When I began following different coupon and frugal living blogs a couple of years ago, I often saw them posting links to sign up for “freebies.” I excitedly signed up for a couple only to be disappointed when the item came and it was tiny–travel sized or even smaller. For the way I use toiletries, that wasn’t really helpful toward saving me money. If the package was more than a single use, I was never sure how to store it, and several of my freebies ended up getting thrown away. Once I figured this out, I stopped signing up for them at all.

Fast forward to last August when I started working for a non-profit that gives out clothing, food, and–you got it!–toiletries to homeless and needy families, and I finally saw some value in signing up for freebies. I began signing up for every one I saw, knowing that regardless of the size it could go to a good cause and be put to use by someone who really did need it. I’m keeping a bag in the closet where I can just toss them as they come in. The bag is just about full now, so I’m going to take it to work with me and drop it off in the food pantry!

Here’s what I’ve collected:

 The washcloths are extras from Operation Christmas child. The full-sized toothpaste was a freebie coupon-sale matchup at Kroger, and the razors were a BOGO deal that were practically free with a coupon. A. saved hotel soap and shampoo from his last couple of trips, so those are in here too. Everything else was a mail order freebie! This isn’t the most stuff in the world, but every little bit will count, and it’s amazing to think I’ve gotten all of this together just by filling out some forms online. I’m going to keep at it and fill the bag again and again, because I feel like it’s such a simple way to bring a small blessing to someone’s day.

Last week when A. was out of town, I used about 5 mushrooms in a personal-sized dish of baked eggs. So, I had about 6 ounces of an 8 ounce container of mushrooms left. As I planned my meals for the week, I remembered this recipe that I ran across: Steakhouse Sauteed Mushrooms from one of my favorite food blogs, Plain Chicken. Since I had such a small amount of mushrooms, I improvised. As far as amounts and proportions I just totally guessed, but my mixture was heavily inspired by the recipe. Oh. My. Goodness. Were those mushrooms ever good! They were absolutely buttery and salty and rich. I knew mushrooms gave off a lot of water as they cooked, but I had no idea about their propensity to absorb! Whether you follow the recipe exactly or not, this is a great idea of what to do with mushrooms. I ate them as a side with a turkey burger, but they’d be delicious with a steak (as suggested) or really with anything!

Steakhouse Sautéed Mushrooms

3 Tablespoons butter 1 pound fresh mushrooms, sliced (I used just regular button mushrooms.) 1 Tbsp dried minced onion (I didn't have this on hand, so I sprinkled on some onion powder.) 1/4 cup dry white wine (I used cooking wine, which has salt, so I skipped the added salt.) 1/4 tsp salt 1/4 tsp pepper 1 clove garlic, pressed (I was feeling lazy, so I didn't add garlic at all.) 2 tsp Worcestershire sauce Melt butter in large skillet.  Add mushrooms and sauté for a few minutes, until mushrooms start to soften.  Stir in remaining ingredients and cook uncovered over low heat for 30 minutes or until mushrooms are tender (I was hungry, so I didn't wait nearly 30 minutes!). Recipe credit to Plain Chicken at http://www.plainchicken.com; commentary in blue my own.

I haven’t done a Frugal Friday/Friday Finals grocery post in awhile…mostly because I have been a bit lax with the coupons lately! I still managed to do really well budget-wise in December, but it was mostly from shopping at the farmer’s market one week and from being out of town for awhile. But I’m back at it and hit up a couple of good sales this week! My main Kroger grocery trip came to only $58, which is great for me. I bought from the P&G sale, where you buy 4 items and get an automatic $4 off, and several of the items in the 50% off sale.

I eased back into CVS with these deals:

Suave Deorodant: on sale for $1.00, used $0.50 off coupon Listerine Mouthwash: on sale for $3.99, used $1.00 off coupon Received $2.00 Extra Care Bucks Total Out of Pocket: $3.89

Obviously not a huge buying week, but at least now I have the $2 ECBs to entice me back into the game!

At Publix I bought:

Campbell’s Chunky Soup: BOGO at $2.49, used $0.50/2 coupon which doubled Prego Pasta Sauce: BOGO at $2.07, used $1.00/2 coupon Gorton’s Frozen Shrimp: BOGO at 7.99, used $0.50/1 coupon which doubled Bird’s Eye Steamfresh Chef’s Favorite Frozen Vegetables: on sale 50% off, used $0.50/1 coupon which doubled Pepperidge Farm Deli Flats: BOGO at $3.29, used $0.40/1 coupon which doubled Mentos Up2U Gum: $1.09, used $1.00/1 coupon Total Out of Pocket: 7.26 Total Saved: $17.67

And I had this fun freebie in my mailbox

I’ve learned that when you send off for freebies, they more often than not come with a coupon. So even if the freebie is dinky (like a single packet of Splenda), the coupons make them worth sending off for.

So there you have it! The beginning of my year in coupons. We’ll see how it goes from here!

I purged a bunch of books from my shelf (so now I can buy more! haha) and took them our handy dandy neighborhood book donation bin this past rainy Sunday afternoon. Where will my books go? “Every book you drop off will be put to good use. Books are sold online to help raise funds for awesome non-profit literacy organizations changing the world through teaching kids, supporting families, building schools and filling libraries. In fact, 5% - 20% of the net sale price of every book goes to these great causes. Any books we can’t sell are either donated directly to one of our non-profit partners or recycled.” Check out Better World Books if you haven’t already! They’re a great place to buy used books and support a good cause simultaneously.

This title is already taken by a book by Judith Jones, renowned editor of Julia Child and James Beard, but since it’s so perfectly and delightfully phrased (and since I’m talking about her book), I decided to adopt it for my own post.

A. is out of town this week. I know for many people, their spouse being out of town elicits the question, “To cook or not to cook?” Personally, I’ve always done it, because I enjoy both cooking and eating, but it’s definitely not as much fun eating alone. I watch a lot more crappy TV when I eat alone, which is okay and enjoyable every once in awhile. But Judith Jones, who obviously loves food, was brought up short by her husband’s death when she realized she had to face this question every night. She fittingly decided….to cook!

I love some of the language she uses in the introduction to her cookbook. She writes, “This book is for those of you who want to roll up your sleeves and enjoy, from day to day, one of the great satisfactions of life. I do, however, hear the naysayers protesting. Yes, I like to cook, they say, but I like to cook for others, to give my friends pleasure. Why would I want to go to all that trouble just for me? My answer is: if you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful?”

Amen, I said, and proceeded to flip through the rest of the book. Jones includes a lot of great basic advice for any cook, not just one cooking alone, such as utensils you’ll need, spices you should have, and essentials for your pantry, fridge, and freezer. Each recipe in the book is, obviously, designed to be roughly a single portion, but each also includes instructions or suggestions for how to use elements of it again, what she calls variations and second round. For example, about the baked bass with fingerlings and zucchini Jones says, “You’re bound to have some leftover fish, so make some Fish Cakes,” and then lists the recipe for Fish Cakes on a subsequent page.

Some of the recipes in The Pleasures of Cooking for One are too fancy/weird for my taste. This is, after all, the woman who cooked alongside Julia Child and undoubtedly influenced and was influenced by the same. I would never cook Veal Kidneys in Mustard Sauce or Calf’s Liver with Shallot and Wine Pan Sauce and honestly hope never to encounter either of them on anyone else’s table. But most of the recipes and, importantly, ingredients seem pretty accessible. She has several varieties of chicken salad, for example, using the meat from a whole chicken that you broiled for a different meal. I’m perusing the book to use while I am cooking for one this week, but I think most of the recipes would also be good inspiration for a meal for 2 or 20! It’s been a fun read.

But beyond fun, I hope it’s also delicious! Last night I cooked Baked Eggs.

Ingredients:

• 1 cup grated zucchini
• salt
• 2 teaspoons butter
• about 3 small mushrooms, finely chopped
• 1 scallion, finely chopped
• 3 or 4 tablespoons heavy cream
• 1 or 2 large eggs (I'm using 2)
• freshly ground pepper
• gratings of Parmesan

Put the zucchini in a strainer, work 1/2 tsp of salt into it, then set it over a bowl to drain. Melt the butter in a small skillet and saute the chopped mushrooms and scallion for a minute. Squeeze the zucchini to eliminate as much juice as you can, then stir the grated strands into the pan. Pour in half the cream and let cook gently for 3-4 minutes, until almost tender. Transfer the vegetables to a gratin dish and with the back of a spoon make an indentation in the middle, then crack the egg into it. Season with a little more salt and some freshly ground pepper, and drizzle the rest of the cream on top. If you wish, sprinkle on some Parmesan. Bake in a preheated 350 degree oven for 15-18 minutes, until the egg is set.