[1]
Recessionista” In The Kitchen – Part I
By Tracy Eisnaugle
Being eco-chic is a not so difficult, I gladly accepting my new role as a positive Recessionista and I’m determined to learn how to be thrifty with a smile. In a previous column we reviewed some simple ways to go green and conserve on our utility costs, once you start saving money and finding more efficient living practices it becomes an addiction. So I thought I would start a Recessionista series sharing some economical techniques not only to get you through these difficult times, but to keep with you along the way as we get back to basics and start taking pleasure in the small things.
During my constant analysis of our monthly expenses I was again taken aback by the amount two people consume in groceries. When gas prices skyrocketed so did the cost of groceries and although the price of gas has gently come down our food products have not followed suit. Our family situation is slightly unique because we are a family of two, but we eat three meals a day at home or on the run, one of the many benefits of being self-employed, but a benefit that can lead to over eating and over spending. I kept seeing these coupon women on the television discussing how they bought two-hundred dollars worth of groceries for seventeen dollars and believe me I tried, but these women must be living in another state because in our area there are no super saver cards or double coupon days. So I had to take another look at this situation and come up with an alternative solution.
Searching for the ideal role model of efficiency and the ability to stretch a dollar I found my muse, the school lunch lady, this domestic goddess holds the answers to my grocery debt dilemma. This budget pressed chef planned her menu based on reusing and recycling the most expensive part of the meal, the protein. Nothing went to waste in the school cafeteria; yesterday’s meatloaf becomes tomorrow’s sloppy joes, today’s cheeseburgers are Thursday’s nachos, a thrifty lady who gets an “A” for adaptability.
Being a list maker and a planner is essential in becoming a Recessionista; it all starts with the weekly meal plan. On Sundays I take part of the day and plan out our whole week’s worth of meals, I start with the coupon section of our local paper and the weekly sales circular. Then I create an outline of each evening’s meal, starting with the “on sale” protein because that is where you spend the most of your budget. If it is chicken then we have to create three meals from the same chicken, now we are not leftover fans in our home, so the key is changing the theme of the protein, think lunch lady. Roasted chicken with vegetables can then become Italian chicken parmesan with pasta and later turn into tasty chicken tacos. Buying the protein in bulk and cooking it three different ways is the key to saving money. A traditional pot roast on Sunday can turn into barbeque beef sandwiches on Wednesday and fiesta fajitas on Friday. Cooking the meat at once and dividing it in thirds after makes for quick changes during the week with just the addition of simple sauces and new side dishes
Just a little time on Sunday planning the menu and prepping for the week can save money, time and energy. For some simple ways to multi-purpose your proteins or questions and comments about the Recessionista tips above please feel free to contact me at TLEisnaugle@msn.com [2]. Play with your menu and get creative, breakout that hairnet and those support hose and find your inner lunch lady.
Tracy L. Eisnaugle has practiced interior design in Sarasota since 1997 and is currently self employed providing design consultation services in the area. She is a graduate from Florida State University with a Bachelor of Science in Interior Design and continues her education by attending annual conferences. Her past experience includes, Design Center Manager for Lee Wetherington Homes, high-end residential design and model merchandising. Tracy may be reached at 941.232.3358 or by e-mail at TLEisnaugle@msn.com [2].
[3]