Posts from January 2012. Show all blog posts.
I was happy to read in the Globe and Mail recently that food costs, originally predicted to be on the rise for 2012, fell 4.8% in the month of December. I’m no financial expert by any means, but I understand this is due to the inflation rate dropping, which seems to be a good thing for the price of food.
Lately, I’ve been really curious about my family’s actual food costs over the course of a month, so I’ve started tracking exactly what I spend each week. I try to keep within a budget, but must admit that I’m not too stringent about it. I also purchase a lot of food for my work, and I know that skews my numbers a little.
Financial experts state that we should be spending approximately $50 a week per eating adult in the home, and half of that for each child. For me, this would equate to $200 a week, because although I live with two children, they definitely eat the equivalent of adult portions for most of their weekly meals.
A few of the moms at Savvy Mom HQ have decided to start tracking their costs to see how much they’re spending each week. I’m curious; do you know what you spend? Do you set a budget and force yourself to stick to it? What are your secrets for keeping your food costs down? Let’s discuss!
I’ve been in a bit of a breakfast rut.
I don’t know if it’s the dark days of winter, or the hectic pace that comes with the early mornings, but I find that I’ve really been lacking inspiration for my morning meal these days. Or I was, until I came across a few inspired recipes for baked oatmeal.
I love hot cereal, in all of its many forms, but I don’t always have the minutes it takes to stand stove-side stirring a pot of grains. That’s why this method of cooking them works perfectly for me, and hopefully it will for you as well.
My method for preparing this breakfast is easy. In the evening, I put together the short list of dry ingredients from the recipe. In the morning I whisk the wet ingredients, combine it all together, and let it bake while I wrestle the kids from their rooms. The wafting scent of something warm and sweet emerging from the oven often helps in getting them down the stairs.
The recipe I use makes enough for two mornings, which is even more reason to make it this way. I cook once and eat twice, which is my favourite way to make anything. On the second day, gently warm the cereal in the microwave, or toaster oven, and it will taste just as good as the first day you ate it.
Good to Know: Baked oatmeal has the consistency of a moist cake rather than what you’d expect from regular oatmeal. To moisten it more, add some milk or cream to the warm oatmeal in each bowl before serving.
What are you making for breakfast these days? Have you tried baking your oatmeal?
To see the full printable recipe, click here: Easy Baked Oatmeal