When you shop in bulk for produce like I do, creativity is a must. You need to ask yourself, “how do I eat carrots, bell peppers, cucumbers,” etc . . . And remember when you buy large quantities, how vegetables cook down. Thirty pounds of apples only yielded 7 quarts of chunky apple sauce. Here are some ideas for using up bulk quantities of fruits and vegetables.
I keep powdered milk on hand for several reasons. First of all, for emergency purposes. When I say emergency purposes, I don’t mean just tanking of the economy, leading to cleared off grocery shelves. My version of an emergency also includes realizing on Sunday night your husband will not have enough milk for his beloved morning cereal. I end up amending what milk I already have with powdered milk, and no one ever notices.
Glub, glub, glub . . .
It’s this sound which reminds me of store bought Italian dressing. Tilting the bottle of store bought Italian dressing is like playing with one of those oil and water toys . . not appealing. Some brands are worse than others, but I just prefer to make my own. No additives or preservatives, and hey, I already have the ingredients on hand.
I have quite a collection of herbs and spices, so instead of buying preservative and salt-laden seasoning packs, I make my own. It’s frugal, and less expensive. And with taco seasoning, you never know if it’s going to end up being spicy. I love spice, but my kids don’t. I add salt while cooking the beef initially, before adding the seasoning. You can play around with the recipe according to your tastes, but there is my recipe for taco seasoning:
I love the idea of convenience foods, but I don’t like the quality or the price. I like making my own sausage, ground beef crumbles, pizza sauce, and meatballs, all for the freezer. I just added something new to my freezer stock – – chicken chunks.