Frugal Village

photo by tanakawho

Frugality is often about the little things. Even if you think you don’t have time to focus on details, minimal effort can have a big impact. Maybe you always meant to make those heart-shaped pancakes or bake a spectacular pie, but you got too busy. It can be discouraging to think about those lost moments. But you can take control of small blocks of time and claim them for the good stuff — like creating memories. We tend to reserve mini-luxuries for special occasions or for guests. Why wait? One opportunity is during meals. Who doesn’t have fond memories of an often-used mixing bowl, cookie jar or salt and pepper shakers? These little things matter. It’s never too late to incorporate special touches.

BEVERAGES: Break out the nice glasses and use them. If your family drinks water, try a twist of lemon or lime. Not into citrus? How about flavored ice? Use up that last bit of juice by freezing it in ice-cube trays.

LINENS: Paper napkins are convenient, but cloth is a frugal luxury. A table setting looks much more inviting with cloth napkins and napkin rings. A cloth tablecloth adds simple elegance, too.

AMBIENCE: Use your taper candles on a regular basis. They can be bought cheaply at thrift stores or during post-holiday sales. Place them in the refrigerator so they burn longer and cleaner. Arrange inexpensive cut flowers into vases. Wildflowers can be found for free outside. Cut blooming branches and bring them indoors to enjoy.

TABLEWARE: Instead of placing bread on a flat plate, have a basket handy. Line it with a cloth napkin for a pretty display. Invest in a bread-warming stone to keep bread warm during dinner. You can also heat your plates so they can be served warm. Simply preheat your electric oven to 150 F, and heat your plates for about five minutes. Don’t bring the plastic tub of margarine or sticks of butter to the table. Use a glass or ceramic butter dish. Another option, if you have a little extra time, is to make molded butter. Using a rubber spatula, spread softened butter into candy or butter molds. Chill and release. If you have nice serving pieces, use them. Place fruit in a pedestal bowl or mixed nuts in a compote dish for a new look.

FLAIR: Use fresh herbs. They’re simple to grow in your kitchen. Relish trays are back and better than ever, and they’re not just for olives, pickles and vegetables. Use wooden skewers to spear bite-sized pieces of fruit such as strawberries, pineapple, grapes and melons. Display them on a relish tray. Offer jellies, compound butters and chocolate-hazelnut spreads for a change. A quick garnish can be achieved by slicing citrus and twisting it, and simple sprigs of parsley can make a plate go from drab to fab. Instead of ice cream in a bowl, try serving sorbet or sherbet in sherbet glasses. Lastly, keep chocolate-covered mints on hand for after dinner.

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