I can never have just one of anything. Or even just a few. If I love something, I want it in multiples, the more the better. If I find a blouse that flatters, I buy it in every color. I do the same thing with coffee mugs. And earrings. And Moleskine notebooks. And lip balm. And books. And canned pumpkin. And mundane things that will never, ever disappear from stores, like index cards and stamps.
See where I’m going with this?
I have no idea where this compulsion to collect comes from. I’m not trying to make up for a childhood of wanting (honestly, I was a bit spoiled), and I’m not in the habit of breaking or losing things (necessitating backups). I just always want…more. There’s probably a lesson in there somewhere.
Over the next couple weeks, I’m going to start slow and remove two things from each of my various, serves-the-same-purpose collections. Even the heretofore untouchable coffee mugs. My husband will be thrilled.
I hate spending money on things I’m going to throw away. So every time we bought a box of baby wipes at Target, I wanted to cry.
I searched online for cloth baby wipes, but laughed at my computer screen when I saw the prices. $1 a wipe?! Sure, it’s cheaper than buying disposable ones, but come on.
Enter homemade cloth wipes. Total cost: $2.96 for a yard of flannel.
I simply cut up the flannel into baby wipe-sized squares, hemmed all the edges with some DMC thread and a blanket stitch (if, unlike me, you have a machine and have actually figured out how to use it, feel free to make your life easier), and placed them in a Sterilite container with a bit of hot water, a squirt of baby oil, and a squirt of baby wash. They’re not the prettiest wipes in the world, but they’re soft, haven’t frayed, and I just toss them in with our cloth diapers.
This dish is effectively the simple version of Spicy Thai-Style Noodles With Tofu. And since that recipe isn’t exactly difficult, that makes this one really easy.
Ingredients:
1/2 cup peanut butter (smooth or crunchy, doesn’t matter)
1/42cup soy sauce
2 tbsp water
1/3 cup firmly packed dark brown sugar
1/4 cup sesame oil (I used canola)
5 cloves garlic, minced
1 tbsp ginger, minced
1 tsp crushed red pepper flakes
1 red pepper, finely chopped
6 scallions, thinly sliced (set some aside for garnish)
Peanuts, for garnish
1/2 lb angelhair pasta
Directions:
Bring a large pot of water to a boil. Meanwhile, whisk together the peanut butter, soy sauce, water, and oil in a small saucepan. Stir in all the remaining ingredients except for the reserved scallions, peanuts, and pasta. Stir until smooth and let simmer over low heat. Cook the pasta until al dente (remember that angelhair cooks very quickly!) and drain in a colander. Return to the pot, pour on the sauce, and toss. Serve in bowls and garnish with remaining scallions and peanuts. Serves 4.
For more meatless meals, please check out the rest of my Frugal Meatless Meals series.
We’ve been babywearing,
Planting this year’s garden,
Snuggling,
Eating homemade treats,
Napping (James, at least…the rest of us unfortunately don’t nap!),
And playing make-believe.
Life around our house isn’t perfect. There are bedtime tantrums, and toys everywhere, and it feels like we’re always late to appointments. One day last week I called my mom, nearly in tears, after a playgroup gone awry. But I’m desperately trying to soak up these days with my little ones. The way that Simone calls, “Mommy, I have a [sur]prise for you!” after creating some structure of stuffed animals and paper and alphabet magnets. The way James’s face lights up when he watches the ceiling fan. I try to remember the old maxim: “the days are long, but the years are short.“
As far as I’m concerned, it’s summertime now in Kentucky. Derby’s come and gone, strawberries are plentiful at the farmer’s market, and the whole world is a moist green. I used to loathe summer (let’s just say I’m not great in the heat), but now I look forward to so many things: grilling out, making jam, watching Simone play in her wading pool, drinking sweet tea, and having two months of weekends. And taking a real vacation this summer will make it even better!
Here’s what we’re eating this week:
Breakfast:
-Oatmeal
Lunch:
-Apples, Broccoli, Granola Bars (Jason)
-Leftovers, Fruit Smoothies, Macaroni and Cheese (Me and Simone)
Dinner:
-Asparagus Risotto (2 Nights)
-Hot and Sweet Black Beans and Tilapia, Rice (1 Night)
-Soups From the Freezer (TBD), Oatmeal Molasses Bread (2 Nights)
-Caprese, Crusty Bread with Olive Oil
Dessert:
-Banana Pudding
