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Hello! Here’s the next post in my ‘new homeowner chronicles’ which is getting used to a very different storage situation in my new master bathroom. In my bathroom at my parent’s house, my sister and I shared a bathroom with drawers, shelves, a storage cabinet… there was a lot of room and diverse options for storage. Which was good because I have a problem… and that problem is makeup and skincare products. Honestly, it wasn’t just that I have way too much makeup (although I do). I also have very, very sensitive and dry skin that for a long time, I was buying lotion, shampoo and different foundations etc etc to try and cover and combat. I still have a ton of difficulty with my skin, but thankfully I’ve found a few things that work now. The hangover of that was way too many products that I couldn’t even use,…

Hellllooooo! My absolute favorite vegetable is zucchini. I love its texture, its willingness to take on whatever flavors you throw at it, and its crazy versatility. This post has zucchini two ways if you can believe it! Best of all, zucchini grows like a weed in the Alberta summer so for several months out of the year I either have fresh zucchini courtesy of the garden my mum keeps (I help I swear!) or frozen grated zucchini to make good use of. This is a fairly quick and simple recipe where everything gets thrown into a pot, you heat it up, taste test it all, freeze some, eat some, have a nap… well, that’s what I do anyhow. ***I got my noodling machine almost FREE thanks to my Superstore Plus points. It was VERY affordable actually, only about $20 so I think I paid about 3/4 dollars to purchase it…

This past Christmas my sister gifted me with some gorgeous Le Creuset bakeware that I’ll pretty much take any excuse to bust out. It’s perfect for roasting vegetables in, and I’m planning on making a queso cheese dip in the individual sized ones she got me soon. I’ve been trying to limit my extreme bread love to make room for my extreme pasta and ramen love (priorities, right?), so I’ve been trying to find accompaniments for my eggs that don’t involve toast. This was one such experiment that turned out super well. Butternut Squash and Brussel Sprout Hash with Fried Eggs $3.91 for 3-4 servings, $1.30 per meal Butternut Squash- $1.47 (1/2 a squash at 2.93) Brussel Sprouts- $1.24 Eggs-  $1.20 for 3 servings Method: Peel and rough cube up your butternut squash, and place in a baking dish. Bake your squash at 375 degrees celcius until is is fork…

Hello! Here comes how I used the other half of that butternut squash I mentioned in this post. This recipe came to me with a bit of inspiration- a friend had eaten a butternut squash ravioli out at dinner recently and it looked delicious, and it had a brown butter sage sauce that smelled heavenly. Now I’m good, but I’m nobody’s Nonna and I wasn’t feeling experimenting with creating ravioli. I wanted to get that deliciousness in, but in a not-so-fussy kind of way. For the hangry amongst us. So, as I like to do when I’m trying out purely experimental things and need to get an unbiased opinion, I invited my good friend Connor over for dinner. The guy is not afraid to tell me when I’m being a major jerk, so I feel pretty confident that he’ll tell me if my food tasted bad. As a result, he is…

Hi All, It’s an odd world, setting up a new blog so I thought it was worth explaining what the Broke Girl Blog is all about. A couple months ago, my former fiance and I set out to find a place to live. Through a stroke of genius and generosity my parents were able to figure out a way for us to purchase a home and start building equity, rather than our original plan to rent. Fast forward to mid-August 2015… my fiance and I end things. The house is still on the way, just in my name only. What was originally going to be comfortably tight and sustainable with 2 people is now less-comfortable and lagged along by little ol’ me. Life goes on, and a good opportunity is a good opportunity. My home will be ready on September 29th and this is a chronicle of how I’m going…