Speaker 1: How to save money on meat at the grocery store
Speaker 1: with Jenny Mittich.
Speaker 2: Welcome to the Frugal Friends podcast, where you'll learn to
Speaker 2: save money, embrace simplicity, and live a life here your
Speaker 2: hosts Jen and Jill.
Speaker 1: Welcome to the Frugal Friends podcast. My name is Jen,
Speaker 1: my name is Jill. And today we are focusing specifically
Speaker 1: on meat, which tends to be the most expensive part
Speaker 1: of your grocery bill. And we're not just saying buy
Speaker 1: a whole cow or get a deep freezer. Actually those
Speaker 1: are none of our recommendations. We're giving recommendations for normal
Speaker 1: people who have normal freezers.
Speaker 3: This is also a little funny coming on the tales
Speaker 3: of our last episode, which was going plant based on
Speaker 3: a budget, and so we just want to remind you
Speaker 3: that we're here to bring you the radical middle.
Speaker 4: We are not.
Speaker 3: Doing either one of these kind of diets on either
Speaker 3: extreme of the spectrum, but it is worth understanding what
Speaker 3: are the different ways that we could save money. We
Speaker 3: know that a lot of people have different dietary restrictions,
Speaker 3: so we're trying to kind of cover all of our
Speaker 3: bases here, but specifically in this episode, talking with somebody
Speaker 3: who eats primarily meat.
Speaker 4: And so she knows a lot about how to save
Speaker 4: money on meat.
Speaker 3: So yeah, if you're here with us want to know
Speaker 3: how to save on protein, you're in the right place.
Speaker 1: But first, this episode is brought to you by Summer. Summer,
Speaker 1: summer time. That's all I can sing of that copyright,
Speaker 1: But it is brought to you by Summer. We are
Speaker 1: on the heels Memorial Days over, and we are here
Speaker 1: for summer, and we want you to have the healthiest
Speaker 1: summer you can. So that's why June's challenge in the
Speaker 1: Monthly Money Challenge membership is the Healthy Summer Challenge. It
Speaker 1: is a Bingo style challenge, so it's got different different
Speaker 1: tasks for you to do that will help you stay
Speaker 1: healthy on a budget, because I think that is everybody's
Speaker 1: biggest question to us when it comes to groceries, is
Speaker 1: I want to save money on groceries, but I don't
Speaker 1: want to sacrifice being healthy. So we've got this episode,
Speaker 1: last week's episode or our last episode, and this challenge
Speaker 1: coming for you, and we want to give you fifty
Speaker 1: percent off of June's Healthy Summer Challenge. Head to Frugal
Speaker 1: friendspodcast dot com, slash challenge and at checkout enter the
Speaker 1: code Summer Summer and that'll get you fifty percent off
Speaker 1: of your first challenge in the membership and have a
Speaker 1: healthy summer on a budget.
Speaker 3: I'm still making the Summer challenge actually as we speak.
Speaker 3: So now I know what you hope.
Speaker 4: Will be in it.
Speaker 1: Yep, i'd put it.
Speaker 4: It will be Bengos style.
Speaker 1: I already put it in the asana task Jill. I
Speaker 1: said this would be a great idea, and you didn't
Speaker 1: say no, and so I just assumed that you didn't
Speaker 1: disagree with me, and you thought made it that far.
Speaker 4: But here we go.
Speaker 3: It'll be a Bingo style, all right, Chen said it,
Speaker 3: I'll do it.
Speaker 4: Here we go.
Speaker 1: I love our relationship. So if you're looking for more
Speaker 1: ways to save money on groceries, we have a lot
Speaker 1: of episodes on it. We have been doing this year
Speaker 1: specific categories in groceries. So today we've got meat. Last
Speaker 1: episode we had plant based, we have had takeout, we
Speaker 1: have had an overall an update on our overall groceries.
Speaker 1: Upcoming we will have organic food. So if you have
Speaker 1: a request, a specific request for a groceries episode, let
Speaker 1: us know. If you're on the Friend letter. Just respond
Speaker 1: to the front letter and we will definitely take that
Speaker 1: into consideration when we are adding episodes throughout the year.
Speaker 1: But I think our ultimate guide to frugal grocery shopping
Speaker 1: what we just did episode four ninety nine and then
Speaker 1: episode four thirty three tips for grocery shopping on a budget.
Speaker 1: And you'll notice at the very beginning of the episode,
Speaker 1: I didn't say the episode number. I've heard you and
Speaker 1: I've heard those aren't helpful, and so we've taken them away.
Speaker 1: No more episode numbers, no more episode number.
Speaker 3: Only we will know how many episodes we've released in
Speaker 3: our lifetime.
Speaker 1: Will keep track of them for you, and all you
Speaker 1: do is you search the title and it will it
Speaker 1: should come up for you in your podcast player. I
Speaker 1: think Spotify is a little better on the search front
Speaker 1: than Apple podcasts, but you let us know you're the
Speaker 1: easiest way you have found to found find our episodes,
Speaker 1: and that is what we will start recommending.
Speaker 4: Yeah, I mean there's also always show notes.
Speaker 1: There is always well, yes, we will have these episodes
Speaker 1: linked in this episodes shows. Yeah, that's always an option.
Speaker 4: All right, Well, let's get into it.
Speaker 3: Talk with Jenny, who is the owner of or the
Speaker 3: on Instagram at Mama Mitich. She's on YouTube. She's talking
Speaker 3: all about her meat eating lifestyle and she's given us
Speaker 3: tips on how to save.
Speaker 1: Yeah, and we'll preface this with Jenny does talk about
Speaker 1: the carnivore diet. She does practice that diet. We are
Speaker 1: not nutrition influencers or podcasters, so we don't promote any
Speaker 1: particular type of lifestyle or diet. But we thought we
Speaker 1: saw her videos on YouTube about buying meat on a
Speaker 1: budget and thought they were really good. And who better
Speaker 1: to tell us how to save money on meat than
Speaker 1: somebody who's buying meat very frequently, so yeah, and does
Speaker 1: not have a big house or a deep freezer or
Speaker 1: enough space to raise their own cows for slaughter. Jenny
Speaker 1: was a wealth of information that's very accessible. But yeah,
Speaker 1: we just wanted you to know that we're not promoting
Speaker 1: any particular type of diet. We're just really looking for
Speaker 1: the people who know the most about saving in the
Speaker 1: places they're experts on.
Speaker 3: We love interviewing experts on their particular area as it
Speaker 3: relates to money saving.
Speaker 4: So let's do it. Let's talk to Jenny.
Speaker 1: Jenny, Welcome to the Frugal Friends podcast. We're so excited
Speaker 1: to have you and talk about this topic that we
Speaker 1: haven't gone in depth on before.
Speaker 3: So you know a ton about purchasing meat and we
Speaker 3: want to hear all of your expertise on this. So
Speaker 3: just to kick it off for the people who don't
Speaker 3: have a deep freezer, because I think that's like a
Speaker 3: main way that a lot of people say how to
Speaker 3: save on meat. But if you don't have a deep freezer,
Speaker 3: what would you say is the best way to be
Speaker 3: able to save money on your protein when shopping?
Speaker 5: Yeah, so everyone has a regular freezer, so I think
Speaker 5: kind of just clearing that out and having space for
Speaker 5: the meat in the first place. I feel like when
Speaker 5: I go into my freezer now it's very organized, but
Speaker 5: before I just had a bunch of like half eaten
Speaker 5: bags of vegetables and like just random things in there.
Speaker 5: So I think the first step is just cleaning it out,
Speaker 5: making the space, and then after that, you don't you
Speaker 5: just have to kind of search out the deals and
Speaker 5: make sure you don't have a ba A and then
Speaker 5: make sure you have a vacuum sealer so that you're
Speaker 5: keeping the meat fresh for a long period of time.
Speaker 5: But yeah, I think that's probably a good place to start.
Speaker 5: And then you need to figure out what are your
Speaker 5: favorite cuts of meat, because I know when I'm searching
Speaker 5: at the grocery store, there's a lot of things that
Speaker 5: are on sale, but I'm like, am I going to
Speaker 5: eat that? Am I just buying that because it's on sale?
Speaker 5: So I always kind of just go with my staples
Speaker 5: and that's what I put into the freezer.
Speaker 3: What stores have you found can offer the best prices
Speaker 3: on the meat that we're buying.
Speaker 5: Well, I'm in the Chicagoland area, so we have jewel
Speaker 5: Oscos and they have incredible meat deals. Incredible every week
Speaker 5: there's one cut that is just deeply discounted. Sometimes it's
Speaker 5: like a pork shoulder I got for ninety nine cents
Speaker 5: a pound. Just recently for Easter, they had the rib roasts,
Speaker 5: you know, five ninety nine pound, which is insane. You
Speaker 5: can just cut those into ribbi steaks. You don't have
Speaker 5: to do the whole you know, prime rib or anything
Speaker 5: like that. So that's kind of where I go for
Speaker 5: my best meat deals.
Speaker 1: Nice and for anybody that doesn't have one of those,
Speaker 1: are there any like kind of nationwide stores that you
Speaker 1: might push people to sure.
Speaker 5: I mean, Aldie is great. I typically don't do a
Speaker 5: lot of meat from Walmart. I think they're overpriced. Surprisingly interesting,
Speaker 5: but yeah, very much so. You would you would think
Speaker 5: it wouldn't be right, but Walmart overpriced, Target overpriced. I
Speaker 5: really like local international grocery stores in my area. I'm
Speaker 5: in the Chicagoland suburbs, so we have a lot of
Speaker 5: different grocery stores to go to, and there's one grocery
Speaker 5: store in particular I go to. It's local. There's like
Speaker 5: probably two of them in my area. But it's got
Speaker 5: a huge produce section but also an amazing meat section,
Speaker 5: and they have some banging prices on meat that are
Speaker 5: like always good, always good. Even with the the inflation
Speaker 5: and all the price increases with all that stuff, they've
Speaker 5: remained a really good option. So I think for anybody
Speaker 5: in whatever area they're in, you need to figure out
Speaker 5: and scout out all of the possible stores around you,
Speaker 5: not just the stores you would normally go to. You know,
Speaker 5: get out of your comfort zone, go check out these
Speaker 5: other little places and see what's available, because you might
Speaker 5: find a couple of awesome deals. I mean I'm shopping
Speaker 5: at like five or six different grocery stores. Maybe once
Speaker 5: a month, I do a big shop and I'm getting
Speaker 5: all the meat that I need for the month, or
Speaker 5: most of it, and I'm, you know, I get this here,
Speaker 5: I get this here, I get this here, And that's
Speaker 5: kind of how I'm able to save a lot of money.
Speaker 4: Yeah, that's such a good point to not just assume.
Speaker 3: I think we would assume Walmart's gonna have cheap prices
Speaker 3: and the local store is going to hike them up.
Speaker 3: But it depends product to product. You might find that
Speaker 3: your meat is going to be far more affordable. And
Speaker 3: I can anecdotally corroborate that there is a local grocer
Speaker 3: kind of near us, like thirty five minutes away, and
Speaker 3: they have phenomenal meat prices. So yeah, just getting out
Speaker 3: and shopping around it could be worth it, especially if
Speaker 3: you can stock up, if you've if you have cleaned out,
Speaker 3: even just your regular freezer and not your deep freezer.
Speaker 1: Yeah, and even if you're not going to do five
Speaker 1: to six stores a month, like just getting out and
Speaker 1: knowing what's out there so you can be sure like, hey,
Speaker 1: I had never even heard of this local international grocer
Speaker 1: and their prices were lower than where I'm normally going.
Speaker 1: So maybe it's not the lowest every single week, but
Speaker 1: you can be confident that you know, maybe three out
Speaker 1: of five weeks it's going to be the lowest, and
Speaker 1: that helps support buying local. This is one of the
Speaker 1: things we tell our people do all the time.
Speaker 5: What about Costco?
Speaker 1: Do you find Costco has deals?
Speaker 5: I love Costco. I'm obsessed. I have a Costco that's
Speaker 5: very close to my house and that is where I
Speaker 5: get my whole ribbis. So if you go to Costco,
Speaker 5: you can buy a whole ribbi. It's like manywhere between
Speaker 5: eighteen to twenty two pounds, and I just cut it
Speaker 5: myself and then I cut off the extra beef fat
Speaker 5: and I save that so I can render my own
Speaker 5: tallow for cooking. So that's really nice. But typically the
Speaker 5: whole ribbi is two to four pounds excuse me, two
Speaker 5: to four dollars cheaper per than the pre cut ribbi.
Speaker 5: It's the exact same thing, but if you just do
Speaker 5: a little bit of the cutting, you save money. That
Speaker 5: varies across the United States. You can also get at
Speaker 5: cost Co business center. Have you ever been to one
Speaker 5: of those?
Speaker 1: I have not, but I have heard rumors of it.
Speaker 1: Please tell me about They're amazing.
Speaker 5: They're amazing. So any cost Co member can go to
Speaker 5: a cost Co Business Center. You do not need to
Speaker 5: have a special membership, so just go use your normal
Speaker 5: cost Co card. You go in there and their meat
Speaker 5: section is just like, oh my god, amazing. They have
Speaker 5: so many different cuts of meat. They had like beef tongue.
Speaker 5: They had huge boxes of chicken thighs, bone in, skin
Speaker 5: on drum ease for much much cheaper than you're going
Speaker 5: to get it anywhere else. Their whole ribbis I think,
Speaker 5: were like a dollar cheaper than your normal cost code
Speaker 5: because they're more for like food service, right, but you
Speaker 5: can access it. You can get a whole goat, you
Speaker 5: can get a whole pig. It's insane. The Costco Business
Speaker 5: Center it's about like forty five minutes from my house,
Speaker 5: so I don't go very often, but it's good to
Speaker 5: know that it's there that.
Speaker 1: If you're near one of those, then it might be
Speaker 1: worth getting a deep.
Speaker 3: Freezer or just going regularly if you're that close. On
Speaker 3: the weekends, Yeah, hanging out at the Cosco Business Center.
Speaker 1: So let's talk more about like cuts and animals. What
Speaker 1: are our most affordable options.
Speaker 5: Sure, I mean I think most affordable it's going to
Speaker 5: be chicken and pork. Those are my go tos. I'm
Speaker 5: if I'm needing to save some money, drumsticks and yeah,
Speaker 5: it's usually just drumsticks I can find for ninety nine
Speaker 5: cents a pound, typically Costco Business Center seventy nine cents
Speaker 5: a pound. That's incredible. There's just an amazing amount of
Speaker 5: nutrition in a chicken wing or a drummy, and you
Speaker 5: can you can cover a lot of a lot of
Speaker 5: your caloric needs with that. I think for pork, pork chops,
Speaker 5: pork shoulder, pork tenderloin, any kind of pork you can find,
Speaker 5: you can find for pretty cheap. And if I'm finding
Speaker 5: it on sale, I am buying a bunch of it
Speaker 5: and freezing it. But I think like bang for your buck,
Speaker 5: beef is probably the best meat that you can get,
Speaker 5: just nutrition wise. It's a ruminant animal. The meat is
Speaker 5: just so packed full of vitamins and minerals and a
Speaker 5: lot of caloric density. So if you're trying to save money,
Speaker 5: you know eating more meat in the form of beef
Speaker 5: can be very helpful because you know you're taking care
Speaker 5: of a lot of your nutrition needs in just one meal.
Speaker 5: So whenever I find beef like ground beef on sale
Speaker 5: typically right now in my area, it's like, I don't know,
Speaker 5: four to eight dollars a pound, depending on what you're getting.
Speaker 5: But if I can find that for really cheap, like
Speaker 5: Jewel had these pub burgers that was like two pounds
Speaker 5: worth of pub burgers, but they were selling that package
Speaker 5: for four dollars, that's two bucks a po. So I mean,
Speaker 5: don't use them for burgers if you just need to
Speaker 5: use the ground beef whatever. I bought a ton of those,
Speaker 5: you know, So scoop up the deals where you can
Speaker 5: find it. But yeah, chicken, pork, cheapest beef though, I
Speaker 5: think is probably the best bang for your buck when
Speaker 5: you can find a good deal.
Speaker 3: Yeah, I have so much to learn about the different
Speaker 3: cuts of meat I can. I can get into these
Speaker 3: ruts of this is just what I know. So I'm
Speaker 3: just buying some chicken and then I look at all
Speaker 3: of the different types of beef and I'm like, the
Speaker 3: prices feel wildly different, and I don't know what to
Speaker 3: do with them, like how to prepare them. So I
Speaker 3: just often will stick to what I know, and I'm like,
Speaker 3: someday I want to be a grown up and understand
Speaker 3: what all of these different cuts mean. But so hearing
Speaker 3: what you're saying about beef and how this actually could be,
Speaker 3: you know, quality over quantity for us, and we see that,
Speaker 3: you know, some beef is really an expensive price per
Speaker 3: pound and then summer up to you know, fifteen dollars
Speaker 3: per pound. How do we make sense of those different
Speaker 3: types of cuts? Should we just you know, what it's beef,
Speaker 3: get whatever's cheapest and figure it out later, like what
Speaker 3: should we be considering?
Speaker 5: Yeah, that's a good question. So, I mean with beef,
Speaker 5: there's select, choice and prime. Prime is going to be
Speaker 5: your most expensive. Select is going to be your least expensive.
Speaker 5: I usually go for the middle ground choice. It's good,
Speaker 5: you know, pretty tender for the most part. Your different
Speaker 5: cuts of beef are going to be you know, prepared
Speaker 5: in different ways. The cuts that need to be cooked
Speaker 5: for longer, that are tougher, you know, like your chuck
Speaker 5: roast things like that, those you know, are going to
Speaker 5: be probably cheaper per pound. Then you get all the
Speaker 5: way up to like a ribbi steak or something. Those
Speaker 5: are those can go for a lot you know down
Speaker 5: I'm in Florida right now, and they have publics as
Speaker 5: their local grocery store. Man, did they overcharge for steaks here?
Speaker 4: Publics?
Speaker 5: I have not buying ribbys down here. It's like nineteen
Speaker 5: dollars a pound. I'm like, why why is it so expensive?
Speaker 5: So that kind of runs the gamut there. I think
Speaker 5: as far as like cost effective cuts of beef, the
Speaker 5: chuckeye steak has a similar fat profile and tenderness to
Speaker 5: the ribbi, but it's drastically cheaper. I mean, like I
Speaker 5: can find one of those for maybe four or five
Speaker 5: dollars a pound, and then the ribbi, you know, thirteen
Speaker 5: to twenty dollars a pound. So that's a really good
Speaker 5: cost effective way to eat more steak and have the
Speaker 5: you know, good fat to protein ratios, but save some money.
Speaker 5: I also really like skirt steak. I like the untrimmed
Speaker 5: skirt steak. It has a lot of fat on it
Speaker 5: when it's untrimmed, and then I either cook that on
Speaker 5: a grill, you know, garlic powder, salt on both sides,
Speaker 5: and then just grill it to maybe like medium rare,
Speaker 5: because that one, if you cook it too much, it
Speaker 5: can get tough, but if you cook it just right,
Speaker 5: it's really juicy and delicious. Do it on a grill,
Speaker 5: or I do it in my air fryer. Surprisingly, I
Speaker 5: cook a lot of steaks and beef in my air force,
Speaker 5: so that's always a good way to do it too.
Speaker 4: Yeah.
Speaker 3: I did just go out on a limb and got
Speaker 3: a chuck roast because I'm like, this is so inexpensive,
Speaker 3: I'll figure it out later.
Speaker 4: It was so good.
Speaker 3: I in my mind, I'm thinking roast like what my
Speaker 3: grandmother used to make, and it was always so tough,
Speaker 3: and the gravy was lumpy, and she was a good
Speaker 3: cook at one point in her life. But the roasts
Speaker 3: I was accustomed to were just not the greatest, And
Speaker 3: so I've never really done a roast because I thought
Speaker 3: I don't like them. But this was so good and
Speaker 3: so inexpensive and so so. On the flip side of that,
Speaker 3: you kind of mentioned this already with the different I
Speaker 3: did not know that.
Speaker 4: Between the select choice and prime.
Speaker 5: I didn't either.
Speaker 1: That's a fun choice what I will go with.
Speaker 3: Now, are there any cuts of meat that aren't worth
Speaker 3: the extra price? Like you could go with something less expensive,
Speaker 3: just like, yeah, if you see that this is a
Speaker 3: lot of money. It's it's not actually worth it if
Speaker 3: you're on a tight budget.
Speaker 5: Yeah, that's a really good question. I think one of
Speaker 5: the most trendy meats out there is the tomahawk steak.
Speaker 5: You know, the big ribbi with the big bone. It
Speaker 5: looks really cool, it's not. It's just a ribbi steak
Speaker 5: with a long bone on it. That's all it is.
Speaker 5: And you get charged so much more just by a
Speaker 5: normal ribbi. If you're going to do that, it's not
Speaker 5: worth it. That's the first thing that comes to my mind.
Speaker 4: That is a good point.
Speaker 3: I always wondered what sets a tomahawk part other than
Speaker 3: it just looking like you get hold it with a
Speaker 3: big stick.
Speaker 1: Yeah, it's very instagrammable, Yeah, very much so.
Speaker 5: It looks great on camera. But you don't need to
Speaker 5: spend an extra twenty dollars a pound for it, you know.
Speaker 1: Oh my gosh, are you is that extra twenty dollars
Speaker 1: basically just paying for bone because that's what's considered in
Speaker 1: the weight, right, That's what I always think with bone
Speaker 1: in stuff.
Speaker 5: Yeah, I basically, yeah, I think so, because I mean
Speaker 5: weight wise, Yeah, the Tomahawk's steak normally is going to
Speaker 5: be more meat on it, you know, like they're going
Speaker 5: to be a larger steak just to compensate. You can't
Speaker 5: have a tiny little piece of rabbi and that a
Speaker 5: huge bone, so it's going to be a little bit bigger,
Speaker 5: but just price per pound, it's normally just so much
Speaker 5: more than just a normal even bone in rabbi. So yeah,
Speaker 5: I just avoid those unless I'm doing like a special
Speaker 5: cookout with a party and I want to you know,
Speaker 5: be bougie or something, but that's not really happening. Oh
Speaker 5: my gosh.
Speaker 1: Okay, So I have two questions. I want to know
Speaker 1: kind of how you like to cook your meats, like
Speaker 1: really either like simple recipes or yeah, just like how
Speaker 1: are you cooking your meats? That's my first question.
Speaker 5: Sure. So, I for those in your audience that don't know,
Speaker 5: I follow a carnivore diet. I'm a carnivor educator on YouTube,
Speaker 5: and so I only eat meat and animal products. And
Speaker 5: one of the best things about this lifestyle is that
Speaker 5: you don't have to think too much about your food.
Speaker 5: I don't have a lot of fancy side dishes or
Speaker 5: like extra stuff I have to buy. So for me,
Speaker 5: I keep it simple. I have twin toddlers that are
Speaker 5: three and a half and they are wonderful, but also
Speaker 5: very active and always trying to like kill themselves. You know,
Speaker 5: they're like trying to break everything all the time.
Speaker 1: You know that life, I know it. I go with
Speaker 1: one of those.
Speaker 5: Yeah, So I just want to keep it as simple
Speaker 5: as possible. So when it comes to my meat, I
Speaker 5: do ribbi steaks. I'll do sirloin. Once in a blue moon,
Speaker 5: I'll do filet, but typically it's ribbi because I do
Speaker 5: that whole ribbi from cost Co to save money, and
Speaker 5: we just cut that up, freeze it, put it away,
Speaker 5: and I'll eat steak maybe once or twice a week.
Speaker 5: I will take it out of the freezer thought, and
Speaker 5: then I do garlic powder and salt on both sides,
Speaker 5: and we either grill it to medium rare or I
Speaker 5: do it in my air fryer and I use a
Speaker 5: Tasty air fire. It has a built in temperature, so
Speaker 5: I just stick that in the meat, put it into
Speaker 5: the air fryer, and then I cook it to like
Speaker 5: one hundred and eighteen degrees internal temperature fahrenheit because it
Speaker 5: cooks for a few minutes longer once you pull it out,
Speaker 5: so we'll get to about one to twenty five A
Speaker 5: really good medium rare, great, good to go. I cook
Speaker 5: it at like four hundred and twenty degrees fahrenheit for
Speaker 5: twelve to fourteen minutes for the rib. Chicken wings super simple.
Speaker 5: I love chicken wings. I'm slightly obsessed. I kind of
Speaker 5: like blackout when I'm eating them, and my husband's like, wait,
Speaker 5: can I have some, and I'm like, no, fall. But
Speaker 5: chicken wings are super simple too. We do those in
Speaker 5: the air fryer four hundred and twenty degrees fahrenheit for
Speaker 5: about eighteen to twenty minutes. And with those, I do
Speaker 5: a little bit of avocado oil on the wings, and
Speaker 5: then I'll do garlic powder, onion powder, smoke, paprika, and salt.
Speaker 5: It's kind of like my chicken blend and just you know,
Speaker 5: get it all over all the chicken wings, put them
Speaker 5: in wing tips to the inside, and then I cook
Speaker 5: like eight to ten of them at a time for
Speaker 5: that period of time. That's a really good way to
Speaker 5: do it. Yeah, I have some complicated recipes. I have
Speaker 5: a cookbook. While it's an end up guide to the
Speaker 5: carnivore diet and a cookbook in one that's coming out
Speaker 5: in September, so there's some more fancy recipes in there
Speaker 5: for people that need a little bit more, you know,
Speaker 5: diversity in their meals. For me, I could eat steak, chicken, wings, bacon,
Speaker 5: and eggs every single day for the rest of my life,
Speaker 5: and I would be like, I'm good, very boring eater.
Speaker 1: How do you cook your bacon, are you like mass
Speaker 1: like baking it or because that's always been troublesome for
Speaker 1: me because I will do a whole package in the oven,
Speaker 1: but it's hard for me to get it to the
Speaker 1: crisp that I like.
Speaker 5: Yeah, it depends on what you're looking for. So for me,
Speaker 5: I want that kind of crispiness that melts in your mouth.
Speaker 5: I love that. That's my favorite type of bacon. So
Speaker 5: I do it the oven, a whole pound on a rack,
Speaker 5: so elevate it off the bottom, put them all out,
Speaker 5: and I do it at like four hundred to four
Speaker 5: hundred and five degrees fahrenheit for twenty five to thirty minutes.
Speaker 5: I check on it right when I get down to
Speaker 5: that wire and kind of just see if it's crispy enough.
Speaker 5: That's that's how I'm cooking bacon. I cook that almost
Speaker 5: every day.
Speaker 3: Is that when you're an oven, like with all the grease,
Speaker 3: I've yeah that, so you also have to clean your
Speaker 3: eye things too.
Speaker 2: Yeah.
Speaker 4: I usually make it on the stove.
Speaker 3: But then it's like, all right, it's a bacon day
Speaker 3: and I just have grease all over the floors.
Speaker 1: I would rather do it in the oven to contain
Speaker 1: the grease than to have it all over it like poison.
Speaker 1: That's my I would rather clean the oven as it contains.
Speaker 4: Yes, it feels like a like a job.
Speaker 3: It's like you got to put it on the calendar,
Speaker 3: like that's the day you cook bacon, and you hate
Speaker 3: your life, but you love the food.
Speaker 5: It are so good though, But you know, when we
Speaker 5: have a very small house, so all of I just
Speaker 5: smell like meat all the time. I kind of painted.
Speaker 5: But when we get a bigger house, hopefully someday, I
Speaker 5: want to get a griddle to put outside on the
Speaker 5: back porch or something. That's how a lot of people
Speaker 5: cook a lot of their bacon and stuff. Then you're
Speaker 5: not dealing with that on the inside. But until then, yeah,
Speaker 5: I'm going to be doing it in the oven, because
Speaker 5: I get it han't just the most crispy consistency.
Speaker 3: I do have an induction burner, and I'm going to
Speaker 3: do that because I've actually done this when I've cooked
Speaker 3: crab legs before. Take it outside on the induction burner
Speaker 3: in a big pot so that my house doesn't smell
Speaker 3: like fish.
Speaker 4: I've never thought about it with bacon, though.
Speaker 5: There you go.
Speaker 4: That's a big on lock for me. Wow.
Speaker 1: Okay, And so my second question is how do you
Speaker 1: repurpose leftovers and like minimize waste?
Speaker 5: Sure, so, I guess it depends on your relationship with leftover.
Speaker 5: Some people just can't do it, and some people are
Speaker 5: totally into it. So for me, breakfast meats, honestly, there's
Speaker 5: not really anything left over. Between my boys and myself,
Speaker 5: we eat all of it every day. But if I'm
Speaker 5: doing like a breakfast castrole, I'll set some aside, so
Speaker 5: I chop up breakfast sausage, bacon, any kind of meats
Speaker 5: I have leftover, chicken, like if we had some chicken
Speaker 5: drummies left, any steak, ground, beef, cheery, so anything I
Speaker 5: have left over, I'll just throw that all into a
Speaker 5: casserole pan and whip up like eight to twelve eggs,
Speaker 5: maybe with a little dairy if you're including dairy, throw
Speaker 5: that in and then cover it and cheese, bake it
Speaker 5: for like twenty five thirty minutes, and you have a
Speaker 5: breakfast castrole. So that's a really good way to reuse
Speaker 5: your meat. Because my husband and I are only eating meat.
Speaker 5: The leftovers that we have are pretty typically like half
Speaker 5: a steak or like some chicken wings, and we just
Speaker 5: eat it the next day. Following the lifestyle that I do,
Speaker 5: we don't have a ton of food waste. That's another
Speaker 5: way we're saving money because we're just eating everything that
Speaker 5: we cook. So that's been really really helpful with our
Speaker 5: grocery bill because we used to when we were eating
Speaker 5: salads and you know, all that stuff, it would just
Speaker 5: go bad in the fridge because we couldn't eat the
Speaker 5: lettuce click enough or the you know, other vegetables and
Speaker 5: fruits that we were eating. So that's been really helpful,
Speaker 5: you know, money wise with that. But yeah, leftovers just
Speaker 5: depends just depends on how you feel about it.
Speaker 3: You know, you mentioned repurposing some of the fats and
Speaker 3: making your own tallow do you also do anything fun
Speaker 3: with the bones.
Speaker 5: Yeah, yeah, there's so much you can do. You can
Speaker 5: use every piece of the animal. Tell us about that.
Speaker 5: So you can do like, yeah, you can do a
Speaker 5: bone broth with you know, any kind of bone really.
Speaker 5: I usually typically use beef. Throw some bones in a
Speaker 5: big crock pot, cover it with some filtered water, add
Speaker 5: a little bit of salt and a little bit of
Speaker 5: apple cider vinegar. Be sure to add maybe like a
Speaker 5: teaspoon because that can kind of unlock the nutrients from
Speaker 5: the bone, and just let it cook for like twenty
Speaker 5: four hours on low. I tend to skim some of
Speaker 5: the fat off the top just because it's just too
Speaker 5: much for me to then consume. But that's a really
Speaker 5: good way to do. Just bone broth as a drink
Speaker 5: on its own, or if you're making a base for
Speaker 5: a soup. Bone marrow. Bone marrow is amazing and it's
Speaker 5: so so good for you. So anytime I can, we're
Speaker 5: roasting some bone marrow. I've done it in the air fryer.
Speaker 5: I do it in the oven. And you typically at
Speaker 5: your local grocery store if you can get bones there,
Speaker 5: they can cut them canoe cut styles, so they're flat
Speaker 5: and long instead of you know, vertical. That's easier to
Speaker 5: access the marrow in that form. That local international grocery
Speaker 5: store I was talking about, they will canoe cut bone
Speaker 5: marrow for me. So that's kind of another thing that
Speaker 5: I figured out. But yeah, there's lots of uses for
Speaker 5: the bones.
Speaker 4: When you make your bone broth.
Speaker 3: Will you mix animals like you know, you said you
Speaker 3: primarily use beef bone, but could you do like beef.
Speaker 4: Chicken turkey bow? Yeah, okay, you can do whatever you want.
Speaker 4: I like that. That works for me, you know, yeah.
Speaker 5: I mean, you know, if you're buying like a whole
Speaker 5: chicken and you have the carcass left over, you can
Speaker 5: make a really delicious chicken soup out of that, you know,
Speaker 5: just like like a rotisserie chicken from costcos five bucks.
Speaker 5: Eat what you're gonna eat. Put the carcass into a
Speaker 5: crock pot with some water salt, cook that down, and
Speaker 5: then you can add more chicken, like if you ate
Speaker 5: the whole thing, you know, or you can just leave
Speaker 5: what's on the bone. We do that with our Thanksgiving turkey.
Speaker 5: You know, I did that for the first time last year.
Speaker 5: It's so good, you know, throw it in a giant
Speaker 5: stock pot, let it cook down, gets all the little
Speaker 5: bits off, and then you just throw in whatever you're
Speaker 5: going to if you're including plants, you know, carrots, potatoes,
Speaker 5: whatever you're going to do for us. We just eat
Speaker 5: it like that and it's so good and just that
Speaker 5: would have gone in the garbage, you know, right.
Speaker 1: But there's still so many, so many nutrients like left,
Speaker 1: do you know what's not going in the garbage and
Speaker 1: is actually supernutrients?
Speaker 4: A sour pack.
Speaker 1: It's so debse every single episode the bill of the week.
Speaker 2: That's right, it's time for the best minute of your
Speaker 2: entire week. Maybe a baby was born and his name
Speaker 2: is Williams.
Speaker 5: Maybe you've paid off.
Speaker 2: Your mortgage, maybe your card died and you're happy to
Speaker 2: not have to pay that bill anymore. Duck bills, butffalo bills,
Speaker 2: Bill Clinton, This is the bill of the.
Speaker 1: Week, Jenny. Every week we invite our guests and our
Speaker 1: listeners to tell us what their bill for the week is,
Speaker 1: and we look forward to hearing yours.
Speaker 5: Well. I had a few thoughts. But one of the
Speaker 5: things that my husband and I have done recently is
Speaker 5: go through our credit card bill and eliminate all of
Speaker 5: these stupid subscriptions that we had that we didn't even
Speaker 5: realize we still had. I had one for like some
Speaker 5: key tones. He had one. He had like two credit
Speaker 5: checking subscriptions. So we each made our own list and
Speaker 5: we've been checking them off. So we've saved like hundreds
Speaker 5: of dollars eliminating those bills.
Speaker 1: That is so good. That's the thing that we tell
Speaker 1: people to start when they're trying to lower the expenses.
Speaker 1: Do not start with the thing with the first thing
Speaker 1: that comes to your head. That's the last thing that
Speaker 1: you eliminate. The first thing you eliminate is those two
Speaker 1: credit checking services you didn't realize and don't know why
Speaker 1: you're paying for.
Speaker 3: Yeah, this is one of our money moves that we
Speaker 3: talked about recently, and it's amazing. Not just oh, cancel subscriptions.
Speaker 3: Cancel subscriptions you don't utilize. I think when we talked
Speaker 3: about this as a money move recently, it was something
Speaker 3: like at least thirty three dollars a month the average
Speaker 3: American is spending on unused subscriptions.
Speaker 4: So that's just a good bill and a good tip Jenny.
Speaker 3: To go through your credit card bill, make sure that
Speaker 3: you don't have any unused subscriptions, and if you do,
Speaker 3: cancel them. If you all are listening and you have
Speaker 3: a bill that you want to submit to us, if
Speaker 3: it is about Bill's you forgot you were paying for
Speaker 3: and you don't want to be paying for them anymore,
Speaker 3: or a bill you.
Speaker 4: Don't mind paying for.
Speaker 1: Your name is Bill Ethan, you have bizarre unused bill?
Speaker 1: I want to hear the most bizarre or the.
Speaker 4: Most bizarre used bill.
Speaker 3: Or your name is Bill and your bizarre frugal friendspodcast
Speaker 3: dot com slash Bill.
Speaker 4: We can't wait for it. And now it's time for
Speaker 4: the lightning round.
Speaker 5: Shoo pew.
Speaker 1: Okay, so for a lightning round. Either this we could
Speaker 1: be we could do this two ways. What's your go
Speaker 1: to cut of meat and how do you cook it?
Speaker 1: Or like, what is your like favorite kind of meat
Speaker 1: and how do you cook it?
Speaker 4: Okay?
Speaker 5: Jenny Rebui Ribby steak is king. If I could eat
Speaker 5: it every day, I would and garlic, powder, salt, cook
Speaker 5: it for twelve to fourteen minutes to medium rare. What
Speaker 5: is that?
Speaker 1: So my husband's favorite steak is New York Strip. How
Speaker 1: does that compare to ribi? I don't know, Yeah, just
Speaker 1: a different fat profile. So on carnivore, we're aiming for
Speaker 1: high fat, moderate protein. So just the amount of fat
Speaker 1: and protein on a ribbi is like seventy percent fat
Speaker 1: to thirty percent protein, which is like the ideal fat
Speaker 1: to protein ratio.
Speaker 5: So for me, I've always loved the fat. I was
Speaker 5: one of those kids that like, if my mom cut
Speaker 5: fat off of her steak, I was like, oh, give
Speaker 5: it to me. I was a weirdo. So that's kind
Speaker 5: of why I go for the rib.
Speaker 1: And so what would the profile of the New York
Speaker 1: strip be?
Speaker 5: So the New York Strip would just be a little
Speaker 5: bit more protein and a little bit less fat, but
Speaker 5: still a really good ratio.
Speaker 1: Okay, Yeah, I am the person that cuts off the
Speaker 1: fat and throws it away, and that's how I feel.
Speaker 4: I recently, I have learned that the fat is good
Speaker 4: for you, and I love it. So I'm leaning in.
Speaker 1: I know, all right, I am trying to lean more
Speaker 1: into healthy fats, but they are my least favorite foods
Speaker 1: across the board. I have found when I've now that
Speaker 1: I'm looking into the macro nutrients of different foods, I
Speaker 1: can really like, you don't judge me. I I'm so
Speaker 1: nervous to say this. I'm kind of take it or
Speaker 1: leave it on cheese, like on things.
Speaker 4: Okay, you're safe, you're safe, thank you.
Speaker 1: I'm taking to leave it on like the avocado on toast, okay,
Speaker 1: and then the fat on meat.
Speaker 4: Wow.
Speaker 1: Yeah, I know so, but I am I am more
Speaker 1: cognizant of that.
Speaker 3: And what are you eating? You just eliminated evocatto. I
Speaker 3: am red fatic.
Speaker 1: I am exclusively living on caffeine. I told Jill this
Speaker 1: before we started recording Good Caffeine, not because I'm an
Speaker 1: Instagram influencer, but because my two year old decided that
Speaker 1: was when he was ready to get up. So I
Speaker 1: think I exist exclusively on caffeine. That's I'm on the
Speaker 1: caffeine diet.
Speaker 4: Yeah. I am a steak girly.
Speaker 3: I do love this. It is my favorite. I probably
Speaker 3: could eat steak every day. I feel like I'm at
Speaker 3: a point where that's not quite affordable for me. But
Speaker 3: my favorite way is to prepare it with just a
Speaker 3: ton of salt. I don't even do the pepper, honestly,
Speaker 3: I just put salt all over that bad boy and
Speaker 3: cook it in some really good butter in a cast
Speaker 3: iron skellet.
Speaker 1: Yeah, that's my favorite. I know that it's not meat,
Speaker 1: but Jenny, tell us, what is the what's the best
Speaker 1: butter that you can get at like Costco or any
Speaker 1: other regular grocery store.
Speaker 5: Yeah, just go for grass fed butter of any kind.
Speaker 5: Carry gold. The Kirkland brand is really really good. That's
Speaker 5: what I use. It's like nine dollars for a four
Speaker 5: pack of the big bricks and it's delicious. Salted I
Speaker 5: always use salted.
Speaker 3: Noise yeah, yeah, what are we out here doing with
Speaker 3: unsalted butter?
Speaker 4: Usually off bacon, my own hot taste.
Speaker 1: It's usually for bacon, and why I don't know, because
Speaker 1: that's what the recipe says.
Speaker 3: Hill why And then they're like, so then you don't
Speaker 3: have to add salt.
Speaker 1: Don't like question the recipe, bakers, No, just follow them blindly.
Speaker 3: I don't, and I always I buy salted. I use salted.
Speaker 3: No complaints over here, Okay, your.
Speaker 4: Turn, gym.
Speaker 1: So okay. I was a vegetarian for ten years and
Speaker 1: I started eating meat again when I was pregnant with
Speaker 1: my first son, and I craved to a Chick fil
Speaker 1: a chicken sandwich. So that meat has always held a
Speaker 1: special place in my heart. So the Chick fil a
Speaker 1: chicken sandwich, I don't know if it's my favorite cut
Speaker 1: of meat. It might be my it's not my go
Speaker 1: to because I can't afford to eat that.
Speaker 4: You call it the time cut of meat. Can you
Speaker 4: call anything from a fast food restaurant like a cut
Speaker 4: of meat?
Speaker 1: I'm sorry. A Chick fil A is a chick chick
Speaker 1: file a. It's a cut of chicken. I would say,
Speaker 1: I do enjoy the New York strip when I get
Speaker 1: it right. It took me a while to figure it
Speaker 1: out after not cooking any meats. But so when I
Speaker 1: say I was a vegetarian, I really mean I was
Speaker 1: a pescatarian because I would eat sushi throughout the ten
Speaker 1: years that was like my one exception is that I
Speaker 1: would eat sushi. Do you eat any like seafood or shellfish?
Speaker 4: Jenny, Yeah, I do.
Speaker 5: I do tuna sashimi. And then there's this amazing sushi
Speaker 5: salad at my local sushi place that's like a bunch
Speaker 5: of cut up pieces of fish with some spicy mao,
Speaker 5: and they usually put ten pora flakes in it, but
Speaker 5: we get those out and then I do a lot
Speaker 5: of sardine fasting, so I just eat sardines for a
Speaker 5: specific period of time. So that's typically the seafood. I'm
Speaker 5: oh crab and lobster and all that stuff. But that's
Speaker 5: kind of expensive right now, So none of.
Speaker 1: That, None of that if you were going to eat
Speaker 1: it and you wanted to get the best price, what
Speaker 1: would you do if you were in maybe splurt or
Speaker 1: for any food, what kind of seafood and where would
Speaker 1: you go if you were like, I need seafood or
Speaker 1: shellfish right now and I have a limited budget.
Speaker 5: Right now, Okay, so always get wild caught always, because
Speaker 5: the farm raise just has a bunch of stuff in
Speaker 5: it you don't even want to consume. It's not worth it.
Speaker 5: So keeping that in mind, it's you know, depends on
Speaker 5: the cut of fish. If you're getting like, you know,
Speaker 5: wild caught salmon, it's going to be expensive, so search
Speaker 5: out the deals for sure. You know, around Easter time
Speaker 5: before Easter with lent, a lot of seafood was on
Speaker 5: sale because a lot of people don't eat meat for
Speaker 5: that forty day period of time, so you could stock
Speaker 5: up on it then and freeze it. Seafood freezes really
Speaker 5: well and then of course, you know, like around New
Speaker 5: Year's you're going to be able to find crab for
Speaker 5: pretty cheap, and crab legs do freeze freeze well, so.
Speaker 4: I don't know.
Speaker 5: King crab has been an issue though, just with the
Speaker 5: big die off there was like the ocean is too
Speaker 5: hot and the King crab is all dying, so that's
Speaker 5: why we couldn't really find it this year. But yeah,
Speaker 5: that's kind of what I do do there. But can
Speaker 5: fish can or great great deals, and you know, sardines,
Speaker 5: A lot of people were like, ugh, sardines, but man,
Speaker 5: they have a lot of nutrition, a lot of bang
Speaker 5: for your buck, and you can get a really really
Speaker 5: good deal at Costco a six pack for I think
Speaker 5: twelve dollars of the Season brand, and they have some
Speaker 5: of the Wild Planet which are whole sardines for I
Speaker 5: think it's like ten dollars for a six pack. So
Speaker 5: you can get a lot of nutrition from canned fish.
Speaker 3: When I was in Portugal, there was an entire store
Speaker 3: dedicated to sardines. Can sardine. I mean, I think it's
Speaker 3: a big thing in Portugal, but it made me want
Speaker 3: to buy. I don't actually think I've ever tried to
Speaker 3: just eat sardines out of a can. And I didn't
Speaker 3: start there. I did not, but the cans were so
Speaker 3: beautiful and the store was so beautiful, and I'm like,
Speaker 3: I think I'm gonna I think I'm gonna eat sardines. Now,
Speaker 3: this is beenful. I didn't, but they were influencing me.
Speaker 1: Oh, I remember. I have one more question for you.
Speaker 1: I watched in one of your videos that you had
Speaker 1: a tip of going to a grocery store in the
Speaker 1: early morning for deals. Is that still applicable and is
Speaker 1: there like a certain day of the week that you
Speaker 1: found better deals.
Speaker 5: It's a really good question. So the meat manager at
Speaker 5: whatever grocery store you're at, if the meat needs to
Speaker 5: be sold by that day, they're doing those markdowns first
Speaker 5: thing in the morning, six seven am because they want
Speaker 5: to get that stuff out the door and make some money. Now,
Speaker 5: before the past couple of years, a few years ago,
Speaker 5: I would see fifty percent off discounts. Now at my
Speaker 5: local jewel I'm seeing just thirty percent off. So that's changed.
Speaker 5: But I still am finding really really sweet deals now
Speaker 5: down here in Florida at publics, I have not seen
Speaker 5: any meat discounts. It's crazy. So we actually froze a
Speaker 5: bunch of meat. We drove down and brought it with us.
Speaker 5: But I would say if you talk to your meat manager,
Speaker 5: ask them when do you do your markdowns, and they'll
Speaker 5: tell you, you know, because they want to get that
Speaker 5: out the door. So just communicate with your meat manager.
Speaker 5: You can also, like I go, I do a big
Speaker 5: grocery shop once a month, but I also visit my
Speaker 5: local grocery store a couple times a week, maybe to
Speaker 5: pick up some bacon or some milk for my boys
Speaker 5: or something like that. And I'll just do a quick
Speaker 5: check and I'll look at the date. It's like, oh, okay,
Speaker 5: these chicken, it needs to be sold by this day.
Speaker 5: That's in a couple of days. I'll come back and
Speaker 5: see if there's any discounted. So, yeah, you're at the
Speaker 5: store a little bit more, but you're really cued into
Speaker 5: what's going on there, and you can kind of see
Speaker 5: the rhythm of things and then you can find some
Speaker 5: really good deals.
Speaker 1: That's a good tip asking the meat manager when the
Speaker 1: markdowns happen.
Speaker 4: Yeah.
Speaker 3: Cool, Well, Jenny, if people want more from you, where
Speaker 3: can they find that?
Speaker 4: Sure?
Speaker 5: I'm on YouTube, Jenny Midich is my handle. I'm also
Speaker 5: on Instagram that's Mama Miditch and my podcast is Meat Matters.
Speaker 5: That's also on YouTube. But all of your podcasting platforms
Speaker 5: that it's available.
Speaker 1: You're listening to this. Thank you so much, Jenny, And
Speaker 1: uh yeah, I'm excited to eat some.
Speaker 4: Meat and get the meat sweats me too.
Speaker 5: You got that in again.
Speaker 4: I did, yeah the second time this week. She said
Speaker 4: meat sweats.
Speaker 3: Well, I have some takeaways, and that's always my metric
Speaker 3: for if.
Speaker 4: The interview was good or not.
Speaker 3: Granted, there ever, hasn't ever been an interview that we
Speaker 3: haven't aired, so they've.
Speaker 4: All been good in my opinion.
Speaker 3: But I love it when I can walk away with
Speaker 3: some takeaways. Like I said in the podcast, I had
Speaker 3: no idea about the select Choice Prime.
Speaker 1: And she said, actually, once we stopped recording that very
Speaker 1: rarely will they have select out. And I just assumed
Speaker 1: choice was the bottom of the barrel and prime was
Speaker 1: the only other option. But now knowing that there are
Speaker 1: three options and choice is actually the middle of the road,
Speaker 1: I can feel safer making that choice.
Speaker 4: Now.
Speaker 3: Asking your meat manager for discounts making some of your
Speaker 3: own broth that has always felt so clouded for me,
Speaker 3: like unattainable, but she made it sound so simple that
Speaker 3: maybe I'll try it.
Speaker 1: And we have said in the Weekly Money Move one
Speaker 1: of our one of the money moves is tracking your
Speaker 1: food for a few days, figuring out, Okay, how many
Speaker 1: calories am I putting into my body and what are
Speaker 1: the nutrients in those foods that I'm putting in my body,
Speaker 1: so we can make sure that we're getting the right
Speaker 1: nutrients to fuel ourselves. And so I think it's important
Speaker 1: to also kind of know what Jenny was talking about
Speaker 1: with the fat protein ratio. So like someone like me,
Speaker 1: I like less fat and so fat my desire for
Speaker 1: fat content is lower. And so now I can kind
Speaker 1: of know, like I mean, if I want to splurge,
Speaker 1: I can do a New York strip, But most of
Speaker 1: the time, I mean, I may be buy stake once
Speaker 1: a month. Yeah, honestly, same, And I feel more confident
Speaker 1: in that now. So it's it's important to know that
Speaker 1: we're spending money in the right places when it comes
Speaker 1: to buying food, regardless of the diet lifestyle that you
Speaker 1: are following.
Speaker 4: Finding your radical middle leaning into quality over quantity. It
Speaker 4: works across the board and you know what else is
Speaker 4: working all.
Speaker 3: Of you loving our book and leaving us such kind reviews.
Speaker 3: This one from Sabrina Pisciata five stars, says, what an
Speaker 3: easy and refreshing read. As someone who has been trying
Speaker 3: to increase their financial literacy over the past couple of months,
Speaker 3: this was a great supplement to the journey. However, this
Speaker 3: book is a great starting point for those who haven't
Speaker 3: and are interested in starting the journey. I assume, thank
Speaker 3: you so much.
Speaker 4: I've started.
Speaker 1: However, this book is a great starting point for those
Speaker 1: who haven't and are interested. Oh well, I only write books,
Speaker 1: I don't read that. Sorry, guys, thank you for listening.
Speaker 1: If you enjoyed the show, we would love if you
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Speaker 1: at your library if your library doesn't already have a copy.
Speaker 4: See you next time.
Speaker 1: Gorugal Friends is produced by Eric Siriani.
Speaker 4: I want sushi now.
Speaker 1: We have to record another episode before we get sushi. Okay,
Speaker 1: But we had already planned for it. Yeah, we did
Speaker 1: plan for it a plan. It's in the it's in
Speaker 1: the business plan. It just happened to be that today
Speaker 1: is also the day I woke up at three am.
Speaker 1: But so that's just a happy accident.
Speaker 3: When she talked about the tuna what tuna tartar salad?
Speaker 3: Or am I mixing things?
Speaker 4: I don't know.
Speaker 3: I blacked out when she was talking about that sounded
Speaker 3: so good to me.
Speaker 1: Like an ahi tuna salad maybe or not, like I
Speaker 1: used other words to describe what I described.
Speaker 3: Yeah, was like tuna tartar in a salad with like
Speaker 3: a spicy mayo on it.
Speaker 1: That. Oh yeah, I blacked out at spicy mayo. That's
Speaker 1: where she lost me.
Speaker 4: I was just she didn't lose me. She wrangled me,
Speaker 4: but I still blacked out.
Speaker 1: I left the episode and went to tuna and spicy Mayo.
Speaker 4: I wonder if they have that at this place next door?
Speaker 1: They have a delicious spicy tuna and a delicious spicy mayo.
Speaker 4: You're gonna make me record more before I get it.
Speaker 3: I am, but I'm just I can't stop thinking about
Speaker 3: I'm just a girl. How are we gonna be able
Speaker 3: to record a Sunday reset when I can't stop thinking
Speaker 3: about tuna?
Speaker 1: Oh? Girl, we got a Sunday reset and another podcast episode.
Speaker 4: Now, oh that's right.
Speaker 1: We we'll do a snack. I'm gonna do a snack
Speaker 1: of caffeine because that's my diet