I was late this year but I decided late was better than not at all.

As many of you know, we’ve moved since last summer and are now renting an apartment. Our apartment is in a building with 4 apartments, situated on about an acre of land out in the country. I feel very fortunate to have found one that so closely meets our needs and wishes. There was already a clothesline in the yard that no one else was using. I asked my landlord if I could have a garden and he said, “Of course!” How lucky am I?

I’ll be honest, starting  a garden from scratch is not much fun. It’s much nicer to plant an established garden spot. It was very hard work turning over the ground and tilling and raking and tilling and raking. My husband did the tilling and I did the raking. I got a little carried away while I was turning over the sod and dug a garden spot that is at least twice as big as the garden I had at our old house. It’s relatively modest in size compared to most, but still the biggest I’ve ever had.

Planting late has some challenges. A big one was that many places were sold out of the plants I was wanting. I checked 3 big box stores and found a few things but wasn’t impressed and didn’t even find enough to fill my garden. Feeling down, I stopped at a family farm that I pass by all the time. They have greenhouses and sell plants. I wish I had gone there first – their plants were hearty-looking and reasonably priced. I’d much rather buy from someone local anyway! Lesson learned.

Wanna know what I planted? Here’s the line-up:

• 1 yellow cherry tomato plant (new for me!)
• 6 regular cherry tomato plants (What can I say – we love to snack on them!)
• 4 Roma tomato plants
• 1 onion set – There must be 30 onions. I didn’t count. (new for me!)
• 6 lettuce plants
• 3 rows of garden beans
• 6 green pepper plants
• 1 pumpkin plant
• 1 yellow squash plant
• 2 zucchini plants
• 1 pickling cucumber plant (new for me!)
• 1 regular cucumber plant
• 1 row of carrots (new for me!)

You notice there are a few plants that are new for me. That would be the up-side to planting late. I ended up getting a few things I might have ordinarily overlooked. Now that I have everything planted I am VERY excited for harvest! It’s only been a week and I already have beans popping up. I love seeing new growth.

Living in the northeast, I know that I’m playing a risky game planting late. If we get an early frost this fall I’ll be in trouble but I LOVE gardening so I think it’s worth it.

So – if you have a garden, what did you plant? Did you try something new? Don’t have a garden? What do you wish you could plant?

Why I do what I do ~ I was driving the other day and Chloe asked me if the space on the other side of the white line on the road is the sidewalk. I told her that it was the shoulder of the road. She asked, “Where’s the arm?”

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Ya know those fried, breaded mozzarella cheese sticks you can get at the restaurant, the same ones they charge you a fortune for in your grocery’s frozen food section? Well, I have a little secret …

You can make them.

Even more – you likely have the ingredients in your home right now. If that wasn’t enough to jump you out of your chair, let me just add …. they are easy to make, too!

Mozzarella sticks are a favorite treat of my husband’s (I emphasize treat, these should not be consumed on a regular basis), so I was completely thrilled when I figured out a way to make them myself for cheap! Here’s how:

Mozzarella Sticks

You’ll need:

• Mozzarella string cheese
• Flour
• 2 Eggs
• Bread crumbs
• Cooking oil
• Dipping sauce (optional)

What to do:

• Begin by pouring about 1-1/2 or 2 inches of oil into a deep frying pan. Heat the oil on medium heat. You’ll need the oil to be deep enough to just cover the mozzarella sticks, so just eyeball it.
• While the oil is heating, get everything else ready. Unwrap the mozzarella sticks and get out 5 dishes.
  • The first dish is for flour. Pour a cup or so into it.
  • The next dish is for your eggs, gently beat them and then pour them in.
  • The third dish is for bread crumbs. Feel free to season them – make them spicy or add cheese or herbs. Pour at least a cup of that onto the plate.
  • The fourth dish is empty – that’s where you can set the sticks that are waiting to be cooked.
  • The fifth dish should have a couple paper towels on it. That’s where you’ll place the sticks after they are cooked.
• I cut the mozzarella sticks in half because I think that’s a nicer size to work with but you don’t have to.

• Once the oil is hot, you’re ready to begin. It goes quick, so only begin when you’re committed to stand there for 10 minutes or so.
• Each mozzarella stick gets rolled in flour, dipped and covered in egg and rolled in bread crumbs. I usually do 3 or so and then gently place them in the hot oil, while I work on the next ones. If it turns out your oil wasn’t quite deep enough (I did that) then you’ll just have to flip them after about a minute. You only want them golden brown and they brown FAST, so watch them. As soon as they are golden, gently lift them out with a slotted spoon and place them on the plate with the paper towels.

These are best enjoyed hot, with a warm marinara dipping sauce – I usually save leftover spaghetti sauce in the fridge, which is perfect for this! Enjoy!

Why I do what I do ~ Chloe had a friend over to play yesterday. It was a boy. She got all dressed up in her prettiest princess things and then adorably asked him to marry her. I couldn’t believe my ears. I almost collapsed when he said yes. Thinkin’ we need to scale back on the princess movies.

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I’ve been making homemade granola for a little while now. I love granola over yogurt. I can’t get enough of it. Granola is expensive stuff though so I’ve been thrilled that I can make it at home for a small fraction of the cost to buy it prepared. However, the granola I had been making wasn’t quite up to the quality that I was craving. I was fine with that. I don’t mind making small sacrifices when I feel like the money-savings is worth it (and in this case I do). I wasn’t looking for a new granola recipe but I stumbled across one from Alton Brown (I LOVE his recipes) that was quite a bit different than the one I’d been using.

I was intrigued.

I tried it.

I LOVED IT.

Are you curious? Here it is …

Granola Recipe

from Alton Brown at Food Network

• 3 cups oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded coconut
• 1/4 cup plus 2 tbsp. brown sugar
• 1/4 cup plus 2 tbsp. maple syrup
• 1/4 cup vegetable oil
• 3/4 tsp. salt
• 1 cup raisins
• cinnamon (I added this)
• vanilla (I added this too)

Modifications: Do not consider the above ingredients to be set in stone. I only had about 1/2 cup nuts and not the 2 cups it called for. I added more oats to account for the fewer nuts. I also replaced half the syrup with honey. You can add or take away as long as you keep the same measurement of dry ingredients and the same measurement of wet.

Directions:

Preheat the oven to 250F degrees.

Combine the oats, nuts, coconut, cinnamon and brown sugar. In another bowl, combine the syrup, oil, vanilla and salt. Combine both mixtures, mixing well, then pour onto two sheet pans.

Bake it for 1 hour to 1 hour 15 minutes, until golden brown. Give it a gentle stir every 15 or 20 minutes. If you’ve made other granola before then you may feel like you’re over-cooking this but you’re not. You’re making it nice and crunchy. Mine took 1 hour.

After it comes out of the oven, let it set on the cookie sheets to cool – DO NOT STIR IT. Once it’s cool, you’ll notice that it is stuck together a little, break it apart gently so that it forms small clusters, add the raisins and store in a sealed container.

Why I do what I do ~ Chloe loves granola but she almost never pronounces it correctly. It’s usually gralona or gramola. Whenever I have a bowl of yogurt with granola on it – which is usually daily – I end up sharing at least half of it with my daughter. Good thing she’s cute …

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I made a meal tonight that was quick, easy and satisfying – all criteria for sharing it here on d¢. I’ve made quite a few versions of chicken and dumplings. Some were labor-intensive and delicious, some were mediocre. Tonight’s version was just what a busy mom/wife/cook is looking for! I did use some shortcut products – I’m sorry if that offends you I do generally like to cook completely from scratch if I can but sometimes close enough is close enough for me!

Here’s what you’ll need:

• 2 tbsp. butter
• Chicken, cut up (I used two boneless breasts, but you can use anything)
• 1 tbsp. flour
• Carrots, sliced
• 1/2 an onion, chopped
• Celery, a couple stalks, sliced
• 1-1/4 cups chicken broth
• 1 can cream of chicken soup (you can make your own!)
• 1 cup baking mix (like Bisquick)
• 1/3 cup milk
• Whatever herbs you like. I used: thyme, oregano, salt, pepper, garlic powder

Here’s what you need to do:

Coat the chicken with the flour. Melt the butter in a large saucepan. Add the chicken, carrots, onion and celery, sprinkle with salt and pepper. Cook over medium heat until the chicken is beginning to brown, a few minutes.

Add the broth, condensed soup and herbs. Bring it all to a good boil and then reduce to simmer about 20 minutes.

While it’s simmering, mix the baking mix and milk to make dumpling dough. I had some leftover veggies from dinner the night before. They were already cooked so I tossed them in the pot at this point.

Drop spoonfuls of the dumpling dough in the pot then cover and simmer another 10-15 minutes. I usually tear a dumpling apart to see if it’s cooked through.

Serve immediately. This makes enough for 3 adults, or maybe 2 adults and 2 kiddos. It’s the perfect size for us.

Why I do what I do ~ Chloe’s learning to read right now and felt very smart the other night when she asked, “What princess is very beautiful and begins with ‘S’ and isn’t Sleeping Beauty?” I knew who she meant, so I answered “Cinderella sounds like it starts with an ‘S’ but it’s tricky because it starts with ‘C’.” She got very defensive, demanding that C sounds like ‘k.’ I told her she was right but that sometimes it sounds like ‘s’ too. Her final comment: “C sounds like ‘k’ every single day, all day.”

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This guest article was written by Cynthia Waverly, a stay-at-home mom of two whose frugal living has led to her writing on all of the best sales, and deals.

When the holidays come ’round, so does good food, family and friends. Unfortunately, this season is also infamous for not being gentle at all on the wallet. For many, maintaining a budget is important, but so are great holiday meals so it is important to find the best foodstuffs for the lowest price. There are many different options to save on holiday meals, such as searching for coupons, as well as keeping an eye out for specials at local stores. Many stores will have holiday sales on seasonal food, it is just a matter of waiting and watching. Most stores release weekly ad booklets that not only have coupons within them, but also the week’s best deals for shopping.

Finding Creative Recipes On the Web

Using the internet to find recipes that involve inexpensive ingredients that still taste amazing is quite simple. Meats are relatively expensive, whereas eggs are not. Eggs can be used to replace meat in dishes such as a quiche, or egg strata.

It is simply amazing what a little creativity and flair in the kitchen can cook up. There are dozens of websites catering directly to those looking to spend a small amount of money on holiday meals. For instance, seasonal cranberry marshmallow salad costs between five and ten dollars for the ingredients, and is simply delicious. It is guaranteed to be a unique dish, and you will be sure to be complimented on it.

Having a potluck dinner instead of a formal holiday dinner is a useful way of making the price of the meal altogether spread over everyone who takes part. Each guest is expected to bring a dish for the buffet table, and then everyone digs in. This make the holidays easier for the host, who does not have to worry about preparing all of the dishes. This also allows the opportunity for there to be much more variety on the serving table than what might have been available if only one person had prepared the entire meal.

photo credit: ralph and jenny

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Menu planning is an echoed struggle among moms. It almost seems that 50 years ago it was a lot easier because there weren’t as many choices – so you just made what you always make. Today’s housewife has an overwhelming number of options concerning food. You can buy strawberries in January if you want to (I wouldn’t recommend it). Don’t feel like cooking? You don’t have to. Almost every aisle in the grocery store has some sort of prepared meal in a bag or box. Running really late? There’s always drive-through. Ick.

Sigh. You want to feed your family nutritious meals that taste good but the task seems nearly insurmountable. What’s a busy mom to do? Well, every family is different so I don’t really think there’s a ‘right way’ or a ‘wrong way’ to go about it. I’ve been fervent in my quest over the past few years though and I think there are a few keys to making it work. I have good months and bad months so I don’t always get it right, but overall I’m pretty on top of it – and friends, it feels really, really good to wake up in the mornings and know what I have planned for supper and that all of that food is already in my cupboards. I know I’ve got you thinking. Interested? Here’s what I recommend.

Create a new habit

It isn’t as big of a deal once you get used to doing it, but you have to create that habit. I try to menu plan and grocery shop weekly on Mondays. Tuesday is my backup plan. I plan my meals from Tuesday-Monday because that’s what works for me. Pick a day that you can schedule in a little time to plan and a little time to shop. Feeling brave? Try bi-weekly or monthly. Whatever works for you, but once you pick it then you HAVE to stick to it for a little while. Remember, you’re creating a habit.

Decide what you’re going to plan. Are you planning dinners only, and just keeping staples for breakfast and lunches? That’s what I do, but Netta has a large family and finds it easier to plan lunches as well as dinners.

Gather your meal ideas

Half the battle sometimes is just thinking of a meal. A mom’s head is full of so much info. Do yourself a favor and don’t expect yourself to remember 30 recipes and where each of them are located. Write it down. Type it in. Whatever. If you’ve read Domestic Cents for long then you know that I use Meal Cards. I still use them and I love them. I love pulling out my little box of index cards and finding recipes that I forgot about. For you, it may be easier to make it a list in your phone or on your laptop. The basic idea is that you put all your ideas in one place so you don’t have to search through all your books and websites just to get an idea.

Choose a medium

I don’t know what else to call it. Choose how to make your plan. I make mine with my printable grocery list and calculator that I made in Google Docs. You’re welcome to snatch it and customize it. If pen and paper work better for you, that’s also great. Here’s a fun site with some other printable grocery lists. However you lean – technology or traditional, plan your meals and make a list.

Gather your supplies

I did my menu planning yesterday and here’s what it looked like: Me on the couch with my laptop and a cup of tea. Next to me were: the grocery store sale flier, my newest cook book, my list off the fridge and my coupon organizer. Those are my supplies. I have a magnetic list I keep on the fridge that I scratch things down on when I get close to running out. I really, really don’t like running out of essentials. I take some time to compare the sales with my coupons and I begin planning meals based on what’s in season and on sale – and what I feel like. The whole thing probably takes me around 30 minutes. If I’m feeling extremely uninspired and undecided then it will take a little longer.

I haven’t gotten to the point where I enjoy menu planning, but I LOVE the outcome so any work that comes along with it is well worth it to me. It makes me feel happy and fulfilled to be able to prepare yummy meals that are mostly nutritious on a tight budget. I think it makes my family happy too. To be honest, I think it contributes quite a lot to the peace in our home every evening.

Here’s your chance to weigh in. Do you have some tips for moms that are having a tough time with this or maybe just starting out or are you one of the moms struggling? Commenters on Domestic Cents are always so kind and helpful – you’re the best!

Why I do what I do ~ Chloe was making cookies with me the other night. David asked Chloe ”What is one chocolate chip plus one chocolate chip?” Chloe answered “Super DUPER chocolatey!!!” Yes … she loves chocolate like her Mama.

photo credit: fifikins

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I‘ve talked before about the challenge of finding/making food that is both cheap and healthy. I feel like I’ve been making some headway and I’ve been able to incorporate more and more real foods into our diet without increasing the food budget. One key to making this happen is buying things in season.

You hear a lot more about this in the summer but the summer isn’t when we need the reminder. Almost everything delicious is in season during the summer months. The winter is when it starts to get tough. Suddenly, the tomatoes start getting more expensive and less tasty and you begin wondering why you’re even buying them. Forget berries – they don’t even taste good when you buy them in the winter.

So what’s a girl (or guy, I guess) to do? If you thought ahead during the summer months then you might have preserved some of your favorite things. I have 2 bags of frozen blueberries in my freezer right now that I have left from picking this summer. I’m treasuring them. I made a whole bunch of strawberry jam at the beginning of summer from fresh, local strawberries. It’s so yummy we’ve been eating it a little too quickly though. Only 2 jars left. I find myself wishing I’d preserved more things from the summer. But I didn’t.

In an effort to live more in the moment of what is fresh and in-season, I’m doing my best to post recipes and ideas that I have. Recently I posted my Butternut Squash Soup. I can’t wait to make it again! While I’m at it … I should probably buy a little extra and freeze it

Speaking of frozen, that’s the isle I spend a little more time in during the cooler months. I rarely enter the frozen section of the grocery store during the summer but here it is, Fall, and I’m heading back. I’m a fan of steamed veggies so frozen doesn’t bother me too much.

Do you have trouble eating in season? Do you end up craving and over-spending on out-of-season foods or do you embrace in-season foods?

Why I do what I do ~ Last night, Chloe was telling me a story. She ended it with, “And they all lived haffily every after.” I wonder what she thinks “haffily” means?

photo credit: levork

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I‘ve got another yummy, Fall recipe for you today. At my local grocery store, butternut squash is currently selling for $.69/lb. Cheap, cheap. Not a huge squash fan? You may still want to try this one. The creamy, delicious flavor only whispers that it’s a squash soup. Do not make this soup as part of a large meal because it is very filling. A small salad and crusty bread would be the perfect complements.

©Domestic Cents

Butternut Squash Soup

yield: 3 large servings

• 1/2 of an onion, chopped small
• 2 Tbsp. butter
• 2 cloves garlic, smashed or garlic powder
• 1 small butternut squash or 3 cups
• 1-1/2 cups chicken broth
• cayenne pepper
• 8 oz. cream cheese or neufchatel cheese
• olive oil, salt, pepper

The How-To:

1. First thing you need to do is heat the oven to 350F to roast the squash. It’s the best way. (One time I made this soup and microwaved the squash – bad idea.) Cut the squash in quarters then brush it lightly with olive oil, salt, pepper and garlic. Place it on a baking sheet, skin-side down, and roast it for an hour, or until it’s tender. If you buy the squash peeled and cubed, then follow the same steps but it won’t take quite as long.
2. When the squash is finished, melt the butter in a big pot and cook the onions for a couple minutes on medium heat.
3. Add the chicken broth to the pot. Scoop the softened squash out of it’s skin and put it in the pot. It should come out pretty easily. Add a pinch of cayenne pepper and a few grinds of black pepper.
4. Bring the soup to a boil and then simmer for 10-20 minutes, until the squash is really soft. I fuss with it a little, breaking up the pieces and mashing it slightly.
5. Turn the heat to low and add the cream cheese in chunks. From now on, do not allow the soup to boil.
6. If you have an immersion blender (pat yourself on the back for that smart purchase) then dip it in the mixture and puree until it is velvety smooth. If not, then you have to do it in a blender or food processor like I do. I was able to fit the whole thing into my blender. If you decide to double the recipe then you’ll need to do it in batches. Puree it until you no longer feel any of those gritty pieces from the squash. It should be very smooth.
7. Pour it back in the pot and heat it, making sure not to boil. As soon as it’s hot enough – serve and eat!

Why I do what I do ~ Chloe can remember “Yes Sir” just fine, but when it comes to “Yes Ma’am” she just can’t seem to get it. She’ll say things like, “Yes Woman,” or “Yes Girl.” It took a while to convince her that Ma’am refers to a woman. I could see her argument – it does sound a lot like “man.”

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Is a northern girl allowed to make Jambalaya? I’m not sure if I am or not … but I did and it was GOOD! Want to know what else was good? Pull up a chair and I’ll tell you.

A little while ago I was contacted and asked if I’d be interested in reviewing a cookbook called Simply Suppers. I get so much junky PR stuff that I almost missed it but this one caught my eye because the tagline is “Easy comfort food your whole family will love.” That speaks my language.

The book is written by Jennifer Chandler. The book jacket says this about her:

“Jennifer Chandler graduated at the top of her class with Le Grand Diplome and a Mention Tres Bien in Pastry from Le Cordon Bleu in Paris. Jennifer is a full-time mom of two little girls, a freelance magazine writer, and the author of Simply Salads.“

Sounds like my kind of girl – well, except for the whole Paris cooking school thing. I’m home-taught Considering how well-qualified she is, this book is written simply and is easy enough for the harried mom to follow with children under foot.

You can’t review a cookbook unless you make some of the recipes, right? The first one I made is the very first recipe in the book – Corn Chowder. It’s Fall and I looooove corn chowder. It was delicious, really delicious. A few days later I made Chili con Carne. Another hit. The next week when I was menu planning my husband asked if I would please try some more recipes from that new book. I smiled and said I was planning on it. I tried Chicken and Dumplings. Even my super-picky Chloe ate every bite. I also made the Potatoes Au Gratin. My husband couldn’t get enough.

Now, I’m not a bad cook to begin with and I’ve even made plenty of these recipes before, but a new take on a “usual” is nice sometimes. Taking the advice of a professional, rather than some person with no qualifications from a recipe site makes a little bit of a difference I think.

This book would make a great wedding/shower gift. Also great for someone who is newly out on their own or for anyone that wants to freshen up their cooking a little.

This cookbook has a few unique sections aside from the usual. The back of the book has a section called Basic Recipes that shows you how to make essentials like chicken stock and pie crust. There are also 3 sections in the front that are great: 30 in about 30 (30 recipes to whip up in 30 mins.), 10 Leftover Chicken Makeovers and 20 Freezer Go-To’s. There’s a section that gives recommendations for a well-stocked pantry too. Here’s a snapshot of the Table of Contents to give you an idea of what’s inside. (Sorry the picture isn’t better!)

To top it all off, the book is beautiful. The pictures make you want to eat the pages and the nice, clean layout is very appealing.

Simply Suppers retails for $24.99 (Although I found it for $16.49 at Amazon!), which may seem a little steep but this cookbook is bound like a book and has a hardcover. I can see giving this to my daughter in 20 years, still in good condition.

You can find the author, Jennifer Chandler, at Cook With Jennifer or follow her on Twitter. Thanks so much for sending me a book to review. I’ve enjoyed the recipes VERY much so far and I can’t wait to try more!

Disclaimers: I was given a free cookbook to review but received no other compensation for this post. The opinions expressed are completely my own. Some of the links in this post are affiliate links to Amazon. Making a purchase using these links brings a portion of the revenue back to supporting this site.

Why I do what I do ~ The girls have this made-up word that they have been using all the time. I don’t know where they got it but they use it like everyone should know what it means. Whenever someone says that something is delicious, one of the girls will add, “and very paticious.” Then they all giggle and laugh. Whenever we ask what it means they all sort of roll their eyes and say, “you know.”

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When I was a teenager one of my favorite things to do in the Fall was to make just enough homemade applesauce to fill a coffee mug and then eat it right away while it was nice and hot. Maybe I was weird … but it stuck with me. As soon as apples go on sale for $.59/lb. I begin dreaming of warm applesauce. It makes me feel all cozy inside.

We’re going apple picking pretty soon and I plan on making an ENORMOUS batch of this stuff and canning it for my delight all winter long. Also … I like baking with applesauce to replace oil, so I may make some up that’s unsweetened for those purposes.

Want to make some? It’s cinchy. Here’s how.

Homemade Applesauce

You’ll need:

• 7 apples
• 1 tsp. cinnamon
• 1/4 cup sugar
• water
• potato masher
• saucepan

Begin by peeling, coring and slicing your apples – just like you would for a pie. I used Macintosh because I love them. I’m sure you can use whatever apple you like, you just may have to sweeten it differently. Place all the apples in a large saucepan and add about an inch or so of water to the bottom. I just eyeball it.

Add the cinnamon and sugar. You will probably want to start with less than I suggested and then add a little more at a time at the end until you get it how you like it. I like mine with lots of cinnamon and I don’t like it to be tart. Give the apples a stir, turn the heat up on high and put the lid on the pan.

It will begin boiling very quickly, as soon as it does, turn it down to Med-High. You want to maintain the boil but it doesn’t have to be spattering all over the place.

After a minute or two, remove the lid, give it stir, mash them a little with the masher and then replace the lid. Repeat this process every couple minutes, probably no more than 10 minutes depending on how chunky you like your applesauce. I like mine with chunks of apples still in it. If you like yours smooth then you’ll need to cook it for quite a bit longer.

Once it gets near the consistency that you like then give it a taste. Add more cinnamon or sugar as needed then serve it up, nice and warm! Toss the extras in the fridge, if there is any

Why I do what I do ~ As most of you know, Chloe is almost 4-1/2. Since she learned to say my name when she was young, she has almost always called me “Mama.” I never told her to. In fact, when she was young I always referred to myself as Mommy. She chose to stick with Mama. I love it. I can’t tell you how much I love it. So, between you and me … can we just keep it a secret that most kids say “Mom.” Can we just not tell her and maybe prolong the melting of my heart every time she says it?

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