Impossible Cheeseburger Pie

I was looking for a new recipe to try for dinner last night that involved ground beef ~ I already had some browned and wanted a simple recipe!  I looked through my Low Carb Pinterest Board for my Tortilla Soup recipe but ran across the Impossible Cheeseburger Pie recipe.  It looked interesting ~ I made a few changes since I didn't have the exact ingredients.  Dinner was a hit and we've already thought up a few ingredients to spice it up, we thought it needed a little something extra.  Like ~ season salt instead of regular,  the addition of chopped up bell peppers would have been good, and some good dollops of worchestershire sauce.  All that being said ~ we ate it ~ Greg and Will had seconds and took it in their lunches today too!  I doubled the recipe and made 2 pans and we have a whole one left.  It will be frozen and pulled out for a future meal.  We had lady peas with it.  Quite a tasty dinner.

Here is a link to the original recipe ~ http://lowcarbyum.com/cheeseburger-pie/.   I love her site, and can't wait to explore it more! 

Here is the recipe ~ and the changes I made last night ~

*1 pound ground beef or venison burger
*1 cup shredded onion
*1/2 teaspoon salt
*1/3 cup coconut flour (I used the THM baking blend for the 2 flours)
*3 tablespoons almond flour
*1 teaspoon baking powder
*1 cup unsweetened almond milk (I used regular milk)
*4 large eggs
*1 1/2 cups shredded cheese
*tomato (optional) didn't use

Instructions ~
1. Cook ground beef and onion in skillet until meat is brown, about 8-10 minutes.  (I drain mine in a colander to get the extra grease off)
2. Spread beef mix into pie plate and sprinkle with salt.
3. Mix together coconut flour, almond flour, baking powder, almond milk and eggs.
4. Pour the egg mixture evenly over the meat. Sprinkle about 1 cup of cheese on top.
5. Bake at 400 degrees for about 25 minutes.
6. Remove from oven and top with optional tomato if desired, and remaining cheese.
7. Bake an additional 5 minutes.

Makes 8 servings. About 2 net carbs per serving.

My net carbs would change some because of the milk change in the recipe.  I used the THM blend because I had it, but Kroger now carries a gluten free baking blend, so I will try that when the other is used up.

I used my square pyrex pans. And cut my pan into 9 squares.  1 square was plenty for me but my guys at 2.  They also have 2 each packed into their lunches.  Greg thought that bacon would make a nice addition, so we may try that next time and brown it with the ground beef and onion.

But, even with the changes we are talking about ~ when my husband takes his first bite and utters "this is good", I know its a keeper!

Thankful for ~

folks that share recipes on Pinterest
having an easy print recipe button on the blog (which I don't know how to do)
finding recipes that don't include lots of fancy ingredients
an easy dinner to serve with a vegetable side
leftovers for lunches

Apple Butter

Last fall, Greg and I made a trek to North Georgia to apple farms.  I got a 20 (? ~ don't remember exact weight) pound box of apples.  I cored them and cooked them down for apple juice.  Then I saved all the pulpy goodness and froze it.  I ended up with 2 Tupperware cereal containers full of pulp.  I pulled it out last week to start thawing in the fridge.  I made up this recipe based on some others I had seen on pinterest.  I don't know the exact weight of the pulp ~ both of my 6 quart crockpots were 3/4 full of the pulp. To each I added 2 cups of apple cider, 1 cup of brown sugar, and 2 tablespoons of cinnamon.  They cooked on high for about 6 hours, then I turned to low and they cooked overnight ~ my kitchen smelled amazing this morning!  This morning, I removed the lids, and ground everything together with my hand held blender.  Turned the crockpots back to high and let it bubble for about an hour with no lids to thicken ~ think of the consistency of Cracker Barrel apple butter.  I spooned this yummy, molten goodness into 4 half pint jars, and 7 pint jars.  Its water bath canning right now...20 minutes. 

Its really good.  Almost too sweet ~ next time I will try it with no brown sugar. 

I don't know why I waited this long to try crock pot butter, the pear/apple from last week and the apple butter from this week, were both really easy to do.  I guess I was hesitant because it was something new.

Thankful for ~
new taste treats
2 large crockpots
lots of jars and lids
time to experiment & taste
apples!

a very full canner

Eggy Breakfast Muffins

I found a recipe on pinterest this week for Easy Breakfast Muffins ~ I was intrigued.  They have a shredded hash brown potato crust and looked easy and yummy.  The original link is http://www.playpartypin.com/2015/03/easy-breakfast-muffins.html.

Here are my pictures of the process ~

hashbrown, cheese, and egg crust

added ham to each cup after the hashbrowns baked

next came eggs and cheese

looks yummy ~ right out of the oven

even though I greased the pan, they still stuck

My take on this recipe ~ I would do it again....but with modifications.  They needed more flavor ~ so sausage or bacon may be a better addition than ham or more than one meat if we have it.  The original recipe called for bacon but I had the ham handy.  The hashbrowns added a little to the recipe but I am not sure if it was enough for the carbs.  Think I will try next time with liners in the muffin pans. 

This recipe is Chihuahua approved....they gobbled up what I scraped out of the pans.

Thankful for ~
new recipes
having all the ingredients
easy pinterest links
time to experiment

Happy Monday!

Went to the dr. this morning and lost 3 1/2 pounds last week!  AWESOME!  So right now, their scales and mine are the same.  We really need to toss ours and get new ones, but that's an expense we don't need right now!

Celebrated by going to Kroger and buying a bunch of sugar free jello~yep, livin' high on the hog here. 

Last night I made homemade Chili for supper ~ just left out the beans.  And was it yummy!  And a really easy recipe....

Chili

1 pound ground beef (browned & crumbled & drained)
1/2 chopped onion cooked with ground beef or couple of tbsp. dehydrated onion
1 reg. can tomato sauce (no sugar added)
1 reg. can diced tomatoes (liquid and all)
1 tablespoon chili powder
1 teaspoon salt

Dump into pot. Simmer together for 20 minutes ~ top with cheese & enjoy!

Makes 4 servings

This is the recipe that was published in the Harvest Gooseberry Patch cookbook last fall!  Today I bought some ground turkey to try in place of the ground beef for lower the fat content some.

We have signed up to sell goodies at 2 craft fairs this fall ~ crocheted dishcloths, embroidered aprons & towels, hand scrub, smocked dresses, etc.  Amy is also going to have a cupcake table at both to sell/advertise her business.  The embroidery machine has been busy sewing all kinds of wonderful stuff!

Sat. may have been my last pool day.  While the weather is still HOT (90 +) the water is not, which is quite unusual.  I got in there to swim & exercise, there was a refreshing breeze, but that made me cold.  After just a little bit, I ended up floating on my chair ~ yesterday, I just stuck with the treadmill. 

We did another sign language class after church yesterday & our next one at the deaf school is tomorrow night.  Amy & I can kinda muddle our way through signing the "Jesus Loves Me" song.  We are teaching Greg some signs too, so he can talk to Lauren also!  Lauren may look at all of us and think we are crazy, but hey, she is 3 and just learning herself!

Wills got a full week of work this week.  Amy & I are finishing up fair projects.  My friend Angel is turning them in for us since we will be in Atlanta for Allen & Jennifers wedding.  Gregs got a full week at work!  We've got lots of household projects to complete ~ sometime!

Hope everyone has a fantastic week!

Sausage Balls Recipe

Sausage Balls

Whisk together

1 1/4 cups plain flour

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 tsp. baking powder

add in 

2 cups shredded cheddar cheese

Stir well to coat the cheese

the add

1 pound raw sausage

3 tbsp. melted butter

Then ~

squish, mash, stir, incorporate all the ingredients together ~ clean hands are the best mixers!

Roll mixture into 1 inch balls and place on a parchment paper lined baking sheet.

Bake at 350 degrees for 30 minutes.

Enjoy!

This is adapted from a recipe on the Martha Stewart site.  It was very tasty~ and didn't rely on bisquick.

 

New Laundry Detergent

A while back, my friend Angel was talking about her powdered laundry detergent that she has been making.  I had been thinking about switching from the homemade liquid we have used for 3-4 years because I thought it just wasn't cleaning as well as it should.  I asked for the "recipe", and mixed up my first batch ~ we love it.  It cleans better and is less trouble than the liquid.  I can't give a cost breakdown for a batch or per cost breakdown for each load, because I used some items I already had in the mixing.  I do think it will cost a little more per load than the other because it has some more ingredients added.  Here is the new one.....

1 box Borax (3 lb. 4 oz)
1 box Arm & Hammer Washing Soda (3 lb. 7 oz.)
2 bars of Zote Soap**
1 container Oxy Clean (3 lb.)
1 ~ 4 lb. box baking soda
1-2 bottles of Purex Crystals Fabric Softener **

Use 2 tablespoons per load of laundry.

Mix all of the above in a large bucket (I use a 5 gal. bucket I bought for $1 in the Walmart bakery dept) .

**The first time I made this, I used Ivory bar soap (its super easy to grate/chop/annihilate the bars in a food prcessor).  Yesterday, I used 1 Ivory bar and 1 Fels Naptha bar ~ ivory grinds down finer than the Fels Naptha.  If you don't have a food processor...you can grate them down with a cheese grater.

** While the Purex crystals smell wonderful, I don't use 2 containers.  I use 1.  And in the dryer, I tear a fabric softener sheet in 1/2 and use for each load.  I do not like the electricity that builds up in clothes in the winter time!

As with any recipe, I look for store brands of the ingredients.  Both Kroger and Walmart have their own brand of the oxyclean & the baking soda.  We did find a huge bag of baking soda at Sam's Club and have used it for various things for 2 years ~ its a 7 lb. bag, so it lasts a long time.

I don't know how many loads of laundry, 1 batch will do.  I did a 1/2 batch the first time, because thats what I had supplies for ~ then yesterday I did a full batch + more cause I wanted to use all the supplies I had on hand.  BUT, I do know that buying all the supplies, still cost less than one of the big bottles of liquid Tide from Sam's.  My detergent is stored in my 2 purex bottles (the cap is 2 tablespoons), some tupperware containers, and empty plastic tubs with lids. 

One more tip ~ when you mix this up, it helps to layer the ingredients in the bucket a little at a time ~ makes it easier to mix and distribute everything throughout.

Katie took home a container of this at Thanksgiving and likes it better also.

OH, you may want to mix this up in a ventilated area....stirring all this powder does create a "cloud" in the kitchen.  We did it inside yesterday because of the rain ~ and had to turn on the ceiling fan & open the kitchen door.

I am linking up with.....http://deborahjeansdandelionhouse.blogspot.com/2012/12/farmgirl-friday-blog-hop-86.html

Sugar Scrub

Several weeks ago at church I was handed a gift bag from my friend Rosana.

This bag contained a little Rubbermaid covered dish of Sugar Scrub and it was the most beautiful, soft pink color and smelled delightful.

Amy and I have used it on our hands & LOVE it.

Then I tried it on my feet....Love it again.

Rosana's daughter Emmalyn told us how awesome it is to use when shaving your legs (this is just a like for me ~ she left out the part where it feels like shaving your legs with shards of busted glass...just being honest)

I've tried Emmalyn's suggestion twice and am really not too impressed ~ however Amy loves it.

We got busy, coaxed the recipe out of Rosana, bought the extensive list of ingredients (3), and started mixing yesterday.

The recipe is as follows.....

1 part salt

2 parts sugar

Dawn dish detergent with Oil of Olay

Easy. peasy.

We used 1 cup salt, 2 cups sugar, and about 1/3 of a bottle of Dawn.  You just add enough Dawn to get it to the consistency you want...its a thick, pink, good smelling sludge!

Amy is coming up with a way to change the color but keep the consistency/smell/effectiveness.

I think she has decided on using the white Dawn with Olay, and some squirts of Suave scented bath wash.  We've got different bottles, so I can expect to see a rainbow of colors next time we make it.

We did our recipe 3 times & still have a little Dawn left in the bottom of the bottle.  We refilled our container and filled 11 more of the same size. This took about 30 minutes total for all containers. I'm taking it when we travel this week and gifting it to our family! (shhhh, its a surprise, can you forget before Friday Mom?)

*On our recipe, we used the Kroger brand of the Dawn ~ .60-.70 a bottle cheaper

Rosana found the recipe on Pinterest!

But she tweaked the original and I've shared the tweaked version!

 **Edited directions.........shave your legs, rub the sugar scrub on them, rinse, shave your legs again ~ but not with the scrub!  That little detail would have been great to have clarified up front!

More Menu's + 2 recipes

Here is our menu plan for the week

tonight...
Mashed Potatoes with hamburger gravy
Vegies ~ probably peas, green beans & carrots

Tuesday...
Spaghetti
garlic bread

Wed.
Chicken & Dumplings
vegies

Thursday
Soup or Chili (do in crockpot)
Cornbread

Friday
cookout at Allens in GA

Sat.
dinner at Greg's parents in VA

We are traveling over the weekend & all next week so my menu planning will go on hold for 7-8 days or so.  Since we are splitting up our 13-14 hour trip over 2 days (both there and back) we are going to eat a picnic in the car one of the days (sandwiches, chips) and the second day eat Dollar Menu burgers or tacos.  Friday nights cookout at Allens will probably be hamburgers, Granny's potato salad, baked beans, chips & a dessert.  Most of us are working hard on kicking the soft drink habit, so there will be lots of water, tea, lemonade and koolaid drinking.

Gregs challenge to Amy and I was to come up with a new crock pot recipe every week ~ since Pinterest is our favorite source for new ideas Amy found us a good one and we cooked it yesterday...

Slow Cooker Italian Chicken Alfredo (taken from Carzy Cook.com)

4 boneless, skinless chicken breast halves (we used a package with 6)
1/4 cup water
1 packet dry Italian-style salad dressing mix (recipe below for homemade ~ used 2 tablespoons)
1 clove garlic, pressed
1~8 oz. package cream cheese, softened
1 can cream of chicken soup (we used mushroom)
1 can chopped mushrooms ~ 4.5 ounce can (left out since we don't like them)
1 tablespoon fresh chopped parsley

Spray the crock of a slow cooker with non-stick cooking spray.  Place chicken breast in crock.  Combine Italian dressing mix and water in a small bowl.  Pour over chicken, sprinkle with garlic, cover and cook on low 4 hours.  After 4 hours, whisk softened cream cheese & cream of chicken soup together in a bowl. Pour over chicken, stir in mushrooms. Cover & cook of low 1 additional hour. (Seems like she left out a step...after the 4 hours, we removed the chicken from the crockpot to cut up, whisked the cream cheese & soup together in the crockpot, and added the chicken back in.  Since we used more chicken than called for ~ we added another can of cream soup & about a cup of water)
 Cook pasta according to package directions & drain.
To serve, spoon chicken & sauce over hot pasta and sprinkle with parsley.

**We used wide egg noodles last night.  But decided to try it again with a noodle with "ridges" ~ curly noodles, penne pasta, etc.  That way the sauce can cling to the noodle.
Also, we topped ours with Parmesan Cheese ~ yummy!

Italian Seasoning Mix (from Heavenly Homemakers.com)

1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoon oregano
1 tablespoon dried parsley
2 teaspoons sea salt
1 teaspoon pepper
1.4 teaspoon thyme
1/2 teaspoon dried celery flakes

Shake ing. together and store in a jar.
To make Italian salad dressing: Mix 2 tablespoon dry mix with 1/4 cup vinegar (she uses red wine vinegar), 2 teaspoons water and 1/2 cup olive oil.

**I did this recipe x 4 since I already had all the spices out.  Its stored in an old spice container from the grocery store)


I think next time I will try it with Cream of Chicken ~ and if I think ahead of time I can use the homemade dry mix instead of the canned.  I didn't have any made up yesterday & wanted to use up what I had on hand.

Happy cooking!

New Jelly Delight

My new favorite place for inspiration & ideas is Pinterest.

Last week I saw a pin/link for Watermelon Jelly.  This sounded great since we had just bought a huge watermelon for the 4th.  Our company couldn't make it, so the watermelon remained uncut & refrigerated.  Last night the Tapleys came over for hamburgers, swimming and watermelon.

We gorged on slices of watermelon and only ate 1/2 of it.

So I broke my own "I don't ever want to make jelly in the summertime" self imposed rule and set to making this delight.  (the rule is because the heat of cooking, canning & Miss. is just too much for most summer days!)

The original link to the recipe is this...

http://www.loveandoliveoil.com/2011/10/watermelon-jelly.html

since I didn't have liquid pectin, I started searching for a recipe that used powdered and I found it here...

http://www.pickyourown.org/watermelonjelly.htm

Here are some pictures.....

I got about 16 cups of pulp from 1/2 the melon

blended it in batches in my almost never used blender

The finished product

The link has lots of adds and "extra" info mixed in the recipe ~ so here is the cleaned up version

Watermelon Jelly

2 cups watermelon juice

3 tablespoons lemon juice

3 1/4 cups sugar

1 packet powdered pectin/1/4 cup sugar mixed

(total sugar 3 1/2 cups)

Heat the watermelon juice, lemon juice and pectin/sugar mix to a full rolling boil on med. heat.

Then add the rest of the sugar, and reheat to a full rolling boil.  Test for "jell", reading the directions on the pectin packet.

Recipe makes 4 jelly jars (1/2 pint) or 8 1/4 pint cutesy jars

Remove from heat.  Put molten yumminess in clean, sterilized canning jars.  Top with lids and rings & place in waterbath canner.  "Can" for 10 minutes in boiling water bath.

Remove from canner, listen for the "ping" that indicates the jars are sealed.

***I blended the watermelon pulp into batches using the liquify setting on my blender.  The beautiful red juice settled to the bottle of the bowl with the pulpy part floating on top.  I skimmed of the pulpy part and just used the clear juice.  

The chickens got all the watermelon leftovers.

And when I tested for the "jell" I tasted the cooling jelly.  Oh my goodness, yummy.  Its a sugary, light fruity flavor and the color is a beautiful pinky red.

I made 2 batches today ~ and have enough juice to make about 5 more...but first a trip to Sams to buy more sugar!

Enjoy!

I am linking up with
http://mysimplecountryliving.blogspot.com/2012/07/country-homemaker-hop-28.html
and
http://mysimplecountryliving.blogspot.com/2012/07/country-homemaker-hop-28.html 

Bread Baking Thursday

bread dough risen and overflowing mixing bowl ~ tried a double recipe, not a good idea

dough rising in pans

finished loaves! 

Proverbs 31:27 "She watches over the ways of her household and does not eat the bread of idleness."

Adapted Recipe from Homestead Blessings

Wheat Bread Recipe

2 1/2 cups warm water

2 cups whole wheat flour
(plus an additional 5 or more cups to complete recipe)

2 teaspoon salt

1/2 cup coconut oil

1/2 cup honey

2 tbsp. ground flax seed

2 tbsp. lecithin

2 tbsp. yeast

Mix together the first 6 ingredients.  Mix in the yeast.  Then add in enough flour (alternate between whole wheat & unbleached white) to make a soft dough ~ about 5 cups or more.  Knead well for 10 minutes.  Let rise until doubled - about 30-40 minutes.  Punch down, divide dough into 2 loaves and place into well greased bread pans.  Let rise again - 20 min. or so.  Bake at 350 degrees for 30-40 minutes, until golden brown on top.

**We use fresh ground whole wheat flour.

**I grind the flax seeds in a coffee grinder (used only for spices)

Stores sell some good whole wheat bread...but most of the nutrients are removed from the wheat when its processed in such huge quantities ~~~ then they sell the wheat germ seperately.  Grinding it fresh preserves all the nutrition of the whole wheat kernel and tastes amazing!

**And for you skeptics about the difficulty of grinding the wheat ~ you dump it in the grinder (I have a Nutrimill), push the on button and it grinds.  Thats how easy it is!  And I was once a skeptic too.  Then I listened to a presentation from Bread Beckers in the Atlanta area and changed my "uneducated thinking" about the whole process. 

The Garden is Growing, & Soup was cooking

Our garden was great when we left to go to GA 2 weekends ago...I always worry about it while I'm gone ~ I don't know if James if going to water it or is Oreo going to find a way to get over the chicken wire, or is something going to come wipe it all out....all have happened before.  

But not this time...I cannot believe the growth and the general great health of all the plants ~

picked my first 1 1/2 of green beans!

squash anyone?  Today I picked 2 yellow squash!

Tiny cucumbers forming

more tomatoes!

 I've got lots of green tomatoes ~ just waiting for those morsels of yumminess to turn red so I can eat them!  Love, vine ripe, homegrown tomatoes!

check out the size of that cabbage ~ thats a regular, standard size laptop, not a notebook!

Greg's new glasses!

OK, true confessions....I did not grow that cabbage ~ I did buy it at the Farmers Market on Saturday.  The guy was selling these huge things for $4 each ~ how can I pass up that bargain? Thats a 10-12 pound cabbage. It'll make tons of coleslaw.  He said that he had one that was 18 pounds and folks were coming by and getting their picture made with it...then he sold it ~ for $4!  This one will be coleslaw, fried cabbage (Gregs grandmothers recipe) and added to vegetable soup.    What we will do with the rest?  I don't have a clue!

Monday I made this huge pot of chicken noodle soup!  We ate our fill for lunch and then canned 6 quarts for the future.

 I can't give an exact recipe for the chicken noodle soup.  I boiled 4 large chicken breasts and then deboned and cut the pieces up.  I added extra stock to what was in the pan + 2 or 3 cans of cream of chicken, salt, pepper, basil, onion & garlic powders, canned peas and canned carrots.  We cooked 2 boxes of tri color noodles and then added to the soup.  My pot was as full as it could get without overflowing.  It was yummy and I have 6 quarts for future lunches or dinners.

We are about to start a bathroom overhaul.  Our Master bath downstairs had carpeting throughout.  Sunday night, the potty decided to flood on the carpet.  We could not get it dry or get rid of the "dead fish smell"~Amy's description.  James and Will got all the carpet and padding up ~ lets just say, I don't think that was the first flood in there.  We've decided to spruce the whole thing up...new flooring~not carpet, painting the walls and cabinets, replacing the drawer pulls etc.  Greg came up with a beach theme.  We are going with crisp white cabinets, blue walls, and a bleached driftwood color for the floor.  Either a vinyl, wood looking tile or a fake, engineered wood product made for bathrooms.  We've got shells & candles & lighthouses to decorate with already!  Thats our project for the weekend.  I'll take some before pics and then after pics.  Sorry, use your imagination on the red carpet ~ I didn't get a pic of it...couldn't stand the odor. 

I am linking up with

http://raisinghomemakers.com/2012/homemaking-link-up-78/

and

http://mysimplecountryliving.blogspot.com/2012/05/country-homemaker-hop-21.html

and

http://frugallysustainable.com/2012/05/frugal-days-sustainable-ways-28/

Pickle Relish

Isn't this a cool picture!  This is taken from "The Womens Institute Library of Cookery 1925" and is from Guttenburg Press.  I've got some jars like this ~ but you are no longer supposed to use these for canning ~ they reportedly aren't safe, so I use the standard canning jars and 2 piece lids.

Now onto Pickle Relish.  I've stopped buying relish in the grocery stores because of all the unpronouncable junk in their ingredient list and the incredibly junky HFCS that is showing up in all manner of products.  The hardest thing about making my own relish is chopping all the ingredients.  I tried using the food processor once for the chopping, but didn't like the consistency of the finished relish ~ so now I hand chop everything, not bad, just time consuming!

This recipe is taken from "So Easy to Preserve" pg.161 by the Cooperative Extension at UGA.

Sweet Pickle Relish

4 cups chopped cucumbers (about 4 medium)

2 cups chopped onions

1 chopped green bell pepper

1 chopped red bell pepper

1/4 cup salt

3 1/2 cups sugar

2 cups cider vinegar

1 tablespoon celery seed

1 tablespoon mustard seed

Combine cucumbers, onion, and peppers in a large bowl; sprinkle with salt and cover with cold water.  Let stand 2 hours.

Drain thoroughly; press out excess liquid.  Combine sugar, vinegar and spices; heat to boiling.  Add drained vegetables and simmer 10 minutes.

Pack into hot half-pint jars, leaving 1/2 inch headspace.  Remove air bubbles.  Wipe jar rims. Adjust lids. Process 10 minutes in Boiling Water Bath Canner.

***My adjustments ~ I think this recipe is too "watery", too much liquid to vegetable ratio.  So I double the amount of vegetables and use the same liquid recipe and they turn out just fine.  And I can this in pint jars instead of 1/2 pints.  

Here are some pictures of yesterdays canning ~~~~~

draining vegies

starting to simmer

after 10 minutes simmering

finished jars

I am linking this post up with ~~~~~

 http://mysimplecountryliving.blogspot.com/2012/04/country-homemaker-hop-week-16.html 

and

http://frugallysustainable.com/2012/04/frugal-days-sustainable-ways-23/