Posts Tagged ‘http://www.foodstampscookingclub.com’

Shopping For Sale Items: Food Stamps Cooking Club

May 18th, 2012

 

SAVE BIG MONEY BY WATCHING FOR SALE ITEMS!

We can ALWAYS count on the Club Members to come up with great solutions to the problem we all face:  Taming the family budget!  Whether we are shopping for food or household items, timing is everything.  MikeMax, bless her heart has come through for us with this message:  THANK YOU, MIKEMAX!

From the desk of MikeMax:

“For those of you who budget from month to month and usually run out of money by the time you run out of month: Try to hang onto a little extra ca$h this month. There will be really good sales over Memorial Day, which is the 28th this year.  You might save big on groceries and on lawn and garden items. Memorial Day is a good time to stock up on condiments, canned beans, etc., for the summer. You may also find “grilling” meats on sale, since Memorial Day is the first big weekend of the summer.

Ace Hardware-and likely Home Depot and Lowe’s-will have great prices on garden tools, fertilizer and such like. No, I don’t have any inside info–they just always do! Some of the best deals at Ace will likely include a rebate. They process their rebates very quickly, but you will still need to be a few dollars ahead to take advantage of them. Watch the newspaper for flyers the week before the holiday weekend.”

Great ideas with foresight, MikeMax.  Those young ‘uns who are just starting to keep house will surely find it helpful and those of us whose households are firmly established can always use reminders!

Now, if I may change the subject abruptly:

Several posts ago Mother Connie posted the recipe for Celery Salad.  It featured celery and onion and was a BIG hit in the Club House!  WEll, here is a bit of a PS:  We did not eat the last bit in the first sitting so FROZEN PEAS were added to what was left for the next go round.  O MY, talk about DELISH.  This salad would be a perfect take-along for a summer picnic, especially if you omitted the mayo and used only the dressing.  I’m thinking Memorial Day…

Each time the mail comes in, it is heartening to see how you are sharing this blog with others.  This must mean that we are accomplishing our goal of helping people who must cook frugally!  This whole project was designed for those who use WIC or SNAP’s EBT cards; we cater to people who depend on food pantries and/or  food commodities  as well as those who are living on a dime, just love to squeeze those nickels til the buffalo bellows or are just cheap by nature!  For those of you who have joined our bunch, we hope you like our series of cooking tips.

It seems as if everyone who is lucky enough to have work these day  probably has TWO jobs.  People are tired, stressed, and hungry at the end of a day.  We cannot plug in your crock pot or turn on your oven for you but we hope we make your life a wee bit easier by providing recipes and ideas that give your families good, sound nutrition for very little money.

The school years are grinding to a halt around here.  Let’s hope every family has a safe, happy summer, full of tremendous good memories and great, affordable meals!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

 

Food Stamps Cooking Club: Cooking Class Was Bananas?

July 27th, 2010

 

Creating video didn't work out...we went bananas having FUN, though!

 

Honestly, every effort was made in getting a video for you but it was not meant to happen, apparently.  Let’s just say the whole attempt was a challenge we did not meet.  Boo Hoo…

Mother Connie is getting a reprieve, though.  Another offline class is in the works.  Surely that video will work this time!

The Cooking Class was a total hoot.  We cooked, we laughed, we ate and then we had dessert.   Twice ! It’s not easy to pack up a kitchen and move it 2 hours away but the fun of cooking for an audience and sharing ideas with other foodies made it worth the effort.  Having two desserts for one meal made it even better.  grin

This class was designed specifically for a Group Home.  They are on a budget and have dietary considerations to think about as they create menus and meals.  We offered them Filipino food, Pancit; we made a spaghetti carbonara dish; we built a big salad; we demonstrated a flashy, healthy peach dessert.  Just for good measure, we had TWO DESSERTS!  After we tasted Renita’s Chia Pudding we all ran out to buy Chia seeds and almond milk!

Are you using SNAP or WIC?  Do you depend on a food pantry or food commodities?  Do you use Angel Food Ministries or Farmers Markets?  Maybe you are just frugal.  In any case, you will benefit from knowing how to create these tasty offerings for the people you love best.  They are affordable and fabulishous!

I want you to know how to make these desserts because they are easy and nourishing:

PEACHY DESSERT

8 peaches, washed, dried, peeled and cut into slices

1  cup honey

1 tablespoon butter

Heat the honey gently in a saute` pan.

In a large skillet over medium heat, melt the butter.  When it begins to look foamy, add the peach slices, allowing them to be coated.  It will take from 3 to 5 minutes for them to cook.  Pour the heated honey over the peaches and stir to blend.

After the mixture has cooled, put the peaches into ramekins or custard cups and top with this mixture:

Streusel Topping:

1/2  cup butter, melted

1   cup powdered sugar

1  cup ground almonds

1  cup all purpose flour

salt

Mix together to incorporate everything and mixture looks clumpy.  Spread on baking sheet and bake at 350 degrees for 8 to 10 minutes.  Stir half way through the baking process.  Sprinkle over the peach dessert for an impressive topping.

***This streusel is so delish that you will want to keep a container of  it around to use on top of your oatmeal, ice cream, other fruit desserts, or coffee cakes.  You may want to keep it under lock and key or the kids will eat it ALL.  grin

Tomorrow we will have the details about Renita’s luscious Chia dessert!

It is our sincere hope that this information is helpful to the masses.  Your interest in receiving our series of cooking tips and occasional messages indicates there is a need for what we do.  This is extremely gratifying.

Connie Baum

The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

 




Cooking With Commodities?

May 26th, 2009

The fact that we are all here for the Food Stamps Cooking Club virtual meeting means that we have survived another holiday weekend!  Here’s hoping your festivities met or exceeded your highest expectations!

Whether you are preparing meals using grocery items from SNAP-Supplemental Nutritional Assistance Program aka food stamps or your food comes from a food pantry or food commodities I believe I have found something you will enjoy serving to the people who put their toes under your table.

The topic of food is a common one whenever people congregate so while we waited for our Toastmasters International meeting to begin, Velda Koehler and  I discussed that very thing!

Here is one of Velda’s favorite meal ideas:

Rice and Spinach


1 cup of rice

3 cups of liquid-water will do; broth would be acceptable, if you have it

Cook the rice in the liquid until tender and fluff with a fork

Add two cups of fresh spinach, washed and stems removed OR 1 can of spinach, slightly drained.

Season with salt and pepper to taste.

When the spinach is heated through and wilted, the dish is ready to serve.

This recipe can easily be doubled if your brood is larger or your gang has heftier appetites.

Easy variations: Add chopped onion, sprinkle cheese over the top, or add any canned vegetable your family enjoys.

As a compliment to this rice dish, a bean salad would complete the protein and would eliminate the need for a meat, so if you are short on meat AND time, this will fill the bill for you!

The Food Stamps Cooking Club is open to any member who is interested in food, saving money, and eating with good health in mind.  Our membership list is growing and that is because of YOU, dear members, and the fact you are sharing by sending those in your circle of influence to Food Stamps Cooking Club and they are joining!  THANK YOU!

Our partners have food and other ideas to help you in many ways.  We hope you have time to visit them and see what might help your family in various ways.  Some can assist you with your food preparation and planning; others can help you boost your family’s income.

Plans are being laid for our Fall Cooking Class so watch your Inboxes for more details about that event.  For those of you who can attend in person, we will be rolling out our virtual red carpet.  For those of you finding geography an issue, we will include you in special ways!

Are there topics you hope we’ll cover on this blog? Do you pine for knowledge about things we can include in our cooking class?  You all are welcome to submit your thoughts to us at foodstampscookingclub@gmail.com .

Connie Baum

Have You Eaten Fresh CURLY DOCK?

May 4th, 2009

Oh, how fun would it be if the Food Stamps Cooking Club had a meeting TODAY around our picnic table! 

When I awoke today I was greeted by the proliferation of leafed-out trees from yesterday’s warmth.  Even without the sunshine, those trees know it is time to stand in all their green glory!  I ventured into the yard to inspect the garden’s progress.  Along the way, I discovered we have CURLY DOCK sprouting!

Here’s what we’ll have for lunch today:  CURLY DOCK!  I am so excited! 

I will carefully snip the most tender leaves and rinse them.  I’ll remove the midvein with a scissors so as to use only the sweetest, tenderest parts.  I will steam them gently and watch them turn from a delicate green to a khaki color.  I can season them with salt, pepper, and a dab of butter for a gourmet lunch.  I will most probably top the dish with sprinkles of Kamut-wheat berries-I cooked yesterday.  We ate some cooked cold Kamut for breakfast today and it made for a great and tasty, INEXPENSIVE cold breakfast!

When you depend on the SNAP program-food stamps, food commodities, and food pantries to help feed your family it might be very helpful to know that you can supplement your diet and improve your health in a fresh new way by using foods you harvest right from your yard.

I caution you to make sure your yard has not been sprayed with chemicals.  That toxicity would not be something you should ingest! 

We hope you take a moment to visit our partners.  They are interested to help you with food prep and boosting your bottom line.  Their banners appear on this page.  To share your experiences with harvesting food from your yard of other food tips, please contact the Food Stamps Cooking Club here:  foodstampscookingclub@gmail.com .  You can send your friends to http://www.foodstampscookingclub.com  if they would like to receive our occasional mailings.

Connie Baum

Are Dandelions Really Daisy Lions?

April 23rd, 2009

One of the sure signs of spring are the little yellow flowers that have popped up wherever there is dirt and grass!  Dandelions abound! 

Kids can have fun with them.  My children used to call them “daisylions” and that name has STUCK.  Even THEIR GRANDCHILDREN refer to dandelions as “daisylions.”  When I was a little girl I cut “daisylions” and pretended to cook them in my playhouse.  I pretended they were delicious and served them to my dolls, who also pretended they were gourmet items.

Thank goodness I grew up, even though I’ll deny that fact.  I learned from my good friend, Kay Young, author of “Wild Seasons” that “daisylions” are indeed delicious and they ARE gourmet items.

In her book, Kay talks about how someone taught her as a small child that she could eat the little yellow flowers and the leaves and she felt grateful and comforted, even as a youngster, that she knew she would always have food to eat.

Here’s a “Cooking Tip” taken from what transpired when I harvested some “daisylions” from our yard:

I was comfortable about bringing the greens and the blossoms into the kitchen because I am certain there have been no sprays used in or near our yard.  I dug some plants out of the earth with a small knife.  It was fun to pluck off the cheery yellow blooms and twist them away from the stems.  The leaves were dark and tender with bits of red color near the root end. 

The crop was brought into the kitchen, rinsed with good water.  I used reverse osmosis water and let the blossoms and leaves rest in the water for about an hour.  When I looked at them again, some debris had fallen to the bottom of the bowl so I emptied the bowl and strained the goods.  I then separated the flowers from the leaves and placed them into covered refrigerator containers to keep them fresh in the fridge.  I let the leaves dry on a paper towel until I put them into a covered container and slid them on the shelf beside the flowers.

I planned to create a gourmet meal last night, but then life happened, as life is wont to do!

Today I put the yellow goodies into scrambled eggs, along with a bit of bacon and some chopped chives we’d gathered from the yard.  Oh, but that was delish!  The yellow of the blooms enhanced the yellow of the fresh eggs and it was a feast of abundance for sure!

As for the leaves, those were added to leftover green veggie salad.  They were very tender and sweet and with a dressing of rice vinegar and a teeny drizzle of bacon drippings we had the perfect lunch.  Dessert?  Applesauce-made from apples we picked from the tree in our yard-with a sprinkle of cinammon and barley powder.

Now, the eggs had been given to us. The lettuce was left over from another meal.  The chives and “daisylions” cost nothing. The apples cost nothing, as well.  The only expense incurred was the cinammon, barley powder, 3 strips of bacon, a drizzle of vinegar and the heat to cook it!  BUT THE BEST THINGS are that everything TASTED DIVINE and FILLED OUR TUMMIES.  We left the lunch table feeling full and well nourished. 

If you participate in the SNAP program-using food stamps, food commodities or food pantries, this menu notion may be of value to you.  If you are a foodie and have not learned how tasty “daisylions” can be this may pique your interest as well.  Everyone likes to save money and most folks like to learn new ways of doing things.

Kay Young has more uses for “daisylions” in her book.  I’ll review some of them for you soon.

Meantime, I hope you are gleaning some good and useful information from our partners.  Their banners and ads adorn this page.  They may not work with “daisylions” but they can help you with your bottom line!

BE SURE TO SEND YOUR IDEAS AND RECIPES TO foodstampscookingclub@gmail.com and feel free to post your comment on this very blog.  All comments must be moderated but that’s no problem.  WE WELCOME YOUR COMMENTS.  If you have signed up for information from http://www.foodstampscookingclub.com  you should have received a message in your Inbox today.  Here’s hoping you’ll benefit from that!

Connie Baum

Did You See the Wondrous Things I Saw?

February 12th, 2009

Your humble blogger has not understood digital photography well enough to capture for you the wonderful experience a group of us shared today.  For that deficit, I humbly apologize.

Kay Young, folklorist, botanist, and author of “Wild Seasons” survived the squirrels’ chewing her car’s belts to arrive with batter in tow and treat us to a wonderful lecture, served up with muffins!

Kay regaled the wonders of sheep sorrel, dandelions, and nettles while women took notes and the aroma of organic whole grain muffins wafted through the house.  It was mesmerizing.

One of the many stories Kay shared had to do with a 99 year old man in Northern Nebraska.  He remembered that his whole family used to gather berries or grasses or a particular flower for a special purpose. They would show one another their ‘loot’ and be amazed at one another’s stash of goodies.  Then they would take the things they had gathered to their home and prepare them for their meals.  He vividly recalled having bonded with his parents and siblings!

Kay reiterated that there are several ways to teach children.  Oh, by all means, you can scold or reason or cajole them.  They might learn.  But if you want them to really, truly learn correctly you must offer them beauty, humor, and awe.

She showed pictures of children, oblivious to any camera, rolling in a field, laughing uproariously.  We saw images of little children picking baskets full of flowers and studying the petals ever so closely.  And we were awed at the magnificence of all we were taking in.

When she ended her talk, we retreated to the kitchen and a meal of pasta and salad and applesauce.  We bonded around the table and when it was time to say goodbye I felt a sadness, for I was not ready for the fun to end.

We will have another series in our Cooking Class.  This fall we will hold a one day workshop.  Maybe some younger families will be available to participate.  Times are tough, and not getting any easier.  People will need the information we yearn to share.

Plus, they need those hugs.  Me, too.

The mail has been fun: foodstampscookingclub@gmail.com  and we love hearing from you.

Please visit our partners, as well.  Their banners appear on this page.  Watch for Kay’s wonderful recipe for those tasty muffins on this page SOON!

Connie Baum

Have You Read The Papers?

February 2nd, 2009

The media is in a FRENZY!

As you know, the economy has people tearing their hair out, preaching doom and gloom and making an untenable situation even worse than it is already!

I refer to the “news” that a drooping economy means that all Americans are going to become even more obese than ever!  Now I ask you:  Is that a nice thing to say?  I always thought if you had nothing good to say, you should be still!

Here’s the thing, boys and girls-it’s all about CHOICES.  If you choose to eat cheez doodles and hot dogs, you will pay with poor health.  BUT, if you learn how to grow sprouts in a jar on the kitchen window sill and if you check out the fresh vegetable section you WILL find good values.

I’ll give you a fine example of what I mean.  Last week, as I shopped, I looked at the green leaf lettuce.  Because of its rich, dark color there is great food value.  It was awfully cheap-$1.69-(Thank you, Tecumseh Central Market!) so I brought home a bunch.  I soaked it in a sink full of cold water and brought some of the withery ends back to life. Before it went into the crisper I carefully shook the excess moisture out and wrapped it in a thirsty towel.  When it came out for use, the leaves were quite dry and crisp.  It made wonderful, nutritious meals.  One bunch has fed us twice and there is enough left for two more meals!  THAT IS VALUE.

Incidentally, we do not buy commercial dressings; we use oil, vinegar, salt, pepper, sugar and we use them sparingly.

On television the same dire story about obesity was retold.  The couple featured had just learned they were expecting a baby-and there this mother was, with a hot dog in one hand and a tall soda in the other.  She was moaning and groaning about the price of food.  WHAT ABOUT THE SKYROCKETING MEDICAL COSTS when a mother-to-be ingests NON EDIBLE food items?  Just because it’s sold as a food item doesn’t mean it’s fit to eat!

At the risk of repeating my stories, I want to mention my own parents’ predicament when my dad’s company had no money to pay him his wages.  FOR TWO WEEKS they lived on corn meal mush because that’s all they had.  They thought they were very fortunate, for they had syrup to pour over it.  And my dad kept his job!

People who use food stamps, food commodities, and food pantries are at a disadvantage, to be sure.  But there is no point making a situation worse by purchasing something to put into your pie hole just because it is sold.  It behooves users of these forms of assistance to be willing to learn what is nourishing and life giving and what is not.

Our Cooking Class has endeavored to teach people NOT to use MSG, processed cartons of ‘stuff’ and soda pop.  We have done our best to bring information forth that informs our students about artificial sweeteners, too many carbohydrates, and using foods that are empty calories.  Furthermore, we implore our students NOT to use microwave ovens.

My grandma used to talk endlessly about “making do” and I now understand what she meant.  Let’s hope and pray those whose eyes fall on this page understand how much we care about your well being.

Oh, I clearly understand I’m preaching to the choir…let me climb down from this soapbox and remind you that we appreciate your signing up for Food Stamps Cooking Club and if you have not done so yet, please look at ways to boost your income here: Rapid Cash Marketing .

Connie Baum

Have the TROOPS Landed?

January 27th, 2009

The answer to that question is a resounding ‘YES!’ 

We received an email regarding the use of Ramen Noodles and one of our faithful club members answered the call!  Thank you to Lorraine Wellman for sharing this low cost, tasty method for amping up ramen noodles!

       “Here is a healthy idea for Ramen noodles.  Ramen noodles are cheap and they are filling.  If you would prepare one package of Ramen noodles per family member or guest minus the seasoning packet, just prepare with water as directed; then add the following ingredients:
 
While they are absorbing the water into the noodle.  Chop 1 small cucumber, and cut a handful of small cherry or grape tomatoes in half…set aside.
 
sautee these ingredients in a fry pan with-Italian salad dressing (right out of the bottle)
1 small summer squash or zucchini cut into small thin chunks
1 small onion
1 clove of garlic
1 handful of matchstick carrots
 
Add the sauteed vegetable, onion and garlic to the ramen noodle.  Then,  mix your sauteed mixture of ramen noodle, and vegetable…add your fresh vegetables of cucumber and tomatoe in a large serving bowl.  Toss mixture with more Italian Salad dressing…just enough to flavor the mixture appropriately.  Add a few shakes of parmesan cheese.  Serve with small sliced rounds of summer sausage and some whole grain crackers and a beverage.  Use whatever available fresh vegetables that you prefer to taste…or what is available from your food stamps or food pantry.
 
The idea is to use what’s available to you and items that can be used whole, fresh and in a healthy manner.  Happy eating.”

-Lorraine Wellman

Those of you who are shopping in food pantries, using food commodities and food stamps can appreciate the worth of this and you probably have even more good ideas.  Won’t you follow Lorraine’s lead and send your recipes for low cost food ideas to foodstampscookingclub@gmail.com?  Thank you so much.

Stay tuned, also, for the upcoming event to happen OFFLINE on February 5.  We have an author who was trained as a folklorist and became a botanist coming to share ways of eating from your YARD for very little money.  We will share that information with all our club members!

Feel free to click on any of the ads on this page and for any of you who may be looking for extra income, please visit the blog at Rapid Cash Marketing for new methods of boosting your income!

Connie Baum

Can You Whip Something Up?

January 18th, 2009

The clarion call has gone out!  We have begged for your comments, we have whined for your ideas and suggestions.  We have prayed for your success stories.  Today we bring you one such offering.  For those of you who depend on Food Pantries, Food Commodities, and Food Stamps for your grocery budgets, you will greatly appreciate having this information.

Renita was not convinced she could just “whip something up”.  She is accustomed to using recipes and her own tried and true methods.  She was skeptical that a meal could be made up without lists and lots of stressing over the process.

Today she emailed me, proud as punch, with a sweet success story about her soup:

It was noon and time to think of eating.  She studied the contents of the refrigerator and the cupboard and came up with a new way to revamp an old recipe.  It was Potato Soup.  She substituted  refrigerated, cooked potatoes in lieu of peeling and boiling.  She dared to use a can of cream of celery soup rather than cream of chicken soup-and NO Food Police came to her kitchen door!  She decreased the number of strips of bacon the recipe called for because she only had three!  She did not feel like chopping and sauteeing an onion, so she used onion powder and finished the creation off with 2 soup cans full of milk.  Heat, eat, serve, RAVE.  Easy as 1-2-3-4!

I am very proud of Renita’s effort!  I am equally grateful that she shared her story with us. 

At a recent Cooking Class we ‘winged’ our menu on the spot.  I think some of the students were somewhat aghast that I had not PLANNED more carefully but the fact is that I cook on the fly much of the time.  I have an array of food; I know what we will enjoy most; I change it up from time to time.  That’s what Renita did.  She used what she had on hand in a new and creative way.  It must have felt like an adventure to her. 

It’s important to relax and enjoy playing with your food!  It is a fact that YOUR energy goes into that food.  If you are tense and anxious, the food is infused with tension and anxiety.  Conversely, if you are relaxed and loving, filled with the joy of preparing food to nourish your body and food you will enjoy with people you love–that’s the energy that will be infused into all the things you prepare.  A simple muscle test will prove that point.

Since you have Renita’s method for Potato Soup, I’ll give you the version I like to make.  It is one of those comfort foods:

***POTATO SOUP***

1 Potato per person + l for the kettle, washed and cut into bite sized chunks

1/2 onion, chopped

2 carrots, peeled and chopped or sliced, depending how you want it to LOOK

2 ribs celery, chopped

1 tablespoon vegetable oil

2 tablespoons butter or oil

2 tablespoons flour

6 cups milk – This is ideal for prepared powdered milk; canned milk will work, too.

This is the cooking method:

Sautee` the onion, carrot, and celery, and potatoes in vegetable oil in a LARGE, HOT skillet

When the veggies are tender, remove from skillet and set aside.  Put 2 tablespoons butter or oil into the hot skillet.  Sprinkle flour into the butter and allow it to heat through.  Add some of the milk to make a thin “gravy”.   Add the rest of the milk to the thickening mixture in the skillet.  Add the cooked vegetables to the soup and heat thoroughly.

This is good when seasoned to taste with salt and pepper but if you like variety, you can add a bit of dried dill just before it’s served. 

Another variation is to add cooked bacon, cooked, diced ham or shredded cheese as a topper when serving.

If you have chicken stock, you can use that with the milk to make 6 cups.  Also you can vary the amount of flour, depending whether you like thick soup or a thinner style.

This is really delicious and more filling when poured over crusty toasted slices of thick bread to serve.

Piping hot potato soup on a wintry day is very satisfying.  Fruit and a cookie makes a simple dessert for this menu.

You are invited to visit www.foodstampscookingclub.com  and we eagerly await YOUR success stories.  Please send those to foodstampscookingclub@gmail.com  For more help in creating food for your family, please visit one of our advertisers, Saving Dinner .

Connie Baum

Is the Pantry Full?

January 8th, 2009

 

Today was like a party!

 

I got to tour our local food pantry!  The recently named Family Development Associate, Terri Brethouwer, was my cheery tour guide.

 

She was happy to take me through the Senior Center to the area where the foods are stored.  The truck from the Food Bank in Lincoln, NE had arrived

earlier in the day and boxes of food were stacked all over the place!  She

seemed proud to have someone be interested in what she is all about and to see the rows of shelves, the bulging freezer, the cabinet housing non-food necessities.

 

I was happy to learn about the Pantry.  I learned that people in need can visit four times a year.  They make selections from the goods displayed the way they would shop in any supermarket.  I learned that the Pantry people are concerned about expiration dates on cans, bottles, and boxes.  I learned that they have a paper trail that makes for accountability.

 

As I looked at the shelves of cans and packages I took note that there was a generous supply of canned beans and canned soups and canned vegetables.

There seemed to be ample numbers of cans of tuna, bags of rice, and the stash of bathroom tissue was impressive.  Bar soap, laundry soap, dish detergent was in good supply, it appeared.  There seemed to be an abundance of boxes of pasta items.  I noted few spices, fewer hot cereals, no large cans of juice or broth.  Canned fruits?  Not so many…

 

It is pretty clear that the pantry is fairly well stocked now because the holiday season has just come to an end.  But peoples’ need goes on all year around.  Need knows no season.

 

I guess I would have to hope that this blog can bring to the public’s attention that food donations might be geared to foods for complementing the basics.  I wondered as I gazed at those shelves how many families had the fixin’s for a pie or cobbler for Sunday dinner, for example.  I wondered about cooking without broth or cocoa or oil.  If I needed help from a food pantry, what are the chances I’d even have the wherewithal to acquire companion ingredients to make good, nourishing, filling meals for my family?  I think of children who deserve but do not have variety for their meals and healthy snacks.  I think about husbands and wives who work hard every day to provide for their families but lack the funds to have hot cereal for a good start for their difficult days. 

 

You haven’t heard the last about our Food Pantry, boys and girls.  The good woman, Terri Brethouwer has agreed to an interview!  Not only that, I am guessing Terri will be willing to put her toes under our table and sample some of the food from the Food Stamps Cooking Club.  She has agreed to attend one of our cooking classes, as well.  Who knows?  To give Terri her due, we may need to extend our 6 session program plan from 7 sessions to 8 sessions! 

 

Do stay tuned—sounds like a party to me!

 

Please visit http://foodstampscookingclub.com  and Saving Dinner. The Saving Dinner ads appear on this page-LOOK IN THE RIGHT-HAND COLUMN.. If you

click on the ad, you will go right to their website.  Leanne Ely has so many good ideas about using what you have on hand, whether you shop from a food pantry or use food stamps or have more money than God.  If you have opinions or questions about Food Pantries, please post a comment on this blog or direct your inquiries to foodstampscookingclub@gmail.com .

 

Connie Baum