May 2009


For me, frugality is about becoming more aware of my spending habits, and prioritizing where and how I want to spend my money. If I’ve bought something expensive, I still might consider it being frugal. What I mean is this: I bought something worthy of the cost, and even though it might be considered expensive, it was worth every penny. I know it’s not what most people think of when they hear the word frugal, but it works for me.

The great thing about being frugal (in the normal sense of the word) is that you (obviously!) save a lot of moolah. If you take all the money saved and use it to support small businesses, you can effectively put your money where your mouth is (or where your feet are!). I’m always on the hunt for great independently run stores with great inventory.
Enter Cow Jones Industrials.
Upstate NY’s very own vegan boutique! The owner Donna is one of the sweetest ladies I’ve ever met, and her store is fabulous! My mother and I had the pleasure of stopping by a few months ago and we got some great stuff!

I got these awesome Cri de Coeur booties:

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I didn’t think they’d be too comfortable after being worn for a few hours, but they are actually super duper comfortable. I am in love with them!

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When I saw these beauties I knew I had to get them to wear swing dancing. They aren’t as comfortable as the Cri de Coeur ones, but I still love them.

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If you know me, you know I never wear makeup, but I’ve been obsessed for a long time with the idea of bright red lips, so I scooped up some Zuzu luxe lip gloss in Caliente.

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I can’t stop having mini photo shoots with myself!

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For my dad, for his birthday meal.
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The pierogies came out so great! I added some buckwheat into the beet/sauerkraut filling and some kale and baby spinach to the onion topping.
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Seriously, make them!
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For the cake, I veganized the recipe for mai tai chocolate cake from Death By Chocolate Cake, by Marcel Desaulniers.
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It had a lot of components going on (pineapple-almond layer cake, chocolate rum mousse, orange buttercream, chocolate orange ganache, and last but not least chocolate dipped/almond covered dried pineapple slices), but I made them all over a few days, and it came together quite easily.

There were a lot of textures going on, but I mean that in the best way possible. It was extremely satisfying and rich.

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I made the orange buttercream with coconut oil, and I was super happy with how it came out. Also, the orange zest flecked throughout looked so adorable.
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Both are going into my “Absolutely must make again!!!” file.