We have ventured into new territory. Soup! One of the challenges we’ve faced is trying to make a variety of meals with limited ingredients. We are eating a good deal of bean, rice, chickpea, and tomato based foods. I am sure there are infinite numbers of meals that we could create, if we had the time to look.
While the meals we have made have been good, it requires more planning in advance than we are used to. On Saturday, I made a loaf of bread, a batch of wheat gluten, a pot of refried beans, and a soup that will feed us for two more meals. Today I made another soup for dinner that will last just as long. This is probably close to enough food for the remaining nine days. It helps to prepare the food in advance so we are not left without something to eat.
I believe that in some ways this will change the way we will make food beyond September. I went to the grocery store the other day to find inexpensive frozen peas and I spent some time wandering down the aisles. It is interesting how many prepackaged and frozen meals there are. Of course, they are fast and easy to make, and I am sure that some of them are quite tasty. Still, it seems sad that this, along with fast food, is the Standard American Diet.
Don’t get me wrong, there are plenty of days when we come home from work tired and the idea opening a can of soup or going out seems much more appealing than getting something together from scratch. Many times (before September) we would give in, even if we knew it was not good for us or it was more expensive than eating at home. I am also not saying that we will never eat prepackaged food again. However, I am still excited by the thought of knowing all of the ingredients in what we are eating.
Another benefit is that there is also considerably less packaging with the way we are eating and therefore less waste. We took the trashcans to the curb tonight and we had a full recycle bin (but we had not taken it to the street for two weeks) and our trash can had only 1 bag in it.
P.S. We made smaller tortillas this time and were able to get more out of the batch. That is why the cost has changed.
Breakfast: 3 Pancakes- $0.15 (Kerri had only 2), 2 TBSP Maple Syrup – $0.08
Lunch: Spaghetti – $0.30 ( pasta – $0.15, 1/2 cup sauce – $0.15)
Snack: 3 Tortilla Chips w/ Guacamole – FREE (Christopher only – Foraged from grocery store)
Dinner: 1 Bowl of Southwestern Tortilla Soup – $0.18, Salad – $0.15 (1/4 carrot – $0.03, 1/6 heart of romaine – $0.08, TBSP Garbanzo beans-$0.04), 2 TBSP dressing – $0.06, 2 Tortillas – $0.08
Christopher Total: $1.00
Kerri Total: $0.95
Donation Total: $652
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