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Archive for the ‘frugal tips’ Category

Recently, while out walking near Granville Island, we stopped at a coffee bar and Rand bought a giant apricot oat cookie thingy. It was amazingly good! Chewy, flavourful and filling but wholesome tasting, by which, I suppose, I mean not too sweet.

I looked online and found a very similar sounding recipe, which was gluten free and vegan.

While we are increasingly experimenting with meat free menus, I don’t see my love affair with dairy ending anytime soon.

And I definitely can’t be bothered to stock all the specialty ingredients required by this recipe (almond milk, coconut sugar, coconut oil, etc.) or to soak dates and blenderize all this lovely dried fruit.

So today I came up with a simplified version, and they are so good. Excellent right out of the oven for breakfast, and they would be a wonderful addition to a road trip. Had to write my modified version down right away, so I can make them again and again.

Ingredients

1 1/4 cup rolled whole oats

1 cup flour, can include some buckwheat or whole meal…

1 tsp baking powder

1/2 tsp salt

Half cup or more sliced almonds, rough chopped

1/4 cup finely minced dried apricots plus….

3/4 cup chopped dried apricots

1/2 cup brown sugar

1/2 cup flaked coconut

1/4 cup melted margerine

1/4 cup buttermilk

1 tsp vanilla

Combine oats, flour, salt and baking powder in a large bowl. Stir in brown sugar and coconut.. then almonds, apricots.

Add vanilla to milk, stir into dry ingredients, along with melted butter. Stir to combine. If necessary, add another tablespoon or two of milk to get everything mixed. Use a 1/2 measuring cup to mold into 8 large or ten medium breakfast cookies.

Bake about 10 minutes, at 350F, then check to see if they are browned on the edges.

Cool on baking sheet for 10 minutes, then gobble ’em up.

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Fall is a favourite time at the cottage. We put a king duvet on our queen bed to avoid tussling over the covers, then open the window and sleep so well in the cool, fresh air.

We blow leaves around, drink too much coffee, then make a list of projects and jump right on it.

First on the list this year was to somehow reinforce the unmortared stone wall that runs behind the cottage. Over the 10 years we have been here, the combined forces of gravity, roots and wet weather have begun to compromise the wall’s integrity.

The problem wall.

A few stones dislodged, then a few more, and over the last year it really picked up speed. So, time to act! If not, it became clear the whole thing would come down, bit by bit, or maybe kinda fast.

I proposed using chicken wire to create a semi – molded exterior barrier, and short pieces of rebar, pounded into the embankment, to secure it. Rand feared the rebar would further disrupt the stability of the bank.

Instead he built a series of reinforcing walls from treated timber, then screwed them together to make a single wall. This contraption exterts pressure along the vertical surface of the wall, and also downwards, for stability, owing to its mass. We dug it into the ground, a few inches here and there, in the interests of leveling, and then I hand fitted the fallen rocks both into the embankment from where they had fallen, and in strategic areas to add further reinforcement. It looks nice, and when all the wild sweet peas and periwinkle push their way through in the spring, it will look even better. We hope to have forestalled any further damage, and consider this to be, potentially, a 10 year solution. Time will tell.

The finished structure. Off the list!

Total cost was about $300. Rand spent 8 – 10 hours on it, and I about 2. If the doesn’t sound fair, I also made these amazing orange scones.

We really love this kind of project: Brainstorming a solution and putting it into action, preferably with as much time spent out of doors as possible.

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Two years ago the Cottager and I made a trip to Portland for our anniversary. On the way we stopped at a Cabela’s near Olympia, and purchased a pretty bonnet ceiling light complete with seeded glass, from a clearance shelf for just under $US 12.00. And then it sat around waiting for a purpose.

Recently I found a YouTube video for a recessed light conversion kit, available from Home Depot. Together these became my solution for a truly ugly recessed light at the cottage. Here it is, as was.

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And here is the conversion kit.

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And here is the  light in its new and improved version.

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Total cost was about $50, including a rather expensive old fashioned incandescent light bulb that casts a lovely, yellow candlelight-like glow over the table.  Not task lighting, of which there is more than enough, but very atmospheric. And in my view a big improvement. Love it when I find a use for something this way.  We have a couple of recessed lights in our home which we will also now convert, including one situated between our bedroom closets that does not manage to cast any light into either one.

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My sister made this. I am very jealous. She was always the artistic one. I have strong artistic impulses but no real eye or talent. She found this beat up and broken glass insulator in the boathouse of our family cottage near Nelson. Two pieces of driftwood and two nails later, she had created something I would pay to own. So cool that it perfectly holds a tea candle, making it both beautiful and useful.

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Went to look for this recipe on my blog today…and it’s not there. Let’s fix that!

Super easy, feeds a crowd and perfect for a fabulous weekend like this one.

Five ingredients, one pot, 10 minutes until its in the freezer. Caramel. Do you need more persuading?

INGREDIENTS

Two squares margarine or butter (1 cup)

1 cup brown sugar

7 cups rice krispies

1 – 2 litre carton vanilla ice cream

Caramel ice cream topping

Optional: sliced strawberries or bananas

METHOD

In a large pot on the stove top, combine margarine or butter with brown sugar and melt while stirring constantly but do not bring to boil. Remove from heat and stir in rice krispies, a cup or two at a time.
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Spoon half this mixture into a 13 x 9 inch pan and press down gently with back of spatula to smooth and compress into a smooth layer.  Unwrap brick of ice cream – no need to soften – then use a heavy chef’s knife to slice it into approximately one inch thick slices and cut to fit neatly in pan as required.
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Smooth briefly with a spatula, then pack remaining rice krispies mix on top and press down gently. Drizzle cake with some prepared caramel sauce to garnish, but not too much. This dessert is quite sweet already. Cover with foil and freeze at least six, and, ideally, 24 hours.

Best served with some lovely fresh fruit to give the impression it is good for you.

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Valentine’s Day falls on a Saturday this year, so why not pass on getting sucked into the commercial hype of it all and show your love with a unique breakfast treat.

This looks great just out of the oven and tastes even better. I adapted this slightly from a recipe given to me by Mary Wallgren, from the Idaho branch of my mom’s family.

You will need a blender and also a cast iron skillet. If you don’t have the skillet, perhaps you should? Next thing you know you will be making frittatas and oven-fried chicken.

If you are really frugal, pick up a grotty cast skillet at Value Village and recondition it. There are instruction for this process on-line. It is a bit of a dirty job.

INGREDIENTS

Filling:

2 apples, peeled,cored, sliced
2 T brown sugar
2 T butter or margerine
1 tsp lemon juice (optional)
1/2 tsp cinnamon, or to taste

Batter:

3 eggs
3/4 cup flour
1/4 tsp salt
1 T granulated sugar
1/2 tsp orange peel zest (optional)
3/4 cup milk

3 T butter or margerine
confectioner’s sugar for dusting

METHOD

In a bowl, stir together apples, cinnamon, brown sugar and lemon juice until apples are coated.

Melt 2 T butter or margerine in a regular skillet on the stove top, add apples and saute until apples are tender – at least 5 minutes. Turn off heat and set this skillet aside for now.

Place your 11 inch cast iron skillet into cold oven, and set to 400 degrees.

Now, into blender put your three eggs, and blend really well.
Reduce blender to low speed. Add flour, salt, granulated sugar and orange zest.
Then slowly add milk.
Stop blender and scrape down sides to ensure all flour is being combined.
Blend again for one minute.

Carefully remove cast skillet from oven using two oven mitts.
Place on cold stove top and add 3 T butter or margerine, moving it around with a spatula until melted but not browned. Carefully add batter from blender, then distribute cinnamon sugar apples on top and return to oven using two oven mitts. Bake 25 minutes, until edges are puffed and brown. Test centre with finger to ensure fully cooked.

Dust with icing sugar, cut into wedges and serve with maple syrup.
Caution: Don’t forget and touch the pan. Hot!

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Second bathroom is taking shape. Never a moment to blog it, but here is a sneak peak at our new master bath.

BEFORE

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AND AFTER…

bathroom redo

Everything you see in this picture was a smashing deal. Tub was a floor model marked down 75% and included taps and all the plumbing parts necessary for install – the latter often priced separately and the former always!

Tile was discounted and Jenn Brown’s recommended tile installer did a fantastic job at a terrific price – though we had to wait weeks to get on his work schedule.

That fabulous barn board floor? Vinyl, my friend. Warm, soft on the feet, water proof and easy-care. I found it at NuFloors at $4.69/sq. foot. Jenn Brown found it elsewhere for $3.29/sq. foot.

The art work was 20% off and then a further 50% off that. The vase also 75% off. Full disclosure: These were my picks so if you don’t like them, its my taste you despise.

Moral of the story: It simply takes a little longer to pull it together when trying to get what you want and a deal.

Everything has been operational since a few days before Christmas, but we continue to work away at mouldings, paint touch ups and other final details. I keep waiting and hoping I will find a spectacular deal on a tall, 300 watt towel warmer, but will soon give up on this dream and just order one. You can’t rush it, but sometimes you need to be finished.

Once I find the right frame for a particular photo, I will post Before and Afters of the third bathroom.

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