Five must read blog posts about saving money.
New way to get store coupons – Check in with your location on Facebook and get access to coupons for free Gap jeans, a 2-for-1 deal at Chipotle, and a 20% off coupon for American Eagle. Starts today!
Turkey how to – Kelly shares details on how to prepare your Thanksgiving turkey. Did you know grocery prices rise as we get closer to the holiday?
How much do you really need to retire? Here is one simple retirement formula that multiplies your yearly cost (for housing, or groceries, or…) times 25.
Free booze on JetBlue – Fly before the end of the year and get free booze when you present your JetBlue AmEx.
Items covered by your flexible spending account you may not know about – What you can and cannot get reimbursed for using your pre-tax flexible spending accounts are changing.
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I read the “how to cook your turkey” site, and agree with most of what was printed. I almost always defrost my turkey in the sink, as it’s quicker, and I don’t always have room in the fridge to defrost it there. When I cook the turkey, I stuff the cavity with fresh herbs (usually rosemary and time, along with celery tops) and some cut up citrus fruit, such as lemons, limes, oranges and/or tangerines. This “stuffing” keeps the bird very moist. Just roast it uncovered for the recommended time, covering it lightly with a tent of foil if it gets too dark. I cook it breast side up, but rarely baste it, as it doesn’t seem to need it. I do spray the bird with Pam (or any other cooking spray, butter-flavored), then sprinkle on granulated garlic and paprika. The latter really helps to create a beautiful color. I make dressing on the side, as my family prefers a drier dressing than what you get when you stuff the bird with it. I’ll be happy to share that recipe, if anyone is interested. I do try to keep it all as simple as possible… the old KISS method!