Kids Planning, Kids Shopping, and best of all, Kids Cooking

                           

     

A month of meals with the kids in charge.  The younger kids are taking turns for two weeks each.  All meals are kid planned, kid shopped for, and kid created on their designated night (well, actually, we choose what we want from the whole list on a given night, but the kids do the cooking) Here's what's on the menu for the first two weeks.  Caleb is in the kid in the kitchen.

Oh, wait, a few words about the plan. Kids plan dinners first to anticipate what we may have left over for lunches.  We are working on bettering breakfasts. Generally everyone just has a cup o' cocoa or milk on the way out the door. Oatmeal or an egg on toast could be done for less than $0.25/serving.  We'd just have to plan better.  Kids are cooking and they are not extra-early kind of risers.

Remember, we are trying to keep our full day of meals under $4.50/person, averaged through the week.  That means each meal should average abt $1.50.  However, since breakfast is never more than about $0.25, lunch is always about $1, snacks are around $0.75,  I give us closer to $2+ for dinners.  You'll note from the top that some meals count for two, either because we will have them again in the cycle, or as leftovers for lunch.  Some of the cost breakdown is surprising.  Like, who knew pasta, burritos, or baked potatoes would be your pricier meals?

Dinner:

1-Indian Curry - 2 meals 

Spices $0.50

1 lb cooked Chickpeas $1

1 bunch Cilantro $0.70

1 lb cauliflower $2

6 diced Potatoes $1.25

Veggie broth $1

3 cans Coconut milk $3.75

4 cups Rice $1

$11.20

2. Ravioli 

1.5 frozen Ravioli $3

Tomato sauce $1

Garlic $0.50

Butter $0.75

Bread $1

$6.25

3. Spaghetti - 2 meals

2  lbs pasta - $1.25

4 med Diced tomatoes $1.30

Basil

Romano Cheese $1

Cream $2

Garlic $0.50

2 cups Spinach $1.50

1 head Lettuce $1

Italian dressing $0.50

Ranch dressing $0.50

Butter $0.75

Bread $1 

$11.30

4-Stuffed zucchini 

3 Zucchini $3

3 cloves Garlic $0.30

4 med Diced tomatoes $1.30

1 medium diced Onion $0.35

3/4 C Feta Cheese $1

Bread $1 

$6.95

5-Burritos

3 cups Rice $0.30

2 cans Black beans $1

2 cans Rotel tomatoes $2

1 large diced  onion $0.50

12 Tortillas $1.80

Spices $0.30

Salsa $1

Cilantro $0.60

Cheese - $2

$10.50

6-Pasty 2 meals

12 med diced Potatoes $0.75

2 cups diced Carrots $0.75

1 large Onion $0.30

3 tbsp olive oil $0.40

Pastry

6 c flour  $1.50

2 c butter $3

1 pack Veggi brown gravy $0.50

$7.20

7-baked potatoes

8 med Potatoes $0.50

2 cups Spinach $1.50

Leftover Chili $1.50

1 cup Cheese $1

Sour cream $1

Chives $1

1 stick Butter  $0.75

$7.25

8-ratatouille 

1 lb dicedSummer squashes $1

1 lb diced Peppers $2

3 cloves minced Garlic $0.20

1 large diced Onion $0.50

1/4 c olive oil $0.40

Homemade Bread $1

$5.10

9-diy pizzas

Dough $1

Leftover Pasta sauce $1

1 lb Cheese $4

2 diced Tomatoes $0.65

1 diced Onion - $0.50

1 diced Zucchini $0.50

1cup Spinach  $0.75

$8.30

10-fried noodles

10 packs Ramen noodles $1

2 tbsp Sesame oil $0.50

2 tbsp canola oil $0.20

2 tbsp Soy sauce $0.30

1 med sliced Onions $0.50

2 cups chopped Broccoli $2

1 cup chopped Carrots $0.35

$4.35

11-tomato basil soup

4 cans Canned tomatoes - $2

Basil - from the garden

Veggie broth - $1

1 cup Cream - $1

Bread - $1

$5

12-quinoa 

3 cups quinoa - $3.50

1 diced large Onion - $0.50

1 diced Zucchini $0.50

2 cups Spinach  $1.50

Sauce

1/2cup Cream cheese $0.50

1/2 cup sr cream $0.50

1/2 c mayo $0.50

Dijon/spices $0.25

$7.25

13. Frittata

4 med Potatoes - $0.25

9 Eggs - $0.90

1 med Onion $0.35

2 small diced Tomatoes $0.65

 1 cup Spinach $1

$3.15

14. FFY (Fend For Yorself) - leftovers

Lunches: (I'll fill in amounts for these later since they always have supplementary items.)

1-bagel sandwich 

2-chickpea salad 

3-left over, pasty

4-left over, burritos

5-leftover curry

6-leftover,  pasta 

7-rice ball

8-left over, fried noodles 

9-corn on the cob

10-hummus rolls

Stop the Presses

Wait!  It has been decided that we are going to carry out our No More Grocery Store/SNAP Challenge for 40 days instead of 30, on the same budget without any extra stocking up.  Here's why.

In the grocery store, on my last day of shopping, I met a cherished friend, Eileen.

Me:  Eileen! It is crazy that you are here because I was just thinking as I was coming in that I needed to text you and ask you to be one of my trusted advisors on our latest experiment.  

(Eileen and I share a warm hug I the middle of the main grocery thoroughfare, much to the chagrin of one of the workers trying to keep traffic flowing.  Both of our carts a blocking the entire aisle.  We try to move out of the way)

Eileen:  What are you doing?  I have been following your posts about butter and price per pound produce.  But, what's next?  

Me:  this is my last day of grocery shopping for 40 days.  And, I'm kind of freaking out.  I've never given up anything for 40 days before.

Eileen: Well, why does it have to be 40?

Me: because Jesus fasted for 40 days.  I've never really been like Him, and, even though I'm not fasting from food for 40 days, I could fast from going to the grocery store.  You know, make due with what we have.  I've done 30 days before and that is totally doable.  This will really teach us something about what we are capable of in the kitchen.  Maybe even in life.

Eileen:  So, make it 35 days.  I bet you'll be really happy you did in the end.

Me: Nope, I am determined. Will you help me? Will you be one of my trusted advisers?  If I am weak will you cheer me on?

Eileen:  Yes, and feed you dinner.

(She says this seriously. She is a phenomenal cook.  The last time Eileen fed my family dinner, I think we all had to be rolled away.  She made rice and sauce and salad and rolls, plenty for my vegetarian kids to eat.  But, she also made the most savory streak I have ever eaten alongside the sauciest fish I've been privileged to partake of.  Eating at Eileen's could make you weep from pure food joy.  I don't know how she cooks like that and stays so thin and trim.  She truly is a talented woman.)

Me: Only if I bring half the dinner.  No freebies.  I can barter for something I may need, but I can't buy it outright, or have it handed to me.  The day may come when I will cook a meal for your whole family in exchange for a cup of fresh cilantro.  Or, I may sell my soul for a stick of butter.

Eileen:  No.  You can do this.  I will help you however I can.  Still, you don't have to be "all" like Jesus.  You could just meet it in the middle and do 35 days. And, weigh yourself.  I wanna know what happens there.  Maybe it will inspire me to follow you....

Grocery store guy (we'll call him Gus):  Wow!  That's a lot of cilantro.

Me: Yeah.  You never know how long it will last, or when you might run out.  I'm not coming back for a while.

Gus: Really, like how long?

Me:  Well, I think I just decided 40 days on the way in here.

Gus:  40 days!  Why not 30, that's way more doable.

Me: I've already done 30 days.  40 days is for Jesus. You know, he fasted forty days.

Gus:  Well, you got me there.  Can't argue with Jesus.  If it helps at all, just remember, too much cilantro makes everything taste like soap.  So, if you're missing your cilantro, don't. You don't want your food to taste like soap anyway.

(Here he actually had a funny story abt how his dad brainwashed him to hate cilantro,  I felt bad he didn't know the bliss these fresh green sprigs can bring)

Me: K. That will be my mantra when I run out.  Cilantro tastes like soap.

Gus: So, this is like your last supper, huh.  No more grocery stores for 40 days?  And you are stocking up on cilantro, frozen ravioli and sugar-free ice cream bars.

Me: One of my kids doesn't eat sugar, and I already have a hoard of regular ice cream going.  I didn't want to leave him out.  

Gus:  And, the muffin cups and paper bags? You have about 200 of each.

Me:  I make six lunches every day.  Those things save me.  I don't want to run out.  It sucks to have to scrub your muffin tins or send your lunches all strewn about in a back pack.   I'm not going to the store much, so I don't have so many grocery bags to repurpose for lunches.

Gus: Wow! You thought of everything.  Too bad you're not coming back for a while.  I think you'd make a very good return customer.

Me:  You're right.  Too good.  That's the point. (I say, shaking in my shoes as I leave the store.)

Good-bye Neighborhood Grocery Store.  I'll see you in 40 days.

                            

Gordon's Awesome Cilantro Mint Chutney

1 bunch cilantro

2 cups mint leaves

1 jalepeno pepper

1/2 medium onion

3/4 tsp salt

2 tbsp lemonjuice 

1/4 c water

Roughly chop all ingredients, add to blender with water.  Blend until the consistency of a thick sauce is reached.  Serve with flat bread, chips, samosas, crackers, veggies....pretty much any food is an appropriate carrier for this dip.

30 Days No More Grocery Store - SNAP Challenge

So.  It begins today.  A month-long fast from the grocery store.  And, taking the SNAP Challenge. Why are we doing this? 

1. To break free of the tyranny of consumerism in general and the grocery store in particular.

2. To save time and money and push the boundaries of self-sufficiency, creativity, practicality.

3. To show that even budgeting below a "food stamp standard," we can not only survive, but thrive, having enough and to spare.

4.  I have WAY blown my budget over the last 6 months by not planning, not tracking, and generally turning a blind eye to all things grocery related.   No More Grocery Shopping helps me reign it and get back to good with my money.  We do have some goals around here and they don't ALL involve food!

5. Finally, because, the last time we did this experiment, we saved $1000 in the month: not just from our grocery budget, but also from eating out, running around and having to fuel up all the time, impulse buying while we're out and about, etc.  $1000.  It was HUGE; and, motivating.

Not going to the grocery store for a month can be a scary prospect for a family of foodies who derive every bit of comfort and pleasure possible from fresh herbs and greens, savory sauces and seasonal desserts.  Think of it.  for 30 days, No More Grocery Store!  in some ways that idea is totally liberating.  in others it is completely daunting.  

Thankfully, we've done this before.  6 years ago when I launched the original experiment, everyone was much younger and they all just sort of went along with it.  Now, I have real help in the execution.  So, here's how it will look.

1.  We have $697 to spend on our family of 5-7.  

Our per person count is a moving target because our newly-weds (our oldest son and his wife) share occasional dinners with us and take one of our homemade lunches with them to work every day.  Also, though we don't count them as family officially, we entertain friends and guests almost every weekend.  A typical Sunday dinner party at our house sees 12-16 people.  We are never so happy as when we have extra people to share with.  I especially love feeding my kids' friends during the school week. 

Why the $697 allotment? Seems like a lot.  Watch what we do with it.  Though we don't participate in the program, this is the amount a family of 5 would get on federal food stamps, the Supplemental Nutrition Assistance Program (SNAP).  SNAP allots $1.50 per person per meal, or $4.50 per person per day. If I counted 5 of us for most meals, though sometimes there are 7 and sometimes there are 16, we would get $697 month.  I can do it for less than that, but I'm gonna take every cent i can give myself credit for since we aren't going back for a month.  And remember: it is less about the money, and more about the fast from the grocery store.

On the other hand, people have pointed out that the $4.50/day figure SNAP provides is low and is meant to be SUPPLEMENTAL to the people who need it.  However, most hungry families in need  use their food stamps as the PRIMARY source of purchasing power for all of their food.  We want to raise awareness in ourselves that people all over our country eat every meal, every day, far below our privileges.   And, we want to dispel some myths about being frugal with food; to show that even at a fixed low budget, we can access and prepare healthy, delicious food for our family.  We will address the MUCH lower standard of people around the world in a later experiment.

Subtotals: $377

I spent $377 in stock-up prep for the experiment.  I know this sounds like an outrageous amount to spend in a period of a few days, but we have depleted our in-home storage over the last many months.  i mean, seriously depleted. And,  I always feel better about life when I have 60 lbs of pasta and 50 lbs of rice along side a bunch of other staples in my basement.

B. 2 kids have $200 (total), and are each responsible for 10 lunches (for 6 people),  12 dinners (for 5 people) and 1 hospitality event (for 10-16 people).  They each get 1 Fend For Yourself (FFY) dinner that they are not accountable for.

They have planned menus and shopping lists, done the grocery shopping and are ready to make dinners and lunches from now until Nov. 6.  Menus, shopping lists, receipts and recipes to follow in later posts.

Subtotals: $200

They were each given $100 for their two weeks, along with a tour of what we already have in the pantry, freezer and food storage. They noted the inventory, planned accordingly, went shopping, and each spent about $70 for their two weeks and pocketed $30 in cash (this is their favorite part of the plan).

III. I am allowed to go to the farmers market for produce and the dairy for milk.

1 have $100 for milk and produce, and, i can only get them as long as I have someone with me to keep me accountable for my strictly itemized purchases.  I can not be trusted  on my own around food when money is involved.

Subtotals: $100. 

That's it for all the milk and extra produce we need this month.  I feed a bunch of vegetarians in my house who do drink milk.  One of them is a 13-year-old boy.  We go through a lot!

Grand total: $677

Wait! 

That all only adds up to $677.  See, I said I could do it for less than $697.  So, I'll have to ask my trusted advisers what I can do with the extra $20.  

End Note:  I have two pressing fears: 1. What will happen when we run out of cilantro? And, 2. Am I going to be able to make it through a chili cook-off we host annually, Halloween, a birthday party and a birthday dinner without breaking my grocery store fast?

20 Veggies for Under $1/lb

When I am shopping frugal, I aim for spending less than a buck per pound on the food my family eats. In the western United States, at Kroger owned stores, I found these prices this season:

Tomatoes $0.99/lb

Leafy lettuces $0.99/lb

Spinach bunch $0.99/lb

Parsley bunch $0.99/lb

Radish bunch $0.99/lb

Jalapeños $0.69/lb

Seranos - $0.99/lb

Kale $0.99/lb

Collard Greens $0.89/lb

Carrots $0.98/lb

Red/white onions $0.99/lb

Corn 2/$0.99

Cabbage $.069/lb

Cucumbers $0.89/ea

Green onions  $0.59/ea

Cilantro  $0.59/ea

Potatoes $0.30/lb

Yellow Onions $0.65/lb

Pumpkins $0.25/lb

Squash $0.89/lb

Are prices near you comparable?

Potato - Potahto

54 sack lunches, 12 planned dinners for 5-7 people,  a bunch of breakfasts and snacks that count as half a meal each, 2 Weeks, 1 teenage girl, $150  - she keeps what she doesn't spend

"I just don't think extra potatoes should come out of my budget," KC says thoughtfully.  "I mean, I already planned for and bought potatoes.  We used them last week, and tonight, and I have one more meal for them to go in and we will still have leftover potatoes.  So, I just because you found a really good sale on them, shouldn't mean they have to come out of my budget."  

"Well, if I were to have that money, if I were planning and budgeting, I would just use what I had in the budget and buy the extra potatoes.  They are $0.20/lb.  how can we pass that up?" I ask.  I don't mention the fact that one of the reasons for this experiment is that I have been overspending the grocery budget consistently since March.

She's sixteen and wields her words in such a way as to get to the greatest outcome for her interests: keeping as much of the food budget money at the end of her two weeks as she can.

"I'm not saying you should pass it up.  I just don't think it should come from my budget.  I think there should be a special, 'deals we can't pass up' budget that you can use whenever you see a sale like that."

"Hmm." I say, considering her words.  I do see how my request looks a lot like changing the rules in the middle of the game.  So, my only recourse is this,"Okay, but you have to know that will probably just diminish the budget I set for these kinds of experiments."

She is quick with and answer, "That's fine.  I knew this was an experiment.  I figured we could do it on less.  I didn't assume I would get the same amount next time.  But, I have $75 of my $150 left for this two weeks.  Maybe we need a gallon of milk or two.  But, I have done well and I'm counting on the money I get to keep."

And, that was the end of it.  Stick to the rules.  Make adjustments for next time.  She has done remarkably well, and I have pretty much stayed out of the store, except for my little trip to get kitty food (not on the grocery budget) when I saw the potatoes and was tempted to work outside of the plan.  But, i didn't buy them.  I think being accountable to a sixteen-year-old keeps you very honest.  And, maybe she's right that there should be some funds in a month for not-to-be-missed sales.  Or, maybe we should just strictly stick to the plan.  I have to let that one percolate a bit.

Here is what KC's two weeks look like:

And, here is a recipe for a family heritage favorite, Welsh Pasty.  Note the use of potatoes.  Pasty (with a short 'a' sound as in 'hat') are little pastries covering carrots, potatoes, onions, and, if you are an omnivore, some sort of meat.  All of my kids are vegetarian, so they just have the veggies.  Gordon and I eat meat occasionally, so we mixed our cultures a little bit with this dish and added Italian sausage.  The results were amazing.  Here is the recipe with instructions.

   

INGREDIENTS

Pastry

3 cups all-purpose flour, plus extra for rolling dough

1 cup cold butter, diced

1 tsp Kosher salt

3/4 cup ice cold water

Filling

1/2 lb carrots, cut into 1/4-inch dice

1 small yellow onion, finely chopped

5 medium russet potato, peeled and cut into 1/4-inch dice

2 tablespoons olive oil

Freshly ground black pepper and salt to taste

1/2 lb ground meat or sausage, optional

Preheat oven to 350*

Add flour, butter and salt to mixer.  Mix until crumbles appear.  Add water and mix on high until a dough forms.  If dough is too wet, add more flour, if too dry, add water.  The dough should be moist, but not sticky.  Let rest for 10 minutes while you prep veggies.

Chop veggies and mix with oil, salt and pepper in medium sized bowl.  Set aside while you roll the dough.

Pull off a piece of dough just larger than a golf ball.  On a floured surface roll out a circle about 6-8 inches in diameter.  Line a large baking sheet with parchment paper and place the pastry on the pan.  Fill one half of the circle with the vegetable mixture, fold the other half over (now it is half-moon shaped), and crimp the edges by hand or with a fork.  Cut three small slits in the top of each pasty.  Continue this process until all the dough and filling are used. Bake at 350*  until the crust is golden and the potatoes are cooked, about one hour. 

  

Pantry Prep from the Not-So-Pros

Getting ready for another No More Grocery Store experiment to start next month.  Here are some household challenges to help us get ready.  

Challenge #1 - Pantry Prep

"Mom, if we are going to do this, we can't just pull everything out, wipe down the shelves and put everything back. We need a total overhaul.  We need a lifestyle change," 16-year-old KC says.

"Like what?" I ask, curious about what a lifestyle change was going to look like from her perspective.

"Like we waste a lot of food because there is more stuff in there than we can keep track of."

"True, true.  So, we just need to pare down?"

"Yeah," she answers, "and we need to make sections where certain types of food go so everything has a place."

"Then what?" I ask.  I'm really not leading her.  She is leading me.  I do not have an intrinsic sense of organization.  And, though you wouldn't always know it to look at her room, she does.  Plus, she is a minimalist, so our current situation offends her personal sense of order.

"Well, before everything goes back, and we have all of our categories, we need to get some containers and stuff to keep it all organized.  Then we clean it all out, put it back the way we want it and be serious about keeping it up.  Everyone who uses the pantry  should know when everything goes so we are all responsible for maintaining it.  We can't let it get like this again."  That was her final word.

"Okay.  You're right! I commit."

And, so we began.  Let me warn you: This is not a job for the faint of heart.  Nor, is it one to be done on your own.  Cleaning the pantry, if it looks anything like ours did, can only be undertaken with the help of a sister, friend, daughter, son, husband, or other partner-in-crime.  Most kids over 8 could help you with this task given the proper motivation.  However, if you are looking for someone to lead you, you may need a more mature mercenary.  I paid KC to stick through it with me, and still, we had to prod each other along with a combination of carrots and sticks to finish the job.

Here's what we did:

1. Purge - We First pulled every single thing out and either tossed it, donated it, or decided to keep it.  An initial purge minimizes waste in the future.  We got rid of expired items, stale cereal and crackers, stuff that we never eat (like the rice-a-ronis we had taking shelf space, but no one would ever make). We didn't have to throw it all away.  We put duplicate items in the basement, and donating what is unopened, but unwanted is always an option.  But, it was sick how much stuff we got rid of because it was stale or otherwise beyond its usefulness - two full kitchen-size garbage bags went to the trash.  

Time for this step: About an hour.

2. Planning/Purchasing - When the purge was over and we saw what we had left, we got down to list making. We made categories like spices, sauces, sweet, savory, dry goods, breakfast, lunch food, bulk items, etc.  Then, we made a list of canisters and plastic totes we would need to keep it all organized.  We bought canisters for rice, pasta, flour, sugar and other dry goods; and plastic totes for snack foods, spice mixes and baking accessories like sprinkles and muffin cups.  

Warning: our shopping trip took the remaining energy we had and nearly derailed the whole project.  We ended up leaving the rest of the work, which was a lot, for the next day.  Truly, if we hadn't had each other and the deadline of company coming, we wouldn't have finished the next day.

Time for this step: 30 minutes to survey what we had and categorize everything into a list. 90 minutes for shopping.

3. Clean - With an empty pantry we took the opportunity to get everything clean.  We worked top to bottom  (so all the crumbs fell down and we didn't have to retrace any steps) with rags and vinegar water solution.  Then, we swept and mopped the floor before we put everything back. Tis part was relatively easy compared to what we had already accomplished.

Time for this step: 30 minutes

4. Organize - It helped a lot to have everything we needed to put things in order before we put what we had left back in.  We ended up with a whole tote just for curry creations, another one for sushi supplies, and another for bulk seeds and legumes.  We also had a good sized flat box to put on the floor to keep big bags of flour, sugar, rice and oats in for refilling canisters.

Time for this step: About an hour

5.  Maintain - With everything we wanted back in the panty and a brand new system in place to keep track of it, we all committed to maintaining it a little bit every time we use it.  And, in the month since we've made our lifestyle change, the pantry has stayed very well ordered.  We consider it a great success and wish the fridge could stay as nicely organized.

Time for this step: Next to none. Put things back where you find them, new purchases find their way easily into the system.

No More Grocery Shopping - For Real This Time

Last week, "Mom, are we doing some crazy food experiment you haven't talked to us about?" Caleb, 13, asks earnestly. 

"If we are, it's unintentional.  Between school stuff, work stuff, multiple lacrosse games and practices, and the 8 hours I spent in drs offices this week with sick and injured kids, I just haven't gotten around to grocery shopping.  Plus, it is sort of an interesting challenge, don't you think?"

"Well, I have to totally scrounge every time I'm hungry. Mostly, when I get home from school I have to choose ramen or Mac & cheese. And, now, we don't even have any milk."

"But, we do have cream and that makes awesome Mac and cheese."

"Yeah, I'd rather have milk."  He is good-natured and not as grumbly as this may sound.  

Days ago.  "Mom, are you going to go grocery shopping soon?" Caleb asks.

"Yeah, as soon as we run out of food."

"What?  How much lower do we have to go?  The fridge is full of condiments, but that's about it.  We have no milk, bread, eggs, or cheese.  We just ate the last of our salad stuff. So, other than onions, cilantro, and peppers, our only fruits and vegetables are canned or frozen.  What is the deal?"

"I don't know. But onions, cilantro and peppers would make a great salsa if you added a can of tomatoes.  I'm just trying to see how creative we can get with what we have. Think of all the stuff we've made that was good in the last two weeks."

 

"I don't really remember," he says.

"Well I kept a list," I say, referring to my list.  "We've had 

Tacos with ground meat, salsa, onions, cilantro, cheese

Pasta, salad, bread

Sandwiches

Rice with sauce, broccoli, chicken and pasta, carrots

Quinoa with almonds  broccoli, cooked carrots

Freeze dried cream of potato soup, flat bread

Brocoli cheese potato frittata, canned peaches/applesauce

That's a lot of stuff.  We also ate out on the cheap a couple of nights.  Plus, somehow you guys had lunches every day.  Chips and hummus or salsa, frozen burritos, bagels and cream cheese, peas and carrots, sliced apples, PB and honey sandwiches...all that stuff was in your lunches."

"Yeah, I just really wish we had some milk," is his reply.

Today.  "I know what we should do today," Caleb, says in a bright tone.  "We should go grocery shopping." 

"What's all this 'we' you're talking about.  You mean me.  You want me to do the grocery shopping.   Have you gone hungry the last two weeks, Caleb?"

"No, but I have to fully make a meal if I am hungry.  There are no snacks, no cereal, no sandwich stuff or even just fruit to grab."

"True," i say, "it is pushing the boundaries of our creative problem solving."

"I'm already a good problem solver."

"Yes, you are.  And so am I.  Did you see I bought eggs last night? It's because i wanted to make cake and I could get them at the corner market."

"You know what goes great with cake? Milk.  Do you think you could do the same for milk?" He asked.

"Dad could make some powdered milk tonight."

"Sick!"

"What!?!  can't we live off of our food storage?" I press.

"Can't we live off of our food storage and buy milk at the corner?  I am a growing kid!" 

"Good point.  Done.  I'll buy milk at the corner today."

"Awesome!"

And, so it goes.  Pressing the limits of my creativity and my pantry.  Saving time I don't have and money that can go other places right now.  I think this is the hardest experiment we have run.  Maybe because it was totally unintentional and unplanned for.  

Usually, I set myself up pretty well if I know an experiment is coming.  I inventory the fridge, freezer, pantry and store room.  I menu out meals and make a shopping list to prepare us for not shopping.  This time, I was just slammed by life. No prep, no warning, just a whiplash injury to a boy in a lacrosse game, and a girl who woke with shingles one Sunday morning.  That, along with performances, board meeting, end-of-year school presentations and planning a week-long camp for 60 girls and leaders.  No time for grocery shopping.  Only keeping our heads above water and staring into the depths of my freezer and food storage every night.  Sometimes, this is what it is to be prepared.  And, guess what!   Caleb made an awesome salsa to go with his breakfast this morning.