Is anyone else looking to tighten there belts with this virus taking everybody off work? I applied for unemployment haven’t had to do that for a couple years now. So I think planning ahead will be better then scrimping later. There is just the 2 of us here.
Why don’t we share ideas, hacks, tips to help give us ideas.
I find the cheaper things get sometimes the better they get. Less store but convenient stuff.
I’ll start we’re lucky to have meat in our freezer so we’re ok there. But as far as meat goes I find cheaper roasts and will make a roast for the week. Then I use that meat in my different meals as well as the stock gives me a pot of soup for the next week. So 1 roast will take us almost 2 weeks.
To go with this fresh homemade bread gets made well actually it’s been buns hitting the spot this week but all the same.
The things we have to restock on will be fresh fruit and veggies going ahead every couple weeks. Here I get beets, carrots, onions, cabbage, etc that keep for a while the top up with a few of the veggies that wilt faster. Even in the fridge I’ve got a dish with a bit of water in my crisper to keep the cabbage, etc
How about you guys and your tips and tricks?
Why don’t we share ideas, hacks, tips to help give us ideas.
I find the cheaper things get sometimes the better they get. Less store but convenient stuff.
I’ll start we’re lucky to have meat in our freezer so we’re ok there. But as far as meat goes I find cheaper roasts and will make a roast for the week. Then I use that meat in my different meals as well as the stock gives me a pot of soup for the next week. So 1 roast will take us almost 2 weeks.
To go with this fresh homemade bread gets made well actually it’s been buns hitting the spot this week but all the same.
The things we have to restock on will be fresh fruit and veggies going ahead every couple weeks. Here I get beets, carrots, onions, cabbage, etc that keep for a while the top up with a few of the veggies that wilt faster. Even in the fridge I’ve got a dish with a bit of water in my crisper to keep the cabbage, etc
How about you guys and your tips and tricks?