FRUGALITY- "Prudence in avoiding waste." (

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!

Monday, November 7, 2011

Saving on Holiday Menus

Hello all! I know it's been a while, but things have been hectic!

Anyway, now that Halloween is over, Thanksgiving is definitely on its way and that means the good china's gonna get washed and used (after 364 days of being ignored... You know you're guilty! I am!)

It also means... parties, food and extra money to spend! So how do you deal with all that and still have a great Thanksgiving? Simple!

PLAN your menu and theme- don't go overboard! Stick with what you know to make with maybe a quick new dish to add/replace or update last year's choice. Simplify your theme, for example, every year, I choose one holiday element to represent like autumn leaves. I put all kinds of leaves everywhere, just like when you step outside a crisp, windy, Autumn day...

RENDER a sitting chart/food location- if you don't know it yet, render is a considered plan often shown thru drawing. To make sure that you know how many people can fit in what table or where the table should be that way you can plan for any additional table and/or chairs to purchase.

ASSUME that everyone can come- when you make your list, revisit it twice and finalize then plan your shopping and menu as if all will come plus a few unplanned guests. For example, if you decide you can fit in 12 people and have chosen which 12, make enough food and space for 15. No surprises, better evening!

YOU are the host, you are in charge- do not let all the guests just come; allow them to help beef up either the dessert or appetizer table, but make sure that they don't bring too many extras or you'll end up with too much food, not much fridge space and wasted budget. A very full fridge is not an efficient fridge. Food will go bad faster!

STICK to your budget!!!- I can't emphasize this enough. Thanksgiving is about food, but with all the sales, you can easily be blinded into buying more than you need, much less will eat!

Ok, if you follow these steps, you are off to a great Thanksgiving. I know I am! Now go do yours! Go on!

Til next time!

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