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Grapefruit

I like grapefruit. For whatever reason I hadn’t bought them for several years. No, it’s not that I’m the only person in the house who is really fond of citrus fruit. I buy cases of clementines and gorge on them without a qualm every winter. I just… well, haven’t bought them.

I was searching the produce aisle recently and noticed that there were Ruby Reds on sale, so I picked some up and have been having them with my lunch. (You don’t have to have them only with breakfast, right?)

Grapefruit are kind of a nostalgia food for me. Every winter, my parents would buy a case of citrus fruit from a neighbor and we’d all enjoy them for a month or so. Typically it would be the grapefruit with breakfast thing, and I always liked it. It wasn’t only that I liked the taste, but that it was something you made a small game of eating. While of course we were not permitted to play with our food, there was something fun in spooning out the grapefruit sections. But even more fun to me was after all the pulp had been eaten.

You see, Mom would let us squeeze whatever was left into our finished juice glasses. I always got a kick out of it – fresh-squeezed juice and all. I can remember squeezing the shell with my little hands, trying with determination to get a few ounces of juice out and feeling really satisfied if I reall could get a couple of swallows.

Today as I was finishing up my lunch, I found myself doing the same thing. My hands are stronger now, I managed to squeeze out a lot more than I could as a kid. And darned if it isn’t still kind of a satisfying little thing to do. Certainly grapefruit juice I buy in the store can never taste so good!

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How to Tolerate Cold

It gets fairly cold in the winter where I live. This means that you either spend a fortune heating the house or you’re miserably cold, right?

Not really. My house thermostat is set on 60oF right now. What we usually do is turn it down to 60oF at night and then bump it up to 65oF during the day. I had been working for an hour when I got chilly and thought about turning up the thermostat when I decided I wasn’t going to bother for a few hours.

Am I miserable?

No. In fact, I’m toasty warm.

Do I tolerate cold naturally very well?

NO! I feel uncomfortably cold when sitting still and clad in one layer if the temperature dips below 70. I hate being cold. Hatey hate hate hate cold. It’s an utterly miserable feeling for me.

So how can I have the thermostat down so low and be physically comfortable?1

Layers

I do dress in layers in the winter. Microfiber long johns as a bottom layer help retain a whole lot of body heat. Then I add a sweater, or possibly a jacket or cardigan. Today, it’s a polarfleece jacket. Very warm. I’m wearing a broomstick skirt, but long johns keep you plenty warm even with such a light lower garment, if your body core is sufficiently insulated. For all my preference for bare feet, I also wear socks and slippers in the house – especially hand-knit wool socks, those paragons of comfy warmth.

If you’re not allergic to wool, I highly recommend it for its insulating properties. But polarfleece garments are also light and warm. I have a couple of pair of polarfleece jammies that I adore as loungewear as well as some fleece socks, and they’re wonderful for my Scroogish attitude towards the thermostat.

Heat source

Since I’m sitting for a while writing and coding, I’m not generating a great deal of body heat.2 To combat that, I have a couple of rice bag warmers that I’ve heated in the microwave – one at my back and one at my feet. When one’s feet are toasty, one feels warmer all over.

Insulation

Over all of this, I’m using my Slanket. This not only keeps the body heat in, but helps retain the heat from the rice bag warmers. My hands, though exposed to type, feel perfectly comfy even though the air is cool because I am heating this tiny space in which I am working.

I’m not going to keep the house that cool all day, as I’d just as soon the family is a bit more comfortable when we eat dinner at the table this evening. Still, it’s useful while I’m doing office work. If you’ve decided that you really want to turn down the heat (or if you are so strapped for cash that you have no real choice), using some of these principles can keep you safe and comfortable while still keeping the house cool.

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1I only do this occasionally when I’m going to be sitting for long periods because I am working, by the way. If I’m going to be moving about the house, I turn up the thermostat.

2Yes, another solution is to bring up the body heat with exercise before putting on the layers and the small heat sources. It works. I just didn’t do it this morning.

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The 1950s Housewife

Most of you have seen the How to be a Great Housewife thing. Snopes has been unable to verify it, but it’s interesting that we’re willing to believe that it was the way things were done in the 1950s. My commentary is going to be from memory of family stories, but my grandmother was a 1950s housewife. (She started working in the 60s, IIRC, when the kids were old enough to start making meals and doing housework). Commentary will be in italics.

Have dinner ready: Plan ahead, even the night before, to have a delicious meal ready for your husband. This is a way of letting him know that you have been thinking about him and are concerned about his needs. Most men are hungry when they come home, and the prospect of a good meal is part of this warm welcome needed.

My grandmother was the primary household cook until she got a job. While I do not know if she had dinner on the table the second my grandfather got home, I do know that meals had regular times and she would pitch a fit if she came home from work and dinner wasn’t ready. Food was important Chez Nanny and meals generally were on time.

Prepare yourself: Take 15 minutes to rest so that you’ll be refreshed when he arrives. Touch up your makeup, put a ribbon in your hair and be fresh-looking. He has just been with a lot of work-weary people. Be a little gay and a little more interesting. His boring day may need a lift.

Knowing Nanny, I’m betting she did at least clean up a bit before dinner. I do have memories of my mother repairing her makeup before Daddy got home, but she sure as hell wasn’t taking 15 minutes to rest. She was doing that quickly so she would have time to finish dinner and wrangle my brother and I. While I doubt my mother, aunts and uncle were nearly the monsters my brother and I were, I also doubt Nanny exactly had 15 minutes to rest before Popie came home.

Clear away the clutter: Make one last trip through the main part of the house just before your husband arrives gathering up school books, toys, paper, etc. Then run a dust cloth over the tables. Light a candle. Your husband will feel he has reached a haven of rest and order, and it will give you a lift, too.

I doubt like all get out that Nanny did this. It is just possible when the children were older, she got them to do it.

Maybe.

But “haven of rest and order?” Around my grandmother? That’s a bit unlikely.

Prepare the children: Take a few minutes to wash the children’s hands and faces (if they are small), comb their hair, and if necessary, change their clothes. They are little treasures and he would like to see them playing the part.

Nanny was fanatic about making sure the children were clean and moderately-groomed. My own face still stings at the memory of one of her rough face scrubs before dinner. But the charming little treasure bit? I doubt it.

Minimize all noise: At the time of his arrival, eliminate all noise of the washer, dryer, dishwasher or vacuum. Try to encourage the children to be quiet. Better yet, have them in bed.

My grandmother? Not. A. Chance.

Don’t Complain: Don’t greet him with problems or complaints or complain if he’s late for dinner. Just count this as minor compared to what he might have gone through that day. Speak in a low, soft soothing and pleasant voice.

If something bothered Nanny, she’d let you know. In a loud, clear voice. She did not often wait for the opportune moment on this. Just sayin’.

Listen to him: You may have a dozen things to tell him – the moment of his arrival is not the time. Let him talk first.

Pretty sure she never let Popie talk first, either.

Make the evening his: Have him lean back in a comfortable chair or suggest he lie down in the bedroom. Have a cool or warm drink ready for him. Arrange his pillow and offer to take off his shoes. Never complain if he does not take you out to dinner or to other places of entertainment. Instead, try to understand his world of strain and pressure, his need to be home and relax.

BWAHAHAHA!!!! I won’t say Nanny didn’t wait on Popie. Truth to tell, she did, but it was more like a mother caring for a child than putting Father on a pedestal. Nanny and her sisters loved men, thought they were incredibly interesting and great accessories, but they never really saw them as full grown-ups. The idea of a man’s concerns being more important would have had them staring at you in sheer, blank system error. And once they got over that you could learn some really entertaining new words if you were a kid.

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Knitting Around

I hate knitting flat. This is mostly because I just plain hate to sew up sweaters.

I have been doing some reading on knitting boards lately and it seems that people are passionate about whether or not to knit sweaters flat and then sew them up, or to knit them in the round. One lady commented that she only knits flat because she is a seamstress and simply cannot imagine constructing a garment in the round.

*Blink*

I found that really peculiar. You see, I am also a seamstress. The only thing I can figure is that the person discussing this tends to follow patterns exactly. I’ve noticed people who prefer to knit in the round have a high tendency to be their own designer as well. I’m sure there’s some Elizabeth Zimmerman influence there!

So, yeah, I prefer knitting in the round. I can add design elements for shaping, make choices about yarn, gauge and other things to control how the garment ultimately hangs, and just like the classical look of sweaters knit in the round, anyway. Oh, and I suck at seaming sweaters, as you can see from the pic at the right! That was the last sweater I knit flat. It was six years ago!

However, there are genuine advantages to knitting flat, if that’s your fancy. Your project is more portable. Since you’re working in a minimum of four pieces you don’t have to lug the whole thing around with you. Yes, you can knit the sleeves separately up to a point when knitting in the round, but there’s no doubt that ultimately the project will become a bit heavy and cumbersome come the finish. You can block your project before you sew it up to get a neater look. If you screw up, you might very well only have to correct one piece. Makes frogging easier without having to chuck the project.

Not that those advantages are enough to make me switch from knitting in the round, but they might be for many!

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Knitters: What’s Your Thing?

I’ve started a sweater and I was perusing some knitting blogs when I noticed something cute about knitters. They tend to gravitate to specific types of projects. Me? Sweaters are definitely my thing. Oh, the first thing I ever knit was a scarf, same as most people, but my fondness for knitting really took off when I found a way to make sweaters I like.

I have another friend whose thing seems to be hats, especially hats that show off especially fine or elegantly-colored yarn. Sure, she spins and I think that’s part of what influences it, but she’s been into knitting hats for close on to ten years that I know of, and that was before she started spinning.

I know of another knitter who loves making lace shawls, and still another whose obsession seems to be socks. (My own secondary obsession. Hey, I live in Northern New England!)

But the common thread is that they’re all knitters and tend to have their knitting thing that they go back to and it makes them happy.

What’s your thing?

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Do You Wear Shoes in the House?

I don’t.

I never really did. When I was a child, Mom had a mat by the most common entrance to our home. We kicked off our shoes (and at some point were reminded to bring our shoes to our closets) when we came in the house.

When I was nearly grown, Mom had the carpeting replaced with some lovely hardwood floors. Then shoes in the house went from something we generally didn’t do to utterly verboten for couple of years while the finish cured.

Even so, it wasn’t this big deal. We just… didn’t wear shoes in the house. I never gave it a lot of thought until I was in sixth grade and we were studying different cultures. A big deal was made, when we got to Japan, about the fact that they didn’t wear shoes in the house. I remember thinking that was weird. No-one in my family had been to Japan or had an opportunity to pick up any other Asian customs.

No-one wears shoes in my house now that I am adult, either. It’s not really a rule, per se. I don’t tell a guest to remove her shoes. But I do have a shoe shelf in the entryway, and yes, I’m often asked by guests if shoes should be removed. I leave that to individual discretion and comfort. I’ve yet to have someone track mud in, and in New England it’s pretty common to remove shoes in sloppy weather.

So, do you wear shoes in your house? If not, is it a household rule that shoes be removed?

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Charging Station

My husband made the household a charging station!

Since a lot of devices these days use either the mini-USB or Apple style dock, we just created a charging station with a couple of purchased items and materials on hand.

First, we got these organizer boxes from Staples. Yes, it’s a Martha Stewart product. Don’t judge me.

 

Then my husband put a power strip in the drawer with some USB adapters and cut a few holes for cords – two with the mini-USB that Androids and many other phones use, and the ubiquitous white cord for the Apple. Because the box was shallow, it was lucky we had these little adapters from our Kindles and an old Palm device, as some of the larger adapters don’t work as well.

He just threaded the appropriate cords through the holes and now we have:

So, we finally have a nice central charging station in the house for our families and guests to use. This makes me happy. Flylady aficionados, yes that is a household control journal in the back slot there.

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The Secret to Enjoying Turkey Leftovers

turkeyThere you are you are faced with leftovers from that enormous bird you bought for Thanksgiving and you just don’t know what to do. You like turkey well enough, but good heavens, you don’t want to eat the same thing for a couple of weeks. Neither do you want to waste.

There’s a secret to enjoying turkey leftovers and I’m going to pass it on to you.

Now, my husband and I were all for a non-traditional Thanksgiving meal, but our son was pretty insistent that we have the traditional meal of turkey, dressing and pumpkin pie. So, being the mean, cruel and overbearing parents we are….

We had turkey, dressing and pumpkin pie.

I’d bought a couple of small pie pumpkins around Halloween, had used one for pumpkin bread and pumpkin muffins. We cooked the last one for the pumpkin pie and had about three cups left over. Some of that is likely to find its way into a soup, but I am seeing pumpkin muffins in our future as well. My son has now learned that making something from fresh pumpkin is pretty easy – chop it in half, scoop out the guts, bake it about an hour, scoop out the cooked flesh and puree. Easy peasy. Nuttin’ wrong with using canned, but we just happened to have a pumpkin sitting there.

Because of my habit of being a tightwad, I had considered buying a turkey breast instead of the whole bird. But at price per pound, the whole bird was an enormously better buy. Even though yes, a 12 pound bird was a bit much for the meal, I know how to make good on leftovers, boy howdy let me tell you what. Even so, we don’t want to get sick of eating turkey, do we?

What’s the secret to enjoying turkey leftovers?

The secret to not getting sick of turkey as a leftover meat, however, is to repurpose it in very flavorful dishes. Sure, sure, a turkey sandwich is delicious, as is turkey salad. But it’s just as easy to use those leftovers in other meals that aren’t quite reminiscent of the American white-bread meal that is Thanksgiving dinner. You want spices. You want strongly-flavored veggies. You want differences in color, presentation and texture.

The bones are going to go for stock, oh yes! If you’ve never tried turkey stock, give yourself a treat. It’s delightfully flavorful and enhances any dish where you’d use chicken stock. We’re not going to do Carcass Soup this year, tasty as it is. Instead, we’re going to use the turkey to make a few freezer meals. We’ll be doing turkey burritos (my family are crazy for burritos), freezing up some bags of diced turkey for stir frys or the (sorta) Puttanesca, and freezing up some bags of diced veggies and turkey for some delicious soups.

Except for the (sorta) Puttanesca, these are great freezer meals as well.

Turkey Burritos

2 ½ c. Turkey chopped fine 1 can chopped green chili peppers
2 t. cumin 1 T. minced garlic
1 small onion, chopped 2 t. pepper
1 t. salt 12 8-inch flour tortillas
1 can refried beans 2 c. shredded cheese (preferably cheddar or a mix of cheddar and Monterey jack)
Sliced Black Olives Salsa
Sour Cream

Preheat oven to 350 and grease large pan.

Sauté turkey with chili peppers, cumin, minced garlic, onion, salt and pepper.

Spread tortilla with ~2 T refried beans, add ~ 2T meat and 2T cheese. Fold sides of tortilla in, and then roll tortilla, being careful not to roll too tightly and tear burrito. Arrange all 12 in pan, and bake at 350 for ~20 minutes. Serve with salsa, sour cream and gorilla nostrils.

If you intend to freeze them, skip the baking wrap well and freeze. When you intend to use them, defrost and freeze according to directions.

Turkey (sorta) Puttanesca

2 ½ c. diced turkey ¼ c. black olives, chopped
¼ c. pitted green olives, chopped ¼ c. chopped onion
1T chopped garlic 1 medium bell pepper, chopped
1 6 oz. can tomato paste 1T capers
2 tsp. dried red pepper 2 tsp. oregano
1 tsp black pepper Dash salt
3 T olive oil

Set aside turkey breast. Combine all other ingredients but the olive oil and tomato paste. Mix well and let sit to let the flavors marry a bit. Sauté the turkey breast in olive oil, then add the olive, pepper and spice mixture. Sauté until the onion is translucent, then add the tomato paste. Turn to low and cook for about fifteen minutes. Serve over pasta.

Turkey Pot Pie

For pie crust:

2 c. flour 1/3 c. shortening or butter
1 t salt 1/4 c. cold and I mean icy water

For Filling:

2 ½ c. shredded turkey, cooked 2 ½ c. mixed veggies (or one can of Veg-all)
2 cans of cream of mushroom (or celery) soup.

To make the Pie Crust:

Combine salt and flour. Cut in butter or shortening until fine. Add cold water slowly until a stiff dough is formed. Divide dough in half. Roll each half in a 12″ circle. Use one circle to cover the bottom of deep 9″ pie plate. Do not trim edges.

For Filling:

Combine turkey, veggies and cream of mushroom soup. (Gosh, that was hard, wasn’t it?). Dump it all in the pie dish, cover the mess with the remaining circle of pie crust dough, fold the edged together and pinch together around the edges. This is a chance to make it look pretty, if you want. Cut a vent for steam to escape in the top of the pie. (I usually use a fork to poke the words I and You in it and cut a heart out in the center –nauseating, ain’t I?).

If you intend to freeze it, wrap well, label and do so. Then defrost and cook for about 1/2 hour at 425 o or until a nice light brown. If you don’t intend to freeze it ahead, just cook it according to previous directions.

Turkey Curry

2 ½ c turkey, diced 2 medium potatoes, diced
1 c. milk 1 c. plain yogurt
1/4 c. raisins 1/4 c. cashews
1 c. peaches, mango, or apricots 1 15 oz can coconut milk
Olive oil for sautéing 1 large onions
3T garlic 3T sliced fresh ginger
4 T curry powder 4 T. spring water

If you intend to freeze for later, toss all the ingredients but the coconut milk in a gallon freezer bag and freeze flat. When you want to serve it for dinner, defrost, toss in a crock pot for 6-8 hours and serve over rice.

Otherwise, toss in crock pot for 6-8 hours. Serve over rice.

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Freezer Cooking Another Way

I like to do Freezer Cooking, OAMC (Once a Month Cooking), whatever you want to call it. I like to cook. But the reality is that there are nights where I blasted well don’t feel like cooking. Maybe I’ve been on my feet teaching all day. Maybe I’ve dived into my writing to the point where I look up and realize it’s getting on to dinner time and I don’t want to take the time out to make a meal that night. Maybe the family’s just plain busy and it’s not realistic to dump the cooking duties on someone else. So, I like to have a few meals in the freezer for those times.

If you do a search for some variant on the keywords “Crockpot Freezer Cooking” you’ll find a new method for making meals for the freezer that has taken me two days to fall in love with.

What you need: A slow cooker, some recipes you like, some gallon freezer bags, and a freezer. (And you have to like crock pot meals. If you don’t, stop reading now. This isn’t for you).

This is a psycho easy way to have meals prepped to pop in the crock pot of a morning. My family and I prepared about a month’s worth of dinners this way and it took us an hour and a half from start to cleanup. If you don’t have a sous-chef you might want to tack on another half an hour to 45 minutes, but that’s about it. Still, you’re looking at under three hours of prep time for a month’s worth of dinners. This is nothing like the all-day cooking sessions for classic OAMC.

When you do classic OAMC, you cook meals in advance, thaw them and then heat them up on the day you want to serve them.

With Slow Cooker Freezer Cooking, you only do the prep work and store the uncooked meals in the freezer to thaw and toss in the crock pot the morning before you want to serve it. Just prep everything like you would to pop it in the crock pot, but put it in a freezer bag instead, and freeze it flat. Yes, it’s that easy.

One thing with this cooking method, you’re gonna wanna label everything, and add any special instructions. I don’t freeze most of these meals with a lot of additional liquid. So if you need to add stock, or coconut milk or something like that when you cook it, write those instructions on the bag. Don’t count on remembering it.

If you’re a crock pot aficionado, you probably already have dozens of recipes. Don’t sweat it, they’ll work using this method. I do recommend browning the hamburger so you can drain the fat for any meal using ground beef, but other than that, no real cooking in advance is necessary.

If you need some recipes, these are some that I used for my last session. They fit in a three quart slow cooker, and will usually provide a couple of meals for my three-person family. (Why yes, I do freeze leftovers for another meal!) If you’re using a six quart crock pot due to a larger family, you’ll want to double these recipes, but they won’t fit in a single gallon freezer bag.

White Chili

½ lb. Dry white beans, cooked (or two 15 oz cans)

1 lb. chicken breast, diced

½ c. chopped onion

2 T chopped garlic

1 T oreganof

1 T Cumin

2t. black pepper

1 can chopped green chili peppers

Put all the ingredients in a gallon freezer bag. Freeze.

Defrost in the fridge for 12-18 hours, put in crock pot, add ~1 quart chicken stock. Cook 6-8 hours on low, serve with salad.

Chicken Curry

1 lb chicken breasts, cut into small pieces

3c. potatoes, diced

1 c.  plain yogurt

1/4 c.  raisins, ground

1/4 c. cashews, ground

1 c. peaches, mango, or apricots, diced

½ c. onion, diced

3T garlic, chopped

3T fresh ginger, chopped

4 T curry powder

Put all the ingredients in a gallon freezer bag. Freeze.

Defrost in the fridge for 12-18 hours, put in crock pot, add 15 oz can coconut milk. Cook 6-8 hours on low, serve over rice.

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Warehouse Stores and Cooking

I used to shop at warehouse stores more often than I do these days. I’d let my membership lapse. But when I got into bulk cooking again, buying in bulk started to make more sense, so the family renewed the membership. I’d gotten used to one-stop shopping for a lot of stuff, and there are things that warehouse stores are great for. Meat is usually multiple dollars a pound cheaper. That alone makes it worth it to me to have the membership, even if I don’t buy anything else there.

Of course, I do buy other things there, but it does drive me a little crazy that there are definitely things warehouse stores aren’t good for at all. If you cook from scratch, eat anything even vaguely “ethnic”, or don’t eat a lot of junk food, you’re not going to be able to do most of your shopping there!

This is a list of things I regularly use that I can’t/shouldn’t get at my local warehouse store:

Produce – Now, I do eat a lot of produce. But my household only has three people. Three pounds of grapes is going to go bad before we finish them. Ditto lettuce or any of the more fragile veggies. If we had more people in the house or more than one fruit addict, it would be different.

Spices – You’d think things like spices would be an ideal thing for a warehouse store, but unless you can find it in an Italian mix, don’t count on being able to find it there in my local store! I mean, nutmeg? They didn’t have nutmeg??? Honestly! I get that they might not have a good garam masala, but not nutmeg? Psychos…

Pasta – Another thing you’d think would be awesome for a warehouse store. It’s $0.17/lb more expensive in the warehouse store than it is in my local grocery store.

International-type food – Coconut milk? Green chilies? Refried beans? Forget it.

Dry beans – This is where I roll my eyes and say, “Come on, people!” You’d be hard put to find something more shelf stable that sells well in bulk. (Yes, yes, I know, convenience food makes more profit for them, and there are plenty of people who find cooking with dried beans too damn much trouble)

Old-fashioned Oatmeal – I think the instant stuff is nasty and mushy, but that’s all they sell there, and even the oatmeal is hard to find.

Seltzer water – Yes, yes, buying fizzy, flavored water isn’t exactly frugal. But a majority of the household likes it better than soda. It was available in the warehouse store, but more expensive than we could get in the grocery store.

Short grain rice – I like rice you can use to make onigiri. Since even most grocery stores in my area only carry it as expensive “sushi rice”, I don’t sweat this much. There’s a co-op that sells it in bulk and sells it as inexpensively as bulk rice is often sold in other stores. (Other forms of rice are quite a good deal, and their variety actually wasn’t bad otherwise).

Plain yogurt – Everything they had was flavored and sported pink ribbons. ‘Nuff said.

Oddly enough, they do carry flour and even the brand of flour I insist on using. They also carried the yeast I prefer. Canned goods were indeed cheaper, and though we don’t use a lot of them, I do at least buy crushed tomatoes. Paper goods, plastic bags and many other things were also cheaper to get there, so we did.

The point is that while you could argue that warehouse stores are awesome and cheaper than regular grocery store, it’s easy to get caught up in the greed and buying in bulk. So, how do you work a warehouse store to truly save money?

  • Keep a price book

    You can do this in several ways. I use a shopping database on my phone (does anyone but me mourn the loss of the PDA Handishopper? That was awesome) and keep the price I can generally expect to pay for items in the database. This means it’s easy for me to tell whether or not a particular item is a good buy or not. Some people just remember that sort of thing, but I don’t, hence the database.

    If you don’t use a handheld device, you could make a price book in a spreadsheet (I’m presuming you have a computer if you’re reading this, and there are free spreadsheet solutions out there. Google Docs and Open Office both have spreadsheets that can more than handle this) for items you usually buy and print out the prices along with the items you want to get on that particular shopping trip.

  • Shop to a list

    Impulse buys are Satan’s own toenails when it comes to warehouse stores, as you’ll have all sorts of gadgety goodness and gastronomic greed pushed at you when you are in the store. Resist! Think about what you want and need in advance and stick to it!

  • It’s not cheaper if you’re not going to use it up/will have to overuse something before it goes bad.

    You know how I don’t buy produce at a warehouse store? Throwing away lettuce mush isn’t saving any money, but neither is eating a whole box of Clementines in a couple of days, or using way too much dish detergent because you have that huge bottle of it. If buying in quantity has you being careless about what you use because you have lot of it, you’re probably spending more money, not less.

The real takeaway? Warehouse stores are an awesome savings tool if you show self-discipline. Otherwise? Forget it. They’re not worth it.