Try. Fail. Try again. Fail Better.

It feels terribly appropriate that I tried to search this quote to give credit to the creator only to be unable to find this exact quote. The only quote I could find was a very similar one by Samuel Beckett but not this particular quote. It tickles the back of my mind as something from a movie. I can just picture some wise male mentor character saying this in a deep gravelly voice that inspires the hero or heroine to go forward and succeed. Hmm… maybe I should search again… As amusing as my quote sourcing abilities are, that’s not what this post is about.

Do you ever get it in your head that you really, really want something? Ever want to do something nice for your spouse/partner? Well, I was in exactly that mood yesterday and neither venture ended in success. On the upside, I learned a thing or two about a thing or two. And I managed to make a stellar riff on shepherds pie… so success! But what were the failures? It all started with a cheesecake.

It’s been almost two weeks of doing keto and I am proud to say we are going strong. But cravings have a way of sneaking in when you least expect them. And there I was, sitting on the sofa registering for health insurance when what should pop into my brain like some culinary epiphany? Cheesecake.

Now I’ve never made cheesecake. I tried once a few weeks ago and it turned to custard with berry sauce over it. And in that case my failure was delicious. I didn’t get any pictures of that gooey disaster but believe you-me, it didn’t last long despite being cemented to the bottom of my pyrex cake pan. What do they call those? A beautiful disaster? Well, I’m gonna call it a delicious disaster.

So armed with the knowledge I’d gotten in that failure, I did a quick recipe search for keto cheesecake. Success! An easy to follow recipe! Huzzah! Okay, let’s look at this.

Filling:
24oz cream cheese
1 1/2 C sweetener
3 eggs
1 tsp Vanilla
1/2 tsp salt

That’s the filling. That’s it. How could I possibly mess that up? All the recipe said was to whisk together until smooth. So that’s what I did.

Crust:
1 1/2 C almond flour
1 tbsp flax
3 tbsp sweetener
3/4 tsp cinnamon
1/4 tsp salt
6 tbsp butter

That’s not too complicated either. The recipe said to mix together thoroughly then press into the bottom of a greased spring form pan. Bake for 10-15 minutes at 325 degrees before adding filling and baking for an additional 50 minutes.

So, let me say that none of this was an outright failure. It just wasn’t cheesecake like I know it. I wanted dense, sweet, cheesy goodness. What I got was a fluffy, custard-y sweet that vaguely resembles cheesecake. It tasted good. It just wasn’t what I was expecting or hoping for so it was a bit of a let down. Manny said it was delicious. We both agreed though, calling it cheesecake is a bit of a stretch.

So that’s the basics. But since when have I ever done anything basic? Nah. Plain cheesecake, or even plain not-quite-cheesecake just ain’t it. So before I popped that sucker in the oven I added a couple handfuls of pecans and some Lilly’s chocolate chips. But that’s not enough! I wanted turtle cheesecake! But how to make keto caramel? Well, I’d figure that out while it baked… in the oven it went.

On to the caramel! Pinterest informed me that this was the absolute best keto caramel recipe out there… so down the bunny hole.

Keto Caramel
1 C allulose
1 1/4 C heavy cream
1/2 C butter
1 tsp salt
1 tsp vanilla

The recipe said to combine ingredients in a high walled pot, stir to combine, and then let simmer for roughly 15 minutes. When caramelized the recipe said you could thicken using gelatin but I didn’t have the kind they said to use and they were very adamant that only that particular gelatin would work so I decided to slip a little xanthum gum in to thicken and lady’s and gents, that was my first mistake.

Did you know xanthum gum is very touchy? So after I had mixed my caramel into a gelatinous mass of gak-like grossness I did a little research. I had treated the xanthum gum just like I would corn starch or flour to create a roux. But oh no, let me tell you that was a mistake. Turns out xanthum gum has roughly 6x the thickening power of corn starch or flour. So I thought I was adding a little thickener when in fact I was creating a snot-like caramel flavored goo you wouldn’t let your child play with much less eat. Ugh.

I guess that’s where the title comes in. Try, fail. Try again, fail better. I haven’t tried to recreate the caramel yet but I will. Manny loves caramel so I will definitely be perfecting that recipe. I think if used sparingly xanthum gum could definitely work to thicken a caramel sauce, and next time I’ll be armed with all the knowledge of this attempt’s failure.

I did manage to eek out enough to stretch over my not-really-cheesecake. It sure was pretty even if it didn’t taste the way it was supposed to. And for that matter, it was delicious too, just not what I had expected. Thank goodness dinner was a roaring success otherwise I would have felt very dejected by yesterday’s failures. I think yesterday I just wanted normalcy and I wasn’t quite ready to accept “normal” keto foods as the new normal yet. So I browned hamburger and whipped some cauliflower and added all the cheese and spices and herbs and put it together to bake. The end result was a delicious dinner of keto shepherd’s pie that racked in at about 5g carbs per serving. It was everything we needed.

So yesterday was an adventure. I normally do a lot of baking and cooking on my days off but I think today I’m just gonna take it easy. Dinner tonight is gonna be a stir fry of chicken and cabbage with a spicy peanut lime cilantro sauce. And desert? Well, even custard-cheesecake is better than no cheesecake.

Work tomorrow will be a breeze. We’re going to enjoy the left over shepherd’s pie for dinner after but to get me through I have perfect keto’s instant french vanilla coffee, their cinnamon roll bars, and their hazelnut chocolate nut spread. Keto made easy! And the items were completely free thanks to the thank an essential employee give away Perfect Keto did to show appreciation for essential workers during the covid-19 pandemic. Thank you Perfect Keto!

Leave me a comment with your best (or worst) cooking fail! As always, take care and God Bless!

Getting Creative in the Kitchen

Buckle up friends, this post is gonna be a recipe dump!

Yesterday morning as I was lying in bed, slowly waking up I asked Manny the same question I ask every day when it’s my turn to cook, “Any requests for dinner?” His response, “Something vaguely Asian.” Due to a recent conversation where he admitted to being vaguely off rice for the time being that limited me a bit. So what to make? Well, this kid has had egg rolls on the brain. So, in need of a grocery run anyway I hopped in my car and went to the store to buy the necessary items to make us a delicious dinner.

In the end I made cream cheese wontons, egg rolls, and stir fried yakisoba noodles with vegetables. Other than the wrappers for the wontons and egg rolls, I made all of it from scratch too. (Which I’m actually quite proud of.) There isn’t much more to be said about it, so let’s jump straight in with the recipes! Here we go!

Easy Cream Cheese Wontons
1 packet pre-made wonton wraps
2 8 oz package cream cheese or neufchatel cheese
2 tbsp chopped garlic
*Full recipe makes about 4 dozen wontons. I made half.

Place cream cheese in a microwave safe bowl. Microwave on high for 30 seconds or until soft enough to stir with a spoon. Add chopped garlic. On clean dry surface separate wonton wrappers. Place a spoonful of cream cheese mixture on the center of each wrap. Dip fingers in water and place small amount of water on each corner of the wonton wrapper. Gently pull the corners up and press together. Place on an ungreased no-stick cookie sheet. Bake at 300 degrees for 8-10 minutes. Dip in sweet and sour sauce and enjoy!

Simplest Sweet and Sour Sauce
1/3 C brown sugar
2 tbsp ketchup
1/3 C and 2 tbsp water divided
1/4 C lime juice
1/2 tsp salt
3 tbsp rice vinegar
1 tbsp soy sauce
2 tsp corn starch

In a small sauce pan combine all ingredients except for the 2 tsp corn starch and 2 tbsp water. Heat on medium high until boiling. In a separate bowl combine 2 tsp corn starch and 2 tbsp water. Make sure the water is very cold. Whisk smooth. Slowly pour into boiling mixture in the the saucepan, being sure to stir thoroughly the entire time. Remove from heat. Pour into a jar for saving. Recipe makes roughly 8 oz of sauce. Serve warm or cold.

Vegetable Egg Rolls
1 package egg roll wrappers
1/2 package matchstick carrots
1/4 head finely shredded cabbage
1/2 large onion finely chopped
1 cup finely chopped broccoli stems
1 tsp garlic
1/2 tsp finely chopped ginger
vegetable oil as needed

In a large oiled skilled combine ingredients over medium high heat. Cook, stirring frequently until the vegetables are tender. Remove from heat and cool. On a clean dry surface lay out egg roll wrappers. Place 1/2 C vegetable mixture in center of each. Pull the two side corners in and stick them together using a small amount of water. Next pull up the corner closest to you and fold it over the first two corners and the vegetable mixture. Gently, so as not to rip the wrapper, roll the egg roll until there are not more corners left. Fix last corner down using a small amount of water. Place on ungreased non-stick cookie sheet and cook until golden brown at 350 degrees. Takes about 20 minutes.

Spicy Peanut Sauce
1 tbsp soy sauce
2 tbsp peanut butter
1 tbsp brown sugar
1 tsp chopped garlic
1 tbsp sriracha
1 tbsp lime juice
1 tbsp rice vinegar
1 tbsp vegetable oil
1/2 tsp salt
1/2 tsp pepper

Whisk all ingredients together in a bowl. Store extra in a jelly jar. Makes about 4 oz. Serve cold.

Noodle Stir Fry with Peanut Sesame Sauce
1 package yakisoba noodles
1 head broccoli chopped
1/2 head cabbage chopped
1/2 package matchstick carrots
1 1/2 large onions chunked
1 package tempeh chunked
2 tbsp butter
vegetable oil as needed
1/2 cup frozen peas

In large skillet combine vegetables and oil. Cook over medium heat until vegetables are tender. In small non-stick pan combine butter and tempeh. Fry on high heat until golden brown stirring often. Add to vegetable mixture. Microwave packet of noodles for 1 minute on high. Add to vegetable mix. Mix sauce recipe below, add to skillet. Serve and enjoy!

2 tbsp soy sauce
4 tbsp peanut butter
2 tbsp brown sugar
2 tsp chopped garlic
3 tbsp sriracha
4 tbsp lime juice
4 tbsp rice vinegar
1/2 tsp salt
1/2 tsp pepper
2 tbsp roasted sesame seeds

Whisk together all ingredients in a bowl. Pour over stir fry. Serve and enjoy!

And that’s it. I know it looks like a lot. This meal is a bit putzy if I’m being honest. All together it took me about 2 hours to create but it was a delicious treat. Definitely not something I’ll be tossing together on a regular basis or when I’m strapped for time but delicious non-the-less. I hope you enjoy and as always, take care and God bless.

Chicken Parmesan

This week Manny and I went grocery shopping and as we were in the store, shopping from our list, we realized we didn’t have a plan for dinner. We were in the meat section, looking at the selection of chicken and Manny suggested we team up and make Chicken Parmesan. So we did. I made the sauce and Manny did the chicken. We decided to cheat and buy a loaf of garlic bread instead of making pasta so that was simply a matter of heating it up. Dinner was delicious, making it was fun, and it ended up being something of a much needed date-night in the end.

Chicken Parmesan
4 boneless skinless chicken breasts
1 C shredded mozzarella and provolone mix
Panko Bread crumbs
Flour
Salt and pepper to taste
1 Egg
1/4-1/2 C canola oil

1 jar spaghetti sauce
2 large onions
2-3 tbsp red wine vinegar
1 tbsp garlic
1 tsp red pepper flakes
1 tbsp sugar
1/2 tsp italian seasoning mix
1/2 tsp basil
1/2 tsp salt
1/2 C water
2-3 tbsp olive oil

Preheat oven to 350 degrees. To make your chicken you will need a meat mallet (we used a hammer). Pound your chicken until it is an even thickness all the way through. Dredge you chicken through a mixture of the flour, salt, and pepper. Next dip in a well beaten egg, making sure it is completely covered. Then coat in Panko. Warm oil until very hot in a skillet on medium high heat. Add chicken. Cook on either side until Panko is golden brown. *The chicken will not be cooked through yet* Place chicken on a cookie sheet and cover liberally with shredded cheese. Bake until heated through to 165 degrees being careful not to rest your thermometer on the cookie sheet when temping. If you don’t have a thermometer you can always do the old standby of cutting open one piece to make sure it is cooked through. Baking time will depend on the thickness of your chicken.

While your chicken is baking you can make the sauce. Most recipes call for the chicken to be cooked in the sauce but Manny and I prefer a crispy chicken so we made it this way instead.

Dice your onions and place in a skillet with olive oil and garlic. Cook on medium high heat until the onions are caramelized. Reduce heat to medium low and add red wine vinegar to deglaze the pan. Add spaghetti sauce, rinsing jar with a little water and adding that to the skillet as well. Stir in spices. Allow to simmer until meat is done. Serve over chicken and enjoy! We had ours with garlic bread and it was absolutely scrumptious!

In this crazy world we’re living in, I hope you are all taking time for yourselves and for the people you do get to have in your life. Keeping relationships healthy is so important during this time of social isolation. So plan a date night and make it something special. Or cook as a family. Find something to be grateful for instead of feeling down over what we’ve lost. And as always, take care and God bless.

Grab and Go

Mini Pot Pie

We do our absolute best to be as frugal as possible and have been trying to do so for some time. But one thing both of us struggled with was wanting the convenience of eating out. When I was not working I didn’t struggle quite so much with this. Now that I’m back to work and we’re rocking out the same schedule, it is actually hard to come home and cook.

Even with me working we want to be as frugal as possible. Simple fact, no one knows what will happen in the world in the coming days, weeks, months, and sadly, even years. So, we want to be as smart as possible. One simple way to save money is for us not to eat out. And of course simple does not necessarily mean easy.

So how will we continue to save money even with us both working? Well, prep work is definitely involved.

The plan is this! Our crock pot is about to get the workout of it’s life. And other than that I will have as many ready to go, easy to eat meals and snacks ready for us as I can without creating unnecessary waste. If we can have things prepped and ready to go for our work week, it’ll make sticking to our resolution that much easier. We were given a TON of food storage for my bridal shower so we have the storage to do it. All that’s left is making the food. This is what I came up with.

Mini Pot Pie

Filling:
1 lb meat of choice cubed (I used venison but you could use really any that you want)
5 C water (divided)
1/2 C peas
1/2 C corn
3 medium potatoes cubed
2 medium carrots, cubed
1 onion diced
dollop fresh garlic
pinch of rosemary
pinch of thyme
1 bay leaf
salt and pepper to taste
2-3 tbsp cornstarch or flour

In a large skillet brown meat on high in a little olive oil or any fat of your choice, adding a little salt and pepper. Add onion and garlic, reduce to medium heat and cook until onions are caramelized. Add rosemary and thyme. Pour in 4 1/2 C water. Stir. Add vegetables and bay leaf. Cook on medium low heat until well cooked. Remove bay leaf. In a separate bowl mix 1/2 C cold water and 2 tbsp cornstarch. Bring pot back up to a full rolling boil and slowly add your water/cornstarch mix, stirring constantly as it will thicken very quickly. Turn off heat and set aside.

Simplest Pie Crust

2 1/4 C flour
1 tbsp sugar
1/2 C milk
1/2 C + 1 tbsp oil

Mix dry ingredients. Add liquid all at once, mix through. Roll out between wax paper or pie crust sheets. Voila! Done!

This pie crust recipe is simple, fool proof, and delicious. It is a little on the dense side which is what we want for these mini pot-pies as it would really stink to have the filling seep out from super fluffy pie crust!

So for the remainder of the recipe! I used a tart dish but you could use a muffin tin or actual mini pie tins. Roll out your pie crust and cut to fit your chosen pan. Fill with gravy mixture. Roll out a second layer of pie crust. Cut again. Place on top of each mini pie and pinch the edges to create a crust edge. Bake at 350 degrees until golden brown. Remove from heat and let sit until cool. Remove from pan. Package and store as you like!

Next up! Bran muffins and breakfast biscuits! Keep checking in to get those recipes in the next couple weeks. And as always, take care and God bless!

Dirty Rice

Today a new challenge fell in my lap. Little did I know this morning when I asked my fiance what we should have for dinner I would be researching a food I’ve never made and creating a new recipe from scratch! See, this morning I asked Manny what we should have for dinner. In our house this means, pick a protein and I’ll do the rest and sometimes he’ll give me some ideas of what I could turn that protein into. He said I should make whatever we have the most of which is in fact venison. So I went in the freezer and grabbed the first package of venison I found which just happened to be a pound of venison hamburger. If you’re starting to get squicked out by the prospect of deer meat, take a deep breath. You don’t have to use venison. You can easily substitute traditional hamburger or even leave the meat out entirely to make a delicious vegan/vegetarian version of this meal!

We had gotten a rice cooker as a gift at my bridal shower and Manny has been dying to try it out so he suggested I make a big pot of rice, half it, make dirty rice tonight with the hamburger and tomorrow we can make fried rice (which will be another adventure I’ve never been on!) So that’s what I’m doing! Tonight is my version of Dirty Rice and tomorrow we’ll see how I do making Kimchi Fried Rice.

Sorry to have had to put the introduction before the recipe this time, but let’s get into it!

Dirty Rice

2 C uncooked rice ($0.70)
3 C water (free-ish)
1 C mixed frozen veggies (peas, corn, lima beans, green beans, and carrots) ($0.33)
1 can dark red kidney beans ($0.48)
1 lb hamburger ($3.71)**
pinch cayenne (< $0.01)
pinch black pepper (< $0.01)
1 tbsp paprika ($0.12)
1 tsp fresh garlic ($0.06)
1 small onion ($0.16)
cajun seasoning to taste (I used a lot… like a lot a lot.) ($0.05)
Total without beef: $1.90
Total with beef: $5.61

As mentioned above, I was working with a rice cooker, so first step is to start the rice. If you don’t have a rice cooker you can make your rice in a pot. Remember to rinse your rice though in order to get excess starch off and make the texture more pleasant.

In a separate pan brown hamburger with the spices and the onion. Strain kidney beans and add to pan along with vegetables when the meat is done browning. When rice is done add rice and mix. Eat and enjoy! We topped ours with Franks hot sauce and it was absolutely delicious!

As always, prices are an estimate. Obviously the venison also does have some cost as well. Best I could figure our venison cost about $0.58 a lb. This of course does not take into account time for hunting or processing. I come from a hunting family and hunt myself so it makes sense for us to use a lot of venison. All recipes involving venison can easily be made with beef or even pork sometimes.

Why venison?

For me, I’ve grown up hunting. It was a think I did with my papa before he passed away and a thing I continue to do with my dad. This year Manny decided to try it and although neither he nor I got deer it was still a fun experience and we will likely continue to hunt as we are able in the future. On a purely humane note, I like to hunt because I know how the animal was killed. If done correctly hunting can be very humane. Instead of living in big corporate pens, raised with the sole purpose to be someone’s meal some day, the deer get to live free and wild. A good shot can kill a deer with a single shot. This means the animal gets to live a free, wild life and have a humane death.

Venison is also really good for you. It is higher in protein than beef, with 26g per 3 oz as opposed to only 22g per 3 oz in beef. Additionally it has only 2.7g of fat per 3 oz serving instead of the whopping 13g in beef per 3 oz serving. Venison is high in vitamins B6 and B12 AND it’s high in iron too, making it a great choice for people who struggle with anemia. Plus, it’s organic and free of hormones and chemicals.

Whether you make this recipe with venison, beef, or no meat at all, it’s a delicious zippy meal to get you through on these chilly spring days. Let me know in the comments what you think! And as always, take care and God bless.

One-Pot Wonders are Indeed Wonderful

Spicy Beans and Rice

Nothing’s worse than when a blogger makes you scroll for ten freaking years just to find the recipe hidden in the depths of their post. So let’s get to the good stuff right away, shall we? And if you like what you see, do me a solid and read the rest after.

2 C rice ($0.70)
4 C water (free-ish)
1 can diced tomatoes w/habeneros ($0.99)
1 can pinto or black beans ($0.66)
1 C corn ($0.33)
1/4-1/2 C lime juice ($0.06)
1 tsp cumin ($0.14)
salt and pepper to taste ($0.05)
1 ring spicy smoked sausage ($2.98)
pinch dried or chopped cilantro ($0.09)
1/4 C salsa verde ($0.62)
Total: ($6.62)

Prepare sausage by cutting on a bias, cubing, dicing, whatever you want to do! In a large pot crisp up your sausage on medium-high heat. When browned add rice, water, and the can of diced tomatoes. I used Ro-tel brand for the tomatoes and habeneros and since I do not like chunks of tomato I pureed the whole thing before adding it but you could do either way. Reduce heat to medium-low. Next strain your beans, you can use pinto or black beans, and add these to the pot. Make sure you stir periodically. Add corn and lime juice. How much lime you use is up to you, I prefer a more limey taste so I did more. Next add cumin, salt, pepper, and cilantro. Cook until rice is done. Serve in a bowl with salsa verde as a garnish. Enjoy!

I don’t care for the chunks in salsa either but love the flavor so I also pureed this. Please be aware if you do the same it will make your salsa more spicy if it has pepper seeds in it as the seeds hold a lot of spice and when broken up they can get VERY spicy.

Pro-tip for rice preparation! Get a fine mesh strainer, we got ours from the dollar store, and strain your rice in cold water before cooking to get the excess starch off. This will make your rice not as mushy as it cooks and makes the overall texture of the dish more enjoyable.

So now that we have the recipe done, I’d just like to do the disclaimer that the prices are an estimate based off the current running price for that item in my area… which may not be your area… so don’t quote me on the prices. Also, I broke down what the full packages would cost if you split it up for what the recipe calls for. There are ways to make this cheaper. If you leave off the sausage the whole cost goes down to $3.29. A delicious one-pot meal that can easily be made vegan.

We had this meal last night for dinner and it really did hit the spot. Cold weather with a dreary drizzle and a beastly wind made the warm spice of this exactly what the doctor ordered. It was a little bit of a learning experience because I hadn’t realized how blending the salsa would affect it until too late and had added too much to my own bowl. Thank goodness my fiance was happy to help me out cleaning up the remainder that I couldn’t finish!

So give it a try, let me know in the comments what you think of it! And as always, take care and God bless.

Enter the Kitchen

The best place to begin is… well… the beginning. So let’s start there. This morning I woke up to the ping of an email, an email that would send my heart straight through my stomach and down so low it sat in my butt for a few good hours until I could work up the courage to move on and face the world again. Maybe that’s being a little dramatic but for real, it was an oddly earth shattering if very politely worded email informing me that the latest job I had lined up had fallen through much like all of its predecessors.

See last week I quit my job. I was an advocate at a very well respected domestic violence shelter but I was working overnights and quite frankly it was doing it’s best to kill me. I had been sick for the better part of two months, permanently exhausted, experiencing migraines that would last anywhere from one to six days (that’s right, DAYS, not hours) and my mental health was deteriorating at a rate that frightened myself and my fiance. So the decision was made. I needed to quit my job. Not wanting to be completely impulsive, I reached out to a former job and asked if they would hire me back and they assured me yes, they would. So I put in my notice and exhausted but hopeful, waited for my last day.

You know the saying “out of the frying pan and into the fire?” Well that’s kind of what happened here. I was no sooner done with my job than the new one I had lined up fell through. Never one to dwell for long, I cried for a couple hours, questioned my life choices, and then started applying for jobs. I had decent luck too. Twelve years of food service experience and roughly sixteen of customer service and I was pretty marketable. Within a couple days I had two job offers and although not life alteringly awesome, they were workable. Then Covid-19 became truly worrisome and the world stopped turning.

Again, maybe that’s a little dramatic, but that’s kind of what it feels like right now. On Friday I drove to a neighboring town to do some grocery shopping and while I was driving I was hit by the complete and all encompassing awareness that we are in fact living through history now. Whatever camp you’re in as far as Covid-19 is concerned, you would be hard pressed to deny that what we are currently experiencing will change the world and make history. Years from now they’ll teach our grandchildren about this pandemic in the same way that we were taught about Spanish Influenza and dare I say it? the Plague. A person should always be hopeful but as someone with a degree in history, I can’t help but feel I am reading the writing on the wall when I say hard economic times are ahead of us. If pressed to make a prediction, I would say that Covid-19 will affect the economy for years and that the recession in the early 2000’s was nothing compared to what lies before us.

Which brings us back to that email from this morning. Due to Covid-19 the country has ground to a stop. One could argue that the world has ground to a stop but I will stick to what I know and that is my own country. There’s something very heavy about being able to watch not only your president but also your governor, and your mayor declare a state of emergency. Piece by piece normal day-to-day life has slowed to a grinding halt, closing restaurants, bars, theaters, schools, daycare, and literally anything non-essential. And like a puff of smoke those two job offers I had disappeared.

Here I must insert another bout of crying and questioning life choices but I am very lucky in that I have been blessed to have the sweetest, most supportive partner to go through life with. My fiance has listened to me cry and freak out and wonder where on earth we’re going to get money to take care of things; then, when I’ve cried myself out he holds me close and tells me how we’ll make it. The number one and most crucial part of how we’re going to make it, is that we are going to get through this together. Second, he has a job that pays decently and there is generally no shortage of potential overtime. Cash will be tight but we should be able to meet our bills and make ends meet. Thirdly, given the fact that I have pretty bad asthma and the common cold can at times cause distressing airway problems, maybe this is for the best. So, based on a joint decision, I stopped looking and put the frantic search for work on the back burner until the pandemic clears up. My top priority now, is to keep our house, manage our finances, and ensure we have good food on the table every night.

Right here I would like to just say that I have never in my life looked down on stay-at-home moms or house-spouses but that has never before been an option for myself. I didn’t meet my fiance until I was thirty and by then I had long since come to terms with the fact that whatever I wanted in life I would provide, at least financially that is. Not working for financial gain was an utterly foreign and ultimately impossible concept. Because life costs money. Unless you live in the woods on land that is fertile and dotted with productive farm animals, life costs money. Rent, groceries, cars, gas, medicine, insurance, phones, internet, water, electric, etc. The list goes on and on. But we’re now in a place to have me stay home for a few weeks and I refuse to not be productive during this time. I love to cook and bake and keep house and I also love to write. So I thought, why not combine those passions and keep a blog of my adventures in frugal housekeeping. Here we go!

My name is B. I am currently unemployed and waiting out the pandemic in one of hundreds of cities affected across the United States. When life gives you lemons you make lemonade… or lemon bars… or lemon meringue pie… or lemon rice… or lemon chicken… you get the point. Click follow to get the latest in my frugal adventures. New posts daily. Comments are love. And as always, take care and God bless.