Almost too busy to post..

I’ve been so busy lately that I just haven’t had time to come up with a good “frugal” post. I’ve been working on the Income Taxes, baby sitting, studying for my ham radio class and everything else that has been going on….I still can’t believe that it’s almost April…Spring is doing it’s best to come in like a lion with all the trees budding out. Pollen has been everywhere and TF’s truck and the little green car have taken on that yellow hue from all the pollen in the air. So far, fingers crossed, I have not been effected by the pollen this year. Bonnie and Jennifer have both been sniffling and taking allergy pills….

Bonnie is home from her spring break trip to Italy. She had frequent flyer miles so her air fare was really cheap and she stayed in hostels to save on hotel expenses. Here is a link to her blog so you can look at a few pictures that she took. She is now back in “school mode” and trying to rest some to recover from jet lag.

Has anyone noticed the prices of food lately? I seem to be getting less for the same amount of money. Wheat prices have doubled due to the fact that a lot of wheat farmers decided to jump on the corn (think Ethanol) band wagon last year and make some quick bucks. If you’ve noticed, anything that uses wheat has gone up in price. Corn prices are up and milk is getting more expensive. I am so glad that I bought 300 lbs. of white wheat for my food supply. I was able to get it at last years prices, so you can say that I “lucked out.”

This is Easter weekend and these thoughts rumble thru my mind: "These simple words—“He is not here, but is risen”—have become the most profound in all literature. They are the declaration of the empty tomb. They are the fulfillment of all He had spoken concerning rising again. They are the triumphant response to the query facing every man, woman, and child who was ever born to earth."

--Gordon B. Hinckley, "He Is Not Here, but Is Risen", Ensign, May 1999
Here's a recipe that you can make in advance for your Sunday dinner.

Frozen Pineapple Salad
Recipe By : Real Food for Real People
Serving Size : 8
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2 tablespoons Flour
1 cup Unsweetened Pineapple Juice -- unsweetened
1/2 cup Butter
1/8 cup Sugar -- or Splenda
1/16 teaspoons Salt
1 Egg
2 tablespoons Lemon Juice
2 cups Crushed Pineapple -- drained
1 cup Mandarin Oranges -- drained
1/4 cup Chopped Nuts -- (optional)
10 Marshmallows
8 Maraschino Cherries, whole
1 pint Whipped Cream

Make a paste of flour and pineapple juice, then gradually add remainder of juice.
Add butter, sugar and salt. Cook in top of double boiler for approximately 10 minutes. Add the egg, slightly beaten. Continue to cook for a few minutes, stirring occasionally; then cool and add lemon juice. Add pineapple, oranges, nuts, marshmallows and cherries; then fold in whipped cream. Pour into container and freeze. Freeze in sealed, labeled container at least until frozen, or up to three months. Serve as a frozen salad or dessert.

Per Serving (excluding unknown items): 365 Calories; 26g Fat (61.5% calories from fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.

Have a great week everyone!