Posted on 01/05/2014 3:59:01 PM PST by RKBA Democrat
I'm in real trouble. I've been living on the edge for months. I'm just barely able to pay my bills. I don't spend anything on myself. Last week, my boss cut my hours. I'm really stressed out. What can I do when I've already cut my budget to the core? Brooke
If you've been following the news lately, you've seen the headlines. You're not alone. Because of the economy or concern about the costs of covering full-time employees under the new healthcare law, a number of companies are reducing the hours of their employees.
That can be a serious problem, especially for people like you who are already living on the edge financially. Let's see if we can't find some frugal answers for you.
The first and probably most important step is to have good information on how much you're currently spending and what your new income will be. You need to know how much you're short.
Once you know how big a gap you're trying to close, you can begin the hunt for dollars. We'll look at ideas from the simplest to the more severe.
Start by taking another look at your current expenses. You've already cut the easy stuff. This time you'll have to go deeper. It's time to eliminate any expense that doesn't feed you, heal you, put a roof over your head, or make it possible to earn an income.
Get creative! Try to look at each expense with fresh eyes. Don't skip anything just because you don't think you can live without it. Make sure that's really true.
Spend some time searching for solutions that are new to you. For example, have you ever visited a "salvage" grocery store? They often deal in overstock items or products in dented cans.
Or try visiting a bakery outlet. Stop there before you hit your local grocery store.
Groceries are an excellent place to look for savings. Most families spend between 10 and 20 percent of their take-home pay on food. Plus, you make purchasing decisions almost daily. That means that your food budget offers many opportunities to save.
Plan on eating and preparing all your meals at home. On average, people spend about 40 percent of their food budget on food prepared outside their home.
You can have a steak dinner at home for the price of a big M meal. Or you could make your own burger for a fraction of the cost. The same thing is true of any restaurant or takeout meal.
Cook "from scratch" as much as possible. Basic food items aren't that expensive, but if you're buying food that you just pop into the oven or microwave, you'll pay top dollar. Eliminate single serving and convenience items.
Collect some frugal recipes. Even with grocery prices that seem to go up each week, you can still make some meals that are nutritious and frugal. Often the trick is limiting the amount of meat and sticking to staples.
Cooking isn't as hard or time consuming as you might think. There are many resources online that can teach you. Doing your own cooking will save you money every time you prepare a meal.
Learn to use "in season" fruits and veggies. We've grown accustomed to having the produce we like available year round, but when it's out of season locally, it must be shipped in, and the prices reflect that. Let your diet change seasonally. Take advantage of the food items that are grown in abundance locally.
Look for ways to avoid purchases of all types, especially things that you'll only use a few times a year. It's easy to fill your garage with things like carpet scrubbers and wood chippers that you can borrow from a neighbor. Offer to pay them a few dollars for the "rental" and you'll be doing them a favor, too.
You may find that paring your food budget to the bone and eliminating entertainment, clothing, and other smaller expenses aren't enough to get to your goal. Then you'll need to be prepared to make bigger sacrifices.
Before you consider deeper cuts, you'll want to see if either government assistance or a part-time job could help.
A reduction in your hours might make you eligible for a partial unemployment benefit. Check with your unemployment office. Also, find out about food stamps.
Don't be afraid to take on part-time work. It might take a bit of schedule juggling, but it's not like you're not used to working more hours, and having an extra source of income could be real helpful if the cutbacks aren't temporary.
Finally, you might find that the only thing that can save you is a serious lifestyle adjustment. You may find that you need to move to cheaper housing, take in a roommate, or sell your car. Those aren't easy choices, but they can provide serious monthly savings.
Hopefully, the reduction in hours will be temporary and you'll find making up the shortfall easy. But, don't go in with that assumption. The economy looks dicey and you'd be wise to be prepared for the longer haul.
Take heart, maybe you should move in with a friend’s family and combine the families under one roof, that way expenses are lessened...
You know like they had to do under communism...
One of the saddest side effects of excessive government regulation is its effect on people who need to just earn a small amount of money, or who are just starting out. All taxes and related regulations should exempt small amounts of income to simplify and encourage self reliant individuals.
Go to a second hand store and get a bread maker. I paid $5 for mine. I make sourdough in it using yogurt. There are recipes online for every bread imaginable. I also use it to make cinnamon rolls and pizza dough.
My bread is like a crap shoot. I never know what’s going to come out of oven. So like you and wine making, I buy the bread, at least for now.
Yes, I agree, chilli must definitely be eaten with cornbread.
After Mrs. Texicanus and I married, we decided honey was healthier for us than sugar. That’s why I kept bees for many years.
In 2002 I became a type-1 diabetic overnight. I was diagnosed with cancer of the bile ducts and underwent surgery (Whipple procedure) where I lost my pancreas, gallbladder, spleen, lymph nodes, 1/3 stomach, and several feet of the small intestine. Result: no pancreas, no insulin. After the cancer operation, doctors told me to control my sugar and honey intake which is another reason I attempt to cook.
Thanks for the chat and good night.
“You know like they had to do under communism...”
Shades of Dr. Zhivago.
I tell my workers, ‘Keeping your job IS your raise.’ Make the best of it until 0bama is gone. And even after he’s gone, don’t expect much as it’s going to take DECADES to get American back to fiscal solvency. If ever!
And in my head I’m thinking, ‘Oh, you VOTED for that POS? TWICE? Well, YOU go to the BACK of the pack if raises are EVER again available.’ ;)
I know. I’m kinda mean that way...
1 can of Progresso Light vegetable soup (low sodium).
1 can of stewed tomatoes
1 can of black beans (rinsed)
1 can of sliced mushrooms (or 4-6 uncooked mushrooms, sliced)
Add water or vegetable stock.
You don't have to confine yourself. The point I'm trying to make is that there are several healthy meals from this, and about the same as you'd pay for one Happy Meal (maybe less).
BTW, my 11YO son and 3YO grandson love this soup.
“I know. I’m kinda mean that way...”
Not really. They still have their jobs. People who support policies that result in unemployment should be the first to be unemployed.
Thank you for the validation. My feelings, exactly.
However, you gotta walk a thin line with these Madistan LibTards. They were there when I got there, and you never know when they’ll go postal, LOL!
I’m late to the party, but wanted to throw in my 2 cents about bread and ask about bees:
Is there a climate that wouldn’t work for bees? I’m relocating to the SE (Tennessee/Kentucky). And how much acreage would be needed to keep my bees away from angry neighbors? And how do I get them enough pollen, short of hiring them out?
Ok, onto something I’ve recently learned about, after decades of baking bricks unintentionally (kinda like accidentally writing a children’s book). You have to become one with the yeast. Be patient, she will perform for you but you have to give her time. NEVER follow the directions for how long to let bread rise. It is a complex variation of temperature, age of the yeast, the type of flour you use, how much sugar, etc. Just go by the finger test - if you poke the dough after the 2nd rise and the indent stays, it’s time to bake. Otherwise, go play with the bees and check back later. Patience is key.
Thanks for the advice on bread making. Can I ask a question? I work and I can’t be at home but want to still bake a loaf. Can I refrigerate the dough at various stages?
Onto bees. People raise bees on rooftops in Manhattan so space isn’t much of an issue. About the only place you can’t raise bees are in very cold, alpine areas. I’m talking interior of Alaska cold...and some folks do it even there, they just lose their bees every year. I’m of the opinion that cities and suburbs are a better place to raise bees than the country due to the diversity of plants and trees. Bees need pollen and nectar to survive. If there are only soybeans for miles around, the bees aren’t going to find enough food. In the city it’s a Golden Corral buffet for bees.
Neighbors can be jerks or supportive. I’ve got good neighbors so it’s not an issue. I also make sure they’re fixed up for honey. My suggestion is that if you have enough land to obscure that you’re keeping bees, then just obscure them and keep your mouth shut. If not, then try the diplomacy route. With gifts of honey, of course.
Pollen is only a problem if you’re in an ag area without many weeds. If you’re in the city, not so much an issue and you can buy pollen substitutes. The big issues with bees that are killing them off imho:
-Varroa mites (you need to treat in some fashion)
-Poor nutrition (more of an issue with commercial beekeepers and those in ag areas)
-Starvation during winter (feed, feed, feed sugar syrup)
-P*** poor beekeeping and queen rearing practices.
There are other factors like bee diseases and pests other than varroa that kill off hives, but those are secondary issues in my view.
Thanks for the bee info. Sounds complicated - I’ll need to do some research, especially since we are looking into a rural area.
About the bread, you can refrigerate it right after kneading, wrapped in plastic. It will continue to rise before it cools sufficiently so check to make sure it’s not ‘escaping’ from the plastic. Then take it out and when it’s close to room temperature but before it has risen a lot, form it into loaves. Let it rise the 2nd time and it should turn out fine. I have a whole wheat recipe that requires a 2-4 day stay in the frig - to soften the harsh wheaty flavor. It always turns out fine. I can’t believe I can get 100% whole wheat to rise - I must finally understand how yeast thinks ;) Just keep practicing.
To answer your questions about beekeeping I can only relate to my experiences in North Texas. I don’t know what it’s like in other areas.
Whatever the climate, hive placement is very very important, You want to pick a spot so that the hives get some sun in the winter and some shade in the summer if you can. Try to avoid extremely sunny, shady, or windy areas. Experience will teach you what is best for your locale. Two hives is all you need to get started until you get the hang of it. Pick a spot concealed from the road if you can. More on that later.
I’m located out here on Agony Acres, 2 1/2 beautiful acres of rock and clay soil. It used to be in the country. My neighbors are mostly weekday commuters/weekend farmers who live on small acreage, 1 - 5 acres on average. I used to keep bees because I wanted my vegetables, flowers, and fruit trees pollinated. If they provided a little honey so much the better.
In answer to your question, bees forage for miles and you never know where they’re going. If your area is surrounded by nearby crop farms, they will work the fields and pesticide poisoning can be an issue. Bees gather most of their pollen during spring and into late summer. Neighbors never much know when they are around. But any time (and I mean any time weather permitting) they find a neighbor’s nectar filled hummingbird feeder, open container of soda, open garbage can, or whatever that is sweet or has sugar residue on it or in it. They will converge in biblical proportions. They like to get their water out of swimming pools, bird baths, dripping hydrants, etc. And on humid spring days they like to split and swarm over to your neighbors looking for a new home.
Which brings us back to hive placement. When you hear your neighbors are asking about bees or driving through the neighborhood looking for hives, you will know why hive placement is so important.
Plan ahead and good luck.
Thanks.
FWIW dept., don't commit money, or cash flow from other sources (retirement accounts, social security, pensions, 401K's) you can't afford to lose. Start slow. Do what you enjoy doing, it won't feel like work. Don't spend profit until it's in the bank!
What type of business are you thinking about?
A lot of those tips seem suited to young people who automatically go to Starbucks if they are thirsty. I’ve been doing most of those tips about food economy for years.
One thing that I have found about living economically concerns real estate. Since I’ve been living in “new construction” — the vinyl-clad town home made with bundled 2x4s for support, “manufactured” plywood wrapped with Tyvek for walls, pvc plumbing, “builder-grade” appliances and synthetic carpeting throughout — I’ve found that some commonsense measures you might take to save money can be disastrous. We bought this house new from a reputable builder who has built hundreds of thousands of similar mid-market townhomes in several states. The many “new construction” details were touted as moneysavers, efficient, tightly insulated to lower your monthly bills, etc. — but I’m pretty sure I have spent the difference in repairs.
Examples: I buy lots of veggies and use dried beans to make soups. In a rural area, you can compost veggie waste, but in many HOA communities, there are rules against it. I have had several drain back-ups due to “overusing” the garbage disposal instead of composting. I could have had many steak dinners in restaurants for what I paid in plumbing clear-outs.
The heating system depends on a sump pump sunk into the ground in the below-grade basement. Recently, several joints in the pvc pipes that carry the condensation from the sump pump up between the basement ceiling and first floor to the outside came loose and leaked into the basement ceiling below them. It’s not that older homes with welded copper pipes can’t leak; it’s just that in my many years of living in older construction, it usually didn’t if you took the proper precautions such as turning off the outdoor spigots before frost.
Which brings me to the next topic: since we usually don’t get near-zero temps, but expected them last night, I turned the house heat down to 58 degrees before going to bed and added extra bedcovers. Before turning in, I ran the hot water in the tub so the water heater would cycle on, and there would then be hot enough water in the morning. But this morning, all pipes to the “cold corner” of the house where the bathtub is were frozen shut, even though every other tap in the house was working.
My takeaway from this is that living with tight insulation and tightly insulated windows has some economical benefits month to month; but if I try to zone-heat the house, mold grows in the unused and colder basement rooms if I shut off the heating registers, even though the “earth-sheltered” rooms stay in the high 50s. You also have to routinely air out and fan the air in the basement to make sure any tiny amounts of radon do not build up, which almost defeats the purpose of saving money by tight insulation.
Only the bottom sash of all the windows will open, and the screens are so difficult to remove, it’s difficult to open a window to shake out a rug or air out the comforter, even if your HOA would allow it. Most don’t even allow hanging clothes outdoors to dry, so you use bleach and run the dryer for stuff that would smell so much better if dried in the sun.
Then there is the dull, dead sound of a house with no plaster or wood.
Finally, if you buy a house with a poured concrete floor and basement walls over flimsy french drains with cheesy plastic “drain tile” that soon crushes under the weight of what’s over it, water will start pumping upward into the bottom seams of the basement. If you have had the basement carpeted and finished, look out.
The sites for these types of houses are bulldozed instead of dug out with pickaxes in the old way. Therefore they bulldoze a large swath, construct the foundation with poured concrete in one or two days, slap some liquid tar over the outer surface, then “backfill” — using a bulldozer to push loosened and aerated dirt back against the walls. In days, they drop in shrubs, slap sod over the site without regard to the number of rocks they have churned up (you will find them if you try to dig flower beds, or dig down to find out why grass just won’t grow in this or that spot), and within a couple of years, the stirred-up dirt near the foundations starts to sink down a foot or two at the foundation, slanting up and outward as far out as 8 feet from the foundation. The air conditioner will tilt. Water that was supposed to drain away from the house on the downward sloped you had when you bought the house will now drain down against the foundation walls — unless you have truckloads of dirt brought in and graded up against the foundations again, tamped and relandscaped.
Having lived both ways, my next house will be a thoroughly-inspected “old construction” property built between 1900 and 1960, with real metal pipes, windows that open both sashes, all settlement cracks previously addressed (especially in the foundation) and if possible, real plaster over lath and solid wood, with fully inspected 4x12s and 4x4s for support.
Our Dollar Tree stores in Baltimore-Washington area sell Hormel Genoa Salami and also Hormel Pepperoni -- you wouldn't think it, but they have it in sell-by dated packaging and convenient size. Don't know what area you live in; but I do know there are a gazillion Dollar Trees around Dallas, so check the Dollar Tree store locator for your city.
Also if there are any fairly authentic Italian restaurants in your area who order Italian specialties, you might work a deal with them to include Genoa salami for you in their order.
For me, it will be a spice business, mostly online. Hubby will start a fix-it business. Both are things we enjoy, so that fits into your model.
They won’t be big money makers, but will hopefully fill the gap between the interest on what we have saved and what we need to live. Until interest rates rise, hopefully! And will be fun enough that it will give us something to do that we enjoy.
We have a couple of other ideas, in case these fizzle. But the startup costs for these will be small, so these are the least risky and more in keeping with something that won’t feel like work.
“Thanks for the bee info. Sounds complicated - I’ll need to do some research, especially since we are looking into a rural area.”
I’ll pass along the sage advice of one of my teachers: beekeeping has a steep learning curve, but it’s not that high. Once you get it down, you’ll be wondering what you’re going to do with all those bees!
Excellent advice.
My previous house was built in the 80s. My current house was built in the 50’s. There is a BIG difference in the quality. However, I found in this area that one of the things you have to be cognizant of the quality of the maintenance. Or lack thereof. We must have looked at the better part of 100 houses and I’d say out of those, maybe 10-20% were up to my standard. You were just inheriting someone else’s unresolved problems in most cases.
Something that you find when looking at these articles is that they (usually) tend to be focused on surface level concerns that affect renters. Not so much stuff that is for homeowners. But I’ll let you in on a dark pinglist administrator secret: a lot of the reason I do this is to get the responses which are usually better than the article itself. I get some great ideas doing this.
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