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发表于 2016-8-9 11:05:33
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[A] Live like a peasant
[B] Balance your diet
[C] Shopkeepers are your friends
[D] Remember to treat yourself
[E] Stick to what you need
[F] Planning is evervthing
[G] Waste not, want not
The hugely popular blog the Skint Foodie chronicles how Tony balances his love of good food with living on benefits. After bills, Tony has ?60 a week to spend, ?40 of which goes on food, but 10 years ago he was earning ?130,000 a I year working in corporate communications and eating at London's betft restaurants'" at least twice a week. Then his marriage failed, his career burned out and his drinking became serious. "The community mental health team saved my life. And I felt like that again, to a certain degree, when people responded to the blog so well. It gave me the validation and confidence that I'd lost. But it's still a day-by-day thing." Now he's living in a council flat and fielding offers from literary agents. He's feeling positive, but he'll carry on blogging - not about eating as cheaply as you can - "there are so many people in a much worse state, with barely any money to spend on food" - but eating well on a budget. Here's his advice for economical foodies.
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Impulsive spending isn't an option, so plan your week's menu in advance, making shopping lists for your ingredients in their exact quantities. I have an Excel template for a week of breakfast, lunch and dinner. Stop laughing: it's not just cost effective but helps you balance your diet. It's also a good idea to shop daily instead of weekly, because, being-human, you'll sometimes change your mind about what you fancy.
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This is where supermarkets and thci; anonymity come in handy. With them,
there's not the same embarrassment as when buying one carrot in a little
greengrocer. And if you plan properly, you'll know that you only need, say, 350g
of shin of beef and six rashers of bacon, not whatever weight is pre-packed in the
supermarket chiller.
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You may proudly claim to only have frozen peas in the freezer - that's not
good enough. Mine is filled with leftovers, bread, stock, meat and fish. Planning
ahead should eliminate wastage, but if you have surplus vegetables you'll do a
vegetable soup, and all fruits threatening to "go off' will be cooked or juiced.
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Everyone says this, but it really is a top tip for frugal eaters. Shop at butchers,
delis and fish-sellers regularly, even for small things, and be super friendly. Soon
you'll feel comfortable asking if they've any knuckles of ham for soups and stews,
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