Budget Meal Quotes

I finally decided to adopt guidelines rather than set a budget. If it could be done at home, skip it. If I had done it before, skip it. If the odds were that I would never have another chance to do it, do it. Scrimp on meals, transportation and accommodations.

We ordered within our budget, but the kitchen crushed us with extra food. I mean crushed. More dishes than any VIP table ever got. When I opened the check at the end of the meal, I found a handwritten note from Marco: Thank you for all of your hard work. This meal is on us. I wept like a baby.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

But there too fine cooking would become inescapably French. Its greatest proselytiser was Julia Childs, who had an infectious passion for sauce. Her book of 1961, Mastering the Art of French Cooking, and her TV show, The French Chef, encouraged the ‘servantless American cook’ to abandon all concern for ‘budgets, waistlines, time schedules’ and ‘children’s meals’ in order to throw him- or herself into ‘producing something wonderful to eat’. Elizabeth Bennet would have been horrified.

I imagine a hierarchy of happiness; first purchased in the 1970s, a couple would sit here, dining on meals cooked from brand-new recipe books, eating and drinking from wedding china like proper grown-ups. They’d move to the suburbs after a couple of years; the table, too small to accommodate their growing family, passes on to a cousin newly graduated and furnishing his first flat on a budget. After a few years, he moves in with his partner and rents the place out. For a decade, tenants eat here, a whole procession of them, young people mainly, sad and happy, sometimes alone, sometimes with friends, lovers. They’d serve fast food here to fill a gap, or five stylish courses to seduce, carbohydrates before a run and chocolate pudding for broken hearts. Eventually, the cousin sells up and the house clearance people take the table away. It languishes in a warehouse, spiders spinning silk inside its unfashionable rounded corners, bluebottles laying eggs in the rough splinters. It’s given to another charity. They gave it to me, unloved, unwanted, irreparably damaged. Also the table.

Pain is inevitable. Suffering is optional. -- Buddhist Proverb. As an enlightened dieter, the next part to mastering weight loss is the art of choosing what you eat. While it is true that you can lose weight eating whatever you want as long as you stick to your calorie budget, you’ll come to find that how you choose to spend those calories will make all the difference. In the last chapter, we discussed how budgeting your calories is similar to budgeting your finances. This same kind of concept also applies when it comes to getting more bang for your buck or for your calorie. In fact, there is an entire art to choosing what you eat that can make weight loss significantly easier. While most dieters are complaining about being hungry, following uninspiring meal plans, or having to rely on willpower -- you can have more food than you’ll know what to do with. The bottom line is that you do need to consume fewer calories to lose weight, but you don’t need to suffer while doing so.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

When a product debuts, it can face opposition and may require significant promotion and explanation. Heinz EZ Squirt ketchup, Crystal Pepsi, and McDonalds’ Arch Deluxe were expected to shake up their categories. The products had huge budgets to introduce and explain different colored ketchups, clear and caffeine free cola, and a gastronomic hamburger for adults. All failed. The Arch Deluxe was a quarter pound of beef on a split-top potato flour sesame seed bun, topped with a circular piece of peppered bacon, leaf lettuce, tomato, American cheese, onions, ketchup, and Dijonnaise. In 1996, McDonald's spent over US$300 million on research, production, and marketing. Despite having the largest promotional budget to that point in fast food history, the “burger with the grownup taste”, neither compelled nor impressed.

Each year, federal government agencies are budgeted a certain amount of money to spend. If within twelve months, any money is left over, the money allotted the following year is cut. To ensure their money is spent, departments have “meetings” in resorts such as Los Vegas, enjoying expensive hotels and meals to spend what remains, ensuring to not lose money for the following year. Investigations have shown this is one reason money spent on government contractors is often higher — the more spent — the more “needed” the following year. In the past, if a government agency saved any money, that amount is deducted from the next year’s budget. To prevent a Pentagon budget from being cut, it is always helpful to be in a war or have troops scattered throughout the world.

I was amazed at how expensive economists thought doctors were. They instituted many economic maneuvers—de-skilling medicine onto nurses and physician assistants; computerizing medical decision-making; substituting algorithms for thinking—because they assumed that doctors were such expensive commodities. And yet doctors were not expensive, at least, not the doctors I knew. We cost no more than the nurses, the middle managers, and the information technicians, alas. Adding up all the time I spent with Mrs. Muller, the cost of her accurate diagnosis was about the same as one MRI scan, wholesale. Economists did the same thing with the other remedies of premodern medicine—good food, quiet surroundings, and the little things—treating them as expensive luxuries and cutting them out of their calculations. At Laguna Honda, for instance, while most patients were on fifteen or even twenty daily medications, many of which they didn’t need, the budget for a patient’s daily meals had been pared down to seven dollars, which could supply only the basics. I began to wonder: Had economists ever applied their standard of evidence-based medicine to their own economic assumptions? Under what conditions, with which patients and which diseases was it cost-effective to trade good food, clean surroundings, and doctor time for medications, tests, and procedures? Especially ones that patients didn’t need? Although Mrs. Muller was an impressive example of Laguna Honda’s Slow Medicine, she wasn’t the only one. Almost every patient I admitted had incorrect or outmoded diagnoses and was taking medications for them, too. Medications that required regular blood tests; caused side effects that necessitated still more medications; and put the patient at risk for adverse reactions. Typically my patients came in taking fifteen to twenty-five medications, of which they ended up needing, usually, only six or seven. And medications, even the cheapest, were expensive. Adding in the cost of side effects, lab tests, adverse reactions, and the time pharmacists, doctors, and nurses needed to prepare, order, and administer them, each medication cost something like six or seven dollars a day. So Laguna Honda’s Slow Medicine, to the extent that it led to discontinuing ten or twelve unnecessary medications, was more efficient than efficient health care by at least seventy dollars per day. I

It’s all about community. We’ve got free classes on everything from sex education and budgeting to meditation and meal-prepping. We don’t have a huge homeless population here, but we’ve got locker rooms and a small laundry facility in the basement. I’m working on free after-school programs to help families who can’t swing the cost of daycare. And of course there’s the books.

Food was also expensive: In the summer of 1849, a dozen eggs cost $12 and a loaf of bread worth 5 cents cost 50 cents. Most of the city’s inhabitants were bachelors who were remarkably (but typically for their time) innocent of even the most rudimentary knowledge of cooking, cleaning, or anything domestic. As a result—and because few lodgings had cooking facilities—almost everyone ate in restaurants. (It is said that this is the origin of San Francisco’s tradition as a great restaurant town.) There were culinary establishments for every taste and budget, from the high-end Delmonico’s, where a meal could cost $10, to filthy dives where $1 would buy a meal of boiled beef, bread, and coffee. Many men ate standing up at street stands. Others frequented the “Celestial” (Chinese) restaurants that had already begun to open.

Hi, Dale, it’s Gabby...Clay’s girlfriend.”  It felt weird giving myself that title, but I pushed it aside.  Bigger issues to deal with.  “If he’s there, can I talk to him?” Dale chuckled.  “Sure, but I don’t imagine it’d be much of a conversation.” I heard him call out to Clay.  A moment later, a husky voice said, “Hello?” After not talking to me for so long, hearing his voice startled and annoyed me slightly.  He would talk to a perfect stranger, but not me?  I opened my mouth to say something about it, but the pain in my head insistently prodded me to get on with the important news. “Clay, I did it again.  I’m at the diner where we had breakfast.  I need you to come get me before it gets worse.” He didn’t say anything for so long that I looked at the phone to see if I still had a signal.  The screen said disconnected.  Would it have killed him to say “Okay” or maybe even “Bye” before hanging up?  His hello had been too shocking to recall the sound of his voice. I sighed and put my cell away.  With Sam’s frequent calls and Rachel’s occasional texts, my remaining minutes dipped into the double digits.  I needed to adjust my budget to buy more airtime.  Did life really need to throw me this many curveballs?  And all at once? I forced myself to eat more of my mostly untouched meal so the waitress wouldn’t bother me as I waited. The last of the waves hit me.  Only determination and a hand over my mouth kept me from whimpering.  After about ten minutes, I settled the bill and watched out the window for Clay, barely checking the need to curl into a ball and lie down on the padded bench.  The waitress kept a close eye on me, probably thinking she would need to clean up barf soon.  She might. Dale’s huge tow truck pulled into the parking lot.  Clay opened his door and leapt out while it still rolled to a stop.  Through the window, he spotted me.  His eyes never left me as he strode in and Dale pulled away. Clay still wore his greasy coveralls, and with his hair pulled back, he looked like an angel—a grimy one—coming to save me.  Again. “Hi,

Home Economics & Civics What ever happened to the two courses that were cornerstone programs of public education? For one, convenience foods made learning how to cook seem irrelevant. Home Economics was also gender driven and seemed to stratify women, even though most well paid chefs are men. Also, being considered a dead-end high school program, in a world that promotes continuing education, it has waned in popularity. With both partners in a marriage working, out of necessity or choice, career-minded couples would rather go to a restaurant or simply micro-burn a frozen pre-prepared food packet. Almost anybody that enjoys the preparation of food can make a career of it by going to a specialty school such as the Culinary Institute of America along the Hudson River in Hyde Park, New York. Also, many colleges now have programs that are directed to those that are interested in cooking as a career. However, what about those that are looking to other career paths but still have a need to effectively run a household? Who among us is still concerned with this mundane but necessary avocation that so many of us are involved with? Public Schools should be aware that the basic requirements to being successful in life include how to balance and budget a checking and a savings account. We should all be able to prepare a wholesome, nutritious and delicious meal, make a bed and clean up behind one’s self, not to mention taking care of children that may become a part of the family structure. Now, note that this has absolutely nothing to do with politics and is something that members of all parties can use. Civics is different and is deeply involved in politics and how our government works. However, it doesn’t pick sides…. What it does do is teach young people the basics of our democracy. Teaching how our Country developed out of the fires of a revolution, fought out of necessity because of the imposing tyranny of the British Crown is central. How our “Founding Fathers” formed this union with checks and balances, allowing us to live free, is imperative. Unfortunately not enough young people are sufficiently aware of the sacrifices made, so that we can all live free. During the 1930’s, most people understood and believed it was important that we live in and preserve our democracy. People then understood what Patrick Henry meant when in 1776 he proclaimed “Give me liberty or give me death.” During the 1940’s, we fought a great war against Fascist dictatorships. A total of sixty million people were killed during that war, which amounted to 3% of everyone on the planet. If someone tells us that there is not enough money in the budget, or that Civic courses are not necessary or important, they are effectively undermining our Democracy. Having been born during the great Depression of the 1930’s, and having lived and lost family during World War II, I understand the importance of having Civics taught in our schools. Our country and our way of life are all too valuable to be squandered because of ignorance. Over 90 million eligible voters didn’t vote in the 2016 presidential election. This means that 40% of our fellow citizens failed to exercise their right to vote! Perhaps they didn’t understand their duty or how vital their vote is. Perhaps it’s time to reinvigorate what it means to be a patriotic citizen. It’s definitely time to reinstitute some of the basic courses that teach our children how our American way of life works. Or do we have to relive history again?

Angie preferred to blend in to her surroundings, so she let her fellow students think she was on the same tight budget they were. Not starving, but always glad to get a free ticket or a cheap meal. She found it easier to get along with everyone when she didn’t stand out like a peacock in a dovecote. People were more likely to be themselves around someone they thought was like them.

The secret to successfully staying within your budget and enjoying delicious one serving meals at the same time is through planning. Set aside an hour each week and dedicate it to planning your breakfast, lunch and dinner meals.

Simply put, don't be afraid to give your body a break when it's needed and don't feel tied down to any particular meal structure or rules of eating. Instead, listen to your body and give it all of the best foods, rest, water, movement (to get the lympathic system flowing to ease elimination) and other things it needs in order to help it do its job more efficiently.

Here’s a remarkable insight: We can understand a child’s level of sturdiness or vulnerability by tracking what’s called allostasis, the process by which we maintain stability in our bodies. But you don’t have to remember that scientific word! The neuroscientist and researcher Lisa Feldman Barrett has another word for this continuous balancing of energy and resources: body budgeting. Just as a financial budget keeps track of money, she says, bodies track “resources like water, salt, and glucose as you gain and lose them.” Although we are not always aware of our body’s metabolic budget, everything we experience, including our feelings and actions, becomes deposits or withdrawals in our body budget. A hug, a good night’s sleep, playing with friends, and a healthy meal: All of these are deposits. Then there are withdrawals: things like forgetting to eat meals or drink enough fluids, being deprived of deep sleep, or being isolated or ignored.

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I really want my roots to come through in this meal," I said, very conscious of the cameras filming everything I was saying. "I want to make sure viewers and diners"----and investors, please, especially investors----"see everything that the food of my ancestors can be. That Jewish food isn't just matzah ball soup and pastrami sandwiches." So it was with that attitude I went about planning my menu. "I'm thinking my first dish is going to be a tribute to my grandmother," I said. "She was very into chopped liver. I hated it as a kid, for good reason: her chopped liver was bland and gritty." Grandma Ruth hissed in my ear, but I ignored her. "I want to make good chopped liver on good bread with something vinegary and acidic to cut through it. Maybe some kind of pickled fruit, because the judges really loved my pickled cherries in the last round." "How about kumquats?" suggested Kaitlyn. "Or gooseberries?" "I like gooseberries," said Kel. I made a note. "We'll see what they have at the store, since we'll be on a budget. With the second course, Ashkenazi cooking has so many preserved and sometimes weird fish dishes. Think gefilte fish and pickled herring. I've wanted to do my special gefilte fish this whole competition and never got a chance, so I think now's the time." "If not now, when?" Kel said reasonably. "Indeed. And I think coupling it with pickled herring and maybe some other kind of fish to make a trio will create something amazing. Maybe something fried, since the other two parts of the dish won't have any crunch. Or I could just do, like, a potato chip? I do love potatoes." I made another note. "And for the third dish, I'm thinking duck. I want to do cracklings with the duck skin and then a play on borscht, which is what the dish is really about. Beets on the plate, pickled onions, an oniony sauce, et cetera." "Ducks and beets play well together," Kel said, approval warm on their round face.

Spirit Airlines Reservations +1855-653-5007 Phone Number Spirit Airlines Reservations Phone Number +1855-653-5007 is a low-budget carrier and thus you should not expect any of the on-board entertainment and free Wi-Fi facilities. However, its comfortable seats at such a low price make it worth booking for your next travel. In addition to this, Spirit Airlines offers you a wide range of food and beverage options while flying in the air so that you can fulfill the craving of your taste buds. But this is a paid facility and you will have to pay the extra price to order these meals and beverages. Nothing is included in your flight ticket. Spirit Airlines is known for its affordable price and amazing deals that it usually offers on the flight ticket to facilitate the passengers. Its major objective is to minimize your travel expenses to the maximum extent so that you can reach your destination without hitting your pocket hard. So, what are you waiting for? Get your Spirit Airlines Reservations now and make your journey a once-in-a-time experience As we all know, Spirit is an ultra-low-cost carrier and to keep its fares low; the airline has limited its services. However, it provides you various in-flight services depending upon the fare type, city of origin, and the destination. But there are some services that you will enjoy on all Spirit Airlines reservations, so let’s know more about them for a Wonderful and convenient travel experience in the future.

Best Budget Travel Destinations Ever Are you looking for a cheap flight this year? Travel + Leisure received a list of the most affordable locations this year from one of the top travel search engines in the world, Kayak. Kayak then considered the top 100 locations with the most affordable average flight prices, excluding outliers due to things like travel restrictions and security issues. To save a lot of money, go against the grain. Mexico Unsurprisingly, Mexico is at the top of the list of the cheapest places to travel in 2022. The United States has long been seen as an accessible and affordable vacation destination; low-cost direct flights are common. San José del Cabo (in Baja California Sur), Puerto Vallarta, and Cancun are the three destinations within Mexico with the least expensive flights, with January being the most economical month to visit each. Fortunately, January is a glorious month in each of these beachside locales, with warm, balmy weather and an abundance of vibrant hues, textures, and flavors to chase away the winter blues. Looking for a city vacation rather than a beach vacation? Mexico City, which boasts a diverse collection of museums and a rich Aztec heritage, is another accessible option in the country. May is the cheapest month to travel there. Chicago, Illinois Who wants to go to Chicago in the winter? Once you learn about all the things to do in this Midwest winter wonderland and the savings you can get in January, you'll be convinced. At Maggie Daley Park, spend the afternoon ice skating before warming up with some deep-dish pizza. Colombia Colombia's fascinating history, vibrant culture, and mouthwatering cuisine make it a popular travel destination. It is also inexpensive compared to what many Americans are used to paying for items like a fresh arepa and a cup of Colombian coffee. The cheapest month of the year to fly to Bogotá, the capital city, is February. The Bogota Botanical Garden, founded in 1955 and home to almost 20,000 plants, is meticulously maintained, and despite the region's chilly climate, strolling through it is not difficult. The entrance fee is just over $1 USD. In January, travel to the port city of Cartagena on the country's Caribbean coast. The majority of visitors discover that exploring the charming streets on foot is sufficient to make their stay enjoyable. Tennessee's Music City There's a reason why bachelorette parties and reunions of all kinds are so popular in Music City: it's easy to have fun without spending a fortune. There is no fee to visit a mural, hot chicken costs only a few dollars, and Honky Tonk Highway is lined with free live music venues. The cheapest month to book is January. New York City, New York Even though New York City isn't known for being a cheap vacation destination, you'll find the best deals if you go in January. Even though the city never sleeps, the cold winter months are the best time for you to visit and take advantage of the lower demand for flights and hotel rooms. In addition, New York City offers a wide variety of free activities. Canada Not only does our neighbor Mexico provide excellent deals, but the majority of Americans can easily fly to Canada for an affordable getaway. In Montréal, Quebec, you must try the steamé, which is the city's interpretation of a hot dog and is served steamed in a side-loading bun (which is also steamed). It's the perfect meal to eat in the middle of February when travel costs are at their lowest. Best of all, hot dogs are inexpensive and delicious as well as filling. The most affordable month to visit Toronto, Ontario is February. Even though the weather may make you wary, the annual Toronto Light Festival, which is completely free, is held in February in the charming and historic Distillery District. Another excellent choice at this time is the $5 Bentway Skate Trail under the Gardiner Expressway overpass.

Studies have documented that families who habitually eat dinner seem to raise children with better homework skills, higher grades, greater emotional control, and more confidence. Making your bed every morning is correlated with better productivity, greater sense of well-being, and stronger skills at sticking with a budget. It’s not that family meal or a tidy bed causes better grades or less frivolous spending. But somehow those initial shifts start chain reactions that help other good habits take hold.

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Beef and Broccoli Stir Fry Serves 4 Ingredients: 1/2 lb flank steak, cut in strips 3 cups broccoli florets 1 onion, chopped 1 cup white button mushrooms, chopped 1 cup beef broth 1/3 cup cashew nuts 2 tbsp soy sauce 1 tbsp honey 1 tsp lemon zest 1 tsp grated ginger 3 tbsp olive oil 1 tsp cornstarch Directions: Place the meat in the freezer for 20 minutes then cut it in thin slices. Place it in a bowl together with soy sauce, honey, lemon zest and ginger. Stir to coat well and set aside for 30 minutes. Stir fry steak in olive oil over high heat for 2-3 minutes until cooked through. Add and stir fry broccoli, onion, mushrooms and cashews. Stir in spice. Dilute cornstarch into beef broth and add it to the meat mixture. Stir until thickened.

Blueberry Jam Makes 4-5 11 oz jars Ingredients: 4 cups granulated sugar 3 cups blueberries (frozen and thawed or fresh) 3/4 cup honey 2 tbsp lemon juice 1 tsp lemon zest Directions: Gently wash and drain the blueberries. Lightly crush them with a potato masher, food mill or a food processor. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Boils for 10-15 minutes, stirring from time to time. Boil until the jam sets. Test by putting a small drop on a cold plate – if the jam is set, it will wrinkle when given a small poke with your finger. Skim off any foam, then ladle the jam into jars. Seal, flip upside down or process for 10 minutes in boiling water.

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