If experts and the media are to be believed “The Cliff” is coming. I believe they are referring to the financial impact that will hit when Job Keeper and Job Seeker payments cease. The government is doing their best to soften the blow by staggering the dates on which the payments end, due to individual and business eligibility. Hopefully this will help, however a lot of families have already reached their cliff and more will have cliffs around the corner. I believe now is as good (or better) time as any to learn the art of frugality. Try an extreme frugal month Extreme frugality may sound scary to a lot of people and that is why I suggest you give it a go for just one month. See it as a challenge! And if you have teenagers like I do then at least they know there is an end in sight. Extreme frugality can look different to different people. It doesn’t mean renting your house and living in a tent in a farmer’s paddock (but hey if you want to give that a go, I’m sure it would be c...
INGREDIENTS 1 whole chicken (free range or organic preferred) 2 carrots, chopped 4 celery stalks, chopped 1 zucchini, chopped 1 onion, chopped 4 cloves of garlic, chopped half a bunch of parsley, chopped 1 tbsp Sea Salt or Pink River Salt Pepper Olive oil METHOD Heat oil in a large saucepan and boil a full kettle. Sauté carrots, celery, zucchini, onion and garlic until lightly brown. Add chicken, parsley stalks and salt to the pan and lightly brown. Pour boiling water in the pan. When the saucepan begins to boil turn the heat down low and put lid on. Simmer for 2-3 hours then remove bones from the chicken. The best way to do this is by pulling the whole carcass out and putting in a large bowl. Then use tongs to take meat off the bone. If you want just broth then leave the chicken out and add the rest of your parsley. If you want to make chicken soup, add the chicken back to the broth. If you’re going the soup option you can add more veggies and ...