Hertz...hurts?

So a couple weekends ago I decided to rent a car from Hertz and drive up to Boston to visit friends, a choice based on the insane prices at Amtrak as well as the broiling hell that is the JFK airport.  The trip went as usual--down to Hertz saddling me with yet another P.T. Cruiser (seriously, EVERY TIME with that car) and me stopping at the gas station on 96th on my way back to refuel before returning it to their 76th Street location. So, imagine my surprise to get a bill a couple days ago that included a charge for over $50 in gas. Not cool, Hertz. Not cool.

A phone call followed, and I was told I would be refunded within 3-5 days. I'm happy to report that the customer service representative couldn't have been nicer--that said, if you're renting from Hertz this holiday, be sure to check your bill. 

Deals on Meals

From CouponMom.com : 

"Save 70% at Restaurant.com with the code THANKS and get a $10 certificate to Wine.com with each purchase. Pay only $3 for a $25 certificate. Code expires 11/30. Certificates make great holiday gifts and don't expire for a full year. You can buy a $100 certificate for only $12!"

Beans, Beans, the Magical Fruit...

Oprah today (yeah, yeah. I KNOW.) was all about so-called "Blue Zones,"areas of the world where large groups of people have mastered the art of living long and full lives. One thing most all of them had in common? Beans played a starring role in their diets. 

So, in addition to being an affordable dining option, they also have proven health benefits. 

In honor of the magical fruit, here's a recipe I often use for black bean soup when money is tight. Ingredients can be added as your budget allows, but the basics (a couple cans of beans and store-bought salsa) cost about $5 and feed two. If I'm feeling really rich, I'll buy the Jiffy Corn muffin mix and make some corn bread to serve with it. Classy, no? 

Cheap-o Black Bean Soup: 

2 cans black beans

1 container store bought salsa 

(**I like the Santa Barbara variety, found in the refrigerated section of your grocery store)

Water

1. Pour beans into a sauce pan over medium heat, and add half the salsa to the mix. Cook until heated through.

2. With the back of your spoon (or with a potato masher if you have one), mash half of the pan's contents. 

4. If the soup appears too thick, add some water and stir to incorporate. 

The soup is much improved with a tbsp. of cumin and a dash of cayenne at the beginning, and  a dollop of sour cream at the end can make it beautifully creamy. But again: only if you have the inclination (and the extra cash). Likewise, chicken broth could be subbed for water--though I often find that I don't need all that much in the way of extra liquid. The salsa, however, is non-negotiable. It not only provides veggies such as tomatoes, red onions, and bell peppers, it also imbues the soup with a bit of heat in the absence of spices. 

Cheap Chefs: Meyer vs. Pépin

Back when this site was just an idea I'd kick around from time to time, I came across an article on Bitten, the excellent blog that Mark Bittman--a.k.a. "The Minimalist"--puts together for the New York Times in addition to his weekly column. Written by sometime contributor Daniel Meyer, it gave a shopping list and recipe for a $20 dinner party for four. My first thought: "This is what I'm talking about!" However, panic quickly ensued: Cooking on the cheap was what I wanted to talk about--would this article render my hoped-for blog moot?

But after reading the thing, I see now that I had no reason to fear. While Meyer might have spent only $20 at the farmer's market, his dish wound up costing exceptionally more. I quote:

"So as not to drive myself too crazy, I am making an allowance for the use of ordinary pantry and fridge staples (oil, butter, garlic, onion, broth, sugar, salt, pepper, etc. ...oh, yes, and wine)..."

Uh-huh. The man, methinks, assumes too much. Despite the fact that I love to cook and dish about food, I can tell you right now that I am totally out of garlic;  I might have a corner of an onion lurking in my fridge, but, then again, I might not; I'm pretty sure I still have a bottle of wine left over from the weekend, but it's cocktail hour in the Two, Cheap household so I can pretty much kiss that goodbye...

The more I think about Meyer's allowances,  the angrier I get. As someone who lives in NYC--where space is at a premium--the idea of Meyer assuming that I have room for these extras makes me bristle. What's more, it's generally the so-called "staples" that drive my grocery bills into the stratosphere. The last time I bought olive oil it ran me $14. Chicken stock or broth isn't cheap to buy either (especially if you opt for organic), and neither is veal stock--which Meyer decides to throw in at the last second because "it was sitting idly by in [his] freezer and [he] couldn't help [himself]."

What hooey. 

Thankfully, the affable and user-friendly Jacques Pépin understands the dilemma of the cash-strapped cook. Shortly after I read (and fumed over) Meyer's posting The Washington Post ran a similar--albeit infinitely more successful--piece. In the end, Pépin cooks a five-course meal for six with only $24 in groceries. For the record, that's $24 with the wine included.

Now there's a feat worth raising your glass to.