Tuesday, June 13, 2017

Frugal Staycation -- On the Beach, In the Kitchen

Empty beach!

Pure summer fun in the sun.


Monday was the first official weekday of my staycation.  The plan had been to pack up the car and drive to Governor Dodge State Park for a day at the beach.  The forecast of afternoon storms combined with a nasty dose of insomnia took that drive out of the running.  In its place was a shorter drive to Governor Nelson State Park, only 15 minutes away by car.   We arrived just after 10am and were surprised to learn then 2017 annual vehicle pass was $28, not the $36 my budget anticipated. We were further surprised to walk onto an empty beach; we found blue skies, clean sand, relatively clean water, and a turtle paddling through the designated swim area.  Where was everyone?   Most likely at work/summer camp or the ever so popular "neighborhood pool".  We savored the quite and soothing calm of nature.  Eventually two other groups with kids joined us, but for the most part we had the place to ourselves.  It was bliss.

Evening brought me into the kitchen to tackle my personal challenge to turning random frozen or canned food into something, anything, in an effort to clear out the storage.  First up, zucchini bread. Thanks to the solid recipe in Betty Crocker's Cookbook with an added dash of unsweetened coco along with a handful of chocolate chips, two zucchini were saved from withering on the counter and transformed into something for the breakfast plates.

Next up, a container of frozen leftover beef tenderloin.  This one was easy.  Defrost, chop, add to a bowl of rice with salsa and black beans.  Scoop into tortillas with shredded cheese, role, fold in tin foil, and freeze.  Instant lunches for my frugal husband for the next 5 to 7 days. My supply of rice mixture exceeded my supply of tortillas, so those were portioned into plastic containers (ones I keep and rewash from Chinese take-out at our neighborhood store) -- the homemade version of a "naked burrito."

Not a bad effort for the day, but that freezer seems deeper and the cupboards higher now that I have challenged myself to dig in and turn the supplies into edible food.  If anyone has summer ideas for frozen cranberries, please share!!!!!

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