Blog on saving money and living on a budget in CT.
Monday, May 25, 2015
With ever increasing meat prices, we are turning more and more to alternative sources of protein, from eggs, to beans, and cheese. I do not wish to compromise on quality, however, so I continue to use my resourcefullness. Case in point: yesterday's second BIG SUMMER shopping trip to 2 chain grocery stores, yielded me a canister of Rosemary-garlic Parmesan (reserved for garlic bread), a baggie of assorted cheese ends from the Deli counter (still $2.99/lb), and a pkg of new, Sargento "tastings" label cheese. I selected Asiago. I used a large coupon to buy both the grated, seasoned Parmesan as well as the dinky wedge of Asiago, which is miniscule, compared to the image on the coupon. UPC told me that it costs $17.48/lb normally. It was on "sale" and I had $1 off coupon. I paid $1.89 for 3.25 oz or $9.30/lb. Simply a "bout de frommage" as the French say! Still, although pricey even after the coupon, since it's blended and stretched, it's fine. A little bit of good cheese goes much further than a ton of non descript cheese, IMO. Ok, my French blood is showing. : )
I also took advantage of a 99 cent loss leader on Kraft singles. Not my preference but perfectly suitable for burgers, which are on today's menu. To the right, is a 1/3 of a LB of Havarti with dill @ $9.99/lb. SOOO expensive, but buying what is probably 5-6 slices, we get a quality treat on today's lunch sandwiches. Below, are the 3 baggies of now shredded cheese for the freezer, with the baggie of Swiss (far right) being only topped up, as it was already pretty full, in the freezer. The baggie of mixed cheese ends containedL Munster, Swiss, Provolone and Mozzarella. I blended the 2 Italian cheeses with the aforementioned Asiago, making my own 3 cheese blend, Italian cheese. Great on pasta such as baked ziti, in Itallian Omelettes with tomato, in lasagna as well as topping pizza.