Whipped Butter

I just discovered a really great frugal idea, and it has been around for years.

Whipped Butter - and not the kind you buy at the market.

That is not a frugal idea since it costs as much as the un-whipped kind we are all familiar with, and you get half the amount.

I did buy a small tub of it at the market as that was my only choice for the situation I needed butter for, but that will be my last time buying it.

My husband actually liked it.

And he was getting less of that fat each time he used it as whipped butter has a lot of air in it.

It still looked like he was getting a lot though - and that's what counts to him.

So, by using whipped butter, one is cutting down on the fat intake in their diet.

And by whipping it yourself, the savings really begin to add up.

I used two sticks of softened butter and 1/4 cup of milk to make mine.

I used the whipping attachment on my electric mixer, and I set it to the fastest setting.

It took quite a bit longer than I thought it would, but eventually I began to see an increase in the amount of butter in the mixer bowl.

It close to doubled the amount of un-whipped butter.

I keep it stored in the refrigerator in a covered container and can take it out when it is needed.

It spreads so much easier even when it's cold - so you don't have to give it time to warm up to use it on the soft bread.

I will advise though - don't use it for recipes, as they need a certain amount of fat so it turns out correctly,  and whipped butter with all it's air will not work.

Strengthen the Core

My son will soon have a college degree in Exercise Science.


He has learned so much these past two years about health and fitness, and he passes on some of what he has learned to us.


His main exercise mantra is to "Strengthen the Core".


When the muscles around the pelvis and trunk are in shape, they work together to get the most out of the rest of the exercises we do including walking and daily activities.


The back and spine also benefit as does one's posture.


And the best part about doing these exercises, it doesn't take any special equipment or gym memberships.


Several different ones can be found online, and they can be done right at home - no expenses required.


They will help to avoid back pain and muscle injuries.


And as one ages, these things happen much easier.


So when he walks by me exercising - I get the advice:


"Strengthen the core, Ma" - it is one of the best things you can do.


And, he is right - it does feel so much better with a sense of well being as I stretch and perform those "other" exercises.

Stretching That Soap

They have been getting smaller and smaller - those bottles of dish soap.


But the prices have stayed the same or gone up a bit.


They are supposed to be more concentrated so you get more for the money out of a bottle.


That would probably work if everyone used less instead of the same amount.


So, a few years ago, I started keeping a separate bottle, and mixing some of that dish soap with water.


It certainly went a lot farther, and the same amount was being used just the same by everyone.


And it didn't affect the suds in the sink - there were always enough.


This small trick has saved us money, and I still buy the good brands as they are the best latherers.


But I only do so when they are on sale - and a coupon is always a bonus!

Crustless Pumpkin Pie

We love pumpkin pie, but it doesn't always love us.


Actually, it isn't the the pumpkin filling that is the problem, it is the crust.


For years I used one that contained shortening as an ingredient.


Well, those hydrogenated fats just weren't agreeing with us.


So, I went to a butter recipe that was oh so delicious.


Once  again, the fat was not agreeing with my system.


My husband was never too crazy about pie crust to begin with, so I thought about trying something different for the pumpkin.


I mixed the filling per my recipe, but instead of putting it in a pie dish, I filled six custard cups with it.


Putting them in a baking dish filled with water, I baked the cups per my recipe.


Keeping a close eye on them, it took about twenty minutes less than the whole pie takes to cook.


After they cooled, we dug in.


They were so good - cooked perfectly just like in the pie.


We now think of them as a "veggie" serving instead of a dessert.


And they are the perfect size in those cups, with a lot less fat and calories to worry about!

Don't Forget the Mat

It gets used every day.

And since I started with the yoga, it has been used twice a day for the past month.

And I have used it for many years.

It still has many years left in it.

But not if I don't take care of it.

That would be my exercise mat.

It gets jumped on, sat upon, and most of all sweatted on.

Then, most of the time, it gets rolled right back up.

It becomes the perfect breeding ground for germs, and over time, it won't smell too good.

 

So it needs a good cleaning every now and then.

 

Mine gets stretched out in the bath tub, and soaked in a bleach solution.

 

Then it gets showered down and hung out on the clothesline.

 

The foam takes quite a while to dry.

 

After I finish using it each time, I let it sit on the floor, or drape it over a chair for a bit so it can dry out from the exercise routine.

 

These steps have kept it fresh and clean for many years.

 

Stay Out of the Wake

Once again we spent some time this afternoon swimming at the lake.

The water is really getting chilly - getting in is getting hard.

But we do.

And going in with some one else is always better than doing it alone.

I have learned these last few times to get in a bit of a distance away though.

You see, the top layer of the water is warm, and the bottom layer is bitter cold.

And if you are careful to stay in that top layer, which is about a foot deep, then all is well.

But when that bottom layer gets disturbed to mix in with the warmer water - the going gets rough.

So, swimming in our own areas is the way to go, nice and slow and even.

I was following my husband, and his kicking stirred up that water so much, I almost had to get out from the coldness.

 The swims are shorter than they were in the summer, but we are determined to enjoy it as long as we can.

 

Repackage to Watch Intake

That trail mix is good for you and so are those whole grain crackers.

But they are only good for you when one eats the serving size suggested on the packaging.

It is way too easy to over-eat more than one serving.

So, I just read a quick tip that helps to make overeating while snacking a thing of the past.

Using little zip-lock bags, repackage the bag into the serving sizes listed on the packaging.

Eating out of the large bag, odds are, you will always eat more.

Eating the repackaged bag will help cut down on that problem.

 

A Substitute in the Granola

The snacks are at an all time low in the house.

Not wanting to buy fatty or salty foods, we have been bypassing the snack isle in the market for a good part of the summer.

Fresh fruits are great when we can get them on sale, but they are gone quickly.

So I thought I would make up a batch of granola.

Crunchy, sweet, and full of good stuff for the inards.

Measuring the ingredients, I found myself to be short about half the amount of oats I needed.

With the honey/oil mixture all measured out, I really needed those dry ingredients to keep the recipe balanced.

So, into the bowl went some rice krispies cereal.

I wasn't sure how they were going to hold up in the oven or how good they would be to the tastebuds.

Well, I must say, they worked.

They add a different "crunch" from what we are used to, but mixed in with the oats and seeds and of course, the mini chocolate chips, they are quite tasty.

It worked in a pinch, and actually it cuts the cost of making this snack since they are cheaper to buy than the oats.

One snack in the larder - hopefully it satisfies the snacking urge for a few days!

 

Zucchini Galore

Anyone who has grown them knows that zucchini can get out of hand in a big way.

And when they begin to mature in the garden, you don't have just one.

I think this season, I have seen the biggest one ever come through the front door.

It and it's twin were "hiding" under the leaves and didn't get noticed.

These veggies were easily over two feet long - and they were so fat.

What was I possibly going to do with those?

With one of them, I made two chocolate zucchini cakes, and froze enough shredded for another three cakes.

The other monster went into a dish that I put together with green peppers, onions, cooked ground beef/pork, and spaghetti sauce.

We have had three meals of it, and there are three more in the freezer.

What looked overwhelming turned into many delicious meals and desserts with one afternoon of work.

That's just what I like - saving time and money and stretching them both a long way!

 

Bagel Crisps

There were a couple of bagels left in the refrigerator.

Not wanting to throw them away, I decided to try making bagel crisps.

I really enjoy an all natural brand of these crisps, but they are so expensive.

I have made them before but they didn't turn out right, so I tried it a bit differently this time.

These bagels were the ones with "the works", so I didn't need any additional seasonings.

I sliced them in 1/4 inch pieces around the bagel - not big slices with a hole in the middle.

I put about two tablespoons of olive oil in a large plastic bag, then loaded in the bagel pieces.

After shaking them around in the bag to coat them with the oil, I placed them on an ungreased cookie pan.

I baked them at 325 degrees for about 15-20 minutes, turning them every five.

The idea is to get them to crisp all the way through but not burn them.

The second batch was more successful - you really need to keep an eye on them.

After cooling, they went into an airtight bag.

They are quite tasty - I like them just as much as the expensive ones.

I will now keep my eye on the clearance section in the bread department for bagels.

Crisped up, they make a great snack!

 
 

It's a Keeper

In my last post, I wrote about a clay cooker that we had just purchased, and I couldn't wait to use it.

I must say, the roast we cooked in it was so delicious.

Needless to say, this new gadget is a keeper.

I am anxious to try a meatloaf in it next - from what I have been told, it is the best way to cook one.

In the cooker I have, the bottom portion is glazed on the inside,

I couldn't get over how easy it was to clean it up.

A small soaking, and all the cooked on grease came right off.

Since the top part is all clay, and unglazed, the book said not to use soap directly on it as it would absorb it and ruin it.

It cleaned fairly easily, but it does leave grease stains behind.

It was gorgeous before I used it, but this is all just part of the seasoning of the cookware, and pretty soon it will all look the same again.

Of that I am sure as I will be using it regularly!

 
 

Adding the Ankle Weights

You wouldn't think that adding 2 1/2 pounds per leg would be a big deal.

It certainly doesn't sound like much - my heavy winter boots have got to weigh at least that.

But when you are trying to lift those legs off the floor from a prone position, those extra five pounds are a lot.

The standing kicks and exercises are not as hard as the laying down ones.

The abs can certainly feel it too.

It's only been one day since I have used them, and I think I will put them on every other day for a couple of weeks.

Build up the muscles a bit before I slam them with everyday.

 
 

Cutting Boards

 
  I have several different cutting boards - each one has a specific job.
My favorite are the two bamboo boards - one small and one large.
Only veggies and fruits are allowed on them though - the cheeses and meats are off limits for these boards. When cutting bread, I flip over one of these boards and use that side specifically for this job.
These boards are simple to clean and only require a mineral oil rub about once a month to keep them looking great even with all their slice marks.
I have a couple of thin flexible plastic mats that I use for meat and fish - I like to keep them separate too.
Those mats are sturdy enough to survive very sharp knives and extra scrubbing when getting washed.
After a few months, they get replaced - they are pretty worn by then and are fairly cheap at the market. I have a thicker plastic one that I keep for cheese.
My reason for all these boards - contamination.
By keeping everything separate, the bacteria in the meat doesn't transfer to the fresh veggies, fruit, or cheese that may not get cooked. 
It keeps us from getting sick, and it keeps our food tasting it's best.

 
 

Such a Difference in Prices

It is no secret to those of you who read my posts. When food shopping, we always check the clearance rack in the supermarket. Looking for markdowns in the dairy and meat counters are also on our list. But not all supermarkets have these markdowns, or if they do, it is only on occasion. My daughter has recently moved to the next state over. About three hours away from us - doesn't sound too far, but it is far enough to notice a difference in the supermarket prices. The cost of meat is double what we pay here. And since she also shops the markdowns, this is a huge difference for her. And the dairy is also a sore topic - the milk is a third more than what we pay here. Since she has a couple of the same supermarkets there that are here, she thought things would be close to the same. Not so, the prices are much higher for all of the food products, and they don't have the clearance racks or markdowns like we do. She has made a plan to do her meat and dairy shopping when she comes to visit us and pack it all in a cooler for the trip home. It has always been or plan to retire in a couple of years to the area she is in. Guess we will all be making plans to drive a couple of hours for major food trips every now and then. Or perhaps not if the gas prices keep going up too. 
 
 

Moist Heat for the Bones

The best relief I have found for aching joints and bones is moist heat. It seeps into the muscles, right down to the bones, providing comfort and warmth to those sore joints. And the best thing that offers this relief is a simple homemade bag that gets heated up in the microwave. I make a bag out of fleece - any size you want. Fill it about 3/4 of the way with white rice and completely stitch the whole thing closed to keep the rice in. Heat it up in the microwave and you have an instant heat pack. It will conform to any shape comfortably. And the most amazing thing about this rice bag - no matter how many times it gets warmed up, it never looses it moistness. I'm not sure how it does that, but it works everytime.
It's inexpensive and it works - what more can one ask for!  
 

Keep It Full

Over the last few weeks, we all have watched the prices at the gas pump rising way too quickly. Many of us are combining several errands on our trips into town. But there is still shock at the pump when filling up. What used to take thirty dollars when the gauge read 1/4 of tank, now takes almost fifty dollars. So, we have been trying to get around that shock by keeping our tank full. We don't let it get past the 3/4 mark now on the gauge. Reality:  we are using less as we are traveling less, but we are putting in about forty dollars a week now instead of the thirty. It just feels a little better by putting it in a little at a time. And when I sat at a stop light, and watched one station raise the price .11 cents in that quick time, I was pretty happy to look at my full gauge knowing they didn't get me for this one. 
 

Changing the Fats

In a never ending battle to eradicate those horrible trans fats from our foods, I have been doing some substitutions in my baking.

Most of my recipes are old - some from family members and some are from old cookbooks.

Many of them call for shortening as the choice for the fat.

Now, that is one of the worst hydrogenated fats on the market - it's not "partially hydrogenated" but "fully hydrogenated".

I made a batch of chocolate chip cookies this past week, and this time I substituted 1/2 cup butter and 1/2 cup shortening for the full cup of shortening that the recipe called for.

The cookies were quite a bit softer than they usually are, and they were flatter also.

Next time I will use the whole cup of butter and no shortening.

It will be interesting to see how they turn out.

Hopefully not too flat, and I also hope they don't fall apart because they are too soft.

Check the Fish

In my last post, I wrote about finding a great deal on some previously frozen cod fish at the market.

One thing I always do with my fish when I am preparing it, is to check for any creatures that might be living it.

That would be worms - fish is notorious for it.

And that is one reason I like to buy fish that has been frozen at sea.

In my experience, that type of fish is less likely to have these little creatures.

There is nothing I dislike more than paying good money for a piece of fish and finding it has them when I am preparing it for a meal.

I have taken it back, only to be told that all fish have worms - just cut them out.

Nope, not me, I will not eat it.

So, be sure to check your fish - especially if you get it for a really good deal.

Our sale was fine - no worms, and one heck of a fine fish chowder it is.

A perfect use for fish that had already been frozen.

Care for the Humidifier

In my post a couple of days ago, I mentioned how dry the air is indoors in the winter and how a humidifier can help add the much needed moisture.

There are several different styles on the market and each one has it's pros and cons, but the most important thing about any of them is the cleaning of them.

The kind we use is a warm moist air style that sends a warm mist into the air.

I have found that I need to thoroughly clean mine about every two weeks - and that's using it all the time, constantly filling and refilling the water tank.

The tank and the unit each get their own treatment as they each have their own separate issues.

When the water in the tank starts to get cloudy, I know it's time for a cleaning.

If I don't then the bacteria starts to build up and get pushed out into the air in the water vapor of the warm mist.

Not a healthy thing at all.

The tank gets cleaned with a mixture of bleach and water - I let it soak for at least a 1/2 an hour.

The heating unit really takes a beating as our water tends to be hard - which means it has a lot of minerals in it.

The element gets coated and it needs to cleaned with water and vinegar and scrubbed with an old toothbrush - it is the only thing that works to release the hardened minerals.

Years ago, we had a cool air humidifier that only lasted us one season.

I could never get it cleaned good enough, and eventually it began to have an odor.

And it bothered my allergies quite a bit.

The warm air king may be a bit more expensive to run with the electricity, but I find it to be more efficient and healthy.

Stretching That Soup

Just thought I would share a tip that we have been using for the past couple of months.

The days have been getting colder, and sometimes a can of soup for lunch tastes so good.

We try to get the soups that pay attention to the fat and salt content, and those ones are usually a bit more expensive than the regular cans.

Our supermarket has been having the kind we like best on sale for the past week, so we stocked up a few extra cans.

A dollar for a can of soup isn't too bad, and when we split it between two of us, it becomes a great value.

But, we found that we can stretch that one can just a bit more.

I always have a large bowl of cooked rice in the refrigerator - we love to add it to many of our meals.

Well, by adding it to the soup, it expands that one can for another serving - making three bowls instead of two.

But beware when you add the rice.

Adding it just before you eat it is best.

If you have any extra soup that you already added the rice to, and you store it until the next meal, then the rice will swell up big and there will be no liquid left in the soup.

This is really good too, but I think of it as more of a side dish now rather than soup.

Hey, it works too, though!