As far as exercise, today was a planned day off. I did play at the playground with Nick and Sally and we were busy all day. Next up: cardio Sat or Sun.
A couple of weeks ago, Giant Eagle had a killer deal on Frosted Mini Wheats (my husband’s cereal of choice) and milk. I had plenty of Kellogg’s coupons and wanted to make the best out of the deal. I had just purchased 2 gallons of milk the night before I figured out the deal. So, with 2 gallons of milk in the fridge, I bought 6 more in 3 days. I also received coupons for 6 more gallons of milk (but I had a little bit of time to use those). (I bought 24 boxes of cereal all together.)
We drink a lot of milk at our house. My husband has a cup a day. I try to have 2 cups a day. Nick has a couple of cups a day and Sally drinks about 1/2 gallon a day. She probably doesn’t quite drink that much, but it’s close, especially after waste. It ended up being easy to use all of the milk.
- I gave 2 gallons away to a friend.
- I froze two 1/2 gallon containers of skim milk.
- We used 2 cups in pudding.
- We used 2 cups in corn muffins.
- We used 8 cups in rice pudding.
- We drank the rest and already need to buy more today.
I really only froze the milk to see how it worked. I had read on-line that you could freeze it and that skim milk was the best to freeze. It tasted ok. We used it on cereal. The biggest challenge is getting it to thaw in a timing fashion. I would freeze milk again, but I would freeze smaller amounts in each container and probably use it for cooking.
I also learned that one of our Giant Eagles locations goes through more milk than the other. This means fresher milk at one store (better dates). This tidbit will come in handy for the next sale.
For the first time, I made rice pudding with brown rice. I read a bunch of recipes for rice pudding on line and then I ended up doing the following:
Brown Rice Pudding
Put the following in a crock pot (mine is a 6 qt).
- 8c milk (I used skim)
- 1c brown rice
- 3/4c sugar
- 1/4c brown sugar
- seasoning such as cinnamon/nutmeg to taste.
Cook on high for 4-6 hours until rice is tender (done), stir occasionally.
Add 2 eggs and 1T double strength vanilla. I tempered the eggs by taking a cup of the mixture out of the crock pot and mixing the eggs with it before adding it back into the crock pot. It’s supposed to help you not end up with scrambled eggs in the pudding. It helped, but didn’t totally solve that issue. Season to your tastes. I used a bit of nutmeg and tons of cinnamon.
Cook another hour or so until the mixture thickens. It will thicken more when cooled.