Food Costs are dropping!

I am happy to report my plan for taking lunch to work and cooking at home are working out!

I am saving a good deal of money by taking my lunch 3-4 days per week and doing the majority of my meals at home. It is also a good way to force myself to use up the stuff that will spoil while I am in Asia and not waste the already spent money. Frugal is 50% being a smart shopper and 50% using what you already have.

I enjoy cooking and am using that as my focal point. I make mostly inexpensive food at home but throw in a nice meal now and then to counter balance and take place of a meal out. I grab steaks on sale and shrimp from time to time also. Variety is key in food otherwise it is just a chore.

I am trying to keep variety in my work lunches by using leftovers and sandwiches in rotation. I wouldn't be able to stick to this if I had the same thing 5 days a week. This is the best compromise for me.