Frugality has recently become a trend, even a buzzword, in this brave new world of economic hardship. Many people are feeling the burden of bills piling up with little relief in sight. When times get tough, we start stripping down to the bare essentials: heat, shelter, clothing, food.
Or do we? Some Americans are claiming to be tightening their belts, but the constant lines at Starbucks and the mall beg to differ. In some circles, frugality is a dirty word. Synonymous with cheap, the word can make some people’s skin crawl. Folks want to save money, but they do not want to be seen as poor (probably because of the harsh and unfair stereotypes associated with poverty: stupid, lazy, filthy, etc).
Above: Savvy penny-saver or tightwad penny-scrimper? You decide.
Some of us, however, have no problem with the words cheap or frugal. Some view frugality as a lifestyle, a creative challenge, even a form of art. Let’s be honest, there is no bad time to be frugal, only good times and better times. Now would be one of the better times.
Which leads me to my latest project: Frugal Nation. For this (mis)adventure, I am searching for ways to create meals for under $10 (to see how I picked this amount, see my post on Bitter/Sweet). The point of this project is not just to save money, though that is one of the key objectives. The goal is to maintain a diverse diet at a reasonable price, to enjoy cooking and food while cutting back on costs, and to find innovative ways to use pantry items, leftovers, and inexpensive items to produce quality meals.
For each recipe, I will breakdown the cost per meal (or per serving, if applicable). I will use the price sticker, if available, or make a best estimate for those items I already own. Here are a few price guidelines:
- Items where a small amount of a large package is used, such as salt, pepper, olive oil, or garlic, will be listed as a “negligible” cost unless a large quantity is required for the recipe.
- Spices and dried herbs will also be listed as “negligible” cost, unless a large quantity is used (more than 1 tbsp). After being a home cook for over two years, I found that I already have most herbs and spices on hand, and I am going to assume most other home cooks have a similarly stocked pantry.
- Prices will be listed in a “per use” quantity, not the price of the total package unless the entire package is required.
- Sale and markdown items will be marked as such, with the original price if available.
This special project will include recipes, lessons or quickies, and my personal narratives. I hope to explore various global cuisines as well as popular American dishes. Not every meal will be a success, so in that case I will try to determine what went wrong and how to adjust the recipe to make it follow the project guidelines.
Please join me on this journey into the land of Frugal Nation!
