Week 13

All right. If you recognize this outfit, it’s because I’m filming this the same day that I filmed last week’s video because they are so interconnected. So remember last week I told you to get seasoned salt, onion and garlic salt, and onion and garlic powder, so that was kind of like one category. And then for this week, I had basil, Italian seasoning, cumin, chili powder, stuff like that. So a little bit more particular spices that you either use to spice up and add a little heat to a meal or that you use to give a certain feel or flavor like Italian or Greek or something like that.

So this is the end of our spices. We will not be purchasing extra spices again this year. So you’re going to want to really think about the spices that you use the very most and focus on those.

Remember, we’re not going to your spice cabinet, and only choosing the ones that you’re out of. That’s not what we’re doing. We are picking the ones that we absolutely already have some of, because we use them all the time. So of course we have those, right? We’re purchasing extras to have in our back stock so that when the ones in our spice cupboard run out, we then have a replacement for it. We have a full bottle ready to go. So this may look like having three bottles of cumin because you use that stuff all the time and maybe only one of garlic salt. Or none of garlic salt if you don’t use that. So you’re going to look at your recipes and just find the most commonly used spices in your spice cabinet and you’re going to get extras of those.

Remember the purpose of this program is to have a running back stock of all of these things. So as you use the back stock that you’re purchasing throughout this program, you’re replacing it and that’s coming out of your normal budget. So finish out your most used spices, and I will see you next week for a brand new month!