Thursday, April 11, 2013
I've been making overnight oatmeal for my breakfast at work for months now, and while it is super easy, delicious, and adaptable, it's also less delicious without lots of fresh fruit. It's sort of in between food seasons right now; winter crops are done and asparagus and strawberries are just starting to show themselves.
Wednesday, April 3, 2013
A friend of mine is on a mission to get her financial house in order. I am totally on board with this plan, and I think that while it's somewhat painful in terms of cutting back now, it's the right move for her future. It got me to thinking about food budgeting and how to eat well without spending a ton of money, so I figured I'd share my ideas here and then you can chime in with yours. mmmkay?
I've talked about eating seasonally before in terms of eating the best tasting fruits and vegetables, but it's also usually the most economical way to eat as well. Happy coincidence, no? When you stop and think, it makes perfect sense that in January, a 6 ounce clamshell of raspberries can cost $5, while in the height of summer it's often more like $2. In January, raspberries are shipped halfway around the world before appearing on the shelves, but in August, not only are they coming from the next town or county over, but the plants are producing gazillions of fragile, perishable fruit that the farmers need to sell, like, now. Have a summer fruit craving in February that you just can't ignore? Visit your grocer's freezer section, and use frozen berries, mangoes, or pineapple to make a smoothie. Frozen fruit is reliably affordable.
Labels: tips n tricks