No matter how much money I make, I always feel poor. And, a majority of the time, I actually am too. Sure, the bills get paid, the house gets worked on, and things inevitably get taken care of, but there is seldom much if anything left over at the end of the day.
Back in 2002, we were completely wiped out. I had to drop out of graduate school, we sold one of our cars for cash, my wife couldn't find a job, and my job wasn't paying enough to survive. It was in this time that my wife taught me the art of eating poor. She in turn learned this fine art from her mom and her family; as poor Southern sharecroppers, this art was perfected over several generations. Surprisingly enough, you can eat pretty well on $20.00 a week if you juggle things just right. Hell, I've seen my wife feed 14 people for $4.00. I have yet to top that.
Since we are struggling to remedy our chronic financial woes, I've decided to take up the fine art of eating poor. Fortunately for me, we have a small stockpile of food we've horded over the last year or so. One of the tricks of eating poor is making do with what you have on hand.
To this end, I've spent the last couple of days digging through our kitchen trying to figure out what I have to work with. In addition to my neurotic need to bake, I have a complimentary need to horde flour. I have white flour, wheat flour, stone ground flour, corn flour (for tortillas), cake flour, and corn meal. Add two packets of yeast and some time and you have all the materials for a sourdough starter and several weeks of homemade bread, biscuits, corn bread, and tortillas. That can go a long way.
Unfortunately, not everything in our kitchen is so versatile. In fact, some items are a complete mystery to me. Not only do I not remember where they came from, I don't know why we even have them. Case and point, sorghum.
In my life time, I have never tasted, eaten, or cooked with sorghum. Until yesterday, I didn't even know what it was exactly. However, at some point lost in the haze of the past, I was so impressed with this mystical elixir that I bought (???) not one, but two jars of sorghum.
So, the question I am left with is what in the hell do I do with over two pints of sorghum?
Even my ever trusty William & Sonoma Kitchen Companion (a dictionary of all things kitchen related) failed me. According to
Wikipedia it is used mostly in the South for baking, barbeque sauce, baked beans, syrup, and cakes. And, it is healthier than processed sweeteners since it won't dissolve your liver like high-fructose corn syrup. More interesting perhaps is that it is used to make a beer in Africa.
Today's Menu:
Breakfast - Half a pot of coffee (free).
Lunch - Two Pop Tarts ($ 0.65).
Dinner - Homemade refried beans (black), homemade salsa verde (tomatillos, onions, Serrano peppers), and corn tortillas (roughly $2.00).
Labels: budget, food, money, poverty