My grocery budget for July was off the charts, because I hosted a holiday get-together, helped my DSIL with DD's 40th b-day party, and baked and canned for a charity fundraiser, all of which took me beyond my regular pantry shop. August is back on track and (knock on wood) my grocery budget is better under control, even with having to restock some of my pantry items (sugar, flour, etc.). My running grocery list is on the refrig and my plan is to only head to the store when there's something I absolutely cannot go without -- like, this morning, the milk was well past the "use by" date and was curdling, so I'll need to stop at Aldi later today for that and spread butter, which is running low. Otherwise, I'm using what I have on hand and the partial end-of-pot jars of what I've been canning. No sense in buying, if you can use what you have on hand.
My process is to start with my menu plan (and I write down 3 meals a day, except Sunday, which is 2). This is essentially how I've tended to plan for the past 40 years. But, I've been more attentive to it since I was widowed 8 years ago and more recently post-retirement with inflation wreaking havoc on my budget.
- First, I note any meals out or social events for the week, which will require a change in my meal routine, and I note the place where I will be eating -- lunch at a BBQ place, a restaurant known for their chicken, or is it a concert in the park, where coolers are allowed.
- Then, I'll plan breakfasts for the week, followed by dinners, and lastly lunches. In this way, I can plan lunches utilizing anticipated dinner leftovers.
- Finally, I'll check my pantry to make sure I have everything I need for the meals, noting items I'll need to purchase. If that list is getting too long and I know I have other items available to use, I'll adjust my menu plan and substitute items I DO have on hand or shift meals to later in the week, so I'm not making a special trip to the store.
For example, this past week, I had a taste for stuffed peppers, but the peppers I bought at the farm stand were used when I canned spaghetti sauce. But, I did grab a $1.00 bag of banana peppers while there and I had Italian sausage in the freezer, so I made stuffed banana peppers, like the ones DH and I used to get as an appetizer when we'd stop at our favorite Italian cafe on our way home from work -- I had everything on hand and it brought back some good memories, too (and I used up the 1/2 jar of spaghetti sauce, as well).
Lately, I've kind of been playing a "game" as I menu plan --
how long can I go before I have to grocery shop? I also watch the grocery ads closely and play
how low can you go, utilizing columns for noting sale prices for the various stores. I have several stores to shop at (I live in a suburban metropolitan area, with 10 grocery stores within 5 miles of my home) and many of the stores have their circulars on the same cycle. Prices on pork have recently varied by $0.75/# from store to store. And, now being retired, I have time to make multiple stops when I'm out getting groceries.
Hope this info is helpful!
tastecooking.com
