2014 Frugal Living Challenge

DawnW

Goldiegirl wrote: »

We grow things in pots on the patio. As MallyGirl said, we've done cherry tomatoes and strawberries, and last year we were successful with dwarf green beans.

Runner beans grow fine in a decent sized tub too, (they will need supporting with canes or similar) and so do courgettes. The pots need to be big enough, and you have to use decent compost, and take care to feed and water them adequately. I always grow tomatoes in big pots - the garden pearl variety does best, and grows into a low bush plant, so no need to stake, HTH. I grow loads of veg and fruit in a couple of raised beds and lots of pots, it is my relaxation and stress release - can't beat it

NSD for me today
I took my lunch to work (a houmous and salad sandwich and a yogurt), and we had the venison in red wine thing I made yesterday for supper, with cabbage and new potatoes from the fridge.

I received my 'leaver's letter' from work today, with the forms for claiming my pension Not sure how much it will be :eek: (it won't be much, but we have saved for this, and have no mortgage ). So, it all starts to seem 'real' now :eek: I will miss the people and the buzz but not the endless stress,neverending meetings and stupid deadlines I will have to be careful not to commit to doing too much once I finish - things to do tend to come looking for me and I want the summer off at least

DawnW

Shortie wrote: »

Actually, thinking ahead, we've got family staying this weekend so will pull out a pork joint with crackling that we bought for NY and didn't use.

Am hoping to have a nice chunk left over but other than extra slices for sarnis, and cubing for pasta bakes, slicing and freezing in gravy for another roast... what do others do with pork? I've never been a huge fan of pork (but will eat it) so I struggle for inspiration with leftovers?

Sweet and sour with noodles perhaps?

Shortie

DawnW wrote: »

Sweet and sour with noodles perhaps?

OOhh now I've never made sweet and sour, will do a search on here as someone's bound to have posted a recipe up before to make it from scratch (we're not 'out of a jar' fans)

And would do perfectly as I've never been a fan of pork as I find it quite dry - and this is a wet dish so would be fab :beer:

Shortie

DawnW, when you say you're not sure how much pension you have, I've started paying a lot more interest in mine as of Friday last week and found a letter from my last employer (I was there since I left uni, so my work history has so far been pretty simple, lol) and they had sent me a letter outlining my pension fund with them up to when I left, and it gave me a guide as to what it would be worth come retirement age. Have you not had any of these in the past?

Please excuse my ignorance, I've absolutely no idea how this usually works and I'm learning fast with a track history of one employer so far (and I contacted my current employer today to ask them for my annual statement as I've never received one from them and found out today from a colleague that they sent them out annually - I never realised they did so I never thought to ask where mine was, whoops) so not sure if this is a standard thing that companies do when you leave or not..?

abby1234519

lovefullshelves wrote: »

)
And its 'Nile mince' for tea, the mince was given to me by a mate who said he didn't have room in his freezer and the quantity has been doubled with the judicious use of TVP! Add quite a bit of veg and I'm waiting to see just how many portions I can get!

I am yet to be able to convince my other half that TVP is okay to eat. I know it takes on the flavour of whatever it is with but he thinks it makes chili go all slushy. So won't eat it

He used to eat it....then I told him what it was

cw18

abby1234519 wrote: »

He used to eat it....then I told him what it was

I made a lentil and bacon soup a couple of weeks ago, which DS1 declined to try as "he doesn't know if he likes lentils"

That had my OH in hysterics, as he's aware that all my mince based meals contain lentils (and oats) to stretch the meat But he agreed it's probably best I don't tell DS1


I tried TVP some years ago, but the whole family spotted the difference and refused to eat it (myself, DS1, hubby and DS2). Not tried it since I moved to a higher quality of mince (16 months ago), but I'm loathe to risk it while the lentils and oats are doing the trick......

DawnW

Shortie wrote: »

DawnW, when you say you're not sure how much pension you have, I've started paying a lot more interest in mine as of Friday last week and found a letter from my last employer (I was there since I left uni, so my work history has so far been pretty simple, lol) and they had sent me a letter outlining my pension fund with them up to when I left, and it gave me a guide as to what it would be worth come retirement age. Have you not had any of these in the past?

Please excuse my ignorance, I've absolutely no idea how this usually works and I'm learning fast with a track history of one employer so far (and I contacted my current employer today to ask them for my annual statement as I've never received one from them and found out today from a colleague that they sent them out annually - I never realised they did so I never thought to ask where mine was, whoops) so not sure if this is a standard thing that companies do when you leave or not..?

I did have a statement last year, but it said clearly that this would not necessarily reflect what I would get :huh:

And because I am retiring 5 years early (I am 60), my pension will be 'actuarily reduced' which means that it will be reduced in my case by 25% :eek:

So, we will have to see, but I am hoping for around 7k based on what I, and my various employers over the years, have contributed. I don't have a full contribution history, as I was a SAHM when the kids were small, then I went to Uni.

OH already gets about the same amount, and we both have embryonic small businesses (though mine has yet to make a profit ). I may or may not carry on with that, and /or may get a PT job at some stage, especially if it is less than my estimate. But I am looking forward to the summer off at least

lovefullshelves

I go heavy on the flavour with the mince- tvp mix. For years I've added oats and no one said a thing.
And I think the not knowing is best as tonights simple mince and tatties was declared 'delicious' by OH but if he knew about the tvp he'd pull a face like a little kid!!
As far as I'm concerned if I have to do the cooking, the shopping and the washing up, they eat what they're given!
They can complain to the management if they like!
And on goes the mince...4 portions for tomorrow nights tea (friend and DS home) and enough put into the freezer for another 4 portion meal, in a pie shape!
happy mince thoughts x

DawnW

Shortie wrote: »

OOhh now I've never made sweet and sour, will do a search on here as someone's bound to have posted a recipe up before to make it from scratch (we're not 'out of a jar' fans)

And would do perfectly as I've never been a fan of pork as I find it quite dry - and this is a wet dish so would be fab :beer:

I don't do jar sauces either. I will make it easy:

white meat, such as chicken, turkey or pork, cooked or raw, whatever amount you have (but not more than about 500g max), plus -

1 tbsp seasoned flour
2 tbsp oil
1 onion, sliced
1 red pepper and 1 green pepper, cut into strips
2 tbsp water
2 tbsp vinegar
2 tbsp brown sugar
2 tbsp sherry or wine
2tbsp soy sauce
2 tbsp orange juice
2 tbsp tomato puree

Dice the meat and coat with the seasoned flour, keep any excess. Fry quickly in I tbsp of the oil (if the meat is cooked this need only be very quick, but longer if raw). Remove and put aside, then in the rest of the oil, gently cook the onion and peppers. When softened, add the other ingredients, tip in any leftover flour and put the meat back in. Cook gently till the meat and veg are cooked, and the sauce slightly thickened, If you need to, you can add a bit more water. If your meat is already cooked, you obviously only need to wait till the peppers etc are soft and the meat heated through, but if raw it takes about 30 mins depending on how small you cut it up.

This is a very good tempered recipe which you can do on the stove or in the slow cooker (after the frying stage obvs, and it will of course take longer to cook). A friend gave it to me years ago, and I don't know where it came from, given the vague instructions it may well be a family made up one.

You can adapt the 'solid' ingredients, for example omit the meat and use a selection of vegetables instead, but keep the sauce ingredients more or less the same. If you don't have any wine or sherry just add more water instead, though the kind of sherry that you put in trifles is best, and a little diced pineapple is a luxurious addition if you have any around. Tinned is fine

Nice with rice or noodles, and for a treat / party you can get prawn crackers etc to accompany if you like.

skintygerlinky

Oooh forgot to tell you - got confirmation today that I will be receiving £100 hardship fund from Uni. This will go straight towards travel expenses.

Had to keep appealing as I got turned down twice. Know its a pain to keep fighting and asking and I know £100 isn't a huge amount but right now it is to me!!

Deffo worth the phone calls and emails :j