I make stock about once a month. One thing I do, during the month, rather than throw out veggie cast offs(carrot tops and peelings, onion skins, celery tops, etc) I clean them and I freeze them. Then when I make my stock, I throw them in. I don't like to waste anything and it saves me money.making my own chicken stock today- We had chicken last night for dinner. I saved the bones and wings and am boiling it up now with some veggies to make a stock. I have never done this before but it seems pretty easy. It cooks for 4 hours and I should have about 16 cups of chicken stock! Hope it tastes good.
I think this is a great idea. None of the grocery stores in my area have a salad bar though.I'm making spaghetti for dinner today. Instead of buying all of the produce (mushrooms, onions, peppers, etc.) that I needed, I picked them up from the salad bar. Everything is all ready cleaned and cut, saving time, and getting just what I needed saved money. It only cost .78!![]()
i'm making spaghetti for dinner today. Instead of buying all of the produce (mushrooms, onions, peppers, etc.) that i needed, i picked them up from the salad bar. Everything is all ready cleaned and cut, saving time, and getting just what i needed saved money. It only cost .78!![]()
To follow my last thread, I am wondering if you did anything that you consider frugal today?
When I only need a half or part of an onion (or bell peppers) for cooking, I go ahead and dice the rest of it up, put it in a freezer bag and freeze it. (Actually, I keep a bag going in the freezer most of the time and just add to it.) Next time I need diced onions, I just grab 'em out of the freezer. If I put the onions in the fridge they end up getting pushed the the back and ruining.