Progress Report: Duchesse's Challenge, Very Boring Post

Soooooooo, Duchesse suggested that some of her many admirers undertake one of those wardrobe challenges: 6 items, 10 items, whatever. She calls it "Express Checkout."

I didn't really think this would make a big difference for me. I am not a huge retail shopper and, in fact, probably should spend MORE on clothing than I do.

I started early (Monday Oct 11) and decided to add till I got up to 10 items. So far, I have worn 8: black jeans, black ponte pants, black turtleneck, charcoal turtleneck, cream top, and 3 long cardigans in black, magenta, and green.

This hasn't been hard EXCEPT that I keep spilling things on my clothes. TWICE I dropped a cracker with peanut butter on my entire ensemble, necessitating two washes.

The OTHER hard thing is that I am going crazy trying to decide on the last two pieces. I am so indecisive. I might wear a red top tomorrow, but then I'll only have ONE to choose.

When can I stop?

Frugal Entertainment: Tim Laughlin and Tom McDermott

These are the musicians we heard on Saturday, at an elegant home out in the country. The house was large, so there were more people than usual. Total cost: $12.50 per person plus a dish for the pot luck. I am grateful to be on the email list. I can't believe I can attend such events.

Tim Laughlin on clarinet.

Tom McDermott on piano.

The Egg and I: For College Cooks and Others

I am going to start posting my College Cooking posts here too. Not to name any names, but CERTAIN PEOPLE WHO WERE SUPPOSED TO HELP ME HAVE NOT DONE SO.

EGGS just seem to be in the air these days. On the College Cooking front, I have this report. Always on the lookout for stove-free cooking options, I discovered this little item.

Really, this is silly. However, I spotted one at Goodwill for 99 cents, so I bought it. It's definitely worth 99 cents. I put some of the beaten egg for the pasta frittata in each side, cooked for a minute, added some cooked pasta and cheese, and finished it up. Then I folded it closed: tada! a very pretty fake omelet.

I think this would actually be good for microwave-only cooks: there is little clean up, really; it produces an attractive item (so important for solo eaters); it can accommodate all kinds of leftovers, and so on. Next time I use it, I'm going to try beating the eggs IN the contraption, for even less clean up.

Further on the egg front. I unearthed a cookbook I've never used.

Here is a knock-off of one of their recipes. I have probably already revealed my insane love of mashed potatoes, so it should come as no surprise that this one is on my to-do list.

Ingredients

* 3 cups mashed potatoes, heated through
* 4 eggs
* Coarse salt and cracked black pepper
* 1/4 cup freshly grated Parmesan
* 1/4 cup chopped fresh herbs such as parsley, chives, oregano, or thyme

Directions

Preheat oven to 450 degrees F.

Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper, to taste. Sprinkle 1/4 of the cheese over each egg. Bake for 12 to 15 minutes or until eggs are done to your likeness.

Remove from oven, garnish with fresh herbs. Serve immediately.

The Egg and I: Pasta Frittata

Last month, I reported my pot luck triumph with egg salad. As a rule, I wouldn't bring egg salad to a pot luck, but it was on the list of items from which to choose. It happened that I was the maker of the BEST egg salad.

Tonight we are going to a music event, organized by some wonderful people we know. Mark and Peggy are music lovers who were habitues of a jazz cafe just minutes from their home. Post-Katrina, the cafe was no more. So instead of griping (my usual response), they created a monthly musical evening, at the home of a volunteer. Everyone chips in for the musicians and brings a dish.

We used to be on the alternate list, but we have ascended to the regular list.

Because we are near New Orleans, we get some wonderful and well-known musicians.

I am making pasta frittata, which you are supposed to do with leftovers, but I had to start from scratch.

Ingredients:
12 eggs
half pound of linguine, cooked
some tomato sauce
some homemade pesto
parmesan

In case you don't know how to make one, here is a frittata recipe.

This made a big sucker, but I have the coordinated Mr. FS to help me. He is very proud of his ability to flip a frittata.

Last time I brought a frittata (this was potato/leek) to one of these events, it was a success. Another benefit is that the frittata is easy to transport and tastes good at room temperature. No one else has ever brought one.

Now, of course, I want to re-read The Egg and I.

Or how about the book my friend Charlotte gave my baby boy?

Pasta with Caramelized Onions, Greens, Breadcrumbs

Since I learned how to make caramelized onions in my slow cooker, I have been on the lookout for recipes using them. Today I saw one in the New York Times.

3 tablespoons butter or olive oil

5 anchovy fillets

2 garlic cloves, finely chopped

2/3 cup bread crumbs

1 tablespoon extra virgin olive oil, plus additional for drizzling

1 yellow onion, halved from stem to root and thinly sliced crosswise

Kosher salt and pepper

1 pound Swiss chard, ribs removed, leaves chopped

1/2 pound whole-wheat pasta, such as fusilli.

1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Yield: 2 to 3 servings.

This is a treasure of the recipe because it has more than one frugal component: in addition to the onions, it uses breadcrumbs. PLUS greens. We always have breadcrumbs because Mr. FS is a long-time baker. And it just so happens we have greens in the garden, though not chard.

Needless to say, I plan to make changes: regular old pasta and no anchovies. I am going to make this in a few days, but the recipe looks so interesting that I wanted to share.

Also, see how much time you save by having caramelized a bunch of onions in your slow cooker? Life is good.

I Am Scrooge: Unicef Halloween Bag

Please don't hate me. But I just hate stuff like this.FEED Trick-or-Treat for UNICEF Bag at HSN supports UNICEF Nutrition Programs

FEED Trick-or-Treat for UNICEF BagTrick-or-Treat for UNICEF supporters can collect in style this Halloween with the first ever FEED Trick-or-Treat bag to benefit UNICEF. This special edition bag was created by FEED Projects, a charitable company with the mission of creating good products that FEED the world, in honor of the 60th anniversary of Trick-or-Treat for UNICEF. This fun burlap carrier is available exclusively at HSN—a leading multichannel retailer reaching more than 95 million US homes—and hsn.com this Halloween.

Malnutrition is the underlying cause in up to half of preventable deaths of children under five. Yet, there is hope. For each $13.20 FEED Trick-or-Treat bag purchased at HSN or at hsn.com, HSN will donate $3.50 to the U.S. Fund for UNICEFto support UNICEF's nutrition programs for children. Each bag purchased will enable UNICEF to provide one child in the developing world with an entire year's worth of micronutrient powders. These powders are easily sprinkled over food, instantly fortifying a child’s meal with essential nutrients to help give him or her the best start in life.

FEED and HSN are Proud Supporters for the 2010 Trick-or-Treat for UNICEF campaign. For more information, visit www.hsn.com/hsncares and www.feedprojects.com.

Click here to see a recent video of Lauren Bush of FEED Projects at HSN, speaking about the FEED Trick-or-Treat bag to benefit UNICEF.

I got a notice from Garnet Hill, the upscale catalog company. In my kids' younger days, I wouldn't buy the gift wrap, candy bars, and so forth. I just gave a donation to the school. Honestly, shouldn't we give $14.00 to Unicef and let our children carry grocery bags--or pillowcases, as I did--for Halloween?

What do you think about such charitable endeavors/consumerism? Neat or not?

Financial Independence= X times 25

Once again, Jacob of Early Retirement Extreme gets me thinking. Assuming that the oft-touted 4% withdrawal rate from your savings/investments will likely last forever(?) and will accommodate inflation, Jacob points out that you can take an expense, multiply it by 25, and see what you need to amass in order to support your lifestyle.

Here is what he says on food, obviously a need.

What about food expenses? These can range from less than $50/month per person to more than $500/month per person.

Required savings for $50/month:

$50/month = $600/year food expenses. This needs $600/0.04 = $15000 in savings. Whereas $500/month = $6000/year needs $150000 in savings. That’s a lot!

Aiming for the lower figure of $15000 is doable in a foreseeable number of years. After saving $15000 one NEVER needs to worry about food again. One is financially independent of the food expenses.

I like this model, because it tells me that I can save for retirement bit by bit, accommodating first NEEDS (shelter, food, utilities, transportation, healthcare) and then wants (too many to mention here, mostly revolving around TRAVEL).

It also might make me think twice about the many small purchases to which I succumb. Recently, for instance, I have NOT bought a Greek wool hat (for Mr. FS), a Chico's linen shirt, a really nice comforter, and STOP...this is getting embarrassing.

Even though each of these things is ONLY around $3.00, if I forgo, say, 5 a month, I will have eliminated $4500.00 from my retirement needs. Not to mention, the clutter that comes from bringing in 36 new items per year.

Do you think it helps to "multiply expenses by 25" to see what a retirement plan amounts to, or do you think it a silly gimmick?

I love it, myself.