Hubby and I are moving. We don’t know where yet. What we do know is that we’re getting out of this apartment and renting the toddler a yard to play in—and that we’re doing it within the next two months. The packing has already started.
Needless to say, this means I may not be blogging as much for a little while. I can guarantee once a week, but I’m really not sure about beyond that. And I doubt I can guarantee what day.
That’s the bad news. But there’s also good news: this turn of events gives us an opportunity for an interesting experiment!
I have a very wise friend—a lady who had been both a military daughter and a military wife—who once told me, “When you find out you’re going to move, the first thing you do is shut down your kitchen.” Her idea was that you set yourself up to do as little cooking as possible with as little equipment as possible, so that you can take care of all the other details that come with a move.
For many people, the obvious answer to that is lots of paper plates, frozen dinners, and takeout. But of course I can’t do that. So my plan is to use up the stuff in the fridge and freezer, then bulk-cook more stuff for the fridge and freezer. And wing it from there.
Can I keep myself fed on good home-cooked, inexpensive, low carb food—and keep my family fed on good home-cooked, inexpensive, reasonably-healthy food—while still getting everything else done?
Welcome to The Frugal LowCarber!Eat well while saving money. All recipes are low carb and sugar-free; most are gluten free and paleo-friendly, too. FLC also features articles on day-in, day-out strategies for getting the most out of your food dollar. More...
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