Once long ago I talked to you about certain economics principles applied to the management of food in the home. Were you all with me on that?
Your motivating idea should be to buy low (get stuff on sale, marked down, on clearance, at a good price — consistently) and sell high. The sell high bit doesn't exactly apply, because you aren't selling your food, you are eating it. But to me it just means “eat high” — eat well despite high prices — and “time is money” — consider your time something you have to buy at a high cost, and use it well.
Here's another economics principle for you, and I just know you are all agog to learn it:
Keep start-up costs low.
Start-up costs are the up-front expenditures made in a business before delivering the product to the customer. You are the business. The customer is your family. The product is the meal. The costs are in dollars and time!
Now to this one there are two parts. One we have talked about, and it's mainly about time: Saving a step every time you cook.
But there are other start-up costs that are real costs, in real actual dollars.
Sometimes I read the advice, supposedly frugal, to use up everything you have on hand before buying more food.
And I don't think this is actually frugal in the long run.
Now, to be clear, I realize that it happens that you are at the end of the money and have to be clever.
I've been there too, and I think it's worthwhile to know how, in an emergency, to get by for a while on what you have.
The problem, though, with using up all the beans, rice, and onions you have as a regular practice, before buying anything more, is that very soon you will need those things and not necessarily be able to get them at a good price! You will have to start up your process of building the pantry all over again, which costs too much in time as well as money.
So I want to talk about the normal case, which is that you have a certain limited amount to spend every month, and you need to make the most of it.
For long-term frugality, constantly adding to your stores by buying low is the best way to squeeze every penny. It has to do with start-up costs!
You have to look at everything you buy as representing a certain amount of time and effort as well as money.
You hunted down the best price for flour, sugar, beans, coffee, canned tomatoes, pasta, oil, and so on. You invested in a certain quantity of these things — more than you need for the present moment, to tide you over to the next sale — with the idea of saving money overall.
With the money you save buying these things at a low price, you are able to buy other things at a low price as well, stocking up on meat, vegetables in season, and fancy things like nuts, chocolate, dried fruits, etc.
Very likely there will be a time lag between getting them into your pantry and the next time the price will be right.
Meanwhile, you do your weekly shopping, continuing to roll your extra money (gained from stocking up on low-priced items) over into supplies for future meals.
And it's essential that you do this if you are able to, because every week there will be some things that are priced low that you can stock up on.
Some weeks are better than others, and it is true that you can spend more or less depending on how good the prices are, if you are willing to use what you have.
It's hard to start doing all this. It takes effort. You have to change your thinking. You have to research prices.
It's a start-up cost.
It gets easier if you don't have to do it all at once. It's easier if you don't have to get the machinery grinding up from zero each time!
Now, your menu plans, in addition to the goal of providing interesting, nutritious dishes for your family in a timely manner, should also take into consideration this ongoing process of using your own stores of food to the best possible advantage (“selling high”).
If there are bags of frozen broccoli (from when you cooked extra when making a side dish) at the bottom of your freezer (and look! I even tell you how to organize your deep freezer!), AND whole chickens are on sale this week, then I would plan a big pot of broccoli soup. That away you take advantage of both the stash you have and the bargain you can get.
When beef is on sale, plan for stews and use those tomatoes you froze in August (if you had any, unlike moi).
Your menus shouldn't just be a reflection of what you feel like eating that week but also a judicious use of what you have on hand and what's on sale this week.
If you have a good idea for using this week's bargains (wherever you might be) and what you have on hand in your menus, why not leave a comment about it? We'd love to hear from you!
Camille says
I just purchased a 1/6th share of a cow that arrives next week so I'm working very hard to empty my freezer as much as possible to make room! Absolutely everything we eat this week will come out of the freezer: salmon with aspargus pilaf (salmon/aspargus frozen); chili (beef, beans, chiles and tomatoes frozen); meat loaf (frozen b/c I made two and froze one last time I made it!); Italian wedding soup (meatballs, stock, and spinach all frozen). I used my extra grocery money to stock up on tissues for the upcoming winter colds and canned tomatoes that are on a super sale at the store!
Anonymous says
How did you know I was going to ask about this particular topic? This week I was able to buy 10 individually wrapped pounds of cheese for $25! Cheese enchiladas, anyone?Thanks so much.Mom in MO
Pippajo says
Too true, once again! And doesn't this concept also apply to those "Club" stores we all have a love-hate relationship with (or maybe that's just me)? We joined one (only after I went through the entire store with a pad of paper and a pencil, jotting down the prices per unit of things I buy regularly–The Viking thought I was insane), and buying certain things from them will indeed save us money in the long run. It's jut the initial "start-up" costs that make me almost choke.This week our bill was unusually high because I hadn't been paying attention and got dinged for paper towels, tp, lavender oil, toothpaste and toothbrushes all in the same week! Thank heaven I had kept an eye on the laundry detergent and dog food situations or we'd be eating Ramen noodles all this week!
scmom (Barbara) says
I'm not as good at buying ahead, simply because my cart is full each week and it takes so much energy to buy ahead (move it from cart to car to house to storage), but if I see meat that's a good price and it's not on my menu this week, it will be next week!
Pippajo says
And, I have come up with a few good ideas, if you'd truly like to hear them.I usually build my menu around what meat is on sale so most of my ideas center around meat.For example, I only make pot roast when beef is on sale and I get enough to make three meals: pot roast, then beef stroganoff and finally beef pot pie. I do the same with whole chickens, when they're on sale. I buy two, make chicken noodle soup out of one, roast the other and get at least four meals: the soup (which we eat at least two nights cause it's everyone's favorite, the roast, and usually something like chicken pot pie (I'm big on pot pies for leftover meat).Pork loin is another one. I get a marinated one at the local Mennonite market (it's to die for) really cheap. I roast it the first night, then dice the rest and either make pork fried rice with homemade dumplings or stir it into a pot of homemade Mac-N-Cheese.There! I think I've used my comment allotment for the next week!
Leila says
Barbara — I know — I used to aim for NOT having two carriages in the store! It was so tiring just to shop (which is why I'm allergic to actual cooking ahead, vs. Save-A-Step — no energy left!).The key is to stock up on just a few things each outing. If the price is good, buy twice as much of just a few things. Pippajo, you have good ideas! I'm so happy you shared! The Chief just made a plea for beef stroganoff, and I have leftover pot roast in the fridge!Don't forget BBQ pork sandwiches with leftover pork! 🙂
Kari says
YUM YUM! I am now craving pot pie! I haven't ever made one with thick gravy I'm happy about though. Would you pot-pie makers share your recipes for pot pie? Preferably with yummy creamy thick gravy! (not my usual runny stock)Do you pre bake your pie crust? Or just dump cool filling in (to not melt the shortening? It's less the recipe I have trouble with…more the techniques for getting the filling cooked, creamy, thick, etc AND the crust crispy. Thanks!Pippajo, if you keep posting such great ideas you'll increase your comment allotment (in my opinion)! Please share pork fried rice with homemade dumplings!
Anonymous says
Thanks Leila for this timely post. (Yes we ARE all agog to learn anything from you!) I was wondering if I'd overdone it with my continual growing-larger pantry store and was trying to whittle it down. Telling myself to 'calm down', stop buying and just list the weekly specials as usual (to keep in practice)but not buy. Whittle down how far I was wondering… Might as well just use it all up, dwindle it down to nothing and start afresh?! A bit of a frightening thought for me… And then your blog entry. The start-up cost… 🙂 I'll keep my practice of using 'what I have on hand and what's on sale'.. takes some skill, time, thought, practice, planning and organization. (How ladies who work outside the home manage to run their home amazes me.)(If I have room to store it, buy it low and never waste anything.. what's my problem.):)(My simple eg. I just used up left-over boiled root vegetables sliced cold along with shredded bacon (from freezer, purchased on special) and onion and lettuce ('bought low')on my husband's sandwiches for his work lunch. Linda
Anonymous says
My personal pet peeve…saving something in the freezer from the garden and its still there when next years crop is ready..shame on us!Luckily it doesn't happen too much.It is sure a lot different now also with only two. we have so much stored up sometime it's scary. We have to keep working at keeping it down to what we can handle Someday you could write about how to keep a good pantry for 2. If you are lucky..not for a long time, Aleta
Anonymous says
I'm trying to buy ahead. Save-a-step cooking is great, but, Leila, it's difficult to do with a wonderful husband and 5 kids who all eat well. I'll make a huge pot of soup (my largest pot is 5 quarts)and only end up with enough leftover for my husband to take it for lunch one day. (Which is better than nothing, but….) Or I'll make 3 dozen meatballs and freeze some right away, but that's only enough for about 2 meals. I guess my real frustration is that I think I'm trying to get ahead and I still feel like I can't. Maybe I need to invest in some larger pots??? Any more suggestions?Thanks,Mom in MO
Leila says
Aleta — yes, the pantry gets overwhelmed. Where are the people!?! Mom in MO– this is exactly why I say make the components ahead but not necessarily the whole meal. It's too tiring to even try when you have the hungry hordes!I remember well my girls remarking that they automatically quadrupled any cookie recipe! To send a care package to college I had to fight to get a box filled. Yes, bigger pots are a must. You know that adorable red enameled cast iron pot up there in the picture? It's only now that I get use out of something that size. Back in the day — too small, had to use the 8-quart, filled to the top with soup.My crock pot is 6 quarts. My kitchenaid is 5 quarts (they didn't have the big one they do now when I got it). My pasta pot is 20 quarts.When I make meatballs, even today, I make at least 70 (two trays) and a meatloaf, or one tray and two meatloaves. That's my kitchenaid completely filled with meat! Maybe I'll blog about that. You can see pictures here: http://ourmothersdaughters.blogspot.com/search?q=…
Anonymous says
I knew you would be helpful. I forget that I, too, automatically quadruple cookie recipes, and pancake recipes, and oatmeal, and granola. I guess Santa needs to be informed of my lack of large pots :)Thanks so much,Mom in MO
Kathryn says
Leila, a very practical post once again! I have invested in some large stainless steel bowls from Sam's Club, and also a large electric turkey roaster. Perfect for cooking large amounts for my quarterly freezer fillers and for guests and giving. I can't remember the last time I made just a single batch of baked ziti. 😉 I have an interesting question though—we are contemplating a cross country move from SC to OR next spring. Being of good Mennonite stock, I had a completely stocked pantry and freezer, and now with all the couponing I do, its full to the gills and running over with lovely ingredients. I know I will need to use up everything in the freezer, but is my stash of staples worth hauling coast to coast, or should I whittle that down as well and start over when I get there? I'd just like to get some opinions here…Thanks–Leila's Mommy
Sara says
I've recently started keeping my price list on my ipod touch. I've never been happy with the paper versions I started and I love this. I can switch between my shopping list, calculator, and price list easily! Shopping list is on there, too.Now I'm slowly learning the art of couponing which I've never been big on because I make so many things from scratch. But this past week I bought stuff in preparation for holiday baking AND the food pantry (which came in handy because I discovered their cupboards are bare).
Anonymous says
I say your pantry stash is very much worth hauling cross country. It would make your new start so much easier. It would also make for a less stressful move because you can just pick up from where you were.
Leila says
I'm always amazed at the readers of this blog! I'm glad I am up front about how little I know about any of this — you are all so clever!Kathryn, you surprised me, because I am pretty sure you are not my Mommy! I visited your blog and now I understand 🙂 You have an adorable baby (cute name;)!I would say that you should whittle. Very few things are worth moving, depending on the circumstances. If the company is paying for movers to come pack you up, then take it if it won't spoil. But if you are paying for this move, you must consider the time, room, and cost to move things that are easily replaceable.I guess it comes down to the fact that it will cost one way or another, so which one minimizes the time and effort for you? It might be a blend of using up and moving stuff…Sara — Brilliant! Another idea for Santa! :)Yes, this time of year is great for stocking up. Flour, sugar, nuts, butter, cream cheese — they all go on sale! We can really take advantage.
Tamara says
Hi Leila! My name is Tamara, and I'm a relatively new reader. I've only been reading your blogs for a few weeks, but now I don't know how I lived without you! 🙂 I'm the wife and mommy of a young family. We are closing on "our" first place (a condo) soon. Problems: Condo has no room for a deep freezer for "save a step" and "Buy low". Very very little time- I'm a full-time student, work part-time, and have a 7-month old. Husband's idea of helping cook is take-out or frozen pizza. Suggestions???
patches of me says
Wow, such great ideas here! When I was a teen I did a lot of the family cooking (I think mom was tired :). There were 7 of us then and so I grew up fixing large pots of food. We always made enough to freeze some, although back then we didn't have a deep freezer – just a large freezer at the top of the fridge. It still worked – we just didn't "store" the frozen food so long. It still saved steps in having to cook another whole meal. So when I first got married I had a really hard time "downsizing" for just two to cook for. I thought my hubby didn't like my food so much – seemed he ate so little. Then he said, "you don't expect me to eat that whole pot of food do you? That's enough for your whole family!" Duh! I learned to adjust for the short time that there was only the two of us, but it was hard. Now we are "two" again. I still cook a lot whenever I'm cooking and save it back. I love those days that I can cook a potato and just go to the freezer and pull out a small container of chili to top the potato. Leftovers don't have to taste like leftovers. A chicken can be stretched into many meals and you still have the stock when all the meat is gone. Having containers on hand is a must. Old margarine cups will do. Often I use the cheap sandwich bags for smaller servings, then put them all into one large size freezer bag, and label. (Don't forget to label!) The larger or thicker freezer bags are more expensive, so I use less of them this way (and they stay clean and are reuseable). It's also a good way to defrost the smaller serving in the microwave for part of a quick meal.And don't forget about canned goods. Beans (black, pinto, red, etc.) especially, those are cheap and convenient in cans. You can rinse the beans to eliminate the salt. Convenient and good to add to soups, etc.Coming here is a great place to meet. Brainstorming with great minds. Thanks.
sue says
This priciple has served me well for years. I had a time about ten years ago when my husband's business was doing poorly and I managed to g0 through almost 3 months buying almost nothing. I knew we were in dire straits though when we were down to nothing but s bsg of shrimp. Having eaten everything else in the freezer. Auntie Sue
Alice says
I'm making a double batch of split-pea soup tonight… my favorite "out-of-the-freezer because we both have papers due" meal. (There is celery to be used up, you see.)One can't freeze buttermilk, can one? It's on sale for 99 cents/litre at the moment. Alas! Dairy is so expensive this side of the border.Tristan is also a cook, so we alternate hosting the other for dinner to allow for homework and sharing of costs (this will change, I suspect, when our coursework ends in the spring and our bank accounts combine). I can't wait to take over my kitchen in our new place and impose some greater efficiency on his seat-of-the-pants meal preparation!
Erika in NY says
I clicked on the "research prices" link and re-read that post. Realized I've been shopping at the Evil Store. Also admitted to myself how very much more I'd rather shop at the Elegant Market (think it's probably the same chain!)–it is so much calmer, better maintained, the workers are so incredibly pleasant and helpful, really the sort of thing I ought to be supporting. Will have to give that some serious thought. Though last week, when I hit all 3 grocery stores (aside from the incredibly evil sell-your-soul-to-China place where the meat looks like plastic, of course) when I checked out at Aldi I realized the woman ahead of me in line was the very same person who had just checked me out at the Elegant place an hour before!!Back to the topic at hand, however, I thought I'd mention that going early in the day (like, 8 am, and particularly on Tuesdays for some reason) I can quite often pick up fantastic deals on meat–things that have been marked down because they are at or nearly at the sell-by date. I cook and/or freeze these things right away and have never had anything that seemed "old." I won't pay more than $1.99/lb for meat unless it is a special treat thing like steak (though I generally do that when it is on sale AND marked down too!) Some simple prep work and I have browned ground beef, pork bbq, stew meat ready for the crock pot–stuff like that without a lot of time invested. Still makes me feel way ahead when I pull one of those items out of the freezer. Sometimes if it is a particularly good deal I write that on the label and gloat about it all over again when I actually serve the food 🙂
Anonymous says
Awwwee Leila, seeing I live in another country, I won't be able to be blessed by your speaking on Sunday Nov 15th, the Joy of the Church in the Home. Any chance of us disappointed ones being able to say read your notes by you posting them on this blog? We don't want to miss out on one morsel of your wisdom. We strive to improve and know you're always an inspiration. Linda
Anonymous says
A question my dear… May I please precede it by saying since marriage I've always been a happy homemaker also delighting in the raring and homeschooling of our now adult married children. My darling husband wants me at home and so do I and my being here won't change.But… do you ever feel slightly guilty that you're not out there earning a lot of money like the multitudes? As I drive out this morning to shop for this week's great specials I visualise all the women leaving home too but not to save tens of dollars for their family by buying wisely but EARNING HUNDREDS of dollars. I know I contribute to the smooth and peaceful running of my home and save money by being frugal but the comparison of the huge earnings of a working women year after year and my comparative pittance of saving, I sometimes feel ..? maybe disappointed, guilty, 'who am I kidding'.. 'that my effort is so inconsequential' compared to… If you ever feel this way, how do you 'snap yourself out of it'? :)Well I'm happily off to the kitchen to cook and freeze some vegetables from my haul and prepare a part of my husband's lunch for tomorrow. Aren't we blessed to have such a fulfilling life?! Linda
Leila says
Yes, I have been working on a post that will be the essence of the talk — without, however, the Atrium presentation 🙂 that goes along with it…I hope that if you are local (i.e. not on the other side of the world!) you will feel very free to come!And no, I never feel guilty about not working. I am very convinced that no matter how feebly I fulfill my vocation, it's the one for me. Even when I can see that lots of others do way better in their own settings, this one is mine, and that's all good.Anyway, I'm so incapable of the multitasking that working would require…
Pippajo says
I feel weird doing this, as it's not my blog, but there was a request…so…the fried rice and dumpling recipes can be found here:http://cottageatwitsend.blogspot.com/2009/03/fried-rice-and-dumplings.htmlDucking away now…
Leila says
Thanks, Pippajo! I'm happy you posted this! I love dumplings and have made them, but your recipe seems easier and more like what I'm looking for; simpler, you know?
Anne R Triolo says
I have yet to make a price notebook. Though, over the past few weeks, as my grocery budget has been squeezed even smaller, I have almost gotten up the courage to start. I do keep a close eye on certain prices. Like eggs. Why did they just go up 20 cents a dozen? Does it have something to do with the fact that the color on the box keeps switching from black to blue and back again? I asked the stock boy and he didn't know…and maybe thought I was crazy. I noticed something that outraged me this week in the meat chest. I have noticed that the store brand sausage is always $1.99/pound (and I never pay more than that for meat). But last week certain fancy brands of sausage were on sale, so they simultaneously jacked the price on the store brand to $2.29/pound! Less than the fancy brand on sale but clearly more than normal! I was outraged by their clever plot to trap the unsuspecting shopper…and I wonder how many times I've been reeled in by just such a ploy. Arg! I really do need to start that price notebook!!
Anne R Triolo says
PS, I do a fair amount of save-a-step cooking and I don't have a deep freeze to work with either. It just means that I don't store things for so long. I save a step this week and use it up next week.
elizabeth says
" Your menus shouldn't just be a reflection of what you feel like eating that week but also a judicious use of what you have on hand and what's on sale this week." Thank you! Bravo! Hooray!I just found your blog and have been scrolling along backwards in time enjoying it all. (I'm also in Mass, and a Catholic, hello!)This quote has made me fall completely in love with you! It's the one sentence you never see in "how to eat on a budget" type articles, the comment I always leave on those "leave your cheap-o ideas here" type posts, the most simple thing of all! Thank you for saying it out loud! May common sense prevail!( LoL the word verification below is: ingest. haha!)
Rona's Home Pag says
I had someone give me great advice if you only have $5 to spend on stockpile spend it. (I never bothered to do it and now I have to…job was terminated)We slowly working towards creating a pantry. I've been menu planning for years but again, I've learned to plan around what's on sale and we don't go hungry and we eat healthy!