Month: April 2024

budgeting tools

budgeting tools

It’s the beginning of the month!  How do you budget for the month ahead?  This post will focus on budgeting tools.  It’s a little ironic.  If you think of your favorite financial gurus or even financial sites, you’ll be hard pressed to find personal budgeting 

cabbage pico de gallo

cabbage pico de gallo

My parents live across the cascade mountains from us.  It’s a couple hours drive to them beginning in the lush green forests west of the mountains, cresting the cascades to the arid and open landscapes of central Washington.  I’ve made this trip over the cascades 

corn tortillas

corn tortillas

At the beginning of the year, we sat down and wrote out our goals.  They spanned topics covering food, work, marriage, spirituality, recreation, fitness/health, finances, and our home.  Some are big and some are small, and some are stepping stones toward a larger vision that we have.  All are very practical.  One that made the list this year was more of a personal challenge that we both liked – buy no bread products, if we want it, we have to make it.  It’s actually harder than you think it would be.  My mind went to all the different types of bread we’d make instead of buying loaves from the store.  But it also includes tortillas, buns, bagels, everything.  Taco Tuesday?  Gotta make tortillas.  Enchiladas?  Gotta make tortillas.  Breakfast burritos?  Gotta make big flour tortillas.  And so we’re learning how to make tortillas – both corn and flour.  We’ve made a few bad versions of each on the journey to learn how to make them.

Corn tortillas are a bit more technical than flour.  First off, you have to have a tortilla press.  Second, the masa flour you select has a big impact on the tortilla.  And third, it takes practice and repetition to create bubbles or air pockets in a corn tortilla.  But we’ve already reached the point where these are head and shoulders better than store bought.  So there may be no going back.  And they’re very simple – flour and water.  There’s certainly still a place for the convenience of store bought tortillas, but if I have the time, I’ll take homemade every time.

corn tortillas
Yield: 16 tortillas

corn tortillas

Ingredients

  • 2.5 cups (231g) masa harina
  • pinch of salt
  • 1 2/3 cups (378g) warm water, about 100F

Instructions

Mix together masa and salt. Add warm water, stirring until well combined. Work the dough in the bowl with your hands until it all comes together and is smooth and somewhat firm, about 1 minute.

Divide the dough in 16 pieces and roll each into a ball. Place a few inches from one another and cover with a clean towel. Use a quart size Ziploc bag and cut the zipper top off, and cut down each side, leaving the bottom still attached.

Preheat a non-stick pan over medium-low heat, as well as a cast iron pan over medium heat.

Place the opened Ziploc in the opened tortilla press and place a tortilla ball in the center. Press until nearly the size of the press itself. You'll know you've pressed too much if one side is thinner than the other and too little if it doesn't fill the press. Peel the plastic off of the tortilla and gently place in the non-stick pan. You don't want it to brown here, just barely cook on each side - about 30 seconds per side. Transfer the tortilla to the cast iron pan for final cooking where you're looking to get puffing and coloring on the higher heat - about 1 minute per side.

Transfer the cooked tortilla to a clean towel and cover.

Notes

Inspired by: King Arthur's Corn Tortilla Recipe

Equipment needed: Tortilla Press

Masa Harina: There is a noticeable difference in smell and taste between King Arthur's Organic Masa Harina and other common brands like Ma Se Ca.

Sticky Dough: If you have trouble with the tortilla adhering to the plastic, you can first coat with a very small amount of olive oil. I rub it on my hands and then rub my hands on the plastic to avoid adding too much.

SERIES: eggs and frittatas

SERIES: eggs and frittatas

Week 4 of this 4-week series on eggs, brings us to the frittata.  The frittata is the low-calorie version of a quiche.  It’s crustless and typically there is nothing mixed into the egg other than salt, pepper, herbs, and maybe a little milk, but this 

organization and photos

organization and photos

Back on the topic of organization, we’re tackling digital photos. I have a little bit of a personal motto that’s essentially, you’re going to have to do the work anyway, so you might as well be organized up front so that you can work in 

pad thai with chicken

pad thai with chicken

We love getting Thai take-out – it’s a treat.  Something about the sweet, salty, umami combination that is so satisfying, especially with fresh aromatics.  We still do get take-out on occasion (pad thai isn’t our usual order), but we’ve come across this recipe that satisfies some of that need for take-out.  And we know what the ingredients are which is always comforting.  I tried a couple of different recipes, and this one is my favorite.

pad thai with chicken
Yield: 4-5 servings

pad thai with chicken

Ingredients

  • 8 oz. wide Thai rice noodles

Sauce

  • 3 TBSP tamarind pulp, rehydrated (see note)
  • 4 TBSP fish sauce
  • 3 TBSP oyster sauce

Stir Fry

  • 4-6 TBSP olive oil
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 1-1.5 lbs boneless skinless chicken breast, sliced 1/4" thick
  • 4 eggs, beaten
  • 1 bunch green onions, chopped into 3" pieces
  • 1 TSP red chili flakes

For Serving

  • 1/2 cup peanuts, roughly chopped
  • Lime wedges
  • Basil leaves
  • Cilantro leaves

Instructions

Cook noodles according to package instructions. Once done cooking, drain and soak in cold water. Set aside. You'll want to use these within 10-15 mins.

Mix sauce in a medium bowl and set aside. Heat 2-3 TBSP oil over medium heat in large pot (dutch oven or pot with 4-6" sides). Cook chicken until browned and cooked through in batches and set aside. Once chicken is done, add shallot and garlic to the pan and cook for 30 seconds. Add chicken back to the pan along and combine. Push everthing to the sides of the pan, add more oil and scramble eggs. Combine chicken mixture with eggs. Add green onions and red chile flakes and cook briefly. Add noodles and then sauce. Toss gently for 2-3 minutes until sauce is absorbed in noodles and remove from the heat.

Serve pad thai with optional toppings of choice.

Notes

Inspired by: Recipe Tin Eats

Tamarind Pulp: you can substitute tamarind puree, but not concentrate. We found the pulp to be a flavorful, inexpensive option and sourced from a local urban Asian supermarket. If using the pulp, you want to rehydrate with 1-2x hot water versus pulp. Once mixed, it should turn into a paste. Using a fine mesh sieve to strain out the pulp.

SERIES: eggs and omeletes or omelettes

SERIES: eggs and omeletes or omelettes

Week 3 of this 4-week egg series continues with omelets.  What comes to mind when you think about omelets?  I think of the classic Denver omelet that you can find at just about any breakfast diner in the US.  This is typically prepared with a 

local strawberry rhubarb pie

local strawberry rhubarb pie

Is there anything more Spring-like than a strawberry rhubarb pie?  Around April & May each Spring I start getting the urge to make one.  There’s not much overlap between when the rhubarb is in season and when local strawberries come on, but rhubarb lasts a 

intro to budgeting

intro to budgeting

Creating more freedom in our lives with our time and commitments led my husband and I down a path of personal budgeting.  Our dreams and vision for our future were the primary driver behind budgeting.  While we were both mostly responsible with money – living on less than we made, saving for retirement, carrying no personal debt, paying down a mortgage – neither of us ever lived on a strict budget. It wasn’t until we started down the path of a transitioning to a single income that we intentionally put ourselves on a budget and started to instill discipline with our monthly spending. Believe it or not, budgeting became fun and almost a little internally competitive. Neither of which I associated with budgeting before this journey – dread and heavy administration were more often the associations.  We found that once we got going, living on less became more fulfilling than living on whatever we wanted, whenever we wanted it.  It made those things that we did buy more satisfying and excitement began to build as we could see our discipline lead us closer to our goals each and every month.

The premise of budgeting isn’t about being cheap, it’s about focusing your resources on what you care about most. The same is true for my time and energy. I’ll sacrifice and discipline myself in certain areas so that I can have the things I value most. Not every tradeoff is an “or” sometimes it’s an “and.” I love wholesome, nutritious, and delicious food – this is achievable on a budget, it just means that it likely won’t be convenient. But who sold us the lie that everything in life should be easy?  I do understand that we’re all in a different stage in life and some of us have so many things on our plate that convenience is a requirement.  But with budgeting, time management, and overall health for yourself, you do have to get really clear about what’s important to you so that you can prioritize that and manage down the rest.  So, what have we learned since starting budgeting?  There is incredible value in the discipline.

value

  • Shows you where you actually spend your money
  • Ensures that your hard-earned money is going toward what you want it to
  • Allows you to strategically link your finances to your vision and goals, and execute on the financial element of those
  • Creates small “savings accounts” for expenses that you know are coming but don’t occur every month (vehicle repairs, vet bills, HOA dues, vehicle tabs, home improvement, etc.)
  • Relieves stress – when those expenses come, you don’t have to squeeze it in, or finance it, the funds are already available in your account
  • At the end of the day, discipline is satisfying; once you achieve the goal, you don’t look back and think all that hard work wasn’t worth it

then and now

Before we created a personal budget, we were living on two incomes in professional careers.  We didn’t live paycheck to paycheck, always had a surplus at the end of the month, and our spending wasn’t atrocious.  Vacations for us often looked like weeklong camping, rafting, or outdoor based adventures versus a week in the Marriott on Maui.  While the Marriott tempts me too, we just find more enjoyment out of outdoor recreation than we do beach vacations.  Generally, we didn’t finance things, even more so as we age, and if we want something we buy it with cash (including cars, home improvement, and any recreational toys).  We don’t play with credit cards. We both consistently maxed out retirement savings – knowing that our early professional years may be our highest earning years and we wanted the compounding benefit of time on our side for that investment to grow without reliance on heavy contribution in the future.  We consistently gave 10% to our local church – something that’s important to us.  Once those bases were covered, the remainder was treated like a slush fund.  We shopped, we ate out, we bought what was appealing at the grocery store, etc.  The spending was within reason, but it certainly wasn’t intentional.  In our minds, our priorities were taken care of and this money was ours to do with as we wished.  We were doing good, but sometimes good is the biggest enemy of the best.

Let me just say budgeting is a journey.  And anything worth doing, should be treated as such.  It’s not about coming out of the gate perfect and doing all the right things.  You build the practice over time getting a handle on the most critical elements first and then it’s easy to add to that strengthening other areas.  Don’t look at what other people are doing and compare yourself to that, compare yourself to what you were doing yesterday.

Fast forward to now, we have a budget for every dollar that we spend.  We’re not perfect about adhering to it – that’s our growth opportunity this year.  We found that our biggest areas of discretionary spending are groceries, eating out, and shopping.  Our preferred form of entertainment and recreation is outdoor pursuits.  These can be expensive.  And we find that sporting goods is one of our biggest spending categories that we have to be intentional about.

In our first year of budgeting, our focus was:

  • Analyzing our spend over the previous 12-months to understand our spending habits by budget category
  • Creating a reasonable budget, based on actual spending trends, funding the things we care about vs. overspending in things we consume
  • Tracking and reviewing our spending monthly and making realistic adjustments as needed
  • Controlling our food spending – we did this leveraging the cash envelope system for this category which includes groceries and eating out (separate budgets for each)

We did great on these areas!  We’re in our second year of budgeting, and now that we’ve nailed the first-year disciplines, our focus this year is:

  • No spending unless it’s in the budget
  • Control our other discretionary spending.  In our first year, we found that we were overspending in the non-food categories of discretionary spending (clothing, sporting goods, and other shopping).
  • Review our monthly spending and next month’s budget together.  In the first year, I was mostly doing this independently even though my husband was very supportive and on board with the plan.

what’s to come

This is a food blog, which means the primary content is going to be recipes.  That said, I’m going to pepper in some content related to managing your kitchen and your home well.  One of those topics will be personal budgeting.  The scope of this will be limited to creating and leveraging a monthly budget and will not include financial advice, how to tackle debt, how to invest your money, how much you should invest, etc.  For these broader financial topics, leverage your favorite resource for managing your finances.  We have found Dave Ramsey’s baby steps to be very helpful when prioritizing what to tackle first.   You can expect future budgeting content to include:

  • Budgeting tools (DIY and Apps versions)
  • Lessons learned and tips for success
  • Catalysts for spending less on food
  • Grocery pricing comparisons
  • Creating a vision and goals and linking your budget to them
SERIES: eggs and quiches

SERIES: eggs and quiches

Week 2 of this 4-week series on eggs, brings us to the quiche.  Breakfast, I think, more than any other meal has so many different styles in the sense of on-the-go (things that you can get at a coffee shop or bakery like breakfast burritos