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Fall Date Night, On a Budget

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Fall Date Night, On a Budget
Source
Chuck and I we like to eat, we like to go out, and definitely enjoy the finer things in life. The problem with this is that it costs money; money that we don’t always have. I don’t think lack of funds should mean that we need to give up date night. I think that date nights are extremely important to any couple. That’s why I decided to turn my dining room into a romantic dinner for two. Some dollar store candles, and a little Michael Buble can make a world of difference.
Next all I needed to do was some planning, and cooking. Don’t frown at the idea of having to work for your date night. Pour a glass of wine, start some music, and cook in your date outfit, because nothings sexier than a cocktail dress, heals, and an apron.
The Menu:
Sweet Potato Soup
Salad with Bacon Crumbles and Maple Vinaigrette
Seared Scalloped with Apple Cider Beurre Blanc (See Below)
Spinach and Smoked Bacon Carbonara
Baked Apples with Vanilla Ice-cream, and Caramel Sauce
Prep:
Make the soup, salad, beurre blanc and carbonara. Everything but the salad can be kept on a warmer as you serve the other courses (Note: keep some extra pasta liquid around if the carbonara cries out). Core the apples and cover them with cinnamon and sugar.
Serve:
The soup and salad can be served first. After these courses have your love clear the plates, and refill the wine, while you sear the scallops, and put the apples in the oven. Serve the scallops and as you are bringing out the carbonara take out the apples (they only need to cook for roughly 20-30 minutes) to cool a little. Again once these courses are done have your love clear the table while you spoon some ice-cream into the apples and top with caramel sauce. After desert there’s only one more plate to clear.
There you have it the instructions to a five course meal for two. Now for the total cost tally.
Cost: Roughly $14 total, add a $14 bottle of wine and it’s about $28. A similar meal in a restaurant would cost between $70 and $100. Even if you spend 5 dollars on decorations for the evening (that you can reuse) you will save roughly $40 to $70. That’s amazing! Now keep in mind that I did this calculation using local prices and if you had to buy everything, however my cost, because I already had many things was actually closer less than $10, $22 if you count the wine. Hot CHA! 

Scallops in Apple Cider Beurre Blanc

 

Fall Date Night, On a Budget
Cook time: 15 mins
Total time: 15 mins
Serves: 2 Servings
Ingredients
  • 1 cup apple juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon heavy cream
  • 1 tablespoon butter
  • 6 Scallops
  • Butter Salt & Pepper
  • 1 apple sliced for garnish
Instructions
  1. In a small saucepan boil apple juice and cider until reduced by half.
  2. Reduce heat and add cream and butter.
  3. Season scallops with salt and pepper. Sear in a hot buttered skillet for roughly 3 minutes a side, or until firm and opaque.
  4. Arrange scallops and apple on a plate and pour beurre blanc over the top.
  5. Serve immediately.
3.3.3077

October 12, 2012 February 12, 2018 Filed Under: Recipe Tagged With: appetizer, Fall, Life

A Visit North

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This past weekend I finally made it up to the Adirondacks. It’s been so long, I know but I’ve been so busy! It was really nice to get away, without cell phones, or computers and just take in the beauty that surrounds.
I LOVE camping, hiking, fishing, and just hanging out outdoors. I love cooking over the fire, and reading by its light. I feel like the best stories, songs, and fairytales come out during camping. I remember all the nights’ playing cards with my dad and my grandpa and hearing stories of all the adventures that my grandfather had growing up in the backwoods of northern NY. In fact the camp that my family now owns only feet from the foundation where my grandfather and his three brothers grew up. Though it all looks very different from when he was young.
One of my favorite stories is about my great grandfather and one of his sons, whom we will call Henry. Living so far out in the woods it was not uncommon for most houses to lack running water and electricity. One day in school the teacher asked who in the classroom had running water. Henry raised his hand, thinking that the little creek behind their house counted as running water, since it was in fact running. The poor boy couldn’t have been much older than 8 or 9 and the teacher was not so kind, telling him to put his hand down; laughingly saying that no one as poor as him could possibly afford running water. Feeling bad about himself Henry came home and told the family about what his teacher had said. His father was not pleased hearing that his child was picked on by his own teacher, so he made a resolution to show that teacher a thing or two. Somehow he scraped up all the equipment he needed. It took some time, a few long hours digging a hole in the ground for the pipe, and getting everything to work properly, but he managed to pull the water directly from the small creek into the house and create running water in their little shack. Once everything was in its place, he had his son invite the teacher over for dinner. The teacher came and was shocked to see how very wrong she had been. They were the only house for miles to have running water.
This was the story I told Chuck while we cooked dinner our second night there. Nothing makes me more proud than sharing these stories about my family, except maybe sharing our favorite camping recipes. That night we made Steak on a Stick, and Foil Potatoes. Both are fairly simple and convenient for weekend trips.

 

Steak on a Stick may be the easiest most convenient camp food ever, plus its way better than hotdogs. Simply buy boneless stewing meat, pop it in a plastic bag with your favorite marinade, and freeze. When spending the whole weekend camping freezing as much of the food as possible is great because then you don’t need to bring ice, and end up with a cooler full of water. If the meat isn’t fully thawed a few hours before dinner, just take it out. Then once the fire is going take the individual pieces, place them on a sharpened stick, and hold them over the fire like you would a hot dog. The cool thing about it is everyone can cook their own to the internal temperature they want.
Foil Potatoes are probably just as easy. The recipe is listed below. I hope you enjoy!

July 17, 2012 August 30, 2016 Filed Under: Camping/Hiking, Recipe Tagged With: Beef, Camp Food, Camping/hiking, Life, Vegetarian

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Hi, I'm Jessica. I'm an herbalist living in the great northeast with my husband Chuck, our two little boys, our dog Brody and a flock of chickens. I'm all about real, good food and good times with awesome people. I spend a lot of time outside, in my garden, and concocting potions and helping people feel their best. I also like tea, reading, and about a million other hobbies. I'm so happy your here on this adventure with me.

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