(almost) free and (very) easy

REFRIGERATOR COLE SLAW

1 lg. head cabbage 1 lg. onion 1 1/4 c. sugar 1 c. vinegar 3/4 c. salad oil 1 tbsp. dry mustard 1 tsp. celery seed 1 tsp. salt Shred cabbage and onion. Put remaining ingredients into blender. Cover and process on "beat" until well mixed. Pour into small saucepan and cook over medium heat for 5 minutes. Pour over cabbage and onion and allow to set for 3 hours. Stir cole slaw and refrigerate. Will keep for 5-6 weeks if kept refrigerated. Yields 8-12 servings. My dear friend loaded me up with vegetables this morning.  (In exchange, I prayed for rain for their beautiful--but dry--garden.)  I came home and shredded the onion and cabbage.  I had the other ingredients on hand.  I'd never tried this recipe before, but it tastes wonderful.  Found it here. Aren't garden-fresh vegetables wonderful?   What's your very favorite?   This is the necklace I put on at noon to dress up my "everyday" outfit and meet friends for lunch. I have matching earrings but I think it would have been a little much... Thirfted, of course!

frugality

Frugality is one of the most beautiful and joyful words in the English language, and yet one that we are culturally cut off from understanding and enjoying. The consumption society has made us feel that happiness lies in having things, and has failed to teach us the happiness of not having things. ~Elise Boulding

This morning I was pleased to find so many items that I can use on the "Buy 10 for $10 and Get 11th Free" special.  The items I buy on this sale are those that are normally more than $1.50.  (I've found they usually slip in a few that are not that much more than the sale price regularly.)

I bought some packages of cookie mix that I'll make for our annual Porch Hospitality during the Harlan Day Parade in a couple of weeks.  Not bad for $.30/dozen (plus the price of 2 eggs)!

When I got home, I  cut up some carrots* and sliced some potatoes ($1.99/10 pounds) and onions and crumbled some lean hamburger over them in the crock pot.  It will make a good, inexpensive dinner for us this evening.

*Though I like the convenience of bagged, baby carrots, I usually buy the $.75/pound whole carrots and cut slice them for snacking.  I have found that those smaller in circumference are usually more tender and tasty.