Wednesday, April 30, 2014

Final Tally, Final Notes

$365.01.  That's $4.10 per day, $2.05 per person per day.  Translating lunches we give to those who do work for us into per diems, it would bring the average to about $1.75.

If we started again (which I am not going to do) I am confident that $50 per person per month is possible.  I learned a lot, made a few mistake purchases (why did I spend $1 on frozen spinach when there is a can of spinach here!  Why did I pay $1.99 for a 2-liter, ever?  The list goes on...)

I realize this blog has not been very interesting to follow during this challenge.  It was not a romantic challenge like the previous two.  It did not harken back to a time long forgotten when we used sticks to hunt game. This challenge was about being poor, but being smart about being poor.

Restaurants, particularly fast food, offer food that is cheap and convenient.  It is really bad for you.  You don't know until you spend the time eating quality food for a few months that you come to realize this.  For less money you can create a higher quality of food in that room next to the dining room, the kitchen.  The dining room, by the way, is the one with the big table and all the bills stacked on it.  You can pay those bills by saving money on food!

Here is my very practical advice to you, if you are trying to save money on food.

1) Find websites for the stores around you.  You're obviously capable of getting on the internet, or else you wouldn't be reading this blog.   In our area we have a local chain called Apples, a regional chain called Marc's, a Save-A-Lot, several Dollar General and Family Dollar stores, and a GFS.  There are other stores nearby as well, I don't shop there are their food carries premiums.  All of these stores publish their circulars on line.  I bookmarked them on my phone, so I just check them all once I made my list.

2) Pay attention to who stocks your needs, cheapest.  I don't super coupon, I don't even regular coupon.  I still managed a $60 person/month budget.  We drink a lot of soda, for example.  We decided per fluid ounce 2-liters would be far more economical.  At $1.99 for a 2-liter (a fairly common price point here) you would basically get four and a half free cans over buying $6 12-packs.  I wish, in retrospect, that I had bought all of the Sunkist the Dollar General had at $.88/2-liter a few weeks ago!

3) Never buy boneless skinless anything.  Chicken is an excellent meat source.  One local store often carries it for $.49/lb, another $.59/lb, and another $.69/lb.  They usually come in 5lb o 10lb bags, sometimes frozen, sometimes fresh.  Get over the idea that white meat tastes better, it doesn't if you prepare it correctly.  And all that bone and skin? The bones make the best soup stock you ever had, and the skin fries up delicious.  I will in the future post my recipe for soup.

4) Stock up on things when they are cheap, but only if you will use them or they store well.  Milk always spoils in our refrigerator.  Always.  Cheese holds up for a lot longer, and so does sour cream.  Cheese has the added bonus of being freezable.  Once you're at this a bit you will be better able to anticipate your needs and how long supplies will last you. Potatoes, for example, are used in heavy rotation here.  I was looking at the sales flyers for my shopping trip tomorrow (as I am in the habit now) and I am struggling because I cannot find what I consider a good enough deal on potatoes!  Buy small amounts of the very perishables as you need them, and wait to purchase more rugged goods until they are on sale.

5) Keep track of your money.  Budgeting is a practical skill that not enough people employ.  Whatever your allowance is, just write it down and then map out how to use it most effectively.  If you do the math there in the store (bring a calculator if it doesn't happen in your head) you can figure out by the pound or by the ounce what is cheapest (or, if you've looked at the circulars like I suggested in #1, you'll already know going in.)

6) STOP GOING OUT.  As mentioned we went out to visit with a friend last week, and went to a local tavern.  We had dinner beforehand to reduce our expense.  It still cost $17, for 4 drinks!  Even the most premium of delicious beers, Kentucky Bourbon Barrel, is only $12.99 for 4 drinks at the store.  Using my extreme price comparing skills, I could buy 4-16oz 6-packs of Molson Ice and a 24oz Honey Brown (yes, I even price shopped the most cost-effective beers, and that comes out to 2-1/8 gallons.)  Even not on the subject of beer, dining out is expensive, and the food is usually of a middling quality.  Cooking is labor intensive, without a doubt. You'll find a sharp increase in quality and an equally sharp decrease in expense.

As a closing note, on February 5th I had a doctor's appointment.  Just a routine appointment, nothing of interest.  I weighed 217-3/4lbs when I went in there.  After 3 months, never being hungry, simply shopping thrifty and cooking our meals, I am 8lbs lighter today.  Jessica has lost over 20lbs, and had to go buy new pants because she can take her old ones off without unbuttoning them. Though we aren't going to keep to such a shoestring budget, we are going to continue to eat like this.  This challenge took a long enough time to change our fundamental habits and not just feel like a crash diet.

I shall see you all in perhaps a week, when I will share some of my cooking knowledge with you.


  1. I read your subject several times, in the last year.
    Indeed, with a weekly menu starting with cheapest season vegetables I was able to keep the budget under control. This needs time and attention, but I prefer to decide where my money are going and not to search where my money left me :)

    Thanks for the ideas. Keep writing. Indeed, with food cooked from scratch we will loose kilos. What is is supermarket is full of sugar and useless calories, and I noticed even on me, with a half of your weight.

    Greetings from europe!

  2. and about stock food, with love, from my experience:
    -I buy big quantities of raw milk and put in the freezer.
    -I cook extra lunch boxes and put in the freezer. At the end of the week I am able to cook a soup for the family with the existing vegetables but for job ...I can search Friday morning the last box in the freezer. It is not the perfect food, but is for free: no money payed
    -cook slow and rare. I complete with salads, in the idea do magnify the quantity of vitamines.
    -use local fruits and vegetables. For example now the pumpkins and apples are veeery cheap: less 1 euro kilo, perfect to use 2-3 times per week.
    -can pickles or soup or souce?. The excess of vegetable can be canned: soup, or pickles ( in water and salt) or souce. Next week definitely the budget is going down.
    -collect vegetables from forests. I am walking almost daily ( now only in weekend) and I came back relaxed and with some plants:nettles (cook like spinach), dandelion( perfect for salads), hawthorn, nuts, apples, mushrooms etc can bring a flavor of our daily lunch.
    For financial economies I cut down the bills: easy and efficient. No tv, no car, phone at a half, negotiation of providers, less chemicals, no gym pachage, less heating and water etc. and look, in the last 2 years I changed the depth status and I have some savings to apply for a mortgage. The idea followed: all the bills can be negotiated.