Quote

"I cannot live without books: but fewer will suffice where amusement, and not use, is the only future object." -- Thomas Jefferson

Wednesday, May 13, 2015

Pre-Order Mocktails

At the moment, I use Smashwords more than other online publishing venues but I am still a novice at this game of epublishing.

So, I experiment a lot.


Smashwords has a pre-order option. You follow Smashwords' publishing guidelines like usual but you select a date in the future that the eBook will be available.


I choose to try the pre-order option when I published Mocktails because I felt it gave me time to work out any kinks in the formatting. I choose to create my own .epub because Mocktails has an image on almost every page, so keeping the page format was important.


Plus, using the pre-order option gives me more time to market Mocktails. You can offer a special pre-order price and then once the work is available, you can change the price.


So, Mocktails is available to sample and to buy at the pre-order price of .99¢ US. Once it is published on September 16, 2015, the price will be $1.99 US






Mocktails are drinks that resemble popular cocktails like a: Bloody Mary, Cosmopolitan, Golden Dream, Manhattan, Margarita, Piña Colada, Sombrero, Tequila Sunrise, and more, except there is no alcohol in a Mocktail.

As a former bar maid, I fell in love with the cocktail glassware, fancy garnishes and flourishes like salting the glass rims. The alcohol held less attraction. That is why I love Mocktails.

In the tradition of Recipes from the Kitchen of a Frugal Non-Cook, many of these Mocktail recipes are a bit frugal and do not require fancy equipment or exotic ingredients.

Enjoy a Cosmopolite, Juanita, Mock Champagne, Piña Loca, Sunset Cooler, Stone Cold Sober, Taíno Bay, Virgin Mary, & more.

Have fun making your own Mocktails.

Consider investing in one or two fancy glasses. A beautiful glass adds elegance, while garnishes add color, flavor and fun to these Mocktails.

Enjoy making over 15 Mocktail recipes in this booklet.



Mocktails, the eBook, is available on
Smashwords, Barnes & Noble and other online retail outlets.




Sunday, May 10, 2015

Collector, Obsessive, Pack Rat, Scavenger, Hoarder, or Thrifty?

Here is an article I found on Salon.com, My father, the King of Thrift.

This is the portrait of a man who was passionate about finding “sales.” He would go out of his way to drive to various flea markets, asian markets, and discount stores looking for bargains.

Many have seen the TV show Extreme Cheapskates or other thrift shows where we see people with rooms dedicated to storing items they have saved money on; we see people spending hours and hours searching for bargains or cutting coupons; or we see people go to extreme extremes to save money like not painting their house or not buying toilet paper; and we see people (hoarders) who save everything even used food containers in such haphazard conditions that these people live in precarious situations.

When does being thrifty become more of a problem than a solution?

Balance may be the key.

As I have said before, Amy Dacyczyn’s Tightwad Gazette is my bible for saving money. In the Tightwad Gazette, Amy writes about: bulk buying, yardsaling, gardening, DIY, reusing items, gleaning, dumpster diving, and other ways to save money.

But, what she also says is to pick and choose those activities that work for  you.

There are activities even Amy does not do to save money like dumpster diving.

One of my main ways to save money is bulk grocery shopping. Bulk grocery shopping has reduced my food expenses in two important ways.

One, I do not go grocery shopping frequently thereby saving time and money by avoiding impulse buying and saving on cab fare. Two, I eat out less because I continue to experiment learning to make a variety of healthy easy-to-make meals, beverages, desserts, and snacks for a new volume of Recipes from the Kitchen of a Frugal Non-Cook.

In order to buy in bulk, you need storage space.

Amy even encourages apartment dwellers or people with small homes to rethink their storage options in order to buy in bulk. For example, she suggests putting canned goods under the bed.

Saving items can create problems if you aren’t careful. Wanting to keep items with personal meaning is very strong. Once when I was cleaning out a closet, I found I had saved a marshmallow roasting stick I had made during a visit to the beach many years ago.

When I moved to Mexico, I had to get rid of over 40+ years of belongings. The hardest task was getting rid of my books. Books are my passion. I had rooms full of books. After multiple yard sales and trips to thrift stores to make donations as well as giving items away, and trashing stuff, I shipped the remaining items in 15 boxes to Mexico.

When those 15 boxes of books and items arrived, I had a bookcase made just for them.



Today, I live in a one-bedroom apartment with little storage space. But, it has a large wall closet in the bedroom and under the bed drawers. I turned one closet shelf into a pantry where I store canned goods, cleaning supplies and toilet paper.

I also bought a used glass-enclosed bookcase and use the top of the bookcase as a pantry shelf. The four shelves inside the bookcase are used as a medicine cabinet, a bookshelf, a bath linen closet and a bed linen closet. I placed three colorful buckets underneath to hold cleaning supplies and tools.

So, with two pantry areas, I can store a sufficient amount of goods to last months.

For example, recently, I run out of tea bags in the kitchen, I went to the bedroom pantry and found two boxes of black tea. I was good to go for at least two more months.

While I haven't done a labor/time savings analysis like Amy does to determine what my labor is worth, I know instinctively that by making more meals at home and making less trips to the store, I am saving money.

What I am doing now, is fine-tuning the process, to balance what I buy during my monthly shopping trip versus what I can get from tiendas close to my apartment in order make sure I have fresh fruit and vegetables over the month.

A bonus of all this home cooking is I am healthier. I have lost weight and my health is better because I am eating more balanced meals. Plus, I am snacking less.

Being thrifty also means being creative.

Another thrifty habit is to save items that can be reused. I save empty soda and water bottles, empty condiment and peanut butter jars, empty food cans and metal cans with lids and other items.

I wash and refill about six empty drink bottles from the 20-liter water bottle delivered about twice a month. The bottles are stored in the frig for cold water when needed. Then, I fill up clean liter bottles with water as well. This is a backup water supply. So, over time, as the empty bottle supply increases, I cull the supply and toss the excess.

The empty condiment and peanut butter jars are used to store leftover tea, sauce or dressing, or to fill with vinegar and spices to make pickled cucumber slices or onions.

With the empty food cans, I use them to hold pens, “office” items and a variety of things.

The empty metal containers with lids get filled with various items like wrapped candy, cookies, packaged soup, powered drink mixes and other items, and wrapped as gifts.

Making decisions about how to save money and time are important skills to acquire. It is also advisable to reevaluate your thrifty routines, to make sure they are not taking up too much space or time. Don't let attempts to be thrifty dominate your life.

Mom used to say, "There's a place for everything and everything in its place" and it makes more and more sense everyday. My new bookcase holds most of my books, files and mementos as well as casserole dishes and more.



One way I temper my pack rat tendencies is to make sure there is empty space in every room and storage area. Instead of filling space, I seek to empty space.

I cull my closets, cabinets, storage areas, and bookcases frequently. I give away items, or find a way to reuse them, or toss them. One advantage is it is easier to clean the apartment. Plus, I do not want spend alot of time “taking care” of things.

After getting rid of 100s and 100s of books and a lifetime of belongings, I do not relish doing that again, but I do miss my books.

Fish Tacos

Number #4 - Another decent recipe!

Fish Tacos

Ingredients:

Olive oil
3 Small Flour Tortillas
1 Fish fillet, defrosted or fresh
1/8 Red onion, diced
Lemon juice
1 Tomato, sliced or 10 Cherry tomatoes

Sauce:
1-2 Teaspoons Mayo
1-2 Teaspoons Pickle relish



Process:


Add a dollop of olive oil to skillet.
Add fish fillet.
Cut in half.
Add 1 tablespoon lemon juice.
Add ground black pepper.
Cook on medium-high for about 3 minutes.
Flip fillet.
Cook for 3-5 minutes until brown & flaky.
Remove filet halves, place in bowl.
Cut fish into pieces.

Add onions to skillet, add more oil if necessary.
Cook on medium-high, for a few minutes, until slightly brown.
Remove onions, add to bowl with fish.

Add tomatoes to skillet, add more oil if necessary.
Cook on medium-high until slightly brown and soft.
Remove tomatoes, add to bowl.

Mix items in bowl thoroughly.

Add 1-2 or tortillas to skillet, add more oil if needed.
Cook on medium-high until tortillas puff up.
Flip tortillas over and cook for about 1-2 minutes until slightly brown.
Cook more if necessary.
Place tortillas on a plate or individual plates.

Add about 1-2 tablespoons of fish mixture to each tortilla.
Top mixture with about 1 teaspoon of sauce.



I cooked 3, but ate 1 to see how it tasted. They were good!



Fold and eat.

Writing Workshop, Merida, Mexico, June 6, 2015



Saturday, May 9, 2015

No Bake -- Fruit & Yogurt Dessert

I could tell you about the melt-in-your-mouth recipe that "got away." But, I am on a roll. Three decent recipes in a row! 


No Bake -- Fruit & Yogurt Dessert


Ingredients:

1 Medium Baggie
2-3 Small Dessert Bowls (approx 8oz)
1/2 cup Blueberry or Strawberry yogurt
6 Tablespoons Whipped topping
1 cup Blueberries or Sliced Strawberries (save some for garnish)
6 Medium Sugar cookies, crushed (save some for topping)
Garnish: Blueberries or Sliced Strawberries

Process:

Place cookies in a baggies and smash into crumbs.
Set cookie crumbs aside.
Mix yogurt with whipped topping.
Add in blueberries or strawberries.
Mix well.
Garnish: Cookie crumbs and Blueberries or Sliced Strawberries

In each dessert bowl, add about 1 inch of cookie crumbs.
With a spoon, make a slight well in the center.
Save about 2-3 teaspoons of cookie crumbs for topping.

Add about 3-4 tablespoons of fruit, yogurt & topping mixture into the well of cookie crumbs.
Push down lightly, crumbs should move up along the sides a bit.
Add any remaining mixture evenly between the dessert bowls.\

Freeze for about 10 minutes.

When ready to serve, sprinkle a teaspoon of cookie crumbs on top.
Add garnish: blueberries or sliced strawberries.









Imitation Tuna Fish

Working on a second edition of Recipes from the Kitchen of a Frugal Non-Cook, has been another adventure and research always leads to more experiments, discoveries and questions.

I love Tuna Fish. (Thank you Wikipedia for image and information.)



But, I also love animals and struggle with the fact that the methods used to catch tuna fish not only contribute to overfishing and possible species extinction, but also to the death of other animals in the process.

So, I am exploring the concept of "Sustainable Seafood." In the meantime, I thought I'd try making imitation Tuna Fish.


Imitation Tuna Fish

Ingredients:

6 Tbspns cooked garbanzo beans, drained
1/8 - 1/4 Red onion, diced
1 Heaping Tbspn Mayo
1 Tbspn Pickle relish
4-5 Twists from Black Pepper grinder
4-5 Shakes Paprika

2 Slices Multi-Grain Bread, toasted

Process:

Place garbanzo beans in a bowl.
Mash well with a fork.
Add onion, may, relish and seasonings to taste.
Stir well. Mash beans some more if necessary.
Spread a tablespoon of mixture on a slice of toast.
Top with second slice.
Cut sandwich in half.

Option: add teaspoon of leftover sardine oil.







Friday, May 8, 2015

Tears of Joy over Sardine (canned) Spread

It's been a long time since I made a recipe and it turned out good on the first try. So, my reason for tears of joy.

Sardine Spread
Adapted from:

1 120g (4oz) Sardines, canned, in oil, drained
1.5-2 oz Cream cheese
1 Tbspn Pickled red onions, minced, from Yucatan Red Pickled Onions Recipe
     (see recipe below), or marinate onions in lemon juice for several minutes
1 Teaspoon Lime juice
4 Small 'center of palmfuls' dried Parsley
2-5 Dashes of Paprika
Ground black pepper to taste

Place drained sardines into a mixing bowl.
Add cream cheese.
With a fork, mix, mash, and stir until sardines have become soft and mixed well with cheese.
Add onions and stir.
Add lime juice.
Add parsley, crush the parsley between your palms over the mixing bowl.
Add paprika.
Season with ground black pepper to taste.
Stir well, continue to mash mixture to make it smooth and well mixed.
Serve with crackers or chips. (See how to make corn tortilla chips below.)


Red Pickled Onions
from: Yucatecan Cookbook

2 red onions, peeled and thinly sliced
water needed to cover in saucepan
1/2 cup vinegar
1/4 cup orange juice
1/2 tspn oregano or thyme, dry
s/p

Put onions into saucepan, add water to cover, bring to a boil, remove, drain and rinse in cold water.

Place onions into a container.
Add remaining ingredients.
Let it sit for several hours.

Can refrigerate for one week.


Corn Tortilla Chips

When you order lunch in Merida, Mexico, you usually get a stack of fresh corn tortillas.

I like flour tortillas, so I save the corn tortillas and make corn chips at home.

Basically, you place the corn tortillas on a large dinner plate in a circle.
Microwave high for 2 minutes.
Take the plate out and carefully turn the tortillas over.
Microwave the chips, again, for 2 minutes.
The chips should be crisp and dry.
Wait until they cool to break them into bite-sized pieces.