Saving Money After a Purchase

Recently, we purchased a new computer through Staples.com. Of course, I had researched my product to make sure I was getting the most for my money! (We are economically savvy, yes?!)
Something I didn't consider before the purchase was
Don't forget about comparing prices for a couple of weeks (14 days after purchase specifically for Staples) after you shopped! I was leafing through my Sunday sales flyers and spotted the same exact one on sale again for $30 less than before. One painless 800 number phone call (about 10 minutes time with very polite customer service)...and that bargain I already had found got even better!
Other companies offer similar programs...so do your research and check those sales flyers!

Pantyhose

I had a dress emergency yesterday, and that 'necessity' made me 'invent' something useful and wonderful.

I needed something to smooth out my tummy and thighs. So, here it is, 4 hours before I have to leave for a funeral, July, hot and I had too many kids to run out and get a satiny thing to help me.  So, I took an old pair of pantyhose and chopped them off at the knee.  This gave me smoothness from the waist to the knee (read as 'no chub-rub), and wasn't too hot.  Plus it was a lot cheaper than a Spanx and I didn't have to go anywhere to get it.

Don't toss holey pantyhose - you never know when you are going to need them.

Shampoo Update

I can happily say, that after about 2-3 weeks of using baking soda instead of shampoo, my hair has not only survived, but done just fine.  No dryness, no frizzies, no funky feeling, no nothing, just hair.  And I love that!

Stretching Ground Beef

We eat quite a bit of ground beef here. Spaghetti, lasagna, nachos, enchiladas, hamburgers, beef skillet (a homemade version of hamburger helper), meatloaf, meatballs, shepherds pie, pastits, etc. Anyway, I have been working on ways to increase the bulk of the ground beef while using less beef, decreasing fat and calories, not greatly changing flavor and not going the soy route. Here is what I have come up with and how it works for us:

carrots: My preference with these is ground (if you have a meat grinder handy), but shredded works fine too, works best with Mexican and Italian flavors, decrease the amount in things like meatloaf and burgers

onions: I use this in pretty much all of my beef mixes, grind or finely chop

brown rice or steel cut oats: these give the chew texture that is similar too beef, dont go overboard with it though or it will give a 'fake chewuy' texture that I just cannot describe

mushrooms: these have a naturally earthy full flavor of their own that works well with beef. I would not buy them primarily as a meat stretcher, but it is a great way to use up extra mushrooms before they spoil, these go over well in burgers and meatloaf

breadcrumbs: use any type of leftover bread heels or whatnot for this, a little goes a long way, hels uwith binding for burgers, meatloaves, meatballs, etc

Anyone have any other 'dirty little secrets' for stretching and (dare I say) fortifying their beef?

Chest Freezers

My dad is giving me a chest freezer. It was given to him by a friend who didn't need it anymore, and he already has one so he is passing it to me. I am very excited as I enjoy bulk cooking, shopping, etc. to save time, money, waste, etc. I do think it to be imperative to formulate some sort of syystem/worksheet or something in order to keep up with what's in there, ane how long it has been there. Any suggestions or methods you have found effective?