Another thing that can help that’s sort of related (that I read and used from “Simplify Your Life” by Elaine St. James) is to create a pre-printed grocery list, organized by the layout of your grocery store. Include only the things you buy on a regular basis, with maybe a few lines under each section for write-in items (such as when you want to try a new recipe and need an ingredient you usually don’t buy). It takes some time to set up, and my husband laughed about it at first. (He though I was over-organizing). But I got the last laugh: he uses it religiously, since he’s our most frugal grocery shopper and chef. (I’m the one who goes off on “ooh, that looks good!” tangents.) It saves time, mostly from the dreaded backtracking phenomena: “Ooops, this item was 3 aisles back…hey, sour-cream-and-salsa-pork rinds are on sale!”

I think Marianne asked me about making yogurt at home. This link explains it well

http://www.good.is/post/better-living-through-homemade-yogurt/

I always grew up in a household where yogurt is made every day (common practice in South India).

Marianne: I did not read the other links in the link I posted above. I would suggest starting with 2% milk. Home-made yogurt will never be as thick as any store bought yogurt. If you desire that, you have to strain the excess liquid through a chesse-cloth, but you will lose good whey protein.

I boil milk in a milk cooker: http://www.hindu.com/seta/2008/10/16/stories/2008101650841600.htm

A regular saucepan (1 qt) will suffice, but you have to watch over it like a hawk so milk does not boil over. Let it cool. Then innocuate with starter culture. I find the best starter (other than yogurt culture that some people seem to somehow bring from India) is one that I buy in our local heath store called Yogourmet.. this is a powder. Innoculate when milk temperature is something your finger can bear. Yes, you can stick your finger in the milk. Then I stick my container of milk in the oven with the light on overnight. If you live in hot climates, just leave it covered on a counter. You will need to experiment a bit.. once you get the hang of it, it is easy peasy lemon-squeezy. Also, once you successfully make yogurt, you just use that as your starter culture for the next batch.

I am anxious to read your defending low carb diets reference. I am a believer in this lifestyle, and like to see others opinions on it.

Great post.

Today we made a big Costco run for staples. The downstairs freezer has a sheet of contact white board on it, and so I always know what’s inside. The

Trader Joe takes all of my self control, too!

Sometimes those plans include microwave meals (amy’s indian, i <3 u) and canned soups/chili, and sometimes we plan to go out. I’m nowhere near perfect. But keeping a list of possible meals that we have ingredients for is a huge way to save money (either from just going out or wasting food). I don’t have to be the best, I just have to be good enough.