Dave Ramsey is Dreamy

I am so totally in love with you, Dave Ramsey, in a strictly platonic and financial sort of way…

Today I did something I have not done in 19 years of marriage.  It may seem like no big deal to some, but for me, it was epic.  For reals.

I went to the grocery store with cash.

Crazy times here in suburbia.

No, but really, for the first time in 19 years, I grocery shopped without my debit card and used cold hard cash, instead.  Yes, my debit card equals cash in that we don’t spend more than we have, however, the act of using cash weighs more heavily as it leaves your hand and is placed into the hand of another.  Jason and I are doing "Financial Peace University" and I'd say we're on our way!

I spent $88.56 at the first store, handing the girl five 20-dollar bills.  At the second store I spent $20.09, handing the guy a twenty-spot and a dime.  I was even kind of giddy.  My friend, who I’ve told you about before, was at the next register.  I said, “Hi Friend!  Guess what I have in my wallet?!”  She said, “Cash?!”  We squealed and the guy checking out my groceries just thought I was a desperate housewife.  As if!

I have to tell you what all I got for $20.09 at Natural Grocers.  I was going in there for two loaves of egg free gluten free bread from "Outside the Breadbox", however, you know how that works, even when Dave Ramsey is sitting on your shoulder…the almond milk was a dollar off and I remembered I needed corn for popping.  And on my way to the check out, there it was!  The DOLLAR BIN!  And by “dollar bin” at an organic grocery store, I mean, they put as much borderline produce in a bag with a tie and call it a deal.  Here’s what I got out of 3 bags, aka, THREE BUCKS!!!!

• ·       9 avocados
• ·       13 Roma tomatoes
• ·       1 lime
• ·       1 small bunch kale
• ·       2 yams
• ·       1 butternut squash
• ·       1 Pink Lady apple
• ·       1 peach
• ·       3 heads Romaine lettuce
• ·       1 bunch dandelion greens
• ·       1 bunch Swiss chard

I got home, whipped up some guacamole with 4 of the avocados, 3 of the tomatoes, and the lime (plus stuff I had already).  After peeling the yams, I threw them in the steamer so they’d be ready for Ryan tomorrow for lunch.  The butternut squash joined the one I had already in the oven at 350 degrees for an hour while I went with my friend to a free Zumba class.  Then, when I got home, I chopped up the apple from the BARGAIN BAG, an onion, some celery, and spices and sautéed them with the squash in chicken broth while Jason cleaned the heads of Romaine and threw them in the salad spinner.  After I pureed the soup ingredients in the Ninja, we sat down to a VERY CHEAP AND DELICIOUS BOWL OF SOUP AND PLATEFUL OF SALAD.

And guess what?  I came in WAY under budget!  We'll have money for groceries next week ;)

Soup, it's what's for dinner!

So, I've been called the "Soup Nazi" by some who love me and my random made up soup recipes. I must confess, I love soup and could eat it and make up a new recipe every other day. It's souper easy and coupled with a salad and/or some good gf bread, well, it's a little bit of heaven :)

I've been asked to share, and with the crisp air at night and fall right around the corner, I'd be happy to...

Butternut Squash Soup is simmering right now on my stove top:

First, items needed (I buy organic, but use whatever you have):

• One butternut squash (scoop seeds out, clean, toss w/olive oil, bake at 325 for 15, set aside)
  
• One Pink Lady or other yummy apple, cut up, skin on
  
• Olive oil
  
• 1/2 yellow onion, chopped
  
• 3 or 4 stalks celery, chopped
  
• 1/2 tsp ginger (powdered)
  
• 1/4 tsp sage (powdered)
• 1/4 tsp dried rosemary
  
• 1 Tbsp organic Better Than Bouillon chicken base (I'm gluten free and haven't had issues w/this stock...it DOES NOT SAY IT'S GF, SO IF YOU HAVE CELIAC, USE YOUR FAVORITE CHICKEN OR VEGGIE STOCK!!!)
  
• 6 cups pure water
• Plain yogurt or sour cream (I use goat yogurt b/c I'm dairy free)
• Parmesan or asiago cheese, shredded
  

1. Cut and quarter one butternut squash, scooping out seeds and pulp (clean seeds, dry on paper towel, toss w/olive oil and sea salt in bowl, bake on cookie sheet at 325 for 15 minutes, set aside for later)
   
2. Set oven to 350. Pour or brush however much olive oil you want (I do probably 2 to 3 Tbsp) on the skin side of squash and place pieces skin side up in baking dish with 2 Tbsp water.
3. Bake for 60 to 70 minutes. (I did this all last night and then refrigerated it to use for today...)
4. Okay (I'm so cheffy with my steps, huh?)...in a large stock pot on medium to medium high heat (I LOVE my gas stove!!!) pour 2 to 3 Tbsp olive oil in pan.
5. Put chopped onion, celery, and apple in oil and saute until onions start to brown.
6. Add ginger, sage and rosemary. Stir.
7. Scoop cooked squash out of skin into celery/onion/apple mixture. Put a little water in the baking dish that you used to cook squash to get the yumminess out of the pan and into your soup pot.
   
8. Add bouillon 6 cups water to pot.
9. Let this all simmer on medium to medium low for 1/2 hour to 45 minutes, stirring occasionally.
   
10. Scoop soup into your blender or, in my case, my NINJA :) and puree. If all of it doesn't fit into your blender, that's okay! Scoop some, blend, pour into pot, scoop some more out, blend, pour into pot, etc, until it's all smooth.
11. Scoop into bowls, top with a dollop of yogurt and a sprinkle each of toasted seeds and Parmesan or asiago, or no cheese if you are dairy free like me.
12. Probably makes 6 bowls of soup, but haven't ever paid attention!
13. Enjoy :)