Thrifty Thursday: Bar Soap

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Image © Nevit Dilmen, CC BY-SA 3.0

When did liquid soap become ubiquitous? I recall when I made the change for handwashing in my home; I had a cat that obsessively licked bar soap, and I thought it might be bad for her. Over time I became more aware of the environmental consequences of liquid soap: more fuel for transport; unnecessary ingredients, including some that have been shown to be harmful; all those plastic containers. Once Mari was old enough to hold a bar of soap, long after the cat had spent her 9 lives, we gladly made the change back.

Pros of Bar Soap:
– Minimal packaging
– Long-lasting
– No anti-microbials
– Easily available in unscented form, or naturally scented
– Soap dishes never wear out and are easy to “refill”
– Lots of fun options for soap dishes – beautiful china, interesting rocks.  I use seashells that we collected on a family trip.
– Lower cost per handwash
– Takes up less space in the cabinet, so easier to buy in bulk, with further cost savings
– Less weight for transport (liquid soap contains water, which weighs 8 pounds per gallon)

Bar soap demonstrates the green triangle about which I first read in a simple living book: if something is good for one aspects of health, budget, and the environment, then it is likely good for the other two as well. Three priorities met with one small effort!

Brunch on the Patio Plans

It’s a grey, slushy Saturday 2 days post April blizzard, my husband has been with my father-in-law at the clinic all day, and I’m needing happy, sunny thoughts of friends and summer.  So!  I’m going to “plan out loud” right here on the blog.

I’ve been missing a lot of longtime friends in the time since our littles have come along.  Many of them already had their own littles, or have had some since as well.  We have a fantastic back yard with a great deck and now a huge play structure!  So!  I was thinking a few months ago, why do we always stress out about a restaurant that we have to figure out where to go, where to park, and entertain the kids instead of talking and enjoying each other, all at the cost of approximately $1,000,000 for the meal?  We could be enjoying our backyard on unlimited time, a far cheaper meal, and the kids don’t even have to behave.

That time has come!

I want to have a menu that is the same every time, to save on stress, mainly.  The easier this is, the more likely it will be to happen.

I polled the members of a local women’s group about a set menu for friend brunches on the patio.  Requirements:  some kind of main that is gluten free (for me), and pretty much otherwise – just easy.  I posed the idea of an egg bake and they riffed on it.  These lovelies came up with tons of scrumptious ideas for meatless or meat-full, and other customizable ideas like fruit and yogurt parfaits.

Egg bake ideas:

  • With hashbrowns for the “crust” so it’s GF – saute the hashbrowns before adding egg & baking
  • Mushroom, asparagus & gruyere
  • Bacon, cheddar & chives
  • Veggie only for vegetarians, breakfast meats on the side
  • Sausage, onions & peppers with or without cheese
  • Tex Mex egg bake
  • Cheesy Croissant Brunch Bake with caramelized onion, brown sugar ham, sauteed spinach, cheese, and croissant crust (though I’d omit that for GF purposes)
  • Biscuits & gravy egg bake
  • Baked eggs with tomato, cottage cheese, Monterey Jack or Colby cheese, broccoli or spinach

Side dish ideas:

  • Cut fruit
  • Bread
  • Yogurt granola cups – bake the granola in the bottom of a muffin cup and top with yogurt, or just have yogurt with a bag of granola and some little bowls/cups
  • Mimosas & bloody bar
  • Baked bacon

 

 

 

Thrifty Thursday – Helping the Planet

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Image by Trish Steel and geograph.org.uk. Licensed through CC BY-SA 2.0

Thrift saves money, but it saves many resources, too. Reducing waste and maximizing use of resources can be a strong motivation in developing frugal daily habits. A few ways in which I consider our household reduces the national waste average are:

Reducing food waste: The planning begins when shopping – are the fresh ingredients in the cart enough but not too much for the coming week?  Once home, I cook most vegetables in advance – this saves weeknight time while cooking the vegetables at maximum freshness. When we do eat out, I plan ahead by taking a container and an ice pack.

Buying less new stuff: Manufacturing plants provide jobs, but they also use fossil fuels, water, and raw materials that have in some way been harvested from the planet. Shipping new items is also energy-intensive. Plenty of new items still enter our house, but I view any reduction as a positive.

Buying less packaging: Many new items are contained within single-use packaging. It seems silly that so many things are still sold in boxes or, worse, those hard plastic shells that must be cut open and discarded.

Reusing and upcycling: There is a challenge in finding new purposes for things that would otherwise be discarded. Old sweaters yield one-of-a-kind hats and mittens. Worn-out sheets and cardboard shipping boxes become weed barriers under mulch. Retail food packaging containers are often sturdier than purchased food storage containers. Before discarding, ask the question: What else could this be?

Scarcity v. Abundance

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I’ve been pondering a concept lately and that is the idea of financial abundance deriving from frugality or a scarcity mindset, and that of financial abundance deriving from an abundance mindset.

For years, I doggedly pursued frugality as paramount.  I was on message boards where frugality was held up as THE way to early retirement.  Basically, spend ONLY in accordance with your values so that you retain as much as you possibly can in order to liberate yourself from outside employment.  And then often, it became in my mind: spend as little as possible for the sake of doing so.  Case in point:  I was in therapy after my son was born for post-partum depression and part of what was stressing me out that particular day was that we were always arguing about supper – what to have, who would make it, etc.  We were both working full-time in high-demand, moderately high-income jobs with an infant at home.  It was tough in many ways, but we had plenty of income.  When the therapist suggested that we buy an assortment of convenience meals, salad fixings, etc., I remember thinking and maybe even saying, “but that will cost so much money!”  And it was kind of a wake-up call.  I was punishing and stressing myself out for no good reason.  We had tons of resources right in that moment, and I was thinking thoughts that made me feel like a pauper.

With that, I started to spend. I did almost a 180 on spending.  I started buying and even had my word for the next year be “permission,” mainly to get over the feeling that I was not supposed to spend any money at all, OR any money without consulting with my husband, even though I actually earned more money than him.  (Mind you – none of this imposed by my husband.  Allllll me.).

Since I’ve joined The Life Coach School’s Self Coaching Scholars program, I’ve been exploring money concepts and thoughts again.  Brooke, like many others, teaches about creating feelings based on thoughts of abundance.  I’m not yet super clear on how to apply this to my own life.  I’m not over the idea of early retirement espoused in the voluntary simplicity literature and movement.  I find it very appealing.  But for me, it’s always been about escaping the work world, about NOT having the freedom and fancy-free life I imagine I’d have when early-retired.

So I guess one way I’m trying to live the idea of abundance versus scarcity is in thinking about the business I plan to start (website is still a skeleton, ‘kay?) and WHY.  Initially, it was for reasons like freedom, not to have a boss, etc.  Just like for ER, those reasons are to escape something.  It won’t work.  I will find some other way to feel restricted or constrained in my business.  So I’m trying to envision what I HAVE that I can bring to the business, not what I’m trying to GET.  I will serve.  I will bring my experiences to share with others.  I have everything I need right now, so I don’t need the business to be anything more than that right now.  And from there, I will not be focusing on what I DON’T have, I’ll be focusing on what I DO have.  And even if my trajectory takes the same amount of time, I will feel so much better along the way.

I do have one old and funny story about this, though.  I dated soooo many guys in the ten years leading up to getting married.  Obviously none of them worked out, for so many reasons.  So one day I’d had it.  I threw my hands up – I was DONE dating.  And didn’t go on the dating sites, and quit looking at every man as a potential partner I had to impress, and did my own thing (including, LOL, paying down a ton of debt and locking in some of those frugal behaviors).  Anyway, it was then that my now-husband asked me out.  And I’d known him for 2 years!  But I was never able to see what was right in front of me for focusing on what I DIDN’T have – a good boyfriend.  It was when I released the scarcity that I was able to get the best boyfriend.  ❤ ❤ ❤

I am still finding my way with this concept.  What are your thoughts?

Thrifty Thursday – The Grocery Budget

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Photo by Liz West, cc-by-2.0.

I don’t always monitor all expenses, but I periodically track for a few months to see how close we’re adhering to our budget. Groceries are one area where there is some flexibility in the monthly budget, but with the numerous decisions made in a week’s shopping and cooking, it’s easy to exceed intended expenditures. After reviewing the past two months of spending, I found that our grocery spending is slightly less than half of the USDA thrifty food plan estimate for our family, even in the winter when we don’t have free garden produce. A year ago, before Mari became a vegetarian, we were exactly at the half-of-thrifty mark. I was so startled by this that I’ve checked it twice. I guess I should look elsewhere for places to save in our budget.  Every week I ask Thom and Mari if there’s anything they’d like in the coming week’s meals, and it’s usually the same things, with no unusual grocery purchases.

Our grocery routines appear to be working for us. They are
1. Buying in season and shopping the deals. I buy groceries primarily at Aldi and Costco, with periodic trips to Fresh Thyme, Trader Joe’s, the Asian markets, and the food coop, depending on what we need, averaging 2 stores/week.
2. Pantry and freezer. I never worry about running out of groceries in a snowstorm. And very rarely will I stop at a store to get one ingredient. Fewer trips generally result in less spending.
3. Near zero food waste. I freeze leftovers in meal-sized portions, and many of them become my workday lunches. I cook a lot of produce without seasoning so that it can be refrigerated or frozen until I’m ready to add it to other meals (and season then).
4. Cooking everything. Breakfast, lunch, dinner, every day. It is the routine now and it makes a meal out far more special than when Thom and I ate out most weekdays in our early years together. And it should be a special event, because a decent restaurant meal for 3 costs as much as a week’s groceries.
5. No soda or junk food. If we want dessert, we make it. Our usual snacks are fruit, popcorn, homemade bread, or homemade trail mix. I think that my great-grandmothers would recognize all the foods in my pantry, aside from the large array of spices for foods of the world.  (Except the broccoli.  My dad tells me that he never saw broccoli when he was a kid.)

Thrifty Thursday: Finding Rewards

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Small thatched cottage on Wellington Road near Church Aston
cc-by-sa/2.0 – © Jeremy Bolwellgeograph.org.uk/p/3128236

It’s been a thrifty week. We’ve all been at work or school for long hours, and it’s been fairly cold. None of us has any desire to go out in the dark and cold for anything unnecessary or superfluous. I’ve been so pressed for time that I was utterly thrilled to find two jars of soup in the freezer last night to finish out my workweek lunches.

I’m reading James Clear’s Atomic Habits in an atomically slow fashion – about 3 pages/day during my work lunch (I’m guessing I’ll beat my coworker, who is reading Chernow’s Hamilton in the same manner). Today I was reading Clear’s summary of the cue, craving, response, and reward progression that everyone consciously or unconsciously experiences many times each day, and it occurred to me that Thom and I both find rewards in our frugality.

What are the rewards to which we have conditioned ourselves?
The challenge of making something by hand
The security of savings
Creating things that are better in some way – unique or tastier or containing our favorite materials – than we could purchase

Some might say that I need more excitement in my life, if leftover soup is that exciting.  But why would I want to change the ability to experience happiness over such little things?

 

Thrifty Thursday

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Evelyn Simak / A traditional cottage garden (CC BY-SA 2.0)

Most days are thrifty at Cottage Berg, so I admit succumbing to alliteration, but I do find regular reminders to be helpful when working toward a goal. Today’s thrifty habit is Meals that Clean Out the Fridge (or Freezer). Having learned to make use of random bits and scraps of leftovers has been a key skill in reducing food waste in our house. They are all either refrigerated or frozen in containers, and about once weekly I make a meal that can use up random vegetables, legumes, potatoes, or meat.

This is probably where casseroles originated. My mom never really made them, so the first time I saw a recipe I was stunned at all the work involved. But when everything is already made and leftover from another meal, they are very cost- and time-efficient. And that is true of most of these meals. Most are adaptable to use either cooked (neutrally seasoned) or raw vegetables; cooked vegetables should be added just in time to heat through.

Sometimes little containers get shoved to the back of the freezer or fridge.  I really hate to throw out food or clean moldy containers, so nearly emptying the fridge between shopping excursions is a good habit, and if I don’t have an idea for how to use something within a few days, I move it into the freezer.  The things that get lost in the deep freeze may become dessicated over time, but are still perfectly useful in a soup or chili.

Examples of perfect vehicles for random leftovers:

Frittata or omelet
Fried rice or bibbim bap
Soups (minestrone, for instance)
Enchiladas
Chili
Stir fry
Flatbread with toppings, or filled crepes

And then there’s always the Leftover Buffet.

Tonight I drive the carpool, and I need a quick meal to cook when I get home that will use up about two cups of cooked cabbage.  Soup is a good candidate, but I won’t have time to cook it after I get home, and am gone far too long to consider the slow cooker (after about 6 hours, in my opinion, it just tastes overcooked).   Plus, it’s Thursday night, the Night of Greatest Fatigue (I completely understand why Thursday night was meltdown night in Mari’s first years of school).  So, it will be simple: an unfilled omelet with green onions and Jarlsburg cheese, with leftover roasted potatoes and cabbage.  And then I will don my pajamas and read with a purring cat.

How have you reduced food waste? What are your weeknight go-to meals?