We are really feeling the gas prices, as I am sure all of you do. David has a very long commute, so it is really hitting us hard. I am trying to make what we have really last and not leave the house. Here is a few hints that have helped me. I would love to hear yours xoxoxo
1. With all my bread baking, I am having lots of ends and leftover small pieces of bread. I keep them in a zip-lock baggie in the freezer. Then when I have enough I make bread puddings. Last week I made a savory one with roasted garlic and grated Gruyere cheese, Yumm.
2. Aubern'e and I have been washing our face with honey. We both love it. The wonderful thing about honey is it is very good for breakouts but also is very moisturizing. So it helps Aubern'es teen skin and my (old ;-) dry skin both. I am needing a lot less moisturize and my skin is so soft.
3. For breakfast I am make a simple muesli. In the mourning I put rolled oats (not instant, I like the thick rolled oats) in a bowl and cover with milk and let sit half an hour. It softens then add nuts, dried and fresh fruit, a splash of maple syrup. I also add ground flax seeds and flax oil.
4. For lunch I have been having raw veggies with a simple tapenade dressing. Just take a small spoonful of tapenade and thin it out with some olive oil and drizzle over veggies. I am lucky my grocery store has an olive bar, so I can get a small scoop of tapenade and make it last.
5. You know when you have those really greasy messes and it is nice to have something to clean it and throw away. I took some old sweat-shirts and flannel sheets and cut it into squares for a throw away rag.
6. Simple dinner we had last night. Pasta tossed with saute' zucchini, lots of garlic, toasted sliced almonds, feta cheese, (I would have liked to added fresh mint, but I do not have any right now. But added chopped chives). Thats it and chocolate bread pudding * for dessert.
* This is for Christine. It is the closest I can find to my recipe. I tell you, they have to make recipes so much harder then they need be. I will post my recipe soon. But I wanted to say, with bread pudding you are basically baking custard with bread in it. Most of the recipes I saw were 350 temp. with no bain marie and that is too hot for a custard. So either turn your temp. down to 325 or add the water bath. Or better yet, do both. It will take a bit longer to cook but you will have a nice soft, luxurious pudding. Instead of burnt edges and raw center.