Listening to classic rock and just finished paying bills. I love that I can pay bills in advance. I have already looked at how much we are getting this check and can schedule payments on the computer. Too cool.
This check we are going to be a little more careful. Since we have started paying off the credit card, we have been tight and we didn’t do well last pay period. We did things that we needed to do, but some that we absolutely didn’t. That’s OK. We shall do better. We can totally manage this tight period. I just need to step up my meal planning game and keep to a once a week shopping trip. And keep Hubby to that as well. If we’re not paying attention, we tend to run out for just one or two things that end up costing $30 in the end. Those add up if we do them often enough. I have been hit and miss with the meal planning. I did well for a couple of weeks and then didn’t do it last week and boy, did it show. Our meals went to crud and we not only ordered pizza, but went out to eat as well. That was unnecessary. Now I need to buy meat again though. We actually used all the meat I had stockpiled! So, I’ll buy meat for the week and see what’s on sale to stock up on.
I told you we had discovered chicken leg quarters, didn’t I? I know, I’m late to the party, but they’re amazingly affordable and Hubby likes dark meat better, and Older Boy likes chicken legs best. They can be as cheap as 39 cents a pound. That’s quite a bit cheaper than boneless, skinless breasts (which is what we used to get)! Even at their best price they are $1.99 a pound. Since chicken leg quarters come in 10 pound bags, that’s the difference between $3.90 or $19.90 for the same amount of breasts. I know, but what about health?! Well, as part of a healthy diet, a little dark meat chicken won’t derail your efforts at health. Just don’t eat it every day. Variety is what you’re supposed to get anyway, right?
I made carnitas for Hubby a couple of days ago. It’s basically pulled pork taco meat. IT’s super flavorful and delicious and easy, it’s just time consuming. For most of my life it was celebration food. When I graduated college, I made carnitas for the whole family (parents, in-laws, and a grandmother) and we indulged. For birthdays, or any special occasion, or none at all, we’d make this meat.
Pork shoulder roast (bone-in or not) (2-4 lbs – for 2 pounds use smaller amount of seasonings, for larger, use larger amount)
1-2 Tablespoons of ground cumin, ground coriander, and oregano
2 medium onions
2 medium carrots
Place in pot and barely cover with water. Bring to a boil, cover, reduce heat and simmer for 2 1/2 hours or until fork tender. Remove from pot, place in baking dish and place in 350 degree oven for 45 minutes to 1 hour, until browned. Shred.
You use it as a taco filling. For best results (or at least the way we’ve always done it) fill warmed corn tortilla with meat, queso fresco (a crumbly, salty cheese), salsa, guacamole, iceberg lettuce, and refried beans.
This has been our celebration food my entire life. I hadn’t made it since I went vegetarian, so about two years. I got a small roast and made it for the boys. Turns out the kids don’t care for the meat, but Hubby has been eating it for a few days now and loving it. Like I said, it’s time consuming because you have to sit around and wait for it and it takes 3 1/2 hours to finish, so you have to plan ahead, but it’s totally worth the wait. If you have a spare day when you’re not planning on doing much, or plan to be around the house, try it. It reheats in the microwave quite well.
Anyway… now that the advertisement for carnita meat is done, I hope you all have a good rest of the day!