Since last Thursday’s post, we’ve only bought bananas and sweet potatoes. Bananas for the kids and sweet potatoes so I could finish testing a Menu Mailer dish for the Thanksgiving issue. Otherwise we’ve only eaten what is on hand.
This week, I will be forced to buy eggs so I can bake. My hens are molting and they aren’t laying enough eggs to cover baking, much less anything else. We are down to six hens and one roo. We are waiting to get more because our town is in the midst of changing the laws which may effect how many we can own.
My weekend activities will include sorting through all of the freezers. I need to make sure any meat close to being out of date is used up before it goes bad. I also need to find all of the stock bones so I can make more stock.
Now that I’m taking a serious inventory of what we have on hand, I’m seeing that my storage has become lopsided thanks to my tactic of buying on sale. Since sales go in cycles and money is so tight, I’ve discovered that some items have been easier to come by than others. Good sales are becoming more difficult to find, regardless of the budget. Looking back on some receipts from earlier this year where I bought ingredients to test recipes for the Menu Mailer, I see that the price of just about everything has gone up. I can’t wait for Green PolkaDot Box to begin shipping so I can get better prices than the local sale prices and even out my storage.
in the meantime, I will re-plan some meals and seek out alternative sources so I don’t wind up with nothing but rice, salt and kipper snacks once everything else runs out.
Spending November 10-16:
Bananas- $2.39
Sweet potatoes- $2.72
Total spending: $5.01
This recipe is from the Real Food Storage book. It is available in both print and eBook forms. If you want more information on how to build a food storage program, step by step, and maintain a traditional foods diet, this is the book to show you how.
Hands-on: 15 minutes
Hands-off: 10 minutes
2 pounds new potatoes, quartered, or regular potatoes, cubed
1/3 cup coconut or olive oil, melted
1 Tbs Dijon mustard
1 Tbs rosemary
1 tsp salt
Place the potatoes in a stock-pot and cover with water. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook for 10 minutes or until tender. Drain thoroughly.
Meanwhile, whisk together the oil, mustard, rosemary and salt in a large bowl. Gently toss the sauce with the potatoes once the potatoes have been drained. Serve warm.
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