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SKJCHAPMAN's Photo SKJCHAPMAN Posts: 404
12/9/12 6:22 P

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,158
12/9/12 2:33 P

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Thank you for the great tips

co-leader of Love to Cook


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SYDLETZIII's Photo SYDLETZIII Posts: 388
12/9/12 2:21 P

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A friend taught me a long time ago that I should keep enough food and spices to last a year. I do keep a running list, but it is computerized and using dragon naturally speaking software, I update my list by voice while in the kitchen. The list is divided into categories:
1. canned foods
2. non food cooking aids
3.Spices and baking products
4.Vegetables
5. breakables such as eggs, crackers, bread
6. Frozen items
As a family we sit down on Sunday and decide what we need and I print a list, we also take 15-20 minutes to go over any coupons to lower cost and I buy in bulk (I vacuum seal things into needed proportions for later use).
I shop on the way home from work on monday, Most people leaving work just want to go home and relax, so there are usually fewer people to deal with in the store. I know where everything on my list is located and I stick to the list. In case I get hungry I have 1 serving of mini pretzels from lunch with me.
regarding those time saving cooking tips: I cook from scratch and I make enough to freeze for later use. I do not like to by pre-packaged foods like frozen pizza and pre-mixed stir fry, these will be loaded with extra salts and sugars and chemical that I do not need or want.


Edited by: SYDLETZIII at: 12/9/2012 (14:23)
“If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.”
¯ Henry David Thoreau, Waldenlath


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