If my young, newly-married 21-year-old self had been given the opportunity to peek at her 37-year-old counterpart’s grocery cart, she would have been very confused. The differences between my grocery cart then and now are pretty amazing, considering that I married a picky eater whose palate hasn’t changed all that much in 15 years.
My grocery cart then would have likely contained the following: Ragu Sauce (of the “flavored with meat” variety), a giant loaf of frozen Pepperidge Farm garlic bread, Manwich, a block of Velveeta, Kraft Macaroni & Cheese, Campbell’s Tomato Soup, Minute Rice, an Old El Paso taco kit, Steak-Ums, Hamburger Helper, frozen chicken nuggets, Lean Cuisines and frozen pizzas.
These were our staples, this was what we ate. Pretty much the only thing on that list that has survived is the ubiquitous blue box of mac-and-cheese. Oh Kraft, (some) members of our family just can’t quit you.
What’s changed over the years isn’t necessarily the meals we eat, but how we come by the ingredients to make those meals. We still eat pasta, but I make my own sauce – not “flavored” with meat, but actually slow-simmered with real meat. Sloppy Joes? Not out of a can, but instead made with a sauce that consists of pantry staples and only takes a few minutes longer than opening a can. Tacos? Again, homemade taco seasoning and freshly fried corn tortillas. Pizza is either eaten out or made at home.
I’m not exactly sure when my habits shifted from opening a box to making things from scratch. I know it was gradual and that the biggest shift occurred after I began staying home with Elena. It was a confluence of factors: I had more time at home, I thought more about what we were putting into our bodies, and money was tighter.
Mike tends to be initially suspicious at my attempts to make things from scratch that can easily be purchased. Why mess with something that’s already working? But that’s kind of my thing … messing with things that seem just fine the way they are. He usually ends up squarely on the side of homemade, though. Most of the time, it is better.
Still, there are times when I stand in the grocery store, looking at a pile of ingredients versus that very thing, already made, looking pretty good, and sitting in my cart ready to consume. I wonder, “Is this nuts?” At what point is it not worth it, whether it’s cost, taste, hassle, or all of the above?
Jennifer Reese‘s new book, Make the Bread, Buy the Butter attempts to answer that very question. Finding herself unemployed, she decided to make things herself she had always paid for. As my same questions entered her mind, she launched into countless experiments to answer the eternal grocery store question – make it or buy it?
I loved the book, probably in no small part to the fact that I saw myself so often in Jennifer. I’ve made my own ice cream, bagels, chocolate syrup and vanilla with incredible success. I’ve made my own kefit, hoping to end the cycle of buying expensive cartons of drinkable, kid-friendly yogurt only to end up with this in the end:
Verdict on kefir? Buy it, as when we do so children are happy
and we don’t find blueberry puree and fermented
milk halfway up the kitchen cabinets.
I’ve contemplated curing my own salami and wisely talked myself back from that crazy charcuterie ledge.
The book is filled with recipes, but it’s also part memoir of how a family can start like mine, shopping only the inner recesses of a grocery store, and end up in a very different place. A place that is much tastier and satisfying, yes, but also a huge pain in the ass at times. It’s nice to read her experiments and realize that the world will not end if you decide that your organic, grass-fed burgers actually taste just fine on store-bought buns.
I read the book right after my surgery and flagged an impressive amount of recipes. Of course, I didn’t make any right away as the hassle factor won out: I couldn’t actually stand up in the kitchen to make anything from scratch. I’m up on my own two feet again and thought it would be fun to give you a choice of what you want to see me attempt to make. Take a look at the following choices and vote for your favorite in the comments. I’ll pick the top two and chronicle the recipe and the verdict – make it or buy it? – in a few weeks.
- Worcestershire Sauce
- Breakfast Sausage
- Chocolate Croissants
- Ricotta
- Fig Newtons
- English Muffins
- Marshmallows
- Pop Tarts
I’m looking forward to finding out which ones you choose, along with something you always buy and something you always make.
Lesley@houseofsawyer says
Pop tarts for sure! I’ve just started making bread although I’ve only done it a couple of times… we’re not big bread eaters. I mean we love bread but if I serve dinner with a starch then I just don’t serve bread along side with it. And it litterally takes us 2 weeks to go through a loaf of bread. And yes, I know that a loaf of bread that last two weeks is chock full of preservatives, etc. But, oh well.
I’ve told myself for two years now that I am going to stop buying Eggo waffles and just make them ahead of time and freeze them, but have I gotten around to it? No. Too busy making cupcakes I suppose.
We actually don’t eat Pop Tarts that often, but I’d love to see you make them!
angie says
I go in spurts with the bread. My problem is that Mike and I love it, but the kids don’t. I’ve yet to stumble upon the perfect bread recipe that they like for sandwiches … they’re all too crusty and/or dense. So yes, we have that same 2-week-old loaf of bread in the pantry.
Give the waffles a try, though! I’ve done that on several occasions and the kids love them. Don’t fret, though. I’m sure the money your beautiful cupcakes bring in pays for the Eggos! Thanks for the vote. Pop Tarts and Fig Newtons are definitely the winners so far.
Janet says
I second the pop-tarts! (Can they really be BETTER homemade?)
And would be interested in the fig newtons too!
angie says
We shall see, Janet, we shall see. Of course, this is all dependent upon which Pop Tart flavors you love. I can probably pull off strawberry, but I imagine I’d have a hard time recreating the “Rainbow Cookie Sandwich” flavor (yes, that really is a flavor).
Elizabeth says
Wow! I’ve just returned this book to the library and plan to go out and buy it. I’ve been making a few of the things, but haven’t gotten to the fig newtons… that’s my vote! Can’t wait to see how it goes!
angie says
Which recipes have you made so far? And what’s the verdict on them?
Elizabeth says
Just thought to go back and check where the voting was… I’ve made the yogurt (a bit runny, the boys liked having drinkable yogurt; I drained it and got delicious greek yogurt for myself!) and the Nutella — again, boys don’t prefer it over the jar stuff, but I think they’ll come to appreciate it. It is great. I’m planning on ginger ale this weekend with my 8 year old.
Glad Mike is doing well, by the way!
angie says
I’d love to hear how the ginger ale goes! How did you flavor the yogurt? Eli loves drinkable yogurt, but I can’t seem to get the fruit flavoring just right. Wondering if there’s a trick. It looks like I’m going to be making the pop tarts and the fig newtons – they were tied with the most votes.
Elizabeth says
The weather was too good, didn’t get to be inside enough for the ginger ale. Maybe this week. The yogurt I didn’t flavor. The boys like natural yogurt and we put a bit of honey in it. I think the book had a recipe for lemon, didn’t it? My only thought would be to mash some fruit and mix it in — maybe banana would work best since it would be creamy without skins…?
Katie says
I’m voting for fig newtons and pop tarts.
And I totally want your recipe for homemade chocolate syrup.
And I’m so requesting this book from the library.
angie says
Funny, no one’s pulling for sausage or worcestershire sauce …
Here’s the link to the recipe I use for chocolate syrup. I keep it in a glass bottle in the fridge. We mostly use it for chocolate milk, but it also comes in handy for topping ice cream and for mochas!
Danielle Stalling says
Funny you say no one is pulling for sausage.. because that is my vote! Maybe it’s because my husband can stalk, kill, clean and butcher animals from scratch… then grind and: cook, dehydrate, grill or stuff the meat all by himself! If he can do it.. you can do breakfast sausage!! So, with saying all that, exactly how “homeade” are you going here?!!! My other vote is marshmallows, just because it sounds fun!
angie says
Yeah, I won’t be killing my own game or anything! If you want to send any meat my way though …
Anita says
I would say the pop tarts, fig newtons and marshmallows are full of the most crap when purchased but could be much more healthful when made at home – and I would say the pop tarts are probably the worst offenders!
Jenn says
Angie, I’ve been wanting to read this book but, alas, I’m still holding steady at #17 in the holds queue at the library. While I wait, I’ll vicariously read and cook from this book thanks to you and your blog. That’s quite a list you’ve got there. Hmm…I’d pick Fig Newtons or chocolate croissants. My verdict is that homemade English muffins, marshmallows, and pop tarts are all definitely worth the hassle. And you’re right – your homemade vanilla was an incredible success! I still have the cute (but now empty) jar.