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Taco Night! Weekly Food Rituals ...Got One?
Good thread.
During summers I am super broke, so I tend to make meals that have cheaper main components so it leaves me more cash for the good fruits and produce as it comes around.
Since July I have been making a big pot of black beans with either chipotle or a cumin/lemon mix so that plus rice and homemade tortillas gives me a good base for tacos and burritos and salads for a good week-week and a half at a time. It hasn't gotten boring yet either.
Yogurt and fruit for dessert and I am all set, and it saves me enough moola to be able to swing some booze now and then.
During the school year though I tend to eat from work, so it gets changed up some, though I eat more salads on nights I don't or can't eat what I made for supper. No real routine but having beans and rice and canned salmon and veggies in the house always gives me a fallback at least.
Budget wedding reception food help!
Most especially if your venue won't let you cook in their kitchen, or if you don't yet have a venue, see/ask if they will let you use a grill or two outside.
Some places will, depending of fire codes and such. I have been at/cooked at more than a few who did it that way, though usually as an accompaniment to the food inside.
If you are already thinking mini pizzas and antipasti, just add more big salads of different types (pasta, green, veggie etc.) and maybe some things with breads (bruschetta, crostini etc.) and grill the rest. Meats, veggies etc. Buy cuts that will grill quickly, and offer sauces that can be added after.
If you are looking for someone to do that work while not having to ask a guest/friend and not wanting to pay a real caterer, advertise for a local chef who might want to make some extra money.
Find one with references so you can be assured that he/she can actually do the cooking of course, and knows sanitation, and let them do the grilling.
Most salads can be at room temp for awhile, as can the breads and sauces. You will have less worry about refrigeration and use of ovens that way too.
Also, if really looking for a caterer, see if you can find a small local one. I catered with a partner for several years and we did quite a few weddings for much cheaper than a big catering company, cared more and I think served better food than the big buffets they often have. (If I see one more limp buffet of roast beef and gravy, dry chicken, iceberg salad and instant potatoes I may cry. Yuck.)
Good luck!
Gloom, despair... How's your garden?
What garden?
Everything I planted this spring, all my little seedlings and seeds, were washed away in some severe storms we had that just about flooded my yard.
My tomatoes survived, to live just long enough to be eaten by the giant freak-weeds that are trying to take over my back yard and I now can't even find a hint I ever had tomatoes.
I replanted my herbs and now only 6 year old the sage-that-won't-die and some sad, tiny basil plants are left after our 2 weeks of extreme heat, even with keeping them shaded and watered.
I am so sad, even my usually unkillable zucchini died.
I have a farmer's market, but is just isn't the same!
I feel for you, and don't envy any anyone who battled/is battling that nasty heat. I was ready to pack it in after 2 weeks.
This has just not been a good season here.
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About sadiepix
Location: Kalamazoo, MI
About: I'm a pastry chef, but love ALL cooking & all aspects of food!
I love to garden & wish I had more space for it.
I'm all about eating fresh, unprocessed foods by season, & try to find foods that work w/ what is available during each part of the year.
Favorite foods: Spring-dandelion/new lettuce salads w/ good cheeses.
Summer-anything grilled, fresh herbs, spicy/cajun & BBQ!
Fall-roasted root veggies, grains, mushrooms, walnuts, cranberries.
Winter-Stews...beets, lots of squash, fresh homemade bread.
Last bite on earth: I think brie would have to be involved.
Or maybe a good southern vinegar BBQ.
Blackened salmon.
Crawfish.
Fresh strawberries and cream.
Gooseberry and rhubarb crumble.
Blueberries off the bush.
Roasted red peppers and mushrooms.

@ timetheos
Oh you have me on the floor!
I am not anywhere NEAR my college years, I WORK at a college!
I am a sorority chef during the school years and a private chef (and archivist to my neighborhood association) during the summers, so I make less than the other 9 months.
I am a veggie and an animal rescuer, so my budget stays tight (like a college student I guess!) despite my technically grown-up status.
Thanks though! I feel super young again, if only for a moment!
:)