When my friend whipped out a little notebook and started making a notation after blueberry picking last month, I quizzed her on what she was doing. Turns out, she had her own spending diet going on, and was keeping track of every cent she spent in that notebook. I was intrigued. She said that the act of writing things down had gotten her to spend less just to avoid the hassle.

Intriguing, right?

Then, MutantSupermodel mentioned tracking her spending on an Excel spreadsheet in the comments of a post. That was when I decided that tracking was important.

So, I bought a small notebook and started last Sunday.

How’d it go? Well, I followed the tracking to a T until Wednesday. I have in my head what I’ve spent since then, but didn’t jot it down. That doesn’t make this a fail though. I really thought about every purchase when I had to write down when, where and how much was spent. It makes me want to spend less.

I spent more than I wanted to this week — mostly after I ceased writing it down. I think writing it down really does help though.

So, this is the latest evolution in My Spending Diet. I am going to write down every expenditure. Even if I don’t want to. Next week, I will share my numbers.

This Week’s Tips, Tricks and Deals

• Free Admission to National Parks – Looking for something to do this weekend with the kids? Head to a National Park! This weekend, there is free admission to all National Parks. Click here for details.
• Eating Well on $1 a Day – Could you eat well on just $1 a day? One blogger did it for 90 days — and his methods are nothing short of inspiring. Read up on his journey here.

Photo credit: alvimann from morguefile.com

When I was a little kid, I dreaded having baked potatoes with dinner. It got to the point where I would audibly groan at the mention of them (how awful, right?). There was just nothing about them that I enjoyed. I’ve never been a fan of sour cream, and melty butter on semi-mashed potato doesn’t do it for me. In fact, the whole cross-cut and squeeze technique for eating baked potatoes was a turn off.

Weird? Yea, probably a little.

Since then, I have grown to like baked potatoes. There’s a world of difference between baked potatoes, cross-sliced and squeezed open, and baked potatoes, sliced and topped with something yummy (sharp cheddar, black beans and salsa, I am looking at you!). Heck, I even like them served that traditional way, as long as there is a fresh, fabulous mix-in to make it special

Fortunately, my kids don’t share my aversion to the traditional eating of baked potatoes. In many ways, they are easier eaters than most people I know, open to trying just about anything — and liking much of it. When it comes to eating potatoes, they love them any which way. Sure, Paige, wants her baked potatoes cut up like me (it’s easier to stab with a fork), but they will eat them plain, or with butter or sour cream or cheese or whatever. And me? I let them eat them however they want.

There’s a lesson in that. Had I been allowed to eat potatoes however I wanted at a young age, I might have never dreaded seeing baked potatoes being pulled out of the oven, steaming hot. I might have discovered how different flavors, stirred in or just topping it, can totally change the potato.

When it comes down to it, aside from using utensils, there isn’t one right way to eat most foods. Corn on the cob can be bitten off the cob, buttered or not, or cut from the cob before eating. Does it really matter which way its eaten? I don’t think it does …

Now, I know it’s summer and this is hardly time to be heating the house for baked potatoes. The good news? You don’t have to! You can have baked potatoes now — just grill them. Wrapped in aluminum foil and rubbed with salt, they are easy, fast and delicious.

Read the rest of this entry…

Thank goodness for Fridays …

My Spending Diet: No one ever wants to have to admit that they aren’t doing well. But folks, I haven’t been doing well with My Spending Diet. I took last week as a fluke … I was rusty. But this week? There was no mistaking that I’ve slipped. A lot. I’ve been spending without thinking, using the cash as a reason to spend. As a result, I have been running out of cash early in the week and using my debit card to make up the difference.

This is not the way I want to be.

I mean, seriously, who wants to overspend like this? It’s not like I’ve been out of control, but I have been spending more than I should be. And frankly, considering that I have a weekly CSA, I should be spending less now.

So, what’s the problem? For one, I’ve been getting take out from new places. It’s been so long since I could do that, so it’s felt good … except for the overspending part. Another reason? I have been purchasing more specialty items that I wouldn’t normally buy. Why? Because I had a little extra padding in the budget and took that a little too far.

The solution is obvious. I need to adhere to my budget. That means making a concise weekly shopping list, budgeting for a little take out and cutting back there. Furthermore, I need to be rigid in my spending. If I don’t have it, then I can’t spend it. That’s that.

How are you doing with your spending?

This Week’s Tips, Tricks and Deals

• Got eggshells? If you are really into gardening, then you will love this tip. Crushed eggshells are really good for your garden. They have valuable nutrients that will help your garden grow better. Learn more at Mama’s Health.
• Beach fun. Sure, it might be hard to find beach toys in stores now. But don’t worry. A great alternative is to hit up the kitchen section of your local dollar store for funnels, spoons and more. The kids will have a blast — and you won’t spend a bundle. (Thanks, dear cousin, for that tip!)

Photo credit: greenfinger from morguefile.com

Growing up, I always picked radishes out of salads. To me, they were a garnish that shouldn’t be consumed ever. The fierce peppery-ness just didn’t appeal to me at all. But then, a few years ago, I tried Balsamic Sauteed Radishes and it was a complete revelation. The peppery taste of the little, hard, red roots was completely tamed by cooking and the balsamic added this fabulous sweetness to them.

For the past year or so, I have been looking for another way to cook radishes in a way that tames them but makes them flavorful too. This, these grilled radishes with dill, white wine vinegar, garlic, olive oil, salt and pepper, are the result. The subtle flavor is slightly sweet, totally dilly and wonderful. They are tender bits of radish goodness that go great with fish, chicken, salads and more …

If you haven’t had radishes cooked, then you need to try them. It’s amazing. It’s beyond amazing — it’s craveworthy goodness. Try it.

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Happy Weekend! We have big plans for pickling cukes from the garden and picking tons of berries this weekend … what about you? But before we shove off to have fun, here’s how things went this week … and how you can save.

My Spending Diet: Sigh. After weeks of not reporting my progress, it was a change to be so focused on what I was doing (spending-wise) this week. In a few circumstances, I had to force myself to pay cash, but I did it. In the end, the results weren’t terrible.

My spending this week was ok … but I didn’t totally stick to the plan. Gas went onto my debit card because it was easier than running in to pay (especially with the kids in the car). But overall, I kept very close to my $200/week spending limit.

Next week, I am going to focus on eating from our fridge since we really need to clear some space for the food we’re putting up. We’ve already got freezer pickles, pesto and grated zucchini in there.

This Week’s Tips, Tricks and Deals

• Free Smoothies! McDonald’s recently introduced two smoothies into their lineup and they want you to try them. So, between July 22-24, get a free sample of the flavors and see what you think. UPDATE: This promo has been canceled. There is also a $1 off coupon for the smoothies and McDonald’s Frappes available on their website too.
• Sign Up! Have you heard of Daily Worth? It’s a free personal finance newsletter for women that goes out daily with great tips and information. Always a good read.
• Go to the Museums. This weekend, Target is sponsoring the Arts + Wonder event at select museums and performing arts institutions around the country. Families get free or reduced admission to the 2,200 events and 120 museums. Sounds like a great weekend day trip.

Welcome customers of Shortt’s Farm CSA! Scroll down for a delicious Caramelized Onion and Kale Salad recipe and other fabulous recipes to use today’s produce.

Last summer, on a clear August evening, my cousin popped over to my house and dropped off a container of a delicious, refreshing curly kale salad made with whisper-thin red onion slices and a light lemony flavor. I wasn’t expecting to finish it in one sitting, but it was so good that I did.

The salad was amazing. Kale, which is usually rough and bitter, was softer and milder than I’d ever known it to be. The slivers of onion added a nice crunch and hint of sweetness. All together, it was delish.

So, when kale appeared in my CSA box last week, I knew I wanted to make a kale salad. But rather than head to the store for ingredients that we didn’t have (read: pretty much everything other than the kale), I used what we had on hand: a vidalia onion, balsamic vinegar and some little bits of beet.

It was mouthwatering. The kale was softened by the salt, tamed by the balsamic vinegar and given a great lift by the super sweet caramelized onions. The beets add that perfect bit of crunch …

Oh, it’s good. Very good. I could have eaten the whole bowl (and I wasn’t alone in that sentiment!).

Looking for more ideas for your farmshare?

In the box this week:

• Basil – Creamy Gorgonzola and Shrimp Pasta
• Mustard Greens – Mustard Greens and Beet Greens Salad with Herb Vinaigrette
• Squash – Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives and Lemon @ Kalyn’s Kitchen
• Napa Cabbage – Guy Fieri’s Waka Waka Salad @ Sweetnicks
• Peaches – Grilled Peaches @ Cheap Healthy Good
• Corn – Mexican Grilled Corn @Food Blogga

Read the rest of this entry…

When mustard greens appeared in my CSA box last week, I didn’t even have a chance to groan before my beloved farmer told me to just try them. My farmer knows me well — anything with the word ‘mustard’ in it is sure to send me packing.

However, I do believe in trying everything once, so I immediately ripped a leaf off and took a nibble. Turns out the course green has a pleasant taste with a touch of peppery-ness. Better yet, it doesn’t taste like mustard. At all. Color me a convert.

Immediately, I started planning this salad. Sweet-ish beet greens with the peppery mustard greens and a light but flavorful homemade vinaigrette. Add in a bit of salty feta, sweet raw beets and fresh tomatoes … oh yea. It was destined to be good. And guess what? It was.

When serving this, I did something that I normally don’t do: I didn’t reveal exactly what the salad was made of. Generally, I am a firm believer in disclosure so that everyone knows and willingly eats what’s on the table. But I knew the mention of mustard greens — something that I was hesitant about –  would be a deterrent. So, I kept quiet until everyone — all seven of us — had eaten some. And guess what? I wasn’t the only one to enjoy it. So there.

Maybe sometimes it’s okay to be a little deceptive in the name of trying new things. What do you think?

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If there is one thing my kids love, it’s options. So, when I suggested that we make our own smoothies this afternoon, they were both totally psyched. We were in the grocery store when I mentioned it and Will’s reaction was priceless. “Smoothies? Really?!? Yay!” Then, when they saw the array of ingredients spread out on the counter, they were beyond delighted.

I started out by asking each of them if they wanted a creamy or an icy smoothie. They both choose creamy, so we started with a half cup of plain yogurt each. Then, they choose their fruit (strawberries and pineapple for Paige and banana and strawberry for Will). Finally, we topped it off with a 1/4 cup of milk and blended it all to perfection.

They loved that they got to dictate the flavors and also blend the drinks themselves. I love seeing the sense of accomplishment when they do things like this. It makes every spill and drip 100 percent worth it.

They both loved their creations. Paige’s was lightly sweet with a flavor that made her say “Oh! Yum!” Honestly though, I wasn’t as big a fan of her combination (no matter — it only really mattered that she liked it). And Will sucked his Strawberry Banana Yogurt Smoothie down in record time. Yes, he loved it.

For my part, I made a Banana Pineapple Smoothie … a light, chilly, refreshing drink with coconut water, banana, pineapple and ice. It was A-MAZING. Totally a must-make.

What’s your favorite smoothie combination?

P.S. Cate and I joke about being on the same wavelength … so you’ll imagine my surprise when I checked her blog tonight. This was a total coincidence. But head over to Sweetnicks for a Pineapple Orange Smoothie Recipe.

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For much of this year, I’ve shared my journey of going from overspending to living on a budget (in case you missed the series, catch up on My Spending Diet here). The act of writing about my financial challenges, especially when it comes to budgeting for our food, has helped me save a lot and also think more frugally. In particular, the adjustment to using cash-only has been a great victory, since I think more about what I am buying and why … rather than just buying now and thinking later.

But after 13 weeks and about a month off, I am ready to take My Spending Diet to the next level. Enter Frugal Fridays.

What is Frugal Fridays? Like My Spending Diet, I will share how my spending was for the prior week — including the challenges and slip-ups. But this isn’t ust about me or my family; it’s about all of us. So I will also share tips, tricks and deals for the coming week too.

This Week’s Tips, Tricks and Deals

• Reduce, reuse … Tired of trying to find just the right container for making big quantities of drinks like iced tea? Do what my husband does and buy one good, solid, premade tea and reuse the container (the one he uses is 58 oz.) for mixing and storage. All you need is a funnel to make filling easier.
• Slurpee Day! Tap into that childhood glee this weekend at 7-11 by picking up a FREE Slurpee on Sunday, July 11. Get the detes of the offer here.
• Love Starbucks? The company is running their Starbucks Treat Receipt promo again through October 4. If you buy a beverage in the AM and return after 2 p.m. with your receipt (same day only!), you can get any Grande iced drink for $2 (plus tax).

Have a great weekend!

That’s ketchup. Homemade ketchup! Yum.

A few years ago, when I first started to rid my house of processed foods, I pondered making my own condiments like ketchup, but that seemed like too, too much when there were acceptable organic versions available in most stores. Of course, we soon learned that some of those organic versions of ketchup in particular left something to be desired in the taste category. Still, we found one we liked and stuck with it.

Fast forward to a few weeks ago, when one of my editors and I were talking about creative toppings for the barbecue. The idea of homemade ketchup came up, and I couldn’t get it out of my head. So, I started working on it, finding the right combination of seasonings to create a homemade ketchup recipe that my family would love.

Once I set to making it, I discovered that tomato puree worked as a perfect base for this homemade ketchup recipe since it could be combined with seasonings and reduced pretty easily — no blending necessary. Just whisk it together, and occasionally whisk it a bit to keep from burning or anything. But mostly, you just let it boil down (with a splatter guard, of course!). It’s super easy.

Also, be warned, it’s best to remove the pan from the heat and wait a few seconds to remove the splatter guard for whisking … this boils rapidly and that will help you avoid getting burned. Return to the heat when you are ready to cook again.

The result is a fragrant, well-seasoned homemade tomato ketchup that is great on fries, hot dogs, burgers and more. Just spoon a little on and go. You’ll never want to go back.

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