Compared to the last time we had our $56 in February adventure, I am doing a LOT more planning. I think a big part of this is experience. I know what’s coming, and we need to be prepared for it.
One of the things I’ve been planning is exactly HOW we’re going to measure our $56. Back in 2005, I put the cash in an envelope and used it to pay for everything, and certain things were free (mainly things that were replenished on an annual basis). This kept us from buying in bulk, but, in retrospect, too many items were “free” just because I hadn’t used them very often before that month.
This year, food will be paid for as it’s made. For example, last week I bought over 3 pounds of ground beef at the store at $4.16 a pound. I used some, and wrapped up the rest into 8oz packets and stuck them in the freezer. Now, if I want to use one of those packets to make chili or something during February, I’ll just take it out of the freezer and pull $2.08 from the envelope.
Technically, we will not be living on $1’s worth of food (each) per day. We’ll be living on an average of $1 a day, because it’s better for our health and my sanity. I cook food in bulk and we eat a lot of leftovers, I honestly don’t know how I would do this experiment if I couldn’t cook in bulk. I have a spread sheet I’ll probably post towards the end of February that shows how much everything we use costs. It started as such a small little sheet…
The other thing that’s changing this time around is what constitutes as “free.” Last time, olive oil was free because the gallon I buy lasts the entire year. However, at $32.95 a gallon, I can work out that olive oil costs about $0.26 per fluid ounce, or $0.13 a tablespoon. So this is no longer free. There are two categories that are free:
1. Spices (which I just don’t go through very fast)
2. Reused Food (frying oil and home made stock)
The frying oil has been filtered and sits in a glass jar waiting for me. If I have to add oil to this for something I’m frying, then that oil is paid for just like everything else. I try to make as much of my own stock as possible, especially ‘leftover’ vegetable stock. I keep a bag in the freezer of the vegetable peels, onion ends, herb stems, mushroom stem cut offs, etc that I’ve set aside while cooking a meal. When the bag fills up, I put everything into the crockpot, fill it with water and add some peppercorns and a bay leaf and let it simmer over night. Then it cools during the day and I freeze it into 1 oz ice cubes and stick those in a bag until I want to use them. Since this is a perpetual process, and I’ve already paid for the vegetables, I’m going to keep it up throughout the month.
Finally, I’m going to try and plan out our meals for the entire month of February before January ends. Our portions for breakfast and lunch are very consistent thanks to the way I pack those meals, so I think I’ll be able to do it. I already have some ideas.




