5 Ways I've been succeeding and failing at my own spending challenges

In April, my last post, I wrote about my obscene credit card balance and ways I'd been trying to make that ish GO AWAY.  I had pledged that by July or August I'd have the credit card balance down to or close to $0.

And my result--total fail.

I've gotten it down by a little more than $1k, and mostly it's because I didn't anticipate a few things in my plan.

Plan re-cap:
1. Not shopping anymore.  No clothes. No shoes.
2. Bank account consolidation.  Big guy and I weren't understanding what the other was doing and where money was going to pay for what.  It was confusing and we just didn't handle it.  Now all of our accounts (his, hers, and ours) are at one bank and with only a few weeks of this, it's made everything a lot easier.
3. Tracking spending.  Sounds rudimentary, but to force myself to look at statements, copy down what I spent and where (and the anticipation of having to do this later) is really helpful.
4. When I feel the need to buy something, I've been checking to make sure I don't already have an acceptable alternative.  Especially with clothes that I haven't been able to explore in 5 years, I'm finding that there are things that got shoved to back of the closet that are in great condition and I can wear them again.  It helps that I'm Kon-Marie ing my clothes--if it doesn't bring me joy it goes to someone that will find joy in it.
5. I'm doing my damnedest to use all the leftovers.  For all of us.  I found that even if I'm really good at bringing my lunch, there's one guy in our house that was spending lots of money on lunch ($~50 a week).

Some successes:
1 .Consolidating the bank accounts at one institution is still a thing and has been working well.
2. I've also done okay at tracking my expenses, but I've been referring to my statements more than writing things down (I'm not much of a cash person).

Fails:
1. Not shopping.  Total fail.  Clothes all over the place.
2. Leftovers.  Lots of food waste at our house lately.
3. Take out/ordering in/eating on the fly.

So why the fails?

A bit of an announcement--we're unexpectedly expecting BickerBaby #3.  And since I gave all my larger clothes and maternity clothes away during the spring, I've spent a lot of money buying things that will fit over this large belly.  I've been fortunate that many friends have also been offering their clothes (or my old clothes back), but as we all know, sometimes the things don't fit or aren't your style or aren't existing (T-shirts, I mean you!) when you borrow things from someone else.

Same goes for the Little Lady, in that a lot of her clothes are hand-me-downs, so I've had to fill some gaps for her, too--mainly shorts--and little girls clothes are obscenely expensive.

We also discovered that all of my husband's shorts were literally falling apart, so I bought him a few new pairs and some shirts that didn't have holes/covered his belly. Luckily, Little Man was pretty much all set, but I bought him a new bathing suit (a size too big so he can *hopefully use it again next year, too).

BickerBaby #3 also means I've been dog tired and not feeling well, on top of having the oddest "needs" for certain cuisines.  So meal planning, lunch packing (for me), and creativity with left-overs hasn't been a priority.  Coupled with taking two night classes over the summer, and I'd say we were ordering out for dinner 3 times a week at one point.  The vast majority of spending has gone to take-out/food.

Some good news in all this doldrum:
- I've fallen in with a group of fellow MBA students that is totally keen on book sharing and swapping, so I've saved a few hundred dollars on course materials over the last few months, and will continue to do so in the future.
- My energy and normal appetite have returned, so we've been doing better at cooking/packing/re-using meals.
- I planted a garden, y'all.  And all that awesomeness is finally starting to come to fruition.  Tomatoes, zucchini, cucumbers, eggplant, peppers (bell and hot), as well as a ton of herbs are being brought into the kitchen daily so it's helped to off-set our grocery bills and will continue to do so even into the fall and winter (canning, freezing, fingers crossed for an extended growing season).
- People have been supremely generous with giving us gently used baby items.  We literally gave away ALL items suitable for a child from infancy-18 months old, including car seats, strollers, carriers, clothes, boppies, etc. and friends and friends of friends have really heeded the call for "stuff" (once they stop laughing at our news).  So far, we've been lucky enough to get two convertible car seats and an infant seat, a boppie, some clothes, and a bunch of random doo-dads to help usher this child into his or her first months of life.  I've also been terrible at writing the thank you notes...

So some new goals for the next few months:
- Start packing lunches and snacks again.  At least 3 days a week, better if I can do 4.
- Stop buying clothes.  I should be good for fall with the maternity stuff and both the Little Lady and Little Man should be good to go for fall.  I'm praying that the grandparents are as generous with the call for clothes as presents at Christmas this year as they were last year.  It was really awesome, and they smartly bought clothes in the next size up so I know they'll be good through the fall this year.
- Can, freeze, dry, pickle, etc. all I can from the garden until it stops producing.  I'm hoping to keep the grocery bills as low as possible for as long as possible.
- Use what I have already in the freezer.  I KNOW there are a bunch of sausages, kale, peas, chicken parts, etc. that are buried in the bottom of our freezer that I really just need to inventory and use.  Again, helping to off-set the grocery bill, which when paired with take-out (which will hopefully be eliminated) is by FAR our largest expense after mortgage and daycare. 
and finally...
- I pledge to cut down on my visits to Dunkin' Donuts.  It's only $12 a week I spend there, but that's almost $50 a month that I would be putting toward this debt that I couldn't otherwise.

Wish me luck, and let me know your pointers for staying on track.  I obviously know what I NEED to do, but help me do it! 

Lifestyle Changes

A few weeks ago, I noticed something--a 6 digit credit card bill.  For some, this might not be a big deal, but for me (the girl who pays off her credit card in full almost every month and NEVER carries a balance above $1K) this is a huge deal. 

Let's be real here, kids:  I just about lost my shit.

So what happened to get me to that point?  Basically, we moved.  We dumped all of our savings (and checkings) into buying a new home in the burbs.  And it's great!  But now I know why people truly resist moving to the burbs.  It's expensive!

So while I'm not paying city wage tax, my car insurance went down a little, and I'm not driving 40 minutes to go to retail and grocery outlets that looks like a zombie apocalypse was forecasted by Miss Cecily Tynan, I'm paying a whole lot more elsewhere.
1. My mortgage and property taxes.  They went up about 20%
2. Commuting.  That's gone up (for me anyhoo) about 30%
3. Daycare.  That's gone up an astonishing 90%.  Yes, folks, we pay almost double for daycare what we did before.

And to top it all off, now that I'm done carrying, baring, and nursing children, my body has returned to its normal shape and size.  But my 5 year old clothing is either too beat to wear or is too big (yes, I typed big.  I'm one of the lucky ones.) and I've needed to re-invest in some work clothes.

All of this unanticipated expense has forced me to rethink what I'm spending money on, and I've made some lifestyle as a result.
1. Not shopping anymore.  No clothes. No shoes.
2. Bank account consolidation.  Big guy and I weren't understanding what the other was doing and where money was going to pay for what.  It was confusing and we just didn't handle it.  Now all of our accounts (his, hers, and ours) are at one bank and with only a few weeks of this, it's made everything a lot easier.
3. Tracking spending.  Sounds rudimentary, but to force myself to look at statements, copy down what I spent and where (and the anticipation of having to do this later) is really helpful.
4. When I feel the need to buy something, I've been checking to make sure I don't already have an acceptable alternative.  Especially with clothes that I haven't been able to explore in 5 years, I'm finding that there are things that got shoved to back of the closet that are in great condition and I can wear them again.  It helps that I'm Kon-Marie ing my clothes--if it doesn't bring me joy it goes to someone that will find joy in it.
5. I'm doing my damnedest to use all the leftovers.  For all of us.  I found that even if I'm really good at bringing my lunch, there's one guy in our house that was spending lots of money on lunch ($~50 a week).

So, that's my truth serum.  And it will all be back to $0 balance in less than 3 months.  I'm cheap like that.

[Insert not-so-subtle requests from the peanut gallery on ways to not spend]

5 Reasons to Love Your Crockpot This Month

Although the past week or so has been hiding this fact, it's November and the colder weather is coming.

Here are 5 easy ways to show your crockpot (and wallet and sanity) some love this month:
1. Roasted Squash.  I was totally afraid of this one at first.  But seriously, wash a butternut squash, cut it in half, and just throw it in and put the lid on.  No seeding, no peeling, nada.  High for ~4 hours or low for ~6.  Then just scoop out the roasted yummy goodness (after scooping the seeds out if you don't want to eat them).
2. Roasted Chicken and Vegetables.  3 whole peeled carrots, 3 trimmed stalks of celery on the bottom, a seasoned (salt, pepper, paprika to keep it simple) whole fryer chicken stuffed with a bay leaf, a clove of garlic and a small onion on top.  Put the lid on, turn it on low for ~8 hours.  Eat the breasts and then get onto...
3. Chicken soup.  Leave everything in the crockpot but the whole chicken from #2, add back in the meat you picked off of that chicken after your meal for #2, add about 4 cups of water and voila!  Soup.  You don't even have to turn the crockpot on for this one.
4. Chili.  After browning about a pound of ground beef (or turkey), add it to the crock pot with two big cans of whole tomatoes, a small can of tomato paste, a chopped onion, a chopped green pepper, a chopped (and seeded if you like) jalapeno, a can of black beans, a clove of garlic, and 4 diced chipotle peppers in adobo sauce (1/2 a small can).  ~2 hours on high; ~4 hours on low.
5. Coq au Vin.  Whether you prefer it red (I recommend cote du rhone) or white (Nigella and I say Riesling), just get some skinless chicken thighs (4-5), coarsely chopped onion, carrot, celery, 2 bay leaves, and 2 cloves of garlic into that crockpot!  Serve it over some buttered egg noodles or just with some crusty bread.  ~4 hours on high or ~6 on low.

Happy slow cooking!

Knitted Hat--Re-do!

If you remember, last December I made this hat and posted about it. I posted about the process of making it here as well.

There were a lot of things I didn't like about it--the pattern (being my first attempt at using a chart rather than written pattern) was difficult to follow, the headband was much too big for my head, and I ended up with a cone head at the top of the hat.  But the cabling pattern was so lovely that I needed to make it again and fix those problems.

A note about this post: I'm glad I printed the pattern out last year and kept it.  While looking for the pattern electronically for this update post, I realized the pattern link is actually dead.  It seems that Sarai, the owner of www.sweetsassafras.org (the site from which I found the orginal pattern), has rolled her old blog into the blog for Colette Patterns, a fairly amazing collection of sewing patterns that she owns.

I must say that the second time using a chart was MUCH easier than the first.  I know how to read a 

chart now, so the stress of not having to look up tutorials and you tube videos on the whole process made it go much more smoothly.

The original pattern called from size 5 needles for the headband, and 6 for the hat-at-large.  I went with size 3 for the headband, and continued using a 6 for the hat.  It is definitely a better fit, but I may go down to a size 2 for the head band if I do this hat again--it seems to migrate down my forehead more than I would like.  

I also used a very inexpensive yarn for this one--Red Heart (~$2 skein) as opposed to the 100% cotton, hand-dyed yarn I used last time (~$12 skein).  I found it blocked better, and I can wash it with the rest of my laundry if I need to.

The plan is to make at least one of these for a Christmas present.  My mother requested one over Thanksgiving weekend, so I best get knitting!

Pretzel Bread Bowls & Butternut Squash Soup

Fall means a few things to me, and two of them are baking and soup!  And (as long as you have strong arms or a stand mixer), these two easy recipes will keep you ready to fight the impending frost.

First, I made these pretzel bread bowls.  And luckily, my trusty helper Little Man was there to help dump in the flour and make a mess.  Though the entire process took some time (20 minutes of mixing and kneading, an hour of rising, 25 minutes to punch down/separate/rest, 10 minutes of baking soda bath, 20 minutes of baking), it really couldn't have been easier.  And we fought over the left-over bread bowls...because apparently having 6 left over wasn't enough to make us all happy.

While they cooled, I made the butternut squash soup.  Very easy to do from scratch and it takes maybe 30 minutes and will feed 4 people LARGE soup portions.  Can be made vegan or vegetarian by using oils and water or veggie stock.

Butternut Squash Soup
1 large Butternut Squash, peeled and cut into 1 inch cubes
1 small onion, diced
1 quart of chicken stock (box or home made)
1 tsp of sage
1 bay leaf
1/4 cup cream or half and half
salt and pepper to taste

Put a stock pot over high heat with a tablespoon of olive oil or butter.  Once it starts to glisten, add in the onions, sage and bay leaf and pinch of salt.  When the onion is slightly translucent add in the squash.  Saute about a minute until the squash starts to turn a bit darker.  Add in enough stock to just cover the squash and bring to a bowl.  Put the lid on, turn the heat to medium, and cook until the squash is soft.

Take off the heat, remove the bay leaf. Using a stick blender, blend away until all the soup is smooth (can be done in a traditional blender as well in stages).  Add the half and half, stir and return to the heat for a few minutes until it's nice and hot again. 

Serve with a sprinkling of sage or a dusting of nutmeg.

Can be made vegan or vegetarian by using oils and water or veggie stock.
Freezes REALLY well.

Our Kitchen Makeover--the before pics!

I can't call this a remodel.  We're literally just giving this old girl some lip stick and new clothes in order to be our regular budget-conscious selves.  Since we are on the verge of done (hopefully the final paint will go up in the next few weeks, I figured I'd get this series rolling!

Here's a picture of what our kitchen looked like when we moved in way back in 2006:

I seriously wanted to kill myself looking at all that harvest gold.

Oh, and here's a close-up of that super-sexy floor

I know you're jealous.

So what did we do? And how much did it cost?

We removed all the drop ceiling, fluorescent lighting, vinyl walls, and ugly switch plates
We replaced all the appliances:
 -Fridge (twice since the yellow monster above didn't really get cold)
 -Stove
 -Added a Microwave
 -Sink & Garbage disposal
 -Added a dishwasher
We rehabbed the cabinets, reorganized them, and added some new ones--including a center island with butcher block top.
Replaced the back-splash
Replaced the old and added a lot of new electrical (lights, plugs, general wiring, etc.)
Installed a new counter
Installed a new laminate "hard wood" floor (also installed a floating laminate to hide the scary orange for a while)

And it only cost $5K...and took almost 7 years to happen.

I'm going to try to post weekly on the process until it's all done.  I'm not sure how to organize it yet though, so if you have any thoughts please let me know!

Home made Pedialyte

I totally stole this exact recipe from 100 Days of Real Food, but it's surprising to me that a lot of people don't seem to realize that Pedialyte isn't the only thing you can give your child when he's sick.  Here is a much better alternative (spelled out for you) which will save you quite a bit of money.  Plus, I know you all have this stuff at your house already, so it saves you a trip to the store, too!

She recommends using OJ, but I think the acid might be too much for a sensitive stomach. I use watered-down
apple juice or cider with a pinch of salt in it for Little Man (worked twice now).

Enjoy!

Homemade Pedialyte Recipe

Mix together:

• 1 quart water
• 2 tablespoons sugar
• 1/2 teaspoon salt

Note: If you fear your child will think this drink is too plain consider adding in a couple splashes of orange Juice. Also, the sugar and salt may dissolve more easily if you warm up the water first.

Disclaimer: This recipe is recommended for children who are older than 1, generally healthy with properly functioning kidneys, and not experiencing severe dehydration or high fever (which would probably require direct medical attention anyhow). And, as always, follow your own doctor’s advice over anything you find on the internet!

Summer Re-cap

I hate bloggers who apologize for not keeping up with their blogs--because blog readers are just glued to their computers waiting for us all to share what we had for dinner, the cute outfit we spent hours laboring over for our kid who messed it up 2 minutes after the photos were taken, or finding out what fun picture frame we fashioned into a completely useless piece of wall "art".

So, I'm not apologizing for not posting anything for almost 6 months--I have a life.  But, I've missed cataloging what I've been up to, so I thought I would do a bit of a photo montage that explains what I've been up to over the last six months.  Enjoy!

Garden:

We finally had a strawberry this year!  It rained a lot, my tomatoes are coming in like crazy (still), I built a vertical planter for sweet potatoes (that died) that seems very well suited for cucumbers, pesto: the elixir of pasta, a squash plant I started from seed and hydrangea. 

Kiddo:

 

Helping me make cinnamon buns with his friend one morning.

 

And thankfully, we had a lot of beach & lake time this summer.

Cooking:

 

I discovered the olive bar at Wegmans's; Mac n Cheese, grilled lamb leg, avocado pasta, pierogies with chorizo(!), the book that started it all, cold-brewed coffee (a revelation), we made baked beans from scratch, this crazy watermelon rum drink with limes and cilantro, Heizenberg special rock candy (just a touch of chili p yo), and the most beautiful fritatta I've ever made.

Beer/Liquor Drinks:

A small sampling what I've been drinking this summer.  Lots of ales and saisons, now transitioning into festbiers and porters.  I haven't brewed since probably Februrary, but I'm enjoying what others are making immensely!

The chill of fall has also reignited the bourbon (me) vs. scotch (my husband) debate in our house.  Here's a fun maple mint julep I made--it's actually better without the ice cubes to take that chill off your bones.

If you have any questions about what I have up here, just ask!  It may make its way into a full blog post one day!

Rural Revolution: How long will home-canned food last?

I had to share this blog post from a blog I randomly came across months ago. 

Now, I don't have a pressure-canning system so I can't can meat, but this is a great example of how great home canning can be!  And don't forget to read the comments.  Some are great!


Rural Revolution: How long will home-canned food last?: I was cleaning out my pantry a couple days ago when I came across some home-canned jars of meat: beef and ham, as well as lentil soup. No...

Cleaning Sophie

I do much of my best thinking in the shower--the same location where Little Man does most of his best playing.  This morning, I noticed that his bath toys were a little less than sparkling and I realized that a lot of people probably have NO idea how to clean their children's toys without potentially poisoning them.

Rubber, plastic toys:  You can either immerse and/or wipe down with a water and vinegar solution.  If you can handle it, I recommend using 2 parts vinegar to 1 part water and then either rinsing in wiping down with clean water.  For squeezy toys (rubber ducks, Sophie the giraffe, etc.) squeeze under the vinegar water to get some inside and then shake it around before squeezing the water out.  You may want to repeat that a few times.  Some funky stuff can grow inside those guys--especially the bath toys! 

Fabric, plush:  Spot clean with warm water.  If that doesn't work, try a little clarifying shampoo (nothing moisturizing!). Don't rub if at all possible, especially on the plush.  Pat dry and let sit until completely dry or it will look worse than when you started.

Stuffed Animals: If it's just general ick on the stuffed animals (great to do post-cold, too) get a big paper shopping bag (plastic works, too but not as well) dump in a hefty amount of baking soda (about a cup) on top of the toy, close it up (folds, tie, etc.) and then shake it.  And I mean SHAKE it.  For 30 seconds to a minute depending on how gross the toy is.  Remove from bag, shake and pat (outside or over a clean garbage pail is best) until you get all the excess off.

Just a note: I highly caution against using baby wipes for "cleaning".  A lot of them have moisturizers in them that can discolor plastics, stain fabric, and flatten pile on toys.

I'd love to hear how others clean their kids' toys. Any suggestions?

Cold Weather Makes me Want to Knit!

Next week we're leaving on a week and a half journey across the Great White North--and considering it'll be February I'm assuming that Canada will live up to its nickname.

Little man just turned one, just started walking, and and just lost his only pair of mittens.  So in preparation, I've been trying to find a pair of baby mittens at stores, online, in patterns, etc.  It's harder than you'd think to find a pair of mittens for a small toddler with thumbs!  As in impossible so far.  All the mittens with thumbs were for kids at least twice his size (2T-5T was the size), and his hand swam in them.

After quite a bit of internet searching, I found some knitting patterns for 12 months sizes and also discovered some really fun places with free knitting patterns!

The first I stumbled across was straw.com, which appears to be a yarn wholesaler named Crystal Palace, and has a HUGE library of both commissioned and user-created patterns for free.  Not all of their "indie patterns" are free, and none seem to have any user comments or updates on them directly, so one can't be sure how well they've been vetted.  But I guess what you pay for.

The mittens I'm considering making from their site are their Baby-Toddler Mittens.

The other site that I came across while looking for these mitten patterns is Pickles.no.  This Norwegian yarn artisan company has a TON of free patterns, and since the pattern section is made in a blog format, there are some comments about where users ran into any issues which the Pickles folks use to actually update their patterns.  From my browsing, most of the patterns are really fashionable and current, and since they're in Norway, you know they have to be warm!  I'm going to make the kindergarten mittens for Little Man, and if time permits this cute hat, sweater, and booties babykit for my best friend's own impending Little Man.

The Pickles site actually has an online store, too, so if you fall in love with some of their yarns, you can buy them immediately.  Just make sure you find the little British flag at the top right corner so that you you can actually tell what you're buying!

I'm going to make Little Man's mittens with an appropriate yarn that I already have in my stash--I'm not convinced that he needs to wear Merino wool yet.  I'm hoping to start them this weekend, so maybe I can post them next week!  Fingers crossed!

Venison Tenderloin Roast

I'm a lucky girl in many ways, but I am definitely lucky to have to step-father who shares the spoils of his hunting expeditions.  And last year, he got two deer, so there was a lot of sharing!

Since deer season is set to begin again in his area, I'm in a mad dash to finish all of the wonderful cuts of meat we got last year and this tenderloin is actually part of a larger roast I made into stew a few weeks back.  It was a small roast--maybe one pound tops--so it was perfect for a quick and yummy weeknight dinner for two.

Plus, once it was defrosted, it only took 10 minutes to prepare--start to finish! 

Pan-seared Venison Tenderloin
1 lb. tenderloin (whole)
2 Tbs. garlic powder
2 tsp. kosher salt
1 Tbs. cracked black pepper
2 Tbs. olive oil

Heat a frying/sautee pan over high heat.  Add olive oil.

Pat dry tenderloin with paper towels, and evenly apply garlic, salt, and pepper.

Once the oil is shimmery and just starting to smoke, add the tenderloin.  Cook for 2-3 minutes on each side--probably 4 sides--for a rare center and medium rare ends.  It should be dark brown but not burnt.  Turn off heat and remove loin to carving surface and tent with foil to rest for 5-10 minutes before carving and serving.

*You can use a similar preparation for a beef or pork tenderloin as well, if you finish it off in the oven since they are generally much larger than 1 lb.

Pan Roasted Cabbage

I love a cabbage, garlic and cumin combo, so I came up with this recipe one night when I had a random head of leftover cabbage.  After everything is said and done, this dish will cost you about $2 to make, and feeds about 6 people very hefty side servings.  Goes great with chicken, steak, and pork.  It's a little sweet, a teeny bit sour, and perfect for a fall evening.

First thing to know about cabbage is how to cut it. Remove any leaves from the outside that look wilted, damaged, brown, mushy, or otherwise unappealing.  Cut it in half from the core and then cut a little triangle around the core to remove it.  Cabbage can be a tough little ball of leaves, so be careful.  You can also use a food processor to shred the cabbage after removing the core, but I find it to be too much clean-up.

Then, cut the cabbage in about 1/8 inch (smaller if you can manage) slices.  I cut those in half.  The smaller you can make the slices, the quicker it will cook and caramelize.

Pan Roasted Cabbage
1 medium head of green cabbage
2 tablespoons of oil (I used olive)
3 large cloves of garlic
2 tablespoons of honey
1 tablespoon of apple cider vinegar
1 tablespoon of cumin seeds
salt and pepper to taste

Mince the garlic and add to a large skillet with the oil, cumin and a bit of salt over medium heat.  Once the cumin aroma starts to come out, add the cabbage, stir to combine and cover for 10 minutes or until the cabbage has softened.  Stir again, add the honey and vinegar, and cook uncovered for another 2-3 minutes.  Cabbage should just start to brown.  Salt and pepper to taste.

Serves 6-8.

Linguini and hot sausage in a fried sage cream sauce

When I first read about this in a NYTimes column early this week, it sounded gross.  I mean, fried sage?  In a cream sauce?  And then you have hot sausage?  Nothing about this seemed like it would make sense, but I have a sage bush(?) in my garden (that I can't seem to kill and I barely even use the stuff) and those food writers at the Times haven't steered me wrong yet, so I went for it.

This is a modified recipe, as I didn't use theirs and frankly don't remember or care to spend the time finding the link.  I made it for two, and we had two large servings, with just barely enough left over to not save it for a lunch the next day.

1/2 lb of Linguini (not fresh)
1 cup of heavy cream
1/2 lb of hot italian sausage in the casing
2 Tbs Fresh sage chopped finely (or use little leaves)
1 small shallot, sliced thinly
Olive oil
Salt
Pepper

Start your pasta water boiling, and a large skillet on medium/medium high with a drop of olive oil. 

Cut the sausage into 1/8" slices (think bite-sized).  When the pan is hot, add the sausage and cook for 5 minutes or until both sides are browned.  Remove sausage from pan and set aside.

If you have a fair amount of oils left in the pan, just add the sage and saute until it turns to a dark green, scraping up any bits that may have been left in the bottom of the pan along the way.  You may want to add a small amount of oil if you didn't have a fatty sausage, but be light-handed with the oil.

When the water is boiling, salt it and add the pasta.  Cook to package directions.  Before you drain your pasta, be sure to save a mug of pasta water.

Once the sage is a bit crunchy and the desired shade of dark green, add your thinly sliced shallot.  You can also substitute a bit of onion and minced garlic, but I liked the sweetness of the shallot and think garlic would have been a bit much with the sausage.  Saute until it becomes translucent and starts to brown.

Turn off the heat, and slowly add the cream, about 1/4 cup at a time.  Stir to incorporate, making sure that the cream isn't curdling.  Once you've added the cream, turn the heat back on to medium.  Add the sausage back in as well.  Salt and pepper to taste.

Allow the cream sauce to simmer and thicken to your desired consistency--I'd recommend just a bit thicker than the cream started out.

Add the drained pasta to the sauce skillet and toss to combine.  If you'd like a looser sauce, add the reserved pasta water (less than 1/4 cup at a time) until you get your desired texture.

Serve and enjoy!

Fall's coming!

You know fall's coming in my house when a few things happen:
1. We get another windfall of raspberries
2. The joy of grilling outside has been completely replaced by our renewed love for all things pasta
3.  I start talking about knitting projects again.

In the spirit of #3, I saw this SUPER cute little hat pattern, and endeavor to try it soon.  It may even replace "Ugly Red Hat", which I crocheted in college and pretty much wear all winter.  I'm also hoping that a nice beret can jazz up my outfits since I've basically given up on wearing jewelry for little guys' first year of life at this point...

The pattern designer made it out of a wool and silk blend yarn, but I've got my eye on this sweet Kelly green cotton yarn I've had for years.  I also have not successfully knit in the round before, so I may have calls into my mother and friend, Erin, to get this one accomplished.

Wish me luck!

On the menu for next week

I realized that even though I've been doing a pretty good job of sticking with my meal-planning, I haven't shared my experiences in this arena lately.

I have not stuck with a meal planning service--I didn't LOVE the recipes, and our fickle tastebuds tend to crave things that weren't in any of the menus I found.  I did, however, find a lot of inspiration of how I should be doing things and continue to use the models of execution from many of the websites I found.

So what exactly am I doing?  I've started bookmarking recipes and (GASP!) making a running grocery list of items we'll need to execute those menu items for the next few weeks.  You'll notice some things are crossed off, and that's because their procurement was delegated to the big guy who drives past a butcher on his way home from work.  Other things missing from the list are things I have in my garden, so no tomatoes, eggplants, herbs, cucumbers or raspberries will show up on here until October.

And what will we be cooking?
-Peach sauce for the little guy
-A shrimp, peach and spinach hot salad thingy (once I make it and figure out what I'm doing I'll post about it)
-Pasta with hot sausage, fried sage, and a cream sauce.
-Grilled flank steaks (probably slightly Mexican-style w/ fresh salsa and tortillas)
-Grilled chicken breasts marinated in a yogurt curry sauce.
-Eggplant (roasted, fried and baked into a "lasagna", possibly into a chutney I saw)
-Pretty much all meals will be accompanied by a tomato salad since it's that time of year.
-Left over corn chowder to eat with hamburgers and hot dogs over Labor Day weekend

It's amazing how just this little bit of conscious planning has really taken away the stress, made me a better grocery shopper in terms of both time and money, and has really made our evenings that much more enjoyable.

Corn off the Cob

Apparently I am on the same writing and cooking schedule as a NYTimes food columnist--Corn is on my brain!

In an effort to send better quality videos your way (with minimizing effort on my behalf), here's a really great video to show you how to remove the corn from your cobs.

Stay tuned for a recipe for corn chowder...

Apple Peach Pear Sauce

This started as an attempt to make baby food and get rid of some fruit just starting its downward spiral, and I must say it's probably one of the yummiest things I've made in a while.

2 pears, peeled, cored, cut into large chunks
3 apples, peeled, cored, cut into large chunks
2 peaches, peeled, cored, cut into large chunks
1/2 cup of water

Put all ingredients into a sauce pan (medium to large) and cook over medium heat until fruit softens a bit.  Stirring helps to even out the cooking, so I encourage occasional stirring.  Estimate 10-15 minutes for cooking max.  Whiz everything in your food processor until you get the consistency you desire, and enjoy!

I made two servings for the little guy to take to school (2 oz. cups) and froze the rest (though I stole a huge spoonful for me beforehand!).

The Great Baby Food Debate

We've been sending little man with baby food to school for about a month now.  Though, at first he was apparently a little confused at being given food (vs. milk) at school and didn't eat too much, that has all changed.  At last teacher report, he quote, "ate up dem apples like I ain't ne'er seen no baby do," so I've been sending even MORE and he keeps eating "dem".

The biggest surprise to me in this whole baby food making thing, is that people seem to have quite the range of emotions when they learn I'm making the baby food.  Other than here, I don't really advertise it since the whole parenting landscape (among other parents) can be quite a mine field I'm finding...  Some are quite surprised, impressed, and others appear to be incredulous, annoyed, and even offended that I'm making the baby food.  Most, just don't seem to get why I would even want to do this.

So, I've decided to list my reasons to clear up any confusion:
1. I am cheap!  2 oz. of gerber carrot puree is 99c.  99c!  I bought 2 lbs of carrots for $2 and made about 30oz. of carrot puree.
2.  I want to be able to pronounce everything that my kid is eating.  It's just a personal preference so that I don't sound dumb.  Though I did probably sound dumb when I asked the doctor how much food he should eat...
3.  It's really not that much work or time for me.  Last night I spent exactly 30 minutes peeling, chopping, steaming, and pureeing carrots.  And it's 30 minutes I was going to be in the kitchen anyway because I was already making dinner.
4. I actually find it easier to make my own than worry about whether he has enough food in the pantry. Even this weekend, I just made sure that I grabbed a banana from our hotel while traveling so I could mash it up in the car if we ran out of food.
5. I honestly, find this to be a lot of fun.  I like playing with my food processor and checking off the list of foods that little man has eaten.
6. I am CHEAP!  Even without teeth, little man is eating about 4 oz. of food everyday on top of his 18+ oz. of milk.  That would be an additional $28 each week, and would almost DOUBLE my monthly grocery bill!  I want to save that money for when he's a teenager and literally eating me out of house and home.

I don't think that parents that aren't making their baby's food are bad parents (I had a woman imply that I was being snooty the other day).  I like to cook.  And experiment.  If you don't like to cook, or play with food, or aren't good at multi-tasking during the dinner-making process--this isn't for you.

Plus, I found that an apple core makes a great teether the other day while making his apple sauce!

Baby Food Experiment

So, weeks ago I vowed to make little guy's baby food.  And while that has been happening, I haven't made "baby food".  I've just been mushing or pureeing a fruit or vegetable for his consumption.  And frankly, for a while it was WAY too much to send to school with him.

A few weeks ago, I saw this great recipe for something I make all the time, but for a baby this time.  Apart from an easy way to start introducing meats into my little man (6 months and not even an inkling of a tooth), I never even thought about quinoa for him.  And why not?  We eat quinoa all the time.  And it's good.  And it's a super food or something...

I still haven't gotten around to making this--it's 90 effin' degrees in Philly every day this summer--but it's on my list.

Apart from veggie purees, any suggestions from the peanut gallery?  Do babies even care if they get a whole meal's worth of taste in one bite?