Frugal Me


Wooden clothespins make the best bag clips!  They are really inexpensive (I get them in the laundry section at Target), last a long time, have a nice big clipping area, and I love their old-fashionedness.

I use those zippered square plastic bags that quilts and comforters come in to store seasonal linens and books on our garage shelves.  They stay neatly stacked, protected from moisture, and since they’re clear, it’s easy to find what you’re looking for.

Save the stiff plastic bags from inside cereal and cracker boxes:
– use them in place of plastic food storage bags
– open them along their seams and use them in place of waxed paper for forming burgers or separating layers of stored food or wrapping logs of refrigerator cookie dough

Make your own foaming soap refill:
In an empty foaming soap pump, put 1″ of liquid soap, like Dr. Bronner’s Peppermint.  Add water to 1″ below the top.  Replace the pump. Tip back and forth to mix.  Ta da!

To save the rest of the tomato paste after you put the 2 tablespoons in your recipe:
Put a piece of waxed paper or aluminum foil (or the aforementioned plastic bag from inside a cereal or cracker box) on a small baking tray.  Portion out the remaining tomato paste in 2 tablespoon dollops on the paper or foil.  Set in your freezer until firm.  Put the hardened red blobs into a zip-top bag and store in the freezer.

Published in: on November 2, 2013 at 12:13 pm  Comments (2)  
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Best (Mostly) Whole Wheat Buttermilk Pancakes


Adapted from a recipe in Cooking Light.

In a medium-sized bowl whisk together:

1/2 cup all-purpose flour
1 cup whole wheat pastry flour or white whole wheat flour
3 Tablespoons sugar
2 Tablespoons ground flaxseed
1  1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Put into a 4-cup glass measuring cup:

2 cups low-fat buttermilk
1 tablespoon canola oil
2 large eggs

Whisk the wet ingredients well.

Add dry ingredients and stir until just combined.  Let batter rest for 10-15 minutes.

Preheat griddle to 350 and grease with non-stick cooking spray, canola oil, or butter.

Using a 1/4 cup measure, pour batter onto griddle, spreading out a little so they are uniform thickness.  When bubble start to form and pop, lift the edge of the first pancake and see if it looks the right color.  If not, let it go another minute, then check again.  If it’s ready, turn once.


For a larger family, make a 1.5 batch:

3/4 cup all purpose flour
1 1/2  cups whole wheat pastry flour
1/4 cup + 1 Tablespoon sugar
3 Tablespoons ground flax
2 1/4 teaspoons baking powder
3/4 teaspoon soda
3/4 teaspoon salt

2  1/2 – 2  3/4 cups buttermilk
1.5 Tablespoons canola oil
3 eggs


I started making my own pancake mix in quart-size zip-lock bags to take to the cabin in the summer so we could have our favorite pancakes without bringing up all the separate boxes and packages of dry ingredients.  Finally I realized I should make things easy for myself at home too!  So once every 6 weeks or so, I spend a little extra time to make a bunch of bags of mix.  I store them in the fridge to keep them fresh.  (You do store your whole wheat flour in the fridge or freezer, right?)  Then come Saturday morning, pancakes are ready that much faster!   Before opening the bag, tip it back and forth to mix the ingredients well.  After I empty the bag of mixed mix into the buttermilk/egg/oil mixture, I add the empty bag to the clip on my fridge.  Each bag is good for quite a few uses.

Published in: on December 5, 2009 at 6:00 pm  Comments (1)  
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