Detailed Money Management

I keep very detailed track of my finances in a Google Docs spreadsheet.  This might sound tedious, but once I tried it, I became far less worried about money and much more confident in my knowledge of what I could afford.  Periodically checking a bank account is dangerous, it is far too easy to miss payments that haven’t been processed yet.  I started this spreadsheet after realizing that many of my purchases don’t process for a week or two after I make them, which can really screw a gal or guy over because you think you have more money than you do.  If you are interested in trying out a similar system but don’t know where to start, here is a primer.

Finances Example

First, download the above Excel file.  I chose to save a copy in Excel 97-2003 format since most people are familiar with that program, and it can be easily imported into OpenOffice or Google Docs if you prefer those programs.  When you open it up, you will see some example data from a single month.  (Multiple sheets can be made to represent different months.)

The first section is a dummy checking account.  The second is an example credit card line.  The third is an analysis of the bills that need to be paid that month, with a break-down of how much needs to be paid each paycheck to stay on track.  The fourth section is a place to play around with one-time expenses and one-time income.  I will discuss each in detail.

Checking/Savings Accounts

I know many people, including myself, have multiple checking and savings accounts, so this section can be duplicated as many times as needed.  (If it gets cluttered, rarely used accounts can be hidden using your programs “hide” feature.)  This section is pretty straightforward, The totals are in green, which is my color code for positive money or assets.  There is a total from the previous month on top, and then subtractions from each purchase with a brief description, including day of the month.

This section is pretty self explanatory.  All income in positive and all purchases are negative.  On the top, there is a name of the account and a copy of the running total.  If you feel overwhelmed by all the excel formulas, you can look at my examples by clicking on the cell that isn’t clear.  All common spreadsheets use a LetterNumber systems for identifying cells.  Excel, Google, and OpenOffice all have very similar methods for creating formulas.  The most common one is the SUM() function.  =SUM(B:B) sums column B in Excel.  =SUM(J15:J20) sums cells J15 to J20.  You can also enter in simple math, as in =C4+B5, which sums cells C4 and B5.   I have used the “financial” formatting, so all negative numbers are in parentheses.  Never enter in subtractions; for example: =C4-B5. Adding a negative is the same as subtracting a positive, but this will get very confusing.  All income is positive and all purchases are negative. Do only additions and you will get accurate numbers that are easy to understand.

Credit Card Line

This section is very similar to the checking account, with some differences because the line is a liability.  The starting balance from last month is negative.  This is because a credit line represents money you owe.  All purchases off that line are also negative.  All payments to that line are positive.  When you add a positive (payment) to a negative (the amount you owe), the total amount is closer to zero, or “less negative”.  (As in, the total amount you owe is less.)  If you are not used to thinking this way, this might feel a bit awkward.  If you feel foggy about this, take a look at the examples I have entered into the example sheet.

Bills

This section is for recurring monthly expenses.  The top box tracks the expenses, and then how much money is left after paying these monthly expenses.  This is a great number to know, because it sets the limit for everything else you can purchase in a month.

The next two boxes break down your bills into pay periods.  I typically have two because I get paid every two weeks, but you may have more or fewer.  I always pay half my bills every pay period to prevent an end of the month disaster.  The yellow boxes are where I calculate how much under or over I am with regards to paying half of my bills each pay cycle.  (Note, the numbers should always be equal in magnitude but opposite in sign if the records are accurate).  If you get paid more than twice in a single month, you can adjust as needed, or just stash away the extra cash for a rainy day.

Upcoming Expenses and Possible Income

This is a place where you can play around with major purchases or one-time income.  If you are saving up for something, you can take a quick look at what kind of income you can use to pay for it.  This column prevents me from overcommiting one-time income like a tax refund or an extra paycheck.  If you have a tendency to overspend on big purchases, and I certainly do, this column can keep you realistic about how many “extras” you can realistically afford.

And that’s it for now.  If you have your own way of keeping track of your income and expenses that might be helpful to other readers, feel free to comment or send me an email.

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Frugal Date Night: A Lil Sugar and Spice is Nice

ChristmasCookiesGreetings All,

First off: Happy Thanksgiving!  I am glad to have this, and many other groups of friends and family to help enrich my life.

Now, then.  I haven’t posted one in awhile, so I thought I would share a (frugal) Date Night plan that I am all set to do within the next two weeks or so…..baking together!  My hubby likes to eat (yep), and I like to talk while I bake and cook, so this should be okay for one night or afternoon.  We’ll pre-plan what recipe we want to make, and roughly how many.  I’ll then come prepared with all the supplies and such…and off we go.  Extra’s will get delivered to neighbors, co-workers, and family until they’re gone.  And don’t worry if your cookies don’t look *perfect*—it’s the thought that counts, here.

Anywho, here are a few holiday-type cookie suggestions that you may wish to try with your SO (significant other)—-Have Fun!

~Penny

Peanut Butter Kisses/Peanut Butter Blossoms

Oatmeal Holiday M&M Cookies

Chocolate Covered Pretzels

(Crushed) Candy Cane Cookies

Christmas Wreath Cookies

Roll Out Sugar Cookies

Roll Out Cookie Icing

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How to Carve (and Freeze) a Cooked Turkey_101

In this installment, I want to give you a “quick and dirty” way to carve a turkey.  The goal is to get a bunch of meat, and spend as little time doing it as possible….

Now: this is assuming you’ve let your bird cool for about 20 minutes, and you’ve got a decent knife to carve with.  Here’s a pic from the folks at Butterball:

Step 1.

Cut band of skin holding drumsticks. Grasp the end of the drumstick. Then place a knife between drumstick/thigh and body of the turkey, and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.

Step 2.

Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.

Step 3.

Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice should fall free on its own.

Step 4.

Continue to slice breast meat easily by starting the cut at a higher point each time.Enjoy,

TO FREEZE:
Freeze the cooked meat for up to 6 months (three is better) in a nice freezer bag or a piece of tight-sealing tupperware—-you can toss it in with your mac’n'cheese, make turkey salad sandwhiches, or make any number of casseroles.  Then there’s always the ole turkey with taters and gravy fallback.  I will try to post at least one “Leftover Turkey” recipe shortly.  SIDEBAR: Some who like to cook at home more will boil the bones and save the broth for soups and gravies and what-not as well—–feel free to use it all up and really get your monies’ worth!

 

~Penny

 

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Talkin Turkey: Where 2 Find the Best Deal

Greetings All (or shall I say, “Gobble Gobble”?),

This year, as in years’ past, I hope to make your turkey shopping trip easier—assuming you live in the Twin Cities Metro, that is.  Enjoy!

~Penny
TalkinTurkey
DEALS THIS WEEK:
Rainbow Foods: frozen jenni-o’s for 37 cents per lb; limit one with coupon.  Coupon in Sunday ad, mid-week mailer, and last page of Local section of the St. Paul Pioneer Press….not sure if they have the coupons available in store?

Cub Foods: will price-match competition.  Otherwise, use Sunday ad coupon and get up to one frozen bird for 39 cents per lb (10+ lb turkeys).  Also had 99 cent/lb Sunday ad coupon for another brand o’ bird.

Walmart: Get a frozen turkey for 40 cents/lb up until next Wednesday.

Target: They have some buy-this-get-that type deals, but if we’re strictly talking turkey, you can get ‘em while they’re hot between 60-88 cents per lb (not surprisingly, generic Target label costs the least).

Aldi’s: Their Butterball turkey’s are listed at 99 cents/lb, but they are also offering smoked ham shank portions for 99 cents/lb.

Meanwhile, don’t forget to stock up on other door busters like canned/frozen veggies, stuffing mix, (frozen) pie, instant and fresh potatoes, coffee, and butter—these items all freeze or sit on the shelf well :)

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Gobble Gobble: How to Cook a Turkey_101

G’mornin,

The following is a breakdown of what to do now that you bought your bird.  There are a few steps, so (as always) feel free to email me your comments and questions: penny@radiatortoast.com.

1. THAW

You have two options to thaw.  The safe thaw way is to throw it in your fridge—this method requires 24 hours for every 5 lbs.  So—if you have a 15 lb turkey, plan on three straight days.  Try  to put it in a shallow container to collect the water and such, but otherwise just let it be.  If you need to quick thaw, put your bird in the sink and cover it in cold water.  You have to switch out the water every half hour or so, but you thaw at a rate of about 2 lbs/hour.  This way, if you have a 15 lb turkey, it’ll take under 8 hours.

2. ROAST

Roasted Turkey

Roasted Turkey

You’ll need: butter or vegetable oil, S&P, a baster, a meat thermometer (don’t even try the “pop up” indicator—garbage), a roasting pan, a carving knife, and some aluminum foil.
   i. Unwrap your bird.  Remove the innards and toss ‘em (sidebar: it’s not the safest/best idea to cook stuff inside the bird.  Just plan on making your sides on the side, you dig?).  Wash the inside and outside with cold water.
   ii. Place your bird in your (oiled) roasting pan.  Melt your butter or use some vegetable oil and rub all over inside and outside of bird.  Next, rub whatever spices you care to use (S&P, rosemary, what-ev) .
   iii. Preheat oven to 325.  If possible, re-arrange the racks so that your bird will be as close to the center of the oven as possible.  Now you have two choices again.  If you want a crip-sy turkey, just place it in the oven as is.  If you want a juicier bird, tent the top with tinfoil.  Plan on cooking the bird according to this chart:

8 to 12 lbs

2-3/4 to 3 hours

12 to 14 lbs

3 to 3-3/4 hours

14 to 18 lbs

3-3/4 to 4-1/4 hours

18 to 20 lbs

4-1/4 to 4-1/2 hours

20 to 24 lbs

4-1/2 to 5 hours

   iv. Every half hour or so, baste the bird with the juices in the pan.  For the last hour of cooking, remove the foil. 
   v.  Before you remove the bird from the oven, insert the meat thermometer into the breast meat area—it should register 170-F….
   vi.  Remove the bird from it’s pan and let it cool for 20 minutes or so.  If you want, you can take this time to make gravy out of the juice (under the layer of fat) in the roasting pan.  Here’s a link to an easy-peasy recipe from the peeps at Butterball: http://www.butterball.com/recipe/turkey-gravy-with-pan-drippings?filters%5Bnext_page%5D=3&filters%5Bprev_page%5D=1&filters%5Brecipe_type_name%5D=Sauces%2BGravies

Up Next: How to carve a turkey.  I went ahead and tried this once—it’s semi-messy/slippery, but totally worth it :)

Enjoy,

~Penny

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$1 Wonders from the Grocery Store

Hi Everyone,

Today at lunch, as I was sharing some “door buster” grocery store deals ‘o the week with a co-worker, we ended up talking about everyday cheap filler items.

While everyone at the table longed for the grocery prices of even three years ago (man have they gone up; and they don’t appear to be slowing down much when it comes to staples!), we also started talking about what was *still* a relatively good deal.  Here is the Top 10 $1 Wonders list for present-day Minneapolis.  These food items should cost about $1 or less at typical large grocery stores (Cub, Aldi, Rainbow, Walmart, Target) and dollar stores.  And who knows?  Maybe one of ‘em will help you stretch your household food budget a wee bit farther….
AffordableGroceries

 

 

 

 
1.  Canned beans
2.  Bananas
3.  Canned tuna
4.  1 jar/can Spaghetti Sauce
5.  Pasta, Rice, Tortillas
6.  Pudding or Jell-o
7.  Oatmeal/other cereal
8.  Eggs
9.  Ramen or Mac N Cheese*
10.  In-Season fruit/veggies (could be grapes or potatoes or tomatoes or ?)

*Sorry, but it’d hardly be a noteworthy list if I didn’t include this old college throwback!!

Happy Eating,

~Penny

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My Momma Told Me….Part II

Greetings Everyone,

Someone asked me how they know when the Autumn deals that I blogged about HERE are actually a good deal.

The easy/universal answer to that question is: use a pricebook.  If you keep a simple list with four columns, you can track your most-frequently purchased items, the best deal you were able to get on the item, where, and when, you’re light years ahead of many people.

But, assuming that keeping a list doesn’t interest you, or you perpetually lose lists of this nature (ahem), then here’s a sample of what I personally would consider a deal for the different Autumn deal items—now, this is for the Minneapolis area, as of the most-recent figures I personally have come across.  Obviously, food prices are on the rise year over year, and where you live will affect the prices you pay for things…..

-canned beans (50 cents per can at Dollar General or Aldi’s for most generic varieties, if not slightly better for kidney beans)
-canned pie filling (pumpkin is all I personally would buy: maybe $1 for generic at Rainbow or $ Stores) 
-turkey (this is a loss leader around Autumn—I’d shoot for 37 cents per lb this year for a frozen bird; already being offered at Cub and Walmart!)
-ham (also a loss leader, but less frequent—maybe $1/lb for bone-in) 
-cheese (I strive for $1.50 per 8 oz of shredded at Rainbow or Walgreen’s)
-canned veggies (this appears to have ratcheted up since last season, but I would avoid paying more than 50 cents/14 oz can)
-potatoes (whether red or baking potatoes, usually a loss leader for $1/lb or less at big grocers)
-apples (I shoot for $1 or less per lb at most large grocers, or free from neighbors trees!)
-coffee (With coupons, I’d shoort for $5.50 for the big canister)
-baking stuff (varies: maybe $1 for 4 lb white sugar, $2 for non-generic choc chips, $1.00 for generic brown sugar, and $1.75 for 4-5 lbs white flour or $2 for 4 lbs wheat flour–all the better if you can add coupons to the mix)

Hope this helps you; please feel free to share some of your food price points with us in the comments below.

We’re (Still) All in This Together,

~Penny

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Toasted Pumpkin Seeds_101

Hi All,

Date Night this past week consisted of the annual pumpkin carving; we did “Shrek” this year, if you’re curious!

ShrekPumpkinAnywho, we also toast the seeds (hey; waste not, want not…..right?).  I thought I’d share the easy-peasy recipe, so you can do it, too.  Healthy, resourceful, and tasty; enjoy!

INGREDIENTS:
Clean and dry pumkin seeds
Cooking Spray*
Lawry’s Seasoned Salt
(*May sub with oil)

Spray your cookie sheet.  Dump seeds on top in a single layer.  Spray top of seeds.  Season.  Bake at 300 degrees for about 45 minutes.  May stir halfway through cooking if you like.  Store in an airtight container.

Mine looked like this:
ToastedPumpkinSeeds

 

 

 
~Penny

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My Momma Told Me….You’d Better Shop Around

Greetings and What-Not Fine Readers,

As we head into the official Fall (or winter here in Minnesota), I am reminded from some deep recess in my brain that it’s time to begin looking for certain seasonal deals.

I don’t know about you, but if you know me, then you’re aware that I have a great dry and canned goods pantry that I am pretty darned proud of.  I rely on that storage to keep me from taking the easy route and just going out to eat.  I rely on it to feed surprise dinner guests (between hubby and I, we have 6 brothers and 2 sisters).  And I rely on it to have on-hand all the makings of a simple meal whose ingredients I can control.

And that brings me to the “reminder” alarm that sounded in my brain the other night: seasonal sales.  Around Halloween-Christmas, many grocery stores offer Loss Leaders that are pantry or freezer-friendly.  The time for fresh veggies from the garden is dwindling or long-gone since the frosts have come, and folks are again gearing up to turn their ovens on, and have family over for Holiday gatherings.  I also personally believe that this stuff remains good past the “use by” date, but that’s another blog!

Here are some items I generally watch for; stock up on great deals where you can:

  • canned beans
  • canned pie filling (pumpkin, etc)
  • turkey (freeze it)
  • ham (freeze it)
  • cheese (freeze it)
  • canned veggies
  • potatoes (harvest time!)
  • apples (see above)
  • coffee (freeze it)
  • baking stuff (flour, choc chips, etc)

What about you?  What stuff are you finding great deals on now a days?   Please feel free to post your questions and comments below.

Happy Savings!

~Penny

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Pumpkin Chocolate Chip Muffins

Greetings Everyone,

A few weeks ago, I tried a new-to-me recipe and they went like hot cakes!  As is my way, they’re relatively cheap, relatively fast, have NO weird ingredients, and are extremely easy to make (ummm…can ya stir and bake?).  Great fall recipe for potlucks, bake sales, neighbors, etc.  The following recipe makes 24 muffins, and costs perhaps $2/dozen.  Took me seriously 25 minutes start to finish. 

Alternatively, you could make smaller (less impressive?) muffins and reduce your cost—could stretch to 3 dozen muffins by filling cups half way and reducing cook time by a few minutes—these freeze well fer later :)

Enjoy!

~Penny

PumkinChocolateChipMuffinINGREDIENTS:
4 eggs
1 (15 oz) can pumpkin guts
12 oz (1 bag) mini choc chips
1&1/3 cups vegetable oil
1 tsp. vanilla extract
3 cups flour (wheat flour okay)
2 cups white sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
Muffin cup liners or non-stick spray

DIRECTIONS:
In a large bowl, mix pumpkin, eggs, sugar, and vanilla well.  Add all BUT chocolate chips and mix thoroughly.  Fold in chocolate chips (to fold in means to “gently stir in”).  Spray your muffin tins (OR use paper liners).  Preheat oven to 400 degrees.  Fill each cup about 3/4 full.  Bake 18-24 minutes (the ones on the top rack will bake a teensy bit slower).

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