Thrifty Thursday ~ April 16, 2020

Bones' Smokehouse in East Brainerd destroyed by tornado.
The white building in the left background is one of our local Goodwill stores. 

What a week this has been here in Tennessee. The National Weather Service confirmed four tornadoes came through our area on Easter Sunday. 

Thankfully we were spared here, although we lost power for over forty hours and when it was finally restored we had no water. 

On Tuesday one of our local well companies came out and had to install a new pressure tank. Thankfully we are back to semi-normal here now. 

 
Gas is down to $1.29 per gallon here this week. I was able to fill up my car for just over $17, which seems unreal to me. 
My economic stimulus check came this week. I'm saving it to pay bills while I am off from work during this pandemic. 
Frugal Things This Week:
Our Verizon phones were paid off last month, so our cell phone/Internet bill will be $80 less in April. This couldn't have come at a better time. 

I made a mask for my Mom this week. I upcycled a scrub shirt we bought from a yard sale and used the ties from the back of the shirt as the ties for the mask. 
In My Frugal Kitchen:
I made an impossible zucchini pie using a Betty Crocker recipe in order to use up the last of our zucchini. 

I also made some Ham and Cheese Muffins using another Betty Crocker recipe. These lasted for several days for breakfast this week. 

On Sunday I made a loaf of English Muffin bread. I've always wanted to make the English muffin bread, but never did until now. 

Here is the recipe if you're interested:

English Muffin Bread

Ingredients:

3 cups All-Purpose Flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil
cornmeal, to sprinkle in pan

Directions:

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. I heated mine for two minutes. Pour the hot liquid over the dry ingredients in the mixing bowl. Using an hand mixer, beat at high speed for 1 minute. Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.

How has your week been?

Belinda ~ Living within our Means ~ My Linktree

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