Speaker 1: Episode three seventy, the first Annual Dinner Awards Best dinner
Speaker 1: Recipes to meal plan.
Speaker 2: Welcome to the Frugal Friends podcast, where you'll learn to
Speaker 2: save money, embrace simplicity, and deliver life. Here your hosts, Jen
Speaker 2: and Jill.
Speaker 1: Welcome to the Frugal Friends podcast first Annual Dinner Awards,
Speaker 1: where we will be sharing feedback from our listeners, from
Speaker 1: our friend letter subscribers, and our own personal preferences to
Speaker 1: help you create essentially a two week meal plan of
Speaker 1: things you're actually gonna want to eat, ingredients you have
Speaker 1: on hand that you can actually afford and use in
Speaker 1: its entirety. And we are we are stoked about it. Jill, Jill,
Speaker 1: how are you feeling today?
Speaker 3: Oh, I'm jazzed about this. Jen.
Speaker 4: I am in my most formal and formal where we
Speaker 4: just we love to get out, we love to get
Speaker 4: dressed up, and couldn't be more excited to bring to
Speaker 4: our listeners what they've voted for what we believe to
Speaker 4: be the top rated, easiest, yummiest recipes. This is going
Speaker 4: to be a night to remember. But first, Jen, I've
Speaker 4: I do have a question for all of our listeners.
Speaker 4: You know I've got the mic over here, I'm interviewing
Speaker 4: different people, and I want to know, who are you wearing?
Speaker 1: Oh, oh my gosh, thank you. I'm wearing Old Navy
Speaker 1: circa twenty twelve. I am I think this is Target
Speaker 1: circa twenty fifteen. And oh and then this the piece
Speaker 1: de resistance, a sweater as Amazon circa twenty twenty three.
Speaker 4: Actually, beautiful, beautiful, you look lovely. You look out again
Speaker 4: tonight to our listeners as well. Is it Massimo you
Speaker 4: wearing fruit of the loom? You got some no boundaries
Speaker 4: on Kirkland? Whoever it is?
Speaker 3: You look great, Kirkland.
Speaker 1: It is that. Yeah, it is Kirkland sheet. I do
Speaker 1: not actually make enough to afford the Kirkland line. But
Speaker 1: one day I'm hoping we all look readitations, we all
Speaker 1: look ready.
Speaker 3: For tonight's awards show.
Speaker 4: And hey, while I've got you here, listeners, I've got
Speaker 4: another question for you. What's for dinner? Oh my gosh,
Speaker 4: I'm so sorry.
Speaker 3: I'm upset you.
Speaker 4: I know you get that question a lot. If this
Speaker 4: is a real pain for you, try Cooksmarts. They are
Speaker 4: a meal planning service that does the work for you
Speaker 4: of planning out your week, giving you a grocery list
Speaker 4: take giving you just a stack of fantastic easy recipe
Speaker 4: so you can always have an answer to not just
Speaker 4: who are you wearing, but also what's for dinner? Forrualfriendspodcast
Speaker 4: dot com, slash cs we got a lot. We love
Speaker 4: our sponsors. It's what makes these award shows possible.
Speaker 1: Yes, I do. Jill forgot to ask what are you wearing?
Speaker 1: You are radiant?
Speaker 3: Oh oh thanks Jen.
Speaker 4: You know people don't normally turn that question back on
Speaker 4: me as the interviewer. But I'm over here in a
Speaker 4: linen tea that I picked up at a local yard
Speaker 4: sale from an elderly woman. She was cleaning out her closet.
Speaker 4: She had impeccable taste. There's no label on it. It's
Speaker 4: just it's it's circa the Neighborhood Brandless. Brandless's that is.
Speaker 1: So twenty twenty four. It means thank you, thank you.
Speaker 1: All right, Well, let's get to the real star of
Speaker 1: the show, meal planning. We love meal planning, and here's
Speaker 1: why we love saving money on groceries. The big three
Speaker 1: expenses you're going to have every month, housing, transportation, and food.
Speaker 1: Food is a decision that you will make every day,
Speaker 1: probably three or more times a day. And so if
Speaker 1: you can nail down food first, it's the lowest barrier
Speaker 1: to entry. If you can nail this down, then you
Speaker 1: can get so many other things right. You can free
Speaker 1: up your space to get so many other things wrong too.
Speaker 1: So meal planning is that first step to saving money
Speaker 1: on groceries. When you create a meal plan, then you
Speaker 1: can create a grocery list. You can then prep food
Speaker 1: to either reheat throughout the week or to make cooking
Speaker 1: easier throughout the week. And meal planning really is that
Speaker 1: first step. So we have a lot of episodes on
Speaker 1: meal planning. We've got episode three point fifty four meal
Speaker 1: Planning for people who hate to cook, a lot of
Speaker 1: one pot no cook tips there, Episode two meal Prep
Speaker 1: and Freezer meal Tips we dive into our love for
Speaker 1: the freezer, and then episode two thirty four meal planning
Speaker 1: apps compared. We talk about cook Smarts, but we also
Speaker 1: talk about a lot of the other meal planning apps
Speaker 1: and meal kit services to see what's right for you,
Speaker 1: your dietary restrictions, what season is going to be, what's
Speaker 1: right in what season? Because we love meal planning apps
Speaker 1: for a season, we don't think it's a long term
Speaker 1: for most people. Most some people love meal planning apps
Speaker 1: and they'll use them long term, but we think they're
Speaker 1: usually a seasonal solution to your meal planning problems, and
Speaker 1: they can also help you get acclimated and familiar with
Speaker 1: meal planning. So love those episodes to queue up after
Speaker 1: this one. But let's not waste any more time. We
Speaker 1: are going to go through this and a essentially, we
Speaker 1: are going to give you a blueprint for a two
Speaker 1: week meal plan with some of your favorite types of
Speaker 1: dinners to meal plan. In the friend letter, we asked
Speaker 1: you what are your favorite types of meals to meal
Speaker 1: plan and recipes and we got a lot of great
Speaker 1: ideas for you. So we are using those ideas that
Speaker 1: you already love, or that some of you love. One
Speaker 1: hundred and sixty one of you responded, so, one hundred
Speaker 1: and sixty one of you love these things. So we're
Speaker 1: hoping that the other you know, twenty thousand of you
Speaker 1: will also create.
Speaker 3: Fine the representatives, right, OK?
Speaker 4: Good?
Speaker 5: Right?
Speaker 1: So, and then we are going to have the links
Speaker 1: to all of these recipes. This essentially this meal plan
Speaker 1: tomorrow in the friend Letter, So sign up today when
Speaker 1: this episode airs, hopefully you're listening to an on release
Speaker 1: day episode three seventy on January ninth, and tomorrow. You'll
Speaker 1: get all of this in the friend letter. We may
Speaker 1: also post it on social media at a later date,
Speaker 1: so if you're listening to this at a later date,
Speaker 1: head to Frugal Friends podcast on Instagram and see if
Speaker 1: you can find it there.
Speaker 4: I'm I'm so excited about this. This was my number one,
Speaker 4: especially especially in my debt payoff journey of what do
Speaker 4: I cook? How do I cook at home? Feeling like
Speaker 4: I'm in a rut? A lot of us will turn
Speaker 4: to Facebook and just ask our friends what do you cook?
Speaker 4: What's your go to meal? But here you go, here's
Speaker 4: here's some go to meals.
Speaker 1: I hope that we can take the last two weeks
Speaker 1: of January of no spend January and maybe give you
Speaker 1: some ideas for the rest of the month if the
Speaker 1: meal plan you've made maybe isn't working for you, or
Speaker 1: maybe you only meal meal planned the first two weeks
Speaker 1: of the month. Here we go. We're starting it off strong.
Speaker 1: Our award winners for Chili Monday Chili.
Speaker 3: We're gonna eat chili. Yes.
Speaker 1: In the friend letter, you guys said, you love a
Speaker 1: chili in the crockpot. Actually you love instant pot and
Speaker 1: crocpoc meals the most to meal plan and I do too.
Speaker 1: I love an instant pot meal. And one of those
Speaker 1: meals you love is chili. And we all have our
Speaker 1: favorite meat based chili recipe, our ground b for ground
Speaker 1: sausage chili recipe. So we're gonna give you some alternatives
Speaker 1: to that that are less expensive. And my contribution to
Speaker 1: Chili Monday for Week one is the butternut squash Chipotle
Speaker 1: chili from Cookie and Kate. I when I didn't eat meat,
Speaker 1: this was my favorite favorite chili because I love I'm
Speaker 1: a Chipotle lover. And just top this off with some
Speaker 1: tortillas tois strips and avocado and goodness, and it's vegetarian
Speaker 1: so you're not spending the money on meat.
Speaker 3: Oh that's that's a beautiful one.
Speaker 4: I love it when people can use ingredients in some
Speaker 4: new ways, introduce some different flavors. I think that's what
Speaker 4: helps us to maintain and have longevity in eating at home,
Speaker 4: when we get to have new things, enjoy the food
Speaker 4: that we're eating at home. The other one, so this
Speaker 4: is going in a template right. Every Monday now for
Speaker 4: the next two weeks can be a chili Monday. You
Speaker 4: can do the butternut squash chipotle chili on one Monday,
Speaker 4: and the next Monday try this one turkey chili. So
Speaker 4: one of the reasons we are picking a turkey chili
Speaker 4: is the cost of it. Usually turkey per pound is
Speaker 4: going to run you a bit less then beef per
Speaker 4: pound is. Currently as we're recording, this comparison of about
Speaker 4: three dollars and ninety six cents versus four twenty two
Speaker 4: per pound, not a drastic difference, but also for those
Speaker 4: who might be watching nutritional intake or just might prefer turkey,
Speaker 4: this is a great one. It comes from ambitious kitchen
Speaker 4: and what we also love about chili. What you also
Speaker 4: love about chili is how little time it takes to
Speaker 4: make and you can set it and forget it, and
Speaker 4: then all of these ingredients combine to create such a
Speaker 4: lovely flavor. So you're only prepping, you're spending ten minutes
Speaker 4: of hands on time. Total cook times forty five minutes.
Speaker 4: Of course, it can be longer to let all of
Speaker 4: those goodie goodness juices and flavors meld together. What We
Speaker 4: also love about chili is that you can jush it
Speaker 4: up however you want. There's some hot takes out there,
Speaker 4: whether you can put chili over pasta, chili over rice.
Speaker 4: Some people say chili over nothing, just chili in a bowl.
Speaker 4: I'm team rice. I think chili makes sense over rice.
Speaker 4: Chili never made sense to me over pasta. But all
Speaker 4: my Chicago babes don't come out at me. I'll try it,
Speaker 4: just haven't evid I.
Speaker 1: Do love a chili over pasta, but I am a
Speaker 1: chili purist and I am chili over nothing.
Speaker 4: Yeah, but also chili over nothing, but on top of chili, avocado, chips, cheese,
Speaker 4: sour cream, hallapenally.
Speaker 1: Whatever you have in the fridge that's just languishing there,
Speaker 1: it can probably go on top of chili almost anything.
Speaker 1: And the thing I love about so obviously we're not
Speaker 1: doing chili Monday every Monday of our lives, right, But
Speaker 1: if you do it for two weeks, it's gonna be
Speaker 1: hot July every Monday.
Speaker 3: Gross you'll have to do another award show.
Speaker 1: Yes, we will. So if you do it two weeks,
Speaker 1: if you do a two week meal plan like this
Speaker 1: and you do chili Monday two Mondays in a row. Right,
Speaker 1: you're not thinking about it, and you can reuse a
Speaker 1: lot of the produce that you bought for chili Monday
Speaker 1: week one. Use the rest of it for chili Monday
Speaker 1: week two. You can prep everything that first week, Chop everything, potatoes, carrots, onion, peppers,
Speaker 1: chop it all and put it in your chili on
Speaker 1: the first Monday, freeze the rest, and then it's already
Speaker 1: prepped and ready to go for chili Monday week two.
Speaker 1: Oh love that?
Speaker 3: Wow?
Speaker 4: Okay, next up, we're moving right along to Tuesday. Tuesday
Speaker 4: comes after Monday every week.
Speaker 1: Every week, and Tuesday when you get there, you're like, oh,
Speaker 1: Monday's over, thankfully, But oh my lord, I have the
Speaker 1: rest of the week. It's not even that way done.
Speaker 1: Thursday is pre for Friday. Wednesday's hun Day. Tuesday is
Speaker 1: Tuesday is the worst day of the week. Convinced me otherwise, Tuesday.
Speaker 3: So what are we gonna do on Tuesday?
Speaker 4: No cook Tuesday, We're gonna cot No one's cooking.
Speaker 1: One of the options that was not an option in
Speaker 1: the poll was no cook meals, and several of you
Speaker 1: in our feedback said no cook, No cook that's my
Speaker 1: favorite cooking and I am with you, I see you,
Speaker 1: I'm here with you. Tuesday is no cook We don't
Speaker 1: even have recipes for this one, right, So my contribution
Speaker 1: to no cook Tuesday is the Caprese chicken salad. I
Speaker 1: tried to find a recipe for this. I made it
Speaker 1: up and I'm sure. I was like, surely somebody else
Speaker 1: is doing this, but no they're not. So what I
Speaker 1: do is I always have shredded chicken meal prepped. So
Speaker 1: if you've seen if you follow my in Frugality or
Speaker 1: Frugal Friends podcast on Instagram, then you know I have
Speaker 1: a real where I should walk you through how I
Speaker 1: meal prep my shredded chicken. And I'll get five pounds
Speaker 1: of frozen chicken breast from Walmart great value, shout out,
Speaker 1: and put that in the pressure cooker for I think
Speaker 1: thirty minutes, cook it all up, transfer that to the
Speaker 1: kitchen Aid mixer with a just a handle attachment, just
Speaker 1: the regular one, and literally in fifteen seconds, five pounds
Speaker 1: of chicken is shredded, no forks necessary, I hate fork shredding.
Speaker 1: And then I put that in five bags, freeze them,
Speaker 1: and I have shredded chicken cooked whenever I want, so
Speaker 1: I will take a bag of that out. I will
Speaker 1: get the small mozzarella balls, the tiny little one. Yes
Speaker 1: they're so cod but you could also use shredded mozzarella
Speaker 1: if you wanted. I'll use pesto, and that's my basil.
Speaker 1: And then I'll chop cherry tomatoes in half. Mix that
Speaker 1: all up. That's it. And sometimes I will cook up
Speaker 1: some pasta if I need some carbs, like some extra
Speaker 1: carbs that day. So it's like a capraes chicken pasta salad.
Speaker 1: But that's it. There's no mayo, nothing else, maybe a
Speaker 1: little mos salt and pepper. I love I love that.
Speaker 3: That sounds so good.
Speaker 4: You've talked about this before and I have yet to
Speaker 4: try it, but I love it. I love what you're
Speaker 4: doing over there. Mine for no cook Tuesday is CHARCOOTERI
Speaker 4: why not. It's basically our adult lunchables. It's basically clean
Speaker 4: out the breach day. It's whatever you got. You'd be
Speaker 4: amazed at how much food it looks like when you
Speaker 4: just pull some crackers out of your pantry. Slice up
Speaker 4: an apple. Here's my I slice my apples really thin.
Speaker 4: It seems luxurious that way. More surface area for whatever
Speaker 4: else you want to put on it. I don't know,
Speaker 4: it's fun. Slice some thin, do something different, nuts, olives,
Speaker 4: if you got any berries going on, bread, whatever leftover
Speaker 4: bread you got happening, and there you go. That's that's
Speaker 4: that is charcuterie. Slice up some cheese, roll up some
Speaker 4: lunch meat or maybe elevated meat, whatever you've got summer sausage.
Speaker 3: Cut that out.
Speaker 1: Yeah we're not we're not talking. Go out and buy
Speaker 1: the packs of salamis and pepperonis and like twenty dollars
Speaker 1: worth of meat. Here, our charcooterie, frugal friend charcouterie is
Speaker 1: whatever you got on hand and just girl dinner it
Speaker 1: girl dinner.
Speaker 3: Yep.
Speaker 4: You can plate it well, you can make it look cute. Yeah,
Speaker 4: but you've got stuff and you're free and pantry and
Speaker 4: you can add vegetables to your sharcouterie. But also, if
Speaker 4: you want, this is going to be bonus for you.
Speaker 4: If you've still got left over chili. Alternative no cook Tuesday,
Speaker 4: could be some loaded nachos. Just spread out a bunch
Speaker 4: of tortilla chips, put that leftover chili on top of it.
Speaker 4: Maybe sprinkle some cheese. If you feel like throwing it
Speaker 4: in the toaster oven. I mean, go for it. I'd
Speaker 4: recommend it. If you count that as cooking, then then
Speaker 4: don't eat it cold.
Speaker 1: There's no roles, no rules, just right. Oh man, all right,
Speaker 1: that's okay. So if we give an honorable mention to
Speaker 1: no cooked Tuesday, I want to give an honorable mention
Speaker 1: to chili Monday, which is white chicken chili with the
Speaker 1: green chilies. That canon, uh, you've got a can of
Speaker 1: green chilies that you don't know what to do with
Speaker 1: chicken white chicken chili. So that's honorable mention. Maybe that's
Speaker 1: week three.
Speaker 4: Okay, okay, all right, Now what comes after Tuesday?
Speaker 1: All right, after Tuesday comes Wednesday? And Wednesday is not
Speaker 1: much better? Am i am? I right? It's not pump Day,
Speaker 1: it's it's not much better. Sometimes I'm more tired on
Speaker 1: Wednesday than Tuesday.
Speaker 3: We got no motivation.
Speaker 1: So Wednesday is one pot Wednesday. We're talking one dish
Speaker 1: to eat on your hands and just make one dish.
Speaker 3: We're not dirty dishes. We're we're tired, hardly.
Speaker 1: We are tired. We are so tired, and so we
Speaker 1: are cooking everything in one pot. My contribution uh. To
Speaker 1: the Teley Awards is Buffalo Chicken and Rice from Jen
Speaker 1: Eats Good, not me.
Speaker 6: Uh.
Speaker 1: I have been following her on Instagram and she does.
Speaker 1: She is great. If you're looking to save money on groceries,
Speaker 1: follow gen Eats Good. But it's three o's in good
Speaker 1: and we will have the actual link to the it's
Speaker 1: the recipe in our site. But I've made this twice already.
Speaker 1: I'm a big buffalo chicken fan and I always have
Speaker 1: actual like buffalo sauce on hand. And so this is
Speaker 1: literally cook the chicken in the pan. You do have
Speaker 1: to transfer it to your dinner plate while you, you know,
Speaker 1: get the rice ready, but the rice goes in the
Speaker 1: same pot. Once that's already, you put the chicken back
Speaker 1: in and then it cooks and it is so good.
Speaker 1: Here's the secret though here, and I didn't know this
Speaker 1: was ever going to be a secret, there is a
Speaker 1: can of coconut milk in this buffalo chicken and rice.
Speaker 1: I was gonna leave it out, Honestly, I was gonna
Speaker 1: leave it out because I was like, I don't like
Speaker 1: want to taste coconut in this, but it that's a
Speaker 1: creaminess that makes the dish it just makes the rice. Oh,
Speaker 1: it just makes it so one pot buffalo chicken and rice. Wow,
Speaker 1: chef's kiss.
Speaker 4: I love buffalo chicken. Anything buffalo, It'll get me.
Speaker 1: And you can honestly do this with any sauce that
Speaker 1: you have in the fridge. I think it would be
Speaker 1: just as good, same exact recipe, just sub the buffalo
Speaker 1: sauce for if you have like a tie sauce or
Speaker 1: maybe even barbecue anything. I think that it would work. Well,
Speaker 1: don't quote me on it, but it's just if you're
Speaker 1: not a buffalo fan, I think it would be fine.
Speaker 3: Yeah, okay, that's helpful.
Speaker 4: My pick here is Creamy Pesto Chicken Pasta CPCP. This
Speaker 4: one comes from Budget Bites, which I love this site.
Speaker 4: It gives you the cost breakdown for all of their
Speaker 4: ingredients and about how much it is preserving. It's just
Speaker 4: it's a great site. They've got great recipes for me.
Speaker 4: I don't use my insta pot or crackpot very often.
Speaker 4: I'm scared. Here you go, I'm tired, but I'm also scared.
Speaker 4: So my one pots are generally going to be in
Speaker 4: like a sauce pan or a stir fry pan on
Speaker 4: the stove, but it's still one pot. So if you're
Speaker 4: like me, here we go. Come along with some creamy
Speaker 4: pasta chicken pasta. What I like about this one is
Speaker 4: it's super comfort food. To me, I am realizing as
Speaker 4: I go through recipes, I'm really drawn to the pastas
Speaker 4: they're great. So if you're also like me and that,
Speaker 4: then here you go the creamy pasta chicken. There are
Speaker 4: some veggies in here, but I mean, I'm not going
Speaker 4: new atrition. I'm going comfort primarily on this one. But
Speaker 4: I also like that it's not a ton of ingredients.
Speaker 4: Most of the ingredients are going to have on hand.
Speaker 4: There's some pantry staples in here, and then you've got yeah,
Speaker 4: maybe you're gonna have to get some cream, cheese and parmesan,
Speaker 4: but chances are you've got everything else on hand, which
Speaker 4: is fun. So that's a good one. Again, all this
Speaker 4: is going to be linked in the friend letter, so.
Speaker 1: Staff, and if you do the Caprice chicken salad on
Speaker 1: week one week too, you can use the rest of
Speaker 1: that pesto in this pasta. We didn't even plan that.
Speaker 3: Okay, after Wednesday, having on.
Speaker 1: Moving on after Wednesday, we have our pre Friday we
Speaker 1: have Friday Friday. It's Thirsty Thursday Soup Edition. We heard
Speaker 1: time and time again you love soups, you love to
Speaker 1: meal plant soups, love to throw them in the crock pot,
Speaker 1: throw in the inSpot. And there were actually two soups
Speaker 1: that we saw time and time again in your responses.
Speaker 1: And so those are the winners of our Soup Awards
Speaker 1: for this year's first annual Dinner Awards. Our first winner
Speaker 1: is Tortellini Soup and Delicious Love. You could actually make
Speaker 1: a big batch of tortellini and use half of that
Speaker 1: in that chicken caprese pasta or salad, make it a
Speaker 1: pasta salad, and then the other half in this tortellini
Speaker 1: soup if you love pasta like we do. But I
Speaker 1: just found a recipe from Love and Lemons. There are
Speaker 1: so many tortellini soups. I love this one because some
Speaker 1: of them will have a lot of in. Some of
Speaker 1: them will also add sausage. I think that's just an
Speaker 1: extra expense that you don't really need. The tortellini really
Speaker 1: does provide a lot of structure in this, but you
Speaker 1: can use a cheese tordlini, or you can use one
Speaker 1: with meat, or you can add some shredded chicken that
Speaker 1: you already have meal prep. Just defrost it and throw
Speaker 1: it in to make this a little higher protein. But
Speaker 1: I love this is also another way that you can
Speaker 1: use up that produce from Chili Monday. If you only
Speaker 1: want to use Chili Monday one week, you can use
Speaker 1: the other part of your produce on Thirsty Thursday Soup Edition.
Speaker 4: I love a chunky soup. Get some of that portolini
Speaker 4: in there. Here's the thing. I know that most people
Speaker 4: love soups. Got so many unpopular opinions. Soup is not
Speaker 4: my favorite. But when I you have a soup, I
Speaker 4: want to chew it. That's the thing. I want to
Speaker 4: choose something. It's not like Jill in the Morning. Jill
Speaker 4: in the Morning likes the smoothie. I want to throw
Speaker 4: everything in to my vitam X. Love my VitaminX, blend
Speaker 4: it down and drink it. That's great. That's how I'm
Speaker 4: getting my nutrients in the morning. In the afternoon evening,
Speaker 4: I want to choose something. I want to really feel
Speaker 4: like I'm getting. I'm getting my days and my money's worth.
Speaker 3: Out of mind.
Speaker 1: You don't have enough energy to chew in the morning,
Speaker 1: but by the afternoon you your mouth needs to.
Speaker 4: I'm thirsty, but I'm also hungry and I want to
Speaker 4: drink and chew. So so these are some winners, and
Speaker 4: you ask for this category. So my winner in this
Speaker 4: Thirsty Thursday Soup edition is a tortilla soup. This one
Speaker 4: comes from Natasha's Kitchen. Others agree. There's five hundred and
Speaker 4: forty eight comments and reviews. It's a five star. It
Speaker 4: looks fantastic. I also like about this is a lot
Speaker 4: of reusable ingredients, so I'm sure you're also catching on
Speaker 4: to that theme throughout this episode.
Speaker 3: And our dinner reward show.
Speaker 4: Is whatever you might have left over from Chili Monday
Speaker 4: can probably get thrown into Thirsty Thursday. If you've done
Speaker 4: Gen's hack of shredding just a crap ton of chicken
Speaker 4: and you've got that in the freezer and the fridge,
Speaker 4: that can get thrown into this again. You can throw
Speaker 4: all sorts of stuff on top of this, just to
Speaker 4: get that chew on. It's not just about drinking. It's
Speaker 4: also about yeah, not gnawing, chomp, chomping, doing some of that,
Speaker 4: just getting a nice, hearty meal. And also I love
Speaker 4: soups that you pair with other things like. That's what
Speaker 4: also makes soup approachable for me is throw some bread
Speaker 4: with it. Corn Bread got it, bread gets chips free
Speaker 4: does whatever kind of soup you can put things on
Speaker 4: the side with perfect.
Speaker 1: You know what we're adding to chili Monday is those
Speaker 1: little Jiffy boxes, the sixty nine cent box of corn bread.
Speaker 1: We get in two of those. We put in some cheddar.
Speaker 1: We're putting some dice tilepanos in and we make it
Speaker 1: some holopano chetta corn bread to go with the arch
Speaker 1: chilly soup.
Speaker 3: Oh man, and.
Speaker 1: Off right, if there's any corn bread left, we're finishing
Speaker 1: it off with our soup. And soups are so easily frozen, right,
Speaker 1: so you can make it. If there's too much, then
Speaker 1: you can, like oftentimes with soups, you've got enough for dinner,
Speaker 1: you've got enough for leftovers the next day, and you've
Speaker 1: got extra and you don't want it anymore. That extra
Speaker 1: can be frozen and then you can throw a frozen
Speaker 1: mason jar of soup in your lunch box, take it
Speaker 1: for lunch. It is probably defrosted by lunch. I don't
Speaker 1: know how late you're you're doing, but maybe defrost overnight,
Speaker 1: throw it in your lunch box and then it's fully
Speaker 1: thought out by lunchtime and it's you know, and you've
Speaker 1: got a meal to go. I would not freeze the tortellini.
Speaker 1: If you're gonna freeze the tortellini soup, I would freeze
Speaker 1: the everything and then just make it later. Make fresh tortellini.
Speaker 1: But the tortilla soup that's perfect for freezing.
Speaker 3: Yeah. Oh, we finally made it. We made it to
Speaker 3: the end of the week.
Speaker 1: Friends, We made it to Friday's Friday. We made it
Speaker 1: to Friday. And you know what if we were tired Wednesday,
Speaker 1: even more tired now. And you know what, this is
Speaker 1: a night that I might go out to eat, but
Speaker 1: not not on these two weeks. I don't need to
Speaker 1: not in no spend January. On Friday, we're pulling from
Speaker 1: the freezer. It's freezer Friday. And this is the stuff
Speaker 1: that you always have on hand in your freezer. You're
Speaker 1: looking in your freezer and you're like, how do I
Speaker 1: have so much stuff in my freezer? I rarely eat
Speaker 1: out of this, not anymore, because now on freezer Friday,
Speaker 1: you're only eating from the freezer. You're just pulling stuff
Speaker 1: and putting it in the oven. Anything that's from the freezer,
Speaker 1: you just get it on something, throw it in the oven,
Speaker 1: and eat it.
Speaker 3: What's that for you, Jen?
Speaker 1: For me, it's Chicky nuggies and sweet potato fries. It's
Speaker 1: the Costco Chick fil A imitation, not Costco Sam's Club
Speaker 1: chicken nuggets, and the red bag three pounds at a time, well,
Speaker 1: not making three pounds at a time, but that's how.
Speaker 1: And sweet potato fries. Okay, and here's my splurge. I
Speaker 1: there are not generic sweet potato fries at my Walmart,
Speaker 1: so I have to buy the name brand, and I'm
Speaker 1: okay with it because I just enjoy them so much
Speaker 1: more than regular potato fries. I love a regular potato fry.
Speaker 1: I am not above a regular potato fry, but I
Speaker 1: just love sweet potato fries. What's the name, especially the waffle.
Speaker 1: I think it's like Alexa or something. I don't want
Speaker 1: to say.
Speaker 7: That doesn't sound name brand. It's the White Back Sweet Potatoes.
Speaker 7: I think that's it all right.
Speaker 1: I could check in my freezer right.
Speaker 4: Now, so mine my winner. When I'm digging in my
Speaker 4: freezer it's gonna be plantains and one of the following
Speaker 4: burrito enchilada, taketo something I've always got something, and you know,
Speaker 4: also from Walmart, art or Aldi, you can get those
Speaker 4: really inexpensively, one of those options, your burritos, your tiketos.
Speaker 4: I really like the Goya plantains, but maduros is what
Speaker 4: the bag says on them. I've tried to make my
Speaker 4: own friends. Sometimes it works, sometimes it doesn't. What actually
Speaker 4: happened to me once when I tried to make my
Speaker 4: own plantains is they weren't quite ripe yet. But I'm like, well,
Speaker 4: here we are. We're going for it. This is what's
Speaker 4: on the meal plan. Was peeling them with my thumb,
Speaker 4: nail and thumb, and I got shoots of plantain because
Speaker 4: they like, they're not like bananas, They're not like banana peels.
Speaker 4: They've got these shards that went up and in between
Speaker 4: my thumb nail and like the flesh of my thumb. Yeah,
Speaker 4: for weeks I had plantain peels this season, and you
Speaker 4: know what, that's when I finally said enough not working
Speaker 4: on the frozen. It's actually less expensive, less time consuming.
Speaker 3: They always taste good.
Speaker 4: They're not oh no, they're actually not ripe yet, and
Speaker 4: I got splinters in my thumb. So I keep the
Speaker 4: Goya frozen Maduros on hand and some version of the
Speaker 4: other thing. And then when you're doing this and you've
Speaker 4: got that leftover sour cream from your chili Monday, you
Speaker 4: put that on top of it.
Speaker 3: So so good. Or if you don't have any of this, my.
Speaker 4: Go to you know this gen is I will make caesidias.
Speaker 4: I keep my fame, my Fiesta blend cheese in the freezer.
Speaker 4: Cheese keeps great in the freezer, especially the shredded kind.
Speaker 4: Maybe you got to pound the bag a little bit,
Speaker 4: get your aggression out to break up that cheese and
Speaker 4: make a.
Speaker 1: Yeah, and put it with I put some plapanios in there,
Speaker 1: leftover from those jalapeno corn bread on Monday. I love Okaesidia.
Speaker 1: Alexia is the brand of sweet potato fry. I was
Speaker 1: very close. And I will say so, I'm actually not
Speaker 1: one to keep like burritos or tiqutos or anything in
Speaker 1: the in the freezer, but I actually love tamales and
Speaker 1: I will eat tamales in the freezer, and yeah, and
Speaker 1: I will sometime. I honestly, I could eat tomales just
Speaker 1: like buy themselves, just like I'm not on them. But
Speaker 1: the rest of my family requires sides. So I think
Speaker 1: last time I made them, I I cooked some chicken
Speaker 1: on the side of the chicken tomali. I just love tamale's.
Speaker 1: I love them. I don't know what amazing They're so good.
Speaker 4: Well, we got through Friday night and now it's Saturday.
Speaker 4: We're digging deep into the weekend, and you know what,
Speaker 4: we might have been able to sleep in most likely not,
Speaker 4: but still no energy or motivation to cook. We might
Speaker 4: have energy for other things. We're going out, or we're
Speaker 4: staying home, we're doing things on our task list, or
Speaker 4: we're getting together with friends, whatever it is, we still
Speaker 4: don't want to cook. So its sheet yeah Saturday. We're
Speaker 4: gonna make it pan Saturday. Get a piece of sheet
Speaker 4: paan for dinner.
Speaker 1: All right. Just because it's sheet pans Saturday, doesn't mean
Speaker 1: it has to be lame pan Saturday. You can make
Speaker 1: really good sheet pan meals, and this sheet pan pizza
Speaker 1: from budget bytes is an example. So yes, we love
Speaker 1: budget Bytes. We did way back in the day, episode
Speaker 1: seventy nine, our favorite frugal recipe blogs. It was another
Speaker 1: award show like this Budget Bites on there that was
Speaker 1: like twenty nineteen. They're still one of our favorite food blogs.
Speaker 1: And I love this sheep hand pizza. So I will
Speaker 1: never make my own pizza dough again. It just takes
Speaker 1: too much time. And same with pie crust. I will
Speaker 1: the frozen pie crust is so good, come at me, bakers,
Speaker 1: but I'll never make a pie crust again. Like I'll
Speaker 1: make a pie, but not a crust. And the same
Speaker 1: goes with pizza. And you can put like literally throw
Speaker 1: this thing down, sauce, cheese, whatever toppings you have left
Speaker 1: over in your fridge from the week. This is what
Speaker 1: Saturday is all about, is using up the stuff from
Speaker 1: the week, and we're just throwing things on it. This
Speaker 1: one in the picture jalapenios on it, halpenias and Pepperoni's
Speaker 1: right there.
Speaker 8: You go.
Speaker 1: You already had pep, You already had halapenios, You had
Speaker 1: pep from sharcotery week. Yeah, okay, so this is customizable.
Speaker 1: Kids can get involved. It's on a sheet pan. It
Speaker 1: is not as hard as you think. If you are
Speaker 1: just buying some pre made dough. Honestly, you don't even
Speaker 1: need to buy pre made dough Saturday. If you're not
Speaker 1: doing anything. There's the recipe for the crust is on here.
Speaker 1: It just requires a little bit of instant yeast. So
Speaker 1: do it. Try it out once, Try it out once.
Speaker 4: Wow, I'm feeling so motivated and inspired. Mine is sheet
Speaker 4: pan chicken piheitas. Can you notice the theme for me?
Speaker 4: I really love those Mexican style dishes.
Speaker 3: And you know what, it helps.
Speaker 4: When you're cooking in one style of food, then you've
Speaker 4: got a lot of reusable ingredients throughout the week. Sometimes
Speaker 4: I will kind of make my meal plan based on themes,
Speaker 4: and that will help to make sure that you're using
Speaker 4: up these different ingredients, even if they're a little bit
Speaker 4: more specialty. So this one we will get the link.
Speaker 4: It's not entirely where Oh are you fixing the link?
Speaker 3: Thank you?
Speaker 1: Yeah, I'm fixing the link.
Speaker 3: Yeah.
Speaker 4: So, but essentially, this is your It's your chicken, onions, peppers,
Speaker 4: and your spices over top of it, all on one pan,
Speaker 4: straight into the oven. And then when it comes out
Speaker 4: of the oven, you're throwing that on a tortilla with
Speaker 4: your sour cream and with whatever, oh they're toppings. You
Speaker 4: want your cheese your sliced raw halapinos, if you still
Speaker 4: have any left.
Speaker 3: And one of.
Speaker 4: The things that I love to do with this because
Speaker 4: this is a regular for me, when I make these spices,
Speaker 4: I'm adding all of the different spices together for that
Speaker 4: fajeita seasoning. I'll make strap batches of it and put
Speaker 4: it into one of my glass containers in my kitchen
Speaker 4: that I can use in the future. So that's one
Speaker 4: of the most time consuming pieces I think for me,
Speaker 4: is blending all of these different spices. It's an ate
Speaker 4: of that and a quarter teaspoon of this and a
Speaker 4: half teaspoon of that. But if you can batch it,
Speaker 4: then that makes doing these fijidas or yeah, anything else
Speaker 4: that kind of calls for this type of seasoning in
Speaker 4: the future, You've already got it prepped.
Speaker 3: That makes it so so fast.
Speaker 1: We didn't plan this, but one of the ingredients for
Speaker 1: the sheet pan fihidas is baby bell peppers and those
Speaker 1: are actually my favorite favorite topping for pizza, and so
Speaker 1: I will bake them while the ovens actually like heating up,
Speaker 1: and so they're a little bit sauteed. Because I like
Speaker 1: my peppers and onions very cooked. I don't like them
Speaker 1: raw at all. But if you switch these around and
Speaker 1: you cook all of your peppers during faheta time and
Speaker 1: then save the other peppers for next week's sheet pan pizza,
Speaker 1: just throw them in the freezer, freezer freezer, and you're
Speaker 1: good to go. It's repurposing. All right.
Speaker 4: Well, we've had a really great week and we're coming
Speaker 4: to the end. It's still the weekend, but now we're
Speaker 4: prepping for the next week.
Speaker 3: So we're tired. We're fully aware that Monday's stumming.
Speaker 1: We got those Sunday scaries, y'all, and we are meal
Speaker 1: planning for our next two weeks, right, and so I'm
Speaker 1: not picking groceries up to like Sunday afternoon Monday morning.
Speaker 1: So Sunday is pantry Sunday. And you know what's a
Speaker 1: great thing. You can switch sheet pans Saturday and pantry Sunday.
Speaker 1: If you do your grocery shopping like earlier and Sunday,
Speaker 1: you can do your pantry on Saturday and your sheet
Speaker 1: pan on Sunday. It's it's versatile. This is whatever you
Speaker 1: call the ward ceremony. Yeah, but for us, it's pantry Sunday.
Speaker 1: We're using pantry staples. We're using what we got. We're
Speaker 1: not planning for Sunday. We are planning not to plan
Speaker 1: on Sunday. Right, We're letting Sunday come at us and out.
Speaker 1: We're letting Sunday tell us what to eat, right, and
Speaker 1: we're planning to eat from the pantry.
Speaker 3: So for my might be cereal, that's fine.
Speaker 1: It might be cereal. It might be cereal, right, it's okay.
Speaker 1: For my contribution, what I always go to when I'm
Speaker 1: using just pantry staples is Spanish rice and beans, or
Speaker 1: so Spanish rice and beans uses like like the pinto beans.
Speaker 1: Sometimes I'll use black beans, but I are not pintobeans.
Speaker 1: I'm sorry, kidney beans, I'm so sorry. So I love
Speaker 1: a beans and rice. It is my son's favorite favorite
Speaker 1: dinner and it's so easy. So we've got all of these,
Speaker 1: like canned goods. Right, So we've got vegetable or chicken
Speaker 1: broth which I use to concentrate that I keep in
Speaker 1: the fridge. We've got our canned kidney beans, our canned
Speaker 1: fire roasted tomatoes, are white rice that's always there, A
Speaker 1: bunch of different spices. So these are all things that
Speaker 1: I have on hand. Slice green olives. I will get
Speaker 1: the slice green olives that have the halapano inside. You
Speaker 1: don't have to. I think you're noticing a theme with me,
Speaker 1: But I love a good I also love a good jambalaya,
Speaker 1: but that's not a pantry meal. So beans of rice mine.
Speaker 4: You all know this, if you have, if you've been
Speaker 4: a member in our membership, if you've gotten the letter,
Speaker 4: if you've really just interacted with me at all, you
Speaker 4: know fried rice. It's my go to. I'm gonna make
Speaker 4: some fried rice. Rice is a pantry staple for me.
Speaker 4: But also if you, too, like me, will put chili
Speaker 4: over top of rice, you've already got some made. You
Speaker 4: don't even have to dig in your pantry. You just
Speaker 4: dig into your fridge, pull out that leftover rice. And
Speaker 4: then what you're also gonna do is pull out some
Speaker 4: of that frozen veggie mix that you've got in a bag,
Speaker 4: because you're smart and you know that frozen veggies are
Speaker 4: just as nutritious as fresh veggies, and they're already chopped
Speaker 4: and prepped for you, and they're one of the least
Speaker 4: expensive things you can buy from the grocery store. So
Speaker 4: just always have a bag of frozen veggie mix and
Speaker 4: That's all you really need is rice, frozen veggies. You
Speaker 4: can use this recipe as a guide. It comes from
Speaker 4: give me some oven. It's my face favorite frozen or
Speaker 4: fried rice recipe. But I don't use obviously the fresh veggies.
Speaker 4: I just when it says here's the veggies you use,
Speaker 4: I just pull out my bag of frozen veggies and
Speaker 4: I'm like, here's the veggies I'm using.
Speaker 1: Yeah, that's almost with any recipe for me.
Speaker 4: Yeah, pretty much. You need soy, sauce and garlic to
Speaker 4: add to it. For me, those are some pantry staples.
Speaker 4: If you have leftover chicken, you can add that into this.
Speaker 4: You don't need to an egg. Calls for an egg,
Speaker 4: egg or two for some protein. Oh, this is such
Speaker 4: a good one. This one freezes too. I know people say,
Speaker 4: don't freeze rice.
Speaker 3: I do it. I freeze it. I freeze everything.
Speaker 1: I have rice in my freezer right now, Like it's
Speaker 1: rice from the store, So the store freezes it. Why
Speaker 1: can't we right? Oh, thank you so much for attending
Speaker 1: the first Annual Dinner Awards from the Frugal Friends podcast.
Speaker 1: We hope that you will honor our honorees by making them.
Speaker 4: Yes, and you can make them by getting the friend
Speaker 4: letter Frugal friendspodcast dot com. Sign up for that newsletter.
Speaker 4: You're going to get all of these recipes to your email,
Speaker 4: and then you can respond to that email and tell
Speaker 4: us what's your favorite. What do you want to see
Speaker 4: on the next Dinner Award show? Because this is it's
Speaker 4: the first one we've done, but it's going to be annual.
Speaker 4: We love dressing up. We love putting on our Kirkland
Speaker 4: and talking about.
Speaker 1: Food, sweatpants and hoodies and like our Kirkland streetwear and
Speaker 1: coming out here and meal planning, our yard sale clothing.
Speaker 4: Absolutely, you know what else we love. We love coming
Speaker 4: out and you're dressing up for not just.
Speaker 1: Every year, but every day.
Speaker 9: Honestly, it's the bill that's right.
Speaker 10: It's time for the best minute of your entire week.
Speaker 10: Maybe a baby was born and his name is Williams.
Speaker 10: Maybe you've paid off your mortgage, maybe your car died
Speaker 10: and you're happy to not have to pay that bill anymore.
Speaker 10: That bills, Buffalo bills, Bill Clinton, this is the bill
Speaker 10: of the week.
Speaker 8: Hi Jen, Hi Jill. My name is Kelly, and my
Speaker 8: bill of the week is my dad.
Speaker 3: Bill. He is the definition of frugal.
Speaker 8: He taught me everything that I literally know to this day.
Speaker 1: I grew up on a farm.
Speaker 8: We grew our own food, we raised our own meat.
Speaker 8: He was very adamant about shutting off the lice and
Speaker 8: reusing everything. And he is.
Speaker 5: The frugal Bill that I would like to dedicate this
Speaker 5: week too. I've been trying to get him to call in,
Speaker 5: but he won't, so I am calling in for him.
Speaker 5: So here's my dad, Bill, the frugal friend and father
Speaker 5: of the week.
Speaker 1: He's our mascot, Kelly. Tell him he's our mascot.
Speaker 4: If you won't call in, hopefully he'll at least listen
Speaker 4: to us. Honoring Kelly's dad named Bill. You're an industrious one.
Speaker 4: You raised a good one. Also, I love all of
Speaker 4: those different way to go Bill and the frugality that
Speaker 4: leads to life could chew wow.
Speaker 1: Way to go, Kelly, Way to go, Bill, good stuff
Speaker 1: all around.
Speaker 4: We love a person named Bill, and we always say,
Speaker 4: if your name is Bill, it doesn't even matter what
Speaker 4: you're doing, how you found yourself here, just call in.
Speaker 4: But man, is this is this a sweet, sweet, glorious
Speaker 4: surprise that this Bill, this person named Bill, is just
Speaker 4: a frugal gem.
Speaker 3: You didn't have to be, you chose to be.
Speaker 4: You cultivated a mindset and a lifestyle that is stewarding
Speaker 4: your resource as well. And we couldn't be more ecstatic.
Speaker 4: Thanks Kelly for sharing about your dad. If you all
Speaker 4: listening have a dad named Bill, a son named Bill,
Speaker 4: brother uncle? What other kinds of relationships are there? Husband
Speaker 4: named Bill?
Speaker 3: Let us know about it is Bill.
Speaker 4: If you can't poke and prod them into calling us,
Speaker 4: that's fine. You can call on their behalf and just
Speaker 4: talk about them. We can talk about them behind their back,
Speaker 4: and that's what we love to do here. Or if
Speaker 4: you've paid off Bill, whatever whatever else, it's Bill profriendspodcast
Speaker 4: dot com slash Bill. We are ready for whatever you
Speaker 4: have for us, and now it's time for.
Speaker 1: All Right, So what's a dish you've been meaning to
Speaker 1: try making but haven't yet? And I I couldn't come
Speaker 1: up with one for this one because I you're tired,
Speaker 1: just I'm tired.
Speaker 11: I'm tired, and I I make a lot of different things,
Speaker 11: and I make them pretty quickly, right like I'll see
Speaker 11: something and it immediately goes on my meal plan.
Speaker 1: I'll make it the next week.
Speaker 6: So like, I there, I don't know. I here's something
Speaker 6: I'm not really meaning to try. I would love to
Speaker 6: do this one day, but I'm never going to do
Speaker 6: it at home. I'd like to make fresh pasta. Oh,
Speaker 6: I would love to go somewhere that has the tools
Speaker 6: to do that, because I'm going to buy the stuff
Speaker 6: to do it. I'm not going to buy cheap stuff
Speaker 6: because it's just harder to do. I want to make
Speaker 6: fresh pasta with quality stuff, tools and ingredients and learn
Speaker 6: from somebody who makes fresh pasta often.
Speaker 4: So I'd like that beautiful goal and dream. Yeah, thank you, Wow,
Speaker 4: we used to make you're reminding me. My grandmother is
Speaker 4: Polish and we make pierogis at least once a year,
Speaker 4: and with leftover it's basically the Polish style of Ravioli's.
Speaker 4: I mean every culture kind of has their version of this,
Speaker 4: where it's a version of a homemade pasta than that
Speaker 4: you fill with something else, usually cheese, and with the
Speaker 4: leftover dough. We would make pasta, but never with tools.
Speaker 4: We just roll it out, slice it, boil it and
Speaker 4: that's fun too. I could do that with you, but
Speaker 4: that's not quality tools. That's just me with a rolling
Speaker 4: pin and a knife.
Speaker 1: Yeah, I know it's possible for me to do it
Speaker 1: without tools. But if I'm gonna make like if it's
Speaker 1: between like that and just I have like six pounds
Speaker 1: of dried spaghetti in my pantry, I want to If
Speaker 1: I'm not going to do it right, I don't want
Speaker 1: to do it at all.
Speaker 4: Okay, Okay, heard mine is since I'm in my sour
Speaker 4: dough era, everyone are I'm three and a half years
Speaker 4: late to this trend, but I'm here, Okay, I do
Speaker 4: everything a little bit late. I got my smartphone seven
Speaker 4: years after after what would have made sense. I still
Speaker 4: don't understand Instagram, so maybe, and three and a half
Speaker 4: years later, I'm doing sourdough, but I only have made
Speaker 4: bread because you know me, I just love bread. And
Speaker 4: so if I've got an opportunity to interact with my
Speaker 4: sour dough, it's gonna be bread always. And I don't
Speaker 4: really want to experiment yet because I'm loving the beautiful,
Speaker 4: warm loaves that I'm making. However, eventually I do want
Speaker 4: to try making sourdough pretzels. I think you can do
Speaker 4: that with your discard. Boy, am I going to get
Speaker 4: a lot of emails? About that, not angry emails. Just
Speaker 4: I know the sourdough community is strong. I mean, feel
Speaker 4: free to email me about sourdough like whatever you have
Speaker 4: to say.
Speaker 1: Yeah, if you have a good sourdough pretzel recipe, send
Speaker 1: it to Jill at Google friendspodcast dot com.
Speaker 3: Oh yeah, that'd be so kind. Thanks everyone.
Speaker 1: Yeah, I do want to make sourdough bread with you.
Speaker 1: That is something I do want to do with you.
Speaker 1: I don't want my own sourdough Starter. I know you're
Speaker 1: giving it out. I don't want it. I would like
Speaker 1: to make bread with you.
Speaker 4: I won't do that to you. All right, let's do
Speaker 4: that this week. I'll thanks Starter.
Speaker 1: To care for. I'm maxed, I'm tired. We're tired, Jill,
Speaker 1: I'm tired. If you're tired too. I hope that you
Speaker 1: got a lot of enjoyment and use out of this
Speaker 1: two week meal plan. Again, all links are going to
Speaker 1: be in the friend letter tomorrow and we will eventually
Speaker 1: get it up on our Instagram page too. So thank
Speaker 1: you so much for listening. We love, love, love reading
Speaker 1: your kind reviews, and we especially love this one from
Speaker 1: a friend of Jill. And I'm gonna let her read it.
Speaker 4: Yay, Chelsea Sourman, you are a gem and a beautiful
Speaker 4: goddess that she gives two thumbs up, says great podcast.
Speaker 4: I love the humor and realness of Jen and Jill
Speaker 4: as they shared tips that are actually useful and easy
Speaker 4: to start implementing. Thanks Jay and Jay for changing the
Speaker 4: world one wallet at a time. Maybe we all spend
Speaker 4: less and vacation more. Cheers Chelsea. I did not go
Speaker 4: to her or force her into leaving this review, nor
Speaker 4: did I steal her phone and write this review.
Speaker 3: I know that sounds sarcastic like I did. I did not.
Speaker 4: She did this of her own volition and I'm so
Speaker 4: thrilled to be reading it now.
Speaker 3: Thanks Chelsea.
Speaker 1: Yes, thank you, Chelsea. We love it when our friends
Speaker 1: leave reviews, and you're all our friends if you're listening
Speaker 1: to this, so please, if you enjoyed the show, take
Speaker 1: a minute to leave a rating a review. If you
Speaker 1: like this episode, specifically say it so the potential new
Speaker 1: listeners know which episodes are the best to queue up
Speaker 1: for them.
Speaker 3: Thanks everyone, see you next time.
Speaker 1: Frugal Friends is produced by Eric Sirianni Jill. I just
Speaker 1: have to laugh. I've been thinking about this. I wasn't
Speaker 1: going to say it, but I was like, if I'm
Speaker 1: still thinking about it, it's Tuesday, this happens Saturday. If
Speaker 1: I'm still thinking about it, We're gonna talk about it in
Speaker 1: the after show. So thank you so much for inviting
Speaker 1: us to the boat parade on Saturday. It was It
Speaker 1: would have been so fun to go with you next time.
Speaker 1: Maybe if you think about.
Speaker 12: It a little earlier than fifteen minutes before it starts,
Speaker 12: I would I mean, we would not have been able
Speaker 12: to go because we were removing wallpaper.
Speaker 1: I understand this, But at I got your text at
Speaker 1: five forty, I look down and she's like, Hey, we're
Speaker 1: going to the boat parade downtown, downtown, golf court granted,
Speaker 1: golf court granted, golf courts Downtown is much quieter, but still,
Speaker 1: and she's like, it starts at six. And then I
Speaker 1: look at the time and it is by forty five
Speaker 1: and I have two children. I have two children. I yeah,
Speaker 1: I mean, I'm so down to do things last minute
Speaker 1: because I appreciate being invited anywhere. I'll drop anything for
Speaker 1: anyone as long as I have at least an hour's notice,
Speaker 1: preferably two to three.
Speaker 4: I was wondering if you're gonna be a hard time
Speaker 4: about that. No, to be fair, I'm pretty sure I
Speaker 4: did text at five forty. I think it was twenty minutes. Notice.
Speaker 4: Uh oh, you can go back and fact check me.
Speaker 1: Cant I can I have the receipts. Okay, I want
Speaker 1: the receipt seats.
Speaker 3: Now here's the thing. I fly by.
Speaker 1: Oh it is by forty. I guess I didn't get it.
Speaker 1: I guess I didn't get it on my watch until
Speaker 1: forty five. Okay, it's delayed.
Speaker 3: I fly by the seat of my pants.
Speaker 4: I probably didn't know an hour beforehand if I was
Speaker 4: going to be going to the boat parade or not.
Speaker 1: I didn't think he did. And in my head, I
Speaker 1: was like, she just decided. I mean in my head,
Speaker 1: I was like, this gem of a human just decided
Speaker 1: she's going to the Gulf Court boat parade just like
Speaker 1: a few minutes ago. And she's like Jen's and Golf
Speaker 1: Court all innte her And I'm like, that's a gem.
Speaker 1: That's you being a gem. And I'm like it's me though,
Speaker 1: with two kids.
Speaker 4: Yeah no, no, it's totally fair. But I felt like
Speaker 4: better late than never, because if you are just kind
Speaker 4: of like wrapping up, sitting around and you can throw
Speaker 4: your kids in the car, or like walk there. I
Speaker 4: don't know, I forget how far you are from from.
Speaker 1: I will not walk. I got four eight month old
Speaker 1: and a four year old.
Speaker 3: Who goes for a stroller. They make scrollers for that gem. Yeah,
Speaker 3: but I also you.
Speaker 4: Are the gem of knowing all the free things that
Speaker 4: are happening in the community. So I was also like,
Speaker 4: surely she knows that this is happening this weekend. She's
Speaker 4: removing wallpaper. She might not want to be tempted again
Speaker 4: with this, but you know what, maybe she needs a
Speaker 4: break and I'm just gonna let her know that I'm
Speaker 4: going to be there.
Speaker 1: I live and I'm to join. I'm happier that you
Speaker 1: let me know versus not. We actually went to the
Speaker 1: Saint Pete Beach boat parade the week before. Oh no,
Speaker 1: so we did get a boat parade in Yeah, you
Speaker 1: got to do a boat parade if you live on
Speaker 1: the coast, like, you got to do at least one
Speaker 1: holiday boat parade. And I think Gulf Ports was probably better.
Speaker 4: I think it was really fun and so low key.
Speaker 4: I will say you would have been fine to have
Speaker 4: taken an hour, because by the time the boats actually
Speaker 4: came up to the water side where we were, it
Speaker 4: wasn't until about seven o'clock.
Speaker 1: M okay, yeah. The Saint Pee Beach ones started right
Speaker 1: at I think it was six six thirty and it
Speaker 1: lasts for fifteen minutes. It was not great. Yeah, okay, nobody, Yeah,
Speaker 1: I'm yeah, you're just like a fly on the wall
Speaker 1: in our conversation. But I was covered in wallpaper adhesive
Speaker 1: at that time. Yeah, you know, but before and after
Speaker 1: pictures to come to social media then.
Speaker 4: Yes, yes, we've been talking about our renovations for all
Speaker 4: of the time that we've been doing renovations, which is
Speaker 4: about three and a half years, and we're finally going
Speaker 4: to be ready to give you some before and afters.
Speaker 1: Yes, we can't wait for.
Speaker 4: That, which Chelsea Soerman loves. Speaking of my friend who
Speaker 4: left us a review, please also leave us a review.
Speaker 4: If you're like Chelsea Sermon, you're like before and afters,
Speaker 4: follow us on Instagram.
Speaker 1: Yes, yes, all right, see yeah, okay, bye,