I Survived Couponing and Liked It

Today marks my first real couponing trip.  I have a couple weeks of groceries and and saved $108.72.  You read that correct. 108 smackers.  Now that I figured out the process, I will definitely continue my cutting and researching venture.


These are the tips that I've found useful so far...

1. Collect coupons from weekly newspapers (many won't expire for a few months, so you can wait out a sale)
2. Collect circulars from stores you shop (know when these prices expire)
3. Search for manufacture's coupons for items already on sale (Southern Savers is an excellent resource)
4. Know your store's coupon policy. This should be on their website.
5. When you use coupons, expect ridiculously long receipts (see below)

My shopping experience today was very positive.  Publix staff members were very gracious and welcomed my copious amount of coupons. 

I'll keep you updated as a hone my coupon skills!

Breakfast for Supper

The day started off in a tizzy.  Though getting a kindergartner and two toddlers into the our van was similar to herding cats, Sela made it to school on time.  As these things seem to go, a busy morning predicts a fairly calm day.  Since a grocery visit is still pending as I plan out my first couponing venture, homemade pancakes and bacon seemed perfect.

There is something so comforting about breakfast for supper.  Though the menu was different, both my mom and stepmom had go to breakfast foods for easy dinner nights.  Mom usually had salmon patties, biscuits, and gravy for these meals.  While my stepmom opted for sausage, buiscuits, gravy, and sliced cantaloup.

I use the pancake recipe from the old Fanny Farmer Cookbook that my mother-in-law gave me.  I double for our family of five.

Pancakes (Griddlecakes)

Put in a mixing bowl
  1/2 cup milk
  2 TBSP melted butter
  1 egg
Beat lightly. Sift.
  1 cup all-purpose flour
  2 tsp baking powder
  2 TBSP sugar
  1/2 tsp salt




Add to the milk mixture all at once.  Stir just enough to dampen the flour.  Add enough more milk to make the batter about as thick as heavy cream.
-The Fannie Farmer Cookbook, 11th edition. Little, Brown and Company. 1965.

Heat a griddle to 375F.  Put pancake batter on the griddle by 1/4 c. scoops.  When bubbles begin to pop on top, flip with a spatula to allow other side to cook briefly.

Enjoy!

Bad Vegetarianism and the Mysteries of Couponing

Don't you love the feeling you get when you stumble upon a new idea?  I feel exhilaration. I go to into planning and research mode instantly.  Google. Pinterest.  Friends and Family.  I learn all I can when I'm excited by a new interest or hobby.

Last night while sitting down to fold some laundry, I decided to watch a couple of episodes of Extreme Couponing (Thank you, Netflix).  When I saw the mountains of toothpaste I smirked. When I saw the savings at the register, I was in awe. I locked eyes with my husband across the living room and knew I had just found my new project.

Today started with a good ole Pinterest search.  This provided a list of coupon databases. I then pinned links to my favorite stores' coupon policies as a quick reference. Next, I searched the circulars of local stores I use.  Though Walmart did not have a weekly circular as other grocers, they do provide coupons which can be printed from their website and used in store. 

Currently, I am cross referencing items I plan to purchase with a meal plan.  More on that later.

On a day like today, It's good to have a slow cooker.  Tonight's menu consist of Great Northern Beans, green beans, and garlic toast.  My food preferences are best described at "Bad Vegetarian."  I do not eat meat (for over a decade now), but I'm not opposed to meat used to season my dishes.   Great Nothern Beans are a perfect example of this. 

Great Northern Beans

2 lbs dried great northern beans, sorted, soaked, and rinsed
3 garlic cloves, finely chopped

2 strips bacon (sauteed so as to stay firm in beans)

Water to cover 1/2 inch. (you can use broth, but alter salt in accordance)

1 1/2 teaspoons dried basil leaves

2 teaspoons salt (many people choose delay salt addition until after cooking is complete)

1/2 teaspoon pepper

1 cup finely chopped sun-dried tomatoes packed in oil

Directions:

1. Sautee bacon slices

2. Mix all ingredients except tomatoes.

3. Cover and cook on high heat setting in your slow cooker for 4 hours or until beans are tender.

4. Stir in tomatoes

I don't always use sun-dried tomatoes; I was simply excited to have them in my pantry today and give them a job.  You can substitute 1 can of diced tomatoes which can be mixed in during step 2.

Enjoy

Love and Garlic Knots

We had quite the easy day.  I've been working a regular home cleaning schedule in recent weeks and this has left my Saturdays fairly free, with exception of daily chores. The kids played in their pajamas (I will put them in a fresh pair after bath time).

For dinner, I made pasta and a new family favorite, Garlic Knots.  At the table I received applause from  my twin 4 year olds and a "You're an awesome baker!" from my 6 year old.  That is a lot of love for yours truly and will ensure a future of garlic knot baking.

In recent weeks, I have vowed to make a better effort at being mom and wife to these wonderful people that I'm so lucky to call my own.  I've been reading Proverbs 31 frequently and trying to apply these principles in my own home.  One line that has always made me chuckle  is verse 31:28  Her children arise up, and call her blessed;  That sounded completely impossible to me.  But, guess what?  I'm putting in the extra effort and they are noticing.  That is very encouraging.

Garlic Knots

 I use the recipe for whole wheat pizza dough on the bag of Hodgson Mill Whole Wheat Flour.
http://www.hodgsonmill.com/our-recipe-collection/bread-biscuit-rolls-more/whole-wheat-pizza-dough/

I then take the pizza dough after it has rested and press it onto a lightly floured surface. Dough should be 1/2 in depth and shaped into rectangle.  Using a knife, cut strips (1/2 in. in width).

Take each strip and tie into knots, being very careful to avoid tearing dough.  Place knots on a slightly greased baking pan (I use olive oil).  Bake at 425 F for about 12 minutes.

Finally,  brush on the amazing garlic sauce and sprinkle with grated parmesan cheese!

Garlic sauce:
1/8 c. olive oil
2 TBSP melted unsalted butter
4 Cloves minced garlic
A pinch each of dried thyme, marjoram, basil

Makes 14 - 16
You're Welcome!

Old School Peas and the Importance of Keeping it Real with Bread

I love to experiment with new foods/recipes (see previous post).  That said, nothing brings me more comfort that making a meal that might have been found in my grandmothers' kitchens.

Tonight my family enjoyed black-eye peas, turnip greens, honey glazed carrots, and yeast rolls.  Let me be clear, my grandmothers would have made cornbread.  And this is also my go-to (I am a self-respecting Southern woman after all).  But due to my newly acquired yeast baking skills, rolls were my choice.

There is something so therapeutic about making the meals my grandmothers taught me.  I simmered the peas for hours after a long soak. I used onions and bacon like my grandmothers would.  Bay leaf and marjoram were my additions.  This seems important.  The idea that family provides a strong foundation to which one builds.

As for the newly acquired yeast skills; They had no place at this meal.  They were flat.  My "skills" need practice.  A comfort meal requires bread to match.

Back in Blog

After quite a hiatus from Fish and Flowers, I have had many new adventures and projects.  Our twin girls, who were only a month old in my last entry, are now 4 years old. And big sister is 6 and a kindergartner.  As they say, "time flies." But, we are having fun.

In the last couple of months, our family has made some very positive changes.  We (kiddos included) are trying to live our lives more simply.  This has led to many loads of clothes, toys, and furnishings being donated.  It has also led to organization projects around our home. I am cooking at home, avoiding the costs of restaurants.

Cooking, which has always been something I enjoyed, had become repetitive and frustrating in recent years.  It seemed "easier" to cook something that I knew the kids would eat or even go to a restaurant.
The result: Our meals had become unhealthy and boring.  I've resolved to change that in recent months and it's working.  My children are eating a variety of foods they would have turned up noses to in the past.  They are excited about helping with meals and trying what their hands helped to create.

Enter Experimental Dinner Night.  My husband and I enjoy trying new foods and flavors.  Our sweet daughters are a tougher crowd.  Last night I prepared Quinoa Loaf, which I learned about from my Whole Foods Recipes App.  We do not have a Whole Foods in our area, but the app is very useful for building recipes from items you currently have in your pantry or finding new recipes based on your preferences (budget, vegan, etc.).  I served this with a side of broccoli (with cheese for kiddos).  It was a very tasty, wholesome meal.  And cheap.  It did take a little time to prepare, but my family is worth every bit.

Photo was obtained from Whole Foods Market website
Recipe available at http://www.wholefoodsmarket.com/recipe/quinoa-loaf-mushrooms-and-peas