Posted on 10/15/2008 8:22:08 AM PDT by HungarianGypsy
While reading another thread I noticed someone speaking of how they were able to spend $400 per month to feed their small family very well. So, I had an idea of asking how everyone budgets for groceries,
Oh my, I never knew I was supposed to keep onions and potatoes separate. Since at this very moment they are in a not so cool tub sharing space, I will:
1. Put them in an empty clean bike basket.
2.Put it in a cooler place.
3.Segregate the onions from the potatoes.
As a single guy you may get tired of buying vegetables because they spoil on you.
If that is the case, two vegetable staples that you can keep longterm for those times when you want a salad but you don’t have your favorites, are carrots and cabbage, they last for many weeks and in a pinch they can be shredded together for a salad with dressing, or a lazy man’s quick coleslaw.
Remember that milk freezes fine so you can save a little money by buying larger, and in the newest refrigerators that keep food at a dependable 36 degrees all fresh foods last for a very, very long time.
The colder your refrigerator the better, my fresh milk lasts for days past expiration and my lettuce lasts for a couple of weeks.
http://www.fruitsandveggiesmatter.gov/month/onion.html
“Onions should be kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation.
Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly.”
LOL! I triple-dog dare ya!
Potatoes do much better in paper than plastic. In plastic the moisture does not get a chance to escape and they’ll rot in a heartbeat.
They HAVE to be kept away from light. Being exposed to light will cause them to turn green.
http://www.rittenhouse.ca/hortmag/horticulture&gardens/July01/Potato.htm
STORAGE OF POTATOES
For short-term storage place your potatoes in a cool dry dark well ventilated space at a temperature around 40 degrees F. For long-term storage, usually 6 months use a root cellar with all the short-term storage requirements. Always use the potatoes before they have sprouted. Remember Potatoes exposed to sunlight will turn green and these green parts are toxic.
Milk only keeps for a couple months frozen.
We keep our refrigerator at just above freezing. We turn it down until the milk on the top shelf starts to freeze; it turns slightly slushy. Then we carefully nudge the dial up until the milk just stops freezing.
You’re right. At temperatures like that, food keeps a long time.
A good option for a single person for vegetables is bags of frozen vegetables. They can often be had at a great price on sale and they heat up very easily in the microwave and you only use what you need to.
And the quality of the brand name frozen veggies is usually pretty good, especially the peas, carrots, and corn.
ping
Sounds terrific; if I didn’t have such a high cholesterol problem, I’d make it.... but 10 eggs! yikes!
check back
Thanks!!! (Reminder to self, read this thread later.)
This is a bit of a different direction ... but folks, seriously, if you have to eat out, and you HAVE to eat at a restaurant, only order water to drink. You’ll save yourself two dollars every time, just by doing that. Insist that your kids do the same thing.
If you need a quick meal, get your drinks at the grocery store, order off the dollar menu at Wendy’s or McDonald’s. McD’s will even have ONE of their breakfast sandwiches for a dollar.
Nowadays, folks carry their water bottles in with them, even in to fast food restaurants.
I drink hot tea at home, or take my hot tea and pour it over ice. I recently started buying liquid saccharin (again) and will add a couple drops of that if I “need” it to be sweet. I found liquid saccharin at the local Kroger affiliate. The label on the bottle says Calorie Free Sweetener.
We have a water filter in the kitchen here at home, and I use that filtered water to make my tea and for when I’m getting a drink of water.
Cross reference to an ongoing thread with tons of info and lots of GREAT recipes ...
http://www.freerepublic.com/focus/f-chat/1990507/posts
If you'd like something at the other end of the spectrum, I like Basic Elements ..., A. Escoffier; Modern French Culinary Art, H.-P. Pelliprat; and Larouse Gastronomique, P. Montagne.
Will have to try that next time!
Thanks.
Sounds delicious!
I’ll try that this weekend & let you know how it turns out.
Thanks!
Opps! I forgot the onions. Not super critical, but it is better with onion. I've added them in this corrected version of the recipe...
Mom's Kapusta
Portions of ingredients can be altered. Nothing is critical.
Serve with a nice hot horseradish along with rye bread and butter.
ping
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