Posts Tagged ‘Amp’

Super Doubles! Seems like it’s been forever since we’ve had any couponing events in Hampton Roads. I’d checked last week, but not this week, so I didn’t know about this until this morning.

Click here for the Harris Teeter Super Double Matchups for January 6-12, 2010

http://spreadsheets.google.com/ccc?key=0AhXpDgBPZWzcdHB6dWQxamw4UEFLVXFWWnN4ZUZ0bXc&hl=en

I’m off to the store (late, I know) to first head to Farm Fresh to use the amazing list of matchups for Farm Fresh that Lori at The Coupon Consultant put together.

Then I’m heading over to Bloom. Mostly with my high value coupons from the last super doubles. I found a few other coupons online that match up to some sales. It’s really tough to do a decent list for Bloom without being able to check prices, and they are managing to keep their couponing events under wraps well enough that the normal couponing goddesses over at Hot Coupon World aren’t even making lists.

High on my list for Farm Fresh is Nestlé cookie dough for $0.50 with coupon and the mix&match deal

The spreadsheet is up. I’ve verified the prices for the Hanbury store and as many of the coupons as possible. I don’t get the RedPlum inserts — occasionally I get my hands on a copy, but not always (didn’t get ANY in July).

Lots of freebies. I left the negative numbers in the spreadsheet, even though HT doesn’t give overage anymore. At least you can tell where your biggest savings are.

Here’s the link:
http://spreadsheets.google.com/ccc?key=0AhXpDgBPZWzcdC1KZmNVbnJJQWFxM0twUjNWZ0JGTmc&hl=en

Please let me know if you find any mistakes or I’m missing any really good deals.

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Networking meeting day again, so I bought lunch out: $8.72 (for the buffet, water & tip)

Even though we had a cream sauce dish last night, I went ahead and made Chicken Fettucine Alfredo for dinner tonight. Mike LOVES it. He’s been working especially hard on the workshop, so I want to make him nice meals.

The recipe I use for Fettucine Alfredo is from The Pioneer Woman website. If you haven’t visited her site, check it out. She won all sorts of Bloggie awards and even has a cookbook coming out soon. She’s a wonderful writer, photographer, and I haven’t tried a single recipe from her site that I don’t absolutely love.

I brined the chicken breasts while it was defrosting. I’ve been whittling down my stockpile of boneless, skinless breasts. I stock up when the price drops to $1.80 or less a pound, usually buying 20-30 pounds and bagging it up into 1-1/2 pound portions (about what most of my recipes call for). Once the chicken came out of the brine I sliced it into thin strips and tossed it on a hot skillet with just a little bit of olive oil. I toss it with the sauced pasta just before serving. With our pasta entree we had a side of celery sticks. Sort of weak, I know, but I really needed to use the celery up.

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On the cheese-making front: Success!!!

The curd didn’t quite look like the pictures in the instructions, but it definitely worked. It’s yummy, too! I’ll have to work out why my curd looks more like cottage cheese instead of a custard. I wasn’t able to make the ricotta with the whey and I imagine that will explain the problem. Going to visit some cheese-making sites today and ask the experts.

BTW, I got the rennet from a friend. She owns a beer- and wine-making supply business in Norfolk, Virginia called HomeBrewUSA. (think I mentioned this a post or 2 ago). She had Ricki’s 30 Minute Mozzarella & Ricotta Kit
from the New England Cheesemaking Supply Company and she gave me the whole kit as she’s too busy to make cheese since she’s opening a second location.

As a side note: I’m looking forward to taking beer-making classes soon. I had the BEST beer ever while in Cleveland and I want to learn how to make it. I had 3 different varieties from Great Lakes Brewing and it was really just incredible. Can’t find it locally. And really too expensive for everyday drinking (not that I drink beer every day).

The milk was $2.39 for a gallon and made just over a pound. The big bag of shredded mozzarella at Sams cost $1.67 a pound. I like to keep an eye on those numbers. I’ll have to check prices on the solid cheese. Sometimes shredded is perfect, and other times it’s just not what the recipe calls for. Like today, for instance: garden fresh tomatoes and basil with sliced mozzarella. Yum! You just can’t do that with shredded.

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