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S.O.L. on EXTREME conscientious frugality
Sat 2-Jan-10
8:30 pm
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Joy
Chelmsford

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What's happening on Monday - apart from the srat of the new school term, that is.  if you mean that, no, I'm not!!!Smile

Sat 2-Jan-10
9:10 pm
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SOL
UK

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I and some others are having a frugal money drive.  Use everything up in the cupboards and save save save

Sat 2-Jan-10
10:23 pm
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Joy
Chelmsford

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Ah, thanks.  Good idea!

Sun 3-Jan-10
10:17 am
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grapecat
kent, uk

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we're ready! We did our inventory yesterday. Nothing too scary - a shocking ammount of half-full lasagne packets though! And the pork mince appears to be breeding in the feezer, but other than that...

Sun 3-Jan-10
11:25 pm
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KateUK
uk

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So, does this mean I will need to eat up all the Christmas chocolate by the end of January? Laugh

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Mon 4-Jan-10
1:08 pm
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Ruthdigs
Devon

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Chestnut puree I have but that's going to be soup - unless you have a more interesting suggestion SOL?

Best / oddest selection:  Jar of marinated octopus chunks, tin of aloe vera chunks.

I alos have more herbs and spices than I care to mention! Laugh

Mon 4-Jan-10
8:19 pm
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SOL
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Always used chestnut puree in deserts.  Chocolate and chestnut roulade, hmmmm yum. 

Octopus chunks, says greek or italian food.

So as we dont know what it is canned in, could be pickled or oil.  So lets guess oil.  This can be thrown in to a really hot pan with already smashed tomatoes and lots of garlic served on toasted bread.  Making Bruscetta.

saute onions and garlic in a pan add canned tomatoes chop the octopus into smaller bits add it to the sauce and eat with spaghetti.  I think dont over heat the octopus else it will be horrid.

Greek salad, and throw the octopus on the BBq to heat through and get a bit chargrilled.

Aloe vera, hmm, is this for eating? if so it must be used in mexico for a veg dish maybe.  I will google it looks like the Japanese eat it in a substance like yoghurt…  Or there is always the thought that you  could make aloe vera gel

Mon 4-Jan-10
11:24 pm
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Jane G
Hampshire/Dorset border

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Ooh, can I play too?

I am a (very) late arrival to this, seeing as it's already 4th January, but, in my defence, our supper tonight consisted of Stuff From The Freezer.  I did go shopping today and did spend £38 but this was mainly on half-price washing powder Laughand cat food, of which I now have enough to last several months.  I am very pleased with my half-price washing powder.  What was stupid was that the ordinary aisle was full of this particular brand at full price and it was only that I ventured down the seasonal aisle in search of bargains that I found this one size at half price.  Woohoo!

I am so impressed that you have a freezer book.  It sounds very important.  My attempts at taking inventories of my freezer generally consist of jotting things down on the back of a Tesco receipt until I'm too frozen to care and then going back indoors and leaving said receipt on the top of the microwave, where I might find it a few months later and chuck it away.

My DD has just become a vegetarian so meal planning has suddenly become choreish - or more choreish - as either we all have to be veggie (don't mind this a couple of times per week) or else I have to do two separate meals or at least a veggie version of the main meal.  To celebrate her vegetarianism, I purchased my weight in various beans, in both dried and tinned forms.  These are now cluttering up my cupboards and I am still waiting for the moment when I read a recipe involving them that makes me think, ooh, that sounds yummy.  It also has to impress my DS, who is one of life's suspicious pokers of anything unfamiliar in the food line.

So, if you have any design tips for a home-made freezer book OR any delicious ways of using up borlotti/black-eyed/mung/soya/flageolet er... can't think of any others though I know they're there but can't be bothered to get up and look - then I would be forever in your debt.

Thanks for starting a brilliant thread - I know you have no idea who I am but I have been lurking for many years...Wink

Tue 5-Jan-10
6:33 am
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JoannaS
Latvia

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Hi Jane, don't you get your DD to cook for you all? I would if they decided to become vegetarian or am I just a cruel mother Monster

Tue 5-Jan-10
1:13 pm
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brightspark
Wilts

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Hello Jane G,

Have a quick look thru the vegetarian site of main courses -

http://www.vegsoc.org/cordonvert/recipes/mainlist.html

I'm sure you'll find some things you can make in quantity and freeze portions for your daughter.

Pastries are good, and filling, and freezable.

Good luck with the challenge!

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Tue 5-Jan-10
8:51 pm
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Jane G
Hampshire/Dorset border

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JoannaS said:Hi Jane, don't you get your DD to cook for you all? I would if they decided to become vegetarian or am I just a cruel mother Monster


Cheers Good thought, Joanna - sadly, DD has just turned 14 and her cooking skills are fairly basic at present.  She is very happy to "have a go" but as this generally involves her standing forlornly in the kitchen, going "Mu-u-um", it doesn't actually free up any time for me - nor does it produce a meat dish for the rest of us.  But she is learning, and soon enough will be making us one meal a week! (She may not realise this yet Whistle.)

Tue 5-Jan-10
9:04 pm
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Jane G
Hampshire/Dorset border

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brightsprite said:

Hello Jane G,

Have a quick look thru the vegetarian site of main courses -

http://www.vegsoc.org/cordonvert/recipes/mainlist.html


Thank you so much for this link, brightsprite - it looks wonderful, and I've already bookmarked it.Cheers

Well, Official Day One of the challenge was not so bad - we had vegetarian chilli made from veggie mince (already in the freezer), some rather sad-looking onions, celery and carrot which were languishing after Christmas, a couple of tins of special-offer tomatoes, a small tin of my stockpiled French tomato puree PLUS my secret, DS-defying ingredient, which is to use ordinary baked beans instead of kidney beans.  Just why this should turn an unacceptable dish into an acceptable one I don't know, but there you are.  My other secret ingredient was a grating of hugely expensive 90% or some such South American chocolate, bought from Waitrose in the days of my decadence.  All served with leftover rice and a packet of garlic bread I found at the back of the freezer.  And there's enough leftover to freeze for future enchiladas for DD.

I did "invest" in a couple of bits from the shops today - mainly a box of firelighters as we await the highly publicised snow which is supposed to hit us any minute - but also a packet of 12 wholemeal rolls for a quid in Lidl, which, given the added magic of butter, Dijon mustard, the last of the Christmas ham and the freezer in the garage, have transformed themselves into DH's future lunches. 

So that's Day One.  I'm not saying anything'll happen tomorrow (except that it might snow).  Thanks for your welcomes and help!

Tue 5-Jan-10
9:22 pm
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grapecat
kent, uk

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Jane G - I have a fab recipe for bean and cabbage stew that's veggie, cheap and delicious - would you like it? It's from Leith's Vegetarian Bible.

We started yesterday - so far so yummy - tonight was a chorizo chickpea tomato stew but it was kinda cheating because the stew was planned for last week - we just didn't get around to it. Tomorrow will be spagetti carbonara to use up the bacon before it dies (it's already been frozen so can't go back). So far no spend but we'll probably need eggs and parsley tomorrow.

Wed 6-Jan-10
8:08 am
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JoannaS
Latvia

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Jane G said


Cheers Good thought, Joanna - sadly, DD has just turned 14 and her cooking skills are fairly basic at present.  She is very happy to "have a go" but as this generally involves her standing forlornly in the kitchen, going "Mu-u-um", it doesn't actually free up any time for me - nor does it produce a meat dish for the rest of us.  But she is learning, and soon enough will be making us one meal a week! (She may not realise this yet Whistle.)


Having to eat what they produce concentrates their minds somewhat. Mine were on the whole cooking by that age, it was the youngest that managed to get away with it the longest but part of the reason was that he used to prepare a lovely meal, artistically prepared, a veritable feast for the eyes and ......cold! He always took so long over it that it was cold by the time it was on the plate. Fortunately he has learnt since then and when we visited him he served us ham in beer, with basil potatoes and a side salad, all that should have been hot was hot. Cheers. There were some disasters of course, like the time the middle one didn't realise that 1tsp of ginger meant one teaspoon and thought it meant 1 tablespoon. Took a little getting down that one but we have found that plain yogurt on those kinds of meals does work wonders - okay palatable.Doh

Wed 6-Jan-10
9:49 am
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SOL
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Beans, Beans, are good for the heart, the more you eat themore you *cough*

aahmmm

ok, so borlotti beans, hmm, how about veggie sausage cassoulet?  add in some flageolet. (I was told by the urologist, that beans are a good source of protein so dont abuse them.  I.e eat too many.  i cant ever imagine that I could consume that many beans.)

mung beans? heck arent they those green ones that Gillian Mckeith wanted you to eat in a soup to detox?  I know you can sprout them, and get bean sprouts, but if they are for cooking, I would have thought they would be something for a curry or a chinese dish.  I dont think they have much flavour of their own?  I think I may have had them in a curry at a friends house. 

I am sure you could find quite a few indian recipes.  that as they are extra spicy and tasty others will want to eat them as well.  making it only the one meal you have to make as I would get stressed making 2 all the time.

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