Frugal Foodie

I just typed the headline and chuckled to myself because if I were at work, someone would say, do you meant state tests or local assessments. But, no, I'm talking about testing recipes.

I like to read murder mysteries. One of my favorite authors is Joanne Fluke because I like her character, Hannah, but also because she has cookie recipes throughout.

I tested a cookie recipe today and I'm very pleased. It is for chocolate covered raisin cookies and they are pretty tasty. My husband liked cookies, but not raisins. I wanted to bake some cookies as a treat for my bosses for a meeting we have this week so I didn't feel guilty making these cookies and not leaving them for my hubby to enjoy. He's trying to cut back on the sweets a bit, so he's not tempted. I'm sharing it because I think you might like to try it:

Chocolate Covered Raisin Cookies

Preheat oven to 350 degrees F.

1 cup butter (2 sticks) at room temperature

1 small package (makes 4 half cups) butterscotch instant pudding mix � not sugar free

� cup white sugar (granulated)

� cup brown sugar

1 egg, beaten

1 teaspoon vanilla extract

� teaspoon salt

1 teaspoon baking soda

� teaspoon ground cinnamon

1 � cups all purpose flour

1 � cups quick rolled oats (not instant)

1 cup chocolate covered raisins (I used Nestle Raisinets, an 11 ounce bag. There was � cup left)

1 cup butterscotch chips (6 oz package)

This makes a very heavy, stiff dough. If you have a mixer, you might want to use it!

Mix the softened butter, dry pudding mix, white sugar, and brown sugar. Beat until creamed. Add the egg and vanilla extract. Add the baking soda, salt and cinnamon.

Add the flour in half cup increments, mixing after each addition. Do the same with the oats.

By hand, add the chocolate covered raisins and butterscotch chips.

Drop the cookie dough by rounded Tablespoons onto cookie sheets. Works best if you have parchment paper on the cookie sheets.

Bake 15 to 17 minutes. Let cool two minutes on cookie sheets and then move to wire racks to cool.

The author in her acknowledgement page thanked one of her in-house story editors who tasted everyone one of the recipes. Now, isn't that a sacrifice?!?

I was checking my list to see what I had put down for "S". What a list: spices, soups, stews, salad, salmon, struedel, sandwiches, salsa, star fruit, shrimp, scallops, subs, strata, squash, salt, sea salt, and a new word I learned: "stewp" which is a soupy stew.

I honestly don't know where to begin. Which of these gets the honor of representing "S"?

I guess I could do a little combining -- I can't imagine making a soup, stew, stewp, or strata without spices. It's interesting how a spice can change the taste. I like tarragon, especially when using potatoes. I use an awful lot of turmeric because it is supposed to be very good for you. I have been using sea salt in place of regular salt, because it supposedly means you can use less and get the same amount of flavor.

As for salads, growing up, I thought there was a green salad made with iceberg lettuce, and then a couple of salads like bean salad and potato salad. I tell you, I grew up kind of naive when it came to food. It's interesting to see how salads can be so different. And how a different type of lettuce can make it a different salad. Then there's the whole thing about mayonnaise salads and vinegar salads. It's almost dizzying to think about them all.

So, I'll admit it...I took the easy way out. Any "S" foods you care to add?

Recipes�I wonder if they are good or bad. OK, a weird idea, I know, but would we be more creative if we didn�t have them. How many of us follow them word for word? I know I do the first time, but after that, I usually don�t, unless it is a precise baking dish.

I have a few cook books and I use recipes from them, but I never did the experiment like the gal in Julie/Julia using every recipe. There are some things I�m simply not interested in. I have been creating my own cookbook by typing up recipes I try and like, and then put them in a three ring binder. Right now I have two binders, but I haven�t put everything in them yet.

I like trying new recipes because I like a challenge. I�m not a gourmet, but I enjoy working with something and seeing if I can make it come out. Then, if I like it, I try to tweak it and make it more personal.

I tried a new recipe yesterday for a cookie bar that has coffee in it. I think this is one of those recipes that can be as personal as you like it. I used sour cream, but I think next time I�ll use yogurt. I did use a flavored coffee and it did give it a nice little kick. I think this recipe could be changed to add cocoa as well as coffee and make it even more chocolately. I may try that.

My grandmother used to make fudge and peanut brittle around the holidays and sell it to make some extra spending money. I was a little kid then and remember they were pretty good. When my grandmother died, my mom got her recipes. She tried the peanut brittle once and burned it. She decided it was too hard. We made the fudge each year and it was pretty rich. A few years ago I asked my mom for the peanut brittle recipe and she let me use it on the condition I gave it back immediately. I thought that was amusing because she wouldn�t ever use it again, but I did as she asked. I basically made the peanut brittle for her anyway since she liked peanut brittle so much. I now have the peanut brittle recipe since my mom has died and I find it incredibly funny that she was so secretive. It wasn�t like it was the Coca-Cola formula or the secret spices for KFC. If anyone likes something I make, I�m happy to share the recipe because I think they are meant to be shared and enjoyed.

Since I wrote that, I�m sharing the coffee-chocolate chip bars and hope if you find time to make them, you enjoy them.

Coffee-Chocolate Chip Bars

� cup butter

� cup sour cream

1 egg

� cup cold coffee (flavored is great!)

� cup sugar

1 cup + 2 tablespoons all purpose flour

1 teaspoon baking powder

� teaspoon baking soda

� teaspoon ground cinnamon

� cup chocolate chips (mini ones work great if you have them)

� cup chopped walnuts (optional)

Preheat oven to 350 degrees. Spray a 9 x 9 inch cake pan with cooking spray. In a large bowl, combine butter, sour cream, and egg. Stir in coffee and sugar. Add flour, baking powder, baking soda and cinnamon. Mix gently just to combine. Fold in chocolate chips (and nuts). Spread batter into prepared cake pan. Bake for 20 to 22 minutes or until done with a cake tester. Place cake pan on a wire rack to cool. Cut into bars.

A friend of mine kids me she has a carb deficiency because she loves bread. I often share some different breads with her because she likes trying them.

I remember growing up we had that soft white bread...the kind you could make into a ball because it was so soft and smushy. My neighbor used to bake bread each week because her husband was diabetic and she had to watch what he ate. She had a special yeast recipe that she made for him so he had the bread for sandwiches.

I try to make bread each week for our dinners. I have made both yeast breads and quick breads. I "Googled" Quick Breads and Allrecipes.com claims 590 quick bread recipes. I would say cornbread and soda breads are quick breads. Banana bread is as well.

We went to a local bakery a couple weeks ago and I was astounded to see a loaf of pumpkin bread priced at $13. One loaf. That's a lot of money for a quick bread. Their other sweet breads were the same price. Granted, I'm not a professional baker, but I think about all the loaves of banana bread I've given away...apparently I've given away a small fortune!

I like trying new bread recipes and quick breads are usually pretty fast and easy.

All these choices and they are a long way from that "soft" white bread of my youth!

Ah, the pantry! I have a love-hate relationship with my pantry.

I love having one, but wish it were larger. To be quite honest I have pantry envy when I see Ina Garten's walk in pantry or when we watch House Hunters and those big fancy houses have those large walk in pantries.

My pantry is pretty stocked. That's a good thing, I think. I keep pasta, beans, canned goods, sugar, crackers, and cereal on hand. I remember a few years ago a gal I worked with kind of looked down her nose at my wedding gift. She didn't cook a whole lot, but had put down many fancy dishes and pots and pans for her kitchen. I bought her the measuring cup she wanted, but then I bought her two large bags of groceries to fill her pantry. I purchased things like salt, pepper, lemon pepper, ketchup, mustard, canned soup, and crackers for the food part and then bought her a few cleaning supplies. She thanked me, but I could tell she wasn't thrilled. A friend of hers who was like a second mother told her that my gift was very generous and very practical. A couple of months later after she and new hubby started running out of items and she had to replace them, she realized that it wasn't such a bad gift after all.

When I got married over 20 years ago, none of us made a whole lot, so people did two things -- they chipped in and bought me a toaster and they filled a laundry basket with canned goods. What a terrific wedding gift! I was thrilled because I had already bought cleaning supplies for my house and I realized how expensive everything was. It also made me try things I wouldn't normally buy. What a blessing!

I know I've blogged before that my parents grew up during the depression and instilled in me the fear of running out of food. I think that's why I find it vital to keep lots of things on hand. I was reading Ina Garten's new cookbook (checked out from the library) and she said she thought a well stocked pantry made cooking easier, and I would have to agree. Not having to run out and buy a can of this or get some flour or sugar or a spice sure makes it easier to get a dish put together. Plus, I try to buy items on sale so I'm not paying full price. Just today the store I often frequent had a special on Hunts ketchup -- 69 cents a bottle. We don't use a huge amount of it, but I can store a bottle for a couple of months. I like saving money too!

I've been rolling along on this alphabet theme and I had a difficult time today choosing what I would put for "p" because I had lots of choices. I could put pasta, potatoes, pepper, popcorn, pineapple, pizza, pomegranate, peanut butter, peppermint, pretzels, pudding and peas. I am happy to say that other than the pizza and pomegranate and peas, I have all these other items in my pantry! Wouldn't Ina be proud?

I've been remiss on writing on this blog, but life kind of got hectic...over two weeks ago hubby had a scare with chest pain. Since his family has a history of heart attacks, we went to the hospital. Fortunately he had a series of tests and they think they can control his heart rhythm problems with medicines. School got busy with lots of meetings and projects coming due. So, between work and home and trying to keep up the everyday stuff, I didn't get on.

As for my topic, I can't imagine not being able to use onions. I love the scent as they saute in olive oil. They add so much to soups, stews, meatloaf, even potato dishes. And adding them to salads is like adding a jewel. A couple of years ago I convinced hubby he should grow some onions and he told me he couldn't. I told him they were basically fool proof and he took me at my word. He has a green thumb to begin with and after he got the ground ready and planted them, he was amazed at the results. We enjoyed green onions through the summer.

I noticed they have come out with special goggles for those folks who don't want to cry as they slice onions...I'm not sure I'm ready to succumb and buy them, but I guess that's a good idea if one gets put off by the tears and won't use fresh onions.

In the movie "Julie/Julia", Julia's husband comes into the kitchen as she stands over mounds of chopped onions and his eyes water as he enters. I think that has to be one of my favorite parts of the movie -- she wanted to chop like a pro and stayed with it until she could. I sort of wonder what she did with all those onions after she chopped them!

It's funny how things go in cycles. For awhile the idea of eating bread was considered radical and horrible and now bread making has become somewhat popular again. Same thing with casseroles...I saw a bunch of casserole dish recipes in a recent cooking magazine.

I would say noodles are sort of becoming popular with some. Personally, I never stopped liking them. But, for some of my friends, they kind of looked down their noses that I would even think about fixing chicken and noodles or beef and noodles.

Recently our newspaper actually ran some noodle recipes in it and I figured being smack dab in the middle of the state of Illinois, if our paper is running noodle recipes, they must be popular again.

Am I the only one who remembers people making noodles at home -- ideally one a kitchen table with a metal top? My mom never made them, but the neighbors did and it was fun to watch. One of our local churches has a chicken and noodle dinner for a fundraiser and they have a large crowd, including folks who don't go to the church, just because they have this dinner with their homemade noodles.

I have a friend who claims she doesn't cook, but she does make her own noodles.

And it is fascinating to go to an Amish store and see various types of noodles that were made there...garlic noodles, whole wheat noodles, well, you get the idea.

I remember a few years ago it was a big thing to invite folks over to make your own pasta. Do people do that anymore?

People also used to say if you did something bright, that was using your noodle. That must have been when it was OK to eat those carbs!

However, Ramen noodles seem to be a big hit because of their ease. Did they lose popularity?

Do you have a favorite noodle dish? I would have to claim chicken and noodles as one of mine.

Ahhh, the ultimate comfort food for me is macaroni and cheese!

I remember being in college and a friend of mine invited me over to her house and she said she and her mom had a surprise for me...homemade macaroni and cheese! Homemade anything was pretty darn good when you eat cafeteria food. I was in college in the late 70s and 80s where if you lived on campus, you automatically paid room and board. I'm sure it wasn't made with gourmet cheese, probably Velveeta, but wow, was it good!

I like experimenting with different cheeses for my own macaroni and cheese. I even like using different types of pasta. One never knows what one can come up with.

I often use the macaroni or elbow pasta for "goulash." My husband enjoys it and when we get a chance to visit his aunt and uncle, I try to make some before we visit because she likes it pretty well too. My recipe isn't anything extraordinary, but here it is:

Goulash

ground beef browned with chopped onion

elbow macaroni cooked

1 bell pepper chopped and sauted

can of tomato sauce

I add it all together and simmer for awhile. It is a good make ahead meal as well as a fast meal. I didn't put measurements because it all depends on how much I need to make at the time.

Speaking of macaroni, I never did figure out the line about Yankee Doodle...have you?

I think we should find another name for "Leftovers" because I think it the term, not the stuff, that turns folks off.

My husband wouldn't think of eating a "leftover" (I don't ask why he feels that way), but if I ask him if he's like to have me make a "TV Dinner" out of it for him to heat up for lunch, he's all for it.

My lunches this week have basically been leftovers from this and that. I had tuna from some tuna salad I made a couple of days ago. Before that I had those leftover kabobs from our meal on Saturday night. I will take little bits of this and that and make a soup or stew. I've brought home vegetables I couldn't eat and put them with leftover vegetables here at home and made a lovely vegetable broth.

If you ever read books about folks growing up with little, it is amazing what they did with leftovers. If you like an inspiring little tome, try "A Nickel's Worth of Skim Milk" where the author talks about growing up in a single parent household years ago. Cooking in that household was creative because it had to be!

There are some things that are just better "left over". I think a lot of stews are tastier the second day than they were the first.

So, do you use your leftovers?

When I was growing up, kabobs or shisk-kabobs were something I knew about, but we never had. I don't know why. I guess my mom wasn't interested in making them or trying them or whatever. The closest we ever got to kabobs were cooking hot dogs on a stick.

I've been experimenting at a restaurant because every so often they have a special. Last night it was pork kabobs. It was pork tenderloin chunks, pieces of green bell pepper and pieces of red onion. I'm not sure what they seasoned it with, but it was prett tasty.

A few months ago they had swordfish kabobs. I had never eaten swordfish so I figured I was being experimental, but it was pretty tasty as well.

I really like grilled vegetables, so I'm thinking I need to invest in some kabob skewers -- either the wooden ones or the metal ones. I think I could have a good time coming up with different vegetables to put on them as well as different types of meat.

Do you have any favorite things for kabobs?

We don't eat a lot of jellies and jams at our house. I know I like it every so often with toast, and of course, if I take a peanut butter and jelly sandwich for lunch, it is useful to have it around. Although, I've gotten to where I like peanut butter and honey sandwiches as well, but I digress.

I remember years ago when I was living at home and we had an apple tree and the apples weren't really good for plain eating, yet they made delightful jelly. I would wash and peel and core the apples and cook them down. Then, strain until I had juice and add the pectin and sugar and put in sterilized jars. I remember admiring the clear beautiful jelly and thinking it was a good thing. I gave quite a bit of it away for Christmas, but we ate a lot of at home.

I have great respect for those folks who can and make their own jams and jellies because it is hot and sticky work. But oh what a reward when it's in those lovely jars!

I made grape jelly too because we had some grape vines, but unfortunately they weren't seedless. But the jelly was pretty good. My dad wasn't too keen on it. He explained when he was growing up during the Depression; someone gave his mom all the grapes they pick off the arbor. So she and my dad picked the vines clean and she made jar after jar of grape jelly. Back then refrigeration was truly an ice box -- a box with metal insulation and the ice man came and sold them a big block of ice. He said there were many meals that were basically grape jelly on bread. I can see where he got tired of it.

On another aspect, it's always interesting to see the jelly and jams offered at restaurants. Most will have grape and possibly strawberry. Every so often a restaurant that specializes in breakfast will have a bigger assortment.

I haven't bought a lot of jelly or jam or even preserves. I remember I made pork chops with apricot preserves a few times and it was pretty good. I guess I need to pull out that recipe and try it again, but I will need to purchase a jar of apricot preserves -- that's probably why I haven't made it lately.

I just checked our fridge and we have one bottle of jelly -- grape. Do people buy an assortment or just stick to a favorite or what's on sale? I know we used to buy stuff that on sale for our toast when I lived at home -- had to squeeze that dollar as best we can.

So, what's in your fridge?

My husband says I'm boring. Maybe I am. My favorite ice cream is vanilla. During the summer I make vanilla ice cream and it is rich, creamy, and cold. I use the recipe that came with the stand mixer so it isn't anything special.

It's interesting that so many folks love different types of ice cream and Baskin Robbins has made a fortune on selling so many flavors. I know even the freezer at the store boasts many different types and flavors.

But, I'm boring and I stick with vanilla. It's not that I don't mind the others, but if I have a choice, that's my first choice.

Oh yeah, just as a note, hubby doesn't mind helping me eat that homemade ice cream, even if it is vanilla!

Do you have a favorite flavor?

Easter will be here near the end of the month, and it's a tradition we have ham.

We found one reasonably and it is safely tucked into our freezer.

I am not a huge ham lover, but my husband is. We try to find one that isn't loaded with sodium -- yes, I know they are salty to a degree.

I've tried different ways to fixing them. I think my favorite has to be with a can of soda.

I make a mixture with Coca-Cola, honey, and Dijon mustard and pour it over the top of the ham. I then put it on low in the Crock-pot (this is an already cooked ham) so it warms up. It seems to give it a good flavor and my husband really likes it.

What do you like to use with your ham?

Potato Gratin...all I can say is yum!

While in South Carolina, I saw a magazine in our hotel room and one evening I was leafing through it and found this recipe. I copied it down and tried it this week. My husband gave it two thumbs up after he had three servings.

Potato Gratin

4 large baking potatoes, peeled and halved

2 tsp salt

4 TB unsalted butter

1/2 cup milk

1/2 tsp white pepper

3 T olive oil

2 large onions, halved and and thinly sliced

2/3 cup beef broth

1 1/2 cup shredded cheese

Boil potatoes until tender. Mash potatoes with butter, milk, and white pepper. Transfer to a greased deep casserole, leaving 1 inch on top. Heat oil and cook onions until soft and golden brown. Spread onions over potated and top with shredded cheese. Bake at 350 for 20 minutes or until heating through and cheese is bubbly.

I actually made this ahead and heated it up a couple of nights later. I baked it a little longer since it was in the oven and covered it for part of the time. Wow, was it tasty.

I think you change the flavoring by changing the types of potatoes and cheese.

One goal I am constantly working on is to eat more fruit. I know it is good for me and I know it helps me stay healthy.

One downside is the expense. Fruit can be expensive. It's even more expensive if it goes to waste.

Each week I make a fruit salad so we have some fruit with our supper. I try to put some different things in it every so often to change it up, but I usually have blueberries and strawberries. Both are supposed to be quite good for you.

Someone wrote that bananas are the perfect fruit because they come in their own package and are easy to eat. I like bananas. For years my husband claimed he didn't like them. Now, he can't get enough of them.

As I proceed down the alphabet, I want to admit that my list wasn't by chance. I spent a lot of time ahead of time trying to come up with things for each letter. I was proctoring a test for a child a couple of weeks ago and the state requires we give the children the whole time, even if they don't use it or need it. I couldn't send him back to class, and he was getting restless. He asked me what I was working on and I told him that I had a blog and thought I'd challenge myself and try to write something for each letter of the alphabet. He wanted to help me and although I won't be using any of his suggestions, I was pleased he knew quite a few foods. U stumped him and he finally suggested "unicorn" and when I commented they are imaginary, he said then they would probably taste like plastic!

Most of the kids I work with have a very limited diet so I was pleased he seemed to know a wide range of fruits. He could tell me avocado and mango and even pomegranate. He described how he stained his shirt eating one.

As I was growing up my mom wasn't very adventurous when it came to fruit. We had bananas and apples and often we had canned peaches. She didn't buy grapes very often because she said they were expensive and the only time we had strawberries was the few years we had some plants. We never had blueberries except for those little ones in the muffin mix.

I have had to be a little more adventurous on my own and I've discovered kiwi as well a fresh pears and the fact there are different types of apples. It's a challenge to find other fruits where I live, but I am willing to try some new ones.

Do you have a favorite fruit?

No kidding...that's pretty obvious, isn't it?

I was reading an article in today's paper that said that young adults who participate in church activities may be prone to obesity due to many of the church functions relating to food. Amen to that! We like to eat, that's for sure, and fellowship usually involves some type of food, doesn't it?

I, unfortunately, love to eat. I remember a friend of mine who basically ate to live. She said the only time food tasted good was when she was pregnant. She said she would then sit and eat row after row of Oreos because they tasted so good.

Part of good things of the trip was trying a couple new restaurants. We ate at two very good ones in the evening. I'm not a big sea food lover, but the crab cakes at one restaurant were so good. At another, the shrimp and grits were very delicious. We ate lunch at a restaurant that was named after a Greek god and the portions were large and the food was superb.

I get caught up on how important food is. I've become a bit of a snob at times. I like trying new things and I want it to be flavorful and good. A lot of my free time is spent in the kitchen. My husband is not complaining -- he said to buy whatever I want because he benefits. We had a chance to visit a great kitchen store in Charleston and I found a baking stone I felt I needed. I have to admit the fact my pastor was telling about how much fun he had using his baking stone on making bread certainly made me consider getting one. I also bought a bamboo spatula. Did I need these items. Not really. But I will get far more use of them than a t-shirt.

I think eating is like everything else, it needs to be done in moderation and that is not only in the actual tasting of food, but the thinking about and preparing as well. I certainly don't want to be so caught up in it, I forget to do other things. That being said, guess I need to get ready for supper!

I haven't been on lately because we were out of town. This last week was spring break -- we normally don't get a whole week -- and we had been saving to go to Charleston, SC, so we took off and drove the over 800 miles there and then over 800 back. And, I'm doggone tired!

We live in Illinois and took a route that took us through North Carolina and we toured the Biltmore. Can you believe the Vanderbilt and Cecil families did not invite us to tea? We then proceeded to Charleston, S.C.

We only had about two days there, but we did eat at a couple of great restaurants, as well as touring Fort Sumter. One restaurant had absolutely delicious crab cakes...we started our meal with tomato basil soup which was scrumptious.

It was nice to get away and see some neat things, but the past two days on the road made me want to kiss my driveway when we pulled in. I believe I will sleep well tonight because I am very, very tired!

Cheese. It can be smooth and creamy or tart or spicy with a different texture.

Growing up, I don�t remember many different types of cheeses. Velveeta was used for sandwiches and we all laughed about Swiss having holes, but we didn�t buy much of it. The stuff in the can was good for picnics because it was portable and you didn�t have to keep it cool. But that was the extent of it.

Now, I�m in cheese heaven with Feta, Swiss, Bleu, Colby, and Goat cheese to name a few. It�s interesting how I can make the same recipe and by changing the type of cheese I incorporate, it changes the flavor.

I always thought Parmesan was the stuff in the refrigerator section that came in the green package that you shook out � how amazing you can shred your own. And then I learned that marinara sauce has Parmesan in it�.life is good.

Cheese is great for a snack, a treat, and even for a meal. Seeing a deli tray with different cheeses is like having a buffet! And imagine having some grapes and some cheese. Wow, that�s almost better than dessert!

I know there are cheeses out there I haven�t tried, but I�m ready�I have some crackers just waiting!

Broth � that glorious creation that is so easy to make, and can add so much flavor!

Around the holidays there�s a broth manufacturer that touts its product saying your holiday dishes will like it because there is no MSG in their broth.

I have news for that company � there isn�t any MSG in my homemade broth either!

I�m a big fan of making my own broth. Often I�ll cook a whole chicken with some herbs and vegetables just so I will have a rich broth to add to the chicken dishes or to freeze in containers for other uses. I use the chicken, but love the added benefit of that broth.

Ina Garten often talks about making her own broth on her show, �Barefoot Contessa� and she uses a big stock pot and simmers it for hours. I don�t have time to do that, so I use my handy dandy Crockpot for just that!

At one of our local restaurants, they serve such large portions; I often have chicken and vegetables left over. I ask for a to go box, come home, add water and whatever else I have available, and make a small Crockpot of broth. I let it cool, strain it, and put it in freezable containers and mark what it is. Then I wag it out to the freezer so it�s ready and waiting when I need some broth.

When I�m making broth, I often add some vegetables that are sort of past their prime � I hate to throw any food away. But I really like having that broth peeking out among the other items in the freezer, ready for a casserole, soup, or even to cook some fresh green beans in.

It's really pretty economical when you think about it -- if you are already going to need cooked chicken, adding some extra stuff to make a rich broth is actually saving you money and you can control what goes in it and what doesn't.

Ah, broth, how wonder art thou!

Appetite. What makes many of us motivated to do something? It can be an appetite for a good meal or a desire to accomplish something.

Since I enjoy food so much, I think mine would have to want a good meal. I am shocked at how many people �settle� for a lot of the fast food stuff with little flavor except grease and salt.

We were watching �Till Debt Do Us Part� last night on CNBC and I was proud of Gail when she told the parents that eating fast food isn�t good for their children because it wasn�t healthy. Although the family stayed on their food budget � her answer was to buy cheap fast food meals. Gail said that it might be cheap, but it costs in the long run. Amen, sister!

We have some friends who love to eat out, but always try to find a bargain. I�m thinking to myself as they order some very cheap, but not nutritious stuff that you might be eating cheaply today, but what will be the cost tomorrow and the next day? It�s not like this junk they are eating is a treat or a splurge � it is how they eat most of the time.

I think my parents did me a disservice by not having me eat different things as a kid. Yes, I had my share of vegetables and there are some I abhor � no doubt about it. But, because we rarely ate fish, I have trouble being courageous enough to eat different types of fish. I think if I had been exposed to fish as a child, I�d eat more of it.

I think our appetites and like change as we change. I remember thinking that those fast hamburgers were the greatest. We have a local fast food joint that everyone loves their greasy burgers. I used to until my stomach could no longer handle the grease.

My desire for foods has changed and I tend to like different things now than I did when I was younger. I really like a good salad. Fresh green beans are scrumptious. I don�t think I ate zucchini as a child, but as an adult, I love finding different recipes to sample.

So, what do you have to say about your appetite?

On Sundays our local paper prints a syndicated column by Steve Batie of Houseworks. Usually his columns are about home improvement projects or woodworking. I'm not very handy around the house and woodworking -- let's say I'd prefer not to increase my insurance premiums, but I enjoy his writing style and his well measured sarcastic remarks.

Today he wrote about people saving up for things. He said he thought most folks don't. I would have to agree. Saving has almost become a dirty word to many -- why save when you can have it right now???

I emailed him to thank him for his column, but also to say we are considered odd in our circle of friends -- we save money in a Christmas Club to buy presents come Christmas time. We have a vacation fund where we save up for a trip or two. Last year I used a small savings account to save up for a new stove. When we say we do these things, people look at us like we've sprouted antennae and we are aliens. Why not buy now and pay later? Or, put it on a credit card?

Other than big purchases than a house or a car, we like to save up for things. We did have money for downpayments on both, but that's another story.

Part of it has to do with the anticipation of actually buying something and truly owning it. It isn't an impulse buy and often something we regret. I really enjoy my new stove. I thought about it, researched it, looked at different stoves, and when I finally had the moolah to purchase it outright, decided I deserved the pleasure of owning it. It's mine and I use it and enjoy it. I'm not worrying about it being repossessed. I'm not doing without something else because I purchased it.

The same thing on a vacation. A friend of ours borrowed against his house so he could afford a vacation. I'm thinking to myself, let's see, you don't have the money outright for this trip, so you are going to borrow against the equity of your home to take a trip that when you get back, you will have to worry about paying the extra bills. Somehow, I would have trouble enjoying the vacation.

Granted, there are certain purchases you have to buy because of safety reasons. If I needed a new furnace and it was freezing outside with no thaw in sight, I'd say do what you need to do. But, to purchase an item that you want and then worry about having to pay for it later?

I think in very simplistic terms, the whole idea of not saving is what has gotten our economy in the mess it is in. In general, the Great Depression of the dirty thirties was brought in part by people buying things on credit where they didn't have the money to pay for it. They overextended themselves and eventually it hurt everyone. I think this last recession was a repeat (remember the slogan about those who don't remember the past are doomed to repeat it?) of that same story. People were buying more house than they can afford and suddenly when it came to crunch time, they couldn't make the payments. No money was being paid and suddenly lots of people were losing money. Excuse me, since when has it become a right for everyone to get exactly what they want immediately?

A friend of ours thought I was nuts when I suggested they make sure they had 20% to put down as a downpayment on their house. I received this comment that it would mean they couldn't buy or couldn't buy the size of house they wanted.

I guess I'm old fashioned -- I think that people are more responsible if they have a stake in whatever they are purchasing.

Although most of the folks on this site are committed to saving, I think we are select few. I say we need to make saving money a goal for everyone.

We did our weekly grocery run and I spent some time the last few evenings making my lists. Not sure if I checked them twice, but I am going to tell you who I think is naughty and nice!

Nice -- those companies who give you more than three weeks to redeem the coupon. I realize grocery shelf is a hot commodity, but there are times I don't need something before the coupon expires. I'm not asking for a year, but give me at least two months.

Nice -- those companies who realize that most of us don't have warehouses to store the products. There are two of us in this house and I'm the only one who eats cereal and having to buy three boxes to save a buck might be OK if I ate three boxes in a week, but I don't. I try to buy cereal when it is on sale and when I have a coupon as well as when I have storage. My pantry space is limited.

Naughty -- OK, the this is a repeat sort of, but less than four weeks of time to buy something? Come on! Some folks budget and if it isn't a necessity, they'll do without. I might be tempted to try your product if I had a little more time with the coupon, but if I already have something, I'm not throwing it out just so I can try your product.

Naughty -- buying multiples of something or the huge size of something with your coupon. I grant you that the warehouse stores have made regular stores try to compete, but I simply do not have a place to put 24 rolls of toilet paper and 10 paper towels. And many of us who buy name brand items, don't use two toothpastes in a month.

Naughty -- a coupon that you have to buy one item to get another free or marked down. I've bought a bag of potatoes and can save 50 cents if I buy something like a cheese spread. That would be great if I wanted the cheese spread, but if not, than I feel I was cheated out of saving 50 cents.

Naughty -- those chain stores who take you to a coupon site where you can print coupons, but then the local store doesn't accept Internet coupons. All or nothing, my friends. I'm not spending the time, ink, and paper only to be told that I can't use them. And I'm old enough that I don't care if the person behind me thinks I'm an old fuss budget and refuse to buy the item. In this economy, only the strong survive!

Dear coupon folks, please think about those of us who don't have a big family and we don't need multiples of things -- I really don't need three bags of party mix to save 50 cents. I have decided that if I can't save a few cents on one item, maybe I'll just do without!

It's Sunday so I usually bake some bread. I did -- I baked white bread and some banana bread.

Amazing stuff, this bread. It's not just a certain style, type, flavor, color, or size. It can be baked in pans, on stones, on trays, or even in pots. There are different things you can utilize to whip up a loaf -- all purpose flour, wheat flour, rye, rice flour, potato flour, well, you get the idea.

I blogged earlier that I went through 3 bread machines because my husband adores bread. But, he isn't alone. Panera, which used to be called St. Louis Bread company, is pretty famous for their bread. In our local Panera, there are paintings of bread.

For Christians, in the Lord's Prayer, there is, "Give us this day, our daily bread." So, bread has played an important part in every day life. Although we ask for more than bread, you get the picture -- we want to be well fed.

I remember baking bread at my former school and the teachers would come in and relive memories of who baked bread with or for them. The aroma aroused that memory.

Remember the ongoing line about if you go to jail you only get bread and water? I wonder what kind of bread? I always pictured that real soft white stuff of my childhood that you could squeeze together and make a ball. Some of the other breads might make it a good experience however. I like a hot, crusty bread. I'd prefer to eat it outside of the bars, but...

This will age me, but remember when people would ask if you had any bread and they didn't mean something to eat, but money? I guess as important is bread is to many, money is as important.

Being sort of frugal, I like baking my own bread because I can make different kinds with many of the same ingredients. It's far cheaper for me to make a loaf of bread than to buy it commercially. Plus, it's kind of fun experimenting with different breads and flours.

There are so many things you can do with bread. You can have it accompany a meal like a slice of bread with pasta. Or you can have a bread stick in olive oil. Yum, especially if it is hot and the olive oil has been flavored with garlic and rosemary. We make sandwiches with bread. And I have used bread to make egg stratas. Plus, we can have toast with our eggs or simply alone. I've used older bread to make bread crumbs for toppings. Or, I've toasted bread and cubed it for croutons for a salad. And, I've even taken some bread to feed the ducks down at the lake. I haven't even touched on the flat breads like cornbread! Not to mention sweet breads like banana and zucchini...yum!

I like different breads for different things. I enjoy the bread sticks if we are having pasta or a salad. I enjoy cornbread with ham. I like rye as well as whole wheat bread for sandwiches and toast. Pitas are delightful for gyros. French breads are great for brueschetta. Texas Toast thick stuff is delightful for French Toast. The bread world is amazing, isn't it?

Do you have a favorite bread?

Sweet potatoes have suddenly become a wonder food. If you've noticed in the news, the media is touting all the good stuff they have in them for one's health. I like them, but my husband claimed he didn't.

A couple of months ago he said he'd try one if I baked it. I did, he did, and he discovered he kind of liked it. We've had them baked a few times since and he comments that he missed out on something all these years.

I've been looking for a sweet potato casserole recipe that would be easy to make ahead and then bake off. The only problem I've encountered is so many of them have so much sugar in them. I like sweet stuff as much as the next person, but one recipe had a cup of brown sugar AND a cup of white sugar. Why even eat the potato -- just make candy and be done with it?

Anyway, I took a few recipes and came up with my own. I fixed it today and it isn't bad. I know most recipes either have pecans or coconut and we don't like either, so I left them off the top, but you like them, by all means, go for it.

Sweet potato casserole

5-6 small sweet potatoes or 2-3 large ones, peeled, cubed, and boiled until soft.

1 can of evaportated milk

1/2 cup of brown sugar

1 T of nutmeg

2 eggs, beaten

Coconut or pecans for topping -- optional

Drain the cooked sweet potatoes. Mash with the evaported milk and add the brown sugar and nutmeg. Once this mixture has cooled a bit, add the beaten eggs and mix thoroughly. Put in a greased baking dish. Bake at 350 for 35 minutes covered or until thoroughly cooked through. The time will depend on how deep your baking dish is -- less time if it is long and less deep, and more if it is deeper.

I like trying new things, but so many of the recipes anymore seem to have too much salt or too much sugar. I hope to eat stuff that is somewhat healthy for me.

There's just something aromatic about sauting garlic and onions and even celery in olive oil. So many good smells emit from the kitchen.

I sauted onions, celery, and mushrooms for the brisket and then added some garlic. My husband came into the kitchen and told me, "It sure smells good in here." I had to laugh. He doesn't care for fancy perfumes, but he sure likes the aromas of food cooking.

I know when I bake bread he likes it too. I remember last year when I baked bread at school people would open my classroom door to get a whiff and then smile. We humans like good smellin' stuff!

Somehow I don't think I'll be putting a little olive oil and garlic behind my ears, but I'm happy about making my hubby pleased. Think of the money I'm saving him in perfume by cooking and having that great smell? Am I being frugal????

So, what is your favorite aroma?

Yesterday, I happened to watch "Secrets of a Restaurant Chef" on Food Network. I've not viewed it before and was taken in by Ann's easy breezy style. She showed making a brisket that made our mouths water. It looked juicy and delicious, so when we did our weekly run to the store, we picked up a small brisket.

I have tomorrow off for Presidents' Day so I plan on fixing it for supper tomorrow night. She served potato pancakes with it -- she used mashed potatoes to bind the potato pancakes instead of flour or bread crumbs.

Beef Brisket

Ingredients

Extra-virgin olive oil

1 (5-pound) beef brisket

Kosher salt

1/4 pound slab bacon, skin removed and reserved, bacon cut into lardons

3 large onions, thinly sliced

3 celery ribs, thinly sliced on the bias

4 cloves garlic, smashed and finely chopped

1 pound cremini mushrooms, stemmed and finely sliced

2 cups balsamic vinegar

3 to 4 cups chicken stock

4 bay leaves

1 fresh thyme bundle

1 bunch finely chopped fresh chives, for garnish

Directions

Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.

Preheat the oven to 375 degrees F.

Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.

Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.

Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.

Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

I certainly hope it tastes as good as it looks!

I tried a new recipe today for bread. Like that's a big surprise, because I'm always on the look out for a new bread recipe. But, if someone had said a year ago that I'd think about trying a recipe for poppy seed bread, I'd say "Nah!" Banana bread or cinnamon bread or peach muffins yes, but poppy seeds????

Long story short, I grew up in a dysfunctional family. To be exact, my half brother and I didn't really see each other for over 40 some years. I mean, I knew he was around and vice versa, but because of problems with our mother, and the fact he was older and almost an adult when I came along, we just didn't get to know each other.

A few years ago when our mother died, I called and told him. He and his delightful wife attended the funeral. We talked a bit, but never really did too much together. Part of it is because I don't trust people very much. Again, an issue with my childhood and I certainly don't want pity. But, through the years we are getting to know each other and my brother realized I like to cook and bake. He shared that his grandmother (we had different dads) used to make poppy seed bread and how much he liked it.

Well, I decided if he likes it so much, I thought I should find a recipe. I've talked to my sister-in-law and I think I might have found one that is similar to what his grandmother used to make. Big brother will be eating his poppy seed bread tomorrow when I give it to him.

Poppy Seed Bread

Original Recipe Yield 2 loaves

Ingredients

� 3 cups all-purpose flour

� 2 1/4 cups white sugar

� 1 1/2 teaspoons baking powder

� 1 1/2 teaspoons salt

� 1 1/2 cups milk

� 1 1/2 teaspoons vanilla extract

� 3 large eggs

� 1 1/8 cups vegetable oil

� 1 1/2 tablespoons poppy seeds

� 1 1/2 teaspoons vanilla extract

� 1 1/2 teaspoons almond extract

Directions

Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons vanilla extract and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees.

If you have a recipe for poppy seed bread you'd like to share, please do! Hopefully Big Brother will find this one to his liking!

Years ago eggs were advertised as the Incredible Edible Egg. Then came the harsh warnings that eggs were bad, bad, bad for you and that they will raise one's cholesterol to skyrocketing numbers.

Well, last week, a new finding is eggs aren't quite as wicked as they were once thought. Research says that since chickens are eating better feeds, the cholesterol isn't quite so high.

For all of you brinner (breakfast + dinner) fans, I bet I just heard a hoot and a holler.

Anyway, eggs are tasty not to mention cheap. Right now one grocery store is offering "Ten for ten" which is a buck a dozen of large eggs. That's less than a dime an egg!

I like a good casserole and one with eggs always seems to be a bonus at my house. My husband loves eggs.

I have been poring through cookbooks and think I found a new recipe that I'm going to try. Well, I've already made it and have it in the fridge to bake off later this week. It's from one of those church cook books, but no one's name is on it so I can't give credit to anyone.

Hash Brown Egg Bake

1 pgk shredded hash browns

1 1/2 c. diced ham

1/4 c. chopped onion

1 tsp salt

1/2 tsp pepper

8 eggs, beaten

1 pt whipping cream

1/4 c green pepper chopped

1/8 tsp garlic salt

3 T butter

Combine all dry ingredients in large bowl. Add beaten eggs and stir. Pour into greased 9 x 13 pan. Top with butter pieces. Refrigerate overnight. Bake at 350 for 60 minutes.

Sounds like a hearty meal for brinner to me!

I'm always on the look out for a new casserole dish, especially a chicken casserole.

A dear friend buys me a subscription to "Simple and Delicious" magazine and the newest one had this recipe. It actually makes up two batches, one to use now and one to freeze. I haven't tried it yet, but plan on making it this afternoon. My only change is I'm going to make my own cheese sauce instead of buying the cheese soup.

Chicken Club Casseroles

4 cups uncooked spiral pasta

4 cups cubed cooked chicken

2 cans (10 3/4 oz) condensed cheddar cheese soup, undiluted

1 cup crumbled cooked bacon

1 cup 2% milk

1 cup mayonnaise

4 mediums tomatoes, seeded and chopped

3 cups fresh baby spinach, chopped

2 cups (8 oz) shredded Colby-Monteresy Jack cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, bacon, milk, and mayonnaise. Stir in tomatoes and spinach.

Drain pasta; stir into chicken mixture. Transer to two greased 8 in square baking dishes. Sprinkle with cheese.

Cool one casserole; cover and freeze for up to 3 months. Cover and bake remaining casserole at 375 for 35-40 minutes or until bubble and cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375 for 60-70 minutes or until bubbly.

It sounds good for a winter day.

Stupid me. I volunteered to purchase a battery for a timer we use at school to test fluency. It's just a small little stopwatch with a button battery, no problem, right?

Have you been to the battery section lately? I thought this shouldn't be a problem, the battery had a number on in. Oh, what a naive person I am.

Dumb me. I looked, and looked, and looked and couldn't find a battery with a number like it. I started holding the battery up to the packages thinking maybe that would help. That narrowed it down to a couple, but I wasn't for sure.

Of course like most stores there is little assistance when you need it. I know they cut back on employees to save money. I wound up spending close to 30 minutes looking for this battery. I finally located a genteel older clerk and explained my difficulty. She said, "Oh, you have to look at the bottom of the packages because many companies say this specific model replaces different battery numbers."

Easier said that done. I think the print that said that had to be either 4 point or possible 5 point fonts. Then, I couldn't find one that said the exact same number. The serial number had an extra letter than my battery.

What is wrong with our country when you have to have a multitude of different battery sizes? It's a struggle just dealing with AA and AAA's and now button batteries with different sizes and numbers. And why does this number have to replace a multitude of different numbers?

And, for those of you who have had the charming experience of battery buying lately, you know these little button batteries aren't cheap. I certainly didn't want to select the wrong one and have to keep it because it didn't fit. I'm not sure what the return policy is on batteries that have been taken out of the packages. For those of you not in education, most of these little purchases come out of our pocket, so although you might think spending $5 on a battery isn't bad, imagine spending it and not being able to use the battery and still having to purchase another battery. I guess I could glue it to my ear for an earring, but other than that, I am not sure what other uses I could come up with.

I found that nice lady and asked her and she said that it was the same and although there was an extra letter in the serial number, it would work. I hoped she was right. I certainly wasn't going to go back and kick her if she was in error, but I had already spent 30 minutes being frustrated. I didn't want to add to my stress.

I'm happy to report the battery worked. It fit, the timer worked, and I tested for fluency today.

As for volunteering to find a battery for something else, I'm going to leave that for someone else. I hope I can find someone else.

And for the battery makers I have one word, "Bleah!"