Friday, April 21, 2006

Friday "Frugal and Free" File

Food glorious food...

Excellent grocery bargains this past week (in fact I hit the trifecta*) which is great timing as I plan to eat what I have the next few weeks before I head off and spend my grocery money on much more interesting things (like spurges at Michael's and Hobby Lobby)

1. Not really a bargain but good value non the less. Ready meals from the Indian shop in Oatley Court. These cost $2.55 each and I split them, freeze them with basmati rice and volia! lunch for around $1.50 a pop. 2. Tuna was 1/3 off. Just in time as I'd used up my last can of sweet chilli .(Brainless lunch recipe: Nuke some rice and either use it immediately or freeze for later. Stir in some frozen corn and some frozen peas. Add 1 small can sweet chilli tuna. Nuke until hot. Eat.) Unfortunately I seem to have over catered on the plain tuna side of things so am digging out lots of tuna recipes from the old brain to use it up. 3. A bit of crumpet. Why on earth anyone buys crumpets full price is beyond me. They pop up on two-for-one very very regularly (or, as happened this week, two-for-less-than-one. Full price $2.09 a packet, special price: $2 for two packets). So I bought up big and now have a teetering pile of ziplock bags in the freezer each containing 2 crumpets ready to be pulled out and chucked in the toaster at a moments notice. 4. A stockpile for the Fluffmeister to tide him over while I'm away - and hallelujah the 88 cent special returns! Usually Whiskas goes on special at two price points and this is the cheaper of the two. But the only specials I've seen so far this year have been the 98 cent ones and I was starting to think the super cheap special had gone forever.

5. Free donuts! (Sorry, no picture as I ate them). I popped into the cafe next door from work Thursday afternoon to get a little something to cope with the late afternoon slump and the lovely lady gave me the last two donuts for free. After I had already bought a packet of sweets. So the sweets were popped untouched in my desk drawer for next time and the donuts found my happy tummy. 6. Lovely goodies from Princess B of Libraria. She borrowed two of the books I'm currently obsessing about from the library for me to drool over. How totally thoughtful is that?!

But wait! There's more! Three pairs of funky black and white socks (the Bonds ones include "leg and arm tube"). Does this girl know me well or what? Those daisy socks rock.

And the whole lot was tied up in a black and white Canteen scarf.

This time next month: Atlantic City! I'm having a birthday party on the other side of the world with Princess B, Joe and Nancy and Kelly and Andy (who we met on our Mediterranean cruise in 2004 and who are lovely people) How lucky am I?

Travel Trivia: I updated and printed out my postcard labels. "My what?!" I hear you ask. Postcard labels. Rather than having to have my address book with me or remember to leave space for the address on the card and have to write it all by hand I set up an Avery template with names and addresses of the people I want to send postcards to. I print off as many sets as I think I'll be sending postcards (usually two) and take them with me. When I come to write a postcard I simply peel off the sticker, attach it to the postcard and Bob's your Aunty. This also means I can very simply keep track of who I haven't sent a postcard to yet.

(* There are three things I refuse to buy full price: cat food, tuna and crumpets and all were on special over the Easter weekend)

5 comments:

Sew-Thrifty! said...

Hi Sherp!
4 U:

TUNA AND WHITE BEAN SALAD
Active time: 20 min Start to finish: 30 min

1 garlic clove
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
1 (1-lb) seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
1 lb tomatoes (3 medium), cut into 1-inch pieces
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
2 (6-oz) cans tuna packed in oil (preferably olive oil), drained



Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.
Gently toss beans, cucumber, tomatoes, and parsley with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.

Makes 6 main-course servings.

Sew-Thrifty! said...

Or if that doesn't turn your crank, howz about this one:

TUNA NOODLE CASSEROLE WITH MUSHROOMS AND FRESH HERBS

9 tablespoons butter
1/4 cup all purpose flour
2 1/2 cups milk (do not use low- fat or nonfat)
1 cup sliced stemmed fresh
shiitake mushrooms (about
2 ounces)
1 cup sliced trimmed button
mushrooms (about 2 ounces)
1/2 cup chopped green onions
1/4 cup chopped celery
1 tablespoon chopped fresh
rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme
or 1 teaspoon dried
8 ounces egg noodles
1 12 1/4-ounce can tuna packed in
water, drained well
1 1/2 cups fresh white breadcrumbs

Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms, green onions and celery. Sauté until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.

Preheat oven to 350°F. Butter 8-inch square glass baking dish. Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse under cold water. Drain well. Place tuna in large bowl. Using fork, flake tuna into bite-size pieces. Add noodles and sauce. Toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be made 1 day ahead. Cover; chill.)

Melt remaining 4 tablespoons butter in heavy medium skillet over medium heat. Add breadcrumbs and stir until golden brown, about 10 minutes. Sprinkle breadcrumbs over casserole. Bake until casserole bubbles around edges, about 30 minutes. Serve hot.

Serves 4.

Anonymous said...

well can i say that i like neither tuna or whiskas! the indian is ok! I must say that Princess B has fabulous taste in sox! cheers B

The Shopping Sherpa said...

9 TABLESPOONS?!?!

You mean teaspoons, right?

mama_tulip said...

You take the best pictures.