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Shaving for Real

: Image via Wikipedia

When you look at a safety razor, you see the mostly-unguarded blade. When you look in the mirror, you see your throat and you see this blade–by definition, razor-sharp–and you realize that you are about to put a knife to your own throat. Why?

Because shaving sucks.

For my 18th birthday, I received 2 Mach3 razors. I used them for more than 10 years. It certainly beat disposable Bics, but not by much.

I liked it, but only because I didn’t have anything good to compare it to.

I’ve start using an old-fashioned safety razor. Now, I can shave smoother and with less irritation than I ever could with a modern razor and it only takes a few extra minutes.

Why would you want to abandon modern technology to put a blade against your jugular?

Modernization isn’t always an improvement. There is something about reaching back in time a couple of generations and doing things, not only the way they used to be done, but the way they should be done. It’s the same feeling I get handling an old rifle or sitting in an antique car.

A real shave is 15 minutes of peace and focus. Lock the kids out of the bathroom and focus on the task at hand. The concentration will usually give you a chance to forget about the rest of the world for just a few minutes. This is pure meditation.

As a benefit, when you’re done, you feel refreshed and well-groomed. It feels good to take care of yourself.

What do you need to shave like a real man?

Start slow and ease your way into it. Put a cup in the bathroom. If you shave with a modern razor, the easiest way to improve your shave is to use hot water. Put your shaving cream in the cup and add a bit of hot water. Mix that up and use it to shave. The hot foam will do wonders for your skin and the closeness of your shave. I did that and immediately start trolling antique stores looking for a good, cheap shaving brush.

A brush makes applying your shaving cream a small pleasure. Spreading the hot foam on your face with a brush gets in on all sides of each hair, softening it for the razor. Ideally, you want a badger-hair brush, but I’ve been perfectly happy with boar hair. I found one at an antique store for $5.

Shortly after acquiring my antique shaving brush, I decided to go even older-school and upgraded to an old-fashioned safety razor. I took my life, and my life-blood, in my own hands to shave for real. I went with a Merkur 23C Long Handle Safety Razor. It’s a basic razor with a longer handle, because I have large hands and long fingers. Don’t worry about getting an adjustable razor. There’s no point. It cost $29 at West Coast Shaving*.

You will need blades for the razor. West Coast Shaving sells a variety pack of 45 blades for $15. Try them all and stick with the one that works best for your facial hair. I tend to change blades every 4-5 shaves. More than that, and they get a bit dull and make me bleed. I try to avoid bleeding.

Now that you’ve got a brush, a razor, and blades, it’s time to get rid of the worthless can of shaving foam. Shaving soap works much better. You can get 3 discs of Col. Conk’s soap for $15, and they will last 6 months each, easily. They are almost exactly the same diameter as a regular coffee cup, so guess what? Just drop it in your cup.

That’s everything you need to shave for just $65, and of that only the blades and soap are recurring costs. Your razor and brush will last forever. I figure it costs me about $1 per month to shave, now.

How do you avoid killing yourself while getting ready for work?

It’s all a matter of technique.

Dampen your cheeks with hot water to soften the hair. I prefer to shave immediately after I shower.
Run hot water over your brush. Get it thoroughly soaked, then shake off the excess water. You want it hot and wet, but not dripping.
Briskly brush the soap disk until the brush picks up as much soap as it can. It may or may not form a lather in the cup.
Put the brush on your face and whisk it around. I use a quick circular motion to build up a lather on my cheeks. This works the hot soap into each hair. Keep brushing it onto your face until it forms peaks.
Pick up your razor. I run it under some hot water, just so the cold metal isn’t a shock after the hot foam. From here, you need your full attention on what you are doing.
Shave.

When you are shaving there are a few things to keep in mind.

Take your time.
Never, ever, ever, ever turn the blade while it is in contact with your face. You will bleed. Once the blade touches your face, it goes in a straight line.
Keep the edge of the blade as close to parallel with your face as possible.
The goal is hair reduction, not removal.

I make 4 passes when I shave. First, I shave from the top down. Next, from the back towards my nose and mouth. Then, from the front to the back. Finally, I shave against the grain from the bottom to the top. This results in a closer shave than anything I’ve ever had with a modern razor.

When I think I’m done, I dip my fingers in some warm water and run them around my face, in all possible directions, to see if I missed a spot.

When the hair is gone, wipe of the remaining cream and splash cold water every place the razor touched. This closes the pores and will help prevent infections and razor bumps.

The last step is aftershave. Aftershave disinfects your face. It also prevents infections and makes you stink nice.

There you have it: the secret to a baby-butt-smooth shave and 10-20 minutes of masculine meditation. If you are looking for a present for someone, you could do a lot worse than a real razor set.

*I have absolutely no affiliation with WCS. I am just very happy with the service and the product.

6 Ways to Stretch a Meal

Finance, Recipe

: Image via Wikipedia

You eat.

Right?

Sometimes, we have more money than month and wonder how we’re going to avoid going hungry at the end of the month. When the grocery budget has run out and the cupboards are almost bare, how do you keep the kids fed?

The secret is to keep some staple stocked all the time. If you have these ingredients, you can stretch $1 of beef into a meal for 10 people. Almost.

Rice

We buy rice 20 pounds at a time. I try to keep a bowl of cooked rice on hand at all times. When we cook a soup, stew, or hotdish, we add a cup or two of rice to the dish. If we’re running late for dinner(a painful situation with a 2-year-old, a 4-year-old, and an 11-year-old who’s about to hit 5′ 7″), we’ll dump a can of soup over the top of a bowl of rice. A quick trip through the microwave, and we’ve got a reasonably healthy meal in 2 minutes. Another trick is to add some to ground beef, whether it’s a meatloaf or sloppy joes.

Beans

This is another ingredient I try to keep on hand, cooked, and in the fridge. We use it like we use the rice. We add a cup to soup, or almost anything else. Throw some barbecue sauce on them, and you’ve got pseudo-baked beans for cheaper than you can buy a can. Mash them with taco seasoning and you have refried beans. Add a cup to scrambled eggs for a filling breakfast.

Potatoes

There are so many ways to use potatoes to stretch a meal. Shred them to cook with eggs or slice them onto a hotdish. Cube them into soup or dice it as a thickener in stew.

Pasta

Yet another item that can go into almost anything. Before I met my wife, I’d make a dish that consisted of nothing more than whatever pasta I had on hand, with a can of soup, cooked until the pasta was done and most of the liquid was absorbed by the noodles. I learned how to wield spices like a crazy Neptunian ninja.

Soup

Whenever we cook, whatever we eat, we make enough for leftovers. When the leftovers are no longer enough to make a meal for anyone, they go in a bag in the freezer. When we have enough, we put them all in a slow-cooker with some water and a ton of seasonings. When we get home from work, we have a delicious soup waiting for us–free soup. If we want stew, we throw in some rice. By the end of the day, the rice has completely dissolved, transforming our delicious freaking soup into yummy dang stew. Everything we make tastes good, so combining a dozen dishes into one soup should also taste good, right? The exception: fish. Never, ever add fish to free soup. Trust me.

Bread

I don’t use bread to cook much, though it’s harder to get much cheaper than a grilled-cheese sandwich. I like to serve a slice of bread with dinner. It just makes the food feel more filling.

That’s how I make a meal for two stretch to feed my family of five, without sacrificing taste or nutrition. How do you make a meal stretch?

Brown Bagging Your Way to Savings

Finance

Today’s post is written by Mike Collins of http://savingmoneytoday.net as part of the Yakezie Blog Swap in which bloggers were asked to share their best day to day money saving tip.

Do you buy lunch at work every day? Have you ever actually sat down and added up how much money you’re spending?

I did once…and I almost fell out of my chair when I saw how much I was spending!

Back in the day I used to buy lunch at the office almost every single day. It certainly didn’t seem like I was spending much. A chef salad here, a cheese steak and fries there. But every day I was spending about 7 dollars and change. That’s $35 a week, which adds up to a whopping $1820 over the course of a year!

I started thinking about all the things I could do with that extra $1820, like paying off some of our debt, increasing my 401k contributions(ed: but staying with your 401k contribution limits, of course!), picking out a new big-screen tv, or enjoying an extended family vacation at Walley World.

I immediately starting bringing my lunch to work 4 days a week (I do treat myself once a week) and I’ve been saving money ever since.

Now I know what you’re thinking. It costs money to bring lunch from home too right?

Yes, of course it does…but nowhere near as much as eating out every day. Let’s do some basic math to prove the point. Say you swing by the grocery store to buy some ham and cheese so you can make sandwiches for the week. You pick up a half pound of ham for $3 and a half pound of cheese for $2. A loaf of bread on sale runs you another $2. That means you just spent $7 for a week’s worth of lunches. Even if you only bring lunch 4 days a week you’ve still saved yourself $21. That’s over $1000 a year!

And here’s a tip to save even more: If you have extra food from dinner, just bring the leftovers for lunch the next day. We always try to make just a little bit extra so I can have free lunch the next day.

So the next time you’re sitting around complaining that you don’t have enough money for so and so, think about how much money you are spending every day on lunch, or coffee, or cigarettes, etc. You might just find that you have plenty of money after all if you just shift your priorities a bit.

Cooking Poor

Finance

Frugal cooking can be an intimidating concept. It’s easy to turn a meal into a huge expense, but it’s not that hard to trim your grocery budget without sacrificing variety and flavor. It just takes some planning and a few money-saving techniques. We usually feed our family of five, often with guests, for about $100 per week.

Schedule your meals. Find or make a weekly meal planner. I recommend this or this. Cross out the meals you don’t need to worry about due to your schedule that week. If you won’t be home, you don’t have to cook that meal. Fill in the meals in the remaining slots. Keep your schedule in mind. If you get home from work at 5:30 and have to be somewhere by 6:30, dinner needs to be something quick. Also, make sure you include every side dish you will be serving. Now, look at the recipe for each dish in every meal. Write down everything you need to make all of the food you plan to eat that week. While planning your meals, think about how to use your leftovers. If you cook chicken breasts one day, the leftovers can be chicken nuggets the next.

Take inventory. Take your meal plan and a pen while you look through all of your cabinets and your refrigerator. Why buy what you already have? If you already have steaks in the freezer, don’t waste your money buying more. If you have it, cross it off of your meal plan shopping list. Whatever is left is your shopping list. Review it. Is there anything that can be combined or eliminated? Is there a key ingredient for a sauce that’s missing?

Don’t forget the staples. If flour or sugar is on sale, stock up. Anything you use on a regular basis is a staple, buy it when it’s cheap.

Build a shopping list from your meal plan. When you are in the store, stick to your list. It’s hard, but avoid impulse purchases at all costs. Don’t shop hungry, don’t buy things just because they are on sale, and don’t dawdle. Get what you need and get out.

Avoid pre-processed food. We slice and shred our own cheese. Buying the pre-shredded cheese costs an extra $5 and saves just 5 minutes. Don’t buy pre-sliced apples or anything that will only save a few minutes for several dollars of cost.

Every couple of weeks, I cook a large pot of either beans or rice and keep it in the refrigerator. Almost every meal that we cook gets a cup or two of beans or rice added to it. It doesn’t alter the flavor much, but it adds a few extra servings for pennies. It’s a healthy way to stretch any meal on the cheap.

We have a large bowl in the refrigerator filled with mixed greens. We buy whatever salad-like greens are on sale and prepare the large salad all at once. Most meals start with a salad, which makes it easier to fill up without relying on the protein dish, which is generally the most expensive part of a meal. As a dedicated meat-eater, it took some getting used to, but it’s a good meal–cheap and healthy.

Cook enough for at least 3 meals. That will eliminate 2/3 of the work involved in cooking. Plan ahead to make your meals simple and easy.

Freeze the leftovers in usable sizes. Stock up on semi-disposable meal-sized containers. Freeze some in single-serving sizes for work, and others in family-size servings for last minute meals at home. Preparing for last minute meals keeps you from serving garbage or takeout when life gets in the way of your plans.

Avoid wasting leftovers. Wasted food is wasted money.

When you are done cooking meat, take any drippings or scraps and throw them into the slow-cooker along with any vegetable scraps laying around. Cook it overnight, then strain it into an ice cube tray. You now have stock/broth ready to be added to any recipe.

Plan for serial meals. Chicken breast leftover from today’s meal can become chicken nuggets tomorrow, to be shredded into chicken salad the next day.

When there isn’t enough left for a full serving, we put the remains in a resealable bag in the freezer. When we accumulate enough to fill our slow-cooker, we dump in all of the bags with a couple cups of water. I look through the refrigerator for any leftovers that have been overlooked that week or any vegetables getting close to being too old. It all gets cut up and added to the cooker to cook on low all day. I rarely add seasoning because everything going in the pot tastes good. We never get the same meal twice and our “free soup” is never bland.

That’s how we cook cheap, without sacrificing too much time. How do you save money cooking?

This post is a blast from the past. Originally posted here in January 2010.

Sunday Roundup: Reddit Rocks

Misc

Friday was my biggest traffic day, ever. Mike‘s guest post, Brown Bagging Your Way to Savings, went slightly nuts on reddit. For a few hours, it was in the top 10 on the front page, generating more traffic every half hour than I normally see in a day. That was fun.

In other news, my kid is in the #2 slot for wrestling the heavyweight slot on his wrestling team.

30 Day Project Update

This month, I am trying to establish the Slow Carb Diet as a habit. At the end of the month, I’ll see what the results were and decide if it’s worth continuing. For those who don’t know, the Slow Carb Diet involves cutting out potatoes, rice, flour, sugar, and dairy in all their forms. My meals consist of 40% proteins, 30% vegetables, and 30% legumes(beans or lentils). There is no calorie counting, just some specific rules, accompanied by a timed supplement regimen and some timed exercises to manipulate my metabolism. The supplements are NOT effedrin-based diet pills, or, in fact, uppers of any kind. There is also a weekly cheat day, to cut the impulse to cheat and to avoid letting my body go into famine mode.

I’m measuring two metrics, my weight and the total inches of my waist , hips, biceps, and thighs. Between the two, I should have an accurate assessment of my progress.

Weight: I have lost 25 pounds since January 2nd. That’s 3 pounds since last week. 17 more to meet my goal for February.

Total Inches: I have lost 14 inches in the same time frame, down 2.5 since last week.

Best Posts

J. Money has launched an awesome new project called Love Drop. Once a month, they go make a huge difference in someone’s life. Wise Bread interviewed them yesterday.

Tip: Use the word “solved” in a google search to find the answers to tech problems.

If OMG and Awesome got drunk and made a baby with Optimus Prime, Arnold Schwarzenegger and Cobra Commander’s nastiest fantasies, the offspring wouldn’t be this good. Holy crap. Major cheese alert.

Q. Why do some business lobby hard for excessive regulation in the name of protecting the environment or forcing people into decisions they disagree with, only to turn around and lobby for waivers to those regulations once they are passed? A. Because it’s not about the environment or health or giving-a-crap. It’s about the money. When an established company pushes for regulations, it’s to keep upstarts from entering the market. Regulations add barriers to entry. Anybody who’s trying to force you to do something for your own good has a product to sell to meet that “need”.

LRN Timewarp

This is where I review the posts I wrote a year ago. Did you miss them then?

Have you ever given any thought to the idea that debt is a social disease? It’s taboo, you usually didn’t do anything nice to get it, and it’s hard to get rid of.

In case I haven’t made it obnoxiously clear, I’m more than a bit of a geek. The post I wrote about D&D and personal finance should make it more obvious.

Carnivals I’ve Rocked and Guest Posts I’ve Rolled

Medical Costs and Choices was included in the Festival of Frugality.

How to Save Money On Anything was included in the Carnival of Personal Finance.

Mike from http://savingmoneytoday.net presented Brown Bagging Your Way to Savings, which is the post that went kinda nuts on reddit. He also hosted my post, Resisting Temptation.

Thank you! If I missed anyone, please let me know.

Get More Out of Live Real, Now

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You can subscribe by RSS and get the posts in your favorite news reader. I prefer Google Reader.

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Have a great weekend!

Meal Plans

Finance

: Image by Getty Images via @daylife

When we don’t have a meal plan, food costs more.

Our regular plan is to build a menu for the week and go to the grocery store on Sunday. This allows planning, instead of scrambling for a a meal after work each night. It also give us a chance to plan for leftovers so we have something to eat for lunch at work.

We work until about 5 every weekday. When we don’t have the meal planned, it’s usually chicken nuggets or hamburger helper for dinner. Not only is that repetitive, but it’s not terribly healthy. It is, however, convenient. If we plan for it, we can get the ingredients ready the night before and know what we are doing when we get home, instead of trying to think about it after a long day of work.

If we don’t plan for leftovers, we tend to make the right amount of food for the family. When this happens, there’s nothing to bring to work the next day, which means I’ll be hungry about lunchtime with nothing I can do about it except buy something. Buying lunch is never cheaper than making it. I can get a sandwich at Subway for $5, but I could make a sandwich just as tasty and filling for less than half of that, using money that is meant to be used for food. All during wrestling season, we make 30-inch sandwiches on meet nights for a cost of about $5, feeding ourselves and at least a couple of others who didn’t have time to make their dinner before the 5:30 meet.

No leftovers also means no Free Soup, which is a wonderful low-maintenance meal that leaves everybody full. Nobody ever gets bored of Free Soup. (Hint: Don’t ever put a piece of fish in the Free Soup, or the flavor will take over the entire meal.)

Unhealthy, repetitive food for dinner. Over-priced, low-to-middle-quality food for lunch.

We plan our meals right and have inexpensive, healthy food that doesn’t get boring for every meal.

It seems to be a no-brainer. Except, I don’t have lunch today because we didn’t plan our meals and used the last of the leftover hamburger helper for dinner last night.

Update: This post has been included in the Carnival of Personal Finance.

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Rice

Beans

Potatoes

Pasta

Soup

Bread

30 Day Project Update

Best Posts

LRN Timewarp

Carnivals I’ve Rocked and Guest Posts I’ve Rolled

Get More Out of Live Real, Now