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May 11th, 2013 
FAKE NEWS for the Zionist agenda Some other tips:
If you can afford a freezer, get one. It will more than pay for itself. If you can’t afford or have room for one on your own, go in together with someone you trust. Or ask for some space in a friend’s freezer in exchange for something you can offer, such as help with some chore. This will allow you to buy local fruits and veggies in season, and freeze them for use throughout the year. It will also allow you to purchase meats on sale in greater quantities. (But be careful not to refreeze uncooked meats.)
It will also allow you to make up foods in bulk so you’ll always have something you can pull out of the freeze for homemade “fast” or “convenient” food.
Put up foods from your garden or local farmer’s market for use throughout the year. We put up tomatoes mostly, stewed, and we use green tomatoes or zucchini to make pickle relish.
Make up foods in bulk and freeze some for later use: soups, baked beans, casseroles, meatballs.
Keep tons of tortillas on hand! Make them yourself or buy them. (They go quick, especially in the summer.) They store nicely in the freezer. They’re great for quesadillas or quick for an impromtu thin-crust pizza. You can wrap just about anything in a tortilla, from eggs, cheese, leftovers, sliced meats, beans, rice, bacon. One of our favourite wraps is a cheeseburger wrap: crush a meatball on a frozen tortilla, top with cheddar, nuke it for about 40 seconds until the cheese melts. Top with salad fixin’s, ketchup, mustard, mayo, pickle, whatever. Ours taste every bit as good as a McDonald’s or Burger King burger, are cheaper, and since we made almost all of it from scratch, we know what’s in it.
Keep salad fixin’s in large mason jars in the fridge to keep the lettuce fresher longer. We usually mix lettuce, chopped red cabbage and grated carrot. They say it can last up to two weeks, but ours never makes it that far. It’s too easy to pour out a salad with dinner, or to top sandwiches or wraps with fresh, crunchy salad fixin’s.
Buy fruit off the quick sale rack. We buy up apples, make them into applesauce, and freeze. Applesauce always tastes better after freezing. It does something to them so you don’t need to add any sugar. We also buy bananas, which you can peel, freeze flat, then store loose in a bag in the freezer once frozen. They aren’t pretty, but they’re great in smoothies and for banana muffins.
Reducing waste means you’ll get more bang for your buck. Here, again, the freezer helps. We grate garlic and ginger, freeze flat in dollops on waxed paper, then store loose in bags in the freezer. This way, none ever goes bad before we use it, and we always have some on hand. Same with celery. We use it maybe 2-3 times a year, and never more than a couple stalks. You can slice and freeze the celery flat, then store in a loose bag in the freezer. (You don’t even have to blanch it. But you do many veggies, so always check online.) Then just grab out what you need for stews, stuffing, chili, etc.
If you have friends who garden, fish, hunt, let them know you have a freezer, and you welcome leftovers. We love venison, but we don’t care for venison hamburger. Our cats love it, though. We’re very fortunate to have a local butcher who slaughters local animals one day a week. Whatever he can’t sell or give away, he has to pay to have disposed of, as biowaste is hazardous. For this reason, he’s happy to sell for extremely low prices (like 25¢/lb) things like pork livers (which we give to our dogs for treats); bones suitable for making broth, or giving to the dogs to keep their teeth clean (prevents vet bills); and pork leaf fat or beef fat which can be used to render your own lard and tallow. Most of the time, if we’re buying something else, he doesn’t even charge us.
(Interestingly, this used to be the case with chicken wings. Butchers used to throw them out or give them away to widows because no one wanted them. Then some bar owner in Buffalo came up with a plan to make them into finger food, and now they’re priced beyond our budget! Same with corned beef. Originally it was a way to prepare a nearly inedible cut of beef for poorer families. Now, when bought commercially corned, they’re very pricey!)
I’m sure these tips won’t work for everyone, but we’re very lucky they’ve helped us to eat exceptionally well on a lot less than we used to spend, back in the days when we bought processed convenience foods and ate out a lot. And we feel better about it too. Good luck!
Source Article from http://www.nationofchange.org/eating-healthy-budget-5-tips-smart-healthy-shopping-1368198723
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