After starting with $85.63, here is what we have left after the end of Week 1........$0.64
Overall this week has been a real eye opener for Frank and I.
1. We learned that planning and portion sizes are key elements in this money management existence.
2. It was helpful to have friends and family to share a meal with, taking a little of the burden off our pocketbook.
3. We have to work harder at managing our expenses in order to incorporate more fruits and vegetables into our food plans.
People that hear about what we are doing are very interested and supportive. Just tonight a friend's husband talked about how crazy it is to go to the grocery store and come out easily spending $100.00 in one shot, maybe even to prepare just one meal with a few extras. He said, "I grew up in a family with 8 kids. My mother knew how to stretch chicken into a couple of meals: first night we would have some kind of chicken and then another night chicken and dumplings". This is very much like what we did with our chicken dinner last Sunday.
Some people will say, "We don't have time for all of that".
Frank came up with a good response, "Lots of people have more time than money". How true is that!
We make time for so many other things. TV, sleeping in, computers, smart phones, games etc. When we think of the benefits that a bit of planning will return, even more than just monetary benefits, there are mental and physical benefits too.
Cooking time has to be considered. Chef Frank has a good understanding of food and competence in the kitchen. This is all learned, he did not wake up one day and say, I think I will cook Nan a delicious soufflé. There is so much information out there, books, TV shows, internet, classes and lots of people that can cook. Tapping into that knowledge can get one in the kitchen, turning out some tasty meals to feed your family, even on a limited income.
Chef Frank came up with a yummy individual mini egg casserole this morning. It took all of 20 minutes to prepare, cook and put on our table.
For lunch we started with an appetizer, bruschetta, that Chef Frank put on top of toasted rye bread that he had made earlier this week.
Since we were going to a 7:30pm post holiday party at the Elbow Room, where we were going to be served appetizers, Frank thought it would be a good idea to have a later, larger lunch. The little Chef put together a fantastic Shrimp Fra Diavolo with fresh sautéed zucchini and peppers on the side.
Asia Mart
$0.83 Squash (0.93 lb-1 zucchini)
$0.43 Tomato (0.43 lb-1 tomato)
$5.06 Shrimp (1 lb.)
$6.32
Meijer
$2.49 Basil Plant
$1.00 Oranges ( 6 oranges)
$3.49
Total: $9.81
Overall this week has been a real eye opener for Frank and I.
1. We learned that planning and portion sizes are key elements in this money management existence.
2. It was helpful to have friends and family to share a meal with, taking a little of the burden off our pocketbook.
3. We have to work harder at managing our expenses in order to incorporate more fruits and vegetables into our food plans.
People that hear about what we are doing are very interested and supportive. Just tonight a friend's husband talked about how crazy it is to go to the grocery store and come out easily spending $100.00 in one shot, maybe even to prepare just one meal with a few extras. He said, "I grew up in a family with 8 kids. My mother knew how to stretch chicken into a couple of meals: first night we would have some kind of chicken and then another night chicken and dumplings". This is very much like what we did with our chicken dinner last Sunday.
Some people will say, "We don't have time for all of that".
Frank came up with a good response, "Lots of people have more time than money". How true is that!
We make time for so many other things. TV, sleeping in, computers, smart phones, games etc. When we think of the benefits that a bit of planning will return, even more than just monetary benefits, there are mental and physical benefits too.
Cooking time has to be considered. Chef Frank has a good understanding of food and competence in the kitchen. This is all learned, he did not wake up one day and say, I think I will cook Nan a delicious soufflé. There is so much information out there, books, TV shows, internet, classes and lots of people that can cook. Tapping into that knowledge can get one in the kitchen, turning out some tasty meals to feed your family, even on a limited income.
Chef Frank came up with a yummy individual mini egg casserole this morning. It took all of 20 minutes to prepare, cook and put on our table.
For lunch we started with an appetizer, bruschetta, that Chef Frank put on top of toasted rye bread that he had made earlier this week.
Since we were going to a 7:30pm post holiday party at the Elbow Room, where we were going to be served appetizers, Frank thought it would be a good idea to have a later, larger lunch. The little Chef put together a fantastic Shrimp Fra Diavolo with fresh sautéed zucchini and peppers on the side.
Asia Mart
$0.83 Squash (0.93 lb-1 zucchini)
$0.43 Tomato (0.43 lb-1 tomato)
$5.06 Shrimp (1 lb.)
$6.32
Meijer
$2.49 Basil Plant
$1.00 Oranges ( 6 oranges)
$3.49
Total: $9.81
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