Where do you save $$$

[CWS4322]

I cut the electricity bill by not running the dryer (clothes hang to dry in front of the woodstove). I also only wash clothes with cold water and have the hot water tank on a timer. We're swapping the H2O tank for a smaller one. DH is making a stainless steel boiler to add to the wood stove (he can make/design ANYTHING). Between the two of us, we don't use as much hot water as the tank holds...and with rising electricity costs in Ontario, this seemed like one thing we could control. Also don't use the dishwasher. We're not on time-of-day usage rates at the farm, yet, but that's coming.

It used to be, I would decide what I wanted to make, make my grocery list, and get what I needed. Now I hop on the Internet, browse my cookbooks, hop on this forum and see what I can make with what I've got or what is on special. For example, I got ricotta and philly cheese at 1/2 price this week...still trying to figure out what to do with the philly...(those mushroom caps were very nice stuffed with cream cheese and bacon). Supposedly philly doesn't freeze well BUT you can make cream cheese frosting (omitting the sugar--add that when you thaw it) and freeze that. Might be one of the things I'll do. Supposedly ricotta does freeze. I only use it for lasagna and other such things.

I'm looking forward to garden season...the leeks have sprouted, as has the celery...waiting for the peppers to germinate. I look at leeks in the store and say "ha! I have leeks from the garden still in the freezer!"

[Janet H]

Oatmeal in 25 lb bag from healthfood store $13.00. QUaker for the supermart would cost about $50.00
Bottled water - none. Tap water is free.
Herbs - home grown - practically free

[justplainbill]

Making sandwiches from home cooked meats instead of salt laden cold cuts.

[Josie1945]

Originally Posted by justplainbill

Making sandwiches from home cooked meats instead of salt laden cold cuts.

This is what I do also. I cook turkey breast, ham, and roast beef. I also make my own corned beef and Pastrami. I let meat get cold and then slice it with my meat slicer. Saves money, and I know what is in it.

Josie

[justplainbill]

It would be nice, Josie, if you would tell us how you make your Pastrami.

[Josie1945]

Originally Posted by justplainbill

It would be nice, Josie, if you would tell us how you make your Pastrami.

This is the recipe I use to make corned beef. After it is corned I rub it with Coarse black pepper and any other seasoning I want and smoke it untill tender,I usally smoke it for about 6 hours. Then I usually steam it or pressure cook it for 15 to 30 minutes if it isn't tender.

Corned Venison Brining using Foodsaver

Josie