Breadline: what I have in the freezer

Streaky bacon, reduced, 5p a rasher.  That means I can make a scrummy bacon sandwich (a great treat for me which takes me right back to childhood) for breakfast using three rashers and some home made bread for under 20p.  It's good to add to the list of breakfasts which tends to be rather small.  Not low calorie but, oh, so delicious!

Five packs of pork mince (each 525g) to make into burgers, meatballs, casseroles, curries, maybe even lasagne on a small scale, making my own pasta and turning some into lasagne and some into other kinds.

One pack of turkey breast mince and one of turkey thigh mince.  The breast mince was on special and  was very reduced.  I can't remember how much the thigh mince was but it was cheap and has such flavour.

24 organic or whatever chicken thighs, unfortunately boned and skinless, but they were less than 50p each so excellent value for that quality.

I also have four pieces of salmon, two lightly smoked, each 50p.

I don't think I will miss out on meat anyway, do you?

Just to say, this bounty will be shared with Beth, not for her as she is vegetarian, but for Alex who rather loves his meat.  Even so, I expect there will be some to carry over into May.

I have been slowly working my way through the Frugal Queen's blog, right from the fist entry I could find.  The list of things I have learned is endless but now and again a few things leap out at me.  Here are a couple - so very simple but they need thinking of.

When I have stale bread, I often zizz it into breadcrumbs and freeze them, but there's a limit to how many breadcrumbs a single lady needs so often the loaf ends get thrown away (how shameful is that?).  However, FQ suggests freezing the bread whole and then using it to make croutons for soup as and when.  As you know, I am a great soup fan so this is a brill idea.

The other idea is one I can't think why I haven't done already because I always have grated cheddar in the freezer, bought when there's a offer and used in cooking/baking.  I usually have some value hard Italian cheese in the fridge.  It has a long life but I don't use it loads so I often have a noggin of it  that starts offering hospitality to a  bit of mould and then I chuck it.  

No more!  The last little bit (and it was just a little bit, to be fair) has been scraped, trimmed and fine grated and now sits in the freezer alongside the cheddar!  It's not priced like the cheddar is because I forgot to check and also it is just a wee bit, but almost enough to use for my next lot of mini-quiches.

Look after the pennies . . .