a broccoli cheese soup kind of day

To start off with, I found a quarter on the floor at the grocery store.  A QUARTER… 25 CENTS!  I also had a $10 off coupon for my prescription… ahem… Well, the pharmacy told me that a colonoscopy prep isn’t exactly a prescription.

Total in purchases today: $56.75

I’m glad we have funds for things like the pharmacy purchase and juice, so that they don’t need to come out of my grocery budget.  Over time I hope to become more frugal and be able to stretch my household budget to cover incidental costs like this.

I don’t coupon very much but a couple of these things might be cheaper with a coupon, like the toothbrushes and toothpaste.  I hope to get better at obtaining coupons for things that we use.  A notebook in my purse for putting together a pricing guideline would be a helpful addition for shopping trips .  I try to buy foods on sale so that we have a little variety in our meals.  I’m not sure what I will do with the cottage cheese.  Maybe lasagna, because I have some mozzarella cheese in the freezer that needs to be used.

  • Prescription – $15.82 after the $10 coupon
  • children’s toothpaste – $1.19.  I almost bought some that cost $4 because it was different colors and toddlers like choices, but frugality won out in the end and I went with  Bubble Berry Aim Kid’s Toothpaste.  They can choose between that and regular mint, so pink or green.
  • 2 children’s toothbrushes.   $2.99 x 2
  • Juice is a very rare purchase but it is completely necessary for this weekend.  I didn’t think to look at the freezer section but I don’t have extra beverage pitchers to mix it in anyway.  Apple juice $1.67, grapefruit juice $3.59, white cranberry/peach juice $2.19, and white grape $3.49.
  • 4 cups of flavored yogurt – 48 cents each, not on sale so I only got a few
  • A 16 ounce container of cottage cheese $1 (with no plan yet for what I will do with it.)
  • 2.5 pounds @ 50 cents/pound of red-banded bananas – $1.21.  Even when regular bananas are close to the same price I usually purchase the riper ones for the savings unless they are badly bruised.  Today regular bananas were 59 cents/pound.
  • Finally, the good deal for the day – Pink Ladies fresh apples at $1/pound.  They were a smaller size but very nice and crisp and I bought 16 pounds (two full paper produce bags).  This is a fantastic savings over what I have been paying for apples, at least twice that amount.  I can keep them in the fridge and we will enjoy them over the next two or three weeks for snacks.

Today’s chores:  Today was preschool driving day.  I went to the bank and the grocery store.  I made pancakes for JB and Lola.  I cleaned out the ashes and tended to the fire for most of the day.  Hooray for clean air day!  There was about an hour of transcription work which was completed and sent to the clients.  I started some yogurt culturing.   I washed the dishes and filtered drinking water.  I cleaned up the kitchen.  We  worked on clutter removal by moving some boxes into the den for further sorting.  I made dinner.

Today’s meals:

  • Breakfast: yogurt and a granola bar
  • Snack: Apples and iced coffee with creamer
  • Snack: Piece of cheddar cheese and a whole wheat tortilla
  • Dinner: homemade broccoli cheese soup with buttered toast and avocado slices


JB found me a soup recipe on line and I made a few changes as I prepared it.  I don’t like too many leftovers so aimed for enough for two meals.  This made about six cups of soup.  It could be thinned more, or you could add chicken, diced potato, or carrots, or even serve with rice.

I used one small onion, half a medium bell pepper, two stalks of celery, and a big bunch of broccoli and their stalks.

Broccoli Cheese Soup

In about 2 tablespoons of butter, saute onion, red bell pepper, celery, and chopped broccoli stalks with salt and pepper.  Set aside.  Steam broccoli florets.   Make a medium cooked roux with 3 tablespoons of butter, 1/4 cup of flour, and 1 teaspoon of granulated chicken bouillon.  Whisk in 2 cups of water and cook until thick.  Add back most of the sauteed vegetables to the roux and puree with a stick blender.  Whisk in 1 cup of grated cheddar cheese and 1 cup milk, cook until thick.  Add florets and remaining sauteed vegetables and heat through.


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