About sixteen years ago, I met him for the first time. My trainwreck sibling brought home this adorable puppy he had no business adopting because he had not one thing in his life that wasn’t a mess. I was furious at my sibling – he didn’t even take care of himself, how could he drag
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June 27, 2009
Griping on the phone about a recent Walgreen’s gift card purchase, I couldn’t understand why they actually require you to use either a debit card or cash. “Lucky I actually had some cash on me,” I grumbled, “what a waste of time that would have been to have to go home and come back again!”
The 4-minute drive distance aside because, yes, I am that lazy and gas conservative, I hate hate hate purchasing anything with cash. We know how cash disappears from my wallet; it’s my biggest PF blind spot in budget tracking. And using cash means no 5% cash back on drugstore purchases on the Chase CC. Boo and boo.
More griping ensued along the lines of “and they only offer a $50 GC option online. What is this? Do they just NOT want you to spend money there??” Given some of the attitudes encountered by fellow couponers and bloggers, this isn’t a totally unjustified question.
Then, “Ugh, I probably would have just called it a day, since I wasn’t going back to the bank to withdraw more cash so I could buy the darn thing. I never use debit cards, I don’t even know my PIN!”
“…… Didn’t you say you went to the bank?”
“Yes.”
“……. ??”
“What?”
“Isn’t that the same PIN?”
“As the what? …. oh. OH. *sigh* I’m an idiot.”
In my defense, for some reason I was thinking of my credit card cash advance PIN. I have no idea what those are because I never use them. Can I be forgiven for completing forgetting that I can use my bank card as a debit card because I never ever do? No, because I constantly see people using their debit cards and think to myself, “I don’t like debit!”
Had a stupid moment lately? Please do share! 🙂
June 26, 2009
Penne in Spicy Tomato Sauce (Penne all’arrabbiata)
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1 pound(s) whole-wheat penne
* 1 tablespoon(s) extra-virgin olive oil
* 3 clove(s) garlic, finely chopped
* 1/4 teaspoon(s) crushed red pepper, or to taste
* 1 can(s) ((28-ounce)) plum tomatoes, drained
* 1/2 cup(s) freshly grated Pecorino Romano cheese
* 1/4 cup(s) finely chopped flat-leaf parsley
* Salt and freshly ground pepper to taste
Directions
1. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
2. Meanwhile, heat oil in a large nonstick skillet over low heat. Add garlic and crushed red pepper; cook, stirring, until the garlic is golden, about 1 minute. Add tomatoes, crushing them roughly with the back of a wooden spoon. Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.
3. When the pasta is ready, drain and return to the pot. Stir in the sauce and place the pot over high heat. Stir until the mixture sizzles. Remove from heat. Add cheese and parsley; toss well. Taste and adjust seasonings; serve immediately.
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Again, with the whole wheat pasta. I know I grabbed this from the “healthy” section but how much am I compromising by using regular ol’ semolina pasta?
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I’m trying to pack for the New York trip and my girlfriends are telling me that I should be thinking of lighter clothing like skirts and dresses. That’s all very well, but I need pockets! It’s almost a pathological need, really. But on second thought, why DO I need pockets? It’s not like I’m working and need to carry … pens … around. (Ok, why do I even need pockets at work?)
Is it just me? Am I just weird needing pockets?
What is it with needing/wanting the comforts of home on this trip? I want my ergonomic pillow, my laptop, my backpack. None of these are necessary. The benefit of staying with friends, other than not having to pay for a hotel, is getting to use their stuff and not toting it with, duh. Except for towels. I’ll bring my own so they don’t have to provide one.
In return for their hosting generosity, I want to take them out for drinks and/or dinner (their choice). Does anyone have any suggestions? I’m going to have to treat at least 3 friends. And any suggestions for frugal daytime entertainment for me?
June 25, 2009
Spaghetti with Tuna and Tomato Sauce
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1 can(s) ((7-ounce)) Italian tuna, packed in olive oil
* 3 clove(s) garlic, finely chopped
* 1 can(s) ((28-ounce)) plum tomatoes
* 1/2 teaspoon(s) crushed red pepper
* 1 pound(s) whole-wheat spaghetti
* 4 tablespoon(s) chopped fresh parsley, divided
* Salt and freshly ground pepper to taste
Directions
1. Drain tuna in a sieve set over a small bowl, squeezing to press out as much oil as possible (reserve the oil). Break up the tuna with a fork and set aside.
2. Heat 1 tablespoon of the tuna oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add tomatoes with their juice and crushed red pepper; break up the tomatoes with a fork. Simmer over low heat until slightly thickened, about 15 minutes. Stir in tuna and set aside.
3. Meanwhile, cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain it and return to the pot. Add the sauce and 3 tablespoons of parsley; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl, sprinkle with the remaining 1 tablespoon parsley and serve immediately.
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In the interest of conserving time and money, I’m not even going to try and find Italian tuna. Let’s hope it doesn’t make a significant difference. We do have an Italian deli and specialty store just up the street though …. ergh, we’ll see.
Has anyone had good luck with whole wheat pasta? In the past, it’s just seemed too chewy and kind of a chore to eat. Should I be boiling it a few minutes longer for a more normal version of al dente?
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Stupid fee: Contrary to what that first CSR told me, Chase won’t be removing that finance charge after all. Gar. I’m rapidly spending my travel money. Of course I would pull a boneheaded mistake like that on one of my largest balances. It’s a mark of my apathy that I’m not as mad as usual, nor am I going to cut Chase off – it’s been a long time since they last made money off me. At least not until I get my next $50 rewards check, half of which goes to pay back this fee. In the meantime, the next month’s balance has been paid off as well.
Since that money’s spent, though, I’m rethinking getting one of my dresses tailored in time for NY. It’s not strictly necessary for NY, but I can’t wear it until it’s been altered. Debate: do it now after having wasted $25, so I can get more wear out of it? Do it later since it’s not in the budget?
Can’t wear the dress until it’s altered, and the only difference between spending the money now and a month from now is whether or not I get a job. Spending the money now doesn’t affect the job situation unless I wear it on an interview and land the job. 🙂 Then again, it’s cash in hand if I don’t get a job. Ok, I’m waiting.
June 24, 2009
Turkey Piccata
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1 lemon
* 1/3 cup(s) all-purpose flour
* 1/2 teaspoon(s) salt
* 1/2 teaspoon(s) freshly ground pepper
* 4 turkey cutlets (about 1 pound), each cutlet sliced in half across the grain
* 2 teaspoon(s) extra-virgin olive oil
* 1 clove(s) garlic, minced
* 1/2 cup(s) reduced-sodium chicken broth
* 1 tablespoon(s) drained capers, rinsed
* 1/2 teaspoon(s) sugar
* 2 teaspoon(s) butter
* 1 tablespoon(s) chopped fresh parsley
* 12 caper berries for garnish (optional)
Directions
1. Remove skin and white pith from lemon with a sharp knife. Working over a bowl to catch the juice, cut the lemon segments from their surrounding membranes. Chop segments coarsely and reserve with the juice.
2. Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey in the flour mixture and pat off excess. Heat oil in a large nonstick skillet over medium-high heat. Add the turkey to the pan and cook until the outside is golden brown and the interior is no longer pink, 2 to 3 minutes per side. Transfer to a platter and keep warm.
3. Add garlic to the pan and cook, stirring, for several seconds. Pour in broth and bring to a boil, stirring and scraping up any browned bits. Boil for 1 minute. Stir in the reserved lemon segments and juice, capers and sugar; cook for 30 seconds longer. Add butter and swirl the skillet until it has melted.
4. Spoon sauce over the cutlets, sprinkle with parsley and pepper. Garnish with caper berries, if using.
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Lemons. I love lemons. And capers. And turkey. Good moist turkey, mind, not dried out white meat.
That is all.
June 23, 2009
Golden Polenta and Egg with Mustard Sauce
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1/2 cube(s) low-fat plain yogurt
* 1/3 cup(s) reduced-fat mayonnaise
* 1 tablespoon(s) Dijon mustard
* 1 tablespoon(s) lemon juice
* 1 tablespoon(s) water
* 1 pound(s) green beans, trimmed
* 4 eggs
* 2 teaspoon(s) extra-virgin olive oil
* 12 ounce(s) prepared polenta, sliced into eight 1/2-inch rounds
Directions
1. Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.
2. Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.
3. Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.
4. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.
5. Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve immediately.
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To be perfectly honest, the mustard gives me pause. Mustard never was the natural companion of ketchup in my childhood, but now that I’m an adult with discerning taste [heh, right], I’m willing to give it a place in my kitchen.
The recipe calls for prepared polenta, so I’m guessing that really just means to buy a box of the uncooked stuff and prep it yourself. Tempted to use metal cookie cutters on the stovetop to make these “rounds.”
And the green beans are going to get the lemon treatment when cooked, I just can’t resist tarting up the green beans a smidge.
June 22, 2009
Florentine Ravioli
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1 package(s) (20-ounce) frozen cheese ravioli or tortellini
* 6 teaspoon(s) extra-virgin olive oil, divided
* 4 clove(s) garlic, minced
* 1/4 teaspoon(s) salt
* 1/8 teaspoon(s) crushed red pepper
* 1 bag(s) (16-ounce) frozen chopped or whole-leaf spinach
* 1/2 cup(s) water
* 1/4 cup(s) freshly grated Parmesan cheese
Directions
1. Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
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Who doesn’t like a good bowl of ravioli? [Non-cheese lovers needn’t apply, I suppose.] Red sauce seems much more normal for ravioli or tortellini, though, or is that just an odd prejudice?
Fresh parmesan doesn’t figure into my cooking routine often enough, though, so I think another standard block o’cheese will take its place. Cheddar? Or mozzarella. Mmm, fresh mozzarella. And even better, the mozza can be used in a caprese salad before the pasta is served. Plus one veggie, reuse a fresh ingredient so you don’t have too much left over, double plus good! 🙂
June 20, 2009
I really hate hearing Garmin pipe up when you make an executive decision that does not follow the GPS exactly. No matter where you go or what you do, it just won’t adjust to the new route. It forces you to wait while it recalculates and brings you around in a circle to follow the original directions.
But that has little to do with this post. It’s just that I keep hearing that faintly obnoxious voice when I realize that I’ve got to recalculate my savings plan.
My perusal of JD’s post on How to Handle a Windfall followed right on the heels of .. yes, recalculating. Earlier this week, I’d had a little meeting with my notepad and pen, wherein a divvying up of expected monies was set on lined paper. I wanted to make sure that every penny had its place and the best way I know how to stretch a windfall/irregular income’s impact on my financial life is to make a plan.
It’s just as simple as me, a pen, paper, and calculator. First, I sketched out my existing holdings using my handy dandy Snapshot as a starting point.
Next, a list of expected income. Normally, I treat each piece of income as an individual transaction which means that I take out a cut for regular expenses, savings, and another expense fund from each check. The problem with this method is that I have to pick my favorite child. Savings already got a lion’s share because that fund makes me happiest when it grows. After expenses and savings, who gets an infusion of cash?
That’s where things get a little haphazard. No budgeting by the Force for me, it’s budgeting by feel. Priorities, after the first two ironclads, tend to shift according to what was most recently raided. My instinct usually goes straight for the recently wounded, and tops that up first.This causes a bit of churn in higher-activity accounts, leaving less-frequently tapped accounts languishing. For example, I spend out of the insurance fund twice a year, while the travel and car maintenance funds give it up 3 or 4 times a year. Somewhere in there, I needed a great big chunk for taxes. By the time I was through, savings had 33% of the pot, expenses a paltry 10%, taxes another 33%, car maintenance and insurance split the 24% left over, while house and insurance funds were entirely out in the cold.
Not at all masterful. And I subconsciously knew this because each night, I’d take out the notepad and look it over again. And each time, it just didn’t look right. [Or feel right.]
Recalculating:
Projecting that there might be trouble with the timing of one check, I ran two new lists. One with three checks, and one with four checks.
From both columns, I took 25% off the top for taxes.
Then I took 40% of the net for savings.
The remaining 60% (of net) was divided equally between the travel, insurance and auto maintenance funds.
Once again, the house gets neglected but I have a good reason this time. Once money is in the House fund, it’s never coming back out until I buy a house. Right now, it’s more important for me to have available cash flow in the areas there will definitely be spending in the next six or so months. So you see? Logical, clean, simple. I can use these ratios in the future for any irregular income without having to agonize over which should get more.
Well worth hearing that aggravatingly measured voice in my head.
