Ah once again I find myself apologies to y’all for my lack of posting…so I am sorry. I was working all weekend and Emmer is having some wicked strange symptoms so off to the doctor we go this afternoon….which I will ofcourse be updating everyone with the outcome this evening I hope it is my just being a nuerotic mama…she has a rare form of the flu 🙂 yay!
Well today I really want to go over our budget with everyone, where it is versus where I would like to see it at I feel like since this is a blog about going from foreclosure to frugal that we should discuss this at least a little bit 🙂 Let me start with I absolutely SUCK with a budget and as such I cut up my cards (debit) last night and trashed them! This is a huge step for me. We will be getting a prepaid debit and loading only enough for gas on it and then automatic payment from the online banking for all the bills and cash for the groceries, I am seriously hoping this will curb the spending. Because quite frankly I blow at the plastic money, I always have! Now give me a thousand dollars cash and I will have 700 at the end of the month LOL…
So here it is (and yes I know its bad)
Ideal Cash Flow Plan
4150 Monthly Income
Charitable Donations 400
Reality for this month
Charitable Donations 0
Total 4114 35 roll over to groceries for march
its the exact same amount of money just distributed in a very ineffective manner 😦
Our goal for March is to pay insurance in full, pay bills (obviously) and rock the savings since we will be getting 500 off rent for three months…end/beg of each month I will be doing this to see how we do 🙂 and let you follow along! Please make your own budget and show me I would love to see what everyone else does 🙂
Now for a YUMMY thrifty treat!
Home Made Falafel
stolen from Epicurious
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
print a shopping list for this recipe
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.