There is low carb, and there is low carb. There are those that eat only organic and grass-fed and reject every sugar, starch, and sweet food (no matter what the sweetener used) out there. Then there are those who follow the most liberal of low carb plans which allow a couple of carb servings a day but limit total carb intake to 100g. And we're somewhere in-between. We can't afford to go organic/free-range/grass-fed, and I would gain weight if I were to follow the more liberal plans - which is more like what my husband likes to follow.
Since my surgery a lot has changed with my digestive processes and how my body handles food. During my long recovery I ate small amounts of carbier foods (applesauce, mashed potatoes, for example). And since that time I have never gone back to a strict starch-free diet although I don't eat sugars at all. I am limiting my intake of grains - even low carb grain-based foods, though. But baked potatoes are one thing that I haven't given back up, and probably won't. They don't seem to affect me in any way.
Back to grains though...I feel a need to really limit myself more in this department, especially wheat. I use CarbQuik, carbolose, vital wheat gluten, Wheat Protein Isolate 5000, and (rarely) wheat bran in my baking. It seems to be fine for my husband who has no issues with any of it, and for my 32MO grandson who eats white bread and buns and fast food when he's not with us, so at least that's an improvement for him when he's here... But though I can't put my finger on it, I just have a sense that I need to limit my intake of wheat specifically, and possibly all grains - even my oat fiber and flax meal. I will continue to bake as I have for my family, but think I need to do more to provide substitutes for myself so that I won't have to resort to eating what I've made for them, if I just want a piece of toast or something. And, I'm happy enough with my couple of potatoes a week that I don't feel as much of a need for bread-y foods anyway. So that's something I'm working on now.
Prepared foods is another issue I'm thinking about more. I'm not a fan. I like to fix everything - EVERYTHING - from scratch. In an ideal world this is how I would be. In my reality, however, I'm not stressing over a couple of frozen pizzas every month (which my husband loves!), or whatever. Whatever processed foods I buy are SO minimal, that's the only example I can think of! Oh yeah, spaghetti sauce. A single jar of which lasts us a couple of weeks. Looking back on this paragraph, I realize I'd be obsessing if I concerned myself with that, so I can release my concerns that I'm harming my family now - yay! (Sometimes it's good just to write things out...see them in black and white, and they make sense!)
As you can see, I'm pretty far from either end of the spectrum. I have my feet firmly planted in my own reality, the reality that includes strict budgets, unexpected car repairs, illnesses, a finicky 32MO boy who is here for most meals, and - especially since a major, life-changing, serious surgery 13 months ago - the realization that eating part of a frozen pizza will probably not shorten my life or impact my health in any major way. So I eat my 20-30gN of carbs - keeping my fat content high, consisting of meats and lots of vegetables, some dairy, maybe some seeds or nuts as snacks - nearly every day. And I go up to maybe 50gN, or even 75gN one day a week (or less). It's been working well for me all through the holiday season, I've even lost 7# in the last couple of months! :)
Not sure if my philosophy of low carb is evolving or what, but so far so good! Meanwhile, if you know of a REAL pizza crust, that tastes and has the mouth feel of a REAL pizza crust but is low carb, maybe I lied just a little when I said I'd stop obsessing about prepared foods... :)
Friday, January 6, 2012
Another Month of #Lowcarb Grocery Costs! Jan. 2012 week #1
Today was the first time I bought any food for this month, so I figured I may as well make this another month of food budget "reporting".
Walmart:
18 eggs - $1.75
Juice (for grandson) - $2.88
Drink Mix (their brand of Crystal Light, makes 6 half-gallon pitchers - $1.98
(2) half gallons half'n'half @ $3.58 each - $7.16
quart heavy whipping cream - $3.78
SUBTOTAL - $17.55
Sav-a-Lot:
2.3# chuck roast - $7.57
(2) frozen pizzas @ $2.49 = $4.98
24 pack of water bottles - $2.99
loaf of "light" bread - $2.50
(2) cans diced tomatoes @ $0.63 - $1.26
20 oz. turkey "ends & pieces" - $1.69
5# russet potatoes - $2.29
SUBTOTAL - $23.28
TOTAL for the week: $40.83
A couple of comments:
1 - This is the first time I've bought bread in MONTHS. Don't even remember the last time. I'm sick, and have been for nearly a week, and not up to making bread right now; plus I desperately need to put in a netrition.com order so I can be making loaves again, but with car problems right now every extra penny is going to resolve that. At this point, buying a loaf of boughten bread (7gN/slice) is the least of my concerns. (I don't eat this at all, by the way.)
2 - We buy these frozen pizzas regularly. They are about 100gN per pizza. My husband isn't trying to lose weight, and that is his maximum carb allowance for the day; he eats a whole one, I can eat part of one. I'm kind of tired of messing around with low carb pizza crusts, too, and they'll never taste like the real thing even though some are ok. So without apology we eat these a couple of times a month.
I have some food in my freezer now, a few 1# packages of ground chuck, some bacon, some chicken leg quarters, a pork roast that will be good for several meals, some pork chops, some fish, and lots of vegetables that I've been picking up on sale here and there. We have our big freezer in the garage unplugged, and are keeping only what will fit here in the house now, as another savings measure. (Without the freezer or the big energy hog TV we used to watch last year, we're hoping to see some savings this winter.) So I'm not starting off from bare bones, except in the baking goods department. But I make do, even though I don't have everything I need to make everything I want, I can pretty much figure out a way of creating most things until I can get a netrition.com order in.
Next week my husband has an appointment in a city where there is an Aldi's. They are less expensive on many things than Sav-a-Lot, so I will do some minor stocking up and that will be my shopping for week #2 this month...unless I see a great sale on meat that I can't pass up of course :).
Walmart:
18 eggs - $1.75
Juice (for grandson) - $2.88
Drink Mix (their brand of Crystal Light, makes 6 half-gallon pitchers - $1.98
(2) half gallons half'n'half @ $3.58 each - $7.16
quart heavy whipping cream - $3.78
SUBTOTAL - $17.55
Sav-a-Lot:
2.3# chuck roast - $7.57
(2) frozen pizzas @ $2.49 = $4.98
24 pack of water bottles - $2.99
loaf of "light" bread - $2.50
(2) cans diced tomatoes @ $0.63 - $1.26
20 oz. turkey "ends & pieces" - $1.69
5# russet potatoes - $2.29
SUBTOTAL - $23.28
TOTAL for the week: $40.83
A couple of comments:
1 - This is the first time I've bought bread in MONTHS. Don't even remember the last time. I'm sick, and have been for nearly a week, and not up to making bread right now; plus I desperately need to put in a netrition.com order so I can be making loaves again, but with car problems right now every extra penny is going to resolve that. At this point, buying a loaf of boughten bread (7gN/slice) is the least of my concerns. (I don't eat this at all, by the way.)
2 - We buy these frozen pizzas regularly. They are about 100gN per pizza. My husband isn't trying to lose weight, and that is his maximum carb allowance for the day; he eats a whole one, I can eat part of one. I'm kind of tired of messing around with low carb pizza crusts, too, and they'll never taste like the real thing even though some are ok. So without apology we eat these a couple of times a month.
I have some food in my freezer now, a few 1# packages of ground chuck, some bacon, some chicken leg quarters, a pork roast that will be good for several meals, some pork chops, some fish, and lots of vegetables that I've been picking up on sale here and there. We have our big freezer in the garage unplugged, and are keeping only what will fit here in the house now, as another savings measure. (Without the freezer or the big energy hog TV we used to watch last year, we're hoping to see some savings this winter.) So I'm not starting off from bare bones, except in the baking goods department. But I make do, even though I don't have everything I need to make everything I want, I can pretty much figure out a way of creating most things until I can get a netrition.com order in.
Next week my husband has an appointment in a city where there is an Aldi's. They are less expensive on many things than Sav-a-Lot, so I will do some minor stocking up and that will be my shopping for week #2 this month...unless I see a great sale on meat that I can't pass up of course :).
Monday, January 2, 2012
Chocolate Chip Cookies #lowcarb #recipe
Oh yeah, these are great! Nutty and chocolate-y...bad me, though, I didn't measure anything as I was going along, so these measurements are approximate but pretty close! If your dough seems too thin, add more flours; if it's getting too thick as you add your flours, skimp a little.
1/4c softened butter
1/4c softened coconut oil
1/2c granulated splenda
1/4c granulated brown sugar sub
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
dash salt
2-1/2c flours*
1/2c chocolate chips**
* I used 1/2c oat fiber, 1/2c polydextrose, 1/2c coconut flour, 1/2c pecan flour, & 1/2c walnut flour; you could almost certainly use the low carb flours of your choice; I was going for a nutty flavor so I didn't use almond flour which is very mild.
** the package claimed 7gN of carbs per 20 chocolate chips; I used 80, which was just shy of a half-cup.
Followed the usual cookie-making procedures: creaming butter/sugar, adding vanilla, then the next 3 ingredients, then the flours, and finally the chocolate chips.
Baked at 350 until they were done (according to my nose).
These aren't heavy (because I used so much baking powder/soda no doubt); I could have omitted the dash salt because I used salted butter and of course the baking soda is salty, but I like the combination of salty/sweet flavors in my mouth and wanted to make sure I tasted that salty flavor.
I got 43 cookies. I didn't do the math, and always recommend people do their own carb counts rather than depend on anyone else's numbers anyway. I know for the chocolate chips alone are about 1.5 per cookie, so I'm guessing around 2gN per, or slightly more...but do your own math :).
1/4c softened butter
1/4c softened coconut oil
1/2c granulated splenda
1/4c granulated brown sugar sub
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
dash salt
2-1/2c flours*
1/2c chocolate chips**
* I used 1/2c oat fiber, 1/2c polydextrose, 1/2c coconut flour, 1/2c pecan flour, & 1/2c walnut flour; you could almost certainly use the low carb flours of your choice; I was going for a nutty flavor so I didn't use almond flour which is very mild.
** the package claimed 7gN of carbs per 20 chocolate chips; I used 80, which was just shy of a half-cup.
Followed the usual cookie-making procedures: creaming butter/sugar, adding vanilla, then the next 3 ingredients, then the flours, and finally the chocolate chips.
Baked at 350 until they were done (according to my nose).
These aren't heavy (because I used so much baking powder/soda no doubt); I could have omitted the dash salt because I used salted butter and of course the baking soda is salty, but I like the combination of salty/sweet flavors in my mouth and wanted to make sure I tasted that salty flavor.
I got 43 cookies. I didn't do the math, and always recommend people do their own carb counts rather than depend on anyone else's numbers anyway. I know for the chocolate chips alone are about 1.5 per cookie, so I'm guessing around 2gN per, or slightly more...but do your own math :).
Wednesday, December 28, 2011
#Lowcarb Squash #Recipe - Another way!
The other day I wrote about making squash pancakes that were more savory, then yesterday I made them differently and LOVED them! Can't wait to have more.
I used the other half of the squash, and added about 1/4c almond flour and 2T coconut flour, plus an egg, a Tbsl of brown sugar sub, 1/2 tsp of cinnamon, a Tbsp of sour cream, 1/s tsp each of baking soda and baking powder. These were pretty delicate and fell apart more easily than the ones with 2 eggs but they were totally delicious just with butter!
I used the other half of the squash, and added about 1/4c almond flour and 2T coconut flour, plus an egg, a Tbsl of brown sugar sub, 1/2 tsp of cinnamon, a Tbsp of sour cream, 1/s tsp each of baking soda and baking powder. These were pretty delicate and fell apart more easily than the ones with 2 eggs but they were totally delicious just with butter!
In A Cheesy Kinda Mood... #lowcarb #recipe
Yesterday I had some leftover ground pork rinds I wanted to use up. I tossed them with an equal part of parmesan out of the green can and 2 parts of grated cheese - colby-jack because that's what I had in the house. (So 1 part ground porkies, 1 part parm., 2 parts colby-jack.) I sprayed my muffin top pan and pressed the mixture into each of the 6 wells. After about 12 minutes in a 325* oven - just until fully melted together and just barely starting to brown around the edges - I pulled them out and let them cool, then removed them from the pan.
My 31MO grandson and I both liked them plain, and today I had one with a little spicy mustard and a slice of ham on top - DELICIOUS! Easy. Cheesy. And did I mention DELICIOUS?? They'd be great with tuna salad, chicken salad, egg salad, or whatever on them too. Really good!
My 31MO grandson and I both liked them plain, and today I had one with a little spicy mustard and a slice of ham on top - DELICIOUS! Easy. Cheesy. And did I mention DELICIOUS?? They'd be great with tuna salad, chicken salad, egg salad, or whatever on them too. Really good!
Friday, December 23, 2011
#LowCarb Sweetening
Is it me, or is the term "artificial sweetener" really misleading? I watch a LOT of cooking videos, especially lowcarb or diabetic, and that term is used frequently, to mean "sugar substitute". Not only are many people turned off by eating "artificial" anything, but many sugar subs aren't artificial at all. Natural sweeteners like xylitol or stevia aren't artificial at all, but are referred to as if they were, and that does them an injustice - as well as the whole lowcarb community. Many, if not most, of us eat mainly whole foods, and don't eat much artificial anything, but those who think we do have another excuse to bash our healthy lifestyle.
Please folks, get it right!
Just sayin'... :)
Please folks, get it right!
Just sayin'... :)
Thursday, December 22, 2011
#Lowcarb Squash #Recipe - PANCAKES! + a Tip :)
Free for nuthin', here's a tip: If you want something to rise and you add baking powder, you're off to a good start. But if you want to make that baking powder do it's very best for you, you need to give it an acid: some yogurt, sour cream, buttermilk, kefir... It is something that doesn't seem to be too common in the lowcarb recipes I read, and I see large amounts of baking powder used in baking to try and get a good rise...it's not really necessary to use so much though, if you just add a spoonful of something acidic to give the baking powder some oomph.
Just wanted to mention that while I'm thinking of it...
Anyway, I had a half a dumpling squash left over. I scooped it out into a mixing bowl and mixed it with 2 eggs and about a half-cup of parmesan cheese, about 1/2t of baking powder and about 2t of sour cream, plus S&P, then mixed well with a stick blender, and cooked on my griddle - oiled with coconut oil - like pancakes. Served 'em with butter on top and sausage patties on the side. DELICIOUS!!!!!!!!!
I still have the other half left, and for breakfast tomorrow morning I'm going to try it with a nut flour instead of the parmesan cheese, and cinnamon with a touch - just a touch, since it's already fairly sweet - of brown sugar sub. Served with some bacon on the side. I imagine it will be even MORE amazing that what I made this morning, the sweetness of the squash cakes with the saltiness of the bacon...I'm getting all giddy just thinking about it!
Winter squash is cheap, maybe too carby for some, and not induction-friendly if you're doing Atkins (in this recipe the squash is probably only half of the batter in quantity), but very nutritious. I imagine with all the nutrients of the squash, together with "nature's perfect food" the eggs, and when I use nutrient-rich nut flour also, it will be a nutritional powerhouse to start our day!
Just wanted to mention that while I'm thinking of it...
Anyway, I had a half a dumpling squash left over. I scooped it out into a mixing bowl and mixed it with 2 eggs and about a half-cup of parmesan cheese, about 1/2t of baking powder and about 2t of sour cream, plus S&P, then mixed well with a stick blender, and cooked on my griddle - oiled with coconut oil - like pancakes. Served 'em with butter on top and sausage patties on the side. DELICIOUS!!!!!!!!!
I still have the other half left, and for breakfast tomorrow morning I'm going to try it with a nut flour instead of the parmesan cheese, and cinnamon with a touch - just a touch, since it's already fairly sweet - of brown sugar sub. Served with some bacon on the side. I imagine it will be even MORE amazing that what I made this morning, the sweetness of the squash cakes with the saltiness of the bacon...I'm getting all giddy just thinking about it!
Winter squash is cheap, maybe too carby for some, and not induction-friendly if you're doing Atkins (in this recipe the squash is probably only half of the batter in quantity), but very nutritious. I imagine with all the nutrients of the squash, together with "nature's perfect food" the eggs, and when I use nutrient-rich nut flour also, it will be a nutritional powerhouse to start our day!
Tuesday, December 20, 2011
Golly, THAT was a strange #lowcarb lunch!
But it was really good :).
I have really been craving fat lately, and it doesn't get a whole lot fattier than this:
I hard-boiled some eggs, and mixed up some tuna with loads of full-fat mayo. (Can you even BUY tuna in oil anymore? I haven't seen it in ages!) Then I chopped the eggs in with the tuna, and tossed it with a bunch of finely-chopped lettuce that I had to use up before it started to go bad. And I spooned it onto pork rinds. It was surprisingly wonderful - go figure eh?
I have really been craving fat lately, and it doesn't get a whole lot fattier than this:
I hard-boiled some eggs, and mixed up some tuna with loads of full-fat mayo. (Can you even BUY tuna in oil anymore? I haven't seen it in ages!) Then I chopped the eggs in with the tuna, and tossed it with a bunch of finely-chopped lettuce that I had to use up before it started to go bad. And I spooned it onto pork rinds. It was surprisingly wonderful - go figure eh?
Monday, December 19, 2011
Promising New #Lowcarb Blog
http://lowcarbcookery.wordpress.com/
I "met" this delightful blogger when she followed me on twitter yesterday. Today I went to her blog, read her first few posts, and am impressed! This is someone who "gets" lowcarb! She may be a newer low carber, but she finally found a nutritionist who actually knew the truth, and started her on the way to a much healthier life!
I think many of us can relate to her experiences in her Why I Went Low-Carb post, which is gutsy and honest. And I know by the time I go to the end, I was cheering (mentally) that at last she's on the way to the health and energy and better life that so many of us have found.
I will be keeping my eye on this blog!
I "met" this delightful blogger when she followed me on twitter yesterday. Today I went to her blog, read her first few posts, and am impressed! This is someone who "gets" lowcarb! She may be a newer low carber, but she finally found a nutritionist who actually knew the truth, and started her on the way to a much healthier life!
I think many of us can relate to her experiences in her Why I Went Low-Carb post, which is gutsy and honest. And I know by the time I go to the end, I was cheering (mentally) that at last she's on the way to the health and energy and better life that so many of us have found.
I will be keeping my eye on this blog!
Friday, December 16, 2011
A Pizza Crust #Recipe Review
Actually it's not mine, I found it on the Low Carbin' Made Simple blog. I made it yesterday.
Pete liked it a lot. And it's correct that you can pick it up and eat it - a BIG plus. The crust wasn't crumbly or dry, but it wasn't chewy either. And I like chewy. There was nothing wrong with this crust, the flavor was great! While it wasn't crumbly, though, it was crumblier than I like.
I'm not giving up on it. One of the things that the blogger likes about it is that it isn't full of cheese, and I agree with that, to a degree. I think the next time I make it, though, I might add some mozzarella to it, and see if that makes it a little bit chewier than it is.
And then, in my opinion, it will be perfect :).
Pete liked it a lot. And it's correct that you can pick it up and eat it - a BIG plus. The crust wasn't crumbly or dry, but it wasn't chewy either. And I like chewy. There was nothing wrong with this crust, the flavor was great! While it wasn't crumbly, though, it was crumblier than I like.
I'm not giving up on it. One of the things that the blogger likes about it is that it isn't full of cheese, and I agree with that, to a degree. I think the next time I make it, though, I might add some mozzarella to it, and see if that makes it a little bit chewier than it is.
And then, in my opinion, it will be perfect :).
Tuesday, December 6, 2011
Stuffed Squash #food #lowcarb
I admit that I am a food video junkie. I can't get enough. They don't have to be lowcarb, even. I always learn something from them...or, at the very least, drool.
One of my favorites is Chef John. I had made stuffed squash a few nights ago, and it was delicious! Then the very next day, he posted a video for stuffed squash! Mine was very basic, consisting of ground sausage browned with onion and tossed with plenty of parmesan. (The next time I think I will add diced tomatoes also.) I split, cleaned, and cooked the squash about 75% in the microwave while browning the meat and onion, then stuffed it, topped with more cheese, and put it in the oven for a further 30 minutes or so. Very basic. Yet delicious. I don't get too fancy with stuff, but it always tastes good.
Anyway, his recipe uses rice. I don't think I will do anything different the next time I make mine except for the aforementioned tomatoes, but the whole faux rice thing (cauliflower) does sound good as well. Too bad cauliflower is so pricey, especially at this time of year. Maybe I can half-thaw some frozen and "rice" it in my food processor...yes, that might be a good addition after all.
I don't know what kind of squash I used. It is about the size and shape of acorn, but it is ivory in color, and the flesh inside is just as pale - nearly white. It didn't matter when I bought it, as I have yet to meet a squash I didn't like. But it was very very mild, milder than acorn, and was a nice complement to the spicier sausage.
Winter squashes are considered to be pretty carby by most, and indeed they are carbier than their summer counterparts. However they have such amazing nutritional profiles that I eat them anyway, and they've never caused me to gain weight, or even to stop losing. I'm truly a squash lover and don't intend to change :).
And now, after midnight, I find myself wanting to go roast up a nice little squash for a snack. I think it's time for bed...but I know what I'll be fixing tomorrow! :)
One of my favorites is Chef John. I had made stuffed squash a few nights ago, and it was delicious! Then the very next day, he posted a video for stuffed squash! Mine was very basic, consisting of ground sausage browned with onion and tossed with plenty of parmesan. (The next time I think I will add diced tomatoes also.) I split, cleaned, and cooked the squash about 75% in the microwave while browning the meat and onion, then stuffed it, topped with more cheese, and put it in the oven for a further 30 minutes or so. Very basic. Yet delicious. I don't get too fancy with stuff, but it always tastes good.
Anyway, his recipe uses rice. I don't think I will do anything different the next time I make mine except for the aforementioned tomatoes, but the whole faux rice thing (cauliflower) does sound good as well. Too bad cauliflower is so pricey, especially at this time of year. Maybe I can half-thaw some frozen and "rice" it in my food processor...yes, that might be a good addition after all.
I don't know what kind of squash I used. It is about the size and shape of acorn, but it is ivory in color, and the flesh inside is just as pale - nearly white. It didn't matter when I bought it, as I have yet to meet a squash I didn't like. But it was very very mild, milder than acorn, and was a nice complement to the spicier sausage.
Winter squashes are considered to be pretty carby by most, and indeed they are carbier than their summer counterparts. However they have such amazing nutritional profiles that I eat them anyway, and they've never caused me to gain weight, or even to stop losing. I'm truly a squash lover and don't intend to change :).
And now, after midnight, I find myself wanting to go roast up a nice little squash for a snack. I think it's time for bed...but I know what I'll be fixing tomorrow! :)
Sunday, December 4, 2011
When the Cupboard is Bare: #Lowcarb Challenge Day 7 - And Beyond!
We made it through the day, grazing on what was left. No big meals, just a little of this and a little of that, supplemented by popcorn - lol.
I was totally excited about Friday and being able to shop. Did I mention that my minpin hurt his back late Wednesday night? Well, I had $150 set aside to shop on Friday...but a vet bill knocked that down to $60. I stocked up on our dairy - cheeses, half'n'half, butter - and picked up a few things for meals: a pot roast, some frozen pizzas (Pete loves them, about 100gN/each, I eat half of one and don't eat any more carbs for the day; this has never caused me to gain), and fish. We've eaten the fish, cooked and nibbled the roast to death, and still have the pizzas. And a bunch of dairy :).
Stopped at the store again last night, and got a big ham and a bunch of chicken, for about $30. That will get us through this week, along with the remainder of our frozen vegetables. I also got some rutabagas. And today is a potluck at church, which I always cook a nice main dish for, but I am sick and not up for cooking, so last night I also picked up a 3# bag of chicken wings in some sort of asian sauce that I will make and take. Not even sure if we'll stay for the potluck, as I'm pretty miserable and will probably come home and go to bed. But we'll see...
As the bills are paid and the gas tank is filled, if/when we end up with a few $ here or there, I will add to the larder. I won't be stocking up as much as we had before all this since we're living on one income in the winter, but we're doing just fine, and I'm pleased at how our Bare Cupboard week turned out!
I was totally excited about Friday and being able to shop. Did I mention that my minpin hurt his back late Wednesday night? Well, I had $150 set aside to shop on Friday...but a vet bill knocked that down to $60. I stocked up on our dairy - cheeses, half'n'half, butter - and picked up a few things for meals: a pot roast, some frozen pizzas (Pete loves them, about 100gN/each, I eat half of one and don't eat any more carbs for the day; this has never caused me to gain), and fish. We've eaten the fish, cooked and nibbled the roast to death, and still have the pizzas. And a bunch of dairy :).
Stopped at the store again last night, and got a big ham and a bunch of chicken, for about $30. That will get us through this week, along with the remainder of our frozen vegetables. I also got some rutabagas. And today is a potluck at church, which I always cook a nice main dish for, but I am sick and not up for cooking, so last night I also picked up a 3# bag of chicken wings in some sort of asian sauce that I will make and take. Not even sure if we'll stay for the potluck, as I'm pretty miserable and will probably come home and go to bed. But we'll see...
As the bills are paid and the gas tank is filled, if/when we end up with a few $ here or there, I will add to the larder. I won't be stocking up as much as we had before all this since we're living on one income in the winter, but we're doing just fine, and I'm pleased at how our Bare Cupboard week turned out!
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