Blog on saving money and living on a budget in CT.
Monday, December 1, 2014
Did some baking late yesterday, to help with this current work/school week. First: a pan of brownies with pecans (gifted to me), using my last box mix
I baked off the sugar pumpkins and froze the puree in 2 cup increments. I had a tad leftover, to which I added some banana puree to make these banana-chocolate chip muffins, substitiuting buttermilk and oil for the butter listed. I am hoping for another low grocey shopping week, so we are making do with what is on hand. I still have more banana puree left, I'll have to decide what I want to do with that. We still have enough bought bread for another day, but I will then have to pull out the ABM's and make some more.
Tonight's (Mon) fish supper is using one can of wild caught, Alaskan red sockeye salmon. I forget how much I paid, but I am guessing about $4 when it normally sells for well over $8. We haven't been able to have this variety for some time. I love how the brine from the can will color my white sauce a pretty pink color.
I start with sauteeing a large sliced onion, cut into slivers (I am using the 3/4 of a large one that remained in the fridge)with butter (tonight I am using stick margarine so as to conserve the butter). I will make a roux with some all purpose flour,
dill weed, black pepper before adding the 2 cups of brine plus whole milk (we're almost out of 1% so I took DS's whole milk as I had almost a full gallon).
Once this simmers, it will thicken.
This will be served over boiled potatoes. You can see that I have a variety in the cellar bin.
Microwaved, frozen, Price Rite store brand peas (USA product) with a pat of margarine will round out the meal. Simple, easy.