At the end of last week we ended up with $10.00 more than we expected. So now our food budget is $60.00 for the week. We still have seven cans of Tuna and one can of chicken pulse the fish that I caught on Saturday. Meaning we only need to spend about $15.00 on fresh food stock and some more cans of food for the bad times.
Kansa and I learned that the most important tool in our Kitchen is the greater. With the greater we can stretch out our food longer by using smaller portions. But be sure to use what you have before the cycle date. We did have to toss 2 onions in the trash because we didn’t use them fast enough, last week.
So on our shopping list this week is a bit less than last and more of the same. We must use 3 potatoes over the next 3 days or they will be tossed too. We need salt and oil for the pantry. On the menu this week is crapes, corned beef, stuffed cabbage, and ham bone stew.
Kansa and I were given 2 dozen farm fresh eggs on Sunday so we don’t need eggs. We will be buying the cabbage because the garden has not even sprouted yet. We will go to the butcher and ask for a ham bone. More times than not they don’t even charge us for it. If they do it is only like $2.00 so we will see. We will need some mint and herbs for taste most of them are growing on my window.
The corned beef we are corning ourselves so we cut the cost in half. $11.00 for the roast. So at this point we are spending about $12.00 for the week. We have a neighbor who will give use the Rum we need for the brine as long as we invite him over for dinner when the corned beef is done. Because it takes about a week to from a beef I started it on Sunday so it will be ready on Friday.
The salt and rum will slowly replace the blood in the roast making the shiny surface that corned beef is known for. So to make the brine poor a fifth of spiced rum into a large container and 2 cups of salt and 3 cups of water and mix it all up. Now place the meat into the brine and seal the container and put it in the fridge. Remember to turn the meat every 12 hours for five days adding salt as the blood is replaced. By the fifth day the liquid brine should be replaced with salt and blood. To find the full corned beef recipe remember to look up my cook book when it comes out. But for now I am illustrating and proofing the Agenda Volumes 1 & 2.
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