After having to come up with $500 unexpectedly for my son's medical treatment at the end of last month, it meant that after paying all bills we had $450 left to get through the next two weeks. Well, today is the last day of that two weeks. Tomorrow is payday. It was harder than I thought it would be, because I have gotten used to the ability to buy little things pretty much when we want them. Big things we save up for of course, but if I wanted to buy a bushel of organic apricots, normally I would have been able to just go and do that. If I wanted to go and purchase a couple extra garden stakes, I could do it. With that extra $500 missing from the budget, there was no way.

I had to really remember how we used to do things back when things were super tight, but fortunately it's not been that long ago. So we all did some belt-tightening and we've made it through. And with $49 still in the checking account, so clearly it's doable. The kids had a few cases of the "I wants" but I just kept reminding them of the medical bills. We don't believe in hiding the truth about finances from our kids. They are old enough to get it and we want them to live in the real world and not understand the truth about money, budgets and bills. This month I have budgeted for the extra medical and although it will still be a little tight, it won't be so much of a challenge as being blind-sided by it.

It has shown me though that there are places I could tighten the budget so we could pay off a little bit more or save a little bit more, so I think I am going to keep that in mind for the future.

---------------

Tonight for dinner we had roast chicken. There was a lot left over (I got a five pound organic bird). We will be eating it for lunch for the next couple days in one form or another. I picked all the meat off the bones and I've finally got enough to make stock. So tonight before bed I am going to throw the chicken carcasses I have been saving in the freezer and all the onion skins and tops and bottoms, garlic skins, and carrot peels that I have been saving along with a whole fresh onion, some carrots that are getting to the end of their life, a bunch of celery leaves and the innermost stalks no one likes to eat, some crushed garlic, peppercorns, turmeric, marjoram, sage, sea salt, basil, thyme and parsley into the crockpot and cover it with water. I am going for some major flavor. I will let it cook on low overnight and in the morning I will have beautiful chicken stock.

Then I will strain it, pour it back into the crockpot, saute fresh carrots, onion, and celery and cook them until they are soft. I will add some of the chicken and then I will pour it all into quart jars and pressure can it. The recipe I saw recommended you put your chicken and vegetables into the jars first so that it fills them about 2/3 of the way and then add your hot broth. This way makes sure that the heat penetrates all the way to the center of the jar, very important in canning. I might do 2 pint jars of just broth, too.

We will then have homemade shelf-stable chicken soup and broth ready on the shelf. All I will have to do in the future will be to heat it, add some noodles if I want them, simmer until they are soft and there you go. Homemade, healthy, organic soup and you can bet it won't cost what it does in the store, especially when half the ingredients in the stock are things you would have thrown away or composted anyway.

------------------

I picked three more pints of raspberries today, another quarter pint of blueberries and 10 blackberries. In a few more days I think the blueberries will be in serious business and another week and it will be the blackberries turn to explode.

And I'm pretty sure we're going to have grapes this year. I just am not sure when. Does anyone know when grapes get ripe in the Pacific Northwest? They are Concords.