recently organized a picnic and canoeing excursion for one of her
As it turned out, the afternoon ended up being all picnic and no boating, but no matter.
says it was a beautiful day along the Potomac River with good food and fun people.
So begins a recent entry on the food blog www.feedthemasses.org, created by Davidson, 34, a writer and book editor based in Washington, D.C., and a self-described "frugalicious foodie."
, who grew up south of Corydon
, the youngest child of Jim and Jackie Davidson, writes on her
blog that because she
hosts so many parties and dinners, she
would be perpetually broke if she
hadn't developed a method for entertaining the masses on the cheap.
"I'm mostly self-taught (cook) but did learn a few things from my mother," said Christina
, adding she
got really serious about cooking when she
lived in Paris about 10 years ago, surrounded by street markets lined with the freshest of vegetables, fruits and herbs.
built the blog with the help of free wi-fi at Magdalena's Café in Corydon
during a recent extended stay at home due to a family illness.
At the heart of her
blog is a six-point "Philosophy of Frugalicious Foodies."
Burn Your Cookbooks - "Whether you're cooking a meal for your family, preparing a dinner for friends or whipping up a full spread of finger food for a massive blow-out party, I promise it will triple your expenses if you rely on cookbooks to prepare a menu," she
offers some "general descriptions" for preparing dishes on the site, but don't go there looking for recipes.
"I can tell you how I make it, but I don't really use a recipe," she
said, the goal being to open the mind to the art of cooking.
Stock Your Kitchen - "If you maintain a well-stocked kitchen, you'll always have the flexibility of multiple options for dinner," Davidson
"You can just pick up the few main ingredients, using what you already have in your cabinets to create the magic."
readers to keep a lightly or fully stocked kitchen, depending on tastes and budget, and to keep an eye out for sales and stock up over time.
Stop Wasting Perfectly Good Food - "I have an obsession about not wasting food at all," said Davidson
"I cannot tell you the last time I threw away a piece of bread."
took the time once to add up the monetary value of fruit, vegetables and other perishables she
threw away instead of consuming.
Estimating about $10 per week, that added up to more than $500 a year.
"Just start paying closer attention to the state of your produce drawer," she
"Use the perfect fruits and vegetables for fresh consumption.
If you think that you'd be making use of bones that would have gone in the trash anyway, plus using up your past-peak vegetables, it's virtually free," Davidson
Grow Your Own - Davidson lives in a small apartment in the center of Washington, D.C., but is still able to grow her
own fresh herbs each summer, lining her
windowsills with clay pots of basil, thyme, rosemary, oregano, sage, cilantro and parsley.
Make Your Own - In addition to stock, Davidson
prefers to make her
own salad dressings, marinades, ravioli, noodles, granola, hummis, baba ghanoush, salsa and other dips and sauces, most at a savings and all free of artificial flavors, chemicals and preservatives.
"I got into this for fun," she