meals for $10, we were essentially eating “free” for 1 meal. I found these kinds of challenges quite fun. If you can tackle the grocery budget from a “fun” angle, you’re much more likely to be successful over the long term.

I think it comes back a bit to the “game” mentality. Setting small challenges and seeing what you’re actually capable of. You might start off by only knocking $1 per week off your meat spending but if you play that game 10 times, you’ve suddenly knocked $10 per week off your budget/spending.

Another thing I did was start to buy 2.5 times the amount of meat I would usually use for a meal and make that stretch for 3 meals. This is one of the ways where buying meat in bulk amounts can really help. Say chicken breasts are on special, you buy up a number of packs and then sort them all at once. By shaving just a small amount from what you’d usually use per meal, you can end up with a couple of free meals without hardly noticing it. You’ve taken advantage of a good price but you’ve also taken advantage of being able to take lots of small “bits” and turn them into enough for an extra meal. When you buy only one meals worth at a time, it’s harder to do this (doable but harder).

MENU PLANNING

When I first began menu planning I found it hard to get my head around WHY it seemed to reduce my grocery spending. I couldn’t deny the fact that it did but I didn’t understand HOW it did. Spending on meat is one category that can really benefit from menu planning. You do need to be a little bit deliberate about what you’re doing when you menu plan though.

If your family has a favourite meal that is rather expensive, you don’t have to strike it from the menu. But what about spreading out how often you have it. If you tend to have 1 expensive meat meal per week, can you stretch it so that you’re only having 1 a fortnight. OR, if you really want to have that more expensive meal once a week, what can you do on another night to compensate for the extra cost? By having a plan you can really see what you’re doing and look to change the patterns a little.

I’ll give you an example here. We decided that for the sake of our health we really needed to make eating more fish a higher priority. This is a real challenge for the budget conscious as fish is one of the most expensive meats to buy. How I compensate for this is to alternate our fresh fish with canned tuna and also generic brand “cardboard” frozen fish. I get 3 meals of fish for under $3 and I know then I’m able to spend the extra few $$ on a meal of fresh fish once every 4 weeks. By looking at the overall picture, you can balance the scales a little.

Another thing I do with our menu plan is to plan at LEAST 1 frugal meal per week. We actually tend to have 2 frugal meals per week because Sunday nights is a fairly easy meal and tends to naturally fall under the “frugal” category (toasted sandwhiches, pancakes etc). Thursdays I try to plan a “low meat” meal. To begin with, I was trying several vegetarian recipes in an effort to reduce our meat consumption. One of the things I tried was vegetable lentil loaf . In the end DH decided that it would be much better if it had meat in it. LOL.

So I don’t even attempt to make vegetarian meals anymore. I perservered for quite some time with various recipes but it just wasn’t working out well for us. I decided that it was more important that we enjoy eating than achieve “vegetarian meal” status. Instead, I worked on having more “low meat” meals. If we eat 2 “low meat” meals instead of 1 regular meat serve and 1 “no meat” serve, the overall effect is the same really.

BACON is one of my best friends. I can add $1 or less of bacon pieces to a meal and that qualifies it as “having meat”. LOL. Approximately every 6-8 weeks I purchase 1kg of bacon pieces and that will usually do us 6 or more meals. It’s really a great stretcher in that you can get quite a reasonable amount of flavour from a very small amount. Sure, it’s not the healthiest of meats, but I think I balance that out okay by not using very much.

WHAT ABOUT HEALTH CONSIDERATIONS?

This is a tricky one. Healthier cuts of meat do tend to cost more. Eating less meat per meal is definitely a healthy alternative so that’s one solution.

Healthier mince (I think that’s ground beef in the US?) is one product that many people will insist on paying more for. I hate buying mince because it is so hard to really tell what you’re paying for. How do you really know that they “heart smart” mince is really any better than the “budget” mince? I prefer to make my own. If you have a food processor, it really is quite easy. I purchase budget roast beef when it’s on sale for $5.99 per kg then dice it up and throw it into the food processor. That way I know exactly what is in what we’re eating and it’s reasonably low fat (I trim the small amount of fat from the outside of the roast first). Even with having to trim off a bit of fat, it’s still costing me quite a lot LESS than the $12+ per kg charged for the “leaner” types of meat.

I also prefer to add my own additives to meat rather than buying things where they’ve been already added. Make up your own chicken or beef patties. It does take a little bit of trial and error to work out how your family like them but it’s so worth it. Unfortunately I’m a “fly by the seat of my pants” type cook so it’s hard for me to share with you what I do. One thing I do know is that over time I’ve been adding more and more vegetables to my meat patties and I think we like them more that way than when they were mostly meat.

Get aquainted (if you’re not already) with beans and lentils. It’s amazing what these can be added to. They’re a fantastic source of protein and soooo cheap. I have sourced a place where they are almost half the price of what supermarkets charge so keep your eyes open (or do a search) for wholesalers, health food shops etc that might sell these types of things in larger quantities for a similar price to what supermarkets charge for a small bag. Dried is HEAPS cheaper than the tinned varieties. I simply soak a whole lot at once and then freeze them. All I need to do then is throw them in the slow cooker when I’m ready to use (don’t forget though that kidney beans MUST be boiled to destroy something in them that our bodies react to). I do, however, keep some tins on hand as I figure it’s still cheaper to use the tinned variety when necessary than to not use them at all.

I use beans and lentils in soups, casseroles, pie fillings, spaghetti bolognese, meat loaf/lentil loaf, patties, salads, on pizza…..they’re pretty versatile really and it’s just a matter of experimenting with the many ways they can be used. You’re only limited by your own imagination! Just try not to get too carried away and add HEAPS the first time. I’ve found it’s better to go slowly, slowly, adding more each time so the family gets used to the texture and their presence.

SPAGHETTI BOLOGNESE

I hope you’ve gotten the message by now that I think the best way to tackle any aspect of your grocery budget is to make the changes very gradual. If not, I’ll repeat myself. Take it very slowly. What’s the saying “Rome wasn’t built in a day?” LOL.

I’m going to use my spaghetti bolognese “recipe” (sorry, don’t get excited cos there is no recipe) to show you what I mean here.

How did I used to make spaghetti bolognese? 500g of mince (let’s use an average figure of $4) and a bottle of pasta sauce ($3). Total cost per meal for the sauce part of $7 per meal.

Let’s assume I buy the mince on sale ($3) and the pasta sauce either generic brand or on sale ($2). My sauce has now cost me $5 and I have an extra $2 in my pocket.

Now I learnt from my friend that spaghetti bolognese tastes nicer with a “fresher” taste of tomato so instead of using the sauce I now use a large tin of tomatoes (85c) plus add a grated carrot and a few onion flakes (15c). Sauce has now cost me $4 and I have $3 in my pocket.

Playing around and experimenting, I figure out that if I add a few red lentils (20c), plus a few extra vegetables (50c) I can actually stretch my 500g of mince over 2 meals. So I spend $4 (from last figures) and add 70c to that so $4.70 for 2 meals or $2.35 per meal. I now have $4.65 per meal in my pocket.

Gradually going through the process of adding bits and pieces like lentils, beans, more vegies and so on and I eventually stretched that 500g of mince to 3 meals. Because of the beans and lentils, the protein value is still there, the fat level is lower, the nutritional level is higher and the cost is lower. It’s a win-win situation all round.

Last night I made up a batch of bolognese sauce in the slow cooker. I’m guestimating that I ended up with at least 4 litres by the time I had finished. That will do us 4-5 meals. I use it for spaghetti bolognese, lasagne and tacos mainly.

500g premium homemade mince ($3)
soaked beans from freezer (30c)
red lentils (20c)
800g generic tomatoes (85c)
bottle passatta (90c)
few blobs tomato paste (20c)
couple handfuls oats to thicken (10c)
minced garlic (10c)
chopped shallots (garden - negligable cost)
parsley (garden - negligable cost)
bag frozen spinach (garden - negligable cost)
bag grated carrot (would have gone to waste if I hadn’t grated and frozen from a bulk lot so really negligable cost but let’s say 10c)
bag grated zucchini (given to me during summer - free)
diced frozen capsicum (10c)

I think I’ve remembered everything. Total cost $5.85 divided over 5 meals $1.17 per meal. I now have in my pocket $5.83 per meal for the sauce portion. Even if I only manage to get 4 meals from it, the cost per meal works out to $1.46 - a great improvement on $7.00!

Had I gone directly from the meat plus bottled sauce version - I don’t think anybody would have liked it and I suspect the dog would have had a feast. By making the changes slowly, we’ve had much more success. Admittedly my DS made a comment last night about how ours is different from everyone else’s because we don’t have big lumps of meat. I was able to point out to him several pieces of meat at least. LOL. It didn’t stop him eating it. In fact, there wasn’t a scrap wasted and the kids ate in record time. DH commented how that it was the best I’d made so far.

BULK BUYING

I could list off a heap of tips here about bulk buying, buying marked down meat etc but it’s hard because everyone’s situation is different and the resources you have around you will be different. I very rarely get to purchase marked down meat because we don’t live near large supermarkets and our local supermarket doesn’t do a lot of mark downs. Also, I’d need to do an extra trip into town on a Saturday to have any chance of finding any so the petrol costs would outweigh the benefits. Some of you may be able to take advantage of that as a way of saving costs.

Bulk buying can be a good way to purchase meat cheaper but it is important that you’re clear on what you’re getting for your money. For instance, when I purchase a 1/2 cow direct from the butcher, his quoted price per kilo is for before the beast is cut up. So I pay for around 90kg at that rate but only end up with 60kg. My $4.50 per kg is really the equivalent of $6.75 from the supermarket shelf. So it’s important to be clear on what the quoted price is for.

I have purchased a 1/2 cow a couple of times and split it with a friend so we take 1/4 each. Just be aware that even 1/4 of a cow is a LOT of meat. One of the temptations when you have a large amount of meat like that on hand is to eat MORE meat and discount any savings. I guess it’s a matter of coming up with a method that’s going to work for you.

If you use a butcher, it might be worth asking what they can do for you. They might do up bulk packs with a variety of items in them as a deal for you. It certainly doesn’t cost anything to ask. It is important though to know your figures as a lot of those packs use a combination of cheaper items like sausages and rissoles with fillers in them to make the pack look more attractive.

APPEARANCES ARE EVERYTHING

One of the great ways to reduce the actual serving size of meat is to consider how it appears on the plate. Fill the plate with a variety of different coloured vegetables and smaller meat portions don’t look quite so obvious.

You might have guessed that we tend to be a “meat and veg” type family. We do eat a few “all in together” type meals but they are a smaller proportion of what we have. Those of you who do a lot of stir frys and casseroles or curries and that type of thing will possibly already consume much smaller amounts of meat. They are a great way to stretch the meat portion of a meal without it looking too obvious.

The hardest thing I think I find about all the tips and ideas out there is wading through to find the ones that will work for my family.

But regardless of what you eat, considering how a plate or bowl looks can go a long way toward how satisfied everyone will feel with what you’re serving.

There are many other ways that make meat look like more than it is. My favourite is to add sauces. This is particularly good for leftover roasts and corned beef. My kids love to have leftovers cut up and served in a sauce or gravy and I find we need less meat for a meal of this style. Sauces can make a small amout of meat look like quite a generous serving.

Sometimes meat on the bone can work out cheaper than meat without bones if you’re looking at a “per meal” basis. From what I can work out, the value for money in terms of actual meat you get may not actually be there. But by serving the meat still on the bone, it takes up more room on the plate and therefore can give the “appearance” of more meat.

Like I said before, the list of ideas can be endless and it really does depend greatly on your own personal situation as to what will and won’t work well for you. I hope this has given you at least a bit of a glimpse into what I’ve done. I know these few ideas have made quite a substantial difference to our grocery bill over time.

What sort of things do you do to reduce the amount you spend on meat? Perhaps you’d like to share them with everyone in the comments section.

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I actually feel like a bit of a fraud posting on reducing the grocery budget at this time of year. I tend to find myself a little tempted and waylaid by all the fancy goodies the stores have out. LOL. I get a bit *too* festive and out the window go all my good intentions.

Anyway, I will plow on with what we did in order to reduce our grocery budget and more than likely it’ll be a good reminder to myself of what needs to happen.

If you haven’t yet read the first 3 posts in this series or would like to refresh your memory, you can find them here:

Reducing the Grocery Budget - Part One
Reducing the Grocery Budget - Part Two
Reducing the Grocery Budget - Part Three

Now last week I think I promised to start giving you some actual suggestions on ways to reduce the grocery budget. What I want to write about today may not seem like a proper tip but in a way it’s a really BIG tip that covers many categories. I want to talk about needs vs wants and my experience has been that acknowledging the difference between the 2 can make quite a big difference to the bottom line at the checkout.

This can actually be quite a confronting topic. Partly because the definition of a “need” vs a “want” can be quite a subjective and controversial subject. But mostly because I believe in western societies we have lost touch with reality when it comes to what we really NEED. (My apologies to anyone reading that isn’t residing in a western society - I can’t comment on your situation so you’ll need to make up your own minds here).

Now don’t panic on me here. I am not suggesting here that you *SHOULD* reduce your grocery spending to bare bones physical needs. What I am suggesting though is that we all need to take a good hard look at WHAT we buy and WHY and begin to recognise more just how blessed we are.

As human beings, we really hate to think of ourselves as being deprived. If we’re feeling deprived, the temptation is to go out and spend more money in an effort to prove to ourselves that we’re not “deprived”. Then of course, we no longer have that money, something has to give somewhere else and in the end we become more “deprived” than when we first started. It’s one of those vicious cycles that we really want to avoid if at all possible.

So I found that I needed to reduce our grocery spending without us feeling deprived (to avoid an unecessary spending circle). And let’s face it, how many of us have really EVER been truly deprived? The great thing about understanding how blessed we truly are is that it can help with reducing spending across all of the budget categories (not simply food).

Understanding the difference between needs and wants was one major way that we accomplished reducing our grocery spending without feeling deprived. My current spending of $100 a week is not even close to being a “bare bones, only what we need” budget. I purchase PLENTY of wants as well. Like I said, I’m not necessarily asking you to not purchase ANY wants. Just identify them and be realistic about what you’re choosing to do. Be real about calling a want, a want.

Another way in which our family worked on this was to put up pictures of our sponsored children and some other projects we have supported on our family room wall. Every time we come in our back door, we have a visual reminder to us of how much we really do have. It has been a very effective strategy for us in increasing our thankfulness and awareness of how many things in our life are wants rather than needs. And how many people in our world struggle on a daily basis just to meet their basic needs.

Please don’t think this is about guilt. I don’t believe in giving out of guilt. To me that is the same as obligation (see my post yesterday for my feelings on giving out of obligation ). It’s about awareness. And it’s a great way to encourage contentment. Contentment is a hard emotion to grab hold of, but when you’re there - it truly is one of the most worthwhile feelings you could ever experience. I’m sure if you could bottle it, you’d make a small fortune. LOL.

So that’s my suggestion for the next stage in reducing your grocery budget. Go through your shopping trolley (or supermarket docket) and identify how much of what you are spending is on needs and how much is on wants. Start to identify how blessed you really are and see if it makes a difference in how you view your shopping trolley and what kinds of things you put in it.

Now on occasion I have mentioned in my posts a website called Simple Savings. You can join their free newsletter at their website. They also offer a paid section to their website. I mostly tend to avoid websites where you need to pay in order to get information. It seems almost counter productive to frugality to me. And there are plenty of websites that will offer great ideas for free. For some reason I decided to pay the membership fees for this particular one. I think because they have a money back guarantee with their membership. I’m actually really glad I did. It gives you access to a vault but the most valuable part of it I have discovered in recent years is the forum where members get to discuss ideas on how to save money and support one another in all kinds of ways. Membership fees are $47 for the first year and then $17 to renew each year after that. The reason I am mentioning them now is that they have a sale on until 11pm Sunday 18th (Australian time - I’m assuming EDST but not sure) for $35. So if you’ve been contemplating taking out a membership, now is a great time to do so. My apologies to those non-Australian readers. This is an Australian website and may not be of as much interest to you (I’m sure you’d be welcome to join though if you wanted to).

If you don’t wish to purchase a membership, I’d still recommend you sign yourself up for their free newsletters with great tips. After all, you can’t go wrong with free. Here is a link to the website:

(Disclaimer: This is an affiliate link. There is an explanation of how affiliate links work in my sidebar. My comments however, have no bearing on the fact that it is an affiliate link. If you are concerned about this, go directly to their website http://www.simplesavings.com.au/ rather than via the link above.)

Over the coming weeks I want to work my way through the categories I listed in my original post on this topic. Non Food, Fruit & Veg, Meat, General Groceries and Treats (have I covered them all?) Does anyone have a preference for which category you’d like me to start with?

A list of other Frugal Friday participants can be found at
Biblical Womanhood.

Given I list gardening as one of the things you might find on this blog, I thought it was about time I did a post about my garden. I seem to have finally graduated from only being able to grow lettuce in the garden. LOL. Which is nice.

I HAVE to start with a photo of my very first strawberry. And yes, I did get to eat this one myself. In fact, I ate both of the first 2 that were ripe. LOL. Don’t tell the rest of the family! I’ve lost count of the number of times I’ve attempted to grow strawberries without success. At our last house the soil wasn’t great and we were still very much novice gardeners. I managed to get a few growing but nothing of much value. Last year I was determined to grow some but my chooks had other ideas and scratched them all up again!

Well, this year I seem to have finally had some success. These are growing in pots on the front verandah. Away from pecking chooks! I’m not sure how clear it will be in this photo but I counted 30 strawberries on 1 plant in this pot. This is my most successful plant and I bought it as a single, more mature plant. Those that I bought as smaller plants have struggled a lot more and while those that survived seem to be going better now, I think paying the extra for a more mature plant might be the way to go.

Here is the garden bed we set up at the beginning of August. It looks a bit different now to how it looked back then . It’s not easy to tell from the photo but a number of the “empty” sections have seeds in them which have sprouted. Unfortunately I was a bit slack when I planted the seeds and didn’t record what went where. So being a novice gardener we may have to wait until the “fruit” appears before we can tell which plants are where. LOL. Oh well, I don’t mind a bit of a surprise.

This is a view from the other angle. We have lettuces and silverbeet growing like crazy to the left and some beetroot plants to the right. Some of the beetroot is ready to be pulled and eaten. Fresh beetroot will be a new experience for the family. The yellow-ish colours you can see dotted around the plot are Marigolds I planted from seeds my Grandma collected. I’m hoping they’ll work well as companion plants amongst the tomato plants I’ve planted.

Here are some seedlings I purchased yesterday. I decided to just “go nuts” and buy a heap of seedlings. I am having some success growing things from seed but I do find with a lot of plants, it’s fighting an uphill battle with bugs to get them to a healthy seedling stage. Those I’ve started as seedlings have thrived a lot better in the garden. The store was kind enough to give me a seedling tray to hold my seedlings while I was choosing (and to take them home in too). I think that worked out in their favour because I ended up deciding I may as well fill it up so the seedlings would make the 2 hour trip home a little better.

I bought 3 punnets of sweetcorn. DH LOVES his fresh sweetcorn so crossing my fingers we can grow a bit for him to enjoy. Then 1 punnet each of celery, apple cucumber, jap pumpkin, heirloom tomatoes, cherry tomatoes, strawberries and zucchini. Now I just have to grow at least $35 worth of food from that lot to recoup my investment. Most of these will be planted in my first garden plot where the peas, lettuces and broccoli are just finishing.

I honestly never expected that I would *ever* grow much of a garden, especially a vegie garden. It just didn’t interest me at all. But now that my life has slowed down a little, I’m finding the time to potter in the garden and it is a wonderfully renewing experience. I’m afraid I may be well and truly addicted to growing our food now. LOL. It’s so exciting watching things grow and then being able to EAT them. The rest of the family seems to be enjoying the process as well.

Here lies the sad attempts of my slow cooker cake experiment. LOLOL. It actually tastes quite nice (other than being a little burnt around the edges). BUT, it stuck (even though I did spray oil in there first). Me thinks some greaseproof paper or alfoil lining the pot might be a good idea.

The good news is that I did indeed bake a cake in the slow cooker. I need to do some experimenting and fine tuning with the high and low settings to see if I can in fact bake it without burning the outsides. Otherwise, we can just trim those bits off.

I do have a reason for attempting this *other* than electricity cost (and being able to bake in summer without heating up the house). When we do our 3 month trip in the caravan, we are not likely to have an oven (oven’s aren’t common in caravans these days and we’d prefer the cupboard space). I would like to take my slow cooker with me anyway (since it provides such easy, fuss free meals) so this would be a bonus if I could bake in it.

Funnily enough, this reminds of some of my disasters when I was a new bride. My DH had a single mate who would drop in from time to time and I’m sure every time he came I would have some kind of disaster in the kitchen. One time I attempted an apple cake in the microwave (my 1 and only attempt to bake a cake in the microwave) and it was sitting on the bench looking a little like the photo above (only not brown) when he dropped in one afternoon. It’s a bit of a joke between us. I can cook….honest!!!! Just not everything I make turns out quite how I’d planned.

As for the above disaster. DH turned it into a masterpiece by making some chocolate sauce, heating it up and serving with chocolate sauce and cream. Waaaayyyyyy too yummy for my waistline! The kids don’t seem to mind eating up the rest of the *bits* either. So, not too much will go to waste (only to waist).

To tie this back in with my kitchen electricity usage audit posted earlier today - total cooking time in the slow cooker was around 2 hours so cost approximately 4c. To bake a cake in my oven would have cost around 30c (plus heating up the house).

IF I do better with my next attempt, I’ll be sure to proudly show off my efforts. If not, you may never hear me say another word about baking a cake in a slow cooker.

I find one of the most satisfying feelings in the world is knowing we have a fridge full of fresh, healthy fruit and vegetables. That can prove to be a challenge out here where fresh anything is hard to come by. Of course, the vegies in our garden rarely make it to the fridge. I prefer to harvest them right before cooking or eating. So I hope the time will come when a fridge full of fresh vegies is less of a satisfaction than a garden full of fresh vegies. But for now I’m very much a novice gardener so I have to settle for the next best thing - being able to actually buy fruit and veg that is reasonably fresh.

While we were away we were near some market gardens and I’ve found a little shop that seems to hold lovely fresh produce at reasonable prices. So I did quite a big spend up. Even bigger than last time when I spent almost $50 there. This time the total was closer to $60 but I did buy a few “treat” items so that would easily account for the extra $10 spent.

“Treat” items were:

* punnet of strawberries for $1.99
* a whole pineapple - this is the first time I’ve ever bought a whole fresh pineapple. I hope it is nice - it sure smells nice!
* seedless red grapes (price wasn’t cheap but was okay and the kids really love them)

My biggest bargains were:

20kg carrots for $3.80 - I usually pay nearly $2 per kg. These are “juicing” carrots but we often find they taste nicer (sweeter) and I don’t mind having the less “nice” looking carrots when they’re so much cheaper. Now to find ways to use up 20kg of carrots! LOL. I’m thinking I’ll grate a heap and freeze to add to spaghetti bolognese sauce etc.

Bananas for $2.20 per kg. Cheapest I’ve paid for bananas in years!

Apples - bought 8kg and they ranged from $1.50 for 2kg to $1.90 for 2kg. Here I pay $5-$6 for 2kg usually.

What else did I buy:

* 20kg desire potatoes. The lady at the shop tells me that these last longer than white potatoes
* 2 large sweet potatoes
* whole cauliflower
* 2 large zucchini
* 2 head broccoli
* 1kg bag tomatoes
* half a dozen lebanese cucumbers
* 4 lemons (at DS’s request - he eats them like they are!)
* 2 cobs sweetcorn

Think that is all. Anyway, it seemed like quite a lot of food for just under $60. Thankfully we had the camper trailer with us - couldn’t have fitted those large bags of carrots and potatoes in any other way!

Now I just need to make sure I use it so that it isn’t money wasted.

I’ve been busy making pies this morning. My 9 year old was wanting me to make *real* pies this time. My first attempt was chicken and vegetable pies (which were yum in my opinion but not so yum according to the kids) and my second attempt was steak and mushroom (which went down slightly better with the kids). So today I’ve been making *real* pies with mince and gravy.

Hopefully they won’t notice that I’ve added TVP and red lentils to the mixture. LOL. I actually made up the mix in the crockpot yesterday. Today was making the pastry and rolling it out and assembling the pies. It’s a bit time consuming but I don’t really mind. To me it’s worth it to know what has gone into my pies.

This time I used bought mince but from now on I’m thinking of making my own mince. I bought a large beef roast on sale recently and chopped it up and put it into my food processor and it made lovely looking mince. The smell almost put me off meat for life but it’s nice to be confident of what we’re eating. I do have a couple of packets of bought mince that need using though so one of those went in the pie filling.

Here’s a picture of my “pile of pies”:

Like all good bloggers, I hid the ones that didn’t look quite as good on the bottom of the pile. LOL. I don’t know why I get so hung up on perfection. After all, there is something so clinical about food that all looks *exactly* the same isn’t there. Here’s a slightly more close up view of my pies:

I’m trying to work out how much they cost to make. Most of my figures are approximate/guestimates.

For the filling:

2 cups TVP - 80c

1 cup red lentils - 30c

574g mince - 3.44

4 Tbsp gravy powder - 20c

2 Tbsp cornflour - 5c

hearty beef soup sachet (I didn’t have any beef stock) - 25c

1 Tbsp tomato paste - 20c

shallots - from the garden, cost negligible

salt & pepper - cost negligible

water - free

Total $4.99

I used just over half the mixture (froze the rest for another time) so approx $2.50 or slightly more.

Pastry:

250g butter - $1.10

2 3/4 cups plain flour - 30c

2 3/4 cups SR flour - 30c

Total for pastry: $1.70

Total cost for 20 pies: $4.20 so 21c each. Bargain!

If you want to make up the pastry you add 1 cup hot to butter and mix until butter dissolves. Then mix the lot together with the flour (I use a dough hook on my Kenwood). Then I shove it in the fridge to cool down a bit to make rolling out easier.

I made a discovery today with the pastry too. With using up the scraps, instead of trying to squish them together in a ball and then roll out again (which is hard as the pastry gets tough), I just overlapped all the rolled out bits and rolled them together. Was much quicker and easier and they seemed to stick together alright (just don’t use too much flour on your board the first time round).

I can’t vouch for how my filling recipe (if you can call it that) tastes as I haven’t tasted it yet. DH did a taste test last night and told me it tasted nice so fingers crossed it passes the family test at tea tonight. We’re having meat pies, chips and salad for tea tonight. It’s fake take away night tonight.

I think I must have been bitten by the cooking bug these past 2 days. Yesterday I made a big pot of tomato and vegetable soup (having some for lunch right now in fact). Also made an experimental batch of crumpets. Added more raising agents to try and get a lighter crumpet. I did succeed in a lighter crumpet but had very few holes so I’m still going to experiment with the recipe a little more. I also made the pie filling yesterday. Today I have made the pies and a batch of yoghurt as well as some spreadable butter (butter and olive oil whizzed together).

I’m looking forward to a nice quiet afternoon this afternoon!

Various circumstances have altered my week so that I haven’t yet done a grocery shop. I don’t have any other *need* to go into town other than to buy food so I’ve given myself the challenge to see if I can make it until next Tuesday without needing any groceries. Since I shopped Wednesday last week, that will be just under the fortnight between grocery shops.

Today is the kids last day of school for the term which gives me a little bit of breathing space in terms of finding suitable things for their lunchboxes. It does provide a little bit of an added challenge though in the sense that they tend to eat more during the holidays - particularly in between meals.

Here’s a bit of a run-down on potential problem areas:

FRUIT - Obviously this is something I would usually buy fresh each week. We have run out of bananas but do have 3 apples, 1 pear and about 2kg oranges in the fridge. Also some frozen stewed pear, a tin of pears and a tin of apples. So we *should* be able to manage on what we have left for the next 4 days. One thing I don’t want to do during this challenge is make compromises to our health.

VEGETABLES - I have almost enough potatoes for 3 main meals so should be able to stretch to that. Monday night on the menu is tuna patties and I have 1 meal left of Deb potato which I usually use for tuna patties (that way I don’t have to make the mashed potato in advanced). I have enough yellow veg with several kg’s of carrots, a whole butternut pumpkin and 1 sweet potato. Also have 1/2 red cabbage and about 3kg of frozen peas. So that should get us through until Tuesday. Of course, my next challenge will be that next week I’ll have to stock up fully rather than adding to what I have on hand - fingers crossed lots of fruit and veg is on special locally next week.

BREAKFAST - Could pose a challenge. We are nearly out of most cereals. I have just made up some more muesli so that will help for DH, DS and myself. The kids often have toast in the school holidays but there is only 3 loaves of bread left so not sure how we’ll go there. Was thinking I’d make up a batch of crumpets but flour is getting low so I may have to choose between baking snacks or making crumpets. Need to investigate a little further here.

BREAD - 3 loaves of white bread left in the freezer. Do have a batch of Soy & Linseed in the breadmaker now. Hoping DH will eat that and leave the white bread for the kids. We tend to go through about 1 loaf a day so just need to make that stretch out a little. If I can come up with lunches that don’t involve bread, that will help.

SNACKS - I had been planning a bit of a bake up for the school holidays as the kids are constantly looking for something to eat. Being low on flour is a bit of a challenge. Do have plenty of ingredients to make yoghurt so will need to make sure I’m on top of that given it takes about a day by the time it sets and then chills. Also have plenty of popping corn. It’s really only a few days so we should be able to get by.

There is definitely no shortage of food in this house. No danger of anyone going hungry. I think the biggest challenge will be making sure everyone still eats a fairly healthy diet and being a little more creative than usual where they are a few gaps in what we’re used to eating for particular meals.

Actually, I’m quite looking forward to it. Don’t mind a bit of a challenge. The best bit is going to be the head start we’ll get on the grocery spending challenge for the month!

Here’s a list of what we’re planning on eating this month. There’s a few days missing and I deliberately haven’t included dates this month as we’ll be away for a few days (and thought it best not to publicise the exact dates we’ll be away). The only meat item I need to buy for this plan is 1 meal of fish. I do like to be at least a month ahead in my meat supplies as that way I can just buy meat when it comes up at a good price.

I’ve decided to give up on using the menu planning sheet from www.cindysporch.net as I find it too frustrating having to wait until a few days into the month to do my plan. So I’ve made up a basic table in Word and that’s working quite well. Today I made some changes and it was so much easier to just make the changes on the computer and then print off another copy.

I was just looking at last month’s menu plan. Only 11 changes made for the month. LOL. But that’s okay as it’s meant to be a plan not a straight jacket.

Anyway, here is the list.

Pancakes
Corned Beef
Corned Beef Hash
Pumpkin Soup
Southern Fried Chicken
Sausages in Gravy
Quiche
Tuna Patties
Spaghetti Bolognese
Mince & Lentil Loaf
Macaroni Cheese
Pizza
Turkey Patties
Toasted Sandwiches
Snapper
Beef Pie
Tuna Mornay
Tuna Mornay
Lamb Chops
Pasta Bake
Chicken Kebabs
Fried Rice
Soup
Fish Fillets
Roast

I tried something today that I’ve not tried before (at least I don’t think I have - not sure how reliable my memory is at the moment). On Tuesday I cooked Roast Beef in the Slow Cooker. It’s one of our more “decadent” meals - costing a little more than some of our other meals. That’s not the bit that I haven’t tried before. Read on….

I left the juices in the slow cooker overnight to set and yesterday scraped off the fat from the top, added a kettle full of water, turned the slow cooker back on and …. ended up with beef stock. Don’t laugh. It might sound obvious to some of you but it’s something new for me (you’ll have to humour me here). I added some soup mix last night and cooked that for a while. Then this morning I added some chopped carrot, celery, onion, potato and sweet potato (basically put in what I had on hand). I did add a single serve sachet of hearty beef soup that was in the cupboard (what I bought it for I have no idea so using it up seemed like a good idea) and a spoonful of minced garlic for extra flavour.

Then today when I was chopping up the leftover meat to make into a shepherd’s pie, I threw in a few bits of the meat as well. Mmmmm…. I’ve just had some and it’s very nice (even if I do say so myself lol).

I’m feeling pretty happy about the outcome of this experiment (which is an improvement on the outcome of some of my other experiments of late). Out of one piece of roast beef I usually try to get 2 meals (3 if it’s a bigger piece). With the soup, I now have 3 meals plus some lunches. Plus 2 feeds of scraps for the cat.

Finding ways to stretch meat that little bit further and make use of as much as possible (minimising waste) is one of the most effective ways I’ve found to cut our food budget down.