If you “Like to Cook”, you can make your own meatballs with our Italian-style Meatball recipe. If you’re in a hurry, use the store-bought ones we suggest.

1 32-oz. container chicken stock
1 ½ cups marinara sauce (Bertoli has great flavor)
1 12-oz. package frozen meatballs (Aidell’s has some great flavors)
½ cup finely chopped onion
½ cup chopped carrots
1 tsp. basil

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Bring stock and marinara to a slow boil. Reduce heat to low, add meatballs, onion, carrots and basil and simmer for 30 minutes, covered. Garnish with grated Parmesan and serve with garlic bread. Fast and easy!

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Most of us have, in the past, bought too much stuff: too many clothes, too much bedding and too many knick-knacks and holiday items that all need places to live. My Mom still collects those scary-looking Snow Babies which she “promises” that I’ll get when she dies (I’d rather try to get her Nativity sets past my Jewish husband). If you, like me, have too much stuff and are in need of some frugal home storage solutions, we have some ideas for you.

Under-bed boxes – If you have a bed that has a standard-size bed frame, under-bed storage is a great option for you. You can get boxes with rollers (more expensive) or simply large, flat boxes that slide under your bed. I keep wrapping paper, seasonal clothing and extra bedding under the bed in these handy boxes.

Over the door hangers – I use these in both of my bathrooms. They come in the version that has five hooks so that you can hang up all the stray towels, your robe and the clothes that you need for the next day… all on the door to the bathroom. There is zero installation. Just hang it over the top of the door!

Book Cases – When was the last time you purged your bookcases of the books you’ve read that you don’t need to keep? Send them along to your favorite charity and open up your bookcases for other items. Grab some decorative photo storage boxes (Michael’s always has them on sale) and stash whatever you need to stash.

Double Closet Bars – If you have an older home and have a single bar in your closet, you MUST invest in a hanging double-bar. It immediately doubles the amount of things that you can hang in your closet and installs just by hanging the hook over your existing closet bar. You can get them for as little as $9.99.

Just remember, you don’t have to do an extreme home makeover to get more mileage out of your space!

Happy Storage!

Darcy Ratner
Rubbingnickels.com

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The principal at one of our schools, Erica Gilbert, wrote a wonderful letter to her parents this week about making your children your Valentine. All of her ideas are free and can easily be reconciled with being a frugal family. We are pleased to pass along her wisdom and caring to our readers. Here is her letter:

In the month of February, retailers ensure that we are reminded it is Valentine’s Day. I encourage you to save your money and start family traditions that make your child(ren) your valentine. Most parents would not deny that their child(ren) is the “love of their life”! I know my boys are mine. Here are some “top 5 ideas” for making your child(ren) your valentine this year:

1. Say, “I love you” to children of all ages! It is an important thing to hear and say to those you care about.

2. Schedule one-on-one time with your child(ren). How special s/he will feel when you make a date with them. Even if its just to run some errands. Take that alone time and make it special time!

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Imagine if you could get your family dinners for the week cooked on Sunday afternoon and share the shopping, prep time and clean-up with your girlfriends. Our Book Club Moms did it, and it has made for a number of relaxing nights this week in our kitchens!

Getting Ready

After discussing food allergies and preferences, we each selected one of our family favorite recipes and purchased the ingredients for all six participants. We also communicated what kids of pans were needed to transport/cook the meals (e.g. my Turkey Meatloaf required a loaf pan). The hostess provided vegetable oil, olive oil, dried spices, and cooking utensils. Not knowing how long it would take, we gave ourselves 3 hours. Our respective husbands were thrilled to be left home to watch football, while our kids played and wandered in the kitchen to help/snack.

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½ teaspoon kosher salt, plus more for the pasta pot

½ cup extra-virgin olive oil

7 plump garlic cloves, peeled and sliced

½ teaspoon peperoncino flakes, or to taste

2 tablespoons chopped fresh Italian parsley

1 large head cauliflower, cut in small florets

1 batch (1½ pounds) Fresh Cavatelli (preceding recipe), or 1 pound dried pasta

1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)

Recommended equipment: A large pasta pot; a heavy-bottomed skillet or sauté pan, 12 inch diameter or larger.

Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.

Pour the olive oil into the skillet, set over medium-high heat, and scatter in the sliced garlic. Let the garlic start to sizzle, then toss in the peperoncino and parsley; stir and cook for a minute. Ladle in a cup of the pasta cooking water, stir well, and adjust the heat to keep the liquid in the skillet simmering and reducing gradually while you cook the cauliflower and pasta.

With the pasta water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. Drop in the cavatelli, stir, and return the water quickly to a boil. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente (if you are using dried pasta, it will, of course, take longer).

Lift out the florets and cavatelli with a spider or strainer, drain briefly, and spill them into the skillet. Toss well, to coat all the pasta and vegetable pieces with the garlicky dressing, then turn off the heat, sprinkle over the skillet the grated cheese, and toss again. Heap the cauliflower and cavatelli in warm bowls, and serve immediately.

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Chain grocery stores may not always have the best selection of gourmet foods or organic items, but they are the best when it comes to sales. If you read your grocery store flyer religiously, you can be a super-saver, especially on items that you can store. All you have to do is sit down with your coffee on Sunday morning and make a list of the good deals.

Here is a list of things you might buy in bulk and where you should store them to maximize their shelf life.

Staples for the freezer:
1. Butter – keep for 4 months
2. Frozen Dinners – 3-4 months

Staples for the pantry:
1. Canola/Vegetable Oil – Up to one year
2. Juice in Plastic Bottles – 12 to 18 months
3. Juice Pouches – 6 months
4. Spaghetti Sauce – 1 year (check expiration dates)
5. Cereal – Up to 1 year
6. Canned Tomatoes – 18 months
7. Canned Vegetables (lower acid like corn or beans) – 2 to 5 years (check expiration dates)
8. Syrup – 1 to 2 years
9. Honey – Indefinitely
10. Chocolate (solid) – Up to 9 months

One note about pantries: to insure length of storage for your staples, make sure that your pantry is not exposed to light or moisture. It’s also a good idea to store items that mice might like (i.e. cereal) up high so that Minnie and Mickey don’t have an early Thanksgiving feast in your pantry. Also, if you tape this list to your pantry door, you can mark your staples with a Sharpie as you store them with handy “use by” dates.

Happy hoarding!
Darcy Ratner
Co-founder, Rubbingnickels.com

References: Consumer Reports, Shopsmart Magazine, March 2008; Cooks Illustrated Magazine, Feb. 2009.

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