One Day at a Time

I have a challenge for you. It's simple. It requires no special tools or materials. It's short - just one day.

Just for today you're not going to incur any new debt.

Just today, one day in the grand scheme of things. Today you are not going to put anything on credit or borrow any money (or anything else). You are going to live today without adding to or going into debt of any  kind.

Anyone can avoid debt for one day. You have a roof over your head, clothes on your back and food on the table. You have everything you need for today.

So no excuses and no debt.

Start at the beginning: finding your ideal grocery budget

If you are reading this then you want to get your grocery spending down or at least under control. You want to know how to set a realistic grocery budget, one your family can enjoy without feeling deprived and missing out on things they like.

There is nothing better than knowing you control your spending and a working grocery budget gives you that control.

Food and groceries are the single part of your Spending Plan that you have complete and utter control over. You choose what you buy and how much you pay. You choose to either pay the advertised price or to look for a cheaper alternative. You decide how much you spend on groceries.

If you don’t have a grocery budget then you don't have a plan for your grocery money.

Before Disaster Struck I thought I had a grocery budget. I'd go to the bank each week (yes, I was a weekly shopper) and take out the $120 and go and spend it (it was 19 years ago!). I always spent all of it, there was never anything left and there were just two of us. I spent all of it because I thought that was my grocery budget and I had to spend it.

When Disaster Struck we were a family of four, soon to be five. My grocery money more than halved to just $200 a month. Yes, that's when I switched to once-a-month shopping. And that's when I learned to maximize the money I had to do twice, sometime three times, the work.

To really get your grocery budget under control you need to start at the beginning and work out exactly how much you have to spend on groceries each month or week or fortnight (or however you shop).

Go back to the beginning. Track your grocery spending. When you set up a Spending Plan I advised you to track your spending so you know where your money goes. For the next month track your grocery spending. Jot down the cost of trips to the supermarket, the bottles of milk and loaves of bread you pick up during the week, the beautiful fresh eggs and fruit you buy at the local farmer's market, the extra ingredients you buy because you're trying a new recipe and those little treats you buy on impulse (Tim Tams on sale anywhere this week?).

Once you have your spending you can go over it. Where did your money go? How much was spent on real food, necessary toiletries and cleaning items and how much was spent on impulse on things you didn't really need but put into the trolley anyway?

Why am I suggesting you track your spending (yet again)?  Because if you have no idea how much you spend you'll have no idea how much you are saving and you'll have no idea how much your grocery budget should be.

This figure will give you a fair idea of just how much of your hard earned goes to groceries each month.

When you have this amount, then you can start to create a working grocery budget. Actually you already have a grocery budget. If you've been spending that amount each month, you have a grocery budget by default. It may be higher than what you want, and you can work on that. But it's a starting point so write it down for the time being.

This week focus on how you can maximize the money you have to spend. This is one of the biggest challenges you will face as a Cheapskate: how to eat well, keep the family happy and enjoy the foods you love on a tight budget.

To find your optimal grocery budget use the amount you currently have (the figure you came up with from your tracking).

On your next shop, trim that amount by 10 per cent i.e. if your grocery budget is $200, take $180 and do your shopping for that amount.

If that works, then on your next shop trim another 10 per cent (take $18 off, spend $162).

Continue trimming your grocery budget by 10 per cent until you find it isn't working, you can't keep your family happy on that amount and unless you increase it there will be a revolt.

Up it by 10 per cent and that's your ideal grocery budget.

You can learn to do this too. When you've recovered from the shock of seeing just how much you are really spending on groceries each month, you can get to work, trimming that budget and saving money.

Beryle's Hamburgers

This recipe is from the Tip Store and it's one I've made over and over and over since it was first submitted by Robyne. My family love it in all it's many forms: burgers, meatballs, meat loaf, sausage rolls, pasties - it is a very versatile recipe.

Beryle's Hamburgers

Ingredients:
2-1/2kg mince meat
2 pkts of stuffing mix*
1 pkt sausage meat
2 tbsp tomato sauce
1 egg for binding
1 tbsp soy sauce
1/2 tbsp curry
1/4 cup dried onion flakes*
1/4 cup dried garlic flakes*

Method:
Mix all ingredients together. Make into either hamburgers, meatballs, sausage rolls, pasties or meatloaves (whichever you fancy). You can top meatloaves with sliced tomato and capsicum and grated cheese and breadcrumbs. Or for something really different half fill the tin with meat mixture, add 3 hard boiled eggs and fill in around and over with meat. Top with cheese and breadcrumbs. Bake for 30 minutes in a 190 degree oven. Freeze in tin and then remove from tin, wrap in clingwrap and foil to store in freezer.  To serve, remove from freezer and defrost. Put back in tin (unwrapped) then bake a further 30 - 40 minutes when nearly defrosted. Makes about 3 meat loaves. Freeze hamburgers with freezer paper in between each meat.

Notes:  I make my own stuffing mix from fresh breadcrumbs and mixed herbs rather than buying packets. If you don't have dried onion flakes or garlic mince or finely chop 1 large onion and 3 -4 cloves of garlic.

Sometimes I Just have so much to share

There are days I have so much I want to share with you I just don't know where to start or what order to put things in.  Some things deserve a post on their own, but how many posts can I subject you to each day?  Some things become stories and articles for the Journal, but even then I struggle to fit everything in. Some things become Tip of the Day posts and emails, and again I struggle to fit everything in.  I can share some things in the Members Forum, but again it is a struggle. I can add a little to each newsletter (it's one reason why I do a weekly newsletter and not a monthly one, there is just too much information to share - and if you haven't subscribed to my weekly newsletter, Bright ideas to save you money, you can do so here).  

This morning I woke up to an interview with Lloyd Nicol from Team UOW, talking about winning the Solar Decathlon held in China (Datong to be precise) with their design for a retro-fit of an existing house.  How cool is it that it is possible to completely retro fit your house to be energy efficient from the very frame up and out!  I really want to let you know about this project (if you don't already) because it is so exciting. You can read more about Team UOW, the project, their amazing house, the competition and their win here. 

And there's the bedroom makeover we did for Hannah's birthday. Her room is just gorgeous, and we did it all on a rather tight budget and still managed to buy beautiful bed linen, a new bed and mattress, a new dressing table, shelves, bedside table, lamp, curtains and wall art.  Her bedroom has gone from a rather boring beige and little girl décor to a beautiful, grown-up shabby chic for under $600!

On top of those two exciting happenings there are the usual day-to-day savings. I was rather excited this morning to hear labna being touted as a super food for women (on Today, Channel 9 this morning) and used as an ingredient in a beetroot salad. Labna is so easy to make and is very frugal and versatile, especially if you make your own yoghurt. That segment reminded me that perhaps it was time to remind you all not only how to make and use labna but how easy, convenient and economical it is to MOO yoghurt.

Thinking about making yoghurt reminded me that I haven't shared my new ginger beer recipe, or the instructions on how to make it. MOO ginger beer is so much better than bought (even better than Bundaberg) and of course it is a fraction of the price. I started the ginger beer plant on Sunday so we'll have some ready when the weather warms up.

That's just four things I want to share with you, and there are more.

While I was getting the meat out of the freezer for tonight's dinner, it reminded me that it had been a while since I defrosted the freezer or updated you with how the freezer organizing is going. And that reminded me of bulk meat buys, where to buy, the top prices I am prepared to pay, how to package and store that meat to get the very best from it.

Of course bulk buying made me think of the question from Christine, asking for a copy of my shopping list and by default that had me thinking about stockpiling and how I build my stockpile, what I stockpile, where I buy those items and the top prices I am prepared to pay.

Can you see my dilemma?  There are just six thoughts since 6am this morning. There will be more throughout the day.

I need your help. I have all this information and thousands of ideas and hints that really work, but I need to know what you want to know so I can share it with you.

Please leave a comment below and tell me what you want to know about. It might be cleaning. It might be how to tackle the laundry. You might want to know the vegetables you can grow that will have the biggest impact on your budget. You might want to know how to keep the cost of travel down. Perhaps you are interested in how we can be well dressed on $200 a year. It could be that you are craving a simpler, more self-sufficient life and want to know where to start.

I'm waiting, with bated breath and coffee in hand, to find out how I can best help you live life debt free, cashed up and laughing.

This Family Get-Together Could Save You $100+ per Year per Person!

Sometimes your family members need to get rid of items they don’t use anymore. Your kids probably have some decent clothes that no longer fit them. And you’d like to experiment with a new power tool from time to time. So why not hold an annual swap meet for your extended family members?

Here’s how you do it:

Invite your siblings, cousins, aunts and uncles and their families for a  family swap meet once a year.

Hold the swap meet in your garage or backyard or the family room, if you prefer.

Send an email 2 months in advance to all who'll take part in the swap meet.

Set the ground rules as to types of items (clothing, small appliances, tools and toys, for example) people can bring to swap.

Stress that all items to be swapped must be clean and in the case of appliances and tools, working. Clothes should have no stains or tears and be in good condition.

Mention all items will be free for a 1-to-1 swap that both parties approve of.

All the kids will get in on the act and love the idea that they’re getting a new game or their cousin’s formal dress from last year.

If space is limited and the family large, feel free to limit the number of items each family can bring so everyone has some space to display their swaps.

Make it even more frugal and fun by asking each family to bring a dish to share to have an inexpensive, easy family dinner afterward.

By the time you swap for a couple of clothing items for yourself, a new tool or small appliance, plus the items your kids are pining for, you’ll have saved a nice bit of money and moved on some of your clutter.

For a family of four who gain just three or four items each, you’ll probably save at least $100 per person in your family by swapping items at your Family Swap Meet, rather than buying those items outright. Try it!

The Noughts and Crosses Dishcloth

This is a lovely dishcloth to knit and to use. The in and out cable pattern looks complicated but it is very simple and a good project for a new knitter to learn how to make cables.

I used Bernat Handicrafter cotton to knit this one, on 4mm needles.

This design also makes a lovely face washer. To use them as face washers I like to use bamboo yarn, it is so very soft, and just beautiful to knit with.

Noughts and Crosses Dishcloth

You will need:
4mm knitting needles
1 cable needle
Cotton knitting yarn (example is Bernat Handicrafter cotton)

Notes:
MB:  Begin and end each row of the pattern block with 4 knit stitches. This will give you a garter stitch border around the pattern.

C4B: Slip two stitches onto the cable needle and hold it at the back of your work. Knit two stitches, then knit the two stitches off the cable needle.

C4F: Slip two stitches onto the cable needle and hold it to the front of your work. Knit two stitches and then knit the two stitches off the cable needle.

Bernat Handicrafter cotton is available online (I buy mine from Yarn Over).

Spotlight and Lincraft both stock bamboo yarns, as do most independent wool stores, or it is available online.

Instructions:
Cast on 35 stitches.

Knit six rows.

Pattern:
Row 1.   MB, K11, P1, K3, P1, K11, MB
Row 2.   MB, P8, K1, P1 (K3, P1) x 2, K1, P8, MB
Row 3.   MB, C4B, C4F, (K3, P1) x 2, K3, C4B, C4F, MB
Row 4.   As row 2.
Row 5.   As row 3.
Row 6.   As row 2.
Row 7.   As row 3.
Row 8.   As row 2.
Row 9.   As row 1.
Row 10. As row 2.
Row 11.  MB, C4F, C4B, (K3, P1) x 2, K3, C4F, C4B, MB.
Row 12.  As row 2.
Row 13.  As row 1.
Row 14.  As row 2.
Row 15.  As row 11.
Row 16.  As row 2.

Repeat these 16 rows once.

Knit 6 rows.
Cast off.
Weave in ends.

7 Simple Ways Everyone can Help Preserve the Earth

 One of the many stunningly beautiful, free campsites scattered throughout the Victorian High Country - everything we do in our day-to-day lives either threatens or protects the earth

You may think of helping preserve Mother Earth as a major undertaking. This is not the case. There are many ways to preserve the planet by doing little things on a daily basis. If everyone did just a little something, the planet would shape up in no time at all – leaving behind rays of sunshine and butterflies for the next generation.

Around the House

Ceiling Fans Did you know that by reversing the direction of your ceiling fans you could save energy on your home heat bills? Since heat rises to the top, switching the direction of your ceiling fans can circulate that warm air and keep your home warmer at the same time lower your temperature.

Technology If you can use your laptop instead of your computer, you will save energy; however, even better, if you can use your mobile phone to tap into the Internet, you will save energy, therefore conserving it for the planet.

Pulling the Plug to Save Energy  If you unplug certain appliances such as your microwave or toaster oven, you will save energy while you are at work. In addition, by purchasing a power strip and shutting off the power to the television and stereo system while you are away, you will also save energy.

The Food You Consume

By purchasing from local markets, you support your local environment and the earth as well. More often than not, you are bound to find organic produce grown without use of harmful pesticides to you, your family, or the environment.

When you are done with skins and rinds from fruits and vegetables, consider using them for compost. When you do this, you are giving back to the earth what she will give to you in return.

On the Road Again

When travelling at home or even travelling overseas, try to keep in mind the different ways you can preserve the earth. When you have the option, take a train or a bus. Whether you are travelling or going about your daily work routine, try to remember walking to local markets or stores, taking your bicycle to sight see and most especially carpooling. Carpooling saves the earth from the extra omissions that too many vehicles on the road can cause.

If staying in a hotel, you can also check to see if it is a LEED (Leadership in Energy and Environmental Design) facility. A LEED facility will utilize the utmost in sustainability and energy efficiency to help preserve the planet.

Preserving the earth doesn’t entail a lot of time and effort. It just requires a little thoughtfulness and putting that thoughtfulness into practice.

Lavender Linen Water

There is no reason ironing has to smell like hot fabric. This gorgeous scented ironing spray will not only make ironing easier but your laundry will smell beautiful too.  If you have lavender growing in your garden (and it's the scented variety) or roses then all you need is a few minutes and a little vodka (or witch hazel if you have it - either will work) to make your very own scented linen water.

You will need:
1 cup of lavender flowers (or unblemished rose petals for rose water)
large saucepan with a domed lid
3 cups of water (distilled if you have it)
Pyrex or other heatproof bowl
2 or 3 cups of ice cubes
3 tablespoons vodka
a spray bottle

Step 1. Put the bowl into the centre of the saucepan and sprinkle the flowers all around it.

Step 2. Put the pan lid on upside down and fill it with ice cubes. Bring the water to a simmer.

Step 3. Steam will condense on the cold underside of the lid before running down it and dripping into the bowl in the middle of the pan. Replace the ice as required, and collect the water from the bowl as you go. Do not let the pan boil dry.

Step 4. When most of the liquid in the base has evaporated, remove from the heat and leave to cool. The condensation will continue to drip into your bowl. Add the vodka to the bowl and stir. Pour into a clean spray bottle and use when ironing.

For delicate fabrics, patch-test a small area before spraying to make sure it doesn't mark. Store in a cool dark place for up to six weeks.

Cost: Approximately $1.70

Independence Day

Hannah has pink, AJ has blue and Tom has green - they came from Officeworks and are under $6 each

Our gorgeous daughter Hannah has just celebrated her 18th birthday (and it was a lovely day, spent with her friends and family and a "cool" party, so I was told, to celebrate).

When each of our kids have turned 18 I've given them an extra present, just from me. I hand them an expanding file, in their favourite colour (blue for AJ, green for Tom, pink for Hannah) that holds all their important documentation. They are adults now, and they can look after their own paperwork (with a little help from Mum and Dad when necessary).

Today I handed Hannah her folder.

In her folder I put:

•  Her blue book with all her vaccination records etc. in it
•  School reports from Prep to Year 12
•  Special awards, ribbons, certificates
•  Her birth certificate
•  Her current bank statement/s
•  Her tax information
•  The details for her mobile phone (handbook, receipt, warranty etc.)
•  The details for her computer (receipt, warranty etc.)

This morning, we went to the bank and sorted her bank accounts (making sure she is sole signatory, getting savings and everyday transaction accounts up to date and so on).  She also applied for a Mastercard debit card so she can do her own online shopping and leave my card alone :)

Next we went to Medicare to get her off my Medicare card (I keep the kids on my card until they turn 18, they've all had their own card since they were 16) and made sure Medicare had banking details for her.

When we finished at Medicare we went to the Post Office and picked up an application form for a passport and started the application process.

Finally we came home and made an appointment with our family solicitor for her to make a will.

Turning 18 is a big deal, and the party is just a small part of it.

When I hand over their expanding files, each one of my kids has accepted it with excitement. It's a right of passage into adulthood. They understand that I'm letting them go, that they are now responsible for themselves. And they know that their Dad and I will always be here to offer advice and help if it's needed and wanted.

This morning I handed Hannah her file.

My baby is independent.

7 Things You Don't Need to Keep

If your home office is sinking under paper it's time for a purge. There are some things you need to keep, either for five or seven years or forever. And then there are the things you keep because it's just too difficult to sort through the paper piles and shred them.

Here are  things you don't need to keep:

1. Pay stubs. Keep your year-end pay stub to compare with your Group Certificate for tax purposes. Dump all the others after you've checked them for accuracy on pay day.

2. Old insurance policies. No need to keep them if they've expired.

3. Fuel receipts. Unless you claim exact expenses for running a car for tax purposes, you don't need to keep every single fuel receipt. If you do claim fuel as a business expense there are four different methods of claiming (check them here http://calculators.ato.gov.au/scripts/axos/help/car1.htm), your accountant or tax agent will be able to advise the best method for you. None of the methods require you to keep fuel receipts.

4. Quarterly investment statements. If you're a long-term investor you don't need to keep every statement. Keep the current one and shred it when the next one comes in, after you've checked the details carefully. Then keep the annual statements; they contain all the information you need.

5. Magazines and newspapers. Don't save the entire magazine for a single article you may need. Cheapskater Geoff clips the travel articles he wants to keep from his favourite mag, clips the pages together and stores then in an expanding file. They're easy for him to find when he wants to research a trip and they don't take up a lot of space. Platinum Cheapskater Heather scans her favourite recipes and craft patterns and stores them on a portable hard drive just for them. They both get to keep the articles they like without the clutter.

6. Photos. The best tip I've ever had when it comes to photos is to cull, cull, and then cull some more. These days with digital photos it is so easy to keep thousands on our computers, taking up space and cluttering up our hard drives. Each time you download your photos go through them and be ruthless. Delete the ones that are not up to scratch, are duplicates, out of focus, chopped off etc. Digital photos are fantastic, but they can create just as much clutter in our lives as old-fashioned printed photos.

7. Medical bills. Once you've paid the bill and received your refunds most healthy people don't need to keep every single medical receipt because they are unlikely to meet the threshold for medical expenses. If you do want to keep them, cull them at the end of each year.

Maple Pecan Squares

These little squares are so delicious. Moist and full of flavour, they go very well with a cup of tea and are very more-ish.

Ingredients:
2 cups plain flour
3/4 cup pecans, finely chopped
1 cup packed light brown sugar
3/4 teaspoon salt
1/4 teaspoon bicarbonate soda
125g unsalted butter, melted and cooled
1/2 cup maple syrup
2 large eggs, room temperature
2 teaspoons vanilla extract

Maple Butter Glaze
Ingredients:
1/4 cup unsalted butter
1/2 cup maple syrup
1/4 cup light brown sugar

Method:
Pre-heat the oven to 175 degrees Celsius. Line a 20cm x 32cm slice tine with baking paper so that the ends fall over the long sides of the pan.

In a large bowl, whisk together the dry ingredients. In a separate bowl whisk together the melted butter, maple syrup, eggs and vanilla extract. Pour the liquid mixture into the dry ingredients, and mix together until completely combined. Spread the batter in the prepared pan. It will be quite thick and sticky. Bake for 18 to 20 minutes, or until the centre is just barely cooked and set. The slice should be very soft.

While the slice is in the oven, make the glaze.  Melt the butter in a small saucepan then stir in the maple syrup and brown sugar. Bring to a boil over medium heat and cook at a full boil for 2 minutes. Remove from the heat and let cool slightly. Drizzle the warm glaze over the slice.  Allow the slice to cool at least one hour. Use the baking paper to carefully lift the slice out of the pan. Cut into 5cm squares and drizzle with the leftover syrup to serve.

Notes:  I have used walnuts, macadamias (Wayne's father has a very productive tree) and almonds instead of pecans and the slice has been delicious. Pure maple syrup gives the better flavour and health benefits, avoid the imitation syrups if you can. Aldi sell pure maple syrup as does Costco (a much larger, 1 litre jug, good value if you use a lot of maple syrup). I also use wholemeal spelt flour instead of plain white - it makes the slice slightly denser but I like the nutritional value compared to plain white flour.

No more hammered fingers

This simple tip doesn't save money, but it sure saves a lot of pain. When hammering a nail into a piece of wood or a picture hook into a wall, hold it in place with a comb. Just slip the nail between the teeth of the comb and hammer away. You will save your fingers and prevent bent or crooked nails.

Make Your Own Gorgeous Mouse Pad

We can't escape technology, especially our computers. But we don't have to live with ugly computer accessories. I spend a lot of time at my desk, working on my computer, and I want my working environment to be pretty.

A simple way to pretty up my desk (and it cost nothing - I used fabric leftover from other projects) was to make an attractive mouse pad.

You will need:
Fabric 1: 22cm x 22cm piece of fabric for the back
Fabric 2: 22cm x 15cm piece of fabric for the front
Fabric 3: 22cm x 9cm strip of contrasting fabric for the front strip
Heavy weight fusible interfacing: 2 pieces 22cm x 22cm

Step 1. Cut all fabrics to the measurements above. 

Step 2. Lay the two front fabric pieces (Fabric 2 and Fabric 3) right sides together, matching the 22cm edges. Stitch with a 6mm seam. Press the seam open.

Stitch the two front pieces together using a 6mm seam. I used a contrasting patterned fabric for the trim section

Step 3. Following the manufacturer's instructions, iron the interfacing  to the wrong side of the front piece you've just made. Then iron the second piece of interfacing to the wrong side of the back  fabric piece (Fabric 1).

Iron the interfacing to your fabric pieces as per the manufacturer's instructions then trim the edges.

Step 4. Take the two pieces of fabric and lay them wrong sides together. Square them up and pin the edges. Trim any excess. Using a tight zigzag stitch sew around all four sides, very close to the edge. Trim as needed, being very careful not to cut the stitching.

The finished mouse mat, zig zagged and trimmed, ready to use

This project is easy, a beginner sewer will be able to make a mouse pad without any trouble. They take about 20 minutes to put together from the cutting of the fabric to the final trimming. You'll spend more time cutting the fabric pieces to size than you will sewing, but the end result is worth it.

Cotton fabric is best, quilting cotton, calico, linen, even cotton upholstery fabric will work for this project. 

You can whip up a few mouse pads in different fabrics to suit your décor (or your mood!), and if you're doing the handmade Christmas challenge, they would make cute gifts too.

One Winter Sunday in the Veggie Garden

If there's one thing that Disaster taught me that I am especially grateful for, it's how to grow our own food.

Yesterday was a glorious winter day here. It started off a little overcast and dull but before too long the cloud cleared and the sun was shining in a clear blue sky. There was a rather brisk breeze and I couldn't have been happier.

A breeze meant the washing dried in no time and because last week was so mixed up and crazy busy I ended up doing five, yes five, loads of washing! I have never, ever done fivve loads of washing in one day before, I'm still gobmacked. The clothesline was full with shirts and trousers and sheets and towels all blowing in the breeze, and every single item was bone dry when it was taken off the line and folded into the washing basket.

The sunshine made my fingers itch to get into the garden too and although the yard was still far too soggy to mow the garden beds were beautifully soft for digging and turning over.

Wayne dug a barrowful of compost for me from last year's compost pile. It was rich and moist and full of big, fat worms and creamy white witchity grubs. I am always amazed at how we can put veggie peelings and fluff and paper and grass clippings and prunings, stuff most people throw into the rubbish bin,  into a pile, turn them over a few times and end up with this beautiful, moist, black soil for the garden.

I used it to top up the veggie boxes by digging them over then adding a layer of the compost and digging it in. I'll let them sit for a couple of weeks before I plant into them. By then the ground will be warm enough (in theory anyway) to start the seeds and the days should be sunnier.

A few months ago we had a new side fence put up and it's now a much more useful space. The old fence was covered by a rather pretty creeper with some flowering bushes of some kind along the bottom (no idea what they were, they were there when we moved in and I suspect they were actually what was holding the fence up - that reads back grammatically wrong doesn't it?). They all had to go when the new fence went up and I cheered! 

There is now a lovely six metre length of garden bed I can use to grow more food.  I put the trellis up this afternoon, ready to grow beans and snap peas up it. Then I added a layer of compost to the garden bed and dug it all in.  This side of the yard gets the sun almost all day, falling into shade from about 4pm, the beans and peas will do just fine.

While we were digging and weeding we talked about how the garden would work this year. Where the tomatoes will go, which box to put the lettuce, cabbages, cauliflowers, broccoli, capsicums, silverbeet, zucchini, cucumbers, beetroot, onions, silverbeet, pumpkins and melons will go.  Whether we should move the strawberry patch. If we'll have enough bags for the potatoes (and no, I need to scrounge some more).

And we talked about the watering. Hand watering takes a long time, even if it is very relaxing. And it can waste a lot of water. Wayne thinks  he's come up with a plan for a drip system that will be much more water efficient, and because we'll put it on a timer I won't need to worry about watering when we go away.

He'll draw up an exact plan this week and work out what we'll need in the way of materials. Hopefully we can recycle some hose from the watering system we pulled down a couple of years ago, then next weekend, come rain, hail or shine (it is Melbourne after all) we'll get it installed.

While I'm waiting to get more bags, the seed potatoes are out for chitting. They should be ready to plant next weekend too, they've been out about 3 weeks and have some nice sized sprouts on them. I've doubled the number to plant this year in the hopes of harvesting enough potatoes to see us through about six months of next year.

That's the plan anyway, let's hope it's nature's plan too.

Have you started your spring and summer garden yet?

5 Ways an Ice Cube Tray Can Save Your Grocery Budget

Every household has at least one lurking in the freezer to the back of a kitchen cupboard. It may come out in summer, but once the weather cools down it's forgotten again.

The humble ice cube tray can do so much more in the kitchen than make ice cubes.

Freezing your leftover food into cubes will save you a lot of money. Food cubes are all the rage at the moment (have you seen the frozen smoothie cubes and the frozen baby food cubes in the supermarket? Have you seen the price of them!) so save yourself time, and money and make your own with food you know you use.

Here are five ways you can use your ice cube tray that will help to keep your grocery budget on track and save you money, time, energy and waste.

Tomato Paste - Just about everyone knows this tip, but it's too good to not include. Recipes always seem to need just one or two tablespoons of tomato paste but those little tubs and jars hold so much more. You can put it in the fridge, but it does go mouldy very quickly. Spoon the leftover paste into your ice cube tray and freeze. One block is the equivalent of one tablespoon so next time you cook you can easily take one or two tomato paste cubes and add them to your recipe. And no more mouldy tomato paste.

Gravy - The standard for any roast, often there is a little gravy left in the bottom of the gravy boat. Don't throw it into the compost, freeze it in ice cub trays. You then have gravy you can quickly thaw and heat for sandwiches or potatoes or anything else that needs gravy. Use the gravy cubes as the sauce for pie fillings or add a little water or vegetable broth to thin it down and use it as stock.

Leftover coffee or tea - If you have a little left in the coffee or tea pot freeze it. Those cubes will come in very handy in a few weeks when the weather warms up to make iced coffee or iced tea. Use them to flavour icings or to replace some of the liquid in muffins and cakes.

Herbs - Whether you grow your own or buy them, herbs don't keep well in the fridge. Chop them and then freeze them in water in ice cube trays ready to just add to your favourite recipe. Mint, chives, parsley and basil all freeze well in cubes, ready to add to soups and sauces. No more limp herbs and no more money in the bin.

Stock - When you make stock freeze some in cubes. You can then add one or two to rice or pasta or couscous to add a little flavour, or use it to flavour gravy and sauces. They are also handy when you have a recipe that needs just a little stock.

Some Ideas for Storing and Using Your Cubes

You need to be a little organized when you freeze food in cubes, or you'll just end up with a huge pile of UFOs (unidentified frozen objects) in your freezer, and that just defeats the purpose doesn't it?

After your cubes are frozen, pop them out of the trays and put them straight into ziplock bags or Tupperware or other freezer containers for long-term storage. This will keep like cubes with like and reduce the chances of freezer burn or stray cubes in the bottom of the freezer.

I'm a huge fan of the Sharpie and I suggest you use one to label your bags of cubes. Don't write directly onto a freezer container though, it won't come off. Stick some masking tape or a freezer label on the seal and one side and write on the label. I use two labels because if containers are stacked in the small fridge freezer compartment I can't easily see the lid, ditto if they are stacked in the chest freezer I can't easily see the side. Being able to see what's in the container means I don't have to do the freezer shuffle to find what I want.

Some measurements to make using your cubes easy:

• 1 regular sized ice cube compartment holds 2 tablespoons of liquid.
• 2 cubes is the equivalent of 1/4 cup of liquid
• 4 cubes is the equivalent of 1/2 cup of liquid
• 8 cubes is the equivalent of 1 cup of liquid

Knowing this makes it easy to pull out the right number of cubes for your recipe.

I'm sure you have other ways an ice cube tray can keep your grocery budget in check, share them below!

Question: Are Generics Hurting Australia's Economy?

Margaret wrote "Cath, I love your email every week but wonder if the buying of only generic brands is hurting Australia's economy.  I try and buy Australian products all the time even if it costs a little more.  I really like to see my money kept in my country."

Margaret raises a good point, although just because something is Australian made doesn't mean her money is kept here, and just because it's a generic product doesn't mean it isn't.

There are a lot of generic products made in Australia. And there are a lot more "Australian made" products that are made from imported materials or ingredients that we could well manufacture or produce here, or by foreign owned companies.

We all want a stronger economy and supporting our local businesses makes sense.

Sadly though a lot of what we have come to recognise as Australian isn't any more. Many of our favourite brands are owned by foreign owned companies. This means that at the very least the profits go - yep - overseas. They don't stay in Australia.

For us as consumers to support Australian industry we need to first buy from Australian owned companies, then look for products that are Australian made by Australian owned companies, then look for products from Australian owned companies, that are Australian made from Australian materials and ingredients.

That is not always easy. We live in a country of plenty, and compared to many countries excess, but there are many, many families and individuals in our country who simply don't enjoy a life of plenty, and excess exists only in their imaginations. They are on limited incomes and very tight budgets.

We can take the moral high ground and say that we will only buy 100% Australian products and be happy to pay a little bit more, but for many shoppers that high ground, no matter how desirable, simply isn't a realistic proposition.

Dick Smith Foods ran a campaign asking shoppers to pay just 30 cents more and choose Australian grown and processed beetroot. And 30 cents isn't a lot.

But when you multiply that 30 cents an item over the average grocery basket it adds up. And that's when buying Australian grown, manufactured, processed or owned becomes almost impossible for low and limited income Australians.

We should all, as citizens, aim to buy Australian first and it should always be our preference if circumstances allow.

But we also need to remember that unless we are walking in others' shoes, we have no understanding of their life challenges and reasons for shopping as they do.

Below is a copy of an article from the August 2011 Cheapskates Journal, where Lynne Wilkinson from Ausbuy talks about buying Australian owned and made on a tight budget.

How to Buy Australian and Feed the Family for Under $100 a Week

Platinum Cheapskater Janine Benson asked the question "How do we shop like a Cheapskater and still keep Aussies in a job? A lot of the generic brands are from imported products or made overseas! There are folk in regional Victoria that will be without jobs soon as Heinz are closing down and we have lost jobs in Cobden and Simpson with dairy companies closing."

It may seem like an impossible task, but it can be done. Remember back to when you were a new Cheapskate, how you thought you'd never be able to get the grocery bill down to $300 a week, or $200 a week and $100 a week was the impossible dream? And then you started to shop smarter, and your attitude changed. Before very long that grocery bill was coming down.

I know it can be done, but so you can be sure it is possible, I went straight to the expert, Lyn Wilkinson, CEO of AUSBUY.

" One hundred dollars a week for four people is just $14 a day" said Lyn. "When we change our buying behaviour, think more about what we eat and connect more with our food it can be done.  Big Macs might be appealing but do not give the nourishment that is required and while the cost of a Big Mac at $3.95 might appeal with the right planning you can feed a family of four on this amount. "

Lyn says the concept that Australian products are more expensive is a misnomer. AUSBUY has done shopping comparisons and found that Australian products are cheaper, better quality and better value for money than many foreign products.

In recent years there has been a big push by retailers to sell “private label” products at prices below the other market brands, but with price goes quality and products are sourced overseas which are often grown in conditions which are not allowed in Australia and hence do not offer the same nutritional value. Cheap does not equate to good value.

There are a few issues to consider when feeding a family and supporting Australian farmers, manufacturers and retailers.

1. The number of food programmes as entertainment on TV is amazing, and indicates that people are losing cooking skills and connection with growing food which is fundamental to life.
        a.  These programmes often show ways to turn basic food into imaginative meals.
        b.  In a family try to encourage the younger members to participate in the food preparation – peel, mash, set the table, butter the pan etc.
        c.  Make each meal an event where the family gathers and the TV is turned off.

2. The more food preparation people do at home the more value they add and can get better quality, healthier food.
        a. If it did not grow in the earth, walk or swim then avoid it as it was manufactured with laboratory skills.

3. Learn to read labels – just because a label says it is healthy is not necessarily true. Low fat means high sugar and vice versa.
        a.  Some processed foods are necessary in a diet – but be aware that some cereals use copious amounts of sugar while others use fruit to flavour the cereal.
        b.  Always check where the food comes from – if it is not labelled product of Australia or made from local ingredients or local and imported ingredients then you do not know where the food has come from or the where country of origin is.

4. Good planning and use of fresh food helps to spread a budget and to ensure long term health. 
        a.  Prepare meals in bulk so that meals are put into the freezer for a week or two.
        b.  This means there is more variety in the menu each week.

5. Better to buy fresh in season and make sure the fresh food is Product of Australia – it has not travelled far and supports our farmers.

6. Packaged goods are an expensive way to buy food, they offer convenience but are not the most economical or healthful way to shop.

7. Many AUSBUY members position their products at the quality end with focus on nutrients and locally sourced ingredients.
        a.  Some of the well known foreign brands often use imported ingredients instead of local ingredients and often have high sugar levels or preservatives etc.

8. Some simple meal ideas:
        a.  Foods which are in season are more plentiful and therefore cheaper.
        b.  It might take some effort, but a kilo or two of fresh apples and pears then cut up and cooked make a great breakfast or dessert and there is enough for a couple of weeks.
        c.  Meat can be a special treat, even cheaper cuts which are lean are full of flavour and can go further when lots of vegetables are added.  Slow cooking brings out the flavours.
        d.  Winter is a great time for hearty soups and vegetable soups using dried peas and chick peas to thicken it with home made bread or drop scones
        e.  Sunrice Australian grown rice, pumpkin and an orange are the basis for a pumpkin risotto, add fresh herbs and Pantalica parmesan.
        f.  Buy Australian dairy products when on sale – Bega cheese can last for weeks when the pack is open and can be grated on potatoes and milk to form a potato bake.
        g.  Set up a fresh herb garden – friends may offer cuttings – and use these to add flavour and decorate your meals – rosemary is easy to grow, marjoram, oregano and mint all last for several seasons.
        h.  Keep some basic foods in the pantry such as Buderim Ginger Lime and Ginger Marmalade – a teaspoonful adds flavour to meat and fish dishes when added to the pan or to vegetables in the wok.

Cleaning Up a Spill is Easy with Salt

It happens to all of us. We put a casserole in the oven and before long it's bubbling away and overflowing, leaving a stinky, burning mess on the oven floor.

When this happens to you, get your salt pig and sprinkle the mess with salt, then just keep on cooking. The smoke and smell will disappear.

Let the oven cool down and simply scrape the mess off the oven floor with an egg lifter or spatula.

Weird and Wonderful Places to Stash Your Cash

While I don't suggest that you keep all your money hidden in your house, occasionally circumstances may dictate that you have a sizeable sum of cash on hand for a short time. You probably don't have a home safe and running out to buy one isn't exactly frugal. So where do you stash it to keep it safe? 

Well firstly, remember the saying "don't put all your eggs in one basket"? It applies to keeping valuables in the house too. Don't keep all the cash in the one spot. If it's in the the one place and something happens, then it's all lost.

The toilet tank.
Um, no. While it may seem like a good place, wouldn't it be the very first place any burglar who's ever watched TV look?

The freezer.
Probably the second place that burglar would look. Unless you can completely hide it in a sealed package, there are better places to stash that cash.

Bury it.
Well it works. As long as you remember where in the yard you buried it. And it needs to be waterproof and pest proof.  A tip I read suggests using PVC pipe to hold the stash, with caps at either end finished off with plumbers tape. It needs to be buried deep to remain hidden. It sounds like a lot of work for a short-term hidey hole.

Tennis ball.
I like this idea. The tip suggests cutting  open a tennis ball, stashing your cash (or jewels or whatever) and then placing the ball between two others in the original tube. Just make sure you fill the tennis ball with wadding so it doesn't rattle if the tube is shaken. And put it somewhere where it won't get picked up and tossed into a sports bag!

Under the mattress.
No. Again, it's a classic hiding spot and one of the first places any thief will look.

Powerpoint.
This is a good one. No, you don’t use a live powerpoint. Create a small wall cubby and cover it with a powerpoint faceplate. You can buy a powerpoint at any hardware shop and it's a simple matter of a couple of screws to hold it in place over the cubby hole. Just be sure to put it where you'd expect to find a powerpoint so it doesn't stand out.

Tampon box.
This is the best short-term hidey hole for a cash stash yet! Just slip the cash down the side of the box, or underneath the product and put it back in the drawer or cupboard. Ladies will understand when I say no burglar would think to look there. They may tip the drawer out and look under the drawer liner, but open that box - not on their life!

These ideas work for cash for the short term - don't keep large amounts of cash in the house long term. It's not wise, and you could well have issues with your insurance if you do.  If you plan on keeping a large amount of cash in the house regularly have the value added to your insurance; most companies have specific rules about what can and cannot be covered by your home and/or contents policies.  Talk to them about how you can best minimize loss if you had to make a claim.

And lastly, leave a clue to where you keep your stash. If you should become ill, or die would your loved ones know where you keep your cash? Unless you want your valuables to be lost and of no use to anyone, let two or three trusted family or friends (or perhaps your solicitor) know your plans. And add a note with your will, explaining the what and where.

Watermelon Rind Pie

Yes, you've read it right - watermelon rind pie!

I just couldn't wait until summer to share this new (to me anyway) recipe with you. I even splurged and bought 2 kilos of watermelon ($1/kg - ouch!) to try it and it is just delicious. Mind you winter watermelon is a little lacking in flavour - just letting you know.

This recipe caught my eye on the Mother Earth News Real Food blog because it fits perfectly in my no waste kitchen plan. We love watermelon and grow a few each summer to enjoy icy cold from the fridge or the esky when it's really, really hot. There is nothing nicer than a watermelon slushy for afternoon tea.

But that rind. I grew up being told to never eat the rind, to always leave a little layer of the pretty pink fruit or I'd end up with a terrible, horrible bellyache. And so I've never eaten the watermelon down to the rind, I've never until now even tried it.

No one told me I could make a pie from it, and love it, and not end up with a bellyache.

But I'll tell you. You can eat the watermelon rind, cooked in a pie. It's delicious. And frugal. And another great thing to not waste.

Watermelon Rind Pie

Ingredients:
Shortcrust pastry - enough for a two crust pie (or two sheets ready-made shortcrust)
3 cups peeled and diced watermelon rind
¾ cup white sugar
½ cup sultanas
½ cup chopped walnuts or pecans
3 tbsp cider vinegar
2 tbsp firmly packed light brown sugar
1 tbsp plain flour
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp salt
Glaze:
1 large egg white, lightly beaten
Granulated sugar

Method:
If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.

Combine the watermelon rind and ¼ cup of the white sugar in a large saucepan. Add water just to cover. Bring to a boil, partially cover, and continue to boil until the rind is tender and translucent, 20 to 25 minutes. Drain well, then transfer the rind to a large bowl and cool.

Roll half the pastry into a thin 30cm circle. Line a 22cm pie dish with pastry to form a pie shell. Chill for 15 minutes. While the pastry is chilling, pre-heat your oven to 200 degrees Celsius.

Stir the remaining ½ cup granulated sugar into the cooled rind. Stir in the sultanas, nuts, vinegar and brown sugar, then stir in the flour, spices and salt.

Roll the other half of dough into a 25cm circle. Put the filling into the chilled pie shell, smoothing the top with a spoon. Lightly moisten the rim of the pie shell. Invert the top pastry over the filling, centre and peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving an even 1cm overhang all around, then sculpt the overhang into an upstanding ridge. Poke several steam vents into the top of the pie with a fork or paring knife; put a couple of the vents near the edge of the crust so you can check the juices there. To glaze the pie, lightly brush the pastry with the beaten egg white and sprinkle lightly with granulated sugar.

Place the pie on the centre oven rack and bake for 30 minutes. Reduce the oven temperature to 160 degrees and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum-foil lined baking sheet onto the rack below to catch any spills. Continue to bake until the top is dark golden brown, 25 to 30 minutes. This is not a particularly juicy pie, so you may or may not see juices bubbling up through the steam vents.

Transfer the pie to a wire rack and let cool for at least 1 hour. Serve slightly warm or at room temperature.

When you peel the rind, be sure to remove all of the outermost skin with a sharp peeler, since it’s the toughest part of the skin. Don’t undercook the rind, thinking that it will soften further as it bakes. Because of the vinegar in the filling, this isn’t likely to happen.

This pie has a fruit mince like texture to it, just right for serving during watermelon season (aren't we lucky watermelon season is also Christmas and holidays here in Australia?).

I can't wait until summer to make it again.

Blueberry Crumble Muffins

Ingredients:
1-1/2 cups wholemeal spelt flour
3/4 cup raw sugar
3 tsp baking powder
1/3 cup coconut oil
1 egg
1/3 cup milk
1 cup blueberries (fresh or frozen)

Crumble Topping:
Ingredients:
1/2 cup raw sugar
1/3 cup plain flour
1/4 cup butter, cubed
1-1/2 tsp cinnamon

Method:
Preheat oven to 200 degrees Celsius.
Line a 12 cup muffin tin with muffin papers.

Muffins:
Combine the spelt flour, raw sugar and baking powder. Whisk to combine. Pour the coconut oil into a measuring jug. Add the egg and enough milk to measure 1 cup. Beat slightly to break up the egg and pour into the flour mixture. Stir to just combine. Stir in the blueberries. Fill muffin cups to the top with the mixture. Sprinkle with crumble topping.

Crumble Topping:
Mix together flour, sugar, butter and cinnamon until it looks like breadcrumbs. Sprinkle over the top of the muffin mixture.

Bake for 20 - 22 minutes or until a skewer inserted in the centre comes out with just a few crumbs sticking to it. These muffins are best if slightly underdone.

Nappy Bucket Fresheners

These little discs work so well and are so simple you'll wonder why some genius hasn't decided to market them and charge a small fortune! Be glad you've found this post, you'll just love using them.

If you are using cloth nappies, just pop a couple in the bottom of the nappy bucket to keep the odour down, then tip the whole lot into the wash. Easy.

We are well past the nappy bucket stage in our house, but I still make up these little discs and slip them into the laundry hamper in the bathroom. I also put them into organza bags (from the $S Shop a while ago) and slip them into the boys' shoes and boots to help with the odour.

Nappy Bucket Fresheners

You will need:
2 cups bicarbonate soda
1 tsp peppermint oil
Cold water
Paper patty pans

Step 1. Stir the oil into the bicarb soda.

Step 2. Add just enough cold water to make a very thick paste.

Step 3. Press enough mixture into the bottom of each patty pan so it's about 2cm thick.

Step 4. Put them on a cake rack to dry and harden.

To use, just drop two or three into the bottom of your nappy bucket. When you're ready to soak the nappies tip the whole lot into the machine and soak and wash as usual.

If you are using disposable nappies, drop two into the bottom of your nappy bin and then when it's full dispose of as usual.
These make a cute and useful gift for new mothers. Make a batch and store them in a ziplock bag. To present them tie them up in a little organza bag and add to a hamper or gift.

How to Have Your Roast and Gravy Too

Sunday night is roast night in our house. It alternates between chicken, lamb and beef, and the veggies vary depending on what's growing in the garden around lunchtime each Sunday. But one thing that never varies is the gravy. My family love gravy on their roast so I always make a big jug for them to just about drown their dinner in.

I've always made it from scratch, because that's the way Mum makes it, so I've never really given much thought to the fact that perhaps you've never made gravy from scratch. When the forum started buzzing about homemade gravy from scratch I realised it was time to share my secret to a great gravy (and just how easy it is to make)

Making gravy from scratch couldn't be any easier and it tastes so much better than from a mix, once you've mastered it you'll never resort to gravy powder again.

All you need are the pan juices, cold water, plain flour and some seasonings of your choice.

Traditionally gravy uses the pan juices from a roast, but it you fry steak or rissoles or sausages you can use the pan juices from them to make delicious gravy too.

MOO Homemade Gravy

Ingredients:
Pan juices
1/2 cup plain flour
1 cup cold water (or stock)
1 tbsp Worcestershire sauce
Salt and pepper to taste

Step one: Remove the roast from the baking dish or meat from the fry pan.

Step two: Put the baking dish or frying pan on top of the stove.

Step three: Mix  ½ cup of plain flour in 1 cup of cold water. I shake it in a Quick Shake to make sure there are no lumps. You can whisk it in a jug or a small bowl for the same lump-free result.

Step four: Turn on the heat under the baking dish (or fry pan). When the juices start to boil add the flour and water mixture, stirring constantly. Make sure you scrape all the brownings off the edges and bottom of the pan, these give the gravy a beautiful, rich flavour. Stir in a splash of Worcestershire sauce and stir until the mixture thickens. If it seems too thick you can always add more COLD water (hot water will cause it to lump and go gluggy), stirring all the time you're adding the water.

Step five: Add salt and pepper if needed, taste it first. Skim or pour off excess fat if you want to. Serve.

Good gravy cannot be beaten. It is the secret to finishing off a good meal. Leftover gravy can be used to thicken pie fillings, added to soups, stews and casseroles and even re-heated and poured over toasted muffins for a quick lunch or breakfast.

Saturday Night Sour Cream Pasta Bake

We are having friends for dinner tonight and I was scratching my head about what to cook. Then I realised that the dinner on my meal plan was just fine. It's one of those dishes that can easily be dressed up or down, depending on the occasion or your mood.

It is such an easy dish to make. It takes about 12 minutes to put together (or as long as it takes for your noodles to cook) and 20 minutes in the oven. You can be serving it in just over half an hour - perfect for a quick Saturday night dinner (or any other night).

While it's in the oven I get the side dishes ready. I serve it with garlic and parmesan bruschetta, pan fried in butter and a huge green salad made with lots of lettuce, celtuce, spinach, capsicum, red onion and tiny tomatoes from the garden that I oven dried at the end of summer and store in flavoured olive oil - yummo!

There's not even a stray noodle left in the dish when I make it, and it makes eight generous serves!

At 77 cents per serve, depending on whether you buy your cottage cheese and sour cream or make them, and where you buy your mince, it is cheap enough for family meals and still special enough to impress guests without breaking the budget.

Saturday Night Sour Cream Pasta Bake

Ingredients:
750g minced beef
1 jar tomato based pasta sauce - whatever flavour you prefer, or use homemade
1/2 teaspoon salt
Freshly ground black pepper
250g pasta spirals
1/2 cup sour cream
1-1/4 cups cottage cheese
1/2 cup sliced spring onions
1 cup tasty cheese, grated

Method:
Preheat oven to 180 degrees Celsius.

Brown the mince in a large fry pan. Drain fat, then add tomato sauce, salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook pasta spirals until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to pasta and stir. Add spring onions and stir. Stir gently, you don't want to break up the noodles.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with pasta, meat, then a final layer of cheese. Bake for 20 minutes, or until the all cheese is melted.

Would You Just Put $500 in the Rubbish Bin?

I'd no more take $500 from the bank and put it in the rubbish than I would fly. But on average Australians put $500 in the bin each year, in the form of wasted food. Food that was bought to eat but then is either left to go bad, or is poorly cooked, or too much is bought or prepared, or it's left in the freezer too long and ends up with freezer burn.

We try really, really hard to have a no waste kitchen and we very rarely throw out anything we could eat, and even the scraps are composted in the bokashi bucket, then added to the compost pile or straight into the garden.

I have a lot of food in our house. I keep full freezers, pantry and store cupboard. I try to keep a 3 month supply of food. That doesn't mean I don't do the grocery shopping each month, I do. It means I am replacing what we've used, rotating through the stock so nothing gets too old, stale or rotten.

I've mentioned before that dry goods go into the freezer for at least a week. This kills any weevils that may be in them.  And tinned goods are fine, they just need to be stacked on the shelves and rotated.

But fresh food is a different story. If you are buying truly fresh fruit and veg it will keep at least 10 days - three weeks depending on what it is. It may be a little limp by then but still perfectly usable.

We are so used to the supermarket fruit and veg that has been in cold storage, sometimes for many months, that we believe produce doesn't keep longer than a week.

Truly fresh produce does, if it is stored properly.

You'll find a variety of containers for storing fresh food in my kitchen cupboards. There are Tupperware veggie containers, Rubbermaid containers, Lock'n'Lock containers (I just love these, they are so easy for arthritic fingers to open and close) and of course the wonderful gel bags.

Over the years a lot of fruit and veg have passed through my kitchen. I've found the easiest and most time and cost efficient way for me is to prep the veggies for use before they go into the fridge; it saves a lot of time and effort in meal preparation.

On shopping day it takes about half an hour to get the fruit and vegetables organized and into the fridge or fruit bowl and then it's done.

Only buying or growing what you will eat makes a huge difference to the amount of food you waste.

The bad cooking - well there's not much I can do about that, my kids still tease me about a particularly awful dish I made. They say it was so bad not even the dog would eat it and even adding it to the compost bin was cruel.

I can however tell you how fruit and veg are stored in our house so they last.

Here's how I deal with different veggies:

Bok choy, pak choy - we grow in the garden so they are pulled as we need them. If there are a few plants ready at once they are wiped over with a damp cloth and stored in gel bags.

Broccoli and cauliflower - cut up into florets and put into gel bags or if there is a lot, it is flash frozen and then put into freezer containers for long term storage.

Carrots - top and tailed and into a gel bag, they keep at least 3 weeks although it's not often

Celery - top and tailed. Leaves are put into a freezer bag and frozen to use in soups.  The stalks are cut into sections and stored in a Tupperware container.

Lettuce - I take the core out and pull the leaves apart and put them into gel bag (I don't buy lettuce, we grow it). I don't wash it until I am ready to use it - even the tiniest drop of water will cause it to go slimy and blerk.

Melons - cantaloupe and honeydew is peeled, seeded and cut up and stored in a sealed bowl. Watermelon is cut into wedges and kept in a bowl with a lid.

Mushrooms - brown paper bag keeps them dry. Storing them in plastic bags or containers they go slimy very quickly.

Onions and potatoes -stored in a wooden veggie box in the bottom of the pantry, where it is dark and cool.

Peas and beans - picked as we need them straight from the bushes or if there is a glut, they are flash frozen in 2 cup lots in ziplock bags for the future.

Pumpkin - is cut up, seeds scraped out, some is peeled for steaming and soups, some is left with peel intact for roasting. It is then dusted lightly with cornflour and goes into a gel bag on it's own.

Silverbeet, cabbages, cucumbers, capsicums - get picked fresh from the garden and are stored in Tupperware containers or gel bags, depending on how much there is.

Spring onions - Bottoms are cut off and then I use kitchen scissors to cut them up. I bag them in 1/4 cup amounts in small ziplock bags and freeze them. They are good for fried rice, casseroles, dips etc. once thawed.

Strawberries - like mushrooms they last better in paper bags or are flash frozen and transferred to Tupperware containers for long term storage in the freezer.

Sweet potato - peeled, cut and into a gel bag.

Tomatoes - are usually picked fresh from our garden, I very rarely buy fresh tomatoes out of our season, they are too expensive and rather flavourless. If there are a few ripening all at once they go into a large Tupperware container, stem side down. This stops any condensation that may gather on the seal dripping into the little dip from the stem and rotting the tomato. It may sound a little over the top but I stack them carefully so there is a little space between each fruit. I take as many as we need for two or three days out of the fridge at a time and sit them in a dish on the kitchen bench. Tomatoes taste so much better at room temperature than they do straight from the fridge.

Turnips, swedes, parsnips, beetroot, corn - if the garden runs out then I buy them from the market and wipe, peel, chop and store in a gel bag.

Zucchini, cucumbers and squash - straight into a gel bag or Tupperware container.

Apples, oranges, mandarins, lemons, grapefruit, kiwi fruit go straight into the fruit bowl.

Plums, peaches, nectarines, apricots, grapes and mangoes I store in the fridge, taking out only what we need for each day.

Right now off the top of my head I can't think of any other fresh fruit or vegetables we have in the house on a regular basis. Although looking at that list, it's no wonder the fridge is always full!

We grow most of our veggies in our backyard veggie garden, so I know they are really fresh when they are processed. You can't get much fresher than straight from the dirt to the table.

Putting food away properly goes a long, long way to reducing waste and saves a lot of money - at least $500 a year!

The Cost Per Recipe (CPR) Calculator

I am often asked how much a recipe costs to make. It's how you decide whether or not a particular dish will fit within your grocery budget.

Working out the cost of each ingredient can be done, it just takes time.

I've done the hard work for you and created a Cost per Recipe Calculator.

Use this handy worksheet to calculate your cost per cup cake or muffin or biscuit or slice or cake or pudding or loaf of bread or batch of scones or anything else you bake.

You can download your Cost Per Recipe calculator here

How to Know When to Start Vegetable Seeds Indoors

It is almost time to start planting summer vegetable gardens, but it is still too early to start seeds outside. Starting vegetable seeds indoors gives you a bit of a head start on the growing season, especially in the southern states. In addition, you can plant crops that will yield at different times of the year - the seeds you start indoors will yield sooner, and then the seeds you plant in the garden will yield later, extending your harvest.

The timing of seed planting is pretty precise - one week can make a big difference. While a great deal depends on your region, there are some general tips that can help. Here are some tips and suggestions on how to know when to start vegetable seeds indoors.

Find your growing zone. This will determine when and what you plant in your garden and is vital in helping you work out when to plant your seeds indoors.  It can make all the difference. One of the most important pieces of information provided for your zone is the average frost-free date. It varies from zone to zone and starting seeds depend on this date.

Once you know your frost-free date, look at various seeds and how many weeks it takes them to sprout and be ready for transplanting to the garden. That helps determine when you sow your seeds indoors. For example, if a cucumber seed takes 3 weeks from the time it is planted until the time it is transplanted to the garden, you count back 3 weeks from your frost-free date in spring and that is the date you sow your cucumber seeds.

Here is a list of a few commonly grown vegetables and the number of weeks it takes for them to be ready to transplant into the garden:

• Broccoli – 4 to 5 weeks
• Cabbage – 4 to 5 weeks
• Cauliflower – 4 weeks
• Celery – 10 weeks
• Cucumbers – 3 to 4 weeks
• Eggplant – 6 to 7 weeks
• Leeks – 8 weeks
• Lettuce – 3 to 4 weeks
• Melons – 3 to 4 weeks
• Capsicums – 7 to 8 weeks
• Pumpkins – 3 weeks
• Zucchini – 3 weeks
• Tomatoes – 4 to 5 weeks

As you can see, there's quite a bit of variety among the times so you will be planting for several weeks if you start all your seeds indoors.

When you are ready to begin transplanting, remember that you don't have to have a huge plant. In fact, smaller plants have a tendency to do even better than larger ones, which may have become weak and spindly after spending too long in the seed-starting container. So for that reason, it's a good idea not to start too early with your seed-planting efforts. You want to make sure that you're past the frost-free date by the time your plants are ready.

Starting vegetable seeds indoors is a great way to get a head start on the growing season. And it's less expensive than buying seedlings at your garden centre. When it comes to successful seed starting indoors, timing is everything!

What is living the Cheapskates Way?

When you think of living the Cheapskates way do you think of a life of deprivation, hard work, hoarding and miserliness? 

It’s nothing like that. In fact living the Cheapskates way is closer to simple living, where you strive to become as self-sufficient as possible.  When you think of simple living, the idea of doing without electricity and getting up at 4:00 a.m. might be a connotation that crosses your mind. That may have been the ideal behind simple living back in the day, however, that is not at all what it means by today’s standards and it certainly doesn’t have anything to do with living the Cheapskates way.

The Cheapskates way is a way for individuals and families to return to traditions and practices that will allow them to go back to basics while freeing up their time, their money and their sanity.

Some practices of living the Cheapskates way are as follows:

· Bottling, freezing and drying vegetables
· Growing your own vegetable garden
· Preserving fruits and jams
· Baking your own breads
· Making homemade pizza
· Batch cooking meals
· Buying in bulk
· Organizing trips in your vehicle to save time and petrol
· Making things from scratch to save money
· Sewing your own clothing
· Making your own soap
· Recycling and reusing
· Making creative next day meals from leftovers
· Going green
· Deleting unnecessary stressors from your life
· Hand washing clothing
· Home haircuts
· Being energy wise in the home
· Avoiding unnecessary debt

Some of the benefits of frugal living, to name a few, are:

· Saving money
· Saving time
· Saving energy
· Living debt free
· Making your own food without preservatives or pesticides
· Deleting some stressors
· Spending more time together as a family
· Having more time for yourself and your spouse
· Living greener
· Having pride in doing it yourself
· Becoming more organized
· Becoming more efficient
· Becoming more self-sufficient

These are just a few benefits of living the Cheapskates way. Individuals and families today are looking to unplug from technology and plug into each other. Baking, gardening, batch cooking, recycling, purging and crafting are all things that can be done as a family unit. They want to ditch the debt so they can enjoy their lifestyle.

The key is working in unison as a team while working to incorporate simpler times when families worked together, ate together and played together. There are so many benefits of frugal living such as financial savings, saving time, creating more energy and just being a happier, more relaxed individual.

It is no wonder that so many people are yearning to unplug and tune out of technology and tune into each other with a simple, frugal lifestyle. While you may think of the Cheapskates lifestyle as one of using a single light bulb and eating only beans and rice, it is not quite that drastic. It is, however, lucrative, profitable, productive and overall fun.