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coastal sunshine ideas

Survival on the wet coast

A word of why the south is fat
Hard to say when that became southern. Into the 60s a lot of southern families cooked and way back then the ‘holy trinity’ of traditional southern cooking was sugar, salt, and lard. bacon with a pinch of salt and a goodly amount of sugar was the norm. Back in the 1890s sugar and lard gave you quick energy and slow burning calories to get you through heavy physical labor. When the heavy labor went away the calorie count stayed the same and southern waistlines ballooned. Food has become a symbol of love and comfort. One thing that has, as far as I can tell, stayed the same is the idea that meat makes a meal. If money is tight it might be chicken necks, gizzards or pig’s feet fried or chitlins but some critter’s got to die if you don’t want to call it a snack.Read more: http://freethoughtblogs.com/ashleymiller/2012/09/13/the-food-of-my-childhood-the-food-of-southern-poor-white-trash/#ixzz3feGeOS82If you look at a lot of fad elitist-ish foodie foods, they are the poor cuisine of somewhere else, and are just “special” because whatever is usual for somewhere else is unusual here. There’s really no justification for holding some bright line between “good” food and “poor” food.Read more: http://freethoughtblogs.com/ashleymiller/2012/09/13/the-food-of-my-childhood-the-food-of-southern-poor-white-trash/#ixzz3feHaUyBK
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Poor Mans Recipes

  • Mashed potatoes with ketchup
  • Eggs with ketchup
  • cooked noodles and pour whatever bottle of sauce (or hell, chinese duck sauce packets if that was all I had left)
  • onion sandwiches on white bread with butter
  • Used milk (that is to say, the same bowl of milk used to ‘wet’ multiple bowls of cereal for multiple children). Multiple children sharing a single Wendy’s frosty. Kool-aid without any sugar (bleah!). Kool-Aid made with a couple dozen sugar packets ‘borrowed’ from the local Wendy’s. Graham cracker and syrup sandwiches. (Actually quite tasty!) Spaghetti with a ‘sauce’ of butter, oregano, and salt.Generic boxes of macaroni and cheese bought in 24-packs.You know, it’s those boxes of mac n cheese, and similar cheap, unhealthy food, that make me really understand why poor people can be overweight. The stuff is so cheap, and so terrible for you – a person could eat nothing but these and die of malnutrition even as they packed on the pounds Read more: http://freethoughtblogs.com/ashleymiller/2012/09/13/the-food-of-my-childhood-the-food-of-southern-poor-white-trash/#ixzz3feBdDxfo
  • tomato sandwich
  • hobo eggs (two or three scrambled eggs with diced scraps of vegetables and meat cooked in
  • leftover potatoes, drowned in soy sauce and cheese.
  • sliced apple with peanut butter
  • burrito casserole (which is just tortilla and beans and beef and cheese in alternating layers)
  • Scalloped corn—basically creamed corn mixed with eggs, milk, and saltines. Baked with a cracker crumb topping
  • Macaroni and Milk—just as it sounds. Macaroni and warm milk with butter, salt and pepper. It’s my canonical comfort food and I ALWAYS make it when I’m feeling sad, lonely, or otherwise thwarted.
  • spaghetti casserole w/american cheese, hamburger, and canned tomatoes (my mother’s favorite as she was a terrible cook)sardine sandwiches (my grandaddy’s favorite)glass of milk w/vanilla and sugar (poor people’s milkshake)

    cold canned spinach w/ketchup (my childhood favorite)

    and let us not forget–

    boloney on white bread w/Miracle Whip.

    and the best of all–

    green beans, new potatoes, and ham hock boiled up together (I don’t remember that it ever had a name)

    plus “ambrosia”

  • American cheese and ketchup sandwiches to the list.
  • pretty much any vegetable can be eaten raw with a little salt on it (turnips, potatoes, cukes, kohlrabi, tomatoes…
  • I remember seeing the pressure cooker on the stove went I went to school in the morning and not being able to sit still all day in anticipation of the stew that would come out of it that evening. And the meat that went in wasn’t the choicest by any stretch of the imagination. Pressure cookers are magic.
  • noodles with butter
  • peanut butter and pimento sandwich
  • tuna puffs–tuna mixed with crushed saltines (and probably some liquid), then fried?
  • Tuna, cheese & rice salad – one tin of tuna stretched to serve 4 people, with tiny cheese cubes, lots of rice, glued together with “salad cream” (not mayo). Served with whatever extra salad veg we had from the garden or the 4pm closing market specials.
  • Cheese & corn on toast. Grilled cheese, tinned sweetcorn.
  • cucumber/whatever-came-out-of-the-garden sandwiches
  • pineapple & mayonnaise sandwiches, homemade goulash, lots of beans & cornbread.
  • horseradish sandwiches
  • Ants on a log: Celery, peanut butter and raisins
  • Cinnamon toast
  • Sombrero Pie: It consisted of ground beef, corn, tomatoes, cheese (possibly a few other items I have blocked out over time because this was a meal I hated as a kid) all baked in a homemade pie shell
  • Ever hear of hog jowls? We’d put them in with beans (doesn’t matter what kind, red, white, speckled, green, purple hull, lima, it’s all good) to flavor them and if we had no beans, just by themselves over some rice and the broth they made thickened with a little corn starch
  • cook boneless chicken breast in olive oil, then make a coating involving mayonnaise and crumbled sour cream & onion chips.
  • egg noodles with meatballs and plum sauce
  • I still eat fried bologna with ketchup on it. I’m not from Newfoundland, but we call it Newfoundland steak
  • Ketchup soup and spaghetti with salt and butter.
  • spaghetti sandwiches were common. And it has to be the Heinz spaghetti out of the can. Pile it on some thick white bread thick, press another slice of bread on top, and dig in. Good tucker!
  • Basic white sauce, canned tuna, toast
  • blueberry grunt… now there’s a poor person food, blueberries and sugar brought to a light boil, globs of flour/water/baking powder mix tossed into the blue mess, spectacular dessert, nearly free.
  • dream whip, powder added to milk to make fake whipped cream
  • “one thing my fam would do is head out with great grandma in her car to get several 5 gallon buckets of blueberries and cranberries in the fields by the highway. given time to go camping, a family could bring back several months worth of food in an overnight trip.”
  • stir-fries of a million varieties
  • guerilla gardening, plant seeds in regular parks, vacant lots, stuff that’ll grow by itself, check it occasionally… harvest if parks and recreation hasn’t screwed the patch up.
  • “scrapple” didn’t grow up w/ it. don’t  like it.
  • mustard and potato chip sandwiches
  • 113now cook ‘Hawaiian corn flake chicken’ instead.Dredge the chicken breast in Mayonnaise, roll it around in crushed up cornflakes, bake at 350 for 20 minutes or until done. (I use a meat thermometer) Using mayo is a shortcut for the egg dredge that I used to make and is decidedly less messy.

    And you think we American’s are odd with our mayo use? In Spain, all the pizza restaurants I went to in Andalucia had mayo bottles on the table to put on your pizza. Hmmm mmm good. Read more: http://freethoughtblogs.com/ashleymiller/2012/09/13/the-food-of-my-childhood-the-food-of-southern-poor-white-trash/#ixzz3feQdp5u4

  • bread, mayo, dill pickle, American cheese or Velveeta, and liverwurst or Braunschweiger. If I can’t afford the liverwurst or Braunschweiger, I’ll go for Deviled Ham.
  • pimento cheese tomato pie
  • bowl of cucumbers and onions in a vinegar/water bath
  • homemade ice cream with sweetened condensed milk and soda pop
  • “tuna glop”: a can of Campbell’s cream of mushroom soup, cooked with with onions, frozen peas, and a can of tuna. Served over rice, with a slice of canned cranberry sauce on the side, it was delicious!
  • Condiment sandwiches in which you’re got no meat or cheese so you throw every condiment you can find at some bread and that’s lunch.
  • Ramen noodles with frozen mixed veggies in them
  • Pancakes for dinner, and not because you want to, but because you have to.
  • Shit on a shingle (gravy on toast)
  • bloody maggots, aka rice with tomato sauce or ketchup
  • snots n boogers, just the name my family gave it really, heinz sandwich spread, basically sweet pickle relish stirred into mayo, sort of like tartar sauce with bits.
  • slices of bread fried in oil and red wine with sugar on top – galicia
  • peanut butter and bologna. Sometimes we had it in sandwiches, sometimes just in roll-up
  • Carrot salad. Raisins, canned pineapple and shredded carrots, mixed with something resembling coleslaw dressing.
  • Beans and rice
  • peanut butter and pickle sandwiches.
  • peanut butter and cucumber sandwiches
  • Rinsed and drained can of kidney beans mixed with mayo.
  • banana sandwiches with mayo
  • fried bologna sandwiches with ketchup and mayo
  • slices of plain toasted white bread, put into a saucepan of scalded milk which had sugar added and dissolved into it, along with a little butter, a tiny bit of vanilla, and a little salt. You served it very quickly after you added the bread. It made a sort of dumpling effect as the toast broke up and semi-dissolved into the sweet buttery milk.
  • BBQ sauce sandwiches
  • BBQ sauce in a bag of potato chips and shake it up to make BBQ potato chips
  • weenie water soup” and throw celery and carrots in the water she boiled hot dogs in
  • Potato patties- leftover mashed potatoes blended with some eggs and formed into patties and fried.
  • Tomato soup and grilled cheese sandwiches for dipping (extra points for melting some extra cheese in the soup)
  • Spaghetti with butter and salt
  • Eggs and/or fried potatoes of any sort with ketchup
  • Mashed potatoes with canned corn, butter and ketchup
  • Sandwiches of baloney, dried beef, american cheese, potato chips and ketchup
  • Triscuit, pepperoni and american cheese along with a beef hot dog
  • Chili and stew are still staples in wintertime and appreciated by all
  • rice + salami
    rice + (the roasted and salted) gim/ seaweed + soy sauce (korean)
  • are we what we eat?

A Guide to Poor Mans Cooking in the Present Day

In the history of food poverty we sure ate a lot of strange food combinations. It’s also sad that the things that were once cheap – Bacon, Baloney, Beans  are now some of the most expensive foods at the market. In this generation we are still looking for those tried and true frugal cheap recipes. But now we need to make do with what is cheap in the present day. which is not much! Not much selection at the super market if you are looking for cheap or even a tiny bit affordable basic food items.

see a detailed article on historically frugal cooking : http://freethoughtblogs.com/ashleymiller/2012/09/13/the-food-of-my-childhood-the-food-of-southern-poor-white-trash/

Some of the Basic somewhat affordable food Items include:

Carbs:

Pasta

Bread

Potatoes

Macaroni and cheese

Oatmeal – very filling , though more expensive

Meat/Protien/Fat

Eggs

Fake crab

Butter (sort of is)

Milk (sort of is too)

Dollar store vegetable oil

not much else

Vegetables

Carrots

Celery

Onions

Green Onions

those dandelions growing in the curbside

“Sauces”

Ketchup

Mustard

Relish

Mcds Chicken sauce

Pepper

Salt

So with that in mind, a plethora of recipes can be made if you are creative.

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Frugal Food on the wet coast - How to live on a poor mans diet without loosing your taste buds

I was thinking recently how can I take my poor mans poverty diet of buttered noodles, macaroni , potatoes, etc. and make it taste better without spending a fortune on rip off spices at the grocery store ? Propagate your own herbs . For balcony and apartment dwellers I recommend using  as large a pot as possible for the plants.  It's easy to find free plastic pots leftover from neighbors and at garden centers. Ask around and you shall find. For the winter I was thinking of coming up with some sort of green house apparatus. Still looking into what would work. Or a kitchen window. It just depends how many plants you have. I plan on having lots.... Here is a great Pinterest Board on herbs. (click here) -  Credit to the Board Owner

			

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