50p a day til Christmas - healthily?! Weezl's next challenge...

carriebradshaw

I wouldn't be too worried weezl cos most days you are under budget aren't you,so that would even it out over the week surely ?

Welshwoofs

Great thread. It's so amazing to see that it's possible to cut right back without living off gruel

I thought I'd add my two-penneth worth and hope these are of some use to people.

Firstly, I've seen a posts about Marsh Samphire. You'll find this plant in salt marsh areas, especially coastal mud flats. It's at its very best right now, by mid August they're too woody and are starting to flower. The Samphire plant looks like this:


Eating fresh you can either blance for 2 minutes in boiling water and toss in a little butter. I also use it fresh in stiry-frys. To keep the samphire longer, pickle.

When picked, try and pinch off just the shoots rather than pull up the whole plant which is detrimental to the environment.

Pickled Samphire
1.5Kg Samphire broken into 5-6cm lengths
800ml Pickling vinegar
300g Salt

Discard any woody stems and ensure that your 5-6cm lengths of Samphire are the tender shoots. Spread them on a big shallow dish or tray and sprinkle with the salt. Leave for 24hrs then rinse thoroughly to remove salt traces.

Put the Samphire in a pan with the vingar, bring to the boil and cook for 2 minutes.

Pour into steralized, packing tightly and seal.

---

On the foraging front another goodie at this time of year is pignuts, which are the tubers of a plant which looks like a short, very delicate cow parsley. They have a subtle chestnutty flavour and are great sliced up in stir-frys instead of water chestnuts.

shaz_mum_of__2

Whooaa 34p

Steady on:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

Dont worry sure you'll come under some days to compensate .......................i can't believe i just said you could knock 34p off a budget of 50p but i do believe YOU will:D

Did i miss your spends for friday?? i know you said you would update us

Shaz............

weezl74

cocalls wrote: »

Dont worry i'm sure you'll be fine w/ your challenge are you allowed to use coupons by the way to get money off and have you tried the freebies board for free sashets of stuff.
(btw I notice that mr weezl didn't have any fruit or veg yesterday (apart from jam!)
I made your pate earlier today it was delish!!

Yes! That's true! He had his it's the weekend so I'm gonna graze on whatever I like!

He says he normally does, so he thinks he's generally balanced. And was starving yesterday, so wanted to eat treaty food!

Money off coupons would be fine, but I only seem to see them off branded stuff, and therefore not worth it....:D

weezl74

Welshwoofs wrote: »

Great thread. It's so amazing to see that it's possible to cut right back without living off gruel

I thought I'd add my two-penneth worth and hope these are of some use to people.

Firstly, I've seen a posts about Marsh Samphire. You'll find this plant in salt marsh areas, especially coastal mud flats. It's at its very best right now, by mid August they're too woody and are starting to flower. The Samphire plant looks like this:


Eating fresh you can either blance for 2 minutes in boiling water and toss in a little butter. I also use it fresh in stiry-frys. To keep the samphire longer, pickle.

When picked, try and pinch off just the shoots rather than pull up the whole plant which is detrimental to the environment.

Pickled Samphire
1.5Kg Samphire broken into 5-6cm lengths
800ml Pickling vinegar
300g Salt

Discard any woody stems and ensure that your 5-6cm lengths of Samphire are the tender shoots. Spread them on a big shallow dish or tray and sprinkle with the salt. Leave for 24hrs then rinse thoroughly to remove salt traces.

Put the Samphire in a pan with the vingar, bring to the boil and cook for 2 minutes.

Pour into steralized, packing tightly and seal.

---

On the foraging front another goodie at this time of year is pignuts, which are the tubers of a plant which looks like a short, very delicate cow parsley. They have a subtle chestnutty flavour and are great sliced up in stir-frys instead of water chestnuts.

Hello Welshwoofs and welcome :hello:

ISOM bought some of this from the market and we cooked it just now at mine, spookily, to see if it's worth a foraging trip. We'd have to do a 45min journey each way, so it'd need to be good!!!

We think we probably will tho!

shaz, fridays stats were very good, 10p pached egg on 2 toasts for my brekkie, 2 slices toast with houmous lunch 2p and my FREE dinner!

Mr weezl 4p brekkie, 4 rounds toast with marmalade, 6p lunch sarnie and cake, and saag aloo and rice, 24p dinner (contains 4 of his 5 a day, and jammy sponge for pud, 4p.

day's total 54p. Oh I've just realised that makes up for yesterday's overspend! Hoorah!

I will give some more thought to Mr W's veggies tho, tis a good point. It's hard to get enough calories into him if he fills up on veg. And he has a 6 pack, which he hasn't had since he was 18!!!

Weezl x

zarazara

todys lunch was HM chese and onion bread dipped in olive oil with olives and sliced tomato in balsamic vinegar. I reckon it was about 12p per person

redsquirrel80

Had to get a few bits from Tesco - found they had Value bananas reduced to 41p a bag, so got two bags - 16 bananas, works out at just over 5p each My receipt seems to have vanished in the ten minute journey home.. but I spent £5.08 on the bananas, Value version of weetabix, toilet roll, deodorant, painkillers, courgettes, tin of tomatoes. I go on holiday at the end of the week so not sure if I'll eat 16 bananas before then, may have to freeze some!

shaz_mum_of__2

weezl74 wrote: »

£7.09!!!:eek::eek::eek:

oh dear. I need to go have a little lie down. Tell you about it tomorrow!

Love Weezl x

i was referring to this ,you posted after going to Mr A's on a whoopsie hunt ...................i think

BTW our Mr A take coupons at the till even if you don't buy it just as long as they sell it ...................sometimes thet make a fuss about only taking 10% of the value of your shopping in coupons but a smile always helps and i get a couple quid off most trips:D

Bobbykins

Thanks for the no knead bread yeast info nykmedia and ISOM.

I got sidetracked by my nice warm bed this morning (zzzzzzzzzzzzz) so have only just made the bread.

I didn't want to make the full amount so I used 500g flour and 1 tsp dried yeast. Am eagerly awaiting the results but it doesn't seem to be rising much at all :eek: :eek: :eek: .

Oooh, just thought, I used strong bread flour, not ordinary flour but I'm sure I read somewhere earlier in the thread that it was OK to switch.

Well, we'll wait and see...............

zarazara

I decided to buy a bread maker. one of the best things i've ever bought. i can recommend them. very easy to use and you get lovely bread. mines a Morphy Ricchards one.