March 7, 2009

Scratch is Best




Scratch is Best



broken egg shells in a carton


In my last post, I stressed the importance of trying to shop only along the perimeter of the grocery store.

One of the big drawbacks of this for most people is the time spent on preparing this unprocessed food.

We have become a fast paced society and preparing food from scratch is something that takes time.

But it is time that is well spent if you prepare enough food to last for a couple of meals.

Instead of the chicken nuggets, bake a whole chicken - there will be leftovers for sandwiches the next day. And for even more meals, just remember that a turkey isn't just for Thanksgiving. Leftovers from that go a lot farther than sandwiches.

Macaroni and cheese from scratch makes much more than the package, and it tastes so much better.

Salads are so easy to throw together these days too - most of the ingredients can be purchased already cut up. Of course, they are a bit more expensive than cutting them up yourself.

Fresh veggies usually require just a wash and cutting before they are cooked.

Other than an orange, I can't think of a fruit that really takes any time to prepare. Washing them under the water is usually all it takes.

Preparing foods with the idea of leftovers makes good sense in this economy also. It really spreads the dollar a bit farther.

With a bit of time spent on weekends or days off, it is easy to fit in a few extra minutes for preparing meals that save time and money during the busy, working days.

And if one needs assistance for cooking preparations, or uses for leftovers, there is a whole internet available to answer any question that comes along - usually within a couple of minutes!






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3 Responses to "Scratch is Best"
  1. pussreboots said...
    March 7, 2009 at 9:12 PM

    We make most everything from scratch and have been for years. We do get loaf bread for sandwiches but we also bake a two to four loaves of sourdough bread too. We always get whole chickens and larger cuts of meat to use over the course of a week. We even have our own pasta maker. Pasta is so easy to make: two cups flour and four eggs. That's it!

  2. kml said...
    March 8, 2009 at 6:32 PM

    We have a pasta maker too, and the fresh tastes so good! Thanks for reminding me about it - it has been awhile, and now I can't wait to make some!

  3. feefifoto said...
    March 15, 2009 at 7:13 PM

    I never realized that the fresh foods are only on the perimeter, but now I wonder why I never noticed something so obvious.

    When we finish carving a chicken or turkey I make soup or chili from the carcass.

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