Vacation Eating On A Budget

 Vacations CNA be fun - and expensive. Yet we have to have three meals a day plus snacks and goodies to make the week or two away enjoyable. what to do? Budget and save. Eating away from home should be no different than eating at home.

If you can book an Air BNB. It's usually cheaper than a hotel room  The same is true if you head to a seashore motel such as the ones in Wildwood, New Jersey, These are equipped with kitchenettes that make eating a bit cheaper and easier. Most cities and town have good and cheap supermarkets to shop in. Check Lidl and Aldi's sites to see if they have stores within driving distance of your location.If not then stock up before you go and pack everything that needs to be chilled into coolers. Should you buy local? Yes if it's from the grocery store, no from farmer's markets. Farmer's markets do cater to people form the area however their prices do go up during the tourist season.  You can splurge on homemade jams and jellies as well as on baked goods. The better prices are found in grocery stores. Also download their apps so you can cash in on any coupons or discounts. Should you cash in on the buy one ,get one free or half priced?  Yes, if you know you'll definitely use it. It doesn't;t pay to get twenty four eggs if there's just four of you on holiday, However get that deal on BOGO pasta, one for now, one when you go home.

What about eating out and how much.? It's always a thing with those who visit the Jersey shore to have at least one breakfast in a diner. They do serve a lot and you and especially the little ones can feel full until well paste lunchtime. However if no one is a big eater then stick to eating in. The kids may prefer a bowl for their favorite cereal as opposed to a platter heaped with French toast and bacon. (you could save that for a breakfast for dinner night,What about for lunch. If you;re not on a site seeing your , then also use the kitchen or kitchenette. A loaf of bread, cold cuts and a few sliced tomatoes plus mayo can go a long way. If you're near a boardwalk, take advantage of their bargains and get the family some hamburgers hot dogs and fries.Dinner really should be the only meal worth splurging on. Ask locals where they like to go for a bargain meal. People are very  open about places that offer great discounts. Look to their recommendations. There may be great eateries that offer some good prices on local seafood or a rack of ribs. Take advantage of all the advice along with checking Yelp reviews, Facebook groups and Instagram pictures. You can always find a really budget friendly restaurant on these platforms.

You can;t enjoy your vacation if you're constantly shelling out money for food. Be wise. Budget and save for a wallet friendly holiday , full of good local food and excellent bargains.

Jam Time

 A favorite fall activity is making preserves and jellies. It's a great way to use up late summer and early fall harvests. not only that but you can start the day with homemade goodness on a croissant or toast.

Yewande Komolafe,a food stylist and author wrote an interesting article about preserves in Wednesday's New York Times Food section.Canning is a pretty straightforward cooking procedure. All you need is fruit, sugar acid and pectin. The last is found in such thick skinned fruits as stone fruits like plums,  and other fruits such as guavas, pears , apples and citrus..These will thicken naturally when simmered. For thinner skinned fruits store bought pectin needs to be added. Get the storebought powdered kind.There does have to be prepping. Cut out any bruised spots.Ms. Komolafe also recommends adding aromatics and even herbs to enhance and bring out the fruits' flavors, She pairs ginger with plums for a sweet and heat flavor. She also spikes a fig jam with rosemary.

There are three methods to making jams and jellies. The easiest is the no cook way or refrigerator which has crushed raw fruit mixed with sugar and pectin, The jars are then placed into the fridge. The next step is the gentle simmer. This is involves cooking for twenty five minutes going from boiling to simmering..It creates a more spreadable jam, perfect for brioches and croissants. The last method is more involved and traditional. This is cooking the fruit to extract the juice and pectin. The solids are then strained away. Ms. Komolafe recommends using apples for this method.It should be a balance of tart and sweet. Think marmalades which are given a bite thanks to the rind.This will take about thirty five to forty minutes  along with eigh cups of water. The mash is then strained through cheesecloth and reboiled. The end result is ladled into sterilized jars and chilled.

Use those summer harvest to create tasty jellies and jams. They're perfect for breakfast on a croissant or buttered toast. Use yhem for glazes for roasts. They are a fun make, full of possibilities.

Oh Gooseberries!

 These golden orbs stood out yellow and shiny on Easter morning. They were nestled between the strawberries and blueberries at Stop and Shop. What are they? Gooseberries or Cape gooseberries.

They truly intrigued me. I've heard about them as many other people have, yet I thought they were just wild growing somewhere. It turns out they're from originally from England but also thrive in Peru , Columbia and even Hawaii. That may explain why they're mentioned in  some Nineteenth Century  British novels and stories. Their Latin name is Physalis Peruviana and the fruit grows inside a  calyx, or petals, producing a small tomato like fruit. They have a sticky exterior, Imagine a grape tomato covered in honey or maple syrup. You have to wash your hands after eating them. Their flavor is a strange mix of sweet and tart. Think pineapple married to peach while the texture is like that of a tomato. The skin is thick with a pulpy , seeded inside. They  have Vitamin K - good for blood clotting and beta carotine.

The question is what do you with them? The Brits turn them into pies and crumbles along with soaking them in gin and turning them into jam. You could put them into a cake. The recipe that I think would highlight them best is the classic English fool. This  was found on the Good Food section of the BBC. Fool is usually made with freshly whipped cream but this one has Greek  yogurt added. You could just make it with the heavy cream and confectioners sugar, along with vanilla extract. You do have to smash them  until they become pulpy. I'm also thinking salads. They're like tomatoes and would be an interesting change up from orange or apple slices. They'd be great in a grilled chicken one dressed with a light vinaigrette. You could also add some slices to fruit salad to for some tang and color.

Those golden robs have a lot of potential. Buy them if you see them at your local grocery. Gooseberries are an interesting fruit, a neat snack and addition to desserts and salads.

A Giving Good Friday

 It's Good Friday and all Christians are observing this holy day of observation. We think of Christ and His sacrifices but we should also think of His generosity. Planting a Spring garden for not just yourself but for others exemplifies this .

Think of others as you plant. Aim for overage where you can donate your harvest or give to neighbors or family in need. It's a good thing because everyone loves fresh fruit and veggies. It's also good for kids to show them that there's a world beyond processed food and sweets. They can even help in picking tomatoes and strawberries. If you're turning that bounty into pickling and jams , remember to make a few jars extra too. They make nice gifts for any essential workers you may know.

This is a day for reflection and sacrifice. It's also a day of planning and how you can help your community. Think about this when you start planning your Spring garden.

Preserve Us!

There's nothing like the taste of summer. It's fresh and tangy, sweet and mellow , kind of like the season itself. Make it last by turning them into yummy preserves, chutneys and salsa. You have that sun ripened flavor when it's sleeting and snowing outside.

Many  home chefs are put off  by  the very idea of canning or preserving, probably because of the threat of botulism . Get over that fear.What you need to know is that non acidic foods, namely veggies such as corn , cucumbers, carrots  and the like must be processed in a pressure canner.It's a  little more involved but the contraptions does most of the work.There is the easy route  - that is canning acidic foods which is a simpler process All you need is a hot water bath which is placing canning jars in a large, tall pot. You do need tongs along with a timer, a canning funnel and a rack to hold the jars.If you're a neophyte ,I'd recommend chutney..It's basically cooking fruits or veggies with  a variety of spices. Salsa is the cold version of that and both can be put in the freezer and thawed  before using . Before doing any preserving, ask yourself what would be used the most. Don't make jams when they'll just sit there or make just one jar of chutney when the family goes mad for it. Gauge the popularity of what you'd like to make and make it.

As for what to make, nothing beats jams and jellies.Try  peach preserves which are perfect on any breakfast bread.Plums also make a delicious jam, with their sweet, earthy flavor. Raspberries are approaching their second season in just a few weeks. Take time out to pick them fresh and turn them into a delicious jam that can be used as a great filling for crepes or the perfect breakfast on warmed croissants.By now you're probably sick of tomatoes however you'll be missing them during a harsh winter. Preserve their summery flavor by turning them into a jam(yes, you can turn them into a kind of jelly!)Since they are a fruit , you 'll need a whopping 4 1/2 cups of sugar  to  3 pounds of tomatoes Use it as a ketchup sub in on burgers for something different. Tomatoes and other produce can be used to make chutney and it goes well with hot and cold dishes. You can also make tasty sweet and savory salsas. Try a plum and peach one  with  a zing of red pepper for bite..A tomato and jalapeno one will warm you up on those coldest November and December nights..

Preserve the taste of summer. Making jams, chutneys and salsas are a great way of keeping that wonderful garden produce alive during the winter months. It's easy, fun, and tasty

Impulse Shopping

Impulse shopping can be dangerous. That's how some wind up with luxury cars in their driveway or a luxe tennis bracelet in the jewelry box. Impulse shopping also applies to going to your local store. All those varieties and aromas get to us and we're hooked.We wind up buying food that will end in the garbage. The best bet is not to cave.Stay true to your shopping list.

To be honest it's hard not impulse buy when  you go to the grocery. I recentlydiscovered this while cleaning out my old fridge. It looked like a salute to pudding cups , some forgotten since the summer and long past their expiration date. I also realized I have a thing for jams too. Almost every flavor from raspberry to grape was there, Most of the jars only has a few scoops taken out of them. Cookies are another impulse buy that I have to curb. My baked goods drawer has three variations of Mallowmars.  What can I say?. I was lured in by the packaging and the fact that a couple of these are tasty. I then moved on to other treats, abandoning them .

How to curb impulse shopping? One, don't shop when 're hungry. You'll wind up buying everything that smells or looks good - which usually involves fattening foods. Two, don't cave to samples. Those free eats manufacturers set up are fun however don't feel obligated to buy the bags or packets. Thirdly, stick to your grocery list. Try not to veer off it, not matter how tempting those chips or ice cream sandwiches look; You may just eat one or two and then forget them within the week. If you do want to spring for a treat, think about getting a singular product like the Hostess or Entemann's treats. Also some groceries will elt you buy one donut or croissant from their bakery department.

Impulse shopping is bad. It's worse when it happens in your local grocery store. Try not to bend with it. Your stomach, health and wallet will be better off for it.