Budget Shopping Made Simple

Walking down the street earlier this week I stumbled upon a sample sale. This one was for high-end pajamas, undies and robes. As I walked past, I started thinking about who I need to buy gifts for this holiday season and circled back to the sale.  I purchased some super soft hoodies for my nieces and thought about what I was going to get everyone else on my list.  My husband is from a big family and there are 11 cousins we give gifts to. They range in age from 4 to 26! I always try to be the cool aunt but also want to give something that I would like my children to receive. We have a budget for the gifts so everyone is gifting at the same level. 

I won’t bore you with the rest of the gifts I’ll be purchasing for the remaining cousins but the whole experience got me thinking about this type of gifting.  Often in offices or among groups of friends, you are in a situation where you are getting a gift for someone but have a spending limit for the gift.  You want to get something thoughtful but that is sometimes difficult with the limitations set.  The marketplace at Julie’s Beet has some great buys for the budget conscious. Here are some of my favorites in each category.  Let’s be honest, a $10 bar of chocolate is so much better than a $10 bottle of wine so focus you’re efforts here! 

Under $10 : Lucy’s Granola Toffee Crumbles… so sweet and delicious, the bag will be finished in one sitting but the recipient will be thanking you for days.

From $10 – $25 : P & T Tea … These boxes of tea are a work of art on the outside and filled with 15 tea bags to keep the recipient warm all winter long.

From $26 – $50: Pasta Tonight Gift Set … This set includes Due Cellucci Tomato Sauce, Semolina Artisanal Pasta & FIVE Extra Virgin Olive Oil.  Giving the gift of a good meal cannot be beat!

From $51-75: La Boîte Spice Blend Gift Set… what is better than one spice blend from La Boite? 4 of course. 

From $75-100: FIVE Oil & Vinegar Set… A bottle of FIVE Estate Balsamic Vinegar and FIVE Extra Virgin Olive Oil are a statement on any table.  Together this duo makes a great salad dressing or dipping sauce for bread.

It is never too early to start your holiday shopping.  We’ll include a handwritten not with every order and can even hold the order to ship closer to the holidays if that is your preference.

Happy Friday,

Julie

 

 

Best Breakfast EVER!!!

The experts always say breakfast is the most important meal of the day. I couldn’t agree more.  After a busy night of not eating I am always ready for something delicious to start the day off right.  I know after a good breakfast I’ll have more energy to greet the day and manage the many activities I’ll be taking myself or my children to.  Some days my breakfast is eaten on the go and may consist of a granola bar or  a couple of hard boiled eggs.  My go-to weekday breakfast is yogurt topped with fresh fruit and something crunchy like Lucy’s Granola.  On the rare occasion that we all sit down to breakfast together it is nice to have something warm and filling for everyone to enjoy.  Breakfast Casseroles were a weekend staple of my childhood(I grew up in the Midwest!) and are the perfect breakfast when I have time for something more substantial with my family.  In honor of National Better Breakfast Day yesterday, I am going to share one of my favorite breakfast recipes with you.  You can substitute your favorite veggies to make it more your own and you can never have too much cheese!

Happy Friday,

Julie   

Spinach, Mushroom & Cheese Breakfast Casserole

Makes 8-10 servings

Ingredients:

8 cups rustic bread, cubed

4 cups sliced mushrooms

5 ounces fresh spinach

1 ½ cups shredded Gruyere Cheese, using the large holes on your grater

1/3 cup Grated Parmesan Cheese

8 eggs

2 ½ cup Whole Milk

Method:

-Preheat oven to 350°F.

-Grease a 9  x 13 inch casserole dish and set aside

-Toss bread with 2 tablespoons olive oil and season with salt and pepper.  Pour onto a baking sheet, making one layer.  Place in the preheated oven for 10-15 minutes, until golden brown.

-While the bread is toasting, in a sauté pan heat 2 tablespoons olive oil over medium-high heat and add the mushrooms.  Cook until browned on one side and then stir and cook for 2-3 more minutes. Add the spinach to the pan and continue to stir until the spinach is wilted.  Season with salt and pepper.  Remove from heat.

–Place the bread into the prepared casserole dish, add the spinach & mushrooms and stir to combine.  Mix in the cheese.    

-In a large bowl, whisk together the eggs and the milk. Season with salt and pepper.  Pour into the prepared casserole dish over the other mixture. 

-Cover casserole with plastic wrap and place in the refrigerator for 6 hours or overnight. 

-When ready to bake, preheat oven to 350°F. Place casserole on the counter for 30 minutes prior to baking.  Bake for 50-55 minutes until the custard is set and the top of the casserole is golden brown.

-Cool for at least 15 minutes before serving or bake the day ahead and serve at room temperature.