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If you have issues keeping an area organized, you have too much stuff. Get out the garbage bags.
For some reason my family rolls their eyes when I say that, but its true. I’m not a pack rat by nature, and I value order and cleanliness. My husband and daughter are more sentimental, and like to collect things. Therein lies our problem.
We have a smallish walk in closet in our master bedroom, and before my husband and I got married I used one side for my clothes, and one side for storage. Well, since he moved in he uses the other side for his clothes and every other square inch for storage. At times it was such a mess you couldn’t even walk into it. I asked him to organize it a few times, but his idea of organized and mine are very different.
So I decided to stop putting off the inevitable and organize it myself on one of my days off this week. It wasn’t pretty.
I pulled pretty much everything out and sorted as I put it back in. I got out my trusty label maker and organized and labeled everything. I threw away a few big items and several bags of stuff, and this is the pile waiting to be sold/donated in my living room:
So that stuff is driving me nuts, but will hopefully be gone in a couple of days. Here are are some crappy iPad pictures of the finished product:
After a long and/or stressful day the last thing I want to do is cook dinner. Its SO tempting to just order a pizza or have my husband pick up some takeout. So having the ingredients on hand to make a quick, delicious meal is a must to sticking to our budget. So after the whole closet debacle we had some good ol’ homemade pot pie.
This is the ultimate comfort food, and one of my family’s favorites. A couple of notes on this recipe … if you use a store-bought pie crust it probably has lard in it – ergo, not vegan. So either make sure you are buying a vegan pie crust or make your own if that is a dietary concern. I use the normandy blend frozen veggies from Sam’s Club for this recipe. They are so tasty, and less than $1 per bag!
As you can see from the picture, this gets gobbled up as soon as I pull it out of the oven.
- 1 package tofu, pressed and cubed to 1"
- 1 bag mixed frozen vegetables
- 1 1/2 C water
- 1/2 C nutritional yeast flakes
- 1/4 C flour
- 2 T liquid aminos
- 1/2 t salt
- Preheat oven to 375°.
- Cook cubed tofu in a sauté pan until lightly browned on all sides. Add tofu and mixed vegetables to a 9" pie pan.
- In a saucepan combine water, nutritional yeast flakes, flour, liquid amines, and salt and whisk briskly to incorporate over medium heat until sauce thickens. Remove from heat and pour over contents of the pie pan.
- Shape pie crust over the pie pan and bake in preheated oven for 40-45 minutes, or until crust is golden brown. Cool slightly before cutting and serving.