The new woman's day appeared on my inbox. Some really good recipes for economical meals. Remember they have a magical figure for costs. Costs, I have found vary between states and parts of the country. Your availability and competition has a lot to do with how much you pay for food. I can only report what is happening in Seattle. Still, using a buy low and eat high mentality will service you well. It's no great surprise, our great grandmothers did it all the time. They got fruits, vegetable etc in the summer when it was low price or from the farm and canned to last the winter. It's the same concept. BUY YOUR NECESSITITY FOOD WHEN YOU CAN GET IT THE CHEAPEST, AND
BUY ENOUGH TO LAST YOU UNTIL YOU GET IT CHEAP AGAIN.
ITS A DIFFERENT COMCEPT. You are not necessarily buying just what you need for a weeks dinners except for perishables.
- I buy eggs once a month when I can find them for 1.25 a dozen on sale. They have a month pull date. I try to make it a point to have breakfast for dinner once a week.
- Dairy - sour cream and cottage cheese is cheapest at Costco and again , it usually has a month or so pull date. Milk I get when I can find it for 4/5 or a buck at Kroger stores.
- Meat or protein is best purchased in bulk ( whatever the proclaimed loss leader special is that week. Buy enough of that particular item to last you for a months worth of that meal. Ie :if you eat beef twice a week, you need 8 meal portions. Cook it and freeze it in meal sized portions if appropriate. Rotate in a four week cycle. You are spending less for meat and cooking it more efficient.
- Staples like flour , sugar etc I keep a reasonable amount on hand and look for sale when I'm getting low. My flour is low now because my daughter made play dough. Play dough is better home made because you can make it edible. Mlike you,never heard of a toddler eating it! LOL.
- Basic staples like tomato sauce, pasta sauce, pasta and other staple shelf ready items are bought when they are on sale. I keep a three to six months supply. When I see it dwindling, I look for a sale. When I see something like pasta sauce ( a staple here since it is a fill on if we are having meat and daughters are non red meat eaters) I buy it. The savings are remarkable. I have got ot as cheap as fifty cents. I never pay 1.59.
Some things I make from scratch. I don't make something that is really labor intensive or that I can get cheaper ready made. It seems the drought of several years ago is still having an impact on beef prices, as well as many other prices. As predicted, some ready made meats are cheaper than scratch. I am still able toget pork sirloin to cut self and whole chicken for reasonable prices. Coupons make other proteins within reason.
January costs were 64.00 a week. February is shaping up to be about the same. I was 85 gross one week and 40 the next. I am seeing a shortage of tomato on the pantry shelf and need to start a list of a few things that are running low. Vegetable oil and a few of those things I keep one ahead and replace them when I open the last one when prices allow.
The bottom line is NEVER pay full price for anything.
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