Thoughts from a Thrifty Cook

Tasha's Fridge 1My mother felt strongly that food was precious and not to be wasted. She had been a young child during World War I in Germany, and the experience of scarcity had shaped her attitude. To her way of thinking, all food was to be used up one way or another. Then came World War II and rationing. I too was very young, yet this also gave me lessons in thrifty use of food. Fortunately I have been able to put my early lessons to good use in learning how to create meals from whatever I have left over even if I hadn’t already planned ahead.

A chicken, for instance normally provides two people at least three meals: hot, cold, and soup. That’s easy, but what about the bits and pieces of vegetables, meat, fish, or even pasta that might otherwise molder in the back of the ‘fridge. Why not make a soup, or combine them in a quick stirfry? If your family is fussy about food you probably can’t do that, however a retired couple like us, or even a single person may find it fun to experiment. One warning: it is important for the leftovers from the originals to make good combinations. A curry and a chili won’t mix well.

To use up most leftover vegetables, sauté half an onion until soft and then tip in whatever you have. This freshens the taste and makes them seem like a different dish. Add half a box of chicken or beef broth and serve this as a soup with a salad for supper. Throw in a handful of uncooked pasta of your choice and simmer or add leftover rice for a heartier dish. Or combine the vegetables and the rice or cooked pasta, sprinkle on curry powder, voila, another meal. Cook any leftover hamburger or some other chopped up cooked meat and add to the simple stirfry for a more filling lunch or supper. You can also cover it with leftover mashed potato, pop into the oven and have a shepherd’s pie.

I often use some of that convenient boxed coconut milk to season my leftover vegetables. Or in the summer I may add some salad dressing and toss them with lettuce, chopped sweet onion, and whatever else you like for a cold meal. Adding some canned salmon or tuna makes a more filling meal. The coconut milk is also very tasty with leftover chicken stirfry or soup. Simply chop up what you have, add whatever vegetables you like and warm them all up together with either leftover or freshly cooked rice. For soup, add chicken broth.

Whenever I make rice I make enough so I have some left over. I like to use it to make what I call Pudding As Rice: Per person use ½ cup rice, 1 Tbs butter, 1 Tbs brown sugar, about a half cup or so mixed dried fruit of your choice—brown and white raisins, dried cranberries, cherries, dried pineapple, or whatever else you fancy. Mix and cook together over low heat 15 minutes or so, stirring occasionally until all is mingled into a tasty mix and serve with almond, coconut or dairy cream poured over it. Or instead, combine it with fresh or canned fruit. This simple dessert pleases almost everyone.

 

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Thrifty Ways

clothes-in-closetWhen I was a child a friend of my mother’s gave me the dresses that that her twins had outgrown. Because they were dressed alike, I had to wear two of whatever came my way. In the days when I was growing up, thrift meant making do with what was available. Aside from the fact that while my family had enough, they weren’t exactly wealthy, there was a war on and many things, including clothing and shoes were rationed.

In addition, in the years that followed, my mother had to stretch what my father earned to cover the needs of the three more children born after I turned eight years old. I remember how excited I was when in my sixteenth year I got a pair of Bermuda shorts. They were newly fashionable and I felt very special to have a pair. Although they were wool, I wore them all that summer and for a number of summers after that. For a long time they were my only pair.

Growing up in a thrifty household inclined me toward a thrifty lifestyle as an adult. When I was raising my own family of five children I had to stretch our food dollars to try to nourish as well as please my family. I learned all kinds of tricks to make inexpensive cuts of meat palatable and I baked cookies by the dozen so the children would have treats. Home made was far less expensive than store bought. My sewing machine hummed as I made dresses for my daughters and even some outfits for my sons when they were small.

Judging from the advertisements I see today, thrift is not especially fashionable. Bargains, of course are. However what is considered a bargain by some standards is not by others. When I was growing up the annual church fair rummage sales held in local churches were the best places to find inexpensive, serviceable garments. My mother was a faithful customer.

I do not remember there being consignment shops or other places one could find good second hand clothing when I was a child. When we got together I introduced Stephen to consignment and thrift store shopping, and he embraced it happily. I find it more fun to shop that way because you never know what you will find and the prices are far more reasonable than what other stores charge.

Over the years, I have amassed a wonderful collection of clothing. Much of it has come from consignment or thrift stores, the rest from sales. Certain garments have endured the test of time and I wear them joyfully in the appropriate season. Others get rotated back into the mainstream to be discovered by someone else who enjoys saving money by shopping wisely. What is especially nice for me is that now I can have a number of pairs of shorts for the price I would pay for one bought new, or a cashmere sweater that someone has passed on, at a fraction of the cost in a regular store. Perhaps this is a kind of payback for the days when I wore the twins’ hand me down dresses over and over again.

Tasha Halpert