Q: I like the idea of becoming more self sufficient and saving money: growing some of my own fruits and vegetables, making my own sauces and pantry staples, etc. But which things are worth growing or making, and which are better to buy?
Here is a lady after my own heart. And, I'm thinking, yours. Jennifer Reese set out confidently and ambitiously, with grand intentions of crafting her own cheese and making pasta with eggs from her own chickens. She wanted to answer once and for all the question, "Where is that sweet spot between making and buying?" What she found, among other things, is that raising chickens isn't all it's cracked up to be.
Every time I walk down the pasta aisle at the grocery store, I am amazed at the sheer number of tomato sauces. Jar after jar of classic marinara, three-cheese blends, sauces spiked with Italian herbs, those without salt, and even ones with a splash of wine. With this kind of variety, is it even worth making our own?
While insanely delicious, puff pastry is also quite possibly one of the most finicky and labor-intensive things that you can make in the kitchen. Especially when picking up a package of frozen puff pastry sheets at the store is so very easy. Is it really worth it to make it yourself?
Hooray for the return of soup season! There are still some warm days ahead before we really get into fall, for sure, but I'm already hankering for big pots of simmering soup on my stove. When it comes to the stock to make those soups, where do you stand? Make or buy?
A slice of creamy, rich cheesecake has got to be one of life's greatest pleasures. Served on its own, drizzled with chocolate, or adorned with fresh summer fruit, you really can't go wrong here. Which do you love more: the cheesecake you buy or the one you make yourself?
It's easy enough to whisk together oil and vinegar to make a vinaigrette at home, no question. But what if we want a dressing that's a little more complex in the flavor department? Maybe something creamy? Does it still make sense to make it then?
Let's talk pickles. They seem to be all the DIY rage these days, and there's no denying the awesomeness of a homemade batch of pickled radishes infused with garden-fresh tarragon and black peppercorns. But I'm more curious about the kind of thin-cut, classic, bread-and-butter pickles that I like on my burgers. How do those kinds of pickles stack up?