Ann Leach

What's for supper? I love being able to answer, "Look at the schedule!" It makes my life soooo much simpler. I always know what we're having because I already decided, days or weeks ago. I know the ingredients are in the pantry, fridge or freezer. And I know the food budget won't go over because by having a plan, I can stock up when the basics are on sale. I can keep some money back and buy a large, inexpensive, locally raised piece of meat and have it cut into pieces the size I need for my family. But how do I write a plan for the whole month?  I use a few techniques. First I set themes to each day of the week:  Monday - leftovers, Tuesday - beef, Wednesday - chicken, Thursday - pork, Friday - pizza, Saturday - soup, Sunday - chicken/fish. But of course, this is just a plan and isn't carved in stone. Sometimes I'll slip in a meatless night, sandwich night or whatever else comes to mind. But generally, the themes point me in the direction to go. And from h

Browsing the thrift stores regularly - this way I can keep an eye on stock, keep my finger on the pulse of prices, and occasionally pick up great deals like over 25 pounds of fabrics for just $25. Yards and yards and yards of calicoes, solids, knits, and pre-quilted fabrics to build up my stash. So far I've made nightgowns for Daughter, curtains, hot/cold rice bags, and gift bags. The stash has barely felt the loss. Meal planning  - (by the month), and then using the same plan for the next month, with only minimal changes. Knowing what is going to be on the menu in the upcoming weeks allows me to stock up when the basics are marked down. And I'm rarely caught off without the ingredients I need, but even on those days, I always have ingredients to make something. Dining out is a rare event for us, and it is an event, not just a slack-off. Putting out a garden - soon the holidays will be over and it will be time to plan next spring's garden... vegetables for the table, v