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Another wonderful and inspiring article, Donna. Your budgeting has inspired me to be much more detailed in accounting for food items. Thank you.

We use A2/A2 milk, also. Normally, I have to avoid milk, but I can use the organic A2 half and half in coffee and mashed potatoes. It digests so much better and has a wonderful taste.

I am working on sewing a few skirts, as I have plenty of tops and sweaters. I, also, need to make another pair of pj's and a new apron. I can't walk into the kitchen without spraying something on whatever I am wearing, so aprons are a necessity.

I am now putting the books of genealogy together for my side of the family. It has been a 45 year research project and a labor of love. I have thrived on learning the history of the South and on studying the lives of ancestors. 

Thank you for your articles and I thank everyone for their amazing and educational comments on the forum.

I'm confused and curious about the 10% charge at checkout, which isn't something I've run into (yet) but maybe only because there are very few stores I shop at.  I know some charge credit card processing fees, but do I understand that you're talking about extra charges at checkout  even when paying cash?  Could someone please explain more about this, so I know how/where to watch out for it?

It's funny about aprons - I like them, but very seldom wear them, because I don't want to mess up my nice aprons.  Very silly of me, since that's what they're for.  Maybe I need to buy a cheap apron in a pattern I don't care for, and then I would actually wear it.  Instead I have a nice one I bought from a fair trade catalog and several that belonged to my grandma, all of which are apparently "too nice to use."

Our son and family live in your state and that 10 percent sales tax on food is rough.   I know you will enjoy Aldi when it opens.   You never know what our retired or soon to be retired husbands might take up when their time opens up.  My husband started baking all the bread and it is better than mine.  What a nice thing to have a cookie baker in the house!

When making a white sauce I often just whisk the flour into the cold liquid ingredients and cook and stir until bubbly and thickened.   Depending on what I will use it for I may stir on a pat of butter for flavor at the end.   It sure saves on butter.   

My grandmother made the most delicious fried chicken by boiling chicken and letting it cool and then just flouring it and browning it.   For us empty nesters it is a simple way to make just a few pieces of fried chicken and it is delicious.

We had allowed our pantry to grow too large so we are eating it down some.  I  only spent half my grocery budget last month but I am leaving the extra in my food budget to cover price increases on what we need to restock.  

Grandma Donna Wrote,

Tea S, I have a receipt here to explain.  For here where we live these are normally smaller chain store and they call them cost plus 10 stores.  Some people do not understand that when they shop and get surprised when they check out so they have signs in the store that say, cost plus 10%.  

We often get our sweet potatoes at this store because the sweet potatoes are better there and per pound cheaper but if you shop there for everything it is best to add up as you go that ten percent.  Donna

We had chicken and mushroom risotto with the last scraps of meat from the chicken. It had a lot of vegetables and just a bit of rice. I sautéed the vegetables with dripping from the roast chicken, the carcass has simmered for stock, so there were just the clean bones left over. 

We had rabbit rather than chicken when we were young. Dad had permission to shoot for the pot on several farms where rabbits were a nuisance. When we did our wartime rationing project I raised Californian meat rabbits, and got skilled in preparing them to cook. I did a good rabbit pie, for the Smallholders’ and Beekeepers’ buffet lunches, the pastry decorated with tiny pastry running rabbits using a cutter DD had as a child. We gave rabbit for stew the Church pensioners’ harvest lunch, and over our meal we heard a lot of memories about rationing. 

I have raised and prepared duck and chicken for the table, and cooked quail and pigeon. It requires effort and determination, and therefore the idea of wasting food seems dreadful.

Shoulder of pork is one of the more economical joints in the UK. There was a tradition of not eating pork when there was not an R in the month, the warmer months when the meat would not keep. I buy the family sized joint which is better value, and cut it into small joints for a Sunday roast suitable for two, to freeze. I cook a small joint of meat as a pot roast so it is tender and doesn’t shrink. We like leftover cold pork with a jacket potato, or in a sandwich with a thick soup. I save the fat for cooking, clarifying it so it will keep. Toast and dripping was a favourite supper on a cold day, a thick slice of bread on the brass toasting fork held to the fire. 

The meat ration for the week was by price, one shilling and tuppence, enough for a pound of basic mince or two lamb chops. When fresh meat was in short supply part of the ration had to be taken as sliced corned beef. There was a separate ration of 4 ounces of bacon or ham per person. I keep our spending on meat under £3 each a week. A small amount of meat goes much further in a stew with dumplings, a pie or a stir fry.

I try to shop and cook using the basic ingredients and quantities my Mum and Granny used. We have gone back to full fat milk, cream, and butter, to home cooked food, and avoiding Ultra Processed stuff. Our school dinners were a useful guide because they were cooked from the basic British ingredients and had to meet required nutritional standards for protein and fat, within a strict budget. We had a healthy diet. 

I so enjoy your posts, Donna, and usually think of something to comment but then I get busy and forget to comment.  In my town there is a very wonderful food bank that is available to seniors on a limited budget.  I was hesitant at first to sign up because I didn't want to take food from others who might need it more.  They convinced me that it was all right to take advantage of the service as that frees up money for other things like bills or gas in the car.  Every month I bring home a huge amount of food including meats, produce and canned goods.  I have purposed to use that food  to make out my weekly menus and only buy other things when necessary.  It's is working out well.  

I am slowly settling into my 1930's lifestyle.  I have cut way back on computer usage.  I have a lot of supplies for my hobbies of knitting, weaving, and embroidery.  I don't plan to buy anything else until I make use of what I have on hand,

My house is pretty well set in 1930's style with lots of furniture and housewares from my grandparents.  It feels really cozy and complete.  I don't own a TV or a microwave, and don't use the clothes dryer or dishwasher preferring  to wash dishes by hand and dry my clothes on a rack.  

I have a couple of questions for you readers -I am so used to the convenience of plastic "baggies" when storing food in the fridge or freezer.  I have a few glass storage containers that I've gotten over the years and I use them all the time.  I also use glass jars for food storage and I use waxed paper for some things.  But sometimes one just needs a plastic bag! What do you use in those cases?

Also, I was given a huge green cabbage the other day.  I live alone and cannot eat it up before it goes bad.  What are some things I can do to make it last or store part of it.  Any suggestions will help.  

Thank you, Donna for this blog and thanks to the other commenter's for their contributions.  I learn new things all the time!  ????

Thanks so much for the explanation and receipt photo - it is much clearer to me now, and I'm less worried about running into such a system by surprise!

I think your dish with the cheese on the pan looks and sounds delicious.   I am finally getting our budget back on track.  Between the fire and the move, things were unpredictable for a time and I don’t function well like that.  So the smoothing out is so very welcome.  By this month’s end, it should be even better. I’m not doing the study but have been trying to be mindful of certain things.  I’ve been better at remembering to wear my apron when in the kitchen.  They certainly are worth it!  It’s so many little things that addd up. I think often people want one big fix, but every little thing you show here makes a difference.  

Tea, are you in Australia?  (I know you’ve been here a long time but can’t remember.

Another excellent post Gr.Donna!  Being a singleton, I very seldom cook a whole chicken but that is how I do it also. The broth is so handy, sometimes when I am making a potato soup I use chicken broth and the milk thickened with a bit of butter and flour. I always wonder when I see people buying broth. But I realize we are all different in our methods.

I like pears with a bit of cottage cheese, I don't do mayo as I just don't like it. Your plated meals always look pretty.

Still trying to live 1930's, tonight is "Friday night at the movies" so a movie on TV. My cinema candy is 2 no-bake chocolate oatmeal cookies.  I only make 1/2 recipe at a time as that is all I need.

Heavy into the picking and canning of tomato products. Will be digging potatoes this week, dug the onions this last week. Zucchini completely died but I have had some yellow summer squash.  Beets will be pickled later as they are still growing. I will roast some with bacon grease when fresh. My cabbage seem to be just sitting there, I think it is the extreme heat. I will let them grow as long as I can.

One of my renters moved out and left her beautiful garden....we will be harvesting it as I will not let it go to waste.  There are alot of different kinds of peppers, tomatoes, zucchini and a row of green beans. Whatever we can't use will be taken to the homeless shelter.

I am lactose intolerant but can handle yogurt and make my own....so much cheaper. I had been buying large bags of frozen mixed fruits for my smoothies but the bags are much smaller and have gone up over 2.00 in price. I calculated that I can buy melons and grapes on sale add on sale blueberries and make my own for about 1/4 the price. I make fruit smoothies for a brunch meal because I can't eat breakfast. It is what works for me. I add banana for sweetness and because banana keeps me from having leg cramps.

There are certain summer festivals that we go to as a family but have decided not to this summer, the prices are just too high and it has become not worth it.

My AC continues to run, it is just too hot for me to go without it. Hopefully the weather will break soon and I can open windows, fresh air is always better.

Great post, Grandma Donna. I am surprised how cheap your chickens are to buy. The cheapest here in Australia is usually $4kg for a whole bird, or about $12kg for chicken breasts. 

Weaverbird - in the fridge I generally use a bowl of some kind with a plate on top. For the freezer, I try to save any plastic bags food or produce comes in such as bread bags, rolled oats bags, dried fruit bags, fruit and vegetable bags, grated cheese bags, etc. I give them a washout and dry them. I use them to store frozen fruits, vegetables, baked goods etc. I also reuse the ziploc bags I purchase this way. They can be washed and reused time and time again. I never reuse any bags used for meat though. 

 I also keep all plastic yoghurt or ice cream containers with lids to freeze things in. They are useful for larger quantities of stock, or fragile berries and even homemade dog food. I hope that is helpful in some way. 

Weaverbird,

If you like a vinegar based slaw you could make freezer slaw. It freezes well and I love it. You can eat it as is or drain and put on meat or sandwiches.

Tea S, I just did the research on “cost plus 10 stores” and they don’t actually sound bad.  Everything in the store is priced at cost, which is what the grocer pays for it, and then the customer pays 10% at the register, and this is the profit the grocer makes.  In contrast, the average markup for regular supermarkets is 15%.  A cost plus 10% format allows small grocers to offer a variety of products and not worry about various percentages.  Of course, you don’t get loss leaders this way.  I wonder if some people don’t realize that the 10% is what the grocer is making on the sale, versus thinking it is a random surcharge in addition to prices in the store that include profit.  I rather like the idea of knowing exactly how much extra I would be paying over cost.  And cost plus 10% really isn’t much of a markup — at my son’s place of employment he pays cost plus 10% on his in store purchases, which means customers pay a lot more.

Costco has an average markup of 11%, with a maximum markup of 15% on store brands and 14% on name brand items

Wonderful post yet again! My favorite meal growing up was very similar to the cheesy chicken bake, still is. My mom would take the chicken and boil it with a whole onion and add tumeric and salt and a bit of garlic powder. Then take out the chicken and shred, while cooking rice in the broth with a can of evaporated milk in the oven in a pan (9x13) til rice is done and there's still liquid, then you layer the chicken with some of the boiled onion on, then cheese and bake again. It is sooo good!! I think I may need to make it soon! Thanks!!

Lady L., - No, I'm in the USA.

Kimberly F., - Oh that's interesting.  I feel much better about them if "cost" refers to wholesale and the 10% is the only markup.  It still seems like it would be easier for customers if the marked-up price were listed on the item, but I can see how doing it at checkout might be more efficient, and thus help keep prices down.  Thanks for the added info!  

Grandma Donna, this is another fantastic post!  I especially love how creatively you patched the vintage table cloth, with fabric in similar colors.

Our household expenses have decreased significantly since putting some of the guidelines of the study into place.  Overall we have purchased far fewer unnecessary items.  We are finding better prices on groceries, in part by changing what we are using, such as buying a less expensive variety or brand of cheese, using a different oil in baking, etc but also by finding the best prices we can (more on that later).  I have resurrected my price book, too.

We’re consistently using fans blowing on us as it gets hotter during the day, delaying when the air conditioner is needed.  We’re also eating ice and drinking ice water — it’s amazing how much ice cools you!  I grew up eating crushed ice in summer to cool off.  On the natural gas saving front, we are waiting to wash dishes until we have enough to make it worth using hot water, we’re using a wash basin, and we’re breaking the habit or rinsing in hot water after washing.  I’m also experimenting with using cooler water for washing clothing.

We’re just wearing the clothing we have.  We hang dry our laundry, which is easier on clothing.  My husband and I wear the same pair of pants or shorts several days in a row and I don’t change my shirt between tub baths unless it gets dirty.  I wear an apron to help prevent that, but it isn’t perfect.

Today we did our first big shop of August, at $248.07.  So far in August we’ve spent $271.54 for 2 adults.  Most of that has been stocking up.  To my very happy surprise, the Costco Business Center prices I mentioned in the comments of the last post are actually lower than on the Costco Business website!  I could hardly believe some of the prices.  Of course, some things we buy are the same as at regular Costco with the same prices.  Here is what we bought:

25# Calrose rice $12.99 (52¢ per pound) not available at our regular Costco

Honey Nut Cheerios 55 ounces $8.69 (15.8¢ per ounce) My son eats this cereal, price is decent

4# organic tofu $6.99 ($1.75 per pound package) Best price we can find

5# sharp cheddar cheese $14.89 ($2.98 per pound) much better than other area stores

5# mild cheddar cheese $12.39 ($2.48 per pound) much better than other area stores

6.02# whole milk mozzarella ($2.25 per pound) incredible price

5# wildflower honey $12.99 ($2.60 per pound) same as regular Costco, best price around here

2 dozen large eggs $4.69 ($2.35 per dozen) 5 dozen packages were a little cheaper per dozen but the sell by date was too soon for comfort

32 hard cooked eggs $10.99 (equivalent of $4.12 per dozen) a convenience food but there are no additional ingredients

2 quarts buttermilk $2.39 ($1.20 per quart) I could hardly believe the price

6 quarts organic whole milk $10.49 ($3.50 per 2 quart carton) I have to buy high heat pasteurized milk because it denatures the whey protein and makes it safe for me — it also lasts longer.  I prefer A2 but they were out, and I’m okay with this one

12 7 ounce cans light tuna in olive oil, no additives $24.98 ($2.08 per can, 30¢ per ounce) a good sale price for wild caught tuna with nothing but tuna, salt, and olive oil

2 13.5 ounce cans Chosen avocado oil spray $9.59 ($4.80 per can, 36¢ per ounce) we didn’t need this yet but it was a good sale.  I’ve been spraying toast with oil instead of using butter

10# can pizza sauce $4.97 (4.6¢ per ounce) I’ll freeze this in 1 cup portions and save a lot compared to buying jars of pizza sauce

42 ounce jar organic strawberry preserves $8.49 (20¢ per ounce) regular Costco price, but a good deal for organic preserves made with real sugar

3# Nabisco saltine crackers $6.99 (equivalent $2.33 per 1# box) for my son to have as snacks, I think maybe I can do better on these at Aldi so I’ll check next time

Box of 40 packs of whole wheat fig bars $18.49 (46¢ per pack) my husband and son take these with them on long bike training rides

6 large avocados $5.89 (98¢ each) half the price we saw last month

4# pink lady apples $2.99 (75¢ per pound) regular price $3.99, overall the best price I’ve seen on apples all year

2# cocktail tomatoes $4.99 ($2.50 per pound) my husband prefers these

3# bananas $1.49 (50¢ per pound)

2 large heads iceberg lettuce $2.29 ($1.15 each) not available at regular Costco

6.6# (3 kilograms) Lavazza espresso coffee beans $43.47 ($6.59 per pound) on sale, great price

I would have bought potatoes but they were wet and I didn’t like how they smelled — no point spending money on something spoiled or likely to spoil soon.  Like many others, we are stocking up on coffee because of tariffs.  I’ll be shredding and freezing all of the cheese and it will last through the end of the year at least.  After experiment with making crackers I decided to buy crackers for my son.  My husband wanted the avocados.  I try to buy one jar of preserves as soon as we open the one in the pantry.  Overall I need to create more pantry space and then I’ll increase some of what we store in the pantry.

I saw 25# boxes of vine ripened tomatoes for $17.79, but we aren’t in a position to can salsa this week.  Does anyone here freeze salsa instead

Great post thank you GDonna but can someone please explain to a UK reader what the meat cut Boston Butt is, I’m thinking perhaps beef rump?

We have gone back to eating full fat butter etc but I tend to make my own whenever I see yellow stickered cream, it freezes well and the leftover buttermilk goes to making scones for a sweet treat.

We also like a pork joint JanetW and still love a bit of dripping on toast as a treat, with marmite as well :)

Hi everyone :)

I loved this post, as one of my favourite frugal meals is chicken. I generally cook a whole chicken in my cast iron dutch oven. I drizzle a little olive oil over the bird, sprinkle over dried herb mix, salt and pepper. I stuff the vavity with a some Rosemary stalks and pour about 3/4 cup of water in the dutch oven too. Roast around about 2 hours or 2.5. When the chicken is cooked, I pour the stock that comes off the bird into a pyrex measuring cup, regrigerate, and then scoop off the fat the next day. I cube up the gelatinous stock and freeze it to use in the chicken pie roux :)

A large chicken costs me about $12.00 in New Zealand. We will eat it for dinner one night. I will separate off some meat, freeze that to use for a chicken pie or pasta dish with a savoury sauce for another dinner. I often make Farmhouse on Boones Sourdough skillet meal with some of the chicken meat, where I make a roux, add some chicken stock and milk, flour, salt and pepper, dried sage, a touch of parmesan, the chicken meat, some frozen peas, and corn, finely chopped carrot etc. Place in pie dish. Mix up Lisa's (Farmhouse on Boone) sourdough topper recipe: just google 'healthy one pot meal sourdough skillet'. If you make sourdough bread like I do, it's easy to just feed up your starter and make this simple topping. It's so delicious too. The great thing with sourdough is that it's super cheap and you don't need to purchase yeast.

We use the remainder of the chicken on sandwiches during the week. If we have a hearty chicken sandwich for lunch we will generally have lentil and vegetable soup with sourdough toast for dinner. This soup sometimes has a chicken breast in it too. I make it in my instant pot as it saves on power (not exactly 1940's, but hey it is frugal).

Blessings to you all ~ Linda

I live in the Netherlands and though meat is cut differently here from the USA and the UK, as far as I know Boston Butt is pork shoulder. 

Grandma Donna Wrote,  

Lainey T_2, Boston Butt, is pork.  It is also known as pork butt, is cut from the upper shoulder of the pig.  It is not something that Charles and I normally cook in the summer but the price has been good lately and so we have taken advantage of the price so to have some in the freezer.  We will usually cook one around the holidays and we always slow cook it outside on our outdoor cooker that smokes with indirect heat.