A bit back I asked on FaceBook how you defined Frugal and got quite an interesting variety of answers.
Frugal,to me, means taking the time to research the product with the best value ratio. That is not necessarily and in fact rarely is the least expensive.
If I heard it once I heard it a million times growing up that what is what worth having is (a) worth working for and (b) worth waiting for and of course the occasional “when you have job, you can waste your money that way if you want”? Tough love was often a staple in our home. My parent grew up during the depression so frugal living was embedded and I guess passed on.
There are many reasons for frugality – and at different times in my life, I have probably been motivated by any or all. For some, it is how you were raised. Others are frugal because they must be – whether by sudden change in circumstances or simply attempting to live within their means. Another common reason is to be mindful of how one spends so that one can afford other things (that worth working/waiting/saving for thing)
A frivolous frugal is my unwillingness to work with cheap yarns. If I am going to put that much of my time and energy into a project, then I want the best quality materials. so that means careful spending in other areas to afford the better yarns. It also often means fewer projects, but frankly that is okay.
Sometimes it means eating a LOT of hamburger meals so for a special occasion that expensive roast or exotic dessert is “on the table”>
There are more, but these seem to be the often cited.
Notice I have not mentioned the words cheap or miserly because really they have nothing to do with Frugality. Besides I prefer to focus on the positive when possible. And, as a smart mentor once told (well more than once) Cheap Can Cost You Dear – so that is not frugal.
Over the last years (even back to the hey day of Compuserve and Yahoo groups) I have been reading and occassionally commenting in “lists” and groups that focus on living frugally or “sustainably” or even some survivalists = because you can learn somethings even if you do not agree with the reasoning.
Today, the due diligence is a whole lot easier because so much information (although sometimes with questionable accuracy) available on line the “job” is much easier and as often as not can also be over whelming.
One thing I do know “for sure” is that I very much value the “habits” taught by my parents and several wonderful women who taught me cooking, knit, crochet and sewing basics as neighbors and “long distance” – not too mention parents who also instilled the importance of taking care of what you have “so it lasts”… because without them, there have been times in my life where those lessons were invaluable.
I do NOT consider myself a paragon of virtue – there are far too many times in my life where I listened to my heart over my head and that usually does not end well. But I have been very fortunate in many ways and so give thanks to those who have taught and otherwise helped me over my lifetime.
The question is always where to begin. for most I have often read it all starts with a need (whatever that might be) and a willingness to understand and determine “Need” vs “Want”
But there is no reason why one can’t learn the habits and how-tos before the emergency.
P.S. I have no idea where this line of thought is headed, but suspect there will be more – and of course I welcome your thoughts and experiences – because we can learn from each other.
It all started when the impossible happened. I ran out of Ricotta – an event which has never happened in my entire life. And something that must be prevented at all costs from occurring again.
Step 1: Check local library for cookbooks and wonder of wonders found on that REALLY Looked nearly perfect for my needs. For my Dairy Free friends, there is even a version that may be of interest to you as well
These are the Amazon links, although you may be able to find it for free – but if you do interact with these links, it is possible I may benefit from your purchase.
Since my experiments may need to be suspended for a few weeks (no wifi and unlikely they will set me loose in the facility kitchens, no matter what my first degree says “Hotel, Restaurant and Institutional Management” at the ReHab facility) Feel free to give either book a try and let me know know it goes.
Meanwhile something to look forward to in the New Yea! (the cooking not the physical therapy)
McCormick’s
is a “local” Maryland company and other than price is good quality –
In the past, I have found their recipes to be reliable – although since I
make my own blends – had to make some adjustments. But, for Beets
& Cauliflower – you are on your own.
This is not an affiliate link so far as I know, but if you are going to use Amazon to make a purchase, my “entry” for the tiny bounty for some purchases is… I “think” …. https://www.amazon.com/shop/wheatcarr
If you try them, I hope you will let me know from the perspective of “I already like Cauliflower” or “I will eat it” Pretty sure my group – The Can’t stand the smell so won’t be making this and now that I am an adult, you can’t make me won’t have much to say
Meanwhile, so far they seem to be the only brand that has a “table IODIZED Sea Salt and given my odd eating habits, it is good for me to have that option. It is has actually become quite common in many chain grocery and much more reasonably priced than either on line or in the Morton web site.
I don’t like the smell of Cauliflower cooking and do not like the flavor of raw – but many otherwise normal people seem to actually like it OR do not hate it and finding it helpful in the success in conjunction with Keto.
Same as the Hamilton Beach Artisan Bread and Dough Maker – Fiona Floral Model 29889 I received the Pioneer Woman version as part of the Hamilton Beach Ambassador program and while have not yet done as much with it as the Westbend in tests it performed very nicely.
FEATURES & Accessories
Create artisan dough and bake bread in 3 easy steps
There seem to be many recipes for how to prepare the onion, or you can be lazy and just AirFry some breaded onion rings – but in spite of many “taste tests”, I still could not find a Dip recipe we both liked. more flavor, some heat and quick to make (which means stuff I always have on hand anyway)
AirFry Blooming Onion
Wheat’s Blooming Onion Dip Sauce In a bowl – combine 1/3 cup Mayo (REAL Mayo – Not Salad Dressing) 1/3 cup Sour Cream – including whey or sub yogurt for a slightly different flavor 1 TBL Ketchup or sub BBQ Sauce – mesquite is great 1 tsp or more to taste HorseRadish Powder or prepared horseradish 1/2 tsp Smoked Paprika 1/2 tsp Garlic Granules 1/2 tsp Chipotle powder Or chili or cayenne or heat of your choice 1/2 tsp Black Pepper – coarsely ground 1/2 tsp Liquid Smoke – we like Mesquite Flavor Mix well, Cover, refrigerate for a few hours. It will keep nicely in the Frig for several days, so I often prepare it in advance – we kinda treat it as a universal dipping sauce.
I said “healthier” – that is because the onion is Air Fried not Deep Fried and BTW, the sauce is great with anything you like to dip from broccoli to zucchini – fried or battered and Air Fried – I have done the onion in our Ninja Foodi 6.5qt and will soon also try the rings in the Ninja Foodi Oven acquired a few weeks ago. Yes, I am presently obsessed by these additions to our kitchen.
Special Thanks to a FaceBook friend, Wally Bliss, who shared the TatertotsAndJello.com recipe link for onion prep I used for inspiration for those less lazy – it seems to have a great flavor profile.
