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Menu for next week

October 14th, 2012 at 05:14 am

I made Veal Paprika from an old _Joy of Cooking_ recipe: sadly we all **loved** it: veal is expensive, but I think it is one-third as expensive to make at home than what is served at a restaurant. And veal is not very filling either.

Sunday: Beef stew
Monday: Sole
Tuesday: something with pork and cabbage
Wednesday: Meat loaf
Thursday: frittatas, possibly
Friday: Salmon
Saturday: Baked or Roasted Chicken

I thought it would be wise for me to start having protein snacks a few hours before bed so I do not wake up between 3 am and 4:30 am with night sweats. I tasted some smoked jack cheese and it was good enough for me to take home but it is also $17/lb. Sigh. Nuts are going for $10 - $11 a pound where I am too.

Another thing: Saving $100 a month is not going to do it for most people who want to buy cars in cash unless they have some way of getting 6% a year, or they buy very inexpensive cars.
Several have suggested the Hyundai Sonata for a replacement car: I just learned there is a hybrid model retailing for $25K. Drool. I am grateful for the recommendation because I never noticed the car before and now I see it nearly every day.

Bankrate.com's refinance calculator told me that I never quite recouped the costs of my first refinance. I would have had to stick with the first refi for another 18 months to break even. I did save close to $84800 in interest with the first refinance, and $8700 in interest with the second. This new refi I recouped the costs before the end of 2011, because I did not pay for any application fees.

I may need to be even trickier about saving money. Shorter showers. More exercise to warm the body. Find nutritious foods that make me feel full. Pay more attention to local ads for rummage sales and flea markets.

3 Responses to “Menu for next week”

  1. snafu Says:

    Veal became so ridiculously expensive here I've been substituting chicken breasts, pork loin and even Minute steak [strip steak the meat counter guy was kind enough to put through their 'tenderizer' machine @ no charge] without any noticeable difference. It's ok to use an alternate meat for Saltimboca, Scallopini, Picata, Francaise etc without confessing to change of product.

  2. PauletteGoddard Says:

    @snafu Chicken paprika is terrific. I could make that instead of veal paprika and no tears would be shed by my family. I did not know that meat counter personnel would tenderize for free! That is terrific as I have about 6 lbs of round steak. Rachael Ray has a recipe for lamb paprikash using veal shoulder.

  3. snafu Says:

    Thanks for listing your week's menus. It can get so boring making meals day after day, week after week yadda yadda. It's a fresh take to make something I hadn't thought of from someone else's weekly menu. much appreciated

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