Scallions and mushrooms were chopped, sauted and served with scrambled eggs. Berries and cheese curds from the market rounded out the plate. Simple foods, yet two delicious meals.
Potatoes added to a crock pot with baby carrots (from a store purchase). Drizzled with olive oil, dash of salt and pepper, left on high for 3 hours. With one hour left, torn up pot roast from a previous meal was added. Tender and yummy dinner Saturday evening.
Leftover pot roast enhanced with market potatoes!
Berries, berries, and more berries were washed, dried and frozen. Five 1 cup servings of raspberries and 10 bags of strawberries in 2 cup portions. Berries for yogurt and granola breakfasts or smoothies in the depth of a Wisconsin winter.
Forty dollars spent. Foods just plucked from the field. Transported less than 20 miles. Fresh, wholesome and easy on the pocket book. That is the upside of frugal living.
Have a great week, and thanks for reading.