Posted by Sheryl on March 7, 2012
This is a guest post from Sheryl (a.k.a Cdn Gwen) in Ontario, who is 40 years old with a grown daughter, and is trying to rebuild her retirement dream just 20 years too late for early retirement.
One area I’m still guilty of
overspending compulsive spending is groceries. I think that in my past, I could justify “retail therapy” if it was something that would benefit my family, and not go to waste. Effectively what I’ve done is tricked myself into thinking I’ve tamed the spending beast. The more I’ve been watching what I spend money on, the more I feel I’m getting this under control, and I know I can only fight one big beast at a time.
I feel I’m ready to set a small challenge to myself. In my food stock, I have several odd ingredients that have accumulated from different sources. Sometimes I see a recipe I’d like to try (and then don’t get to it ) that has a random thing in it that I have to purchase (and if I see it on sale, I’ll buy two, such as coconut milk or curry paste), or a friend will be clearing out her cupboard and offer me things she hasn’t used and doesn’t think she will (four graham crumb crusts), or my daughter, the vegan, will come for dinner and bring sauces which we will use only half of and leave them here (black bean and garlic sauce, tapenade, mushroom stir fry oil), or my boyfriend will go shopping and buy something he thought was something else (frozen Chinese steam buns instead of wontons). Time to use these up.
My challenge for myself for the month of March is to use all all the odd foods in my pantry. Some will just be a matter of making sure I use them (Chinese steam buns, stir fry sauces), others I’ll have to make an effort to make something with (graham cracker crusts = cheesecake = not good for my weight loss challenge at work, but at least my boyfriend loves cheesecake). The biggest challenge I see is finding a use for the coconut milk and the tapenade.
Anyone have any suggestions how to use these items? What are your odd foods in your food stock?