Tax fast!

[scaredyclassic]

Well this was a mission, a tax fast.

An ore shake derailed it?

I could see like a need for a defibrillator or something, but a shake????

[NotCranky]

I used parmesan from Wisconsin today in the pesto, buy it in bulk and it sits in the freezer quite well. It tastes great! Grew the basil, that will definitely pay taxes on my next Oreo shake. I freeze the pesto for winter along with Spaghetti sauce for the kids, made with tomatoes, peppers and onions I grew. There is enough of both to have it every other week with leftovers. Most stay at home parents probably don’t do this stuff but I do.

There are about 75 bottles of frozen watermelon juice in there too, organic all not taxed.

How much could you save making your own Oreo shakes?

[moneymaker]

I used to make my own shakes, heck i even used to work at Baskin Robbins ice cream, then my wife started making my shakes. I guess I grew dependent on her, now when I’m out working I use a coupon to save $1 and really like the real ice cream with whip cream on top, I’m also supporting a minimum wage worker out there somewhere. As penance I will be eating salad for dinner for a week. $1.99 for 3 lbs of prepared iceberg salad at Costco.

[Reality]

[quote=FlyerInHi]Restaurant good is taxed. Hot deli food is taxed.

At Subway the cold sandwiches are not taxed, but the hot ones are taxed.[/quote]

Does that mean when they toast your sandwich it suddenly becomes taxable?

[CA renter]

[quote=Blogstar]I used parmesan from Wisconsin today in the pesto, buy it in bulk and it sits in the freezer quite well. It tastes great! Grew the basil, that will definitely pay taxes on my next Oreo shake. I freeze the pesto for winter along with Spaghetti sauce for the kids, made with tomatoes, peppers and onions I grew. There is enough of both to have it every other week with leftovers. Most stay at home parents probably don’t do this stuff but I do.

There are about 75 bottles of frozen watermelon juice in there too, organic all not taxed.

How much could you save making your own Oreo shakes?[/quote]

They (the Fed, the govt, and economists) hate savings. It cannot be taxed, tracked, or accounted for in GDP stats. This is why SAHPs are so maligned. It’s better “for the economy” if you outsource your work to someone else, so that they can outsource their work to you.

[livinincali]

[quote=JohnAlt91941][quote=FlyerInHi]Restaurant good is taxed. Hot deli food is taxed.

At Subway the cold sandwiches are not taxed, but the hot ones are taxed.[/quote]

Does that mean when they toast your sandwich it suddenly becomes taxable?[/quote]

It can, depends on the place. First there’s the 80/80 rule which differentiates a deli grocery store from a subway. All subway sales should be taxable because more than 80% of their business comes from products that are designed for immediate consumption. For the grocery store deli the sale of a cold sandwich is not taxable because most of their business is coming from selling other products not intended for immediate consumption.

According to this document on page 4 it would seem that if the deli heats up you sandwich for you when you take it to go from the grocery store it becomes taxable. Probably depends on the store if they get that technical.

http://www.boe.ca.gov/pdf/pub22.pdf

[UCGal]

[quote=Blogstar]I used parmesan from Wisconsin today in the pesto, buy it in bulk and it sits in the freezer quite well. It tastes great! Grew the basil, that will definitely pay taxes on my next Oreo shake. I freeze the pesto for winter along with Spaghetti sauce for the kids, made with tomatoes, peppers and onions I grew. There is enough of both to have it every other week with leftovers. Most stay at home parents probably don’t do this stuff but I do.

There are about 75 bottles of frozen watermelon juice in there too, organic all not taxed.

How much could you save making your own Oreo shakes?[/quote]

Hijack alert –

Russ – how are you packaging the pesto and tomato sauce. Are you going through the full canning process? Using zip lock bags?

We have a boatload of tomatoes and a boatload of basil this year. We’ve been trying to keep up with Pesto pizza, pesto pasta, etc… but we want to freeze some too. Same with red sauces – we’ve been making batches 2-3 times a week. More than we can consume – so we’ve been giving sauces to neighbors. But we’d like to set some in for the winter.

Costco has a great deal on ball jars for canning. I looked online for how to can tomato sauces and it looks like, because of the acidity, etc, it’s more involved than typical canning. Not just a hot bath – but a pressure cooker is needed. I’m not ready to buy another appliance. We do have a big/deep steamer pot that we can use for a water bath. Any tips?

Edited to add:
We’ve had great luck doing a blanch and ziplock freeze for other garden veggies like green beans. But I’m new to the canning process. Our sauces have really become awesome this year – and I’d love to be able to have them in the winter.

[spdrun]

All subway sales should be taxable because more than 80% of their business comes from products that are designed for immediate consumption.

All Slopway sales should be taxed at 500% because their products are sorry excuses for “food,” and consumption of the same should be massively discouraged.

[NotCranky]

[quote=UCGal][quote=Blogstar]I used parmesan from Wisconsin today in the pesto, buy it in bulk and it sits in the freezer quite well. It tastes great! Grew the basil, that will definitely pay taxes on my next Oreo shake. I freeze the pesto for winter along with Spaghetti sauce for the kids, made with tomatoes, peppers and onions I grew. There is enough of both to have it every other week with leftovers. Most stay at home parents probably don’t do this stuff but I do.

There are about 75 bottles of frozen watermelon juice in there too, organic all not taxed.

How much could you save making your own Oreo shakes?[/quote]

Hijack alert –

Russ – how are you packaging the pesto and tomato sauce. Are you going through the full canning process? Using zip lock bags?

We have a boatload of tomatoes and a boatload of basil this year. We’ve been trying to keep up with Pesto pizza, pesto pasta, etc… but we want to freeze some too. Same with red sauces – we’ve been making batches 2-3 times a week. More than we can consume – so we’ve been giving sauces to neighbors. But we’d like to set some in for the winter.

Costco has a great deal on ball jars for canning. I looked online for how to can tomato sauces and it looks like, because of the acidity, etc, it’s more involved than typical canning. Not just a hot bath – but a pressure cooker is needed. I’m not ready to buy another appliance. We do have a big/deep steamer pot that we can use for a water bath. Any tips?

Edited to add:
We’ve had great luck doing a blanch and ziplock freeze for other garden veggies like green beans. But I’m new to the canning process. Our sauces have really become awesome this year – and I’d love to be able to have them in the winter.[/quote]

Hi UCGAL, I have wondered how much you all might be gardening now.

This pesto is complete, (some people just pulverize and freeze the leaves). It goes into regular zip lock baggies and I kind of roll those and squeeze that air out and then 4 or five of those go into a heavier duty quart freezer bag, so double wrapped. The food processor makes enough for one of these setups per batch. 5 cups leaves, 1 cup cheese , 1 cup nuts, about 1 cup olive oil, 9 teaspoons garlic and salt and pepper to taste. (watch out for salt in cheese from Wisconsin!).

Spaghetti sauce is complete too with meat or vegetarian but all you have to do is heat it up. Just food process tomatoes skin and all and cook the sauce for about an hour with added organic paste from Costco if needed. We put it in half full gallon freezer bags and use loaf pans to give it shape until it freezes solid.

We have a chest freezer and two combos, so canning is not urgent. We have even frozen beets and made borscht later on and shredded zukes and pureed pumpkin for bread in winter, It works great. Sun dried tomatoes freeze nicely too, for that pesto dinner in January or for soups. Ever check the price of sun dried tomatoes?

I bought a canning book and some stuff but so far have only done two huge jars of refrigerator pickles, They last for up to 90 days so with our long growing season you could have pickles half of the year without canning. I would like to do some kimchee type stuff ….seemingly a little more advanced, but it is supposed to be really good for you to eat fermented stuff. I’ll bring some to the next pigg meetup.

[moneymaker]

I actually like subway sandwiches, they have a coupon out now where you can get any foot long for $5. In my quest for a $5 lunch (on days I’m not packing) it is getting really hard to find a filling lunch at or below $5. I don’t know how that huge thing fits in my stomach, but it does. If you use their app you get a free cookie I believe, but that takes a little more planning.

[FlyerInHi]

Sometimes I get a turkey sandwich at subway.
I know from experience that toasting makes the sandwich taxable. The same cold sandwich is not taxable.

[FlyerInHi]

CAr, come on, SAHP are not maligned. Parents are so celebrated partly because of religiosity and partly because they bred the work force of the future.

The contradiction that you’ve identified is simply that a bigger workforce results higher GDP and more taxes that sustain the system. So unemployment or withdrawal from the workforce is not good for the economy.

[spdrun]

I actually like subway sandwiches, they have a coupon out now where you can get any foot long for $5.

I’d sooner go to a grocery and buy a baguette, some cheese, an onion, and condiments than eat at the shitholes known as Slopway.

It doesn’t help that the damn chain is spreading like Ebola in NYC — never knew there was such a market for shitty “food.”

[FlyerInHi]

[quote=spdrun]

I actually like subway sandwiches, they have a coupon out now where you can get any foot long for $5.

I’d sooner go to a grocery and buy a baguette, some cheese, an onion, and condiments than eat at the shitholes known as Slopway.

It doesn’t help that the damn chain is spreading like Ebola in NYC — never knew there was such a market for shitty “food.”[/quote]

I wonder what is shitty about subway vs. the supermarket. At the supermarket, you have to buy all the ingredients and assemble the sandwich yourself. It’s not like subway is anymore of an “evil” corporation than the supermarket chain.

I’m pretty conscious about eating “real” food instead of “fake” food. I avoid anything that is pressed together such as the “chicken breast” at subway (I think the turkey slices are pressed blocks also). But supermarkets sell the same things.

Ideally, you buy the whole ingredients at the local store that sources its products from the non-industrial supply chain, and your make your own food to avoid all the additives that is in pre-made food.

The problem with sandwich meats, and bread, is that, no matter where you buy them, they could come from the same industrial producer, but are retail packaged differently.

That’s the reason, when possible, I make my own simple meals at home.

I think I need a freezer to store stuff so I have it at the ready when needed. Problem is I share my time between 3 places. hard to have all healthy ingredients available.

[spdrun]

Given a good supermarket, you can get better-quality breads, cheeses, and veggies than Slopway uses. I generally skip the meat in my sammiches. Pressed meats are basically mystery-meat.

Nutritionally speaking, one doesn’t really need to eat meat more than 1x every day, if not every other day if protein from other sources is adequate.

[Author]

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