

I am not ready to write of this yet. On his blog our friend, Scott, wrote a loving tribute to my husband.
Like Andy, Scott has a beautiful way with words. Thank you Scott.
the more you sweat in practice, the less you bleed in battle.
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Hummus with tahini & spinach
POINTS® Value: 3
Servings: 8
cost when using dried peas: ~ $1.35 per batch, ~ $ 0.17 per serving
cost when using canned peas: ~$1.55 per batch, ~$ 0.19 per serving
Ingredients:
* 2 cup(s) cooked chickpeas
(I use 5 oz of dried chickpeas-see prep note below, but you can use a can of prepared chickpeas to save time.)
* 1/4 cup(s) water
* 1/4 cup(s) lemon juice, canned or bottled
* 4 clove(s) garlic clove(s) minced
* 1/2 tsp table salt
* 3 tbsp canned tahini
* 1 tbsp dried parsley
* 1-2 cups fresh spinach
* 3 tbsp olive oil
Instructions:
The day before soak the dried chickpeas in water for 8 or so hours. Then cook for 1 hour or so until tender. I soak them in the crockpot with the pot turned off and then cook them for a few hours in the crock pot.
Place all ingredients in the food processor or blender and puree to a fine consistency. Add more liquid if necessary. Serve with pita bread, crackers, or fresh crunchy veggies.
FRUGAL / SUBSTITUTION NOTE: To pinch pennies or if you do not have tahini on hand you can use 3 TBL. of peanut butter instead of tahini. It does change the taste. My toddler doesn't seem to care which version I make.
Peanut butter version is
POINTS® Value: 3
Servings: 8
cost when using dried peas: ~ $1.10 per batch, ~ $ 0.14 per serving
cost when using canned peas: ~$1.30 per batch, ~$ 0.16 per serving