Once the choice to alter the way we lived was made, that in turn lead to other choices. We chose to stick with fixed rate deals for our mortgage for example - we took the view that we could afford what we were paying, and it allowed us to make overpayments, and the security of knowing that wasn't going to change for a set period of time worked well. In hindsight, we would have been better to have changed provider and gone onto a SVR - the lowest our rate ever dropped in 13 years was 4.34% and our overpayments were limited by the fixed rate product - but there you go, hindsight, as they say, is a marvellous thing! We chose that although yes, we wanted that mortgage gone, we weren't going to cut ourselves off from all that was fun in the interim - and that, for us, proved to be the correct choice. We budgeted for holidays, for some "fun" stuff - and that allowed the overpaying and the other frugal choices to be sustainable, we think. This is borne out by the significant number of folk (some of whom may be found on a frugal blog or two out there!) who chose the hardcore "cut everything" approach and have failed to meet their own targets as a result. In theory we could have been MF sooner than we were, but the experiences we would have missed in the meantime would have been a sacrifice too far.
One thing we've never sacrificed is our food choices though - I recently mentioned to a friend that we were having a variation on Jack Monroe's Carrot and Kidney bean burgers for our dinner that night - and the response was fired back "I don't care how cheap they are, I wouldn't make them - I want meat in my burgers!" - now the first level I found this interesting on was that the perception was that I must be making them because they were cheap. Well there's no getting away from it, they ARE cheap, I reckon even with the tweaks I've made to the recipe (parsnip instead of carrot due to MrEH's carrot-dodging tendancies, additional herbs and spices, that sort of thing) they still cost me no more than about 50p a batch to make. However, they also taste really nice - we simply wouldn't eat them if they didn't - for us, food and flavour go together without question. The second was the assertion that burgers had to have meat in them. Whilst we are about as far from vegetarians as you can imagine, another choice we made years ago - namely to only buy British, higher welfare standard meat, means that as a result we now eat less of it than we used to - our choice is higher quality, lower quantity, and that works well, we get a better tasting product when we do eat it, and as we've learned to pack the flavour into our meat-free meals by combining flavours and textures, using seasonal veg wherever possible, and acquiring a good collection of herbs and spices, those don't feel like a hardship for a moment. I love a nice meaty burger as much as the next person, but I'm also happy to consider alternatives, and discover tasty stuff by looking a bit further afield and stepping away from the accepted norm. Sometimes meat is almost used as a seasoning - a little finely chopped bacon in macaroni cheese for example, it's there, but it's no longer the entire point of the dish - again we get away with this because our bacon is higher welfare, dry cured and FULL of flavour - don't try this with the watery Danish stuff guys, you might as well save your money! One very well known frugal blogger told me some years ago in a public comment in her blog that I was wasting my money buying higher welfare British meat - she "couldn't afford" to do that - ironic as at the time her household had a significantly higher income than ours did, but no matter, my ethics won't let me "afford" to do otherwise. I'd certainly encourage anyone else to make the same choices we do on that front, for flavour and quality alone - but it IS a choice, and it may not be right or even possible for everyone.
|Stunning colours in last weekend's "Winter Slaw"!|
Another choice we made which has a bearing on the food thing now is for me to drop my working hours to part-time a few years ago. Working 4 days a week naturally brings in less money than a full 5 day week would - so the trade off for this was that I would use that extra time to drive down our household costs - and naturally this does include food shopping. I make the time to check online for the Super-6 deals from this supermarket, and the Pick of the Week offers from another, and often our meal plan is built around those. On the rare occasion I buy a specific item for a recipe - raw beetroot for the Winter Slaw I made last weekend, for example - I make sure the rest of it gets used up in another way so food waste is kept down. I rarely have time through the week to cook from recipes - envious though I am of those who do - so our weekday meals tend to be pretty quick to cook but still cooked from scratch. And yes - some of them will be meat free, through choice. This week for example - the "parsnip and kidney bean burgers" that sparked this post, served in Lebanese wraps with rocket and winter slaw; Bolognese, batch cooked at the weekend and simply reheated, served over pasta; a spicy king prawn salad (that used up the remainder of the Winter Slaw too); Liver and onions with mash & veg (SO wonderfully quick to cook, and so full of flavour!); A Thai inspired fish stew with rice; Sausages with a pile of assorted roasted veg (yes, that was where the rest of the beetroot went!); Pasta in a creamy cheese sauce with mushrooms and bacon. So roughly a pattern of meat one day, and veggie or fish the next.
It's definitely worth thinking about your choices in a bit more detail than you might otherwise - taking the time every now and again to re-evaluate, make sure that those choices are still right for you. Work out where taking a little more time might save you money that's better used elsewhere. Challenge the obvious. Ask yourself why you do things to a certain pattern, and whether there is a better way. I'd almost not thought of it before but writing this post has made me realise - making our money and our time work for us has really been key to what we've achieved so far, and as a result of that we've learned skills which we'll continue to use on in to the future.