- July 15, 2008 at 8:35 pm #259900
I thought I’d jump in here and add
my “method”. I have found that I am slowly adding more and
more to my list of things that I make. To your specific question as to
employment; I am off for the summer since I work at an elementary school but
otherwise I am paid for 30 hours but by the time I “wrap things up”
and collect my children from middle and high school I get home around 4:00 (so
a shorter day than many but still out of the house more than not).
My initial motivation in making my own of
things was based on my trying to not go to the store. I try to do a big
shopping about every 6 weeks and then just run in to get fresh foods as needed
(dairy, produce). So I started by making sloppy jo sauce since I wanted
some and didn’t have any.
It was a hit and so easy and I don’t
think I’ve bought any in the last few years. Then I found a recipe
in a magazine for Creamy Garlic Salad Dressing. It sounded good so I
tried it and we really liked it.
I was just making that as something
different to go with other dressing I bought but then I started making the
copycat version of Kraft Catalina Dressing and recently started making a ranch
dip/dressing recipe. I very recently made the myo cream of soup recipe to
use in a recipe and it was so easy so i think i’ll probably continue
that. I’ve also just discovered MYO rubs for meat.
I also make focaccia bread which is well
seasoned with several herbs. My trick for this to make it an even easier
and quicker dinner addition (one of the advantages to focaccia is that it has
one short rise time and then you bake) is to measure out into a small container
the seasoning for a second batch as I make one. So the seasoning for the
loaf I am making goes into my mixer with the other ingredients such as flour
and yeast and then I just put another batches worth in a little container and
label it so I can just add the few other things.
This is just quicker due
to the number of herbs involved and getting those all out. I also do this
with my Ranch Dressing mix of herbs, make a batch and measure out another batch
for next time. I really need to find more little containers so I can
expand on it a little but even this little step can really be that little bit
that makes it so much easier.
When I made the Cream of Chicken soup the
recipe called for Poultry Seasoning of which I had none so I made some of that
to put in. I guess I just don’t find it is really that big a deal
and it makes it possible to have “basics” and make many kinds of
mixtures. I buy the big bottles of spices from Gordon Foods and Sam’s
I also buy big containers of mayonnaise and ketchup.
I’ve come to really like the idea of
having fewer “unknowns” in my food and really my family likes my
versions better now than the pre-made of like the dressing and such.
Today I made dog biscuits for the first
time and they passed the test with my dog Lizzie.
So I guess it does take a bit more time
and thought to put some of the things together but it isn’t as
overwhelming as it may initially seem. Start with a couple things here
and there and it will seem less so. There are also ways to make it easier
and more practical, as has been mentioned by measuring out for more than one
mixture at a time if you have the space and storage containers for doing
Hope that gave you some ideas.
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