How do you deal with" very little" or "no money" situations?
Why This Blog?
- I am on a pretty strict food budget; I also pray that my family and I will never go hungry, so after so many years of being creative with limited food supplies and money (including a three-pound whole chicken turned into 13 meals for the 5 of us), P-R-A-Y-S became a food and household budget philosophy. It can be anything that keep you in line with your budget. Like PORTION, ROTATE, ANTICIPATE, YELL (from joy of having money left over) and SAVE. Each post will show how this philosophy was broken down with every dish and budgeting I share. So hold on to your wallets and stay tuned!
Thursday, August 26, 2010
How do you deal with" very little" or "no money" situations?
Thursday, August 19, 2010
EVOO, Canola, Vegetable, Corn, Peanut, Butter, Lard...
Storing Fats and Oils
Oscar A. Pike, “Storing Fats and Oils,” Ensign, June 1999, 71–73
Anyone who stores cooking oil knows how quickly it can develop “off” odors and flavors, a state called rancidity. An understanding of the causes of rancidity and proper storage conditions can help us enhance the storage life of cooking oil and other foods containing fat.
Some populations throughout the world obtain too many of their calories from fat and are striving to limit dietary fat. Nevertheless, we all need some fat in our diet from the standpoint of nutrition and taste. With respect to nutrition, certain fats are required in the diet for growth and good health, and fat is the “carrier” for certain essential vitamins. Regarding taste, many of the textures and flavors of foods that make eating enjoyable are attributable to, or carried by, the fat.
Storage conditions that affect the deterioration of fats, oils, and food in general are summarized in the acronym HALT: Humidity, Air, Light, and Temperature. Reducing exposure to humidity, air, light, and warm temperatures will prolong storage life. Proper food packaging can reduce or eliminate moisture, air, and light. Newly opened oil should be left in its original container or be placed in a clean container, since even a small amount of old oil mixed with fresh oil will hasten rancidity. Temperature dramatically affects the storage life and quality of fats and oils. Some fats, such as butter or margarine, can be frozen to prolong storage time. All fats, oils, and foods containing fat keep better in a cool area of a house, such as a basement.
Fats and oils vary in their ability to store for prolonged periods. Generally, shortening can be stored for several years, whereas cooking oil must be rotated more frequently. The storage life of fats and oils and foods containing them varies widely for several reasons: (1) storage conditions differ, (2) expiration dates differ, (3) most food products contain a mixture of different kinds of fats that vary in stability, and (4) individual consumers differ in their ability to tolerate rancidity. What may taste acceptable to one person may taste unacceptable to another. However, almost everyone can detect rancidity when only a very small amount of fat or oil has deteriorated. Thus foods containing even less than 1 percent of fat or oil can have a reduced storage life because of rancidity.
Food storage rotation, important in avoiding rancidity, is easier when we buy and store the types of foods we are accustomed to eating. In the United States, an average adult consumes each year the following approximate amounts of dietary fat in these various forms: 24 pounds in cooking and salad oils and mayonnaise-type dressings; 23 pounds in shortening and frying fats; 20 pounds of dietary fat from meat, poultry, fish, and cheese; and 13 pounds in butter, margarine, peanut butter, and other foods.
Obviously an ideal list of what everyone must store does not exist. Differences among countries, cultures, climates, and individual preferences require flexibility in food storage. Still, an understanding of the causes of food deterioration and proper storage conditions is helpful in maintaining quality food storage.—Oscar A. Pike, associate professor of food science, Brigham Young University, Provo, Utah
Tuesday, August 17, 2010
We got our new house back in March. Our Family Room looked like this- white and blah
By starting to place items that might work, the idea solidified in our heads. So we got started...
Here's our (almost) finished Family Room:
English table with tropical feel-JC Penney; 80% off + $10 off
Even designers go through much research in finding just that right piece to bring out the theme of the room without being too loud or garrish.
With a sharp eye on deals for pieces you absolutely want, you can soon enjoy the room you've always envisioned. Happy designing!
Wednesday, August 11, 2010
Monday, August 9, 2010
Sunday, August 8, 2010
Oftentimes, it's easier to find a pro or expert to get the job done.
Our main problem: Our kids help us fill this closet and a very busy household.
Our incentive: We were starting a 10-day NO EATING OUT or SHOPPING.
Well, we got the pantry organized tonight. Thanks to my great hubby, Mr. Man!
This is just right before we got started in reinforcing some shelves... We had to take stuff out as you can see...
This is my "oh-so" gorgeous hubby making sure those shelves will stay put. There he is testing out the new layout... Almost done!
And the afters! Doesn't my pantry look ready for a 10-day raid? Mr. Man did such a great job, "thank you, Mahal!"
Above is the left side where we put the cans and heavy stuff, and below is the right side where the lighter stuff now resides! And look, an empty container! Yay!
One of our children have many food allergies and maintaining a strict "hide the nuts" policy have to start in this closet for his safety. Making each inventory more visible and accessible, our son can help grab stuff out without any danger of being exposed to any nuts. Thank goodness he's not "nuts dust" allergic-purely skin contact and direct ingestion.
I'm off to tweak the menu for the week as we found a lot of goodies we'd rather eat! We're off to a good start with our family project!
NOW TO THE PRESENT...
As you can see in the pictures, the pantry is full of things we eat and use. It housed both our Food Storage, Everyday Stock and Non-Food Items. Since it was the only closet for all of our needs, we decided to be really organized about the space.
We partitioned using FREQUENCY, PURPOSE, STORAGE, TEMPERATURE SENSITIVITY. (it is upstairs so naturally, it is a bit warmer). Food Storage on the bottom and back shelves, Everyday Stock in middle shelves while non-food items are up top since we have our children help us bring stuff up and down this closet.
So, we... PONDERED about our needs and space. Then we REDESIGNED to have easier ACCESS for even two people. We no longer had to YANK what we needed at the higher shelves since we place a step stool inside and since we were set on a 10-day shopping hiatus, this new setup, made our experience SIMPLE and SUCCESSFUL!
Good luck to your own organization projects!