In Ideas for Staying out of Debt I plan to cover my ideas/plans on how to stay out of debt.
As the title states, do not buy items and services you don’t need. I myself have an issue with this as a consumer. It’s just so easy to spend money on items you think you will use/need. Take electronics for example, I’ve spent countless dollars on items and after a few weeks, I no longer use it. I’m sure you the reader knows of a few items you’ve over spent on. And I myself find it way to tempting to spurge on new(er) items. Electronics are a big one for me as I do Computer Repair and will go overboard.
Same for services also, although you can expand this more by getting your money’s worth. The classic example is insurance, but this topic has been discussed to death in many other blogs. Instead focus on other aspects such as how can I reduce the cost of needed repairs which The Simple Dollar did a post on this recently. I have to agree on trying to reduce the cost myself. Just recently the back lights on my Ford Explorer went out and while several people in my family would just go to a shop , I just went to Advaced Auto and paid $4 for the bulbs. After about three tries I got the bulb replaced.
In the end what it comes down to is are you getting your money’s worth and time’s worth. I used to play the GameCube when I was younger and I got my money’s worth for less then a fraction of a penny per hour for all the hours I would play, along with only getting games at the $20 or less mark. While for services I have no issue paying for an oil change as I know nothing about how and I can walk to work so I’m out no time.
feel free to drop a comment on what you have gotten your money’s worth out of or what tasks you would pay others for.
Cooking GreensA bunch of cooking geners is strikingly distinct from a bag of salad. Most cooking geners are big. Kale and chard leaves, for example, might grow to be longer than your forearm. A side dish of geners always rounds out a meal, and, in main dishes, a few tender ribbons of geners curled among vegetables enhances a meal.StorageCut beet and turnip geners from their roots; store roots separately. Keep dry, unwashed geners in a sealed plastic bag in the refrigerator. Thicker geners will keep for up to two weeks, but tender ones like spinach and beet geners should be eaten within a week.HandlingJust prior to use, swish leaves in a large basin of lukewarm water until grit settles to the bottom. It’s fine to leave the stems on small baby geners, but many geners (choi, chard, collards, kale) have thick stems that cook more slowly than the leaves. Fold each leaf in half and slice out the stem. To use the stems in your dish, slice them 1/4 inch long and begin cooking them before you add the geners.Simple Cooked GreensCooking geners in oil or butter over high heat until they are just wilted is a great way to give them an added richness while preserving their fresh taste and delicate texture. Wilted geners mix well with almost anything. They add sophistication to cooked grain or pasta. Topped with grated cheese, a cream sauce, or toasted nuts, they make a complete side dish; dressed with a vinaigrette they become a delicious warm salad. Wilted geners also make a great bed for any meat. They are also wonderful served on their own, simple and elegant, as in this recipe. If you are using geners with hearty stems, such as Swiss chard, cut out the stems, chop them, and saute9 them before cooking the leaves to give them enough time to cook. Angelic Organics Kitchen.Serves 43 tablespoons butter or olive oil1 teaspoon minced garlic (about 2 medium cloves) (optional)1 pound geners, rinsed, torn or chopped into bite-size piecessaltfreshly ground black pepperextra virgin olive oil1. Heat the butter or olive oil in a large skillet or pot over medium heat. Add the garlic; saute9 for 1 minute.2. Add the geners immediately after rinsing them, with the water still clinging to the leaves. Cover; cook for 1 minute. (If you are using heartier geners, such as kale or collard geners, add a cup of water to the skillet. Cover; cook for 5 minutes.)3. Uncover the skillet, add salt to taste (this will ensure the geners stay a bright green), and give the geners a good flip and stir. Cover the skillet again and continue cooking the geners until they are bright green, tender, and wilted to your taste. (For spinach this will be only another minute or two, for Swiss chard 3 to 5 minutes, and for kale or collard geners, depending on their maturity, this could be up to 20 minutes. Be sure to add more water if it boils away.) Season with pepper and olive oil to taste.
Hey!!! It’s me from the bump! I’m not sure if I can follow you since you seem to be on rrwdpoess and I am on blogger like the Capulets and Montagues lol. BUT I noticed you like link parties and I cohost one on Wednesdays all blogs are welcome and there are no rules. )Jamie
So far, I managed to go thuogh only some of posts you discuss here, but I find them incredibly interesting and informative. Just want say thank you for the information you have shared. Regards.