Tuesday, August 15, 2017

Rememberance of My Grandma

      Do you remember anything that your Granny did that brings back special memories?  I do!  One in particular was my Grandma's love of flowers.  She used to have rows of flowers in the garden and also in pots all over the house and yard. One particular container was an old galvanized wash tub that sat on a stump just outside of the back door.  Everytime you went in and out of that old wooden screen door( I can still hear the Thwack as it slammed) you saw the tub of Moss Roses she grew there. They were a beautiful mix of summer color that I haven't forgotten to this day.  She would plant the seeds very closely so the plethora of moss roses hung over the top of the tub.  I always loved those flowers.  Loved the quantity of beauty they encompassed, loved the variety of summer color they provided.  Great memories of my Grandma!  So in order to keep those sweet memories alive, I too have a galvanized container of moss roses!  I haven't found a huge wash tub for them yet, but just a galvanized bucket-my own small reminder of my Grandma!  Here is a pic of them so far:












   I am sure Grandma is smiling down on my little bucket of moss roses right now!!
 Do you have any special reminders of loved ones in your yard?

Memorable Blessings to you all,
Lisa

Quote of the Week


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Thursday, August 10, 2017

Quote of the Week











   When life gives you 100 reasons to cry, show life you have 1000 reasons to smile!!
                                         ---Unknown

Monday, August 7, 2017

Last Week's Frugality

Dried spinach, onions, and soup mix oven canned for my pantry!



  Last week we basically had a low spend week--just the basics we needed such as gas, milk, bread in addition to our budgeted groceries.   I was able to start building my pantry in the canned soup category for the coming fall and winter.  I like canned soups just in case of power outages.  Its easy to heat over sterno or a candle and is good!  I was able to add 3 of the family sized cans and a couple of the regular cans of canned soup to my pantry stash.  Not a huge thing but every little bit helps! 

    I was able to oven can some dried foods I purchased from Augason Farms last month!

    I also grated and froze zucchini in 2 cup baggies for winter use! Zucchini bread and fritters are yummy!
  I also had a pretty good sized cake/cupcake order! Some extra money to buy gas and some groceries with! Yeah Me!
    I have a challenge in  mind for you all.  Use $10 a week/biweekly or monthly (whatever your budget can handle) to build your pantry stash.  Put up food or dehydrate frozen peas, whatever you need to add to your pantry, squeeze $10 from your food budget to build it up for the coming cold weather.  Please share what you have purchased/added to your pantry stash so we can see how far you can make $10 stretch! We can touch base every week on our progress!


  I was able to get 4 qts of strawberries for $1 per qt.  That is as good as it gets here in NKY!


Well, that's about it for me--what have you saved on lately?  Remember to check back in next Monday about your challenge-see how much you can get for $10 to build your pantry!


Blessings,
Lisa


 
   
  




  

Friday, August 4, 2017

Zucchini out the Wazoo




Hello Readers,


  This is another way to use up all of that zucchini! I was able to get half a batch canned!  That will be enough for my family for the next year!


Bountiful Blessings,
Lisa











Zucchini Relish       
































       



















                                     

      Directions

      1. SOAK.
      2. Grate zucchini in food processor, along with onion and bell peppers.
      3. Mix salt in with vegetables in large plastic bowl.
      4. Let stand overnight.
      5. Next morning, rinse thoroughly in a large strainer and drain well.
      6. MIX.
      7. Place shredded vegetables in large heavy pan and add remaining ingredients.
      8. Mix well and boil for 30 minutes.
      9. Pack and seal in hot sterilized jars
      10. Water bath can 15 minutes.                         
                   This is a super recipe for beginners!










      Monday, July 31, 2017

      Quote of the Week

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      Last Week's Frugality




       

        Last week was  a very tight week financially as I have used up all of my PTO at work due to my cancer.  My check was short over $200 last Friday. Boy did that hurt!  I had to push back some bills until next check (I hate doing that) but it has to happen.  WE basically have had a spend free week-except for a few things at the grocery-Milk, eggs (which were on sale $.69 for 18 eggs!), and bread.

        We have not gone anywhere (except Kroger for meds and basics)to spend or to use up my gas. Staying home and not spending is the best way to save!!

        I have been eating breakfast at home each morning—I got into the habit of eating breakfast and lunch at work because I didn’t feel up to the extra work involved with making b-fast or packing my lunch!  But needs must and I am trying to eat at home and pack my lunch everyday! Lunch was catered at work Wednesday!

        I made up a menu for dinner this week using what we have on hand and trying to reduce costs of each meal a little.  Like having spaghetti with sauce (Prego I found on sale at Meijer) and very little ground beef. Just cut the amount you usually use in half.  If the budget is uber tight, then cut meat out totally. 

        We were gifted a large mess of green beans by my cousin which we cheerfully broke and cooked!  We ate on those beans for 3 days!  Leftovers are a great way to save!

        We were also gifted 7 large zucchini, and several cukes from my uncle-Thanks Uncle Howard.  I am grating the zucchini, and packing it into 2 cup portions for bread this winter.  We also use it in a Spring pasta stir fry with noodles, and also grill slices of zucchini as a side dish! Waste not Want not!   

        Well, that’s about it for last week. What have you done to save money lately??

      Frugal Blessings,

      Lisa

       

      Saturday, July 29, 2017

      Zucchini out the Wazoo



      This is one of my Family's favorites to use up zucchini out the wazoo! It is a  Pampered Chef recipe!! Yummy!!!

      Spring Pasta Stir-Fry

      This colorful stir-fry is a light main-dish meal, just right for any night of the week.

      Ingredients

        Image result for zucchini
      • 1 package (12 ounces) uncooked fettuccini noodles
      • 1 large carrot, peeled and cut into julienne strips
      • 1 small yellow summer squash, cut into julienne strips
      • 1 small zucchini, cut into julienne strips
      • 3 plum tomatoes, seeded and cut into strips
      • 2 tablespoons olive oil, divided
      • 2 garlic cloves, pressed
      • 3/4 teaspoon salt, divided
      • 1/4 cup snipped fresh basil leaves
      • 1/4 teaspoon coarsely ground black pepper
      • 1 ounce shaved fresh Parmesan cheese

      Directions

      1. In Executive (8-qt./7.6-L) Stockpot, cook pasta according to package directions; drain. Return pasta to stockpot; keep warm.
      2. Meanwhile, prepare vegetables. Using Julienne Peeler, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds using Core & More; slice tomatoes into 1/4-inch strips.
      3. Heat Stir-Fry Skillet over medium heat. Add 1 tablespoon of the oil and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.
      4. Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately.

      Yield:

      • 8  servings

      Nutrients per serving:

      Calories 180, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 7 g, Sodium 360 mg, Fiber 2 g




      Please note that you can add veggies or subtract veggies--This is a very forgiving recipe!!


      Delicious Blessings to you all,
      Lisa

      Friday, July 28, 2017

      Zucchini out the Wazoo!

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       What to do with boatloads of zucchini?  Shred it, squeeze the water out of it, and freeze in 2 cup baggies for bread all winter long! That's what!  Sop you can make chocolate zucchini bread for your family--trust me they will love it!! 
        Here is my favorite way to use zucchini:
        
            Chocolate Zucchini Bread

      Ingredients

      • 2 cups sugar
      • 1 cup canola oil
      • 3 large eggs
      • 3 teaspoons vanilla extract
      • 2-1/2 cups all-purpose flour
      • 1/2 cup baking cocoa
      • 1 teaspoon salt
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 1/4 teaspoon baking powder
      • 2 cups shredded peeled zucchini

      Directions

      In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray.
      Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
      Originally published as Chocolate Zucchini Bread in Taste of Home August/September 1994, p14

      This bread is amazing!  I add some raw sugar crystals to the top for a little sweet crunch my family loves! Hope you are blessed with enough zucchini to be able to make this all winter long!

      Bountiful Blessings to you all,
      Lisa