When my husband came home from work and told me that the next day would be his last at his job, we went into immediate emergency cost-cutting mode. And we quickly learned that the easiest place to slash the budget, in principle, was one of the most painful in practice: our food expenses. We love food — eating it, cooking it, talking about it, sharing it. And an embarrassingly large percentage of our budget went to food — good ingredients, kitchen equipment, eating out.
But there was no choice, so red-alert budget went into effect for the almost six months that we lived on one freelance income, one unemployment check, and rapidly dwindling savings. Here are the choices we made that kept us from overdrawing the bank account during that time.
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