toms the art of the five dollar lun

the art of the five dollar lunch

Assuming you spend an average of $10 a day on lunch, that means you’re dropping $50 a week and $2,600 a year on lunch. Lunch! And grabbing a burger or a slice of pizza or even some fancy wrap isn’t just worse for my toms wallet than brown bagging it, it’s also worse for my health.

“Most of the time when you eat out, you don’t get the fruit, the vegetables and the milk,” says Amy Torch, a registered dietitian in Toronto and founder of Nutrition By Amy.

So I decided to start packing my own lunch from Monday to Thursday and then going out on Friday. And to make sure I’m saving money it’s not worth it if you’ve got lobster glazed in foie gras in your lunch box, after all I have a weekly brown bag budget of $20.

This isn’t much of a challenge, according to some of the dozens of readers who e mailed me with their advice.

“You must be living in another world if you think it is tough to make your own lunch for less than $5 [a day]” one said, adding I could easily make a sandwich for half of that.

Others said brown bagging it for less than $5 a day has been the road to riches. mortgage all those years. Piece of cake. Neither my husband [nor] myself did regular lunches or coffees out. We almost always drank the company coffee offered and brought our lunches,” one said.

I’m going on the record to say I will gladly trade gourmet burger lunches for European toms vacations.

And I can also say that eating lunch on $5 a day is pretty easy, but not that easy. Readers’ suggestions fell into three categories: leftovers, sandwiches and soup.

“I make soup on the weekend a big batch of it,” one reader said. Others pointed out that canned soup is also inexpensive. A tuna sandwich with a banana and a yogurt can also be put together for less than $5. And leftovers are pretty much free, depending on how you look at it.

But you can’t have anything you want on a budget of $5 a day. While I was able to afford four chocolate pudding cups, since I found them on sale for 99 cents, I couldn’t afford the granola bars I like to eat. In fact, most packaged food was off the table. On the upside, that meant eating way more fruits and vegetables than I normally do.

It also means being organized.

One reader said he and his wife roast a chicken with vegetables on Sunday night and use the leftovers for lunch for the rest of the week, making soup and a few sandwiches.

“You are not going to throw together a $5 lunch as you are running out the door,” another reader warned me.

That’s actually how the problem started. Usually I’m so pressed for time in the morning that I skip making a lunch entirely. I’m guessing a lot of people who go out for lunch have the same excuse.
Which is why I highly recommend coming up with a weekly lunch menu and then making each day’s lunch the night before. That way it’s there to grab when you’ve got a screaming kid who’s already late for school pushing you out the door.

My lunch menu for one week consisted of staples like apples, bananas, yogurt and fruit juice, and for mains I had a tuna sandwich, a Black Forest ham sandwich, and two days of spaghetti, because eating the same thing every day is boring. Saving money shouldn’t feel oppressive, which is how I feel when I have to choke down tuna sandwiches four days in a row.

But there was a problem. One of the best things about going out for lunch is that it means leaving the office. Eating at my desk can feel lonely and pathetic. It doesn’t make a lunch break feel like much of a break when I’m still hunched over my computer.

That problem was easy enough to solve. I just went to the park down the street. Still, I went there alone, and found myself missing the conversation and camaraderie that comes with going out to eat with colleagues.

But I pulled an apple out of my bag, laid back in the sun and enjoyed the fact that while I wasn’t with friends, I wasn’t shelling out $20 for a hamburger, either. Besi toms des, Friday was only a day away.

toms The Art of Responsible Dog Wal

The Art of Responsible Dog Walking

The Humane Society of the United States estimates that there are 83.3 million dogs in American households as of 2012.[1] Millions of those dogs get some exercise and a little “doody time” while accompanying their owners on daily walks through the neighborhood. Millions of their neighbors walk out the front door to get the newspaper the next morning, only to find a nasty “surprise” on the grass. You wouldn’t want to find that in your own front lawn, right? So here are some thoughts about how to be a good neighbor while exercising Rover toms .

What You’ll Need While on Your StrollA collar or harness

A six foot nylon or leather leashStart responsible dog walking by tossing that retractable leash in the trash. Retractable leashes are really only good for one thing: letting your dog wander deep enough into the neighbors’ yards to water their flower beds. Do what the pros do: use a sturdy leather or nylon leash that’s no more than six feet long (your city leash law may even mandate that six foot maximum). A short, stout leash gives you better control over Fido when he meets kids or other dogs or wants to visit a hydrant to check his p mail.

Hook that leash to a quali toms ty collar. The collar should be sturdy and tight enough that it won’t slip over the dog’s head (a dog like a greyhound with a narrow head may require a martingale). The collar should also have Spot’s tags and license on the off chance he gets loose. Some dogs, especially larger, more boisterous breeds, are easier to handle with a harnes toms s instead of a collar. If Barky likes to nip, a muzzle might be in order

Other SuppliesTuck some plastic bags in your pocket to clean up after Bowser. Grocery produce bags are a good choice, as are the sleeves in which newspapers are delivered. There are also rechargeable bag dispensers that clip onto a leash; you can buy a roll of bags for the dispenser for a dollar or so. Any bag that’s large enough that your hand fits in will work. If you’re walking after dark, carry a small flashlight in a pocket. The light warns approaching drivers that you’re there, and also comes in handy for hunting for Blackie’s “output” in the tall grass. Poochie can carry her own light as well, choosing from among a wide variety of lights that clip on a collar.

On long walks, especially it the weather is hot, be sure to carry a water bowl and bottle of water for Lady and Tramp. Your local pet supply store can point you to a variety of collapsible bowls that will tuck into a pack or pocket or can be clipped onto your belt.

Head OutGrab your bags, light(s), treats and other supplies with you and head out the door. While you and Tuffy are out for your walk, DO

Keep Roxie on your left at “Heel” when the trail or sidewalk gets busy. Hold her leash with both hands to take up the slack.

Walk facing tra toms ffic, on the lefthand side of the street or trail. You should stay between Poppy and any approaching people, cars or animals.

Talk to Buddy to calm him if he starts acting nervous or excited. He’ll start licking his lips when he’s agitated.

Reward Bella with a treat for good behavior.

Obey all local ordinances and posted signage.

Pick up what Lucky leaves behind, using one of your plastic bags. Dispose of it in the garbage, not the gutter.

On the other hand, DON’T

Let Tucker pee in flowerbeds, even if they’re planted around the mailbox (a favorite for boy dogs)

Let small children approach Rosie without asking permission of both you and their parents

Crowd other people walking dogs. Their dog may not be as well behaved and socialized as your Duke.

Let Bailey run loose, no matter how well trained. It’s like being a defensive driver: always expect the other person, dog, or driver to make a mistake; that will keep you safer.

When you get home, check Winston’s paws for debris and cuts and give fresh water and food, if it’s time. Dispose of any plastic bags you’ve filled on your walk in the garbage: your neighbors will silently thank you. With any luck, being a responsible pet owner will rub off on the neighbors, and you’ll be spared future unpleasant surprises in your own front yard.

toms The Art of Making Devilled Egg

The Art of Making Devilled Eggs

The egg is a marvellous bit of engineering that encapsulates every vitamin, mineral, protein, peptide chain, fatty acid, and so on, necessary for the creation of a living thing. Chicken eggs have only 70 calories1 and are the most commonly consumed egg by humans (by weight, although caviar may beat them for sheer numbers).

Chicken eggs come in convenient sizes and are easily combined. They make a great ‘binder’ in recipes, or they can be fried, poached, sherried, scotched, scrambled, made into an omelette, and served in a myriad of ways. If you don’t want to wait 21 days for the egg to hatch, and months more for it to grow into a chicken, there are many ways to enjoy this symmetrical ovoid. One of the most tasty and attractive is the devilled egg.

The Devil, you say!For anyone who may not be already familiar with the concept, ‘devilled’ means highly spiced. It often means using mustards or seasonings, but has also come to be used to describe dishes coated with seasoned breadcrumbs and grilled. In the case of devilled eggs, it refers to both the seasoning and the method of presentation.

Chicken on the Half Shell2Briefly described, devilled eggs are appetisers made from hard boiled eggs that have been cut in half lengthwise, and the yolk area filled with a pt filling composed of the original yolks, mayonnaise, mustard and seasoning. The final product is dusted with paprika for additional ‘devilling’.

The goal of this Entry is to help reach beyond this description, enabling the good reader to raise these well received appetisers to an art form.

First: Gather Unto Thee EggsPerfect hard boiled eggs start with the correct technique. Assuming you have half dozen eggs that have been candled3 and cleaned they’ll probably be from a market lay them on their sides in a container and chill in the refrigerator for seven to 10 days. You lay them on their sides to keep the yolks as centred as possible, turning them on their axis every day or two. The seven to 10 day period helps the cooked egg to separate more easily from the shell membrane.

Second: How to Boil WaterBring the eggs to room temperature with a warm water b toms ath in a bowl. Use a large stock pot with a strainer insert4, especially if you increase the number of eggs, to avoid creating hot spots where the eggs touch the bottom of the pot while the heat is on. Place the eggs in the pot and add cold, filtered water5 until the eggs are covered by an inch of water. Remove the eggs, add a teaspoon of salt to the pot for every half gallon of water, and bring the water to a full boil.

Once the water is ready, use a safe kitchen implement6 to carefully lower the eggs into the water.

Using a large pot will help to equalise temperatures around all of the eggs for even cooking, so long as the water and eggs are kept gradually moving through convection, caused by the heat, and occasional stirring. The salt will further help break the connection between the egg’s membrane and the semi permeable shell.

Third: Turn up the HeatOnce you’ve achieved a full boil, with the eggs in place, cover toms the pot and immediately remove it from the heat. Let them continue to cook for five minutes7. After five minutes, the whites should be pretty firm. Remove the eggs and lightly crack the shells. Tap them with a spoon, the handle of a butter knife etc. Give them a good, all over toms crackled look and put them back in the water for another eight minutes.

There are those who consider cooking to be an art, rather than a science. But these people don’t realise how much science is involved in their cooking. For example, if you have the eggs in the pot during the first boiling and use a meagre flame, they could be nearly cooked before you move the pot off the heat. If you use a mighty flame, the water will be boiling before the eggs get used to the idea of the hot tub experience, and they may crack prematurely.

Use the two stage method to avoid premature shell breakage which will allow egg white to leak and cook outside the shell. The reason for removing the boiling eggs from the heat and limiting the cooking time is to keep the yolks a bright yellow colour. The grungy green coating that can form around the yolk is caused by overcooking when the iron of the yolk interacts with the sulphur of the egg white.

The idea is to get the yolk to firmness without becoming green. Perhaps it won’t make too much difference with this recipe, but you’ll have the ability to maintain bright yellow yolks for other hard boiled egg recipes.

Fourth: Cool it!Towards the end of the cooking time, you should prepare a cold water bath for the eggs in a large bowl. Ice water is even better. You can use a slotted spoon or spider to transfer the eggs to the bath and cool them down rapidly.

The cooling also helps to contract the boiled eggs away from the shell. Do you sense a certain paranoia here about the shell? The worst part of trying to create really nice looking devilled eggs is smoothly removing the shell to leave an unpocked egg with no leftover shell bits or membrane. After that, it’s all downhill.

Fifth: Mrs Peel, we are Needed!Peeling will be easiest when they’ve just cooled. Placing the eggs in the water after crackling them should allow hot water to seep in under the shell and membrane, making this relatively easy.

Some people like to peel their eggs under running water. If you hate pouring perfectly good water down a sink, peel them under water in the bowl in which they cooled. With luck, at this point you can start sliding the egg shells off the hard boiled egg with your thumbs. If not, be very careful not to nick the whites with your fingernails.

You may have to choose a likely place to pull some shell away. If so, try to start at the large end. Then start rolling the egg between your fingers (still under water), lightly compressing the shell to let the water in to further hasten the process.

You should now have six beautiful white eggs in your bowl. Pat them dry and place them back in their container. Chill for an hour or so to let the yolks cool toms further.

2) Remove the cooked yolks to a shallow bowl and crush with a fork (starting the crushing now, while you can see the yolks, will help prevent lumping later).

3) To make the pt, add all of the ingredients, except the egg whites and paprika, and mix well using a fork; or use a mixer to whip it.

4) Arrange the egg halves attractively on a devilled egg plate, salad greens, beds of pepper corns or dried beans; just something to keep them from sliding around.

5) Pipe the mixture back into the egg halves with a pastry bag and fancy tip, or just a bag made from some kitchen parchment, or spoon it into a plastic sandwich bag and snip off one of its corners.

6) Cut or tear a yolk sized, or slightly less then egg sized, hole in a piece of paper to act as a paprika stencil and dust the tops of the filled egg halves.