Almost one year ago, I wrote a post about financial planning for women.
Not the sexiest topic per se, but one that I felt a lot of us (both ladies AND gents) could benefit from whether we wanted to admit to our personal money issues or not. Since that post, I’ve paid off my credit card, put an additional $2000 in savings, organized my finances into an uber-Type A accordion folder and bought myself a pair of pink big girl panties in the process.
Since then, I’ve also charged thousands of dollars back on my credit card, planned a trip to London + Paris to see one of my best friends get married, gone out to eat with wild abandon to many not-so-cheap restaurants (*cough* wine is expensive *cough*), faced $1,200 in car repairs and bought one too many Pellegrinos, iced coffees and US Weeklys on the daily.
In other words…finances, what?!?***
While I could lament my utter failure to wear my newfound pair of big girl panties, I am choosing to remember the wise words of Mama Everythingtarian herself: What’s done is done. Plus, I just really don’t want to bring back the cute pair of Elizabeth + James suede ankle boots I got on sale for $59 or return the Wicked tickets I purchased for my parents + I to see while in London. We shouldn’t all have to suffer from my juvenile financial mistakes, right?
Soooo…instead of cringing at my bank statements but yet buying this adorable citron cowlneck scarf, complaining that I don’t make enough money yet finding $30 to buy happy hour drinks, saying I will never ever eat out again but finding myself buying lunch out three days in a row and contemplating a third job (I count blogging/freelancing as job #2) but forgetting to even attempt to organize my finances, I am simply going to stop spending so much gosh darn money.
Revolutionary, I know.
And first on the list of things to stop spending so much gosh darn money on: eating out.
Why spend $10+ going out to eat at Bluephies, one of your favorite local restaurants, when you can make your own Chickpea Chop sandwiches + vegan Sweet Potato Corn Chowder in the luxury of your very own apartment? Plus, when I do leave for ye olde Londontown in 35 days, I want to make sure ALL my money is spent in the struggling European market on purchases from Topshop, Accessorize + Brick Lane curry houses to help their ravaged economy.
Save money…boost European stocks..cook delicious homemade food…all at the same time?
Now there’s a bargain I simply can’t refuse.
Sweet Potato Corn Chowder
adapted from Tyler Florence’s Corn Chowder
2 T Earth Balance spread
2 T olive oil
1 medium onion, diced
1 T minced garlic
1/4 cup flour
4 cups vegetable stock
2 cups So Delicious Coconut Milk Beverage*
3 medium-to-large sweet potatoes, diced into 1-inch cubes
1 (10-ounce) bag frozen corn kernels
1/4 cup nutritional yeast
1/2 to 3/4 T dried thyme, to taste
Salt + pepper, to taste
1/4 cup chopped parsley
*the beverage…not real coconut milk
In a large Dutch oven or pan, heat Earth Balance and olive oil until fully melted. Add onion and cook for 5 to 7 minutes, or until onion is soft and translucent. Add garlic and cook for an additional minute.
Add flour and stir to coat onion. Then pour in vegetable stock, stir vigorously and let come to a boil. Add the coconut milk beverage and diced sweet potatoes. Cook until sweet potatoes are fork tender. With a potato masher or whisk, roughly mash the sweet potatoes, breaking them down, but still leave some larger sweet potato chunks.
Reduce heat to simmer, and add frozen corn, nutritional yeast, thyme and salt + pepper. Let simmer for an additional 5 to 10 minutes. Just before serving, stir in parsley.
To serve, top with fresh parsley, and enjoy!
Makes 6 servings
Shoot…did I just say this is “the perfect winter soup?” I really meant fall, I swear.
I really need to earn back those big girl panties before it gets too cold.
***Footnote: Although let’s be clear, I did look tres chic sipping sparkling water, wearing my new grayish lavender fall jacket and sporting my new copper-cinnamon-hued hair color.