The Pennyless Cook: The Pennyless Life: "A Nail Biter"

Saturday, March 26, 2011

The Pennyless Life: "A Nail Biter"

Apparently metallics are in this year; so I thought I would go out on a limb and try this new trend. I'm not usually a dark nail polish girl, especially on my fingernails, but I felt daring today. Plus I found this nail polish on clearance.

So here it goes.....

Kind of nervous; it's SO dark. It's called "Coalest Day of the Year".

Don't worry I have the nail polish remover close at hand.

Before.

After one coat.

After two. I don't know....I definitely need to get to use to it. I'll give it a few days and see.

I'll probably try a lighter shade once my flip flops make their entrance.

My husband, Matt's eyes got really big when he saw what I had done. But MOST of the time if he doesn't like my fashion choice others do.

We'll see who has the better fashion sense tomorrow....

1 comment:

Bonnie said...: well you know that I am a fan of dark polish and I think it looks fab! DON'T TAKE IT OFF!!; March 26, 2011 at 4:21 PM

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Tips to Eat or Cook By

Buy cheese by the block and grate it yourself. Pre-shredded cheese doesn't pack as much flavor and costs more ounce per ounce.
Don't waste time buying roasted vegetables in a marinade that you will use one time for one dish; make your own (see post: The dinner the hood interrupted).
Al dente is a cooking term used for pasta. It should be checked by tasting so it is firm to the bite. The more pasta cooks the gummier it gets.
This is not some great wisdom or secret, but cut coupons. If you don't you are literally throwing away dollar after dollar. Don't use coupons on something you really don't want simply because of the coupon; use them on what you need!
If you don't have acsess to jared tomato juice the best store bought juice, in my opinion, is Red Gold . Cheap and fresh tasting!
Try to make your own sauces as much as possible; you'll save so much money and be eatting a homemade sauce without perservatives.
A rue is used to help thicken sauces. For example you can melt 2 tbsp of butter and then mix in 2 tbsp of flour until cooked through and browned. Then add to sauce until smooth and thickened. You can also make rue first and then add ingredients to the rue.
Mascarpone cheese is a good thing to keep on hand. It can be used as dip on crackers (my son's favorite), used in the place of sour cream while cooking, can be used in desert by adding vanilla and on top of fruit. Possibilities are truly endless!
Siracha Hot Chili Suace is one of the best hot sauces and can be found in the Asian aisle. Don't let the Asian influence fool you; it is delicious in all types of food that need a little kick!
To enhance the flavor of dried spices (which is a smart investment) simply crush in the palm of your hand before adding to the dish.
Keep fresh spices lasting longer by adding a damp paper towel in a plastic bag with the spice.
If you forget to lay butter out to soften you can beat it with a rolling pin or warm it with your hands.
Cookies, candies, or even a spice mix makes a great gift in a clear gift bag with a ribbon or nice glass jar.
Buy meat on the bone; it is always cheaper and more flavorful.
Save wrapping from sticks of butter to use in greasing pans or skillets.
Instead of wasting money on pancake mix, make your own with ingredients you already have on hand; add vanilla, nutmeg and cinnamon for an added touch.
Instead of buying grated cheese, it's cheaper and more flavorful to buy it by the block and grate it yourself (save the rind to put in soup stock).
Cut coupons and plan monthly menu around sale bills.
A donut has less calories than a multi-grain bagel wIth low-fat cream cheese.
Stock fridge with frozen vegetables; cheaper and just as nutritious.
Regular bacon is healthier than turkey bacon.

The Pennyless Cook

Saturday, March 26, 2011

The Pennyless Life: "A Nail Biter"

1 comment:

Ingredients You Should Try....

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