Wednesday, August 15, 2012

Time, Money and Pizza Pie

I am now a reluctant retired person. When I was younger I dreamed of traveling the world, but now that I have the time I don't have the money. I had visions of continuing my part time photography business into retirement and supporting my travels with that. That was a great idea but photography has changed and with the advent of digital nearly everyone thinks they are a photographer. I quoted a wedding job the other day and they were shocked at my price. Nobody wants to pay, so they have old uncle Bud take the photos. Uncle Bud likes to drink and party so the photos may not be so clear. That being said, I will still practice my trade and publish for free right here. Food is much more fun to photograph than brides. It never says "that photo makes me look fat."

My accountant wife and I sat down and did a spreadsheet of our finances. So many expenses can't really be lowered, so in order to save money for travel we decided to cut back on food and entertainment. That sounds so bad but it really isn't. We both have some good cooking skills and enjoy our home. Last weekend we threw together a dinner that would have cost in excess of $120 at a local boite, including tax and tip. Our food cost was under ten bucks for the whole deal including wine. I tipped myself heavily! Avril created this amuse bouche which is an adult version of cream cheese on celery. She slathered Pt. Reyes Blue Cheese on organic celery. It went well with our Two Buck Chuck sauvignon blanc (Charles Shaw.)
Pt. Reyes Blue Cheese on organic celery
We both made individual pizzas. More than enough for one but who likes to share?
Pizza topped with pesto, fresh mozzarella, and Zephyr Squash from the garden
Pizza topped with pesto-tomato sauce, fresh mozzarella and pepperoni

Trust me, we will continue  to go out on occasion but dining this way can be delicious and save money too.


Chilebrown said...

Pt Reyes Blue Cheese is the bomb. That is my kind of meal.

Zoomie said...

Love it! How did you get the squash be cooked when the rest of the pizza was done - they usually take too long, unless I have pre-cooked them. We are in austerity mode right now, too, and I'm actually enjoying it. Travel is limited but we make each trip count.

Greg said...

Chilebrown- Good stuff! It is a bit expensive but a little goes a long way.
Zoomie- The squash was picked fresh while still small. April sliced it thin but it still had a bit of a crunch to it. Instead of lots of little trips we are saving up for a big one.