Robyn's Cookin

Sales Watch: Whole Chickens

2010-06-23T20:44:00.000-07:00

Date $$/lb
23-Jun-10 0.49

Sales Watch: Clorox Bleach

2010-06-10T12:20:00.006-07:00

To me, bleach is bleach. But my fiance prefers to use "splashless" Clorox bleach (thicker than normal bleach). He tends to rush around, and to be fair, uses bleach WAAAY more often than I do to keep his white work shirts white.

Although I haven't been able to fine a splashless generic brand, Clorox often goes on sale, and coupons pop up often enough as well...

Date $$
16-Jun-10 1.69
09-Jun-10 1.69

Sales Watch: Men's Deodorant

2010-06-01T12:25:00.021-07:00

I don't know if it's just a guy thing, but my fiance goes through deodorant ridiculously fast. One stick will last me for months...him, a week.

I try to keep a steady supply of men's deodorant sticks on hand. Thankfully, many brands are often on sale for $1.00/stick, and coupons are frequently issued for all brands (which often means free deodorant!).

(A&H = Arm & Hammer)

Date                       Brand                                      $$       oz.    $/oz
23-Jun-10          A&H-Ultra Max         1.00      4.0         0.25
23-Jun-10          Speed Stick                            2.00    3.7         0.54
16-Jun-10          A&H-Ultra Max         1.00      4.0         0.25
16-Jun-10          Speed Stick                            2.00    3.7         0.54
16-Jun-10          Arrid                                       1.00       2.8     0.35
02-Jun-10          Degree                                   2.00       3.0        0.66
26-May-10        Right Guard Sport                1.00      3.0       0.33

How to Start a Vegetable or Herb Garden in Arizona

2010-05-20T12:34:00.001-07:00

I've always wanted a vegetable / herb garden, but I am horrible with plants...mostly because I'm inexperienced. I've tried the trial-and-error route a few times, but before I even think about going large scale, I want to be armed with a little knowledge.

We've lived in our house for almost three full years, and since we bought in a new neihborhood, our backyard is a completely blank slate (think: pile of dirt). My fiance is really itching to get the backyard landscaped, so I figured I should do my part and start my research (rather than continuing to tell him: "maybe we should wait for....[insert random excuse here]."

I've always assumed I'm a slight disadvantage, living in one of the hottest / sunniest parts of Arizona, so I guess I'm about to find out!

I realize many things I'm just going to have to learn by doing, but some things...such as installing built-in planters, may not be so easy to re-do.

Some things to consider (Note: this is not from an AZ-specific site, so may not apply to my situation...I'll modify as I find new info.)

http://seattletimes.nwsource.com/html/homegarden/2008699114_zhom02growvegetables.html

http://gardening.about.com/od/vegetablepatch/a/Veg_Gardens.htm

Find full sun. A vegetable garden must have eight hours of sun every day. Remember that shadows may fall later in the season as the sun moves through the sky.

Leafy greens can handle less sun and crops that prefer cool weather, like lettuce, will continue to grow throughout the summer is shaded by taller plants.

Start small. Gain experience from growing a few plants, and you'll be able to build on the knowledge next year. (Kind of a "duh" statement, but I constantly have to remind myself to take it slow...)
Among the easiest plants to grow: peas, green beans, herbs, and lettuce. Make sure you know when your crops will be ready for harvest, and don't plan your vacation then. Look for varieties that are labeled "disease-resistant."
Consider transplants. Starting from seeds ($2.50 to $4 a packet) is cheap. But beginners are often better off paying $2 or $3 each for commercially grown seedlings, especially for vegetables such as tomatoes that need to be started indoors under lights long before planting.
Amend the soil. Enriching the soil with organic matter is essential. It feeds soil organisms, creates spaces for water and air to flow and roots to grow and holds moisture. The cheapest amendment is shredded leaves, if you remembered to stash them away last fall, or homemade compost from your own bin. Garden centers sell compost in bags; it will be more expensive, but don't skimp. Dig it in thoroughly. Note to Self: Need to research composting!

Annual vegetables spend their entire season producing flowers and fruits. They are very heavy feeders and a rich soil will not just keep them growing strong, it will also help ward of disease and pest problems. So for starters, the soil in your vegetable garden will need to be rich in organic matter. Well go into more depth on preparing the soil in a later lesson, but know that you’ll be replenishing with organic matter every year. Compost and composted manure can be added in spring and/or fall.
Probably the easiest way to ensure great soil for your vegetable garden is to create raised beds. Raised beds simply mean the soil you are growing in is higher than the ground level by 6 or more inches. You can pile it between paths or create elaborate structures, but raised beds allow you to control the soil in the planting area, it never gets stepped on and compacted, it drains well and it warms up faster in the spring, so you can plant earlier.
One final consideration when looking at your soil is to be aware of drainage and run-off. Vegetables don’t like to sit in wet soil, so if your soil is heavy the texture will need to be improved. Hopefully the organic matter will make a dent. You also don’t want all the nutrients you add to simply run off elsewhere. If your site isn’t level, you’ll need to create run-off barriers. Similarly, you don’t want water from less favorable sources, like the driveway, running into your vegetable garden.

Plan for water. If possible, place your garden near the tap, because you will be watering a lot. It will be very hard to keep vegetable plants evenly moist by carrying cans of water or even hand-watering with a hose. Get a sprinkler or, better yet, a soaker hose to keep the water off leaves, and a timer so you can let water run for plenty of time until it turns off automatically.

If they get watered erratically they will exhibit all sorts of problems like cracking open, not setting any fruit at all or becoming prone to cultural problems like blossom end rot.

Try containers. If you choose "compact" or "patio" varieties of vegetables, you can grow them in containers. Note to Self: Start here with green onions and herbs.
Add supports and protection. Place tomato cages, trellises for peas, beans, squash, cucumbers and other climbers, and chicken-wire fencing to foil critters at the very beginning.
Don't plant too early. Some vegetables, such as lettuce and peas, can be sown directly in the soil as soon as the soil is prepared in spring. But many vegetables, including tomatoes and squash, should not be planted until the danger of frost is past and the ground is warm — usually late May. Too-early planting means weaker plants.
Vegetable gardening can be broken down into 2 stages: preparing the garden and caring for the plants. To create the garden, you’ll be turning a lot of soil. The basic tools include a: shovel, fork, trowel and maybe a tiller. (I’ll talk more about actually creating the garden in Lesson 2.) Once your plants are growing you’ll need a different set of tools which will include a: hoe, hose and nozzle or some type of irrigation system, stakes, twine and pruners.
Most vegetables are annuals, so you’ll be starting from scratch every year. You’ll probably be re-planting throughout the season, too.
Designing a vegetable garden is more about which vegetables grow well near each other, than about how things look. Some vegetables will excrete substances that can inhibit other plants growth. Tall vegetables can shade out shorter vegetables. Vegetables in the same family will attract the same pests and need to be moved around each year.
Organic gardening is actually less time consuming, because the whole point is to prevent problems before they happen.
Choosing plants that are suited to your growing conditions and that have been bred to be disease resistant will keep them healthy.

Sales Watch: Crab Legs

2010-05-05T12:09:00.017-07:00

Crab legs are one of life's greatest treats!!!

There are many different foods that make me happy (ranch dressing, anyone?), but nothing --NOTHING -- compares to the indescribable feeling I get when I eat a big mouthful of crabmeat! (I'd take crab over lobster any day.) Dungeness, is my favorite, but really, any kind has the power to make me smile from the inside out...

Most of us inlanders have to buy crab from the butcher, so they're pre-cooked. All you need to do is toss them over a pot of boiling water for a bit, and you go yourself some restaraunt-quality food. It's truly one of the easiest meals in the world. (Even making clarified butter is a breeze...) (Not quite the same ambiance as a seafood restaurant, though...)

(KC = king crab; SC = snow crab; DW = deep water)

Sale Date           Type                          $$/lb
07-Jul-10    Opilio DW SC    5.99
23-Jun-10      Opilio DW SC    4.99
16-Jun-10     Lg-Red-KC            9.99
09-Jun-10         Jumbo-Red-KC       9.99
02-Jun-10       Opilio DW SC         5.99
19-May-10     Premium-Red-KC    14.99
05-May-10    Jumbo-Red-KC     7.88

What's Yer Beef...?

2010-05-02T15:07:00.008-07:00

I'm the type who likes to know things. I'm not a big fan of saying "I don't know."

While doing my Sales Watch on roasts, I had so many questions. There seems to be so much to know about beef!! So I embarked on a little Journey of Knowledge, if you will. For each question I had, I found tons of information that I just can't help but regurgitate here. (Mmmmmm...regurgitated beef...)

Most of my information is from Wikipedia and this body-building site.

Some Quick Bits o' Info

The leanest cuts of beef are typically also the toughest (they contain less fat to make them tender).
The animal's legs and neck do most of the work, and are therefore, more muscle-y and less fatty (i.e., produce the toughest, leanest cuts).
Meat becomes more tender as the distance from hoof and horn increases.
Different countries have different cuts and names (so the info here is only applicable to beef bought and prepared in the USA).

If you're like me and interested in finding the healthiest and tastiest cuts of meat for your buck, it's a little overwhelming to try and keep all the cut-of-meat lingo straight (especially when you're standing in front of the butcher counter, faced with a bunch of similar-named options).

Confession Time: I'm a super nerd and actually have a three-ring binder that I carry with me to the grocery store. (Don't worry...you can point and laugh and/or silently question my sanity...I take my hobbies seriously, and to me, grocery shopping is a very practical hobby. Go big or go home, bitches!) My binder contains my shopping list, coupons, a list of prices of frequently-bought items at the various stores I shop (helps me know if I should take advantage of a sale), and now, a printout of this page regarding beef!

Following is the fat, calorie, and protein information for each cut (organized from lowest to highest fat).

Type         Fat (g)          Calories          Protein (g)
Round             8.1               183.6                25.6
Flank       10.6 192.1    22.4
Sirloin                        13              219.3                23.6
Corned Beef Brisket 16.1              213.3                15.4
Short Loin 19.8    262.6                19.7
Chuck         20.2              282.2                23.2
Brisket    24.2    309.4    21.3
Ribs            25.1              306.1                18.6
Plate N/A              N/A                 N/A

The above-listed cuts either go by more than one name, or are further subdivided. The following list attempts to make sense of all (some) of this madness. (Don't even get me started on the "brand names" for beef!! i.e., Angus, Kobe, etc...)

Round (a.k.a. Top Round and Rump Roast) -- Lean cut, so it's lower in fat, but is on the tougher side as a result.
Flank (a.k.a. Flank Steak and London Broil) -- Tougher than loin and rib, but lean, and usually more affordable.
Loin, subdivided into:
Sirloin (a.k.a. Sirloin Steak and Sirloin Tip Roast) -- Less tender, but more flavorful than short loin.
Short Loin (a.k.a. Porterhouse Steak, T-Bone Steak [which contains the Tenderloin...a.k.a. Filet Mignon], New York Strip)
Chuck (a.k.a. Blade Roast) -- One of the most common sources for ground (hamburger) and roasts.
Ribs (a.k.a. Short Ribs, Rib-Eye Steak, and Prime Rib)
Plate (a.k.a. Skirt Steak) -- Cheap and fatty...but tough. (Which is interesting because up until now, I've assumed "fattier" cuts are more tender / less tough. For now, I am going to assume it has to do with distribution of fat...good marbling = tender...a bunch of fat in one area = tough. I'll look into this more in the future.)

In addition to the "aka's" and the subdivions (and the brand names...which we're not talking about...and yet I keep bringing it up...), the USDA, bless their hearts, have added another layer of information: grades of beef (of which there are eight). Thankfully, for the purposes of grocery shopping, you really only need to remember two of the grades: Choice and Select. Choice being the superior (i.e., more expensive, better marbling) of the two. (By the way, the term "marbling" refers to the distribution of fat; even distribution is preferred.) Select, formerly known as Good, is leaner than Choice.

For S's and G's, here is a list of the remaining six grades.

Prime (sold to hotels and upscale restaurants and typically has a higher fat content with desirable marbling).
Standard - Lower quality yet economical, lacking marbling.
Commercial - Low quality, lacking tenderness, produced from older animals.
Utility
Cutter
Canner

Utility, Cutter, and Canner grades are rarely used in foodservice operations and primarily used by processors and canners.

Note: USDA grades are based on degree of marbling and the maturity of the animal. Note also that age of the animal (a.k.a. maturity) is not the same as aged beef...beef that has been aged is desirable, while an old-aged animal is not (older animal = tougher meat; younger animal = more tender cut). (I'll research this more and provide further information another day...)

Sales Watch: Roasts

2010-04-17T22:20:00.047-07:00

There's really nothing better than a good old fashioned pot roast every now and again. Or how about shredded beef tacos or Italian beef sandwiches?

This Sales Watch is dedicated to the key ingredient that makes each of these culinary delights possible: the roast. I've learned that by using my crockpot, it doesn't really matter which cut I go with...they all come out fall-apart tender.

For this Sales Watch, I'm tracking sales at my local Bashas' and Fry's. Price generally appear to be cheaper on pork, but they don't go on sale as often; therefore, I'll be highlighting the "rock bottom prices" for both beef (B) and pork (P) below.

(LB = London Broil; CR = Cross Rib; BI = Bone-in)

Sale Date    Store    Meat    $$/lb    Cut
07-Jul-10    F P    2.99 Choice Round / Top Round
07-Jul-10    F P    2.99 Chuck
16-Jun-10     F           P          2.99       Half-Loin
16-Jun-10     F           P          3.99       Tenderloin
09-Jun-10     F           B          2.99       Choice-Bottom Round
02-Jun-10     F           B          2.99       Choice-Chuck
02-Jun-10     F           B          3.99       Choice-LB
19-May-10   F           B          2.69       Choice-CR
19-May-10   B           B          2.99       Choice-Aged-Top Round
12-May-10   F           B          2.99       Choice-Chuck
28-Apr-10    B B    3.99 Choice-Aged-CR
28-Apr-10    B     P          1.28       BI-Shoulder/Country
28-Apr-10    F B          2.99 Choice-Chuck
28-Apr-10    F          P          1.27        BI-Shoulder
21-Apr-10    B           B 2.99 Choice-CR
14-Apr-10    B           B       1.87   LB
14-Apr-10    F           B 2.50*    Chuck
14-Apr-10    F       B    2.99      Sirloin Tip
14-Apr-10    B       B    2.77       Aged LB

*Indicates a Buy One, Get One Free sale. I've taken the sale price and divided it by two (which isn't exact math, of course, because it's nearly impossible to find identical-sized roasts...but whatev). Note that Bashas' often runs Buy One, Get One Free sales, but I haven't found out a good way to track them yet because they don't list the actual buy-one-get-one prices online (and I don't often make my way into Bashas' unless it's for a specific purpose).

Sales Watch: Skinless, Boneless Chicken Breasts

2010-04-08T12:15:00.008-07:00

Skinless, boneless chicken breasts are another item I love to stock up on during sales!!

I'm still working on an official "OAMC chicken plan," but at present, with the exception of 12 breasts, I generally cook and shred most of my chicken, then package them (in 1 cup portions) in Ziploc bags. Then I use the chicken for soups or casseroles or what have you. I'm looking for a better way to cook chicken in bulk, because it gets too dry the way I do it now...I'll keep ya'll posted when I find my "ultimate cooking method."

With the 12 breasts I reserved from cooking / shredding, I triple my chipotle marinade recipe and freeze raw chicken with the marinade in packages of three. The night before I want to make it, I put a package in the fridge, and it's defrosted and fully marinated in time for dinner.

Anyway, that pretty much sums up my current chicken-freezing process...I am working on getting some more excited items added to the list, and will post an official blog at some point in the future.

Note: I am only tracking store-brand chicken breasts (from my local Fry's, of course), because I've been deeply scarred by one occasion when I purchased name brand (Tyson) chicken. Not only are the Tyson chicken packages smaller than the store-brand (so you get less chicken for the same amount of money), but all four packages of Tyson chicken had the grossest texture I've ever experienced in my life. It's hard to describe, but they were hard and stringy...we felt like we were eating spools of thread. It was completely unappetizing, and gags me to think about it.

Sale Date           $$/lb
23-Jun-10    2.79
16-Jun-10          1.77
09-Jun-10          2.79
02-Jun-10          1.66*
19-May-10        1.77
28-Apr-10         1.77
07-Apr-10         1.77
*Frozen, 3 lb bag.

Sales Watch: Ham

2010-04-06T12:14:00.011-07:00

So....I have been wanting to get into this whole "ham thing" for awhile now, but there seems to be so many freakin' options when it comes to ham (cut, freshness, brand...) that I haven't really ever looked into finding out what's the best deal.

As a result, I only buy it on rare occasions, which is a shame because a) I have a really good ham salad recipe that I LOVE (healthier-than-normal, natch), b) it seems to lend itself well to many OAMC recipes, and most importantly c) my fiance has been wanting a big ol' ham during the holidays, but I have yet to acquiesce this culinary desire of his, which is very unlike me.

Well folks, I'm here to say that it all ends today!! I'm not sure how I'm gonna incorporate all of these options just yet...this sales watch might end up being more of a beast than it's worth...but I'm willing to give it a go in the name of love...

As with all the others, this sales watch tracks prices at my local Fry's. I am not watching any sort of deli / sandwhich meat...I'm looking at hunks o' ham only.

P.S. = Private Selection
H.F. = Hillshire Farm

Sale Date        $$/lb     Description
16-Jun-10        6.99         P.S. Honey
05-May-10      0.99         Cook's Spiral
31-Mar-10      1.27        Cook's Spiral
31-Mar-10      1.99         P.S. Spiral Honey
31-Mar-10      2.49         H.F. Spiral

Sales Watch: Cream Cheese

2010-04-06T11:58:00.002-07:00

Have I mentioned that I love cheese? (Except bleu cheese... too moldy for me...)

Here is a price watch on cream cheese. Both the name brand (Philadelphia) and store brand often go on sale, so I'll track them both here. The sales almost always include the lower fat Neufchatel cheese, which is, of course, what I buy.

An interesting thing I have found, though, is that the name brand cream cheese tends to have a shorter expiration period than the store brand. I like to think it's a conspiracy to have us buy more often, rather than allowing us to stock up during sales. Of course, it could be for a number of other reasons, such as the store brand could have more preservatives...but I think the Philadelphia Conspiracy Theory is more fun. (P.S. If I get whacked, you'll know who's behind it!! ;-)

I'll usually buy four bricks of cream cheese when they're on sale for a dollar or less (regular price, $1.79 for store brand). We don't eat a ton of cream cheese, so I find that's usually enough to last us until the next sale. As an occasional treat, my fiance likes to eat cream cheese on his Triscuits, whereas I like to have it handy for last-minute get togethers (for my pesto cream cheese dip or roasted red pepper cheese ball [posted recipe forthcoming]).

Sale Date* Sale Price Store Brand
31-Mar-10 $0.88 x

*New ads for most stores come out on Wednesdays. Most sales only last for a week, so Tuesday nights are generally your last chance to get the sale price.

My Magic Number Is....

2010-04-01T13:43:00.003-07:00

...ONE!

Here is a growing list of items I strongly dislike spending over $1 for, unless it's an emergency. I'm still developing my couponing technique, but I know that many of these items can cost as little as .50 cents -- or even free! -- with savvy couponing. For now, I'm happy with a dollar, though I'm thrilled when the stars align and I have a coupon for something that's on sale at its rock-bottom price...(my goal with this blog is to MAKE the stars align, so to speak, and learn how to get hundreds of dollars of groceries for free...it's definitely an art form, but one I am determined to learn!).

The key is, of course, creating a stockpile in order to avoid spending more than I want. When Crest toothpaste, for example, goes on sale for $1 (as it did a week or two ago), I always buy several tubes at a time (and there's only two of us, so they last awhile).

Air filters (for the heating / cooling vents in the house)
Bacon (it's rare, but it does happen occasionally)
BBQ sauce
Cream Cheese
Deodorant (men's and women's)
Shampoo for my fiancé (he's not picky and can use the cheap stuff that goes on sale for $1 [or less]...my hair is snobby and will not tolerate the super cheap stuff)
Shredded Cheese
Sour Cream
Toothbrushes
Toothpaste

Sales Watch: Shredded Cheese

2010-04-01T13:17:00.016-07:00

Oh how I love cheese! And oh how I love it when the two-cup bags of shredded cheeses go on sale for just a dollar at my local Fry's! (Our Bashas' does it occasionally as well, but not very often, and usually only when Fry's is running the same sale.) The lower-fat 2% cheeses are always included in this sale, so we get to eat delicious things like pizza and enchiladas without as much guilt.

There for awhile, my Fry's ran the $1/bag sale every couple of weeks, but they haven't done it in awhile and we've blown through our entire stash. Very depressing. I'm choosing to remain optimistic and hope it's a seasonal thing that will be back someday soon...

Anyway, the sale price is good for a max of six bags per transaction, but you can theoretically buy out the entire store's supply if you do it in separate transactions... and if you don't mind getting some funny looks...

Pre-shredded bags of cheese freeze extremely well, so I always buy a ton and keep them in the freezer. Defrost in the fridge, or even on the counter if you're in a hurry.

There's no reason to ever pay full price for cheese because it's on sale so often, as you'll see by this Sales Watch. I only "stock up" when it's at the rock bottom price, but will buy a bag or two if it's needed, and as long as it's under $2/bag. (I think regular price is over $3...ridic.)

UPDATE: It's been three months, and the 8-oz bags of cheese has yet to go back on sale for $1.00. "What the french, toast!?" Anyway, my Fry's does not carry 2% cheese in the larger sized bags, so I've had to start being a little more creative and spend a bit more money than I like. (Waaaah!) (Except for the low-skim mozzarella, which is always low[er] in fat...)

Sale Date $$ oz $$/oz
07-Jul-10 2.99 16 0.187

30-Jun-10 1.20 8 0.150

16-Jun-10       2.99          16         0.187
02-Jun-10       1.66          8           0.207
26-May-10     1.66          8           0.207
19-May-10    4.99          32          0.155
12-May-10     1.88          8            0.235
12-May-10     2.50          16          0.156
28-Apr-10      1.50          8            0.187
14-Apr-10      2.49          16          0.155
31-Mar-10      1.77           8           0.221

Sales Watch: Triscuits

2010-03-30T12:21:00.007-07:00

Some may think Triscuits are a silly thing to devote an entire blog to, but they're one of the very few snack items we keep around the house...and of course, I don't like to buy them unless they're on sale (because otherwise they're $3.28/box, to which I say "No thank you!").

This list will be updated each time Triscuits go on sale at my local Fry's. The rock bottom price will be highlighted in red.

Sale Date           $$
16-Jun-10          1.88
02-Jun-10          1.88
26-May-10        1.88
24-Mar-10        1.79

Sale Watch: Super Lean Ground Beef

2010-03-26T19:54:00.010-07:00

At my local Fry's, the regular price for 93% lean ground beef is over $5/pound. Yeah, ridiculous. HOWEVER, every couple of weeks, it goes on sale for $1-and-change/pound. (They come in 2-pound tubes referred to as "chubs," which just makes me giggle... I mean seriously...meat tubes... chubs... get it? Yes, I have the humor of a 12-year old boy, but I refuse to believe I'm the only one who finds this amusing.)

Anywho, in all seriousness, the sale limit is usually four chubs, but I believe that's per transaction rather than per customer...which means you can get an unlimited amount for the sale price, as long as you find a patient cashier who is willing to ring up separate transactions per foursome. (Sorry, I couldn't resist...I'm done now, I promise!)

Being the frugal but health-conscience girl that I am, I always "cut" my beef with TVP (textured vegetable protein). So basically, when I buy four 2-pound chubs (i.e., 8 pounds of pure, lean ground beef), I end up with 16 "pounds" for the freezer! (I put pounds in quotes because TVP weighs less than beef...) I'm not prepared to discuss TVP in depth today (it's a topic for a future blog), so for now, until I have time to do the actual math, I'm considering it "free" -- both in fat content and in price -- because it's darn near close enough on both accounts. (One "quarter pound" of half lean beef and half TVP = approximately 85 calories and 4 grams of fat...figuring out the protein will take a bit more math.)

I'll update the table below each time 93% lean ground beef goes on sale at my Fry's. The rock bottom prices will be in red. Eventually a pattern will emerge so that I (and you, if you're so inclined) can start predicting when the next rock bottom sale will occur.

Sale Date Sale Price With TVP
(per pound) (per pound)

23-Jun-10 $1.97    $0.99
12-May-10             $1.97                    $0.99
21-Apr-10              $3.85                    $1.93
14-Apr-10    $1.88    $0.94

24-Mar-10 $1.77 $0.89

Buy Heads, Not Bags...

2010-03-19T22:15:00.000-07:00

...of lettuce, that is! (And cabbage.)

I always hated buying bagged lettuce / cabbage because they'd go bad so quickly (especially the lettuce), cost too much for such a little amount, and take up valuable fridge space. I decided to try buying by the head one day, and now it's the only way I buy it. A head of romaine lettuce never costs over $1.50 at my local store and yields several good-sized salads, assuming you put tons of other veggies in your salads (which we do). Cabbage costs even less, I believe. You get way more for less money, and it stays fresher longer! It's a no brainer!

How to Store It
One head of romaine will keep fresh for at least two weeks if kept intact (that is, just peel off and wash leaves as you need them); we've kept cabbage for several weeks with little deterioration. I just keep mine in the original produce bags from the grocery store.

How We Use It At My House
Romaine Lettuce
Salads are the most common. Either as a side, or as a main dish (healthier-than-restaurant taco, greek, or chef salads) with soup. We rarely get bored of salads because I try to change up the dressing to match the "theme" of our main dish. (I'll do a future blog on our salad dressings, as all are homemade except for our beloved ranch [we can't give it up...].) We typically eat our big ol' side salads about 15 minutes before the main dish, which fills up our bellies so we eat less of the main dish (this is also great because it leaves left overs for my lunch the next day at work! *wink wink*)

Otherwise, romaine is just a good "utility" lettuce. You can use it for most anything (lettuce wraps; shredded on top of tostadas; torn and placed on a burger; etc.).

Cabbage
To be honest, I have yet to finish an entire head of cabbage so I don't buy it often cuz I hate to waste. I'm still on the lookout for more cabbage recipes that we both love, but for now I use it for healthy versions of cole slaw; topping for grilled fish tacos; and in some soups.

I'm convinced that cabbage regenerates in the vegetable drawer, because I swear I could make each of the above in duplicate and still have half a head left...

Egg rolls would be a good, logical use of cabbage, but I don't want to get in the habit of making fried foods at home, and baked egg rolls are just not as good as fried.

Random Health Note: Don't pull a Titanic and get duped by the iceberg!
(Sorry...too soon?)
I hope that most people know by now that iceberg lettuce is pretty much a USELESS vegetable...if you can even call it a vegetable... It has close to zero nutrients and has next to no flavor. You should boycott it at all costs, in my opinion! ;-)

Mission Statement...

2010-03-15T19:12:00.006-07:00

I am a young, corporate-America employee who is trying her darnedest to avoid plunging deeper into the rat race that is often mislabeled "the American Dream." I will admit that shortly after graduating college and after a few years at my first "big kid job," I got sucked in and plunked down a nice chunk-o-change on my very first house. Don't get me wrong...I have an amazing home, and I love the people I share it with (ok...the person I share it with...unless you want to count the animals as people too, and I do...), but sometimes I wish we had the option to say "I don't want to live here anymore...let's move!"

...not that I've felt the desire to move during these last three years, nor have I ever been the type to move on a whim, but it'd be nice to have a viable, no-holds-barred escape plan...

Anywho, the purpose of this blog, or my Mission Statement, if you will, is to help my fiance and me avoid any further rat-race pitfalls by making the most of our hard-earned cash. (As my mom always says: "It's your money...you worked hard for it...don't let anyone else just have it." Gotta love the pearls of wisdom from my dear ol' ma!!)

I have come up with the theory that the kitchen--and it's corporate cousin (go figure) the grocery store--are the absolute best places to start! May sound crazy at first glance, but I refuse to believe we're the only household whose second-largest expense (the first being our lovely house, of course :-) went towards groceries or eating out. My theory encroaches on almost all facets of life, but no need to give away all of my hard-gleaned knowledge just yet...

I haven't figured out exactly how I'm going to incorporate all of the info that's floating around in my melon, but I know it all fits together somehow...I just need to jump in and let it figure itself out, I suppose. Some of the things I hope to cover: weekly grocery sales, coupons, price points, meal planning (including stocking my pantry, having "starters" or entire meals pre-made in the fridge/freezer, ingredient stretching, nutritional info, etc.), keeping a clean(er) house...and most importantly, how to do all this on a full schedule! My hope for myself is that by the time we start having kids, these things will be second nature to me. I'm definitely the type who gets overwhelmed when there's too many "new" things going on at once, so I've learned to plan ahead.

Hope you enjoy the ride! :-)