Reply to Am I the only one panicking and hoarding?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Really love how OP is buying salmon, almond milk, multiple types of oil while supposedly on a budget. OP you clearly have no idea what it means to be on a fixed budget. I bet you bought Charmin and Brawny, too, right?[/quote]

DP. I’m also on a budget. I buy frozen and canned wild salmon. What about those things strikes you as problematic while on a budget? I buy oil. To cook the salmon and to stir fry the veggies and to help make the beans delicious. Again, what part of that seems incompatible with budgeting?  I buy whatever toilet paper and paper towels are on sale that I have coupons for. That’s called budgeting.

This is important: A key part of budgeting is price per use.  If one Bounty paper towel does the work of 3 off brand paper towels, using Bounty might cheaper and cost effective, and becomes even more so with discounts, sales, and coupons.  Actually PP, you’re the one that might have no idea what it means to have a fixed budget. And yes, “fixed” can vary widely with respect to “amount”.

As to the almond milk, I don’t drink it myself, but I do appreciate the need to purchase something shelf-stable that lactose intolerant people can use safely for both cooking and as a beverage.

OP! You rock!  Thanks for initiating this discussion. I hope we can all use it to share useful information.  [/quote]

+1 I think people who don't have tight budgets imagine that those of us who do should be living exclusively on rice, beans, and canned vegetables. I can do a week of meals for $20, but not only is it monotonous, it's also not healthy long-term. Longterm, we need to be eating multiple fruits and vegetables, protein, healthy fats. If you have a low but manageable food budget the things to cut out are snack foods and single serve anything. I stock up so I can wait for sales and afford some bulk items, for example I just bought a 1lb brick of yeast which will likely last me over a year stored in the freezer. When green peppers went on sale for 89 cents a pound recently I made a huge batch of sofrito and froze it in cubes. I might be able to get prepared sofrito for cheaper on sale but it's healthier to eat the scratch version.[/quote]

That’s a great plan for sofrito, PP! I never thought of freezing it. I’ve done something similar with caramelized onions when the Vidalia sweet onions are available. I also have indoor pots for green onions and cilantro. The right seasonings can make a monotonous -but-healthy meal delicious! 
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