How to Pay for that Handbag: Thai Chicken Soup with Rice

It's probably obvious what my "financial philosophy" (if that's not too grandiose a term) is: sweat the small stuff so you can have the big stuff. Some people do it the other way. Unless you are a very high earner or low desirer, you have to do it one way or the other.

How am I going to pay for my chosen handbag (or maybe two)? Even though they were on sale, they range from $90 (for a fourth candidate en route) to $250! Well, as usual, I seek to minimize my daily expenses, figuring that eventually the money I save will add up to whatever it is I want.

My latest candidate for FOOD THAT COULD BE FROM A RESTAURANT, BUT IS CHEAP. Not to mention easy. Red Curry Chicken and Rice Soup. it is from a wonderful cookbook by Leslie Revsin. She was a well-known chef who put together a cookbook for her busy daughter.

1. Cut about a pound of chicken breasts into bite-size pieces and saute in a little oil. Remove.
2. Saute chopped onion and a few sliced carrots till done. Add 2 TBS Thai curry paste.
3. Add 1 can of coconut milk and 1 can chicken broth. Simmer for around 15 minutes.
4. Add 1/3 cup rice. Cook 10 minutes. Add the chicken and cook till rice is done, around 10 minutes.

I made this last night and it was very rich. Cheaper than a Thai restaurant.

Perhaps my other mission in life--aside from spreading the joys of frugality--involves spreading the word about lesser-known cookbooks. Everyone has heard of Ina Garten, the Barefoot Contessa. Have you heard of Leslie Revsin?