Easy-On-the-Wallet Beauty Care: Part One

I don't know about you, but I really enjoy looking pretty. Nothing helps my self-confidence more. And what's more, I enjoy looking pretty while keeping my wallet nice and full. You don't have to spend your whole paycheck in order to feel the confidence when you step out the door, and what's better than having smooth skin to put your new found bargain finds on? So I'm going to tell you how I keep my skin glowing and flawless, especially in winter.

1. Exfoliator
Exfoliating your skin on a regular basis is essential for keeping your skin polished and healthy, especially when the weather turns cold. I like some of the store bought brands, but the thing that I really love is homemade. You take a 1/4 cup brown sugar and add about 2 teaspoons of olive oil to it. Mix it until it forms a dry paste. Rub on your skin anywhere you want to slough off dead skin. I use it on my hands (they get terribly dry and nasty in the winter), on my elbows, and especially on my face. When you use it on your body, I recommend doing it in the shower. If you use this on your face, take care not to scrub too hard. Rub on your t-zone and your chin until you feel like you've done enough. A lot of people will tell you that oil is bad for your skin; however, oil is actually good for your skin, and if it doesn't have enough it will overproduce in order to moisturize, so it's important to keep it nice and moisturized. Wash lightly with water and your favorite face wash.


2. A Humidifier
I know it sounds pretty dumb, but seriously, a humidifier can be the one of the best tools in your arsenal to combat dry, winter skin. If you don't, or can't, have one hooked right onto your furnace, then I recommend a small independently standing humidifier. You can get a good one for about $30 if you keep an eye on sales at your local grocery store. They're hot commodities this time of year, so there are bound to be sales. The moisture from a humidifier can help keep your skin moist and prevent over-drying. It can also help with winter-time congestion and colds, so really it's a must have for winter skin care. If you need help deciding which kind of humidifier is right for you, a cold mist or a warm mist, click here to read the differences.

3. Facial Moisturizer
The facial moisturizer I really enjoy that I've found to go a long way and is not too heavy is the Biore: Overnight Moisturizer Hard Day's Night, 1.7 fl oz™. You can get it at any grocery store or Walmart or Walgreen's for about $14.00 and a pump is enough to cover your face and neck and since I have really sensitive skin, I can recommend this because it's never made me break out. I bought my bottle about 9 months ago and it's still going strong. I alternate every other night the Biore with Clean and Clear Advantage Oil-Free Acne Moisturizer 4 oz™ and I find that the change keeps my pore nice and clear. The clean and clear can be found at any grocery store, or Walmart or Walgreen's and is about $13.00. I bought my latest at the same time as the Biore and we're still going strong, so I feel like it's a great bargain.




4. Hand Cream
Have you ever had your hand crack and be just plain unattractive and painful in the winter? If you have sensitive skin like I do, these cold temperatures can be hazardous to the health of your hands. After exfoliating with the recipe listed above, I rub my hands and elbows down with Nivea Creme, a moisturizing cream that I just love. Generally I'm not a huge fan of products with mineral oil in them, but this one has proven effective. I have had my tub about 4 years and I still have plenty to get me through this winter. You can find it at Walmart for about $6.00, and boy, do you get bang for your buck!

5. Lip Salve
We all love Carmex™, but sometimes it's just not that appealing. What I love for my winter lip care (actually all year long) is Softlips™. My absolute favorite is Softlip™ Pearl because it's an awesome lip salve that just recently came out. It has an SPF of 15 and runs about $3.00. And, the big bonus? It's tinted. So it really hydrates your lips while making you look like you're a blushing beauty with creamy rose lips. Right now, it's exclusively selling at Target™ stores and you can get it in a promotional two pack with my other favorite, Vanilla, right now.


So those are my skin care secrets that will keep you looking fresh and rosy without breaking the bank this winter. Keep an eye out for my next post and as always, follow me, tell your friends, and send any questions you have to financialfixutah@gmail.com!

Peter, Peter, Pumpkin SOUP Eater

Tonight I used my pumpkin puree, and I didn't make pie. I made pumpkin soup. And it was actually pretty good. I made dinner for the two of us for only a few dollars each. The pumpkin cost me $1.50, and all the ingredients were about $5.00, so for $6.50 total, I fed my little family for two days. The potatoes that went into it were 3 lbs for $1.00, and the cream cheese was .50, and the half-and-half was a few dollars. Add a loaf of bread, and you have dinner! Please enjoy my own recipe for pumpkin soup below and enjoy it on a cold night. There are a few of them coming up soon!

60 oz pumpkin puree (2 cans 30 oz each)
28 oz chicken broth (2 cans 14 oz each)
1 8 oz package cream cheese
2 cups half-and-half
2 T garlic powder
1/2 cup dried onion
1 t red basil
salt to taste
3 t cornstarch with 1 T cold water
Four large potatoes cut into small cubes
dollop of sour cream and parsley to garnish

Whisk puree and broth together over low heat. Add cream cheese and stir until melted. Add the half-and-half and whisk. Heat until warm. Add garlic powder, dried onion, red basil, salt, and cornstarch and stir well. Stir in potato cubes and heat over low heat until the potatoes are soft. Ladle into bowls and spoon a dollop of sour cream on top with some sprinkles of parsley on top. Enjoy!!

When Life Hands You Lemons, Make Pumpkin Pie?

Halloween is fun, isn't it? But it seems like we're left with a lot of left-overs once the doorbell stops ringing. But there's a way to make your pumpkins last throughout the entire season. “How?” you might ask, “My pumpkins mold and turn squishy after a few days. Well, just turn them into pumpkin puree.

This doesn't work if you've carved your pumpkin the traditional way; you know, cutting off the top, scooping out the insides, and then carving a face all the way through. However if you choose a less traditional way of carving, such as just engraving part way into the pumpkin [see picture below] painting the pumpkin, or using external facial features, this can work for you.

You can display your pumpkin all Halloween season long, enjoy the ghoulish face you chose to depict. But then at the end of the season, you have a shrunken up, molding, worthless gourd that you spent the time decorating and that you just have to throw it in the garbage can. This always makes me feel a little down. It's the same reason I have a hard time with for-display-only gingerbread houses. However, if you chose one of the less-traditional options listed above, you can enjoy the fruits (no pun intended, although technically a pumpkin is a fruit) of your labors all the way through the holiday season.

Making pumpkin puree is easy. Simply cut your pumpkin in half, with the stem on one half, and the bottom on the other. Scoop out all the seeds and innards—you can save them in a bowl if you like pumpkin seeds—and clean the flesh thoroughly. Place the halves in a roasting pan with the cut sides down and pour one to two cups of water in the bottom of the pan. Cook in an oven heated to 350° until tender, about 90 minutes or so. The flesh will have turned a dark umber color (the noted color for pumpkin pie). Pull them out of the oven, and let them cool. Once cool, scoop the flesh out into a bowl, and put it in the blender or food processor until you have puree. I like to freeze the puree in baggies in one cup increments, so that I can easily incorporate it into recipes.

Now you can enjoy Halloween all season long in the delicious pumpkin pies, pumpkin rolls, and pumpkin cookies you create. After all, tis the season.

Let them eat . . . leftovers?

So, the other night I was looking through my fridge, trying to decide what to make for dinner, and I didn't see a whole lot. Or, at least, I thought I didn't. I was tempted -- and I mean sorely tempted -- to order in, or go to my parents for free food, or run to the store to get something to make dinner. But, that's not how you save money. That's how you spend money, and usually more than you meant to. I was hungry. Being hungry + going grocery shopping = spending more than you have in the bank. And that is a recipe for disaster. So, I decided to make it work.
Speaking of recipes, did you know that you don't always have to have one? Or at the very least, not follow it explicitely? There are a few elementary rules to creating your own culinary masterpieces.
First: Less is more.
Now, I know there's a heady excitement to breaking out of the box, and creating something that is all yours, and with that comes the tendency to over season. Then you're stuck with something that started off a soup and ended up as a solid stroganoff that tasted strongly of dill and cilantro, not that I know that from experience.
Second: a homemade recipe is like an art project; you have to know when it's perfect, and let it be done.
When you're finishing up that art project and the bowl of fruit looks realistic and edible, you feel so excited that you just keep adding and adding to it, trying to make it even more perfect, and suddenly, it's too much and ruined. The same can be said for culinary experiments. You have to know when to stop.
Third: a few basics can create an amazing meal.
Knowing how to create a roux (pronounced "roo") is invaluable. A roux* is a mixture of flour and fat used to thicken a sauce or soup. A roux can be the basis of a delicious white sauce, gravies, or even a stew. Also worth knowing, is how to mix up some marinades. They can turn a blah piece of meat into something amazing.
So, this brings me back to standing in front of my fridge. I remembered that I had some carrots and celery I'd gotten halfprice from Sunflower, a local farmers' market, and a crook-neck squash that my mother-in-law gave me from her garden. I also remembered that we had some steaks in the freezer from a birthday dinner we needed to use up. So, I whipped up a teriyaki marinade for the cubed meat, sauteed the vegetables, stirred it all together, and voila! Stirfry. Add some sticky rice, and you've got a great meal for the next two days. Making more than you need is a great idea, because then you only have to cook a couple of times a week. Freezing the extras can make your month easier. And let's face it; who couldn't use an easer month?
*Recipe for Roux:
Equal parts flour & butter. Melt butter, add flour, and stir until browned.