In other news, our levy went down yesterday which means the RIF letter I received several weeks ago will now be finalized. Jason is really stressing out about having to live on just his paycheck, but I think we can make it just fine. We have one year of his salary saved up in the bank as a rainy day fund... I'd say it's raining! I figure that when God closes a door, he opens a window; we just don't know what that window is just yet. Honestly, I'd like to try to make it without even touching our savings (and in fact, growing our savings).
They say your house payment can be as high as about one third of your income. Jason makes what I made when I started teaching and first bought the house, so we should be fine there. The only problem is that I was only one person, and now there's three people living on the same amount of money. With my frugalness, though, I think I can make it happen.
No more going out to eat, for starters! (Not that we really went out to eat very much anyway). I've been on a cooking rampage these past few days. I made (1) apple pie bread pudding. In case you're wondering, that's bread pudding with a diced up apple in it, but it wasn't sweet enough so I added a jar of pie filling on top. (2) Pepperoni and vege lasagna... yum! (3) Bacon and Egg Brunch Casserole (4) Homemade Vege Soup.
I bought a 1/2 gallon of milk that was almost to its sell-by date since it was marked down to 59c. I then had to come up with some recipes to use up this milk. I also had a head of cabbage to use up, as well as a dozen eggs, half a loaf of wheat bread that was getting stale, some celery, and an opened package of pepperoni. Other items in the fridge that need used up but will have to wait a few days include an opened jar of barbecue sauce and some sour cream.
Anyway, I knew I was going to make some sort of creamed cabbage when I found a recipe online for cream of cabbage soup. I can't follow a recipe to save my life, so I of course altered it to use up things I have on hand. It called for cream- I used my about-to-expire milk. Actually, I pretty much concocted my own recipe altogether because I didn't have what it called for on hand. The roux is the only thing I kept the same, except I halved it because I didn't want to clog my arteries with a whole cup of butter. Soup is supposed to be healthy, right?! Here's what I did in case you're wondering- it's really quite tasty! I can't wait until lunch so I can have some more :)
I boiled the rest of the celery in 2 cups of chicken broth. Meanwhile, I chopped up the cabbage and added it to the broth. Next in was a can of corn and a bag of frozen cauliflower. At this point I realized all the veges in this soup started with the letter "C." This wasn't planned but I thought it was funny so I named it Four-C soup!
I also threw in two packages of onion soup mix, some garlic powder, and dill (the original recipe actually did call for dill). While that was cooking down, I made a roux with half a cup of butter and half a cup of soy flour (though of course you could use regular flour). To that I added two cups of milk and two more cups of chicken stock. Oops, I lied. I ran out of chicken boullion so I used shrimp boullion instead.
Don't tell my husband. He hates seafood.
Once thickened, I added the roux mixture to the soup and simmered on low for about five or ten more minutes. Very delicious!