This is the road that goes past our farm
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Use it up,
Wear it out,
Make it do,
Or do without.
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~~My mother and my grandmother were known for their ability to pinch the penny twice.
Nothing was purchased unless there was no other option.
I am not as careful at penny pinching as they, but I do enjoy trying to figure out how to make do with what we have.
~~I use to make a menu for the week, but too often I would discover leftovers and partially used containers of food going bad in my refrigerator.
One of the ways I have learned to save money is to be certain that the food in the refrigerator is used up each day.
I start by making a list of meals that we will eat over the next several days, without specifying which day we will eat them.
I always have a couple of items from the freezer thawing in the refrigerator so that we can make something from that list of meals when we need to.
Then each morning, as I begin to plan the day, I look at the list of suggested meals and open the refrigerator to look over what I have there.
Sometimes there is enough for us to make a meal out of the leftovers, which is great for lunchtime so the children can come to the kitchen and heat something up whenever they are ready to eat; I just pull the containers out and set them on the counter so that they know what the choices are.
Other times, I get creative and come up with a meal plan that fits what is in the refrigerator.
If there is nothing to use, I go back to the menu.
~~This week I noticed that I had some cooked hamburger and the remainder of a can of tomato sauce in the frig left from the stuffed peppers I had made the day before; I had made fewer peppers than planned because only my daughter and I had eaten them.
So I decided I would make chili to use up those ingredients.
I put the hamburger and tomato sauce into a large pot and then added more tomatoes, chili beans, and chili pepper; I also added the remainder of the hamburger-tomato-wild rice mixture that had not been used in peppers...and warned the family that those few "black things" floating in their soup was wild rice and not some unknown entity.
No one complained--they said the chili was good!
~~If the menu calls for green beans, but there is a head of lettuce that needs to be used up, and if it would go well with the meal, then I make the switch.
If I plan to make soup, and leftover broth can be added, then it does not go to waste; tonight I am going to poach some fish in a cup of white wine and sliced onion, along with the beef broth left over from our last roast.
Sometimes I find two or three different kinds of fruit left over from past meals--not enough of any one of them for a the whole family.
That is when I pull out enough bowls for each person eating, and I begin to fill each dish with a serving of fruit; when the family comes to eat, each can choose a bowl--first come first serve, in case anyone complains.
~~As long as I always remember to open the refrigerator door and rummage through the containers to find something we can use, I do not have food spoiling and being wasted. It is a penny pinched twice.