Well, dear readers, I wondered if this day would come.  And alas, it has.

Life it just so busy these days that the blog has to take a back burner to the rest of life.  Between photo shoots, editing, a committment to my church that starts today, and, oh yeah, that pesky job of raising my kids and keeping up my  house, it’s all become a bit much for my one self to handle.  At least as a daily committment.

I’m not gone, just on a long “vacation” of sorts.  I might pop back in every once in a while, and after the craziness dies down, I hope to be back.

Oh, and if you haven’t yet, go “Like” my Facebook page, I’ll let you know when I do come back.

And if you miss me so much you can’t stand it, I do post on my photography blog every once in a while.  It’s probably not as entertaining as this one, but it’s still me if you’re needing a fix.

Don’t miss me too much.



Food Waste Friday: Cornbread

Part of saving money, especially when it comes to groceries and food, is to not waste the food that you do buy.  If you work hard to save money and purchase good, wholesome food for your family, then why would you want to throw it in the trash each week?

Now I’m not clever enough to have come up with Food Waste Friday on my own.  I’m participating along with some other great people, including Kristen, a.k.a The Frugal Girl.  Why don’t you join us and see how much money you can save by actually eating all the food you buy?

Wednesday I was musing about how I was going to have another food waste free week.

I should have known better than to start gloating.

I made cornbread with dinner on Saturday, and forgot about the leftovers until Wednesday dinner.  Yep, that’s a few days too long to keep cornbread.  Mold is good if you need penicillin, not if you want to eat leftover cornbread.

I actually took a picture, but I am too lazy don’t have time to upload it now, so it’s a picture-free Food Waste Friday.

Happy Friday everyone!

How about you?  How much food do you waste each week?  Join us in trying to create a food waste-free household!

Menu Plan 10/1 – 10/7

Every Thursday I plan to share what our meal plan is for the upcoming week.  Meal planning is one of the easiest, most controllable things you can do for your family to save money and eat healthier.  

As always:

I typically shop on Thursday or Friday because that is when our local stores typically start their “special sales”.  That and I don’t like shopping on the weekends because a) the stores are more crowded and b) we’re usually pretty busy on the weekends and I hate taking time away from family time for grocery shopping.

My meal plan goes from Saturday through Friday.  We typically eat out once a week, usually on Fridays, although we might change that up a bit to take advantage of kids eat cheap/free nights on the other days of the week.

For lunch the girls usually eat either tuna fish, hot dogs, peanut butter and jelly, grilled cheese, or quesadillas, along with fruit, veggies, yogurt, or some other quick and easy sides.  Chad usually takes leftovers as his lunch to work.   I usually have leftovers if they need to be eaten up, or will eat whatever the girls are eating.

So here is what is on the agenda for us this week.

Saturday:  We’ll be in Manhappening for the KSU game.  Go Cats!

Sunday:  Taco Soup.  First batch of the season!  This is a staple in our household during the Fall/Winter.

Monday:  Italian Beef Cubes

Tuesday Crock Pot Roast Chicken, Potatoes

Wednesday:  Chicken and Rice Soup using Tuesday’s leftover chicken

Thursday:  Fish Tacos

Friday:  Eat out or breakfast for dinner or pizza

On the shopping list for this week: 

Because of my crazy schedule this week I’ll just give you a brief run down of what’s on the grocery list:

We already hit up Costco for some milk, syrup and salsa (their organic salsa is the absolute best salsa!).

At Price Chopper the best deals are honey crisp apples for $1.49/lb, cauliflower/broccoli for $1.28 each (can we say roasted cauliflower week at our house?), buy 5 Kraft Items get $5 off (I’m getting 2 Parmesan cheeses and 3 cheddar cheeses).  They also have sirlion steak for $2.99/lb but I think I’m going to pass that up for now.

At Hy-Vee they have 5 lbs of potatoes for $1.18 and whole chickens for $.69/lb (Thursday/Friday only).  They also have bottom round roast for $2.99/lb (I’ll use this for the beef cubes), pork shoulder roast for $1.99/lb (I’m saving this for another week to make Spicy Dr. Pepper Shredded Pork), they also have a buy 10 items get $5 off, so I’m getting 5 Oscar Meyer nitrate-free hot dogs, 4 boxes of Triscuits and 1 jar of mayo (we don’t use it much but I’m low and like to have it on hand).  They also have cans of green beans or corn for $.39, pasta for $.67, and tuna for $.69

I’ll be over budget by about $25, but since I’m getting a bit of meat I expect I won’t have to get much in future weeks to help make up for the overage.

What’s on your menu plan for next week?

Homemade: Taco Seasoning

Have you ever looked on the back of your favorite packet of taco seasoning and read the ingredients?  I don’t have any to reference right now, but I do have a packet of Taco Bell fajita seasoning.  First ingredient: corn syrup (dried).  Yep, first ingredient in FAJITA SEASONING.  What the heck?  Next is garlic, cornstarch, salt, sugar, chili peppers, onions, then the dreaded MSG, spice (what the heck is spice anyway? I think I read its a way for companies to generically label their products so others can’t copy the exact recipe.  Sheesh.), citric acid, soybean oil, calcium silicate (as an anticaking agent).

Sounds appetizing, eh?

Yeah, not so much.

After realizing all the crap they put in these packets and that the majority of it is sugar/corn syrup and salt/MSG, I thought “Why can’t I make my own taco seasoning?  Surely it can’t be that hard?”  And I was right.  It’s not that hard.  In fact, it’s so easy you’re going to smack yourself right on the forehead and say to yourself “Self, why didn’t I start doing this years ago?”

And as all seasoning combinations, adjust it to your own taste.  Like garlic?  Add more!  Like it spicy?  Add more red pepper flakes or add in some cayenne!

Just mix up a batch, keep it in a resealable container (I use an old sour cream container) and use it as needed.  Two to three tablespoons is the equivalent of one packet.  You can also use it in place of the chili powder/cumin combination you see in many Mexican/Southwest/Tex-Mex recipes.

Like any of the Midwest Mexican recipes from, *ahem*, yours truly.  🙂

Taco Seasoning


  • 3 TBSP chili powder
  • 2 TBSP cumin
  • 1 TBSP kosher salt
  • 1/2 TBSP ground black pepper
  • 1  1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes


Mix all ingredients together.  Store in an airtight container.  Two to three tablespoons is the equivalent of one packet of storebought seasoning.

Miscellaneous Monday: New TV, Editing

After taking the weekends off I am too lazy find it hard to remember to get a post ready for Monday.  So I’m going to try out Miscellaneous Monday.  Just random thoughts or happenings from me.  If you’re like me you probably can’t handle much more than that on Mondays anyway, right?

Miscellaneous #1:

Did you watch any season premiers last week?  I did.  I’m probably the happiest about Grey’s Anatomy starting.  I still love that show.  Modern Family was of course awesome too.  And How I Met Your Mother was lengen….wait for it!…..dary.  Ha, couldn’t resist.  Oh, and the Sing Off.  I’m so amazed by what those people can do with their voices.

Miscellaneous #2:

I’m up to my ears in editing this week. And laundry.  Editing and laundry.  Ugh.  Well, ugh for the laundry, not the editing.  I like editing.  Anyway, point is, if my posts are short, or late, or maybe even non-existant, that’s why.  I’ll try hard to get something out like usual, but please be patient with me if I don’t.  Thanks!  You’re the best.

Catch ya on the flip side.