At the End of Three: Looking at Groceries 2024

Photo by micheile henderson on Unsplash

As we wrap up the 3rd quarter of 2024, I have again tallied up our grocery spending to see where we are for the quarter, where we are for the year, and what I think the last quarter of 2024 will hold.

Spoiler alert: the last topic takes up the most space. Not to mention the most thought on my part. 

In the 3rd quarter, we spent on groceries (food and and household staples) the sum of $731.78, an average of $243.93 a month. Of that amount, $699.76 was spent on food, 96% of the overall amount.

There were some stock up moments: chicken leg quarters at 59¢ a pound, sold in 10-pound bags: we bought two for a total of $11.90. There were a few splurges: frozen mini spanakopita from Aldi ($4.99), a gallon of apple cider ($5.99) now that fall is settling in. And there were some victories. I brought home unused items from the clearing out of my dad's house: open and partially full bottles of laundry detergent, dish soap (the same), an unopened box of Raisin Bran, and 2 unopened sleeves of saltines. Thanks to CVS Bonus dollars (both dad and I fill our prescriptions there), I picked up three laundry detergents (100 fluid ounces each) and one massive bleach (121 fluid ounces, just shy of a gallon) for a combined total of $3.77. 

What else do I do? I shop with a list. I scan the weekly flyers. Aldi is our primary store; Kroger our secondary. I use Kroger coupons if they are for something on my list. I have no problem buying marked-down food (the bratwurst at Aldi was marked down $1.00 per pound package because the sell-by date was the next day). Still, the dollar amounts were higher for the quarter than I had hoped.  

So where do we stand for the year? YTD, we have spent $1907.41 on groceries. That comes out to a monthly average of $211.93. That is $15.99 higher than where we were at the end of June, when we were at $195.94 per month. To get our annual average monthly spending to come in at $200.00 per month, we would have to finish 4th quarter at $493.00 total, which would come to $164.00 a month. 

But, and here is the prelude to my lengthy observations, I think we can do it. After you pick yourself up off the floor from laughing, keep reading. 

I have been following Hope and Larry Ware, the Under the Median couple, on YouTube for a few years. One of their hard and fast rules is that to keep food costs under control is to REGULARLY inventory your pantry and cabinets, refrigerator, and freezer (not just the one with your fridge; inventory the deep freeze if you own one, which we do). Know what you have in those places, know (in the case of the refrigerator) what is perishable so it doesn't go to waste, and use that knowledge to keep your grocery purchases in line.

Okay, okay. I tell myself I know what is in our pantry/cabinets. I know what is in the fridge (food spoilage is about zip in this household). When I prepare a shopping list for a Big Shopping, I check those places against the list. 

But the downstairs freezer? I was confident I knew what that freezer held. Sure, Warren and I hadn't reorganized it for quite some time, but I knew.

Ha.

As it turns out, I was clueless (CLUELESS) about what both our deep freezer AND our small top-of-the-fridge one held. And two comparisons—one from recent real life, the other from a beloved book—came to mind.

As I have recently written, we have been emptying out my father's house and outbuildings to get his property ready to go on the real estate market. (Update: we finished, it went on the market last Thursday at about 5:00 p.m., there were numerous showings, and it went into contract Monday afternoon.) As part of the ordeal of getting it market ready, we collected all the hazardous waste products for proper disposal. These ranged from latex paints to different cleaners to compounds used in the garage to insecticides to...you get the idea. So how many total pounds of hazardous wastes did we collect and turn in on the last two hazardous waste drop days of 2024? 246 pounds. Yes, you read that right. 246 pounds. Every single time one of us thought we had collected it all (from the garages, from the basement, from the house, from the wood shop), another bottle or can or tube or tub would appear.

Comparison? We had the very same experience as we emptied out the freezer, both the one in the basement (a joint project) and the one on the fridge (I tackled that one). Every time I thought we had uncovered all of the this or that, another that or this would turn up underneath the first one. 

As for the literary reference, all that kept coming to mind was the scene from An Old-Fashioned Girl (which I now think of as Louisa May Alcott's greatest juvenile work) when Polly does a thrifty makeover of Fan's wardrobe: Fanny brought out her "rags" and was astonished to see how many she had, for chair, sofa, bed, and bureau were covered, and still Maude, who was burrowing in the closets, kept crying, "Here's another!" 

Yes, that was definitely my freezer experience. I was both Fanny (astonished) and Maude ("Here's another!") as we worked and emptied. 

I kept some notes as we went along. In the upstairs above-the-fridge freezer, the one I was "sure" I knew what it contained, I noted the following: 2 bags of Aldi potstickers (I thought we had 1), the 3-pound bag of Kroger tortellini, still half full, 3 small containers of pasta sauces (we freeze them so they don't spoil in the fridge) that I had forgotten about, 3 brats and 4 large buns, several desserts, including 2—2! Count 'em! 2!—containers holding brownies I froze after July 4th, 6 hot dogs frozen in twos (buns in the downstairs freezer, don't ask me why I separated them). I kinda sorta knew we had some (most?) of that stuff, but I wasn't spot on. 

Downstairs? LOTS of frozen stock (ham, turkey, chicken) as well as ham bones and one lamb leg bone to make more stock with, so much stock that I decided not to make any more until we use these up, including those bones. Bean soups: several quart containers. 2 smoked hams (those I knew we had). 10 packs of chicken leg quarters (2 per pack; these are the ones I mentioned above), chicken thighs bought earlier at 89¢ a pound, also frozen in sets of two, ham slices, oh, still some lamb, oh, and diced pork from...way back. (It cooked up great.) Quart bags of frozen, sliced zucchini from both 2023 AND 2024, the same with corn cut off the cob (both years), hot dog and hamburger buns (all frozen in packs of 2), and more pesto from 2023 than I thought we still had. There were some other items as well, but just pulling out another and then another bag of corn made me realize just how much food we really did have. And how much food we just let accumulate, in part because we were not paying attention to what we already had. 

As long as I am in a confessional mode, let me add that I also thought I had a pretty good idea of the food in the cupboards, as well as our pantry, until I looked at the shelves on which I keep cooking spices and realize that there are containers last opened in...2020? Earlier? (I plan to open those in the next coming days, smell/taste to see if there is any life left in them, and act accordingly.) Ask me about tossing the ancient can of pickling spices, also way beyond redemption, and then deciding to make candied dills, which I last made in maybe 2017 (or earlier) and shelling out $4.49 for a fresh can. (Trust me, that beat trying to assemble the spices that make up pickling spices; that outlay would have been hefty. And yes, I will use them up!) 

So now back to grocery spending for the 4th quarter and how to keep it in check. Hmmn. For starters, we now have an amount ($164.00 a month) that we know we have to stick very close to if we want to try to hit that $200/month average. (I track our grocery spending on a spreadsheet, so that part—tracking—will be easy.) Looking at the bigger issue, Warren and I have shared some thoughts. Prepare and eat more of what we already have in stock, frozen or on the shelf, instead of buying this or that item because neither of us stopped to assess what we already have. Continue to experiment with ways to make dishes more filling, as well as come up with different ways and workarounds to make the same or similar dishes we often eat using less expensive but still flavorful ingredients. (Side note: I do much of the meal prep and cooking, by choice. So I will be taking the lead here.) 

Not that there aren't challenges. The Symphony season launches October 12 and we have two guest artists staying with us. We may have two more artists staying with us in November for that concert. None of them (I know 3 of the 4 possible) are fussy or demanding, but we need to make sure our guests are fed! And there is biscotti AND peanut brittle in December. Even so, I think we can hit our mark.

Stay tuned!