I’ll always buy pasta and diced, canned tomatoes when they are on sale. These things are staples in my house and I always have a few packages around. I try not to buy meat at over $2/lb, as well, and when I find it, I’ll stock up and fill the freezer (yes, I need a bigger freezer). I can generally make this dinner (lasts the two of us for about 3 meals) for under $10. Tonight it cost $6, so that breaks down to $2 per meal for us.

• $1.50 for 1 lb of italian sausage
• $1.50 for 1 lb of spaghetti noodles
• $1.00 for two cans of diced tomatoes
• $2.00 for the heavy cream

Ingredients:

• 1 lb spaghetti noodles, cooked
• 1 lb italian sausage
• 2 cans diced tomatoes
• 1 cup heavy cream
• Salt & Pepper
• 1/2 tsp Oregano
• 1/2 tsp Basil
• 1/4 tsp Thyme
• pinch of fennel seeds
• 1/4 tsp garlic powder

Method:

Cook spaghetti noodles to package directions, drain, put back in a large pot. Brown the italian sausage, add it to the large pot. Combine the rest of the ingredients with the noodles and sausage, cook on medium until heated through. Adjust spices to your own liking. Serve!

You can omit the sausage for a vegetarian meal. This is a nice change from spaghetti with marinara, and its easy on the budget.

One day, she looked at the plant and realized she may have gotten into more basil than she bargained for. So what’s a girl to do with all of that basil? Well, pesto, of course!

Garlic and basil getting ready to get together.

Luckily, the girl was an avid cook and had most of the ingredients on hand, and could substitute the others. Also luckily – the minuscule food processor she had “borrowed” from her mom’s kitchen was just big enough to process the pesto. (Note to anyone reading this: I need a food processor like  my car needs gas. The one I have holds a whole, singular cup.)

The girl made up her pesto, and said “This is just right! I shall serve it for dinner, tonight!” She cooked up some noodles (penne and whole wheat fusilli, for it was what she had on hand), strained the water from them, and placed them in a bowl with a lid (tupperware works great, too, but I have these awesome metal bowls with lids that I try to use at every occasion). She scooped some of her lovely green sauce in with the noodles, and gave it a good shake.

Now properly coated in delicious green gold, the noodles were served with rave reviews.

Pesto, aka "Green Gold"

This was a great way to use up some of my crazy basil plant and not spend money on making dinner. I generally have most of the ingredients on hand, and pasta is always a cheap way to go for supper. Sometimes, you just have to be cheap, but cheap never has to be sub-par. I actually find it an interesting challenge to try and feed the two of us with as little money spent as possible.

So, do you want to make some of your own green gold?

Ingredients

• 2 cups basil leaves
• 3 cloves garlic
• 1/4 cup olive oil (I could have used some more, but I used up what I had left. I’m thinking 1/3 to 1/2 cup would be better)
• 3 tablespoons grated Parmesan cheese
• 1/2 cup pine nuts (I used walnuts instead, tasted great still)
• Sea salt and fresh ground black pepper to taste

Method:

Uh, wash basil. Throw everything into your food processor. Process into a paste. Serve. Serving options include: with pasta and Parmesan cheese, on toast/baguette, over baked potatoes, or whatever else you can come up with!

Be frugal with how much you put on your pasta, this is an aggressive little green sauce. If you have any left over, pack it into an ice cube tray and freeze it. Sometimes a little bit of water will help it solidify. Remove it from the tray and put in a plastic baggie. It will keep for a few months.

Do not be fooled: It is still snowing and once it starts to accumulate, well, we're all doomed!

Actually, it was snowing last night and just hasn’t ceased yet. It hasn’t begun sticking to the roads, but it sure is cold! It was only 20° F when I left the house to run errands earlier. Even Jaden wants to stay inside, probably because his winter fur isn’t quite in yet.

Otis (left) and Jaden (right). Notice the big poof out by his neck, and nothing else along the body. He's quite silly looking, indeed.

So instead of romping around outside enjoying the snow like he usually does in this weather, he’s watching over me and protecting the door. I’m okay with that!

I had better get that sweater I started knitted up fast! Hopefully I’ll be about halfway before the weekend’s end. And that quilt would sure be nice to cuddle up in this weekend. There’s always so much to get done!

How’s the weather where you’re at? Has anyone else already had their first snow?

I just wanted to let everyone know about the giveaway that Martha’s Vineyard Fiber Farm & Hudson Valley Fiber Farm blog is having. They’re moving currently, and having a bear of a time. Make her feel better by posting your moving hell story (or just the best and worst parts of moving) and you could win a spinner’s stash worth of roving!

I’m already entered, of course, but now its your turn! Share your story in her comments, and read through some of the others. There are some crazy stories in there! Good luck!

This recipe is so good, and SO EASY! Just set it and leave it alone for as long as you can. They come out perfectly tender and delicious (I may have had a few stray bones…so I went fishing for the meat!). Serve with whatever you like, such as mashed potatoes and a side salad, like I did. These would be great with a side of corn bread or green beans, too.

Ingredients (feeds 8):

• 4-5 pounds spare ribs (mine was 4.76)
• 1 onion, chopped
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 cup water
• 2 Tbsp sugar
• 1/4 tsp molasses (or, use 2 Tbsp of brown sugar instead of sugar + molasses)
• 4 Tbsp soy sauce
• 2 Tbsp Worcestershire sauce
• 2 cans condensed tomato soup
• 3 Tbsp ketsup

Method:

Thaw ribs. Cut them apart into single ribs, stick them in your crockpot. Combine the rest of the ingredients in a bowl and whisk together. Pour over the ribs. Cook on low for 6-10 hours. Serve and enjoy!

These are hard to resist fresh out of the oven!

Ingredients (makes 16):

• 4 teaspoons Active Dry Yeast
• 1 1/4 cups warm water
• 1 teaspoon sugar
• 5 cups all-purpose unbleached white flour (sub whole wheat for a healthier treat)
• 1 tablespoon vegetable oil
• 1/4 cups sugar
• 2 teaspoons Kosher salt

For water on stove:

• 4 cups water
• 1/4 cups baking soda

Method:

Dissolve 1 teaspoon sugar and yeast in warm water. You’ll know its ready when the yeast is bubbly. Add sugar, vegetable oil, salt, and one cup flour. Keep adding flour slowly until the dough pulls away from the sides of the mixer bowl. Knead for 5 minutes, then put it in a greased bowl in a warm spot to double in size, about 1 hour.

Punch down and turn out onto a floured surface. Divide the dough into 16 parts. Take each piece and roll it into a 20 inch long rope. Twist into a pretzel shape and boil for 2 minutes in water/baking soda mixture. Pull out and place on a greased baking sheet. Bake for 15 minutes at 400 degrees F. Remove and enjoy!

To season your pretzel: Melt 1 tablespoon butter. Brush on the pretzel, and salt lightly.

I quite enjoy these plain or lightly salted, but I was feeling extra indulgent, so this is what I did:

Instead of just using plain butter, I melted it and added in some sliced garlic until it was soft. Brushed that on my pretzel, added a little bit of salt, and some freshly grated parmesean cheese. Amazing. I had about 3 this way before I was stuffed!

How do you like your pretzels? Just salted? Garlic and parmesean, like me? Cinnamon and sugar? Something else?

My original intention was to take a quilting class. Apparently, everyone who wants to take a quilting class is either experienced or retired, since many shops don’t offer beginner classes (WEIRD!), and the few that did offered them during the day, while I’m at work at my 9 to 5 office job. No matter, I’ll just do it myself! Who needs a quilting class when I’ve got YouTube and tons of awesome quilting blogs (not to mention a few books about it)?

After some courage wrangling and plenty of reading, watching, planning, and dinking around with EQ5, I dove right in. Lots of painstakingly careful measuring, cutting, pinning, pressing, ironing, and sewing ensued.

Behold: My first quilt block

It’s not pressed yet in that photo, but the seams match perfectly! I’m quite chuffed. That, and rotary cutting (wow! those things are super sharp) was what kept me from just going for it in the first place.

I’m using the Children’s Delight block pattern, with a few modifications. Mainly, I changed the color placement, and used the same color for the corner blocks as for the focus block. Also, I’m using three different focus fabrics. And I made it bigger…roughly queen sized. It will be 9 x 11 blocks, for a total of 99 blocks. I currently have 18, only 81 to go!

I’ll probably dedicate some significant time to it this weekend, and see if I can’t get half of my blocks pieced. Then I have to piece the sashing, and do the border, and baste, and quilt, and bind, and I’m not sure if I’m in over my head yet or not! God, grant me peace, patience, and a well-behaved sewing machine.

Possibly the most exciting thing we saw there was a fully grown, albino burmese lavender reticulated python. Observe:

Isn’t she pretty? She’s about 160 pounds though. Yikes!

The Mr. and I were very bad too… You see, we have a very special parcel headed our way soon, and we were not supposed to buy any snakes.

Oops?

This pretty little lady is a normal ball python born in 07.  She’s het for nothing, so we can use her as a constant in our breeding project.  She’s really sweet and outgoing, and very friendly.  She is alone in our 40 gallon long tank for now, but when our VSP (Very Special Parcel) arrives, she will be joined by the contents thereof.

She’s starting to shed, so I’ll see if I can feed her before, but I might have missed the window already. I can’t wait to see her after her shed! I’ll be sure to post photos!

EDIT: Seems I have been corrected! The giant snake up there is actually a Lavender Reticulated Python, not a Burm as I had thought before. Thanks!