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About a week or so ago several of the Fort Family Admins and Authors were talking about the song by Harry Nilsson, Put the Lime in the Coconut MP3. Of course, one of the admins wasn’t too happy about this as now he had the song stuck in his head. After a few minutes of discussion both in voice and text one of our staff members found this awesome recipe:

lime-in-d-coconut-drink-recipe

lime-in-d-coconut-drink-recipe.jpeg

Lime In D’ Coconut Drink Recipe

We interrupt your Wednesday for a special update from the tropics. As our hometown of Chicago slowly inches closer to those cold winter temperatures, we’re still in St. John trying to soak up as much sun as possible. But this is, after all, a “working vacation” as we do plenty of “research” into tropical sweets. So instead of the usual dessert recipe, today, we’re venturing into the sweet drink category as we share our favorite tropical drink thus far. This drink is full of coconut and lime… a refreshing blended drink with the ingredients and cool to take the edge off of the heat. So if it’s cold where you’re at, and you simply wanna reminisce of warmer times as you crank up your heat, or if it’s hot and you need something to cool you off, you won’t be disappointed with this Lime in D’ Coconut Drink. Pool optional. [ Location: St. John, USVI ]

Before You Get Started Making Lime In D’ Coconut Drink

Gather your supplies – Blender needed

Lime In D’ Coconut Drink Ingredients and Amounts (Yields ~14oz)

3 oz (6 tbsp) Coconut Rum

2 oz (4 tbsp) Rose’s Lime Juice

4 oz (8 tbsp) Coco Lopez – Cream of Coconut

1/2 Lime

4 Cups of Ice

Lime In D’ Coconut Drink Step-By-Step Directions

1) Pour rum, lime juice, and cream of coconut into the blender.

2) Cut a lime in half and take off the rind. Place lime in blender.

3) Put ice in blender and blend till combined and ice fully crushed/blended.

4) Pour into a glass, garnish, and smile.

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Lime In D’ Coconut Drink Sweet Notes

Feel free to throw the entire lime in the blender, rind and all. It will blend up and have nice green flecks and some small lime bits. Please wash lime well

  • If you want to make some fun lime twist garnishes, learn how here
  • This recipe fills up a margarita glass with a little extra leftover
  • Fun paper umbrellas and colorful straws encouraged

Thanks to Sweet Society for an awesome Summer Drink.

As always please use alcohol and alcoholic drinks responsibly!

Mom’s Notes: Mom didn’t have any Coconut Rum, however, Mom used Bacardi Select and an extra tablespoon of Cream of Coconut. As always Mom receives no remuneration of any kind for the items in this article. Not even freebies, hint, hint.😉

Other Refreshing Summer Drinks:

Limes make other great drinks for the Summer, Limeade, Strawberry Limeade just to name a few. Mom loves to squeeze a lime into whichever Coca Cola product that Mom is drinking at the time. Very refreshing. However, Mom prefers squeezing lemons into Iced Tea.

You can also add lime to your favourite Lemonade Recipe, makes a delightful change.

Mom has been doing a lot of reading lately on Kitchen and Cooking Hacks, the number one cooking hack that keeps appearing and reappearing is one that Mom has mentioned several times. Whatever food that you are cooking or baking, Beef/Pork Roast, Eggs, Turkey, etc., always remove from your refrigerator thirty to forty-five minutes before cooking or popping in the oven. Doing so will allow your food to cook or bake faster. Or as the time allotted in the recipe, always keep your food covered as its temperature rises to room temperature.

I am going to share some very helpful charts with you today and perhaps a webpage or two.

First D. I. Y.  Self-Rising Flour:

By Regan Cafiso for Food Network Kitchen

Self-rising flour is a staple in many recipes — particularly Southern recipes like biscuits, cobblers and more. It simplifies the baking process by including the leavener and salt right in with the flour, making it handy to have around when you’re running low on baking supplies (or time to assemble it all).

What Is Self-Rising Flour?

Many popular varieties of self-rising flour, like the ubiquitous White Lily brand, are made with bleached, low-protein soft wheat flour, which gives baked goods a super-light texture and tender crumb. In a pinch, however, all-purpose flour makes a fine substitute. It does not matter if it is bleached or unbleached. If you happen to have plain cake flour on hand as well, you can use a 50/50 mix of that and all-purpose for an even closer approximation.

How to Make Self-Rising Flour

Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well. Store your self-rising flour in an airtight container in the pantry. (Be sure to label it, so you know it contains a leavener.) Use within six months or the baking powder will start to lose its potency.

Next are some simple substitutions:missing-ingredient-consult-guide-cooking-baking-substitutions

The poor guy in the photo above doesn’t have all the ingredients for dinner with his future husband’s parents! But have no fear the answers are below, just keep scrolling.

Never Trust
Never Trust Anyone Who Doesn’t Drink Coffee

Before I forget:

As you will see some items have multiple substitutions listed, Mom recommends finding one that fits your needs and sticking with it. Mom learned back in the Dark Age in Home EC the simple substitution for Baking Powder (1/3 tsp. baking soda and 1/2 tsp. cream of tartar) & Self-Rising Flour (For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.)

Ingredient Substitutions Chart

What to Use When You’re Out of an Ingredient

By Diana Rattray – Spruce Eats

Ingredient Substitutions

Use substitutions in emergency situations, and keep in mind they may not perform like the original ingredient.

Ingredient Amount Substitute
Allspice 1 tsp. 1/2 tsp. cinnamon and 1/2 tsp. ground cloves
Apple pie spice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cardamom
Arrowroot 1 1/2 tsp. 1 tbsp. flour
Arrowroot 1 1/2 tsp. 1 1/2 tsp. cornstarch
Baking powder 1 tsp. 1/3 tsp. baking soda and 1/2 tsp. cream of tartar
Baking powder 1 tsp. 1/4 tsp. baking soda and 1/2 cup sour milk or buttermilk (Decrease liquid called for in the recipe by 1/2 cup.)
Baking powder 1 tsp. 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice used with sweet milk to make 1/2 cup (Decrease liquid called for in the recipe by 1/2 cup.)
Bay leaf 1 whole 1/4 tsp. crushed
Beau Monde 1 tsp. 1 tsp seasoning or seasoned salt
Beau Monde 1 tsp. 1/2 tsp. salt
Beau Monde 1 tsp. 1/2 tsp. Mei Yen seasoning
Bread 1 slice dry 1/3 cup dry breadcrumbs
Bread 1 slice soft bread 3/4 cup soft breadcrumbs
Broth, beef or chicken 1 cup 1 bouillon cube dissolved in 1 cup boiling water
Broth, beef or chicken 1 cup 1 envelope powdered broth base dissolved in 1 cup boiling water
Broth, beef or chicken 1 cup 1 1/2 tsp. powdered broth base dissolved in 1 cup boiling water
Butter 1 cup 7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt
Butter 1 cup 7/8 cup lard plus 1/2 tsp. salt
Butter 1 cup 1 cup margarine
Buttermilk (sour milk) 1 cup 1 cup plain yogurt
Buttermilk (sour milk) 1 cup 1 cup whole or skim milk plus 1 tbsp. lemon juice or white vinegar
Buttermilk (sour milk) 1 cup 1 cup milk plus 1 3/4 tsp. cream of tartar
Chili sauce 1 cup 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp. vinegar, 1/4 tsp. cinnamon, a dash of ground cloves, and a dash of allspice
Chili sauce 1 cup 1 cup catsup, 1/4 tsp. cinnamon, dashes of ground cloves and allspice
Chives, finely chopped 2 tsp. 2 tsp. green onion tops, finely chopped
Chocolate, chips semisweet 1 oz. 1 oz. sweet cooking chocolate
Chocolate, semisweet 1 2/3 oz. 1 oz. unsweetened chocolate plus 4 tsp. sugar
Chocolate, semisweet 6 oz. package 1 cup
Chocolate, unsweetened 1 oz. or square 3 tbsp cocoa plus 1 tbsp. fat
Cocoa 1/4 cup or 4 tbsp. 1 oz (square) unsweetened chocolate (Decrease fat called for in the recipe by 1/2 tbsp.)
Coconut cream 1 cup 1 cup whipping cream
Coconut milk 1 cup 1 cup whole or 2% milk
Corn 1 dozen ears 2 1/2 cups cooked
Cornmeal, self-rising 1 cup 7/8 cup plain, 1 1/2 tbsp. baking powder, and 1/2 tsp. salt
Corn syrup 1 cup 1 1/4 cup light brown sugar and 1/3 cup water
Corn syrup 1 cup 7/8 cup honey (Baked goods will brown more.)
Corn syrup, dark 1 cup 3/4 cup light corn syrup and 1/4 cup light molasses
Cornstarch (for thickening) 1 tbsp. 2 tbsp. all-purpose flour
Cornstarch (for thickening) 1 tbsp. 2 tbsp. granular tapioca
Cracker crumbs 3/4 cup 1 cup dry bread crumbs
Cream, heavy

(36% to 40% fat)

1 cup 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)
Cream, heavy

(36% to 40% fat)

1 cup 2 to 2 1/2 cups whipped
Cream, light

(18% to 20% fat)

1 cup 3/4 cup milk and 3 tbsp. butter or margarine (for use in cooking or baking)
Cream, light

(18% to 20% fat)

1 cup 1 cup evaporated milk, undiluted
Cream, whipped 1 cup Chill a 13 oz. can of evaporated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff.
Dates 1 lb. 2 1/2 cup pitted
Dill plant, fresh or dried 3 heads 1 tbsp. dill seed
Egg, whole, uncooked 1 large

(3 tbsp.)

3 tbsp. and 1 tsp. thawed frozen egg
Egg, whole, uncooked 1 large

(3 tbsp.)

2 1/2 tbsp. sifted, dry whole egg powder and 2 1/2 tbsp. lukewarm water
Egg, whole, uncooked 1 large

(3 tbsp.)

2 yolks and 1 tbsp. water (in cookies)
Egg, whole, uncooked 1 large

(3 tbsp.)

2 yolks (in custards, cream fillings, and similar mixture)
Egg, whole, uncooked 1 large

(3 tbsp.)

2 whites as a thickening agent
Eggs, uncooked 1 cup 5 large eggs
Eggs, uncooked 1 cup 6 medium eggs
Egg white 1 large

(2 tbsp.)

2 tsp. thawed frozen egg white
Egg white 1 large

(2 tbsp.)

2 tbsp. sifted dry egg white powder and 2 tbsp. lukewarm water
Egg white 1 cup 8 large egg whites
Egg yolk 1 yolk

(1 1/2 tbsp.)

3 1/2 tbsp. thawed frozen egg yolk
Egg yolk 1 yolk

(1 1/2 tbsp.)

2 tbsp. sifted dry egg yolk
Egg yolk 1 cup 12 large egg yolks
Fines Herbes 1/3 cup 3 tbsp. parsley flakes + 2 tsp. dried chervil + 2 tsp. dried chives + 1 tsp. dried tarragon
Flour, all-purpose (for thickening) 1 tbsp. 1 1/2 tsp. cornstarch, arrowroot starch, potato starch, or rice starch
Flour, all-purpose (for thickening) 1 tbsp. 1 tbsp. granular tapioca
Flour, all-purpose (for thickening) 1 tbsp. 1 tbsp. waxy rice flour
Flour, all-purpose (for thickening) 1 tbsp. 2 tbsp. browned flour
Flour, all-purpose (for thickening) 1 tbsp. 1 1/2 tbsp. whole wheat flour
Flour, all-purpose (for thickening) 1 tbsp. 1/2 tbsp. whole wheat flour and 1/2 tbsp all-purpose flour
Flour, all-purpose (for thickening) 1 tbsp. 1 tbsp. quick-cooking tapioca
Flour, all-purpose 1 cup sifted 1 cup and 2 tbsp.cake flour
Flour, all-purpose 1 cup sifted 1 cup rolled oats, crushed
Flour, all-purpose 1 cup sifted 1/2 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
Flour, all-purpose 1 cup sifted 1/2 cup cornmeal, bran, rice flour, or whole wheat flour and 1/2 cup all-purpose flour
Flour, all-purpose 1 cup sifted 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
Flour, all-purpose 1 cup sifted 1 cup rye or rice flour
Flour, all-purpose 1 cup sifted 1/4 cup soybean flour and 3/4 cup all-purpose flour
Flour, all-purpose 1 lb. 4 cups sifted
Flour, all-purpose 1 lb. 3 1/3 cups unsifted
Flour, cake 1 lb. 4 3/4 cups
Flour, cake 1 cup sifted 1 cup minus 2 tbsp. sifted all-purpose flour (7/8 cup)
Flour, self-rising 1 cup 1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt
Fruit, fresh, cut up 1 1/2 cups 16 oz. can, drained
Garlic 1 clove, small 1/8 tsp. garlic powder
Garlic salt 1 tsp. 1/8 tsp. garlic powder plus 7/8 tsp. salt
Gelatin, flavored 3 oz. 1 tbsp. plain gelatin and 2 cups fruit juice
Ginger 1/8 tsp. 1 tsp. candied ginger rinsed in water to remove sugar, then finely cut
Ginger 1/8 tsp. 1 tbsp. raw ginger
Herbs, fresh 1 tbsp, chopped 1/2 tsp. dried crushed herbs
Honey 1 cup 1 1/4 cup sugar and 1/4 cup water
Horseradish 1 tbsp. 2 tbsp. bottled fresh
Ketchup 1 cup 1 cup tomato sauce, 1/4 cup brown sugar, and 2 tbsp. vinegar (for use in cooking)
Lemon juice 1 tsp. juice 1/2 tsp. vinegar
Lemon peel, dried 1 tsp. 1 to 2 tsp. grated fresh lemon peel
Lemon peel, dried 1 tsp. grated peel of 1 medium lemon
Lemon peel, dried 1 tsp. 1/2 tsp. lemon extract
Lime 1 medium 1 1/2 to 2 tbsp. juice
Maple sugar (grated and packed) 1/2 cup 1 cup maple syrup
Maple sugar (grated and packed) 1 tbsp. 1 tbsp. white, granulated sugar
Marshmallows, miniature 1 cup 8-10 regular
Mayonnaise (for salad dressings) 1 cup 1/2 cup yogurt and 1/2 cup mayonnaise
Mayonnaise (for salad dressings) 1 cup 1 cup sour cream
Mayonnaise (for salad dressings) 1 cup 1 cup cottage cheese pureed in a blender
Mei Yen seasoning 1 tsp. 1 tsp. Beau Monde seasoning
Mei Yen seasoning 1 tsp. 1/2 tsp. salt
Milk, buttermilk (or sour) 1 cup 1 cup plain yogurt
Milk, buttermilk (or sour) 1 cup 1 cup minus 1 tbsp. sweet milk and 1 tbsp. lemon juice or vinegar (Allow to stand 10 minutes at room temperature.)
Milk, buttermilk (or sour) 1 cup 1 cup sweet milk and 1 3/4 tsp. cream of tartar
Milk, skim 1 cup 4 to 5 tbsp. non-fat dry milk powder and enough water to make 1 cup or follow manufacturer’s directions
Milk, skim 1 cup 1/2 cup evaporated milk and 1/2 cup water
Milk, sweetened condensed 1 can (about 1 1/3 cup) Heat the following ingredients until sugar and butter are dissolved: 1/3 cup plus 2 tbsp. evaporated milk, 1 cup sugar, and 3 tbsp. butter or margarine.
Milk, sweetened condensed 1 can (about 1 1/3 cup) Add 1 cup plus 2 tbsp. dry milk to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and 3 tbsp. melted butter or margarine. Stir until smooth.
Milk, whole 1 cup 1 cup reconstituted non-fat dry milk (Add 2 tbsp. butter or margarine, if desired.)
Milk, whole 1 cup 1/2 cup evaporated milk and 1/2 cup water
Milk, whole 1 cup 4 tbsp whole dry milk and 1 cup water (or follow manufacturer’s directions)
Milk, whole 1 cup 1 cup fruit juice or 1 cup potato water (for use in baking)
Mushrooms, fresh 1 lb. 2 to 3 cup whole
Mushrooms, fresh 1 lb. 3 oz dried
Mushrooms, fresh 1 lb. 5 cup sliced
Mushrooms, fresh 1 lb. 1 10 oz. can (8 oz., drained weight)
Mushrooms, canned 4 oz. 2 cups sliced fresh
Mushrooms, canned 4 oz. 6 tbsp whole, dried mushrooms
Mustard, dry 1 tsp. 1 tbsp. prepared mustard
Onion, fresh 1 small rehydrate 1 tbsp. instant minced onion
Onion powder 1 tbsp. 1 medium onion, chopped
Onion powder 1 tbsp. 4 tbsp. fresh chopped onion
Onions 1 lb. 3 large onions
Onions 1 lb. 2 to 2 1/2 cup chopped
Orange peel, dried 1 tbsp. 2 to 3 tbsp. grated orange peel
Orange peel, dried 1 tbsp. grated peel of 1 medium orange
Orange peel, dried 2 tsp. 1 tsp. orange extract
Parsley, dried 1 tsp. 3 tsp. fresh parsley, chopped
Peppers, green bell 1 tbsp. dried 3 tbsp .fresh green pepper, chopped
Peppers, red bell 1 tbsp. dried 3 tbsp fresh red pepper, chopped
Peppers, red bell 1 tbsp. dried 2 tbsp chopped pimiento
Peppermint, dried 1 tbsp. 1/4 cup chopped fresh mint
Pimiento 2 tbsp. 1 tbsp. dried red bell peppers, rehydrated
Pimiento 2 tbsp. 3 tbsp. fresh red bell pepper, chopped
Pumpkin pie spice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, and 1/8 tsp. nutmeg
Rennet 1 tablet 1 tbsp. liquid rennet
Shortening, melted 1 cup 1 cup cooking oil (Substitute only if a recipe calls for melted shortening.)
Shortening, solid (used in baking) 1 cup 1 cup minus 2 tbsp. lard (7/8 cup)
Shortening, solid (used in baking) 1 cup 1 1/8 cups butter (Decrease salt called for in the recipe by 1/2 tsp.)
Sour cream, cultured 1 cup 3/4 cup sour milk or buttermilk and 1/3 cup butter or margarine
Sour cream, cultured 1 cup Blend until smooth: 1/3 cup buttermilk, 1 tbsp. lemon juice, and 1 cup cottage cheese
Sour cream, cultured 1 cup 1 cup plain yogurt
Sour cream, cultured 1 cup 3/4 cup milk, 3/4 tsp. lemon juice, and 1/3 cup butter or margarine
Spearmint, dried 1 tbsp. 1/4 cup chopped fresh mint
Sugar, brown 1 cup firmly packed 1 cup granulated sugar
Sugar, brown 1 lb. 2 1/4 cups firmly packed
Sugar, granulated 1 lb. 2 1/4 cups
Sugar, powdered 1 lb. 2 3/4 cups
Sugar, granulated 1 tsp. 1/8 tsp. noncaloric sweetener solution or follow manufacturer’s directions
Sugar, granulated 1 cup 1 1/2 cups corn syrup (Decrease liquid called for in the recipe by 1/4 cup.)
Sugar, granulated 1 cup 1 1/3 cups molasses (Decrease liquid called for in the recipe by 1/3 cup.)
Sugar, granulated 1 cup 1 cup powdered sugar
Sugar, granulated 1 cup 1 cup brown sugar, firmly packed
Sugar, granulated 1 cup 3/4 cup honey (Decrease liquid called for in the recipe by 1/4 cup; for each cup of honey in baked goods, add 1/2 tsp. soda.)
Tapioca, granular 1 tbsp. 2 tbsp. pearl tapioca
Tomato juice 1 cup 1/2 cup tomato sauce and 1/2 cup water
Worcestershire sauce 1 tsp. 1 tsp. bottled steak sauce
Yogurt, plain 1 cup 1 cup buttermilk
Yogurt, plain 1 cup 1 cup cottage cheese blended until smooth
Yogurt, plain 1 cup 1 cup sour cream

Note:

Substitutes for white flour added to most baked goods will result in a reduced volume and a heavier product. Substitute no more than 1/4 of white flour in a cake to ensure success. In other recipes, you can substitute whole wheat flour for 1/4 to 1/2 of white flour.

ingredient-substitution-chart-3054056

Cooking Measurement Conversions

Teaspoon & Tablespoon Measures

  • Dash or pinch = >1/8 tsp • 1-1/2 tsp = 1/2 Tbsp
  • 3 tsp = 1 Tbsp; 1/2 fl oz • 4-1/2 tsp = 1-1/2 Tbsp
  • 2 Tbsp = 1/8 C; 1 fl oz
  • 4 Tbsp = 1/4 C; 2 fl oz
  • 8 Tbsp = 1/2 C; 4 fl oz
  • 12 Tbsp = 3/4 C; 6 fl oz
  • 16 Tbsp = 1 C; 8 fl oz; 1/2 pt

Cup Measures

  • 1/8 C = 2 Tbsp; 1 fl oz
  • 1/4 C = 4 Tbsp; 2 fl oz
  • 1/3 C = 5 Tbsp + 1 tsp
  • 1/2 C = 8 Tbsp; 4 fl oz
  • 2/3 C = 10 Tbsp + 2 tsp
  • 3/4 C = 12 Tbsp; 6 fl oz
  • 7/8 C = 3/4 C + 2 Tbsp
  • 1 C = 16 Tbsp; 8 fl oz; 1/2 pt • 2 C = 1 pt; 16 fl oz
  • 4 C = 2 pt; 1 qt; 32 fl oz

Pints, Quarts, Gallons & Pounds

  • 1/2 pt = 1 C; 8 fl oz • 1 pt = 2 C; 16 fl oz • 1 qt = 4 C; 32 fl oz • 1 gal = 4 qt; 16 C
  • 1/4 lbs = 4 oz • 1/2 lbs = 8 oz • 3/4 lbs = 12 oz • 1 lbs = 16 oz

Metric Volume Conversions

  • 1 ml = 1/5 tsp
  • 5 ml = 1 tsp
  • 15 ml = 1 Tbsp
  • 60 ml = 1/4 C; 2 fl oz • 80 ml = 1/3 C
  • 125 ml = 1/2 C; 4 fl oz • 160 ml = 2/3 C
  • 180 ml = 3/4 C; 6 fl oz • 250 ml = 1 C; 8 fl oz
  • 375 ml = 1-1/2 C; 12 fl oz
  • 500 ml = 2 C; 16 fl oz; 1 pt • 700 ml = 3 C
  • 950 ml = 4 C; 32 fl oz; 1 qt • 1 L = 33.8 fl oz
  • 3.8 L = 4 qt; 1 gal

Metric Weight Conversions

  • 1 gr = 0.035 oz
  • 100 gr = 3.5 oz
  • 500 gr = 17.6 oz; 1.1 lbs • 1 kg = 35 oz; 2.2 lbs

Cooking & Oven Temperature

  • 0°C = 32°F
  • 100°C = 212°F • 120°C = 250°F • 160°C = 320°F • 180°C = 350°F • 190°C = 375°F • 205°C = 400°F • 220°C = 425°F • 230°C = 450°F

     @TASTEOFHOME

Some more fun charts:

Chopped Onion Substitutes PNG
Chopped Onion Substitutes
Egg Substitutions PNG
Egg Substitutions

Herb & Spice Guide JPG
Herb & Spice Guide
Cooking Ingredient Substitutions PNG
Cooking Ingredient Substitutions

Common Ingredients Substitution List PNG
Common Ingredients Substitution Chart
Screen-shot3-3119609750.png
Weights of common ingredients in grams
This for That PNG
This for That

Mom’s words of warning:

When shopping at discount Grocery Stores like Dollar General, Dollar Tree, and Grocery Outlet et al. Always know the actual price of the items you are shopping for as what you think is a deal may actually cost more than at your regular Grocery Store. For example, when Dollar Tree was only a dollar for everything buying can vegetables there was more expensive than your Grocery Store; $1.00 a can compared to $0.79 to $0.89 a can. Ten to Twenty cents here and there add up! Another example is Grocery Outlet sells some of the same items sold at Dollar Tree, yet they were charging $1.29 and $1.35, instead of $1.00 as Dollar Tree was. So, keep your eye and brain peeled and know your prices. Always, and I do mean always compare unit prices, as Manufactures have been known to package products in the same size container as their competitors yet have fewer ounces or units. Several years ago, I was shopping at Safeway for some White Hot Chocolate Mix, the name brand was around $5.99 at the time and Safeway’s version was I believe $4.99. However, we were talking about 18 oz versus 14 oz., therefore the name brand was actually cheaper. They were both in the same size can, very misleading. If you don’t have a Smartphone, always carry a small calculator with you when shopping, you just might save enough money to buy steaks instead of hamburgers!

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