Blog on saving money and living on a budget in CT.
Sunday, June 28, 2015
Marked down apple-chicken sausage, the rest of some Havarti with dill and 4 eggs will be transformed into a quiche for supper tonight. Sides will be sauteed, mixed braising greens (a blend of assorted Kales, Swiss chard, Spinach) with butter and garlic, a green salad with choice of dressing.
While I am defrosting an entire package of sausages, and will brown all of them, half will be used for supper, the remaining half returned to the freezer for a future quiche.