Wknd.

We've been spoiled by a few really nice days here in Chicago.  And it leaves me with wanting more.  It's amazing how the seasons changing shift me in so many ways.  My whole schedule, the way I cook and my general energy change.  My friend said it best when she said she thinks she may be solar powered.

Every winter I question our decision to stay living in the midwest.  Why oh why do we choose to put up with below freezing temps and wind chill when we could be enjoying mild weather and blue skies? Family and community, that's why.  Don't get me wrong, I love snow and the coziness that comes with dark days but summer in Chicago redeems my love for the city.

Here are some fun and free kid friendly events today:

Kite and Kids Festival at Montrose Harbor

Land of Nod 10th anniversary

Home Depot crafts at each Home Depot location



Have a great weekend!

Laundry on a dime

In an effort to avoid harsh chemicals by substituting with natural products we have switched to homemade laundry detergent.

I have also attempted homemade dishwasher detergent but have yet to find the right recipe.  If you have one please share in the comment section.

Below is the recipe that we used for laundry detergent and it turned out great!  This recipe not only avoids chemicals but is incredibly inexpensive (about $2 for 5 gallons!)

One bar of Fels Naptha
1 C borax
1 C washing soda
5 gallon bucket

Grate the 5.5 oz bar of Fels Naptha and place on heat with 4C water until the soap is dissolved.
Pour warm water into 5 gallon bucket until half way full.
Pour water/soap mixture into bucket.
Add essential oils if you would like to add a fragrance.  (1/2 to 1 oz.)
Fill bucket with additional water until full.
Mix thoroughly.

Place lid of bucket and let sit for 24 hours.  The detergent will have the appearance of egg drop soup.
Use 1/2 C to 1 C of detergent per load depending on your machine.

Substitutions

Now that my greatest resource is time rather than money I have been able to cook much more.  This is a gift to me because I love to cook and try out new recipes.  I remember when I was newly engaged making a meal for Nathan at my apartment.  I made one of my favorite dishes I had in Greece, Moussaka.  The recipe I used has many ingredients and by the end I'm pretty sure I had spent over $30 just to make the dish.  Doh.

When I make meals now I often just use substitutions and short cuts where I can based on items I may already have in the pantry.  Here's tonight's dinner with substitutions noted:

Lasagna-Stuffed Portabellos

Yield: 5-6 servings

INGREDIENTS

4-6 large portabello mushrooms * one sale this week at our grocery store
3 cloves garlic, minced * I usually have fresh on hand but also buy the frozen cubes of herbs that I love.  Who ever uses up all of their fresh herbs?
1½ tbsp. olive oil
Coarsely ground salt and pepper, to taste
1 cup ricotta cheese * I substituted with cottage cheese because we are more likely to use the leftovers.
1 large egg, lightly beaten
¼ cup grated Parmesan cheese
6 oz. mozzarella cheese, shredded, divided * I buy whole and shred myself.  Much cheaper.
2/3 cup drained frozen chopped spinach * I had fresh spinach left over from another meal last week
½ tsp. Italian seasoning * Just added my own spices.
1 cup tomato sauce * recipe can be found here.

DIRECTIONS

• Preheat the oven to 425˚ F.  Line a rimmed baking sheet with foil.  Remove the stems from the mushrooms and carefully scrape the gills from the caps with a spoon or paring knife; discard.  Place the mushrooms caps on the baking sheet.  In a small bowl, combine the garlic and olive oil.  Brush the garlic-oil mixture over the inside of the mushroom caps.  Season with salt and pepper to taste.  Roast the caps about 10 minutes.  Remove from the oven, maintaining the oven temperature.  If excess liquid has collected inside or underneath the caps, blot it away with a paper towel.
• Meanwhile, in a medium mixing bowl, combine the ricotta, egg, Parmesan, about ¾ of the mozzarella, spinach, and Italian seasoning.  Season with salt and pepper.  Mix until evenly incorporated.  Divide the mixture into the roasted portabello caps, spreading gently to fill them evenly.  Top each with 1-2 tablespoons of the tomato sauce.  Sprinkle the tops with the remaining shredded mozzarella.
• Return to the oven and bake 10-15 minutes more, until the cheese is melted and the filling is warmed through.  Serve with additional tomato sauce, as desired.
  
  This recipe comes from annies-eats.com

Spring Cleaning

I know I'm a little behind on this but I'm finally using up all of our chemical sprays and replacing them with homemade cleaning supplies.  Not only is it a cost savings but it feels like such a healthier option.  Who wants to breathe in all of those chemicals while cleaning the bathroom?

This weekend we got to cleaning our windows which were in serious need of some love.  The joys of living in the city leave us with very dirty windows come spring.  Here is the solution we used along with additional recipes -

We were really pleased with the streak free results of this cleaner.

What are your favorite recipes for cleaning supplies?

Story Time

One of the great things about living in a big city is the crazy amount of free things to do with your kids. Below is a list of free story times throughout Chicago as shared by Red Tricycle.

Read All About It! Free Story Hours Every Weekday

Some days, you need a pinch hitter when being a parent gets too overwhelming. Scratch one more duty off your list; we found people who will take over story time — for free.

Every single weekday in Chicago, there’s a playful story hour to discover.

MondayNature-themed stories and hands-on activities get young explorers excited about the outdoors at Chicago Botanic Garden‘s weekly story time.

When the book closes, pick up an activity card at the Information Desk and take a walk through the garden and greenhouses. Tailored to ages 2-5, with caregiver. 1000 N. Lake Cook Rd., Glencoe, 847-835-5440. Held through May 20 at 10:00 am.

Tuesday
Earn points whenever you come to Pottery Barn Kids’ story hour. After you attend five, you get a coupon for $10 off a book. Reads like Pinkalicious by Victoria Kann are always a big hit with the preschool crowd. 2111 N. Clybourn Ave., 773-525-8349. 11:00 am.

Wednesday
Northsiders are known to make the trek to 57^th Street Books, a cozy Hyde Park fave that holds story time in the back of the store. Little bookworms adore the booming voice of the yarn spinner who has a magical ability to speak louder than kids cry. You may hear gems like Karen Beumont’s Where’s My Truck or Roger Priddy’s B is for Bear. Since the bookstore is across from an elementary school, attendees tend to be tiny siblings of “graders.” 1301 E. 57^th St., 773-684-1300. 10:30 am.

Lincoln Park Zoo’s look into books focuses on animals, naturally. But themes also include learning the alphabet, numbers and colors. After a few good cover-to-covers, kids get inspired to experience the real deal and check out the nearby animal exhibits.

The small barn where storytelling takes place fills up fast, so get there early. Main Barn, 2200 N. Cannon Dr., 312-742-2000. 9:15 am and 10:00 am (also held at those times on Fridays).

Thursday
After attending the gratis music show at Lincoln Park’s Whole Foods at 10:00 am, walk a few blocks over to The Land of Nod, where story time starts at 11:00 am. If your child liked listening to Oliver Jeffers’ The Incredible Book Eating Boy, you can buy it when the reading is over. 900 W. North Ave., 312-475-9903.

If you’re on the Southwest Side, register for free story time with Ms. Jenna at Roosevelt Library in University Village. She captures the attention of even the smallest readers (including babies) with songs, puppets and books.Call for info on ongoing registration dates for these free sessions. 1101 W. Taylor St., 312-746-5656. 10:30 am.

FridayIf you haven’t heard Nili Yelin (aka: The Storybook Mom) yet, then push that stroller as fast as you can to The Book Cellar in Lincoln Square to meet one of the best storytellers this side of the Atlantic.

Her voice morphs as different characters spring to life on the page, and interaction with the crowd is a given. Nili grabs books off the shelf, which means each week holds a new surprise. One of her favorites is Bedtime for Mommy by local scribe Amy Krouse Rosenthal.4736 N. Lincoln Ave., 773-293-2665. 11:00 am.

Mystery Solved

Many readers have asked me how we keep such a low grocery budget.
Here's an example of this week's menu planning and grocery purchases for our family.

I'm a creature of habit and like to go each Wednesday morning to Mariano's when it's quiet.  It's also double coupon day so when I do have a coupon it's a great deal.  Ivy gets a donut if she behaves in the produce section so everybody wins.

Wednesday
Breakfast - Ann Sather's Cinnamon Rolls (splurge) and champagne mangos
Lunch - bagels and cream cheese, orange slices
Dinner- Portabella mushroom burgers with english muffin buns and sweet potato fries

Thursday
Breakfast- homemade bran muffins and cantaloupe
Lunch - peanut butter and jelly, apples
Dinner - dinner at church every Thursday night ($10/family)

Friday
Breakfast - homemade granola and yogurt
Lunch - bagels and cream cheese, cantaloupe
Dinner - Mama Cozzi's pizza and roasted broccoli
(pizzas are $5 at Aldi - we add our own veggies and have it with a salad).
Fridays are always dinner and a movie night at our house.

Saturday
Breakfast - eggs and potato sausage (made at Thanksgiving and frozen)
Lunch - grilled cheese and tomato soup
Dinner - kids - mac n' cheese, adults - wilted spinach salad with balsamic onions and craisins *

Sunday
Breakfast - cinnamon rolls (I made these a month ago and froze the dough), yogurt
Lunch - leftovers
Dinner - Shepherd's pie and brussel sprouts, salad

Monday
Breakfast - leftover bran muffins and fruit
Lunch - peanut butter and jelly, fruit
Dinner - Spaghetti and french bread (bread was made and frozen a month ago)

Tuesday
Breakfast - cereal and fruit
Lunch-  bagels and cream cheese, fruit
Dinner - soup from the freezer


Groceries purchased for this week's meal
ranch dressing - to get the kids to eat salad
1 gallon almond milk
graham crackers - family size
pasta sauce
organic, grass fed beef - 2 lbs.
gardein veggie burgers - 2 packages, 8 burgers total
bananas - 1 1/2 lb.
kiwi - 3
cantaloupe
broccoli - 1 lb.
red potatoes - 2 1/2 lb.
yellow mangos - 3
bartlet pear - 1 1/2 lb.
brussel sprouts - 1 lb.
portabella mushroom - 1 1/2 lb.
white onions 1 3/4 lbs.
on the vine tomatoes 1/3 lb.
avocado - 1
sweet potatoes - 3/4 lb.
blueberries
spinach - 1 package
unsalted butter - 2 packages
colby jack string cheese - 12
cage free eggs - 2 dozen
mountain high yogurt - 2 cartons

Total $59.89 y'all.




* We feel it's important to all eat the same food at the table but once and a while make an exception when I really want something and know it's going to cause a total drama for the kids.

** If you're interested in any of my recipes just let me know in the comment box.

Eating with the seasons

Can you imagine living in a place where the food you ate was based on the seasons?  We don't even flinch when we see a red tomato at the grocery store in the middle of winter.  Nathan and I have done the produce boxes and we've attempted to eat local but have found that if we truly ate local, since we live in Chicago, we would be eating kale for a better part of the year.  One way to extend our seasons is to freeze and preserve.  Nothing compares to homemade canned pears from last summer to be consumed in the middle of winter.

This summer, since time is now our greatest resource, we hope to pick and freeze a ton of berries, peaches, pears and sauce apples.  Especially because our little girl Nilsa will be eating solids in the coming months.

While not local or organic, I also can't resist the produce trucks found on Kedzie or Foster.  True most of the produce found on the trucks are not organic and have probably traveled from Mexico (not exactly local).  But they are sold by families in our community and are fresh and economical.

Today we purchased by favorite - champagne mangoes.   If you have never had them run don't walk to the grocery store.  They are SO good.   If we don't eat them all this week I plan to dice and freeze to enjoy in the colder months in our smoothies.  Here is a recipe for Mango Lassi that we enjoyed tonight for dessert.

Mango Lassi

1 C diced mango, preferably champagne
1 C yogurt (if you use plain add a few tspns of sugar)
1/2 C milk (we used rice milk but cow's milk would work just fine)
a few dashes of cardamom - clutch

Throw in the blender and enjoy.

I also made a batch but didn't blend for the morning to enjoy with cardamom buns and honey butter I made earlier in the day.

Keeping Food Fresh

Sometimes even when I have the best intentions fresh food seems to go bad.  I'm learning to be more intentional about examining the fridge to find things that are ripe when I menu plan or when I give the girls snacks.  I've read a good tip to keep a small storage container in the fridge to place things that are on their way out so you can be sure to eat those items first but I've yet to do that.

Below is a list of tips for keeping food fresh from onegoodthingbyjillee.com.  You can subscribe to her blog and receive emails with great tips on a variety of topics.

What are some of your tricks for keeping food fresh longer?  One of my favorite items is the lettuce keeper.  Now that we are on a tighter budget I buy red and green leaf lettuce in bunches rather than mixed greens in a container.  The lettuce keeper keeps my lettuce fresh for over a week and encourages me to make a salad for every dinner.

37 TIPS FOR KEEPING FOOD FRESH LONGER

Fresh Fruits and Vegetables

• Line the bottom of your refrigerator’s crisper drawer with paper towels. They’ll absorb the excess moisture that causes veggies to rot.
• Wash berries in water with just a bit of vinegar before popping them into the fridge.  Berries (blueberries, strawberries, raspberries) should be stored in their plastic container or a resealable plastic bag in the back of the refrigerator.
• Lettuce needs moisture to stay fresh and will quickly wilt if it dehydrates. Wrap lettuce in damp paper towels and store in a plastic bag. If salad greens begin to wilt, soak them in ice water to crisp them up before fixing a salad.
• To keep fresh celery, carrots and radishes around at all times, chop them and store them in water in the fridge, which keeps them crisp for a surprisingly long time.
• Prevent mushrooms from getting slimy by wrapping them in paper towels before refrigerating.
• Roast slices or chunks of about-to-go-bad tomatoes, then store them in olive oil in the fridge, where they’ll keep for about a week.
• After trimming the ends, store kale, collards and Swiss chard in the fridge in a glass of water with a loose bag over the top.
• Rub whole summer and winter squash with vegetable oil and store them in the pantry, where they’ll last for several months.
• Keep apples away from other foods. Apples give off ethylene gas, which can cause foods to spoil. If they get too soft, just cook them!
• Avoid separating bananas until you plan to eat them – they spoil less quickly in a bunch. Store bananas at room temperature until they ripen. Freeze over-ripened bananas for use in banana bread and other baked goods.
• Triple the life of scallions by storing them in a jar of water on the counter. The green onions will keep growing as you snip the tips for fresh eating.
• Asparagus will last longer if its thick ends sit in cold water.
• Do not store garlic in a sealed container. Fresh bulbs can be stored in a wire or mesh basket or even a paper bag.
• Store avocadoes unbagged in the refrigerator.

 

Meat, Fish and Eggs

• Store eggs in their original carton. If you’re unsure of an egg’s freshness, see how it behaves in a cup of water: Fresh eggs sink; bad ones float.
• Meat & poultry should be kept in its original package if you’ll use it within 2 days. (Re-wrapping increases the risk of exposing the food to harmful bacteria.) Otherwise, wrap it in foil and freeze. Wrap smoked meats (bacon, ham, etc.) in a vinegar soaked cloth then in wax paper and store in the fridge. Bacon can be frozen for up to a month.
• Fish should be kept in a bag on top of a bowl of ice and eaten as soon as possible. You can also freeze fish or broil it and store in the fridge.

Bread and Cereal Products

• Freeze flour for 48 hours to kill any insect eggs that might be present. Then, place in a tight-sealing container; and store in a cool, dry spot away from sunlight.
• To help ward off weevils, try slipping a bay leaf into your storage container. The scent of the bay leave will help repel the bugs.
• Contrary to popular belief, storing bread in the refrigerator actually makes it spoil more quickly. Your best bet is to store bread on the kitchen counter in a tightly sealed bag or container.
• Avoid tossing stale snacks, pasta, half-empty bags of cereal, pretzels and other dry foods by transferring into air-tight containers after opening the original packaging. Mason jars make great air-tight pantry storage.
• To revive day-old muffins, sprinkle them with water, place in a paper bag, and pop in a hot oven for five to 10 minutes. The steam created by the water will restore moisture.

Dairy Products and Cheese

• Keep milk in the main part of the fridge compartment if you have the space. When milk is stored in the door rack it’s warmed by the ambient air of the kitchen whenever the fridge door is opened.
• Make sure to wrap all cheese securely in wax paper or cheese paper before storing it in the refrigerator, which allows it to breathe without letting in excess moisture or odors from your fridge. You can also rub butter on the cut parts of hard cheeses to prevent them from drying out. You can also freeze cheese!
• In order to make cottage cheese or sour cream last longer, place the container upside down in the fridge. Inverting the tub creates a vacuum that inhibits the growth of bacteria that causes food to spoil.
• Store butter in its original packaging. Stock up on butter when it’s on sale – you can store it in the freezer for up to six months. Pack the butter in an airtight container, so it doesn’t take on the flavor of whatever else you’re freezing.

Miscellaneous

• Store coffee in an airtight, opaque container to preserver flavor and freshness. Buy coffee in whole bean form and grind enough for one pot at a time. If you buy more coffee than you can use in 3-4 days, store in an airtight container in the freezer.
• Anybody that lives in the south where the humidity is particularly high probably has had their salt shakers clog up. If you put a little bit of dry rice in the shaker it will stop the salt from hardening.
• Honey is the only nonperishable food substance, so don’t get rid of the stuff if it crystallizes or becomes cloudy. Microwave on medium heat, in 30-second increments, to make honey clear again.
• The best way to keep herbs fresh is to by storing them in whole bunches. First wash them, then seal them in zip lock bags and place them in the freezer. Storing them this way should keep them at peak freshness for up to a month. When you are ready to use them, you’ll find they are actually easier to chop frozen – and they’ll defrost in a hurry once you toss them into a hot pan.
• Keeping brown sugar in the freezer will stop it from hardening. But if you already have hardened sugar on your shelf, soften it by sealing in a bag with a slice of fresh bread or an apple – or by microwaving on high for 30 seconds.

GENERAL TIPS

• Keep your refrigerator at the right temperature. It should be kept between 38 and 40 F. to keep your foods as fresh as possible without freezing them.
• Keep your eye on expiration dates when you shop.
• Grow your own food! If you can’t eat it all yourself, pass it along to friends, family or your local food bank. Even if you fail to harvest the complete crop at its peak, it can still be fed to the chickens or composted so it doesn’t really go to waste.
• Buy locally. If you can grow them yourself, the next best option is locally grown produce. It lasts much longer than supermarket fare, which has already traveled long distances before it gets to your kitchen.
• Plan meals in order of what needs to be used up first.
• Keeping in mind the specific ways you like to eat it, clean and prep fresh food as soon as you get it into the kitchen, making it much less likely you’ll let it spoil.

I'm gonna pop some tags

It's no secret that I love thrift shops.  I love that the items I buy are recycled making my footprint appear smaller.  I also love that there are a wide range of items often not coming from big box stores which allows me to find more unique clothes for the girls.  Don't get me wrong I still frequent Target and Old Navy but shopping at the Thrift Shop means I can find good quality brands for way less.

Ninety percent of our girl's huge library are books from thrift shops.  I really can't imagine paying more than $1 for a book.

I'm tempted to share my favorite thrift shops around Chicago on the blog but you're going to need to message me or comment below with your email address for me to send those along.

Here's an example of a shopping trip we made this week to the thrift shop:

1 pair of Keens for Sanne
1 pair of sandals for Ivy
1 pair of wedged heels for me
1 pair of handmade booties for Nilsa
2 books for the girls
1 Melissa and Doug puzzle
2 pairs of shorts for Sanne
1 Land's End bathing suit for Sanne
4 dresses for the girls including a baptism dress for Nilsa
2 Mini Boden tanks for the girls
1 Marc Jacobs shirt for Sanne

Grand total: $20.06

Added bonus - Anything I buy for Sanne will be used by three gals.

Cha-ching.

Inspirational video here.

Waste Not

One thing I've learned about my own buying habits is that I tend to always feel the need to plan for a rainy day.  While it's good to have staples in the pantry to avoid the impulse trips to the store I have found that meal planning allows me to only buy what I need for the week as well as basic items for the pantry.  I am spending way less money by shifting my thinking in this way.  Here's a great list of tips on how to avoid wasting food sent to me by by cousin-in-law Kristin.

For me, it's important to remember that it's not just about saving money but it's about being good stewards of our resources and our environment.  More on that later.

This list is taken from the website: cookingmatters.org

Top 10 Tips To Waste Less Food

The average American family throws out $1,600 worth of food a year. As seen on the Food Network’s special The Big Waste, food past its prime can be turned into a delicious meal. You can save money and help reduce food waste in America with just a few smart shopping and cooking tips from the experts at Share Our Strength’s Cooking Matters.

1. Shopping matters: Reducing food waste begins at the grocery store.  Live by the motto “Buy what you need, and eat what you buy.”  Always have a plan and a list before going grocery shopping.  Check your pantry and fridge before you head to the store to make sure you’re buying what you really need.  For more smart shopping tips, watch this video.
2. Buy fresh produce a week at a time: Buy fresh fruits and vegetables in bulk only if you will use them before they go bad. If you are able to get to the grocery store weekly, buy only enough fresh produce to last that week.
3. Cook with canned and frozen fruits and vegetables: Canned and frozen fruits and vegetables can be a good solution if you aren’t sure you’ll be able to use up fresh foods before they go bad.  Bonus: they are often more affordable than fresh and can be even more nutritious.
4. Stock your pantry: A well-stocked pantry can be the secret to whipping up a tasty meal from food that would otherwise go to waste.  Read more here about basic ingredients to keep on hand and get recipe ideas.
5. Adapt recipes to your needs: Learn to adjust recipes to meet your needs and use up what’s in your fridge.  Make changes to a recipe based on the foods you have at hand, including leftovers. Read more on making recipes work for you.
6. Make the freezer your friend: Freeze bread when it won’t be used right away, or if you have some leftover from a meal (bread can be stored in a freezer for up to 6 months).  Freeze leftover vegetables for use in later soups or stir fries.  Chop and store fresh fruits in freezer to use for smoothies. Recipes: Chinese Veggies and Rice, Broccoli Soup, Smoothies
7. Use up fresh fruit before it goes bad: Combine fruits into a fruit salad or top cereal with sliced fruit. Cook berries, apples or pears into a tasty crisp or cobbler.  Use overripe fruit in muffins, breads, or pancakes. Recipes: Yogurt Parfaits, Apple Crisp, Banana Crumble, Orange Oatmeal Pancakes, Pineapple Carrot Muffins
8. Use up fresh vegetables before they go bad: Add vegetables to soups, stews, casseroles, pastas, sauces, or omelettes.  Combine vegetables and a little salad dressing for a side dish or snack. Recipes: Barley and Lentil Soup, Chicken Soup,Vegetable Lasagna, Frittata
9. Transform leftovers into a new meal: Transform leftover mashed potatoes into a hearty soup by combining them with stock, a splash of vinegar, onions, carrots and any other veggies you have on hand. Read more on how to plan for leftovers.
10. Stretch ingredients over multiple meals: Use ingredients more than once to save money and avoid food waste. Add veggies to pasta or combine to make a mixed salad. Recipes: Pasta with Roasted Vegetables, Brown Rice and Orange Salad, Moroccan Carrot Salad

Ain't Nobody Got Time for That

Clipping coupons can be a great option for saving money but like most things I feel that it's great in moderation.  Often times I find that the coupons are not necessarily for things I need - lots of processed foods, convenient foods, etc.  But once in a while there is a gem so I continue to clip.  I also think that the time it takes to view and clip coupons can be a waste so I'm always careful to only take a few minutes to view.  Because let's be real - ain't nobody got time for that.

Where do I find my coupons?

Nathan and I decided to purchase the Sunday paper.  Now that our lives are a bit more streamlined and my work is taking care of the children and doing chores around the home we have some more down time.  And when I say down time I mean the half hour between the older girls going to bed and Nilsa is needing to eat.  But still . . . there is something so sweet about the Sunday paper.  Sanne has started to read the comics too so it's hard to resist.

With the Sunday paper comes Smart Source and Red Plum.  On Sunday afternoon I quickly breeze both of these publications and take a look at the grocery store advertisements to see if there are any amazing deals - Dominick's had organic blueberries for 99 cents recently.  (Don't ask me where they are getting these blueberries . . . not exactly local but at this point I'm not asking questions.

I also receive an email weekly from Coupon Mom and will sometimes look at that if I have extra time.  Because I shop on Wednesdays at Mariano's when each coupon is matched up to $1 I really do save quite a bit on items I actually need.

Cookies

I have a major sweet tooth.  And there's nothing I love more than fresh baked cookies.  But let's face it that takes planning. And while I'm good at planning in some respects if I want a cookie, I want it now.  I've started to double and triple batch our favorite cookie recipes.  I then roll the dough out into a log, put it in syran wrap, roll the log again and throw in the freezer for about 30 minutes.  I then take out the dough and cut it into 3/4 inch disks and place them in a ziploc.  Now when I want fresh baked cookies I only have to wait for the oven to preheat.

The cookies need about 2-3 minutes of additional baking time and we use a silpat on our baking sheet which I think helps make the cookies so nice.

I've tried this method with several different cookie recipes and have been satisfied with each.
Below is the recipe for our family's favorite cookies.  What's yours?

West Hills Oatmeal Chocolate Chip Cookies

Place in a large bowl and mix:

1 C brown sugar
1 C sugar
1 t vanilla
2 eggs
1 C softened butter

Sift together and add:
2 C flour
1 t baking soda
1/2 t salt
1/2 t baking powder

Mix until just blended.

By hand add:
2 C oats
1/2 C chopped nuts (optional)
8 oz. chocolate chips

Spoon onto cookie sheet and bake at 350 for 12-15 minutes.

My variation:

Barbara's Kitchen Sink Cookies

Sub 1/2 C chopped nuts with crushed pretzels
Sub 2 oz. of chocolate chips for peanut butter or white chocolate chips or a mixture of the two

Indian Potato Curry Wraps

This is one of my favorite recipes.  I noticed our red potatoes were about to sprout so we threw this together to freeze for a rainy day.  The girls love it too.


Indian Curried Potato Wrap

Recipe By :Moosewood Restaurant New Classics, The Moosewood Collective
Serving Size : 6 Preparation Time :0:45


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups cubed white potatoes
1/2 teaspoon salt
1/2 cup Neufchatel or cream cheese -- at room temperature
1 tablespoon vegetable oil
1 cup diced onions
1 clove garlic -- minced or pressed
1 teaspoon grated fresh ginger root
1/4 teaspoon ground cinnamon *
1/4 teaspoon turmeric *
1/8 teaspoon cayenne -- or to taste *
1/2 cup frozen green peas
1/2 cup chopped fresh tomatoes
2 teaspoons fresh lemon juice
salt to taste
6 whole wheat chapatis or flour tortillas -- (7-inch)* *


Preheat the oven to 350ºF. Lightly oil a baking dish.

Place the potatoes and salt in a small pot with water to cover and bring to a
boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When
the potatoes are tender, drain and mash them with the Neufchatel, and set aside.

Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium
heat for about 10 minutes, until translucent. Add the ginger, cinnamon,
turmeric, and cayenne, and cook for 1 to 2 minutes, stirring constantly. Add
the peas and the tomatoes, cover, and cook on low heat just long enough to heat
through. Stir the cooked vegetables and the lemon juice into the mashed
potatoes. Add salt to taste.

Place a generous 1/3 cup of the filling at the bottom of each chapati and roll
it up. Place the wraps seam side down in the prepared baking dish, cover with
aluminum foil, and bake for 10 to 15 minutes, until hot.  Serve with mango chutney.

* We use curry powder in place of cinnamon, turmeric and cayenne.  We also used canned tomatoes if we don't have any fresh tomatoes and find it is equally as good.

* * Burrito size tortillas work well too.

Meal Planning

I love me some planning.  Sometimes I add things to my to-do list just to cross them off.  So when we were assessing our grocery costs it made perfect sense to get cracking on a meal plan.

Our  grocery store has double coupons on Wednesdays (I'll save coupons for another post).  So usually on Thursday or Friday when the younger gals are napping I pull out my menu planning template.  You can purchase this template here or just make your own.

Here's the play by play -

1.  Fill in meals where we already have plans (church for dinner, a party, etc.)  We also have a tradition of pizza night and a movie on Friday nights at our house.  We buy the $5 Mama Cozzi pizza from Aldi and add fresh toppings with a side of salad.  Seriously it's so good and we have leftovers for a lunch during the weekend.

2.  Look at the deep freezer inventory and pantry staples.

3.  Review coupons clipped from Sunday's paper and deals on Mariano's website.

4.  Head to Pinterest where I keep a record of new recipes I want to try or pull out old favorites.  I have now really focused on simple ingredients and vegetarian options to keep the cost down.

5.  Review additional staples that I can make homemade - granola, sandwich bread, cookie dough, etc.

6.  Check out this website to see if I can gather any additional items from couponing -

7.  Plan my trip to Mariano's for Wednesday morning with the girls.  They match every coupon up to $1 for a total of five but will totally let you do more than one order.  Honestly, while I'm not a major coupon girl I will say I do get satisfaction out of getting things like Gardein "Chicken" for 49 cents rather than $4.99 but I'll talk more about couponing later.

I know this sounds like a lot but honestly it probably takes me a half hour and then I'm ready to go for a week's worth of meals.  Not bad if you ask me.

Ode to the deep freezer

When you turn 33 you ask for a deep freezer for your birthday.  Because you're just. that. cool.  But let me tell you something, I love our deep freezer.  Initially we wanted it to be able to freeze fruits and vegetables while they were in season to enjoy all year long.

But now it has also been a great tool for cost savings.  Often I will make a double batch of a recipe and store the second batch in the deep freezer for another meal. This saves because you are buying the ingredients in bulk and actually using the entire bunch of parsley or whatever.

I spent some time researching what freezes well and educated myself in understanding how long items are good once frozen.  Here is good resource if you are interested in doing so as well.

The trick too is to actually know what is in your deep freezer.  So back to the spreadsheet I went.  I have a spreadsheet on our computer and review it before I meal plan for the week.  The good Lord knows we aren't interested in a week full of frozen meals so I try to dedicate one dinner a night to using up items in the deep freezer.

The deep freezer also allows us to buy more in bulk.  We shop at Costco for bulk items and appreciate their options for organic and fair trade food (and Starbucks brewed Kirkwood coffee).  In case you cared the items I always buy bulk for the deep freezer are - organic chicken, chocolate chips, butter, whole bean coffee and bagels.

The last thing I will say about my love for the deep freezer is it allows us to not waste as much.  While there are five in our family - one is on breast milk and one is picky as all get out so often times the portions a recipe calls for can be too big for our family.  After we have it as a few rounds of leftovers we can always deep freeze the rest making us feel like good stewards of our resources.

Budget

I am anxious by nature and therefore like control in my life.  It can manifest in positive ways.  I tend to be organized and good at planning.  But I can also freak myself out and be stifled by the fear of the unknown.  So of course, as we began the conversation of me staying at home, I needed to quantify the possibility with a budget.  And straight to a spreadsheet I headed.  How would it be possible to cut our income in half?  Would we end up living in a box?

We have done many things to cut down expenses and I will be sharing those as I go.

The most important thing we have found with regard to a budget is to be honest.  We took a hard look at our spending and tracked it through mint.com.  Love Mint.  We could then pull averages for costs such as groceries or eating out.  And thankfully there was room to trim in many of these areas.  It wouldn't be easy but I was up for the challenge since it was a part of my new job description.  Knowing that my ability to stay at home rides on our finances keeps me nice and motivated.

After we had a realistic idea of our spending we started to look at ways to save -

Child Care 
Man, kids are expensive!  One of the main costs we cut was the cost of child care.  Our second mortgage as we liked to call it.  And truly it was.  Going head to head with the cost of our apartment.  Two children in child care, which we had done before, made my full-time job close to volunteering.  So with the cost of child care out of the way by pulling Ivy out and keeping Nilsa home we were left with a little breathing room but it wasn't enough to make ends meet.

We also found that we would indulge in babysitting quite often.  I think it's an important thing for us to do as parents - to work on our marriage and have a break.  But it's a cost that can be brought down with less frequency.  We also had been paying for after school care for Sanne but no longer needed to now that I was at home.

Groceries
Holy Moses - why were we spending so much money on groceries?  I have several theories on this.  One was that we would run into the store when we needed one thing and end up spending $40 and some change.  We also would buy more convenient foods because let's face it time is money.  We have now cut our grocery bill almost in half.  I now average spending $50-$75 on groceries per week.  I'll save how I have saved this much for another post.

Debt/Savings
We are hoarders with our savings.  This is probably a good thing in some respects but then we also have some debt hovering over us.  So we took a look at what made sense to pay on and what made sense to save on.  I would still like to meet with a financial advisor on this to really get a better understanding.  We also opened up savings accounts through ING for each of the girls so when they receive money as gifts we can have a place to be putting it specifically for each of them for when they are older.  We also designated a savings account for vacations and one for emergencies.  We seriously have like six savings accounts (hence the need for a financial advisor).

Anyway, that's the general low down on the start of the journey.  The next step was the implementation and that's where this blog comes in.  I'll be sharing different tricks and resources that have allowed our family to move from two to one income and live more with less.

Beginning

I have been working full-time in the non-profit sector since the week after I graduated from college in 2001.  During this time I moved states twice, gained a Master's certificate in Career Development, a Master's degree in Psychology, went through years of grueling infertility treatments and have welcomed three children into our family.  But it wasn't until a drive home from Minneapolis last summer that my husband and I really began the question of 'what if'.

In June 2012 I had been working long hours serving as the executive director a non-profit that I loved.  But the work was stressful and demanding and Nathan and I both agreed that I was no longer in balance between work and home life.  With Nathan being a teacher and two children at home with a third on the way we couldn't imagine the possibility of me staying at home.  But through the miles down that familiar highway from Minneapolis to Chicago we began to search.

On December 11, 2012 after the epidural set in while laboring to bring my third child into the world I realized that I was now a stay-at-home mom.  I had resigned from the position in November and announced it publicly at the beginning of December but those are just formalities.  My identity as a woman, a mother, a worker had shifted in this moment and the moments to come.

And here I sit - leaning in to my new identity.  With my work now focused inwardly to our family completely.  A new budget and a new life style.

This blog is not an effort to speak generally for women and the choice between work, home or a hybrid of the two.  Each journey is different and each family must decide what is most life giving for their home.  This is a journal of my experience, my transition and resources for those who are interested along the way.