And such is life….

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
Savings 280
Housing 1575
Utilities 400
Food 380
Transportation 600
Debts 400
Medical 115

Reality for this month
4150 Income
Charitable Donations 0
Savings 225
Rent 1575
Utilities 423
Food 700
Transportation 791
Debts 0
Medical 0
Misc 400
Total 4114 35 roll over to groceries for march
Thats PATHETIC!

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
Tahina sauce
Pita bread
print a shopping list for this recipe

preparation

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.

Read More http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755#ixzz1FJCwVYXg

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