Love the smell of rain...

So it rains more frequently in Queensland...

I get that. At around 2pm, maybe 230pm, you can almost guarantee it is absolutely pouring with rain, school pick up time is impending and no matter where you live, if it is going to rain today it will always be around school pick up time. Sarcastistically more so often than if you have washing on the line, get it off before 230pm and it will be dry - before it rains. The kids and collectors will still get wet.

Nah - that's not a real statistic but it is probably true. Today was a picture of that scenario, and SmallBoy's raincoat was staring me in the face as it hung on the bedroom door ~ and not in the schoolbag where it is supposed to be stored. Be assured, in true saving style, I wasn't rushing off to pick him up from school in the car and save him the saturation of a 15minute walk home. Be damned if good petrol be used because an item was not returned to its appropriate 'home' and would mean a good soaking for its wearer. Let him get drenched and perhaps remember where things are supposed to go. Or not ~ as it was, the rain stopped for the entire walk home and started about 5minutes after SmallBoy walked in the door. No lesson learned - today...

Still, one lesson which has been 'learned' is that by doing all known 'tasks' such as change out of uniform, do homework, handwriting, put dishes away, feed the cats and then ask if you can <please> play on the computer one is more likely to get a positive response. Still, Friday has always been a bit of a screen night as there were usually school mates over from school for a night of movies, popcorn in front of the fire back in Ballarat around now. 

No spending here today. 

But some money transferring was undertaken ~ $700 from Emergency Savings Fund (ESF) and put on to the credit card to lower the debt. Every week $15 goes into the savings, $15 onto the mortgage as 'extra' payments, $50 into the LOC (plus a little more while tenant deposits & mortgage repayment dates align). All regular bill payments are up to date, food sort of on budget.

Got friends coming up the first week of holidays for a few days here then we all escape to the Gold Coast for a few days, then return home - collecting DMIL & DS20 but 21 the following day.  GC accomm is paid - just looking at best theme park ticket bundle. *sighs* Might also get QLD plates ($800ish, from ESF, but will deposit VIC rego refund back in) and transfer RACV to RACQ. Then get to do all the insurance details again *yippee?*

Spent $110 on groceries & sundries Thursday ~ this included coathangers (desperately needed), bulk staples, kitty litter, some garden 'stuff'. Still got $40 for the markets on Sunday so pleased with that. The weekend will see us washing the car, getting in the garden and going to the festival on Sunday (Blooms or something Spring-time related). Oh - and putting away clothes...

Obviously we have $40 for the markets at sparrow's fart tomorrow. It's really time to hit the hay and get ready to get some fresh produce then go to another "Blooming" Bundaberg festival. Actually this one has a parade at 230pm so we are going down with friends. Should be fun. 

*yawns* Just enjoyed a lovely dinner up at the Sims family ~ truly. Last time Hubby was doing the 'house maintenance check' in Ballarat so only SmallBoy and I went - this time her hubby was away. This evening we had a great time - a simple meal of roast chicken and chips which the kids enjoyed watching 'Despicable Me' while we talked, had wine, organised coming over to our place for a BBQ. 

All the lemons we got from Rosscoe are juiced and I have a hankering for lemon meringue pie so much so I might have to make one. Chicken cooked in the camp oven, with salad from the garden and the markets, and lemon meringue for dessert. Mmmmm ~ no wonder I've gone over 62kg for the first time in 11 years. All this decadent food and dessert I've been making and partaking is adding the kilos to my meager frame - must up the ante on physical activity and bulk up the vegetables over the meat. And cut back to one dessert portion ~ this regime must also include dear Hubby who looks about 6months along at the moment... 

On that note, I'd best scoot. It's market day - early start with an afternoon jaunt. Might make pie for another night and enjoy it with a light meal. *yawns* OK ~ night y'all. Been great... 

Been linking up to some of the blog connect groups ~ this includes:

Poshonabudget - Friday-friend-connect ~ I know it is now Saturday (if not Sunday) - just doddling the last few days...

Minimising the Shop/Shock

Today we did spend...

With around $40 of the last week's grocery budget remaining, we shopped with this and the coming week's $50 - including an extra $50 for some extra pantry staples. We've been advised by some friendly Bundaberg locals to get a few 'extras' during the coming weeks into the wet season to ensure if any transportation or access to the area arise, we will still have sufficient to make do for a week or more.

The shop came in over budget by $10 ~ leaving $30 for the veggies at Sunday's market. Almost $40 of the items bought where staples including 2kg each of brown rice, brown sugar, wholemeal SR and plain flour, pasta. Also we needed to have kitty litter ~ and hubby splurged on a litre of coffee icecream. I am going to crush a peanut butter biscuit into the icecream on the whim it will taste delicious.

One must always try to include the occasional splurge to keep the spirit positively happy.

Saving while in Debt 

Through all the little savings we have been making ~ $15 each week into an emergency savings fund (ESF) for those unexpected wallet depleting incidents like car troubles; $5 three times a week on to the mortgage; $160pf of family tax payment to ESF ~ we finally have the buffer of emergency money available. It's taken almost 10 weeks, there is $1500 sitting in our online account and half of it is going to be paid on to our debt. It's not cash in a flash, thus no temptation to splash, but only takes 24hrs to transfer for access should it be needed.

There are two schools of thought about having an emergency fund or savings account ~ especially if you owe money, why should you be able to save for self use before repaying a debt. Another is that by having 2-3 months income in a savings account, accessible only for an 'emergency' expense, you have on hand funds you might otherwise have had to borrow and add to your debt list should, say your car break down or an airfare is required.

Our goal is to have $4000 as our ESF account ~ however at the moment every time it gets to $1500, $500 will be transferred on to the VISA and $250 onto the Mortgage or Line of Credit. As the credit card reduces, so will its maximum limit. Currently sitting $1000 under its limit, with the extra $500, we can reduce the VISA limit to $7k leaving a little buffer for some bill payments (mobile, electricity). 

Putting more into the Line of Credit immediately is the priority. With the rental tenancy in its early months, the fortnightly mortgage repayments don't quite match with the monthly rental deposit - especially with the odd deduction for maintenance to inspect the gas heater *prays - please let it still be ok and not need repairs or repayments* or removal of leaves from the gutters. Once that is a month and a half in advance in 'credit', more can divert to the Mortgage itself than the three payments of $5 added each week.

Enjoying the desserts... 

Even if they are a few scoops of coffee icecream with broken up peanut butter biscuits. You know ~ not that it would ever happen - but the biscuits would be better a little more 'stale' for use with icecream. Regardless, it was delicious with the biscuits being a little more crumbly, still melt in your mouthish than imagined. Just one of those funny little thoughts you have at times... Don't you?

Here is the recipe address from Stay At Home Mum ~ Peanut Butter Biscuit recipe ~ and I've put the ingredients as we used below: 

160 grams plain wholemeal flour
1 teaspoon bicarb
1/2 teaspoon salt

115 grams butter
150 grams brown sugar
1 egg
1 teaspoon vanilla extract

250 grams smooth peanut butter
1/2 cup crushed walnuts (macadamia, choc chips) 

 Will be looking at Tupperware again ~ and not just the boxes I need to unpack and find homes for within the kitchen. I am hoping to be a demonstrator again ~ one or two parties per week, be able to re-furbish my collection and build it back to its former glory. More on that later ~ but if you are wanting any, do get in touch *grins* 

Think about it and know it will ultimately remove debt, allow storage of dry staple pantry items over the wet season and get us ready for a place of our own upon the return of our home's owners in 2015.

Did someone speed up time?

The things my Husband finds ~ love his photographs... 

I swear it was Sunday ~ and now its Wednesday morning!

Hope all the Dads, stand ins and children all over have enjoyed the togetherness of Sunday ~ now come on, the 'special' day is over, back to the normal. Yes, it would be nice to have days like that all the time, but it takes some coordinating, planning, doing things in anticipation... *bit of a hint dear* 

So who spent a small fortune? Ours came in under $50 ~ including the petrol for our afternoon, our self catered lunch and a yummy roast dinner! Enjoying the left overs from the $11 roast as a pork and vegetable pie for Monday nights meal keeps us about $2-$3 per head per meal ~ we could have stretched both meals to feed four people - it was more fun feeling like happy stuffed little piggies *burps* 'scuse me...

The Week Ahead... 

The garden is about to yield forth its first edible offerings ~ about half the first of the Asian greens are ready and calling for a stir fry or warm salad use. Hmmm ~ that's an idea for the weekend. As for tonight, I took the $5 schnitzels out of the freezer, marked down meat but only two large schnitzels in the packet. So fried them up on the stove, sliced into strips and added to a bowl of salad of lettuce, bean sprouts, baby spinach, radish, cucumber, snow peas, onion, parmasean cheese, walnuts, green apples and a ceasar style dressing... 

Doesn't that sound fancy?! I reckon it looks decently fancy too, happy to serve that up to the Queen should she drop in. Cost under $7 for the whole meal and if HRH had dropped in, it would have stretched for one more as well ~ but she didn't so we ate it all *grins* SmallBoy was a little grumbly over the sprouts but demolished his plateful. Then he had the last of the vanilla cream over a chopped frozen banana ~ the cream freezes on the banana and is a delicious, quick dessert to use up left over cream! 

I am trying desperately to push out this week's grocery shop to build a little 'cash' surplus for some staples we will need in anticipation of the wet season. By not using the remaining $42 of this weeks shopping budget for groceries, I can get bulk wholemeal flours, brown rice, epsom salts, vinegar, coat-hangers and mulch instead.

Just jumped in the shower between making up some peanut butter biscuit dough to make biscuits ~ mainly because they are yummy and it will help lower the craving for long-absent chocolate, but also to compensate for 'boring' sandwiches for lunch SmallBoy has to endure for two, maybe three days in a row *gasps in mock shock*

I've used a variation of the peanut butter biscuit dough from the delightful website Stay At Home Mum, really only changing the peanut butter to smooth. This recipe makes about 30 biscuits - I used the last quarter of the dough to add a few of the Ballarat walnuts for variation. It could probably take nicely with some choc chips - if I had any...

Rather than do a standard grocery shop ~ we can have the pasties made and frozen last week for dinner tomorrow, then the shop can be base more toward those bulk purchases along with some cloves, mince, milk, rolls. With more flour I can make more scrolls, do some biscuits, cakes and get ready for using the bread maker when I get yeast next shop. 

Quick Reflection...

The move to Queensland was not about saving/making money ~ a big part has always been quality of life, a balance of work and play, a climate to aid recovery and movement. More than anything, I am grateful for the way things happened ~ there is a saying: "Things fall apart so other things can fall together" ~ that's what this has all been like.

While it might not be a big deal to many to get a meal on the table (physically or financially); to be able to there in the morning for breakfast, walking, talking, eating, laughing ~ and then again in the afternoon and evening. Some times I feel blessed with the chance to 'do life' with less stress and more enjoyment, even appreciating that it all needs to be done a little slower or with some rest along the day.

I really do enjoy making biscuits ~ they really don't take a lot to put together. Trying different meals to incorporate more salads and vegetables, getting up at sparrows' fart to go to the market, reading or (now) riding over screen related activities for all of us. OK ~ I'm not at riding yet, the boys are and I am jealous. I'm not able to vacuum but I can mop. It's all just a heck of a lot better than expected and imagined.

Must mosey ~ another full and exciting day. I do hope we get coat hangers in the next day or so. I'd really like to hang the last of the clothes and get everything out of the campervan completely. Out come the nick-knacks, pictures and books. Might need another bookshelf...

Let me know if you try the biscuits or what more details about the meals we prepare and eat, budgeting $2-$3 per person per main meal per night. Most nights usually cost $6 for a meal for three hearty appetites, occasionally with leftovers for lunch.

Put the cash back in your wallet

Objects are closer than they appear... 

We actually have some savings...

And I am wondering if it is better to put an extra $1000 onto the VISA or keep the $1200 as 'emergency money' and keep putting on an extra $100 per week to all the interest accumulating accounts. Ahhh - the dilemma.

As things have been SO stretched finanically in the past, the security conscious part of me would rather keep the savings in the online account, continue adding $15 each week and leave it be. The money conscious part of me says if the VISA is reduced by $1000, the limit can also be reduced thus lowering the interest. The flippy-floppy part of me says keep half, put half on the VISA - or maybe its better on the personal loan - or perhaps the line of credit - or put a bit on each...

I posed this question on the Mands On A Mission facebook page and got a great response from the author of 365 Ways to Make Money and 26 Ingredients, Kylie Ofiu. Before stating her opinion, Kylie mentioned the choice depends on other information ~ are the bills being paid, has there been any discussions or arrangements made with the financial institutions involved and was more than then minimum repayments now required? 

Once I clarified that all the regular expenses are covered, our debts/loans are getting a little more than the minimums each month (some more than others) and we are looking at getting the VISA onto a lower rate or zero rate card ~ but with nothing as back up if (say) car repairs were required its VISA (which we want to avoid) if we put our savings on to the debts.  Kylie offered the following opinion:

"If you are covering everything, keep the $1,000 aside for emergencies (like car repairs, insurance excess, health problems). It will stop the need for the Visa and will be easier to pay off that debt..."

She also suggested putting half on to one of the debts and keeping $500 as an emergency fund to avoid additional credit card debt.  Kylie also recommended looking for ways to make extra money and it might be time to get moving on setting up selling Tupperware again. I do so love the product and will be quite happy to potter through a party or three each week ~ must think seriously about that.

Of course, Hubby is about to look for work ~ even part time to start but we need to hear what the therapist says about my requirements and what abilities I should be strengthening. Especially as my neck now appears to be next on the chopping block (and I don't mean off ~ just need to have surgery to remove spurs and stop the nerve compression).

Our Little Mantras

This past week, we have set up some really fantastic habits and - while still new and practising - its not only lowering our spending, it is increasing our debt reductions as we issue 'penance' when temptation almost wins with a sneaky purchase or totally unnecessary spend.

Everyday he's "shuffling" 

On Thursday, I needed to get milk and onions which I did . . . and picked up two magazines . . . and put them back, thus "saving" $14.90. As penance, I put $10 onto the VISA and only $2.89 was spent on the required items. 

On Wednesday, I saw the nicest skirt ~ $15 ~ and even went so far as to browsed online to see if I could get it cheaper. Then moved away from the computer... Didn't buy anything and put $10 onto the LOC as 'penance' for evil thoughts *grins*  I figure if I felt like I had the funds for such 'extravagances' then I have the funds to pay a little extra onto our debt. 

So we have made some little mantra's and tips to help us not to spend just because... I have enough clothes, food, shoes, cleaning items to last a month and can spend that time looking for food, cleaners and REQUIRED purchases as they come on special. There is nothing I need urgently tomorrow.

I'd rather save for a "___ house/car/holiday ___" than buy another new shirt / skirt / jumper

$20 is better put onto the credit card than taken off.

If you 'want it' ~ put it back. If you decide you 'need it' come back tomorrow and think about it some more.

Other Reminders

Take a pic of your wardrobe, dresser drawers or shoe pile (your weakness) ~ keep it in your wallet IN FRONT of the card or cash ~ Look at the item you really don't need, look at the picture, look at the price and put it back... Even at the op shop. I carry around a picture of all the boxes of clothes we had at the garage sale and it reminds me I never EVER want to get to that amount again!

Spending ~ to aid the children...

Yeah, I can justify $70 spent at the school fete. It's the other spending which is getting a bit ridiculous...

After twelve months of penny-pinching and stretching everything as far as possible (plus a little bit more), our move has resulted in an extra $100 a week available in our budget. And we've been using it on silly things, like $10+ bubbles, chocolate, new books (as in full price, not op shop) and take away coffee to the tune of $50 a week. Ridiculous and frivolous and not really within our spending/income capacity.

We knew upon arrival we would have some outstanding bills regarding the tenants and the need to restock the pantry ~ arriving with nothing food-wise meant a few hundred dollars would be required.

I think we are now at the point we can reign in the spending, return to a weekly budget of about $250 and use the rest to pay down the debts. Time to head back into the Simple Savings Vault and refresh ourselves on some of the great ways to make do without missing out. It's definitely time to get back into baking and making our own repairs on clothes. Most importantly, its time to get back on track with menu planning and grocery shops.

Our principal ~ the queue for this was enormous! 

(as for the $70 at the fete, no ~ I can't really justify $70. Had it stayed at the planned $30 it would have been reasonable, or if we'd won something in one of the raffles maybe, but as neither happened I guess I have to put it down to a 'we've never been able to do that before' experience and never do it again...)

Menu planning miracles 

I have been menu planning now for well over a year although I must admit to being a little lax over the last month while settling in often changing our minds on a whim, or even worse taking the lazy way and getting take-away. So its time to get back to the way I was before we left Victoria!

Meal planning has transformed the kitchen into an organised place where all kinds of delicious aromas float about and mouth-watering meals appear with minimum stress, fuss or panic. No 'its six o'clock and I have no idea what we are having for dinner' in this house.  Even better, they arrive on the table with little or no impact to the bank balance. I can't believe how much I can save on our food bill while our family get to eat better than some of the local restaurants and hotels. All it takes is a piece of paper stuck to my fridge!

I never thought I would be the kind of person to follow a meal regime having been an ad hoc dinner preparer for decades, but the results are so startling that I am a total convert. I've always enjoyed cooking; I just saw it as something I never had enough time to do for every meal, every day, especially when we all worked or studied full time. My collection of recipe books had been neglected, even those I picked up at the OpShop with good intentions of picking one new recipe to try every week. Tipping that goes for a lot of people :D

After stopping work and waiting for spinal surgery (and more so when back on my feet), there had to be a way to ensure good meals would be made, especially if I was to run out of oomfph and Hubby was picking up the slack. I reviewed what was on hand, had a look through my good old 'Cookery the Australian Way' school book and other simple meal type recipe books, drew up a menu plan and straight away couldn't believe how quick and easy it was to jot a menu plan to paper. Here's how I do it:

Step 1: Food on hand:
Have a look through the fridge, freezer and pantry. What staples are there? What meats are in the freezer? What vegetables have I got in the crisper (or garden) to use? Do these form an entire meal or what extras do I need to make the meal? Is there something here (say with mince, or chicken) that I can base a new/untried recipe around? Is there a recipe I have been wanting to try? Can you make one meal stretch out into two? Pies are our usual stretch meal ~ making the Sunday roast return later in the week. Or if there is only a little left over, its a pasta sauce or weekend toasties.

Step 2: Choose some recipes:
Check recipe books, go online, ask a friend for that delicious meal. No doubt you'll have your stock standards and your favourite weekly/fortnightly recipes, and a couple of bulk recipes that get made every few weeks to stock up ready for quick meals or lazy brain days (also known as 'ooops - forgot to take the meal out of the freezer' days).
When you find a recipe you'd like to add to the week's dinner repertoire, pick a day on your menu planner and write it down. I write the name of recipe book and page number, or the website address and recipe name on the menu plan. As well as making it easier to re-find when the time comes to cook, it ensures that Husband knows where to look in case I am having a 'medication' day, or muscle spasms and finding it hard to manage on the day.

Step 3: Check your schedule:
You do need to bear in mind what your commitments are for the week - if Tuesday night is training night meaning you're home later than usual, that is not the best night to schedule making roast pork marinaded in an orange and ginger demi-glaze, with perfectly crispy crackling for the first time! But its the perfect night to schedule the slow cooker meal this night, or use a portion of bulk cooked bolognese and simply prepare the pasta.

And menu planning is not just the dinner schedule, think about some baking to cut the cost of store bought snacks or work day muffins. I've got into the habit of adding one biscuit recipe and one cake, slice or muffin recipe to make per week and this gives us enough for the week's lunches and afternoon teas. Home baking alone has saved a small fortune on snacks and lunchtime treats.

Step 4: Write the shopping list.
While you're filling in your planner, write down any of the recipe ingredients you don't have or need to check the cupboards to see if you've got enough. While finalising your meal plan, you get to start your shopping list for the week. I try to have planned my menu on Sunday, buy everything on my shopping list on Monday or Tuesday when mark downs seem to more available and I'm done. Being prepared with the shopping means I don't end up popping back for 'one more thing' and walk out with 10 or so 'great buys'. It's not a great buy if it blows the shopping budget, is it?

Step 5: Put it up!
My planner is on the freezer or fridge where everyone can see it every time they go to the big white box in the kitchen. I look at it each morning and go straight to the freezer to take out any meat that needs defrosting and I am half way there to being ready. Hubby and I know exactly what is on for dinner and how long it will take. It really is that easy!

We eat consistently on time at a suitably appropriate hour because I'm not fluffing around trying to think what to cook. Being organised is much better than throwing any old thing together for the sake of a meal - dinner is a great time to sit talk, enjoy a meal and wind down after a busy day.

I'm enjoying cooking new things and the family is enjoying eating them. Because the meals are balanced, it's much easier to adapt them to suit everyone's preferences or tweak to work in with what we have on hand. It has also helping me to restock our pantry from scratch without the need to spend $100s immediately on all the herbs, spices, oils, flours, sugars and tinned items like tomatoes and tuna I had accumulated over the years for daily, weekly and occasional use. Meal planning ensures I know what is in the cupboards and I can get new, fresh goods as the need becomes apparent.

Use any recipes you like for your menu planner - you know what your family will eat! Our meals look as if you have spent ages preparing them but they are so quick! The meals look as good as those we've had at restaurants, often taste better and certainly cost a heck of a lot less.  With the majority of ingredients used being items you already have in the pantry,  primarily Home Brand and generic ingredients, I can usually have the evening meal budget come in around $2per head. It's sitting around $2.50 at the moment as we find all the bargain spots and wait for our first veggies to grow ~ but it means a weekly shop of $50 is not unrealistic and the odd bottle of bubbles can make it into the trolley. *grins*

This weeks menu is/was:

Sunday: Roast Chicken (Tandoori) and veg
Monday: BBQ T-Bone steak and salad
Tuesday: Veal Tortellini with tomato and basil sauce
Wednesday: Tandoori chicken and veg pie
Thursday: Roasted pumpkin soup with Turkish pida bread
Friday: Fish patties and chips
Saturday: Baked beans, Bacon and eggs on toasted grainy bread
Sunday: Roast something - probably lamb or chicken (in the freezer)

The tortellini was one of those fresh deli packs, servings for four, marked down to $3.03 from $5,90; bought 2 and froze them. I am making the soup this afternoon, using the remaining pumpkin bought for $2 from the Shalom Market trip 3-4 weeks ago, and will share the recipe on FaceBook. The fish patties will use up the left over rice frozen from last week's stir fry and a tin of homebrand tuna.

If you are interested in seeing and using the menu plan, or my shopping list / pantry stock take sheet ~ leave a comment and I'll work out how this can be made available for followers to use. I've used google docs previously, however any suggestions would be welcome.

Time to get ready for the school walk ~ hope to catch up with you all during the day and I'll get that pumpkin soup made and the recipe posted on FaceBook.  Enjoy your day and let's lower that debt and increase those savings together.

Three Jars of Apples

I bottled three jars of apples ~ successfully!

What's more - I winged it!

Before I started out I jumped on to Simple Savings (my most favourite savings website) and searched for methods to do this. I searched 'bottling', 'preserving', 'canning' and, while there were plenty of methods and descriptions, when you've never done this before using old pasta or jam jars and lids, it can be a little daunting. I've made pate, using butter to seal in the meat paste and stored them in the fridge, and I've cooked up sauces and beetroot with a friend, using one of those Vacola steamer things and all the new bottles and seals.  I've even made jams using wax top seals. However, I've not done it solo alone.

And I've never used recycled jars, old lids and the oven alone. So I was a little daunted by the prospect. Reviewing some suggested links about 'how to' water bath, vacuum seal and other such techniques, I read up on various methods of how to boil water, put in a rack and get the lids to seal. I looked at diagrams with explanations which, by the end of it all, had me more confused than when I first decided this would be a good idea for storing apples, pears, tomatoes and ratatouille - considering there is no room left in the freezer due to frozen versions of these, and meat, potatoes, etc and more!

Mostly I kinda made it up and took pictures as I went to help determine any errors made along the way. Best news is, there were no mistakes and the pop-up buttons all sucked back in with a resounding 'thunk' - eventually. Ahhh - patience - I am glad I was *grins*

First I grabbed half a dozen glass jars and the matching metal lids. I knew they had to be metal and these all had that rubber inner rim already adhered to the top - this apparently means its limited to reuse opportunities but didn't effect the outcome this time. The jars and lids went into the sink, covered and filled with hot water. 

I left them soaking while I peeled the apples (16-20) and then grabbed a scourer and went back to scrub the jars to ensure all the paper and sticky gum from the old labels were removed. 

The jars (not the lids) sat in the oven - set to 160C - to dry and sterilise. You need to have the glass quite hot when it comes to putting the food inside, so always remember to use mitts or a folded tea-towel when handling them. 

While the jars sterilised, I made the stewed apples. I cut and quartered the apples, then cut just over half into chunks - because this is for apple crumble, I wanted to keep some of the apples as pieces and not have it like a puree or sauce. 

Placing all the apple into a pot with about 1/3 cup of hot water, I added 20 cloves, a teaspoon of mixed spice,  and a tablespoon of brown sugar. If the apples were tart or granny smiths, I'd probably have added double the brown sugar. Constantly stirring and mixing the apples, they softened and mooshied down nicely. Once happy with the consistency, I removed all the cloves from the pot. 

Before getting the hot jars from the oven, a clean tea towel was laid onto the side of the sink. If using a wooden chopping board, I'd probably do the same - you don't want hot glass in contact with a cold surface and risk cracking. The jars were filled with apple and the syrup/juice to about a finger width from the top of the lip and, wiping away any drips of apple from the rim, the lid screwed onto the jar as tight as possible. Again, as the jar is hot and filled with hot apples, its best to use a tea towel to avoid burning hands and fingers.

After the lids are screwed on nice and tight, you wait for the button to suck back in. This took about 30minutes ~ and all the will power in the world to not press it down, fiddle with it, check it over and over while waiting. You know that watching a kettle doesn't make it boil faster right? Well, neither does watching for vacuum seal buttons to suck back in. In fact, it was when I turned around the first one sucked in with a resounding 'thunk'.

Talk about excitement ~ you'd think something miracualous had occurred ~ this was the first bit of bottling I had undertaken solo alone in my life and I am SO proud it worked out so well. With no room left in the freezer for keeping foods stored, I can now get more out of (or in to) the pantry.

The Week Ahead

Sadly the forecast is for rain, rain and possible rain. We might get to top temperatures of 15, however 12 and 13 degrees seem to be the average expectation. *sobs* So, the fire is blazing, the house is warm and once we know what SmallBoy's options are after seeing the surgeon tomorrow, it's going to be a cooking and cleaning kind-of week methinks!!

Preserving wise ~ With new found confidence to push me on, I've got about 3 dozen pears to get bottled.  I've also got zucchini, tomatoes and onions for a ratatouille type mix to bottle. I might even give green tomato pickles and something spicy with leftover cabbage. If you've got any suggestions, please feel free to contribute *hint*

Money wise ~ We've made an enormous dent into the debt with the paying down of one account completely and finalising the outstanding balance of another. This week is 'poor' week when talking about income - but horribly expensive week with the mortgage, personal loan, credit card and 'all' the technology payments. I'm considering putting my mobile on a low pre-paid account, I don't use it terribly much and can link into Internet through the wireless when home for no charge - that should suit me fine. 

Entertainment wise ~ I've got some really cool stuff planned for the first week of the school holiday ~ if a trip into surgery is not required (can't give you any hints in case 'someone' reads this online *grins*). SmallBoy is a little sad, bored and disappointed he can't do things - not even simple activities like going on a tractor ride, exploring the junk store, climbing a tree. He is over playing on the computer, using the Xbox and reading books. *sighs* 

That's it for tonight. We've still got $11-$12 in the budget for this weeks groceries and milk will be needed tomorrow. Husband's mum has been up and left a few bananas for us ~ better than chocolate and definitely more expensive! I've not got a lot of fresh green vegetables left however there is broccoli, spinach, peas and beans in the freezer - some bought frozen plus some I've frozen. These will go into a pie during the week, no doubt. Possibly a big pot of vegetable soup is on the cards to use lentils and other dried beans I've discovered in the pantry.

Will let you know as the week goes on ~ its a real case of how low can we go. I'll be making savoury muffins and scones for some yummy lunches in lieu of sandwiches as we are out of bread. Personally, I am grateful for the opportunity to introduce alternatives to Husband and SmallBoy, alternatives that can be included in the lunch box on a regular basis. This should be fun *cheers*

Night y'all xx

I stalk some people...

But only those staff in the supermarket holding the price gun in their hand!!

I won't deny it is much more appealing to buy fruit, vegetables, meat and other foods in perfect, pristine condition, but I have definitely found it pays to buy foods marked down to a reduced price or day old rack. In some cases, these can be the sweetest, tastiest pieces for eating. I hunt for those tickets saying 'reduced' or 'But I'm still good'.

Going into the supermarket the other day, the grocery department had two staff out with a trolley full of 'bits and pieces' fruit, vegetables and herbs for customers to bag themselves at discount. Chatting to them, as I do, the most common reason this produce could not be sold at full price as there had been a rotten piece in the bag making all remaining contents unable to be returned to the shelf as loose stock in case mould had spread or because the bag was now underweight. 

Buying reduced price tomatoes works better than buying the fresh, firm tomatoes, especially if you are planning to make sauces or salsa for use in winter when tomatoes are more expensive and less flavoursome. The softer, overripe tomatoes provide a sweeter, tastier sauce, and are usually a fraction of the price. 

If you're intending to make pickles or chutney, buy the limp cucumbers, crushed capsicum or the sad looking squash and zucchini. Get the scungy looking onions. Grab the bruised fruit if you make up a stewed fruits. Bottling up pears using the soft, fully ripened fruit or the plump, soft plums. *sobs* I missed the plums. Low cost, squashed and bruised produce can really be a winner - both in flavour and savings. 

If you're planning on making soup, virtually any veggie that has been reduced in price for becoming a sad, sorry looking shade of its former crisp self will work fine. Making soup at this time of the year - or during summer - means you've got some home-made wholesome rich winter meals ready for quick heating and avoiding the urge to splurge on fast foods.

Bakeries also have day old shelves or racks, where yesterdays bread, pastries and goodies are sold at  reduced prices. If you don't bake your own bread, you can save half price on many items. I'll admit - I've not mastered the art of bread-making. However, I never use packet crumbs or croutons - I use the food processor to crumb those last few slices of the sandwich loaf, preferring the grainy type over white bread. Thick slices of bread drizzled with oil, garlic and herbs before toasting or pan frying and cut makes the most delicious croutons.

The results of a successful stalk...

Remember tho', bakery items need to be eaten up, cooked, or frozen immediately. If made without preservatives, they will go stale and off a lot quicker than some of the supermarket breads and then there is no saving to be made - only waste. 

Local butchers often have a "seconds" shelf or section, where the chicken and meat coming up a few days old is sold at great discount. I regularly walk into the butcher, ask if there is any mark down produce and buy it - it tasted just as good, freezes well but has a much gentler hit to the purse. Same with supermarket meats. Seriously, I have been known to stalk the staff with the price gun - often asking if they are going to be marking down meat.

~ SO ~ : Do you buy from the marked down part of the supermarket? What will you buy at reduced cost? Do you find shopping by 'reduced stickers' worthwhile?  Or are there foods you just won't buy unless its in tip-top condition?

Another delicious dinner! 

A little more than the usual $1-$2 per head. Tonight I used three pieces of steak ($4.50), pate (79c), one and half sheets of pastry (50c?), broccoli (free), peas and honeyed carrots (50c?) to make individual beef wellingtons ~ an extravagant $3 per person meal *chuckles*  SmallBoy was feeling a little flat and everything tastes better when wrapped in pastry. It was going to be a stir fry with left overs for lunch but hey - it was a delicious splurge which brought a smile to everyone's face!

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Don't forget to pop back to the GiveAway post with your entry to win a Bosisto's Eucalyptus Pack designed especially for readers of Mands On A Mission. You could be one of three winners receiving the new Bosisto's washing powder, oil and spray freshener. As a lover and user of the oil for many years, the washing powder is a great new addition to our cleaning cupboard!!

OK ~ it is bed time. The SmallBoy is asleep ~ MRI scheduled on Thursday, but we see the support services people tomorrow to ensure he is not suffering any panic or stress about having surgery and then how studies will be covered for the next term as, operation or not, he's off his foot for 8-12 weeks and it must be elevated. It's great they do this type of thing for children ~ all we keep hearing from medical professionals is that being such an unusual fracture, especially in a child, no chances can be taken with its care. 

Seasonal Shopping Saves

This week I was made to feel 'odd' or a bit of a freak...

First with SmallBoy's fall from the roof ~ the amount of people mortified we let him climb on the roof was amazing. Oddly, this has been more from younger people (20s/30s) and more so from mothers of children in a similar age group or those who are now grandmothers.

Let me say - we are in the country, not the city. Several times a year Husband and SmallBoy are up on the roof clearing the gutters, nailing down loose roofing, realigning the aerial. It's what you do. So we have started to say to some he fell from a tree or bounced off a trampoline and the outpouring of sympathy is reversed four-fold. SmallBoy is keen to get back out and climbing ~ I see this as a good thing ~ he sees it as an accident, that he probably should have waited for the wind before straddling the beams, and will have caution on his mind 'next time'. Believe me - there will be a next time *laughs* 

Am I wrong to think children are supposed to explore, be inquisitive, climb? Are they not supposed to fall, land and injure? Is this not a normal event - even if the particular break is not the norm, the activity of mucking about is - isn't it? Or have the 'rules' changed so much that kids shouldn't be out playing, climbing, skating, riding in case they get hurt? If this is the case, how do they learn to judge a situation or implement their own personal boundaries? Or aren't they supposed to?? I won't advocate for a party to be held on our roof or allow three 10-12yo boys to play games on the roof - that's asking for an event to occur. But one mighty explorer should be able to do as he wants (within reason - I don't include climbing the power pole as exploration) so long as he is not endangering himself and/or others.

The next 'odd' was about menu planning and shopping. My girlfriends have been telling me what they are planning to serve their family for dinner - yummy stuff but to me its being done back to front. Menu planning seems to mean planning the things you'd like to cook and then get all the ingredients required, and so many meals involve out of season fruits and vegetables. There's two problems here - the price and the taste. Strawberries being eaten at the moment are tasty but coming to the end of the season so the price is increasing - in a few months they will be tasteless and more expensive - but when I asked why one girlfriend "has to buy them every week for her breakfast". 

And the one that got me more: - 

"I always buy cauliflower each week"... 

But cauliflower isn't in season at the moment

"Then how come I can get it at the supermarket?"

Even when it's $7 a head, or $4 a half!!

"Oh I don't look at the price, I just buy it".

Well pick me up off the floor and call me weird. Not looking at the prices? I was absolutely gob-smacked. Fruit and vegetables are the number one food type where prices fluctuate the most in stores - store to store. Week to week, even sometimes day to day, those prices can sky rocket and plummet with the speed of the stock exchange. 

Imagine trying to do that with bananas at the moment ~ one day bananas are $2.95pkg, then $12.95pkg, then $9.95pkg - or 'on special' for $5.99. Sure, we know that there have been some amazing weather catastrophes causing banana prices to escalate - so bananas should be a 'sometimes' food and an opportunity to use or introduce other, in season, fruits to diets. Apples are in season so seek out those on special (or on your neighbours tree) and stew them up for use in the 'off' season. It's one way we save at the cash register.

Talking to others, I think menu planning is being done the 'wrong' way in most homes. Menu planning is said to be the "way to ensure you don't overspend on groceries" suggesting one must write a shopping list based on the menu and stick to it. This is a disastrous way to menu plan unless you can determine the prices being charged at every place you shop.

I don't plan my shopping list based on my menu - I base my menu on what I have available in the fridge, freezer and pantry, making a list of some of the particular items I might not have at hand. Perhaps I've only got a few carrots and will need to top up for later in the week/fortnight. Carrots go on the list and, price dependent, I'll buy a kilo or two. If I've planned to make a batch of bolognese because I've got mince, onions, tomatoes and garlic - but this will use up the last of the onions and we've planned a BBQ or casserole, I'll put onions on the list and check out the usual haunts for cheap onions - including my bartering network.

Menu planning is not simply organising what you want to eat for the week/fortnight ~ and I think this is why many say the weekly shop comes to $200 a week (or more) and can't be lowered in any way. When I go into get my required items - I will check what is marked down in the meat department, the bakery, the dairy as all of these can freezer and be included in the next menu planning session. And I'll swap a meal to take advantage of a good 'score' like salmon fillets for a few dollars if it needs to be eaten within a day or two.

Next time you shop, if it isn't your current practice, take a look at the prices of fruits and vegetables. Is there something on special or marked down you selected on a whim? Did you expect the prices to be as they are??

So what is your practice? What do you do first - stock take your food stores, menu plan, create a shopping list or work it out on a daily basis? Honestly, I am curious to see what most people's practices are and how decision are made ~ or am I actually a bit odd in my practices?

Do you base your menu and shopping on what is available seasonally, on special or just what is available at the store? If something is unavailable or expensive, can you substitute with something else or does it throw you into panic or do you just buy it regardless of price?

Where do you write your shopping list and your menu plan - at home or at the shop; or is it based on the specials you find in the supermarket as you wander through? 

Off to the hospital in the morning ~ fingers crossed we avoid surgery on SmallBoy's ankle otherwise there will be a very scared little boy (and mummy!) here tomorrow or the next day.

Chat then :D