http://xkcd.com/616/

It's pretty much like this.

Except now I have a credit card.

Granted, I've been using a debit/check card for ages now, so hopefully the habit of spending less then I earn will stick around, but we all know the horror stories.

It's a strange feeling, another small shock as a voice in my head says, "Yikes. I'm an adult now. When did this happen?" Or, at least, I am less of a child dependent on others and more dependent upon myself, my own good sense and reasoning. 

http://theoatmeal.com/pl/senior_year/economics

Kitchen gadget love

Well, I bit the bullet and got a mandoline. Oh. My. Gravy. Best twenty bucks I've ever spent!

So we don't usually do potato dishes around here, but now that I have a super slice-o-matic, believe you me I'll be making just about everything au gratin.
It begins with potatoes.
Of course I'm using potatoes--it's Passover and we have more than I know what to do with.

~snick snick snick~

A sharp blade is a wonderful thing. Much safer and easier to use than a dull one--don't let them fool you with cheap serrated blades. Those things from the dollar store may work for a little while, but eventually they rip and tear your food rather than slicing it neatly. Far better to spend the money on equipment that will last with good care.

Granted, the model I got was something very basic from a lower-end big box store (brought to you by the letter K), but there are 3 thinness settings and a nice plastic gripper to prevent you from flaying your hand on that last little bit of vegetable. In all, it works and I'm amazed. I sliced four spuds in about a minute, each as nice and thin as can be.
Refrigerator pickles are also on the list. Gosh. Home-made coleslaw and kimchee.
Bring it, summer. I'm ready.

oh. my. wallet.

so I may have mentioned that my dude is Jewish. Well, it's that time of year again--clean out the fridge, toss anything leavened that'll go bad soon, and plan a week's worth of food.
Hi Passover.

I think so far this is the most we've spent on kosher-for-Passover food yet... that's what I get for wanting a pot roast. Yeah, it'll be dinner and at least a couple more lunches for the guy through the week, but any way you cut it, kosher meat is expensive.

The good news is multifold. Firstly, we already have a set of special cookware saved aside for this particular week of no leavened anything. I get paid soon. This only happens once a year. And I get to make all kinds of things that normally we don't have, like baked chicken, beef stir-fry, and the aforementioned pot roast. I don't think the guy has ever had pot roast. (Yes, his childhood was wanting in several departments.)
Addendum: it's not that we can't have these things during the rest of the year, it's that we eat milky most of the time and every so often have burgers or steak when we get a craving for meat. Fake meat works just as well for burritos or a quick sandwich, and it's cheaper.

For a more thorough explanation of kosher laws, check this out:
http://www.jewfaq.org/kashrut.htm

And Passover:
http://www.jewfaq.org/holidaya.htm

So I'm looking into a coven.

(does this sound weird to you? Typing about it certainly sounds weird to me.)
(says the former Episcopalian :P)

Anyway, thanks to the wonderful folks running WitchVox, and the fact that I live in Paganistan, there's loads to choose from in the Metro area. Here's hoping the group elder I've contacted and I can get our schedules clear for coffee soon!

 In other news, the fiance and I are sick unto death of our current jobs--he much more so than I--and applications to new ones are in the works. I would love nothing more than to work somewhere wild, if I could; yet we must balance one to the other, and find new things that will work for us both.
He wants to get into gunsmithing, which normally isn't really a job-job (something you can make a living from) unless you get hired by a big company. In all honesty, I hope that's what happens, even though it's not entirely likely. Good thing there's a reputedly awesome school for it in Colorado, which has lots of awesome parks nearby for me to work in.
We just have to live through this autumn where we are, as father-in-law-to-be has surgery in October. I just hope fiance can find another gig locally before then so he doesn't go crazy.


Ding Ding Ding!

You just won a super-simple recipe! Get it here!

Swiss Chard, The Good Way
(also works for kale and other leafy greens)

Heat a big saute pan, and melt a generous pat of butter. Add a clove or three of freshly crushed garlic, stir to brown VERY gently.
As this is cooking, chop a big bunch of greens into strips, and chop those in half or thirds. (Use about three times as much raw greens as you think you need--they cook down a lot!)
Dump greens into pan, stir for a minute. Lower heat and place lid on pan, leave for a minute or three to steam. Stir greens, steam a couple minutes. Repeat until greens are done to your liking.
Eat hot!
Makes a great base for meat, fish, leftover taco filling, anything savory. Or add to pastas and casseroles as a side dish.
Seriously, I've eaten this for three days now. Sure beats taking a vitamin!