The_Grimwitch_Chronicles

Getting married is taking a toll in my pocket...well, actually not just my pocket, but my husband's as well. When pay day comes, we allocate fund for the utilities (water/electricity/phone/association bills), savings and credit card bills. Then we set aside our living allowance good for 2 weeks until the next pay day. The rest of our income is spent on what we really indulge in best: FOOD!

My husband enjoys hot, homecooked meals when he arrives from work - no matter how late it may be. Steamed, fluffy rice with any fresh-off-the-pan viand will do. However, after six months of living together, we realized that this ideal meal will cost us our budget if we don't watch out. Since we since we intend to be independent of our parents support, we have devised plans how to keep our food budget in check.

1. We follow a menu for the week

You might think (with raised eyebrows) that only restaurants have menus. Our house has a new one every week of the month. We actually list down food that we want to eat for the whole month. We consider special days (like our monthsery, birthdays or holidays) and how many people will eat the meal for the day. Do we even deviate from the menu? Of course, we do! We have "wild card" meals which depend on which is the most affordable in-season food in the market. But the planned meal stays for that month.

2. We approximate a weekly budget

As much as possible, we approximate the weekly cost so that we could allocate budget for them. Expensive meals (stewed/grilled/baked) are offset with inexpensive ones(sauteed/fried/broiled). As much as possible, we try not to waste expensive cuts by saving them for sautes and grills.

3. We go retail.

Since it's just the two of us most of the time, we buy ingredients in retail (or "tingi"). We compute the actual weight or volume of what our meal's ingredients are and buy them - by the gram or milliliter. Nothing goes to waste since we have a small refrigerator.

4. We try to save on meat.

Milk fish and St Peter's fish are generally cheaper after strong rains so it's the usual mainstay of our freezer in rainy months. Sometimes, we buy sea fish (tuna, salmon, etc.) on dry spells because it's more affordable during those months except on Lent.

Meat extenders are always in our list. We both love to eat meat but if it costs way too much for our budget, we use meat extenders. We use the meat-like tofu (very high in uric acid so eaten in moderation), veggie meat (which we reserve for dishes with thick sauces to hide its light grey color), sweet potato (an extender for casseroles, sautes and meatballs), cold cuts (especially for high fiber dishes) and chicken breast (easier to cook but I'm usually allergic to chicken meat).

5. We make the most out of "food sales"

Whenever we notice a good buy in the food sections of the supermarket or local market, we buy it. We incorporate this ingredient in our menu. We usually stock up on meat in our freezer but consume it in a fortnight. We do not stock fish (albeit it would have been a healthier choice) because it deteriorates easily, even when frozen.

6. If possible, we buy at local markets

Let's face it, although I practically live and breathe in the mall, prices at local markets are way cheaper (at wet markets) than those found in mall supermarkets. Dry goods (like vegetables, spices, flour, condiments, etc) are also way cheaper. Cleaning and grooming substances (detergents, soaps, deodorants, colognes, etc.) are cheaper in the supermarkets. But if you buy them in bulk at the local dry market, it's a little cheaper. Cooking, cleaning and eating implements can be bought here at a fraction of a cost in malls.

7. We buy only what we can eat in a fortnight

After every pay day, my husband and I buy our stocks for two weeks in the supermarket and the local market. We consult our list of our ingredients and our menu for the coming two weeks before we buy which either at the supermarket or the local market. Staples are bought in bulk while the other ingredients are retailed.

8. We love our refrigerator

Every month or so, we defrost our small refrigerator and clean its interiors with antibacterial detergent. We also try to set its thermostat to not higher than 3. Food that are perishable are kept here. The rest - like bread, condiments (except for mayo and oyster sauce)and sachets of juice/noodles/instant oats are stored in the kitchen cabinets.

Storage also affects food quality. Vegetables fresh from the market are removed from their plastic containers and placed in the crisper. We wash them only before cooking them to retain their freshness. Fish are removed of their innards (which I broil with vinegar and some salt for my pets), salted and stored in microwaveable plastic containers in the freezer. Meats are trimmed, washed thoroughly with water and rubbed with salt and pepper. They are then stored in large plastic containers in the freezer.

We try as much as possible to keep only 2 trays of ice during regular days or buy tube ice from the convenience store when there's a party. Since our ref also comes with a water cooler dispenser, we replace its water regularly so that we conserve energy by not opening the refrigerator door just to drink a glass of water.

9. We use the right stuff to cook good food

Pots and pans determine how long the cooking time will be as well as the texture of the food. We use flat pans if we want the food fried evenly, simmered or seared equally. Pans are also good when we cook meat sauce for spaghetti. If we lack coal for grilling, I brush its interior with oil and grill meat with it. Our oiled wok is good for quick sautes and fried rice. This contraption releases heat easily which prevent food from being burned easily. Thick pots are for slow cooking like stews and broiled meats.

We cook in a traditional stove top powered by gas. It tends to lose heat in the process of cooking, thus, longer cooking time. My mum has an induction oven (powered by electricity) which is heat efficient because it directs heat into the pan and hastens cooking time. The problem is, she uses special teflon coated pans for it. I have tried using it but with unsatisfactory results. It hastens cooking time but it overcooks food if you aren't used to the timer and temperature settings.

10. We have mainstays in our menu

Stews ( defined by the Wikipedia as "a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained")are a mainstay on weekends or holidays when both of us are home. Cheap cuts of (pork or beef)meat are simmered with vegetables, tubers or fruits in water. We sometimes add tomato sauce (for its lycopene content) or squashed gabi/potato tubers to thicken its texture and enhanced its flavors.

Vegetables are a mainstay in every dish we cook. My husband and I always crave for fiber in fruits and vegetables. Otherwise, we drink cereal milk drinks. When cooking vegetables for stews or any time-consuming meal, we would put them last...just enought to cook them a bit.

Old staples are given a twist by putting in new ingredients to the old recipe. An example of this would be putting Japanese corn in the traditional "Beef Nilaga" for a sweetish taste. Boiled, shredded eggplants are added to cheese sticks for a filling ang healthy snack. Horseradish leaves are added to mongo beans stew for a flavorful nutritious dish.

11. Left over creativity

Left-overs are not a problem since we have the Succubi with us which we feed with rice and whatever's left-over. However, not everybody has pets which can feed on left-overs so how do we deal with left-overs when there are no available Succubi?

a. Left overs are great with anything that has carbs
Chunks of meat from a previous meal can be shredded and made into homemade pizza or a filling sandwich. Fish can be mixed with flour and spices as fish balls or fish nuggets for another meal. Vegetables are a little tricky...since it depends on how they're cooked. Boiled vegetables can be put in as noodle extenders (for ramen or "pancit.") Sauteed vegetables can be put in a tortilla or lumpia wrapper and fried. Beans and tubers are a different matter. They can be filling for bread when mixed with sweetened milk and sugar.

b. Avoid left-overs...REALLY!
One can avoid left-overs by training people in their household if they'll eat which meal at the house. If it's just you, fix yourself a salad or a sandwich. Don't sweat the small stuff!
Learn to adjust to the household's appetite. Count how many ate which and adjust for the next meal. It takes a lot of diligence (I used to cook for my parents and siblings when I was single) but it's worth it. Nothing goes to waste.

c. Proportion is the key
By the time you get to this part, you have probably mastered the art of networking (you've asked everybody who's eating at home for a particular meal) and accounting (you've got a mental list as to who eats this much). When you buy meat in bulk from the market, have it stored in different plastic containers. Use a masking tape to label each bag with the cut and the intended recipe.

That's how we keep our food budget in check. It takes a lot of time to get used to eat but eventually, when you do master it, you'll reap the benefits of being in control of the majority of your budget.