I always estimate the cost of meals in my head. This morning I’m actually doing the math.
The Herban Cowboy made a vegetable and cheese omelet with strawberry slices on the side. I had mine with hot sauce and plain yogurt on top.
The food for this meal came from our backyard garden and chickens, as well as the local organic grocery store the Herban Cowboy works for. He gets a discount on food, and often brings home free items such as outdated dairy and slightly blemished produce (what we don’t want, we feed to the chickens).
Olive Oil (from Brighter Day, $7.50 for 24 oz — 15 cents per tablespoon)
Eggs (from our backyard flock, factoring in cost of chicken feed — 15 cents per egg)
Red Bell Pepper (free because of black spot, which we cut off)
Zucchini (from garden seed — 2 cents per squash)
Cheddar Cheese (on sale at Piggly Wiggly — $2.99 per lb — 18 cents per oz)
Milk (from Brighter Day $3.00 per half gallon — 2 cents per tablespoon)
Parsley, Basil, Thyme (from garden seed — Cost is negligible)
Salt and pepper (from Brighter Day, cost negligible)
Coat the iron skillet with 3 tablespoons of olive oil ($0.45). Saute diced bell pepper ($0.00) and zucchini ($0.02) until soft. Whisk together 5 eggs ($0.75), 3 tablespoons of milk ($0.06), 2 oz shredded cheddar cheese ($0.30), salt, pepper, and herbs ($0.02). Pour into pan with sauteed veggies and cook it up!
What does that come to? $1.60 cents. Add in a few cents worth of hot sauce, plain yogurt, and sliced strawberries, you’ve got a meal that fed 3 hungry people for about 2 dollars. And it was SOOOOOOO good.
Of course, I haven’t factored in labor costs involved in preparing the food and washing the dishes. Fortunately, when we’re all helping gather ingredients and cooking and cleaning up, it’s all fun anyway, so who cares?