hello, you.

my nana used to say that you don’t just ‘cook and serve,’ but you, ‘create and preside.’ i loved being at her house and sitting with her at the dinner table. her meals were always simple, but fantastic. she had few rules around eating, one of them is to always have something green or yellow on your plate. i love this idea and i think about this a lot when meal planning.

nana use to have the most amazing garden. she grew raspberries, blackberries, peaches, pears, oranges, too many herbs to count, green beans, tomatoes…oh, and let’s not forget the grape vine. that thing was out of control (in a good way!).

so i want to be like my nana. she had a unique flare, but was thrifty down to the last penny. i tell my husband a lot that if he will just bring home the bacon, i’ll slice it as thin as we need to. i’ve been a little generous with my slices lately, so i have created this blog as an outlet to show the world great ways i am learning to prepare great, local/farm-raised/free-range meals on a budget.

my goal is to make meals that are less than 10 dollars. this works for us because we typically get 4-6 meals out of one pot, so that’s anywhere from $1.40-2.50 per serving. that’s what i’m talking about!

so stay tuned. i’ll also be sharing ways to decorate your table and serve with style…all on a budget.

thanks for reading!